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Oreo Cookies & Cream Cake Recipe

April 8, 2019 · In: Cake, Featured, Recipes

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Ok, Oreo cookie lovers. This one’s for you! After creating this Cookies & Cream Ice Cream Cake last summer, I’ve been dying to make an all-cake version. So I finally bought a pack of Oreos and took to the kitchen for some experimenting and I am oh so happy with the results. Behold:

Chocolate Oreo cake recipe

This Oreo Cookies & Cream cake all begins with my favorite One Bowl Chocolate Cake recipe. Just like the name implies, it’s the easiest cake in the world to make. All the ingredients are mixed into one bowl, and the results are magic: moist, decadent chocolate cake that’s packed with flavor and as easy as whipping up a batch of cake mix! It’s the perfect base flavor for this Oreo cake masterpiece.

chocolate cake with Oreo buttercream

Now let’s talk about the Oreo buttercream, because it’s what takes this cake beyond! You’ll want to use a food processor to blend up some Oreo cookies (filling removed), but if you don’t have one on hand, you can always place the cookies in a ziplock bag and smash them up with a rolling pin. The second option is a little more time consuming because you want the Oreo bits to be as small as can be, but it’s a way. After blending the Oreos into as fine of a crumb as you can, you simply add them to the buttercream recipe as a final step. Just look how pretty those little flecks of Oreo are:

Oreo buttercream recipe
Oreo cookies and cream cake recipe

After filling and frosting the chocolate cake with Oreo buttercream, I chose to add a chocolate ganache drip for some design intrigue, then added some pretty piping, Mini Oreos, and a few SprinklePop sprinkles (the Wedding White mix) on top to tie it all together. However you choose to decorate, I can be sure of one thing: you’re going to want to eat a piece immediately. Unless, of course, you’ve been snacking on cake scraps and buttercream like I always do!

Cookies and Cream Cake Recipe

Update 2020: I’ve changed the measurements in the recipe below to make exactly enough batter for three 6-inch cake pans or two 9-inch cake pans. I always do triple 6-inch layers when making cakes (I like ‘em tall!), and since I get so many questions on how to convert the original recipe into three 6-inch layers I thought I’d just do the math for you. So same great recipe, with the most requested amount of batter! 

oreo cake recipe

Oreo Cookies & Cream Cake Recipe

5 from 7 votes
Layers of decadent chocolate cake, filled and frosted with Oreo buttercream. Perfect for any cookies & cream lover!
Print Recipe Pin Recipe
Prep Time:15 mins
Cook Time:45 mins
Total Time:1 hr

Ingredients

Chocolate Cake

  • 2 Cups (265g) all purpose flour
  • 1 2/3 Cups (340g) white granulated sugar
  • 2/3 Cup (60g) unsweetened natural cocoa powder (not Dutch process)
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 Cup (120ml) vegetable oil
  • 2 eggs, room temperature
  • 1 1/2 tsp vanilla extract
  • 1 Cup (240ml) full-fat buttermilk*, room temperature DIY recipe in the notes
  • 1 Cup (240ml) hot water

Oreo Buttercream

  • 2 Cups (452g) unsalted butter, room temperature
  • 6 Cups (720g) powdered sugar
  • 4 tsp vanilla extract
  • 4 Tbsp whole milk, room temperature
  • 1/4 tsp kosher salt
  • 18 Oreo cookies, filling removed

Instructions

Make The Cake

  • Preheat the oven to 350ºF and prepare three 6-inch or two 8-inch cake pans by spraying the sides with cooking spray and fitting the bottoms with a wax paper or parchment cake circle. 
  • Place all of the dry ingredients into the bowl of a stand mixer and stir on low for 30 seconds to fully combine them. Add the vegetable oil, eggs, vanilla, and buttermilk and mix on low until just combined. With the mixer still on low, add the hot water in a slow stream, then turn the mixer to medium and beat until smooth, about 2 minutes. The batter will be very thin. 
  • Pour into prepared cake pans no more than 2/3 full and bake for 32-36 minutes, until a wooden toothpick inserted comes out clean. Cool completely.

Make The Oreo Buttercream

  • After removing the filling from the Oreo cookies, use a food processor to blend them into a fine crumb. Set aside.
  • In the bowl of a stand mixer, cream the butter on med-high until light and fluffy (about 5 minutes), scraping down bowl and paddle a few times in between.
  • Add powdered sugar a few cups at a time, scraping down bowl and paddle between intervals. Mix on medium until fully incorporated. 
  • Turn mixer to low and add vanilla, milk, and salt. Mix on medium for one minute. Scrape down bowl and paddle and add the Oreo cookie crumbs. Mix for another minute on medium until incorporated.

