Sunday, 11 November 2012

recipe revisit: oreo butter cake

I spent one quiet afternoon revisiting an old favourite recipe.  There is so much nostalgia associated with it.

This Oreo Butter Cake is one of the very first few cakes I made when I started baking and blogging.

Instead of baking the cake in a 8" round pan, I tried it with my tube pan. Although the batter wasn't enough to even fill up 70% of the pan, the result is still as good. I have seen other bloggers baking this same cake using loaf pan and even muffin cups.

Even though I am no fan of oreo cookies, I really like the texture of the cake, soft, moist and fluffy. It is such a simple cake to treat my oreo cookies monsters at home ;)

I am guilty of neglecting this little blog space. I don't want to make any excuses but things have been moving so fast that I have no choice but to give priority to other matters in my life. I hope I am able to post as regularly, especially during the coming year end school holidays.

Oreo Butter Cake


225g cake flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
85g unsalted butter, cut into cubes
170g caster sugar (I used 120g)
2 eggs, beaten
240ml nonfat unsweetened yogurt
1 teaspoon vanilla extract
80g Oreo cookies, remove filling, roughly crushed

  1. Line base and side of an 8-inch round pan with parchment paper (I used a tube pan, greased and floured). 
  2. Sift together cake flour, baking powder, baking soda and salt. 
  3. With an electric mixer, beat butter and sugar until mixture turns pale and fluffy. Dribble in the eggs (1 tablespoon at a time), beat well. 
  4. With a spatula, fold in 1/3 of the flour mixture until just combined. Fold in ½ of the yogurt. Then fold in ½ of the remaining flour mixture, followed by the remaining yogurt, and vanilla extract. Finally fold in the remaining flour mixture. 
  5. Fold in the crushed oreo cookies. 
  6. Pour batter into prepared pan. If using a round pan, if desired, decorate the top with a few oreo cookies.
  7. Bake in pre-heated oven at 180 degC for about 40 ~ 50 mins or until a toothpick inserted into the centre comes out clean. Cool in pan for 5 mins. Unmold and transfer to wire rack, let cool completely.


What's Baking?? said...

Looks good. Love the idea using oreos in cakes.

PH said...

That's interesting to put oreos into the butter cake. I bet kids would really love this cake!

Bergamot said...

A nice twist to the regular cookies.

Bakericious said...

I love to use oreo in my cakes too, looks so tempting. HHB, me too is not able to spend much times on blogging as I prefer, too many matters that need to put in priority, haiz... times are too little!

Aicha Dalgic said...

Oh these are brilliant

and delicious and I think

the other half should be sent to me :)

you can also pass to my blog :)

goog night :) kisses from Belguim..

Rosita Vargas said...

Lindo y muy bien hecho,abrazos y abrazos.

Anonymous said...

Would just like to share that I've been following your blog and enjoying every moment of it. Do continue writing and sharing recipe! :)

Happy Homebaker said...

Hi, thanks for reading my blog :):)

s2001 said...

I love your blog n hope you will continue to write.

Anonymous said...


Thank you for the wonderful recipe. Baked this with my going to expired yogurt. I usd Chocolate chips instead of oreo. The cake texture was really good! Soft, fluffy and moist! We polished off the whole cake in 1 day!


Unknown said...

An easy recipe for a better cooking. dissertation sample

Anonymous said...

Hi, can I use self raising flour to substitute all purpose flour, plain flour or cake flour? I have lots of unused self raising flour .

Happy Homebaker said...

Hi, self raising flour has got baking powder added in it. You may refer to this site: for flour substitution.

dustinjayziel said...

so cool!

danicarjam said...


lovelyjill19 said...


Anonymous said...


I tried baking this for 3 times and I love the texture but some of my fren find it too wet. Is it because of the yogurt tat cause it to b wet? Can I change it to milk? How much shd I add the milk? Will it taste better wif milk or yogurt?

Happy Homebaker said...

Hi, I don't think it is the yogurt, I suspect you could have under baked the cake. Did you preheat your oven? Do you use an oven thermometer to check that your oven temperature is correct. It usually takes about 20mins to preheat the oven to the required temperature. When you do insert a toothpick into the centre of the cake, does it comes out clean?
Yogurt will help give a better texture, it is best not to replace it with milk, otherwise the texture will be affected.