Oreo Cake.

A rich double chocolate layer cake with two layers of Oreo cookies inside, a thick cream filling, chocolate buttercream, and an Oreo cookie crumb coating.

Oreo Layer Cake - complete with a thick Oreo cream filling, chocolate frosting, and two layers of Oreo Cookies. A chocolate lovers dream!

Greetings from Breckenridge, CO! Kevin used to live here and he’s showing me around his old stomping grounds. We’re at 10,000 feet (2 miles above home). Today we’re going on a long hike and hanging out with some buds. Saturday… white water rafting!

Today I’m bringing you a giant Oreo in cake form. A dessert to put all other desserts to shame. A chocolate lover’s paradise. Sweet tooth central. This recipe comes from my very sweet friend Amanda. Amanda is the talented blogger at i am baker, as well as the author of the very popular book Surprise-Inside Cakes.

Amanda has kindly offered to give an autographed copy of her brilliant cookbook to one of my readers. As a thank you, I’m sharing one of her cookbook recipes. And my god, saying it’s “good” does not even do this cake justice.

Screen Shot 2014-05-27 at 8.48.13 AM

I need to try making the cover recipe, Rainbow Heart Cake, next.

Screen Shot 2014-05-27 at 8.52.48 AM

Her Oreo Cake looks complicated, but it’s  no more complicated or time-consuming than a regular layered, filled cake. It looks difficult to prepare, but as long as you take your time reading through the instructions first – you’ll be just fine.

Amanda says this chocolate layer cake makes her happy in every single way, and I can absolutely attest to that! Overload of chocolate = pure bliss. You have the taste of Oreos in every single bite: two layers of rich chocolate cake, a thick cream filling, chocolate frosting, plus two layers of actual Oreo cookies, and an Oreo crumb topping.

Amanda suggests you make this for a large crowd – yeah, you don’t want want this cake around the kitchen tempting and taunting you for “just one more slice.” I speak from experience. Luckily, I had friends take the leftovers!

Oreo Layer Cake - complete with a thick Oreo cream filling, chocolate frosting, and two layers of Oreo Cookies. A chocolate lovers dream!

Oreo Layer Cake - complete with a thick Oreo cream filling, chocolate frosting, and two layers of Oreo Cookies. A chocolate lovers dream!

Oreo Layer Cake - complete with a thick Oreo cream filling, chocolate frosting, and two layers of Oreo Cookies. A chocolate lovers dream!

The Oreo cream filling was my favorite part; it truly tastes like the cream center of an Oreo cookie! Double Stuf Oreo, to be exact – it’s a very thick layer.

Let’s not forget the chocolate chips baked inside the moist chocolate cake layers. Amanda’s recipe calls for pure milk chocolate chopped up, but I didn’t have any on hand so I just used chocolate chips inside the cake instead. If there’s an opportunity to stuff more chocolate in a recipe, we will do it.

Oreo Layer Cake - complete with a thick Oreo cream filling, chocolate frosting, and two layers of Oreo Cookies. A chocolate lovers dream!

Oreo Layer Cake - complete with a thick Oreo cream filling, chocolate frosting, and two layers of Oreo Cookies. A chocolate lovers dream!

Some desserts are simply made to indulge… and this is definitely at the top of that list. A true crowd-pleaser, you will not be disappointed with this show-stopping cake!

It looks like a lot of ingredients, but most of them are repeated in each layer.


Oreo Cake

A rich double chocolate layer cake with two layers of Oreo cookies inside, a thick cream filling, chocolate buttercream, and an Oreo cookie crumb coating. For extreme chocolate and Oreo lovers only!

Yield: serves 10-12

Prep Time: 1 hour

Total Time: 4 hours (includes cooling)


Chocolate Layer Cake

  • 3/4 cup unsweetened cocoa powder (not dutch process)
  • 1 and 1/2 cups granulated sugar
  • 1 and 1/2 cups cake flour*
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature*
  • 1/4 cup vegetable or canola oil
  • 1 cup full fat sour cream or full fat Greek yogurt, at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup hot coffee or hot water
  • 1 cup milk chocolate chopped (I used 1 cup semi-sweet chocolate chips)
  • 1 15.25 ounce package Oreos