Assembly

  • Fill and frost the Chocolate Cake layers with Oreo buttercream. If you want to recreate the same look as pictured, chill the frosted cake for 20 minutes before adding a chocolate ganache drip. I used Wilton tips 1M and 4B to pipe rosettes and open stars as a border around the top edge, then added Mini Oreos and these sprinkles. 

Notes

DIY Buttermilk recipe: add 1 Tbsp of white vinegar to a jar and top it with 1 Cup of whole milk. Stir and let sit for 15 minutes before using in the recipe. 
Make ahead tips: the Chocolate Cake can be made ahead and stored at room temperature, covered tightly in plastic wrap, for up to two days. Alternatively, you can cover with plastic wrap and store in the freezer for up to two months before thawing to room temperature. 
The Oreo Buttercream can be made ahead and stored at room temperature in an airtight container for up to one day. Alternatively, you can store it in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip with your stand mixer to bring it back to frosting consistency. 

Did you make this recipe? I want to know how it went! Let me know in the comments below or tag me on Instagram so I can see what you’re caking. I love to see your creations!

By: Whitney · In: Cake, Featured, Recipes · Tagged: cake decorating, cake recipe, chocolate cake recipe, chocolate ganache, chocolate ganache drip cake, cookies and cream buttercream, cookies and cream cake, cookies and cream cake recipe, oreo buttercream, oreo cake, oreo cake recipe, oreo cookies, oreos

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Comments

  1. Trish Kasuga says

    June 15, 2019 at 2:07 pm

    Hi! I’m wondering if this recipe ends up with a lot of extra batter? I made it and it seemed like it was way too much for my three six inch cakes…I filled it 2/3 full trusting it wouldn’t be too crazy, but it spilled out everywhere when cooked. And I also still had batter leftover that I didn’t use! Trying to figure out what I did wrong. Thank you!!

    Reply
    • Whitney says

      June 17, 2019 at 2:00 pm

      Hi, Trish! This recipe does make a little extra batter (it’s really hard to make a recipe exact for one specific size pan). I always fill the cake tins 2/3 full and haven’t had a problem with them spilling over. Maybe next time just add batter until they’re 1/2 full to prevent spillage. So sorry about that!

      Reply
  2. Zoey says

    June 27, 2019 at 6:32 pm

    Hi! I agree with the other commenter, this recipe seems to make waaaay too much batter for any size of cake. I only filled 2/3 full so it baked fine, but I had my first stand-mixer blowout trying to very carefully mix this batter. It turned out super tasty, but I kinda can’t believe you make it in a mixer with no issues! I make 8-inch cakes usually, and even those don’t have this much batter. I’m going to try making 2/3 of the recipe next time 🙂

    Reply
    • Whitney says

      June 28, 2019 at 9:47 am

      Hi Zoey! Thanks for the feedback! I’ll look into decreasing the ingredient amounts to ensure that there’s a more exact amount of batter in this recipe.

      Reply
  3. Anna says

    February 2, 2020 at 3:26 pm

    Hi, has the above recipe now been changed? I see someone mentions six inch cakes, but the recipes states 8 inch cake pans.

    Thanks, Anna

    Reply
    • Whitney says

      February 2, 2020 at 7:24 pm

      Hi Anna! Thanks for catching that. I originally wrote it for three 6-inch cake layers, but it actually made a lot of batter (enough for three 8 inch layers), which is why the recipe states 8-inch. It’s the same cake recipe as my chocolate cake recipe though, which I recently converted to make just enough batter for three 6 inch cake pans, so I’ve gone ahead and updated it here as well. Thanks for catching that!

      Reply
  4. Chesca Rogers says

    February 3, 2020 at 11:08 am

    5 stars
    Hello, I made this recipe last week for an 18th birthday cake and it went down a storm. Sorry to be a pest but please can I have the original quantities for the 3 8inch tin recipe. It made the most delicious moist cake and I’m a 8 inch pan kinda girl thank you

    Reply
    • Whitney says

      February 5, 2020 at 9:21 am

      So happy you love this recipe, Chesca! To make enough batter for three 8″ cake pans, make 1.5x the recipe (multiply each ingredient by 1.5).

