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This Chocolate Oreo Cake is to die for. Three layers of moist chocolate cake are filled and frosted with chocolaty, Oreo-packed buttercream, plus more Oreos are layered between the cake layers. It’s an Oreo lover’s dream.
Table of Contents
- Rich & Decadent Chocolate Oreo Cake
- Why You’ll Love This Chocolate Cake with Oreo Buttercream
- What You’ll Need
- How to Make Chocolate Oreo Cake
- Can This Chocolate Layer Cake Be Prepared in Advance?
- Tips for Success
- Serving Suggestions
- How to Store Leftovers
- More Oreo Cake Recipes:
- Watch How To Make Oreo Cake
- Get the Recipe
Rich & Decadent Chocolate Oreo Cake
I am such a big fan of desserts made with Oreos, as you can see with from all my dessert recipes made with Oreos. The flavor is just so good. This cake combines the wonderful Oreo cookie with cake and chocolate. The result is one delicious dessert that is nothing short of a dream come true.
Three layers of tender, moist chocolate cake are stacked on top of one another, filled with thick layers of fluffy, Oreo-filled buttercream. Between each cake layer there is also more chopped Oreos! There’s no shortage of Oreo flavor in this cake! It is then frosted with more Oreo buttercream, drizzled with a rich chocolate ganache, and decorated with buttercream swirls and whole Oreos. It’s practically irresistible.
And even better – it’s super easy to make! The chocolate cake itself is my classic chocolate cake recipe that is super moist and gets into the oven in about 10 minutes. The buttercream is also a classic vanilla buttercream that’s easy to make – you just have to grind up the Oreos to flavor it!
Why You’ll Love This Chocolate Cake with Oreo Buttercream
Chocolate cake plus Oreos? What’s not to love!? Here are some of my favorite things about this delicious dessert.
- Packed with Oreos. If you love Oreos as much as I do, this is the cake for you. The recipe uses an entire package of these delicious sandwich cookies. Between the frosting and the garnish, you will not miss an Oreo in a single bite.
- The cake is so moist. The layers of cake themselves are some of the moistest ever. Your search for the perfect chocolate cake is over. It’s amazing.
- No fancy mixing method. Some cakes require a lot of fancy whipping, fluffing, and folding. Not this one. Just mix everything together right in the bowl. It’s as simple as that.
What You’ll Need
Here is a list of ingredients you will need to make this decadent, Oreo-filled chocolate layer cake. Don’t forget to scroll to the recipe card below for exact measurements.
Chocolate cake
- All-purpose flour – Feel free to use your favorite 1:1 gluten-free substitute instead.
- Sugar
- Natural unsweetened cocoa powder – You can use dutch processed cocoa powder for a more bitter chocolate flavor.
- Baking soda – For the optimal rise and cake texture.
- Salt – For flavor. Don’t leave it out.
- Large eggs – It is best if the eggs are at room temperature. They will incorporate into the batter more easily, helping to prevent over-mixing.
- Milk – For more moisture and fat.
- Vegetable oil – For a super moist cake.
- Vanilla extract – For a little extra flavor.
- Boiling water – The hot water will help the flavors in the cocoa powder “bloom”, yielding a more powerful chocolate flavor.
Oreo Buttercream
- Butter – The butter should be at room temperature.
- Powdered sugar – For volume and consistency.
- Oreo crumbs – To flavor the buttercream. I like to put my Oreos in a food processor and grind into crumbs.
- Vanilla extract – Also for flavor.
- Heavy cream – To give the frosting creaminess and the best consistency.
- Oreos
Chocolate Ganache and Toppings
- Semi-sweet chocolate chips
- Heavy whipping cream
- Oreos
How to Make Chocolate Oreo Cake
Cake. Buttercream. Ganache. Just three simple components and you’ll be ready to assemble one of the best layer cakes on the planet. Here’s how to do it. Make sure to scroll to the recipe card below for more detailed instructions.
