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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!
Also, I forgot to mention a few changes I made. I used coconut oil instead of vegetable oil. And I used all butter, no shortening.
Hi there,
Just wanted to comment and say this was seriously the best cake I have ever made (and eaten!). I am new with making cakes. I probably have only made like 5 cakes before. And just wanted to comment for the beginners like me. This cake is super easy and seriously delicious. I made another cake before on another website and it was just so dry tasting. However, this cake is seriously moist and not dry at all. The buttercream is definitely heavy and the whole cake is very oreo-y. But that’s what I wanted! Thanks again!!!
I’m so glad you enjoyed the cake! Thanks Heather!
Hi!
Just finished making the cake, andwhile the cake part turned out perfectly, the icing had way too much shortning for us. It ruined the cake for us, which is too bad because it looked beautiful!
Next time I would skip the shortning and just use all butter.
I made the cake last night. I went to make the frosting and the website was down. Now the site is back up but not showing the recipe just the list of ingredients for both the cake and frosting…..
There were some updates being made this morning. Everything should be back to normal.
The recipe is not shown anymore just pictures and story.
Hi Stephanie, I just looked at it and it displays fine for me. Since there were updates done to the site today, you may need to clear your browser’s cache.
Will this recipe for the icing be enough to get the sides and top as thick as the pictures?
Yes, it should be.
This is a fabulous cake!! I have made it several times to rave reviews.
I’m so glad you’ve enjoyed it!
Boy, I thought that batter was TOO THIN, but it came out great! I have never baked any cake at 300 degrees, so I put it in at 350, which works for my oven. Did get a dome though- does the lower temp help with that?
No, the cake will have a little dome on it. I just cut it off.
When I was younger my childhood friend’s mom would make an oreo cake every once in awhile, and I’ve been craving for years. I saw this on pinterest the other day, and it looked so similar that I had to make it today. It came out great, and takes me back. Thank you so much! It’s delicious!
This cake looks beautiful. I just made with yesterday for my cousin, but I did make some additions. My cousin LOOOOVVVEDDDDDD it!
I added some vanilla pudding mix to the cake batter and some oreo crumbs. I made a white chocolate buttercream frosting with oreo crumbles. I topped the cake with mini oros and a chocolate drizzle. Yep…was pretty awesome! Thank you for your recipe contribution!
can i less the use of powdered sugar.. its too sweet for me with 8-9 cups..
if yes ?? is there adjustment to be made with the rest recipe?
i’d really love this recipe..to give it a try.
thank you
You can use less powdered sugar, but it adds volume to the icing and gives you more it to ice the entire cake. If you lessen it, you may need to make more icing which would give you more powdered sugar anyway. I will often use salted butter instead of unsalted, which helps cut down the sweetness, if you’d like to give that try. And don’t worry – the icing won’t taste salty. 🙂
Hi. I am in the UK and am interested in making this cake but I am not sure what shortening is, please can you enlighten me? Thanks, Jo.
Shortening is a butter replacement that helps make icing more stable. Feel free to replace it with butter though.
Vegetable shortening is a white, solid fat made from vegetable oils. In the UK it is sold under the brand names Trex, Flora White or Cookeen. I found this by doing a Google search for shortening in the UK and found the information on the following website https://www.nigella.com/kitchen-queries/view/Vegetable-Shortening-substitute/1697. I wanted to respond because I’ve found I’ve had to Google many similar items since moving from the US to Canada. I’m making this cake tomorrow for my husband’s birthday. It looks fabulous. Thanks for the recipe.
wow…. it’s look heavenly delicious <3
Hi Lindsay! 🙂 This cake looks sooo good! I really want to try it out but I was wondering if there was a difference in using this chocolate oil cake rather than a chocolate butter cake?
Thank you!!
Is there a specific butter cake you’re referring to? There can be quite a big difference between cakes but it’s really just a preference. There are great chocolate cakes with oil and with butter. This cake is my very favorite chocolate cake. It’s the moistest chocolate cake ever.
This was FANTASTIC! Thanks for sharing.
Glad you enjoyed it! Thanks!
I made the oreo cake on Thursday and it turned out beautiful. One little question though, the chocolate cake itself has the baking soda after taste. Is it possible to reduce amount of baking soda and add baking powder to the ingredients please? If so, what amount would you recommend please? Thanks for the great recipe.
This looks amazing, thanks for sharing! I am sure the homemade chocolate cake is the best, but would using a box cake mix be okay? If so, how many boxes for this three layer cake? Thanks!
I’m not sure how many boxes you’d need to make the same amount of cake batter. I’d think it would be one or two boxes.
My son wanted an oreo cake for his birthday, and I didn’t have a recipe for one. I found your recipe and I just wanted to thank you! It was delicious and I had a lot of compliments on it. I did change the frosting just a tad. I used 12 oz of softened cream cheese instead of the shortening. I also wanted to write Happy Birthday and trim the bottom so I used the 4 oz of left over cream cheese and a stick of butter, added 3 cups of powdered sugar and an rounded 1/8 cup of cocoa for chocolate cream frosting to decorate.
I’m so glad you enjoyed it! 🙂
I am wanting to make this again, for only one person, though. I made it the first time and it was delicious! Was a big hit at work and a really nice lady wanted to try some but I had none leftover. If you could please help me with this, that would be great!