      Reply
  5. Kayla says

    February 5, 2020 at 3:34 pm

    Your frosting looks so smooth! Mine came out pretty thick and isn’t smoothing very well. I did have to use heavy cream vs whole milk but typically those are interchangeable. Any thoughts?! ThAnks so much!

    Reply
    • Whitney says

      February 6, 2020 at 10:31 am

      Hi Kayla! You can definitely interchange heavy whipping cream and whole milk (I do all the time!), and if your frosting is too thick, just add a little more milk/heavy whipping cream to thin it out to your liking. An extra Tbsp or two should do the trick!

      Reply
  6. Christina Gonzalves says

    April 12, 2020 at 2:21 pm

    5 stars
    Hi!! I made this cake before and I LOVED it!! Just wondering, would it be ok if instead of 3x 6inch cake pans I used 2x 8inch pans? Would the cake still be high enough to decorate then? Thank you!!!

    Reply
    • Whitney says

      April 13, 2020 at 9:34 am

      Hi Christina! Yes, you can definitely use 2 8-inch pans instead of 3 6-inch pans. I’ll add that to the recipe instructions for future reference. So happy you loved the recipe!!

      Reply
  7. Michele says

    April 22, 2020 at 12:18 pm

    Hi!! I’ll be making this tomorrow for a birthday. Can I use hot coffee instead of water?

    Reply
    • Whitney says

      April 22, 2020 at 8:31 pm

      Hi Michele! You can certainly use hot coffee instead of hot water – it makes the flavor of the chocolate even more rich! Enjoy!

      Reply
      • Michele says

        May 21, 2020 at 7:37 am

        It was outstanding!!! Making it for another birthday today! I wanted to do 3-8inch layers. I was going to do 1.5 recipe. That should work, right?

        Reply
        • Whitney says

          May 21, 2020 at 2:40 pm

          Yay, Michele! So happy you love this recipe! And yes, for three 8-inch layers just multiply all the ingredients by 1.5 and you’ll have the perfect amount.

          Reply
  8. Gina says

    May 10, 2020 at 8:09 pm

    5 stars
    Hi, I made this cake for Mother’s Day, it turned out pretty good for the first time. With a little more practice it will perfect like your cakes Thank you for such good teaching! You really explain everything that goes in to making these cakes. Keep up the good work!!! This is great therapy, I really enjoy it

    Reply
    • Whitney says

      May 11, 2020 at 8:09 pm

      Thank you! So happy that this recipe was a hit and you’re finding some therapy in baking. That’s one of the reasons I love it so much!

      Reply
  9. Winces says

    May 28, 2020 at 8:46 am

    Hi, Whitney! Can i use brown sugar instead of white? Thanks!

    Reply
    • Whitney says

      May 28, 2020 at 1:33 pm

      Hi Winces! I’ve never tried it before, so I can’t say how it will affect the texture or taste of the cake (brown sugar is made with molasses), but I’ve heard it works.

      Reply
  10. Vicki says

    June 10, 2020 at 12:11 pm

    5 stars
    This recipe is AMAZING!!! So moist and delicious, went down a treat. Thanks for sharing it Xx

    Reply
    • Whitney says

      June 10, 2020 at 1:25 pm

      Yay, Vicki! So happy you love this recipe and thanks for taking the time to let me know 🙂

      Reply
  11. Kim says

    July 1, 2020 at 1:21 am

    Hello,

    Can this recipe be used for two or three tier wedding cakes? Will it hold up nicely?

    Reply
    • Whitney says

      July 1, 2020 at 9:04 am

      Hi Kim! This recipe will work perfectly as a tiered cake!

      Reply
  12. Jordanne says

    July 4, 2020 at 8:35 pm

    5 stars
    Your recipes make the most amazing cakes! We used the hot coffee instead of water and added 1.5 TB espresso powder to both the cake and icing. The coffee flavor balances the sweetness so nicely.
    Also filled our 6” pans a bit less than usual (decorations always get squished in our cake dome!) and managed to squeeze 12 cupcakes out of the batter. Baked them for 17 minutes and they turned out perfect.

    Reply
    • Whitney says

      July 6, 2020 at 3:57 pm

      Yay, Jordanne! So happy to hear this recipe was a hit!

      Reply
  13. Vicki says

    August 8, 2020 at 7:49 pm

    Can this cake be made with a hand mixer if you don’t have a stand mixer?