Oreo Cream Filling

  • 1/4 cup unsalted butter, softened to room temperature
  • 1/4 cup shortening*
  • 2 and 1/2 cups confectioners' sugar
  • 2 Tablespoons milk or cream (cream preferred for best texture)
  • 2 teaspoons vanilla extract

Chocolate Buttercream

  • 3/4 cup unsalted butter, softened to room temperature
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 4 cups confectioners' sugar
  • 1/4 cup milk or cream (cream preferred for best texture)
  • 16 additional Oreo cookies, pulsed into a fine crumb


Position oven rack in the center of the oven. Preheat to 350F degrees. Generously spray two 9-inch cake pans with nonstick spray. Line the bottom of the pan with Oreos in a single layer; I fit about 15 Oreos in each pan. Set aside.

In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, blend the cocoa powder, sugar, cake flour, baking soda, and salt together on low speed for 30 seconds. Add the eggs, oil, sour cream, and vanilla and mix for 1 minute on medium-low speed.

Remove the bowl from the mixer and add the coffee and chocolate chips; stir to combine. Some of the chocolate chips will melt as you stir. Try to avoid over mixing the batter.

Pour the batter into the prepared cake pans over the Oreos. Bake for 28-32 minutes or until a toothpick inserted in the center of the cakes comes out clean. Allow cakes to cool completely in the pan on a wire rack.

While the cake cools, make the Oreo Cream Filling. In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, cream the butter and shortening together on high speed until fluffy. Add the confectioners' sugar, 1 cup at a time, alternating with the milk/cream and vanilla. The filling will be very thick, but you may add more milk/cream if you prefer. Set aside in the refrigerator.

While the cake cools, make the Chocolate Buttercream. In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, cream the butter on high speed until fluffy, about 1 minute. Beat in the cocoa powder and vanilla on low speed, then add the confectioners' sugar 1 cup at a time, alternating with the milk/cream. The buttercream will be thick. Set aside in the refrigerator.

Once the cakes are cooled, assemble the cake. Place 1 cooled layer on a cake stand or large plate, Oreo cookie side down. Using an offset spatula or knife, cover the top with a 1-inch thick layer of Oreo Cream Filling. Top with the 2nd cake, Oreo cookie side up. Cover the tall layer cake with chocolate buttercream. Working quickly, cover the cake in Oreo crumbs. This will get a little messy, but just pat them up the sides with your hands and all over the top of the cake.

Slice and serve cake. Leftover cake may be covered and stored in the refrigerator for up to 3 days.

Additional Notes:

*Cake flour is required for the cake recipe. If you do not have cake flour, simply replace with all-purpose flour - remove 3 Tablespoons of all-purpose flour from the called for amount (1 and 1/2 cups), then add 3 Tablespoons of cornstarch. Sift the all-purpose flour and cornstarch together before using.

*Room temperature ingredients (egg, sour cream) are required for the cake recipe. Since using hot coffee/water, you do not want cold ingredients - cake will not bake properly with varying temperatures of ingredients.

*Shortening is required to replicate the taste an Oreo cream filling. If you want a thinner filling, that doesn't quite taste like an Oreo cream filling - use 1/4 cup butter instead of shortening.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Amanda Rettke, author of Surprise-Inside Cakes, is offering one of my lucky readers a free autographed copy of her cookbook. 45 stunning cake recipes!


Her book is full of amazing cakes, for nearly every celebration. And there are TONS of step-by-step photos for every single recipe. She also has a lengthy chapter with helpful tips, including frosting cakes, leveling cakes, and decorating cakes. Plus, she categorizes the cakes from easy to to medium to challenging.

You can start small and then work your way to the more intermediate/advanced recipes.

A few recipes I have bookmarked:

  • Stripe Birthday Cake (with 6 colorful layers)
  • Paw Print Cake (with a hidden paw print design inside!)
  • Daisy Cake (chocolate cake with a white cake daisy inside)
  • Pumpin Cake (in the shape of a pumpkin!)
  • Cherry Cake…

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What You Will Win

1 (one) copy of Amanda Rettke’s cookbook Surprise-Inside Cakes


How To Enter

First, think about your favorite Oreo cookie flavor. Golden Oreo? Peanut Butter? Mint Creme? Double Stuf? Regular? Birthday Cake? Etc.

a Rafflecopter giveaway

Pick and choose the you ways you want to enter. The only one you absolutely have to click on to get into the draw is the “Leave a blog post comment.”