Chocolate cake
- Prep. Preheat the oven to 300 degrees F, line the bottom of three 8-inch cake pans with parchment paper circles, and grease the sides.
- Make the cake batter. Whisk together the dry ingredients. Add eggs, milk, and vegetable oil and mix to combine. Add vanilla to the boiling water and mix into the batter.
- Bake. Divide batter between the three cake pans and bake for 30-33 minutes. Allow the cakes to cool for 5-10 minutes before turning them out onto a cooling rack to cool completely.
Oreo buttercream
- Beat the butter until smooth.
- Mix in half of the powdered sugar followed by the vanilla and Oreo crumbs. Mix in the rest of the powdered sugar. Slowly mix in the heavy cream until you get a smooth consistency.
- Set aside 3 1/2 cups of the buttercream and add chopped Oreos to the rest.
To assemble
- Level the cakes. Use a serrated knife to remove the cake domes.
- Stack and fill. Place first layer of cake on cake plate and spread half of the icing with chopped Oreos on top in an even layer. Repeat with the second cake and the second half of the icing with Oreos. Top with the last cake layer.
- Frost the outside of the cake with the remaining frosting.
- Make the chocolate ganache. Heat the heavy whipping cream until it begins to boil. Pour it over the chocolate chips. Allow it to sit for 2-3 minutes and whisk until smooth.
- Finish the cake. Drizzle the chocolate ganache around the edge of the cake and spread the remainder over the top. Allow the ganache to firm up before piping the remainder of the frosting around the top edge of the cake. Add Oreos between swirls.
Can This Chocolate Layer Cake Be Prepared in Advance?
Yes! You can prepare all of the elements for this cake (aside from the ganache) in advance. Bake the cakes, allow them to cool, and store them in an air-tight container or cake carrier (or wrap them in clear wrap) until you are ready to assemble the cake. You can also make the buttercream a day or two in advance so long as you store it in an airtight container in the refrigerator.
When you are ready to enjoy this delicious dessert, bring your buttercream to room temperature (it’ll be very hard straight out of the fridge). Then all you have to do is stack, fill, frost, and decorate the cake.
Tips for Success
Layer cakes can feel intimidating, I get it. Rest assured, though. This chocolate Oreo cake will turn out perfectly if you follow a few simple tips and tricks.
- Measure carefully. Especially the flour. If you don’t have a food scale, I recommend spooning the flour into the measuring cup and leveling it.
- Room temperature ingredients. The eggs in the cake batter as well as the butter in the buttercream should be at room temperature before beginning. The eggs will incorporate into the batter more easily, preventing you from over-mixing. Starting with room-temperature butter will set you up for a smooth, creamy buttercream as opposed to a lumpy one.
- Don’t over-mix the batter. Over-mixing the batter will cause the glutens in the flour to overdevelop giving you a tough, overly dense cake.
- Frost with ease. Check out my tutorial for how to frost a smooth cake while the cake is cooling.
- Study up on how to make the perfect chocolate ganache.
Serving Suggestions
This chocolate layer cake is magnificent on its own but that doesn’t mean you can’t doll it up with a topping or two or wash it down with a delicious beverage. Here are some of my favorite ways to serve it.
- Ice cream. Serve this Oreo cake with a scoop of vanilla ice cream. Feeling adventurous? Whip up a batch of my Oatmeal Chocolate Chip Cookie Ice Cream or this Birthday Cake Ice Cream.
- Whipped cream. Pick up a tub of Cool Whip or hop in the kitchen and make Homemade Whipped Cream Recipe. You could even try my Baileys Chocolate Whipped Cream. Yum.
- Sauce. Drizzle this Easy Caramel Sauce or my Easy Homemade Hot Fudge Sauce over a slice of this chocolate cake with oreo buttercream.