    Reply
    • Whitney says

      August 10, 2020 at 9:07 am

      Hi Vicki! It can be made with a hand mixer. Just follow the same mixing times/speeds!

      Reply
      • Vicki Whitten says

        September 11, 2020 at 11:36 pm

        thanks so much! Making this for a Special birthday!!

        Reply
        • Whitney says

          September 12, 2020 at 2:56 pm

          Yay, Vicki! I hope it’s a hit!

          Reply
  14. Belinda Charles says

    August 26, 2020 at 10:08 am

    Hi Whitney, this cake looks delicious! I am interested in trying this recipe out for a cake this weekend, but I would be doing 2 10-inch layers instead. Do you have any idea as to how I can alter the cake & buttercream recipe to do so successfully? Also, would it be okay for me to add oreo crumbs into the batter itself? Thank you!

    Reply
    • Whitney says

      August 26, 2020 at 8:22 pm

      Hi Belinda! To make enough batter for two 10-inch cakes, I would make 1.5x this recipe (multiply each ingredient by 1.5). You’ll have more than enough with that amount, but it’s better than having just shy of enough batter. You can keep the buttercream recipe as-is. As far as the Oreo crumbs, my thought is that they’d get soggy in the baking process so I’m hesitant to say give it a try. Instead, if you want more of a crunch with this cake I would sprinkle some Oreo crumbs in between layers on top of the filling.

      Reply
      • Belinda Charles says

        August 27, 2020 at 5:21 am

        Got it! Thanks so much!!

        Reply
  15. Angela says

    September 15, 2020 at 10:00 am

    Hi! I am looking to make this cake for my moms birthday. Just wondering, do you think you can add the Oreo filling from the cookies into the buttercream? I was wondering if it would give it that filling taste.

    Reply
    • Whitney says

      September 15, 2020 at 7:00 pm

      Hi Angela! You can certainly try adding the filling in if you’d like! I don’t add it because it clogs up the piping tip and also makes the buttercream a little chunkier (not as easy to get a smooth finish). I also think the taste of the vanilla buttercream paired with the Oreo crumbs mimics the taste of the filling. So at the end of the day, it tastes just like Oreos in buttercream form as-is, but if you’d like to add additional filling, go for it!

      Reply
  16. Charlotte says

    September 18, 2020 at 5:10 pm

    Hi, did you crumbcoat this cake & if so did you use the Oreo buttercream? Is the quantities above for crumbcoat & final layer?

    Looks beautiful x

    Reply
    • Whitney says

      September 20, 2020 at 10:28 pm

      Hi Charlotte! I did crumb coat this cake (always do!) and used the Oreo buttercream. Crumb coating will work with any buttercream you’re using for the final frosting layer.

      Reply
  17. Olivia Dixson says

    November 30, 2020 at 9:20 am

    Hi, my cakes sunk in the middle when I made this cake and I’m wondering why. Do you have any tips?

    Thanks! 🙂

    Reply
    • Whitney says

      November 30, 2020 at 10:05 pm

      Hi Olivia! I’m so sorry to hear your cake sunk! Did you use dutch process cocoa? I only ask because this recipe specifies to use non-Dutch process cocoa because it adds too much leavening agent. There are so many reasons why a cake might sink in the middle and it’s hard to tell without seeing your method of making this cake, quality of ingredients, etc. The most common reasons are expired baking powder (it expires every 6 months!), opening the oven door too much or prematurely, and not using room temperature ingredients (unless otherwise specified). I’ve listed all the most common reasons here to help you troubleshoot: https://sugarandsparrow.com/why-cakes-sink/ hope that helps!

      Reply
  18. Emily S. says

    January 11, 2021 at 4:47 am

    I’ve now made the chocolate cake recipe twice and each time it turned out perfectly. I did have to watch it for baking time as it did not take the full 40 minutes either time. I love the simplicity of the recipe. It will definitely be my go-to chocolate cake recipe from now on. Thanks for sharing it with us.

    Reply
    • Whitney says

      January 12, 2021 at 8:59 pm

      Yay, Emily! So happy to hear that this recipe is a hit! Thanks for taking the time to let me know 🙂

      Reply
  19. Tasha says

    February 1, 2021 at 7:24 pm

    Hello, are the Oreos used for the buttercream mini Oreos or regular sized Oreos

    Reply
    • Whitney says

      February 1, 2021 at 8:16 pm

      I used regular sized Oreos, but I’m sure you could use minis!

