If I ever had to pick a biscuit that I could eat for the rest of my life, it would be Oreos! Aren’t they the best? Creamy goodness sandwiched between 2 chocolate biscuits. Ah! This makes me happy. So what better than taking my favourite biscuits and converting it into a dessert? This is my Oreo biscuit cake recipe. Super easy to make and super delicious to devour. Trust me you will not stop at just one slice.
Even before I say anything else, I want to thank you guys for such a good response for my Parle-G cake recipe. I know we all are quarantined and have limited pantry ingredients, which is why I have been working on easy recipes to help you curb your dessert craving! Now since you all loved that recipe so much this Oreo biscuit cake will also win your hearts. It’s eggless, flourless, and without cocoa powder. You only need 5 staple pantry ingredients to recreate this Oreo biscuit cake. You can also pair this with the chocolate cream cheese frosting just like I did her or eat as is and you will equally enjoy the experience!
LET’S TALK ABOUT THE INGREDIENTS
This Oreo biscuit cake has very limited ingredients. It’s easy enough for you to whip up during this tough time!
You can use any of the flavours you find at the store. However plain or chocolate will result in the best tasting cakes. But go wild, if that’s what you fancy!
The sugar and baking powder. As always here I’m using caster sugar from Trust and baking powder from Weikfield. They work the best for this Oreo biscuit cake.
Also, have used milk to make this Oreo biscuit cake moist! But mainly so that I can dunk the oreos in milk and say that recipe made me do it! Haha!
Added flavour that i’m using here is coffee. I personally like the combination of chocolate and coffee. So here i’m adding a little instant coffee to intensify the flavour and make this cake rich.
LET’S TALK ALTERNATIVES
Maybe you don’t have all the ingredients that I have mentioned about the Oreo biscuit cake. But don’t worry, I have got substitutes for you so that you can still recreate this recipe without hassle.
- So, you don’t have the star of the show Oreos at home, any other chocolate biscuit or sandwiched cookie would work. Say like sunfeast cookies or even bourbons cookies would go well here.
- You can substitute caster sugar with any type of sugar you have on hand, whether it is brown or even with jaggery!
- To make it vegan cows milk can be placed for any plant based milk.oreos being vegan is god’s way of telling you to try this recipe out!
- If you don’t like the taste of coffee or don’t agree with it, this Oreo biscuit cake will completely do okay without it.
The Oreo biscuit cake also has a frosting which is my chocolate cream cheese frosting. If you are missing out ingredients to recreate that, don’t worry this cake will impress you even without. Trust me.
COOKING METHOD FOR THE OREO BISCUIT CAKE
I did make this Oreo biscuit cake in a pressure cooker as well however you can replicate it in an oven or even in a microwave.
Few pointers that you need to have in mind while working with a pressure cooker are:
Unlike the traditional recipes, I did NOT use water or salt in my pressure cooker. I picked a pressure cooker that was big enough to fit my cake mould in. To preheat the pressure cooker- I placed a wire rack on the base of the pressure cooker, closed the lid without the whistle and set it on a medium heat for about 10 minutes! And my work was done.
MAKING THIS OREO BISCUIT CAKE IN MICROWAVE
Just like most of my recipes, this cake is versatile enough to bake in an oven and a microwave. For the oven, I would recommend baking it at 180 C for 25-35 minutes.
But, for a microwave, bake it at 180C in the convection mode for about 25 minutes.
And if this oreo recipe has you head over heels for oreo, try some of my other oreo recipes like the oreo cheesecake bars or the chocolate oreo truffles. For a video recipe, check out my youtube channel here.
Recipe for this Oreo biscuit cake
- 300 grams oreos
- 1⁄2 cup sugar
- A 1⁄2 tsp baking powder
- 1 cup milk
- 1 tsp vanilla
- 1 tbsp instant coffee powder (optional)
- Preheat the cooker for 10 minutes without the whistle on a medium flame.
- Roughly break the biscuits and add it to the food processor along with the sugar. Blitz
- until there are no chunks remaining and it's a homogenized fine mixture.
- Transfer the biscuit mixture to a glass bowl, add in the baking powder and the coffee,
- mix well.
- To the bowl now add the milk and the vanilla. Mix until everything is well combined
- and the batter looks nice and smooth.
- Generously grease the 4’ inch baking pan with oil or butter. Line it with a parchment
- paper or dust it with flour.
- Transfer the batter in the pan and carefully place this pan in the cooker on top of the
- wire rack. Close the cooker and cook the cake for 45-50 minutes until a skewer
- inserted comes out clean.
- Once done cooking, carefully remove the cake and let it cool completely before