*This giveaway has ended and the winner has been notified. Congrats again, Jennifer! 

Oreo Layer Cake - complete with a thick Oreo cream filling, chocolate frosting, and two layers of Oreo Cookies. A chocolate lovers dream!




622 Responses to “Oreo Cake.”

  1. #
    kimmirposted June 3, 2014 at 10:48 pm

    Double stuffed for sure!


  2. #
    Virginiaposted June 4, 2014 at 12:51 am

    Regular oreos are just classic! And this cake looks like a showstopper!


  3. #
    The Ginger Warriorposted June 4, 2014 at 5:19 am

    Greetings from the UK, Sally!

    This will be my next week’s baking post, for sure, so many thanks indeed for the recipe.

    I also have quick question if you don’t mind. The plugin “comment reply notification” doesn’t appear to be available anymore. Is there something else that you now use or could recommend?

    Many thanks.

    The Ginger Warrior :)


  4. #
    Lucyposted June 4, 2014 at 8:37 am

    The chocolate covered oreos are the best! Hard to get hold of though- they’ve stopped them in the UK, I think they’re called banados!


  5. #
    Kwok Wei Yingposted June 4, 2014 at 9:55 am

    My absolute favourite oreo is Berry Burst Ice Cream oreo!!!


  6. #
    karmela mposted June 4, 2014 at 10:02 am

    hi there miss sally! i so love your blog and it’s so nice of you sharing cake recipes, especially OREO cake :) would it be possible using this exact recipe to make an oreo chocolate cupcake?? i’ll be making this one for sure. thank you!:)


    • Chadreplied on July 31st, 2014 at 5:56 pm

      I was thinking of trying this recipe as a cupcake also. Maybe use mini oreos instead of full size and fill the cupcake with the cream


  7. #
    Veronicaposted June 4, 2014 at 11:52 am

    Regular, i love classic :)


  8. #
    Caoilfhionn McGposted June 4, 2014 at 12:43 pm

    Chocolate cream oreo! And this cake is amazing, thanks so much to Amanda for sharing it and so many other great recipes! x


  9. #
    Alanna Marie Blackstockposted June 4, 2014 at 2:06 pm

    Definitely peanut butter Oreo they are the best!


  10. #
    patriciaposted June 4, 2014 at 4:06 pm

    Oreo Regular………….estas de vicio!!!!!


  11. #
    PassTheKnifeposted June 4, 2014 at 4:14 pm

    My mouth is officially watering. I love that the crunchy oreo layers are baked into the cake, and the cream filling is piled high. Can’t wait to try this out!


  12. #
    Hannahposted June 4, 2014 at 5:55 pm

    My favorite oreo flavor would have to be regular oreos covered in peanut butter. YUM!


  13. #
    Alyssaposted June 4, 2014 at 6:16 pm

    I’m a sucker for Double Stuf! I’ve heard great things about other flavors so perhaps I need to try those out!


  14. #
    Portiaposted June 4, 2014 at 6:38 pm

    Sally, I think there is a typo in the buttercream frosting recipe. Is it supposed to be 1 1/2 cups? 1/2 cup isn’t enough. The cake is in the oven.,.. CAN’T WAIT TO TRY IT :-)


    • Sallyreplied on June 5th, 2014 at 5:50 am

      Amanda’s recipe calls for 1/2 cup in the book and it was enough for my buttercream paired with all that cream.


  15. #
    Maryposted June 4, 2014 at 7:16 pm

    I love all of the holiday oreos because of their colored creams!!!!!


  16. #
    Danielleposted June 4, 2014 at 8:05 pm

    Regular oreos will always be my favourite!


  17. #
    Mandyposted June 4, 2014 at 9:58 pm

    AH-MA-ZING!!!! I LOVE making cakes and these look SO fun! So glad I found this!


  18. #
    Sophie2251posted June 4, 2014 at 10:50 pm

    Definitely double stuff!!! I can eat double the icing with the same number of cookies :)


  19. #
    Emmaposted June 4, 2014 at 10:51 pm

    Double stuff ftw


  20. #
    Danielle Vposted June 5, 2014 at 12:00 am

    I love Oreos! Original, (of course!) Birthday Cake and Peanut Butter :-)


  21. #
    youmnaposted June 5, 2014 at 8:47 am

    yep that’s what my mum uses to make her chocolate cakes more soft which is hot water. works like a charm!