How to Store Leftovers
If you find yourself with leftovers, store this cake in an airtight cake carrier in the refrigerator for up to 4 days. No cake carrier? No problem. Wrap the cake in a double layer of saran wrap and store it in the refrigerator. Use toothpicks to prop the plastic away from the cake decorations. Already sliced it? Arrange the slices in a single layer in an airtight container and store them in the refrigerator.
If you want to freeze the cake, do so before assembling it. Wrap the cooled cake layers in clear wrap and aluminum foil and store them in the freezer for up to 3 months. When you are ready to enjoy, allow the layers to thaw in the refrigerator before stacking, frosting, and decorating.
More Oreo Cake Recipes:
I love Oreos. And I love cake. So naturally, I have done my best to dream up as many cakes featuring Oreos as my imagination will allow. Here are some of my favorites.
- No-Bake Funfetti Oreo Birthday Cake Cheesecake
- Oreo Cookies and Cream Cheesecake Cake
- Ultimate Oreo Cheesecake
- Oreo Cookies and Cream Ice Cream Cake
- No Bake Oreo Cheesecake
- Oreo Brookie Ice Cream Cake
- Oreo Brookie Layer Cake
- Oreo Brookie Cheesecake
- Cookies and Cream Layer Cake
Watch How To Make Oreo Cake
Print
Chocolate Oreo Cake
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Total Time: 58 minutes
- Yield: 14-16 Slices
- Category: Cake
- Method: Oven
- Cuisine: American
Description
This Chocolate Oreo Cake is to die for! A moist chocolate cake full of Oreo icing! And not just any Oreo icing – it is FULL of crushed up Oreos. An Oreo lover’s dream.
Ingredients
Chocolate Cake
- 2 cups (260g) all-purpose flour (measured properly)
- 2 cups (414g) sugar
- 3/4 cup (85g) natural unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup (240ml) milk
- 1 cup (240ml) vegetable oil
- 1 1/2 tsp vanilla extract
- 1 cup (240ml) boiling water
Oreo Buttercream and Chopped Oreo Filling
- 3 cups (672g) unsalted butter, room temperature
- 8–9 cups (920g-1035g) powdered sugar
- 3 cups (414g) Oreo crumbs (about 33 Oreos)
- 1 tsp vanilla extract
- 6–7 tbsp (90ml-105ml) heavy cream
- pinch of salt
- 12 Oreos, chopped
Chocolate Ganache
- 6 oz (1 cup | 169g) semi-sweet chocolate chips
- 1/2 cup (120ml) heavy whipping cream
- Oreos, optional
NOTE: You’ll need at least one full package of Oreos. If you plan to decorate the outside of the cake with more Oreos, as shown, you might need a second package.
Instructions
- Make the cakes. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.
- Add all dry ingredients to a large bowl and whisk together.
- Add eggs, milk and vegetable oil to the dry ingredients and mix well.
- Add vanilla to boiling water and add to mixture. Mix well.
- Divide batter between three cakes pans and bake at 300 degrees for about 30-33 minutes, or until a toothpick comes out with a few crumbs.
- Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
- Make icing while cakes cool. Beat together butter until smooth.
- Slowly add 4 cups of powdered sugar and mix until smooth.
- Add vanilla, Oreo crumbs and salt and mix until smooth.
- Add another 4-5 cups of powdered sugar and mix until smooth. Add heavy cream, as needed, until you get a smooth consistency.
- To make the filling for inside the cake, measure out about 3 1/2 cups of Oreo buttercream and add chopped Oreos. Set chopped Oreo filling aside. Set remaining Oreo buttercream aside as well.
- Assemble the cake. Once cakes are cool, remove cake domes from top with a large serrated knife.
- Place first layer of cake on cake plate. Spread 1/2 of the chopped Oreo filling on top in an even layer.
- Add second layer of cake and add the rest of the chopped Oreo filling on top in an even layer.
