March 30, 2026

Black Velvet Oreo Cake

Serves:

Cooking Time:

< 45 min

Ingredients:

Cake:
500 ml cake flour
30 ml cocoa powder
5 ml bicarbonate of soda
5 ml baking powder
2 ml salt
375 ml castor sugar
2 large egg(s)
250 ml canola oil
250 ml LANCEWOOD® Buttermilk
15 ml vinegar
15 ml vanilla essence
7.5 ml black food colouring

Filling & icing:
460 g LANCEWOOD® Medium Fat Plain Cream Cheese, room temperature
500 ml icing sugar
10 ml vanilla essence
250 ml fresh cream, whipped
12 Oreo biscuit(s), crushed

To finish:
8 Oreo biscuit(s)
whole, halved & crushed
strawberries

Method

Cake:

Preheat the oven to 180°C. Grease and line two 20 cm cake pans.
Sift the flour, cocoa, bicarbonate of soda, baking powder and salt together.
Beat the castor sugar and eggs together for about 2 minutes until pale and creamy. Scrape the sides of the bowl down with a spatula every now and then.
Add the oil, buttermilk, vinegar, vanilla essence and black food colouring and beat for 2 minutes. Mix until well combined.
Add the dry ingredients to the egg mixture a little at a time and gently mix in.
Divide the mixture between the two prepared cake pans.
Bake on the middle shelf in the preheated oven for 30 – 35 minutes or until a skewer inserted comes out clean.
Remove from the oven and leave to cool in the pans for 5 minutes.

Filling and icing:

Beat the cream cheese, icing sugar and vanilla essence together until smooth.
Add the whipped cream and crushed biscuits and fold in. Spread about a third on the one cake. Place the second cake on top. Spread the other two thirds on top of the cake.

To finish: Arrange whole and crushed Oreos on top and decorate with whole and sliced strawberries.

HINTS & TIPS:

To make a red velvet cake add 30 ml red food colouring.
To make a white velvet cake, leave out the cocoa and the food colouring.
Contain biscuits crumbs by placing the biscuits in a zip lock bag before crushing them with a rolling pin.
Use 250 g LANCEWOOD® Full Fat Plain Cream Cheese instead of Medium Fat Plain Cream Cheese for a creamier taste.
Use the cake batter to make black velvet cupcakes. Use an ice cream scoop and scoop equal quantities of the mixture into a muffin pan lined with cupcake liners. They should be 2/3 full. Bake for 20 minutes or until a skewer inserted comes out clean.