  22. #
    PJposted June 6, 2014 at 8:59 am

    Sally, have you ever frozen this cake (un-iced)? I’d love to make it for an event, but won’t have time to make it right before, & was hoping to make it now & freeze it.


    • Sallyreplied on June 6th, 2014 at 9:02 am

      I have not – I would ask the author of the cookbook! She may have frozen the cake before.


      • PJreplied on June 6th, 2014 at 11:06 am

        Thanks! I will.

    • michellereplied on July 11th, 2014 at 5:42 pm

      Yep! I did:)


  23. #
    Jelliposted June 8, 2014 at 8:37 am

    This sounds great and is so simple! A cake after my own heart. I love Amanda’s blog and the pretty colorful cakes she makes.


  24. #
    Adeleposted June 9, 2014 at 4:06 am

    Fantastic recipe I’ve made it twice..Altho the part at the
    end that says” store any left overs ” needs to be
    adjusted..there really does not EXIST leftovers
    with this beauty!!


  25. #
    Samposted June 11, 2014 at 4:29 am

    Woah, this is good!


  26. #
    Erinposted June 12, 2014 at 10:58 am

    Miss Sally! I finally got the chance to make this beauty! My nanny family had a school picnic the other night and asked if I would make something for it. Of course it had to be a show stopper, so I chose this! I wasn’t at the picnic but the mom reported that everyone went crazy for it! Bravo. :) Next on my list are your scones! Mmmm, can’t wait! Hope you have a great weekend, pretty lady!


    • Sallyreplied on June 12th, 2014 at 6:17 pm

      Thanks Erin! I’m so glad you gave this cake a try – have a great weekend too!


  27. #
    Janelleposted June 13, 2014 at 11:24 pm

    Sally – Looking forward to making this for Father’s Day. Can this cake be made using 8 inch round pans? I don’t have 9 inch pans. Thank you!


    • Sallyreplied on June 14th, 2014 at 1:08 pm

      Definitely! The bake time will be a little longer.


  28. #
    Aislinnposted June 15, 2014 at 3:22 am

    I love oreos! This would make a perfect birthday cake!


  29. #
    Janelleposted June 16, 2014 at 12:35 pm

    Made this for Father’s Day (thanks for the quick reply on using 8 inch cake pans – worked perfectly) – my entire family loved it – so decadent. My husband gave me your cookbook for Mother’s Day which has been awesome too! Enjoying baking my way through the recipes!


  30. #
    Carolina Crisóstomoposted June 17, 2014 at 9:21 am

    Can I use lard for shortening? I can’t find anything else and this cake looks delicious


  31. #
    Lia Pposted June 20, 2014 at 8:56 am

    Hi Sally! I’m thinking about making the cake part today and then frosting it tomorrow, do you think that’s okay?


    • Sallyreplied on June 20th, 2014 at 9:00 am

      That should be fine.


  32. #
    Tanichcaposted June 21, 2014 at 5:15 pm

    Making this for my 4-year-old brother’s birthday… he LOVES oreos (how many boys his age don’t?) so this should be just perfect for him! Thanks!!


  33. #
    Cassieposted June 22, 2014 at 5:41 pm

    I bake all the time and this just did not turn out. The cake was good but both frostings were way to thick and crumbly. I measured by grams and followed the recipe exactly. Don’t know what happened….


  34. #
    Jennposted July 3, 2014 at 1:52 pm

    We LOVE this cake. First my partner made it for my birthday/our wedding. Today we just made it again for my mother’s birthday. And next week, we will make it again for a friend’s birthday. It is really unlike any other chocolate cake (and I consider myself kind of a connoisseur!). Thanks for sharing!


  35. #
    michelleposted July 11, 2014 at 5:42 pm

    Amazaballs! I froze the cakes first to make icing simple and it turned out better than imagined!!


  36. #
    Chantalposted July 12, 2014 at 8:05 pm

    This cake was delicious!! Soo indulgent and perfect for a chocolate lover like me!