      Reply
    • Amanda says

      February 24, 2022 at 11:17 am

      Hi Whitney! I’d like to use your Oreo buttercream recipe for four 6-inch layers. Is there typically extra buttercream in this recipe or how much extra should I make? Looks delicious!

      Reply
      • Whitney says

        February 25, 2022 at 8:32 am

        Hi Amanda! This recipe makes about 6 Cups of frosting, which should be enough for that additional layer of filling. You might not have enough to add any decorations with the frosting at that point though. If you’re planning on doing any additional decorations after filling and frosting the cake, I recommend making 1.25x the recipe (multiply each ingredient by 1.25) just to make sure you have enough. Hope that helps!

        Reply
  20. John Courtney says

    February 8, 2021 at 9:38 am

    5 stars
    Make sure that your icing has a fine consistency. If it has a thick consistency, add a tablespoon of fresh cream to it and whisk again.

    Reply
  21. Danelle says

    February 13, 2021 at 6:00 pm

    Hi Whitney,

    Just wondering if you think it would be ok if the entire cake gets frozen (frosting and all). I need to make it a week in advance and won’t have a chance to assemble and frost the cake when I want it for. Thanks

    Reply
    • Whitney says

      February 14, 2021 at 6:15 pm

      Hi Danelle! I’ve never frozen a decorated cake before, but I know people do it! That said I’m not entirely sure what the best practices for storing a decorated cake in the freezer are, but I’m sure there’s a lot of info out there on the topic. I would do a little Google research to see how to best make it happen and go from there 🙂

      Reply
  22. Edna Miranda says

    February 28, 2021 at 12:50 pm

    Cn. I substitute the water for coffee

    Reply
    • Whitney says

      February 28, 2021 at 7:37 pm

      Hi Edna! You totally can. Just make sure the coffee is hot!

      Reply
  23. Kathy says

    June 4, 2021 at 2:33 pm

    All of you’re recipes are out of this world. Is this enough frosting for crumb coating, filling and frosting?

    Reply
    • Whitney says

      June 4, 2021 at 7:40 pm

      Thank you so much, Kathy! Yes – this buttercream recipe makes enough to fill, crumb coat, frost the cake, and pipe on top.

      Reply
  24. Grace says

    July 1, 2021 at 11:01 am

    How would I make this as a two-tier 9inch cake?

    Reply
    • Whitney says

      July 1, 2021 at 2:49 pm

      Hi Grace! You could make this recipe as is and have thinner layers (about an inch tall) or you could make 1.5x the recipe and make taller layers but you’ll have a little extra batter left over. I have never baked this in a 9 inch pan before so I’m unsure of the baking time but I would check the cakes at 30 minutes and go from there. Hope that helps!

      Reply
  25. Kate R says

    September 9, 2022 at 8:12 pm

    Hi Whitney!

    First off, thank you so much for always answering all my questions. You are so helpful, patient and so kind.

    What would be the bake time for three 6inch pans vs three 8inch pans? (This kind of stuff hurts my head)

    Also, could regular milk be substituted for buttermilk or is the buttermilk a game changer here?

    Thanks so much!!!

    Reply
    • Whitney says

      September 14, 2022 at 7:35 pm

      Hi Kate! I think the buttermilk is a game changer, and I always make mine the DIY way by adding vinegar to whole milk (instructions are in the notes of the recipe). Three 6-inch pans will be about 32 minutes and three 8-inch pans will be about 36 minutes. Be sure to check with a toothpick for doneness regardless of the pan size. Hope that helps!

      Reply
  26. David says

    November 5, 2022 at 10:22 am

    Hi if i making 3 8 inch tins how much do i need to multiply the recipe by thanks

    Reply
    • Whitney says

      November 6, 2022 at 8:22 pm

      Hi David! For three 8 inch tins, you’ll want to make 1.5x the recipe. Enjoy!

      Reply
  27. Vickie R. says

    February 23, 2023 at 11:33 am

    5 stars
    My son requested this cake for his 10th birthday and it turned out amazing!! I used two 8″ round pans and it was perfect. I wish I knew how to attach a photo! Thank you for a wonderful recipe!

    Reply
    • Whitney says

      February 25, 2023 at 3:38 pm

      Yay, Vickie! I’m so happy to hear that this recipe was a hit!

      Reply

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