Eggless Oreo Cake

Recipe by
Total Time:
1.5 hours
Rated : 4 Stars
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Hard

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  • 125 g - all-purpose flour
  • 200 g - condensed Milk
  • 1 tbsp - cocoa
  • 1 tbsp - chocolate powder
  • 1 tsp - baking powder
  • 1/2 tsp - baking soda
  • 1/2 cup - Butter melted
  • 1/2 tsp - vanilla essence
  • 100 ml - Milk
  • 2 packet - Oreo biscuit
  • Ingredients for filling and frosting the cake
  • 2 cups - fresh Cream
  • 10 to 15 Oreo cookies crushed
  • 1/4 cup - chocolate chips
  • Ingredients for Sugar syrup
  • 1 cup - water
  • 1 tbsp - strong coffee
  • 3-4 tsp - Sugar

How to Make Eggless Oreo Cake

  • Sieve flour, baking powder, baking soda, sugar, cocoa all together 2-3 times. Keep aside
  • Pour condensed milk in a bowl. Add the butter, and beat well till smooth.
  • Add the flour spoon by spoon, mixing into the condensed milk mixture.
  • In between, add milk as required if the butter begins to get too stiff. Stir the mixture in one direction only. This will incorporate more air and make the cake lighter.
  • Once all the flour is added, beat the batter till light (5-7 minutes) mix gently till smooth.
  • Pour into a greased cake tin.
  • Pre-heat oven to 180 degrees Centigrade. Place tin inside. Bake for 15-20 minutes or till done.
  • Poke with a skewer and check. Cool a little. Invert on wire rack. Cool completely before icing.
  • Meanwhile, boil water and add sugar and coffee. Cool this mixture completely.
  • Assembling the cake:
  • Once the cake is cooled completely, slice the cake into layers.
  • Beat whipping cream on medium speed for about 5 minutes, until soft peaks form and add sugar.
  • Place the top most layer on the cake board and drizzle the sugar syrup using a spoon.
  • Make sure to drizzle across evenly on the cake especially along the edges, which tend to get a little hard.
  • Now add a generous dollop of fresh cream and spread it evenly using a spatula.
  • Now sprinkle about 1/4th of the crushed Oreo degree cookies and chocolate chips.
  • Carefully place the second layer of the cake on top of the first and repeat the above steps of drizzling sugar syrup and fresh cream.
  • Place the last layer on top and again drizzle the remaining sugar syrup.
  • Now cover the sides of the cake and top with the remaining fresh cream.
  • Top the cake with whipped cream and the whole Oreo cookies.
  • Refrigerate for 1 hour to firm up and then bring to room temperature before serving.
  • Recipe courtesy: Jaisruchi