  37. #
    elenaposted July 17, 2014 at 7:28 pm

    Hi Sally, I made this cake and it was faboulous, but I had some problems with the cookies, because they turned up while the cakes were cooking.. how could it happen according to you? Where could be my mistake?


  38. #
    Athenaposted July 20, 2014 at 5:09 pm

    Hi Sally!
    I’m from Germany and I would love to make this recipe, unfortunately though they don’t sell the 15.25 oz packages of oreos here :( Only the small ones. Would you please tell me how many oreos there are in one package, if possible? That would be amazing!

    Lovely greetings and admiration from Germany,


    • Sallyreplied on July 20th, 2014 at 7:32 pm

      About 24, I believe.


  39. #
    krystleposted July 23, 2014 at 3:42 pm

    hi sally.. thank you for the recipe ;)… i was wondering if i can freeze the oreo filling? and for how long will it last in the freezer?… i was planning to triple the recipe.. since it only needs 1/4 shortening and shortening here is a bit expensive and only comes in 500g. so i might as well make some and store it rather than letting it sit in the refrigerator.. thank you and more power ;)


    • Sallyreplied on July 23rd, 2014 at 4:51 pm

      You may freeze the filling, yes. I am unsure for how long – my guess is up to 2 months.


  40. #
    fatamaposted July 28, 2014 at 3:35 am

    Hi I had a question, is cornstarch the same as cornflour? As im here in the uk and this is what I found in the grocery store. Hope to hear from you soon. P.s the best oreo has to be the original! I love it!


    • Sallyreplied on July 28th, 2014 at 5:44 am

      Yes, it is the same.


  41. #
    Deeposted August 10, 2014 at 10:42 am

    I absolutely love this recipe (only got to making it today) but it tasted divine.
    However, is it only me, or was this close to impossible to get out of the pan once cooled?? I would strongly suggest using oiled parchment paper to line the pans prior to cooking rather than just spray….. What do you think?


    • Cathyreplied on September 5th, 2014 at 3:35 pm

      Ditto! Was thinking I did something wrong. Brilliant idea to line with parchment paper…


  42. #
    Chadposted August 10, 2014 at 8:23 pm

    I made this cake this morning for a friend’s birthday. It taste great but I think I’d omit the Oreo Cookies in the cake. It kind of turned into a layer of hardness and was difficult to cut through. Maybe just use them to decorate. Next time I’ll be using this recipe for cupcakes.


  43. #
    Chloeposted August 18, 2014 at 6:08 am

    Hello Sally. If I put the coffee in the cake batter will the cake turn out with a coffee taste ? Also in Australia we don’t have shortening so is butter the only option ? Thank you. :)


  44. #
    nievesposted September 19, 2014 at 9:08 am

    Hola , me gustaría hacer la tarta, tiene una pinta espectacular. Pero en España no utilizamos las medidas por tazas, utilizamos gramos(por peso) y te agradecería si pudieses mandar la receta en gramos.
    A mi hija pequeña la encantan las oreo y pronto es su cumpleaños y me gustaría hacérsela.
    Un saludo y gracias.


  45. #
    Mateaposted September 19, 2014 at 4:12 pm

    This kinda reminds me of the ice-cream cakes my mom used to buy me for my birthday from Dairy Queen; the oreo filling in the center was always my favorite part!


  46. #
    Samantha Gambonposted September 27, 2014 at 2:08 pm

    Hi Sally,

    I was wondering if you think the texture of the cream filling would also be good as a frosting. I am making cookies n cream cupcakes and that filling sounds soooo good, but I am worried it might be weird for frosting. What do you think?

    Also – I love your stuff. Seriously. Love. It. When I first got married a couple years ago, I got really into baking…honestly, I hardly bake anything but your recipes! I am ordering your book now :)



  47. #
    joanposted October 6, 2014 at 6:13 pm


    How do you think this would be in a 9 x 13 pan? I hate to make “layer” cakes!


    • Sallyreplied on October 12th, 2014 at 8:37 pm

      The recipe makes quite a lot of cake and I fear there may be a little too much batter for a 9×13. However, you may certainly try it. Perhaps fill the pan only halfway and then use any extra cake batter to make cupcakes (about 18 minutes bake time for the cupcakes). I am unsure of the bake time for the 9×13 cake. Same oven temp, though.