- Add final layer of cake on top and frost the outside of the cake with the Oreo buttercream frosting. Feel free to use my tutorial for how to frost a smooth cake.
- To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).
- Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
- Drizzle the chocolate ganache around the edge of the cake, then pour the remainder of the ganache on top of the cake and spread evenly. I like to use a squeeze bottle for drizzling around the edges.
- Allow the ganache to firm up a bit, then pipe the remainder of the frosting around the top edge of the cake (see my tips on making a chocolate drip cake) and add an Oreo between each swirl. I used Ateco tip 844.
- Sprinkle a few Oreo crumbs onto to the cake, if desired, then serve. Cake is best when well covered for 3-4 days.
Notes
Feel free to reduce the overall amount of buttercream if you plan on decorating your cake differently. I use a fair amount based on my method of how to decorate a smooth cake (linked in the recipe instructions above).
Nutrition
- Serving Size: 1 Slice
- Calories: 995
- Sugar: 93.8 g
- Sodium: 398 mg
- Fat: 60.6 g
- Carbohydrates: 114.7 g
- Protein: 5.7 g
- Cholesterol: 79.1 mg
Enjoy!
I Made this cake yesterday for a surprise birthday for my boyfriend, and wow! Everybody loved it! I made a few modifications: 1 cup shortening to 2 cups butter for the frosting, and I couldn’t find dark cocoa so I used regular. I did use the chopped Oreos in the middle layers and if making again I would skip that part – if possible, this was too much Oreo! I know, I said it. Anyways this cake was a hit all around, so thanks for the recipe 🙂
Planning to make this this weekend. I’m confused about when to add the Oreos to the icing? Are the Oreos only in the middle icing layers or all of it? You talk about reserving some icing and adding the Oreos to the rest…
I’m sorry that was confusing. There are Oreo crumbs in the icing for the whole cake, but the icing you set aside and add chopped Oreos to is the icing that goes between the cake layers. It’s done that way because adding chopped Oreos to the icing for the outside of the cake would make it difficult to spread smoothly.
Do you use an electric mixer for the cake or mix by hand. Also, I was wondering if you ever froze the cake layers and, if so, how did you do it. I’d like to make this cake but my time is limited so I’d like to do it in stages if possible. Thanx.
I usually use a mixer, but you could probably do it by hand. I have frozen the layers before. My preferred way of freezing cake is to wrap each layer on it’s own, first with clear wrap, then again with aluminum foil. To defrost, put it in the fridge.
Hello,
I am making this cake tomorrow for my daughter’s birthday. I wanted to make the buttercream in advance, however, so I started it this evening. I feel like the powdered sugar in the frosting is grainy even after adding water and beating like crazy 🙂 How can I remedy this without dumping about $15 in ingredients?
Thanks
It’s possible that the powdered sugar needed to be sifted first. That’s the only thing I can think of that would make it grainy.
I mixed it for a while and it was still grainy. I did sift the powdered sugar before hand. But I decided rather than tossing it to put it in the fridge and see what it was like the next day since I was making it ahead of time anyway. When I checked it the next day it was perfect. Everyone loves the cake. Not sure why it was grainy. I have never had that happen before! Thanks for your help!
Hi just wandering if for the cake you used light brown sugar, caster or granulated. Thanks
It’s regular granulated sugar.
If I make these into cupcakes what temp would I use to cook them and how long?
It’s the same temperature. If you’d like instructions on making the chocolate cake as cupcakes, use this recipe.
hi! i dont have any parchment paper, can i leave i out? or will the cake stick really bad?
It’ll be fine without it, just be sure to grease the bottom of the pan instead.
I am making this for a birthday party but I was wondering what kind of shortening you used. Did you use Crisco or Hi Ratio Shortening? I can’t get my hands on Hi Ratio Shortening in time for the party but I also don’t want that greasy feel in your mouth if I used Crisco. If you used Hi Ratio Shortening I will just go with all butter but if you used Crisco/Butter icing and you say there is no filmy mouth feel then I will go with that 🙂 I can’t wait to try this…it looks so delicious!