  48. #
    Lynda Gizziposted October 20, 2014 at 6:15 pm

    I made this recipe for my son’s tenth birthday and it was amazing! I used Pamela’s Artisan Gluten Free Flour as well as gluten-free “sandwich cookies.” There was no way you could tell it was gluten-free. And it only got better the longer it sat! It was quite the hit!


  49. #
    Jenposted November 4, 2014 at 4:34 pm

    I love Oreos in most things. Infact, I’m typing this while I bake the cake. I found the batter to be very runny and added abt 1/4c more cake flour. It took longer to bake thru the centre too. I didn’t see any other comments, regarding the same issue. Maybe while baking with my kids, too much liquid was added in. Frosting can hide a multitude of baking issues, and I’m sure it’ll be scrumptious.


  50. #
    Carolposted November 10, 2014 at 5:35 pm

    Hi Sally,I was reading through the posts and came across Fatama post.She has a question about the difference between corn starch and corn flour.Here in the Caribbean they are quite different.Corn starch texture is like powder where as corn flour is like fine meal depending on the ground.I thought this may help the English lady.


    • Vreplied on December 27th, 2014 at 10:56 pm

      Same in Germany. Cornstarch is a white powder, corn flour a bit coarser yellow powder. Completely different.


  51. #
    Jennyposted December 19, 2014 at 5:55 am

    Sally, Would it be okay if I added a teaspoon of peppermint extract to the oreo filling?


    • Sallyreplied on December 19th, 2014 at 5:57 am

      Definitely! I would start with 1/2 teaspoon and add more if you want more.


  52. #
    ameliaposted December 30, 2014 at 3:09 pm

    hi!!!! I tried this recipe and it worked out great!!! thanks for the recipe!!! but the only problem was that I didn’t like the way you just plopped an whole Oreo on the cake! So next time I make it which is for my sisters birthday I’ll crumble the Oreo cookies into the pan on the cake…. I just wanted to make sure you’re okay with me changing up your recipe a little bit…… is that okay?



  53. #
    Saraposted January 1, 2015 at 7:43 pm

    For the white cream filling, is it 1/2 cup total fat or 1/4 of EITHER one?


    • Sallyreplied on January 1st, 2015 at 9:59 pm

      1/2 cup total fat


  54. #
    Kelly @ Hidden Fruits and Veggiesposted January 14, 2015 at 8:09 am

    I made this for my Oreo-loving little sister’s birthday and it was a HUGE hit! It was pretty hard to cut with the whole, crunchy Oreo pieces in it so everyone had to take an enormous slice and we just ate what we could (SO rich and delicious).

    Just a tip for anyone making this cake: I recommend crumbling the Oreos! I get the novelty of having whole cookies in a cake, but you’ll be able to see the chunks better and get a way prettier slice if you crumble them up. The cake is also delicious enough on it’s own that you don’t need the Oreos in it, but it adds over the top decadence!


  55. #
    Fatimaposted February 20, 2015 at 2:41 am

    If I omit the oreos and the oreo crumbs will it be fine?


  56. #
    Vivien Lauposted March 8, 2015 at 7:33 am

    Hi there! I have tried using the same chocolate sponge recipe you used for the oreo cake to make cupcakes instead and filled the batter up to 2/3 of the cupcake tin. However the cupcake did not come out even, the cake lobed to one side of the tin and did not have a flat surface. I figured the reason of that being the fan forced oven that I used but the fan could not be turned off. I have no idea how to fix this problem!! Please would you give me some advice and suggestions?


  57. #
    Jennyposted March 11, 2015 at 1:08 pm

    Hello. Im able to put parchment paper in my pans then spray right? Or will the oreos stick to the paper too much?


    • Sallyreplied on March 11th, 2015 at 2:30 pm

      They won’t stick. You can use parchment if you prefer.


  58. #
    jasminposted April 14, 2015 at 3:30 am

    Hi Sally im all the way over london and have no clue about american conversions and when i look online all the links say diffrent have you got one i can go by, neeeeed to make this cake!! Many thanks


  59. #
    Michelle @ Modern Acupunctureposted April 14, 2015 at 10:09 am

    Holy Heaven! Yes, please, and yes again. I am so tired of making healthier treats for my coworkers… this cake is mandatory. We need a little decadence in the office, stat!


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