I used crisco. I prefer it in my icing for several reasons (more stable and I think a better taste), but you can use all butter if you prefer.
I gained 8 kilo just by looking at this cake! 😉 But what a great recipe. We had a birthday party last weekend and there was a very happy 6 year old girl when she saw the Oreo cake! Yum! Yum! We all absolutely loved it! Thanks!!!
Hey – looks amazing! Gonna try this tonight in the UK. Just a quick question: is the flour self-raising or plain that you’re using? I’m never sure what the standard is in the U.S. 🙂
Thanks!
B
I use all purpose flour, although cake flour will work too.
Made this cake gluten free. My family loved it!!
That’s great! I’d love to know what changes you made for the gluten free version. 🙂
I would love to hear the gluten free version if you don’t mind sharing it. My baby niece is gluten intolerant and I would love to make this for her!
Your cAke looks divine !! I wish i could hav a big piece right now!
I am planing to make it tomorow for a friends birthday but he wants whipped cream icing , so can i use whiped cream with crushed oreos in it ?
Also can i put small pieces of oreo in the cake batter ?
Do u think it will taste good with these both changes ,
Looking forward to your advice
The Oreos would sink in the batter since it’s very thin, so that might not be best. I would think whipped cream would be fine, but them you’d need to refrigerate the cake.
I made this cake for my husband’s birthday… yum! This was the most delicious chocolate cake! As crazy as it sounds, we actually would eat ice cream with it to temper down the richness of the icing. 🙂 I am currently making cupcakes with the cake part and can’t wait until they are cool enough to frost and eat!
Hey! This cake looks amazing! I can’t wait to make it for my hubby’s birthday. I am curious though. What kind of tip did you use for the top of the cake?
I use the Ateco 844 tip, which is similar to the Wilton 1M
Hey!
Bout to preper this perfection to my birthday tomorrow –
and I keep failing posting a comment :
3 cups of butter (in case that we don’t have shortening) are about 600 grams of butter
and powdered suger is 8 cups?
Cuz it’s a-l-o-t of butter and way more suger that i’ve ever used.
cun I put less, like 2 or 3 or 4 cups of powdered suger?
Thanks!
The icing recipe makes quite a bit to be able to layer and ice the cake. You can certainly reduce the amounts of butter and/or sugar – it just changes the amount and consistency of icing. More sugar with give you a larger volume of icing and thickens the butter.
Hey!
1. By butter you mean actual butter or like whiped cream?
2. We don’t have shortening in our country. What can I use instead?
Thank! It’s gonna be my BDay cake!
P.s how much is it 1.5 cup of butter? Should I melt it? If so, how much is in in Grams?
I mean actual salted butter. You do not melt it, but it should be room temperature in the icing. I believe 1 1/2 cups would be about 460 grams. If you don’t have shortening, you can replace it with additional butter. Enjoy and happy birthday!
Hi! I’m planning on making this cake for my sister-in-law’s birthday. I have 3 9” round cake pans. Would I have to adjust the recipe or cook time? Also, I’m going to bake it the night before to have the following night. Would it be fine outside at room temp? Can’t wait to try! It looks super delicious.
You don’t need to adjust the recipe, just reduce the baking time a bit since your layers will be thinner. And by “outside”, I assume you mean not in the fridge. It is fine at room temperature. I hope you enjoy it!
This cake is stunningly beautiful. Wow is the only i can possibly say. This cake is a super cool idea. My brother’s birthday is right around the corner. Actually, this cake is a little bit overwhelming to amateur home cook like me. But let’s do it. I mean 12 birthday is milestone right? Wish you were here, because the cake of yours are really really amazing! I love it so much! Hope that i could make a eatable cake for my little man.
Thanks so much Madeline! I hope your brother enjoys it!