Chocolate Oreo Cake
This Chocolate Oreo Cake recipe 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.
So you might remember that last year I mentioned that the hubs and I were going to South Africa, both to visit his family and for me to see the country. Well, we were supposed to go over Thanksgiving and into December, but ended up having to postpone the trip because of a delay with getting the hubs’ citizenship.
It has taken a LOT longer than we expected based on some other people’s experiences, but finally the hubs has the final interview and test on Monday! We can’t wait for him to be done with it. Hopefully the finally “ceremony” where he’ll actually receive the citizenship won’t take too long – but of course we aren’t holding our breath.
You can be sure that once we have the citizenship, we’ll be applying for his passport and re-booking the trip.
But for now, he’s been studying for the test. He’s pretty much grown up in the U.S., so it’s not like it’s stuff he hadn’t learned before, but it’s amazing how much of it you forget.
It came up during the Super Bowl on Sunday night. We had our small group over to watch the game and they were curious about what kind of questions were in the study guide they gave the hubs.
He went and got it and started reading out the questions. Other than the two teachers in the group, most of us had a tough time answering correctly. We had a vague idea of most answers, but probably still would’ve gotten them wrong. Good thing we don’t have to take the test!
But I’ve been quizzing him the last few nights, so now we are both ready for the test!
Once it’s all done, it’ll be time for a celebration. And celebrations call for cake. This Chocolate Oreo Cake is a fabulous celebration cake.
Oreos have been one of my favorite cookies for probably forever. I absolutely love them. The filling is the best part. I don’t even bother eating a regular Oreo. Only double stuf here. I’ve seen the new mega stuf ones, but haven’t tried them. I have been tempted so many times, but now that I bake so much I just can’t. If I’m going to allow myself to taste the things I make, I cannot be downing an entire box of Oreos too.
So I decided to just add them to my cake. Problem solved. 🙂
You guys. There is literally an entire package of Oreos in this cake. DO NOT look at the nutrition facts. Just don’t. Trust me. This cake is for celebrations and celebrations do not include nutrition facts.
The cake layers are made with the most moist cake you’ll ever have. Try it once and you’ll never make another chocolate cake. It’s amazing. Plus, there’s no fancy mixing method – everything is all mixed together right in the bowl.
The Oreos come in with the icing. I’ve said it many times – I like strong flavors. So when I say I’m making an Oreo cake, there’s no holding back. There are 3 cups of Oreo crumbs in the icing. Overkill? Never. Just Oreo perfection.
And to make sure there’s plenty of Oreo in every bite, I made sure to have 3 layers of cake instead of two. That way there’s two full layers of icing in the middle along with the icing on top. Mmmmmm.
And if that wasn’t enough, I added more on top. If there’s one thing I know, it’s that you can’t accuse me of under indulging. You’re welcome. 🙂
Chocolate Oreo Cake
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.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Total Time: 58 minutes
- Yield: 14-16 Slices 1x
- Category: Cake
- Method: Oven
- Cuisine: American
Ingredients
CHOCOLATE CAKE
- 2 cups (260g) flour
- 2 cups (414g) sugar
- 3/4 cup (85g) natural unsweetened cocoa powder OR Hershey’s Special Dark Cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup (240ml) buttermilk
- 1 cup (240ml) vegetable oil
- 1 1/2 tsp vanilla
- 1 cup (240ml) boiling water
OREO ICING
- 1 1/2 cups (336g) butter
- 1 1/2 cups (284g) shortening
- 8–9 cups (920g-1035g) powdered sugar
- 3 cups (414g) Oreo crumbs (about 33 Oreos)
- 1 tsp vanilla extract
- 6–7 tbsp (90ml-105ml) water
CHOCOLATE GANACHE
- 6 oz (1 cup | 169g) semi sweet chocolate chips
- 1/2 cup 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
1. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.
2. Add all dry ingredients to a large bowl and whisk together.
3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.
4. Add vanilla to boiling water and add to mixture. Mix well.
5. 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.
6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
7. Make icing while cakes cool. Beat together butter and shortening until smooth.
8. Slowly add 4 cups of powdered sugar and mix until smooth.
9. Add vanilla and Oreo crumbs and mix until smooth.
10. Add another 4-5 cups of powdered sugar and mix until smooth. Add water or milk until you get a smooth consistency.
11. Set aside about 3 1/2 cups of icing for the filling inside the cake and add chopped Oreos, if using.
12. Once cakes are cool, remove cake domes from top with a large serrated knife.
13. Place first layer of cake on cake plate. Spread 1/2 of the icing with the chopped Oreos on top in an even layer.
14. Add second layer of cake and add the rest of the of icing with chopped Oreos on top in an even layer.
15. Add final layer of cake on top and frost the outside of the cake with remaining frosting. Feel free to use my tutorial for how to frost a smooth cake.
16. To make the chocolate ganache, add the chocolate chips to a medium sized bowl.
17. 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.
18. 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.
19. Allow the ganache to firm up a bit, then pipe the remainder of the frosting around the top edge of the cake and add an Oreo between each swirl. I used Ateco tip 847.
20. Sprinkle a few Oreo crumbs onto to the cake, if desired, then serve. Cake is best when well covered for 3-4 days.
Keywords: oreo dessert recipe, chocolate cake recipe, oreo cake recipe, chocolate oreo cake, oreo lovers dessert, oreo dessert ideas
Enjoy!
You might also like:
Oreo Cookies and Cream Cookie Cake
Oreo Brownie Cookies and Cream Ice Cream Cake
Recipes from friends:
Cookies and Cream Oreo Fudge from Crunchy Creamy Sweet
Oreo Pancakes from Grandbaby Cakes
Peanut Butter Oreo Cheesecake from This Gal Cooks
First off, congrats to you guys! That’s an amazing milestone. I really want to look at those questions and test myself.
And second, I need to not look at this cake too long. It’s making me want to reach above the fridge at 6 AM and eat a ton of Oreos. It’s so fantastic!
The batter turned out like soup. Is it supposed to? I followed the recipe this T. They are in oven now. I hope they turn out.
Yes, it’s a very thin batter.
I am SO not looking forward to taking that test in a few years! But I am totally wishing him luck and I know he will KNOCK it out!
Just like I will knocking this cake right into my face. Gimme all dat Oreo deliciousness! Pinned!
The cake was quite sticky. Almost like a fudge cake.
★★★★
Sign me up for some private cake making lessons because I need to learn and this one is gorgeous Lindsay! And only one bag of oreos is in it?!
Ha, there’s only one FULL bag. 😉
What type of butter did you use? stick? salted or unsalted?
I use salted butter for the frosting that comes in sticks.
There’s no way I’d be able to pass the test if I had to take it. Information does not stick with me at all. I’m sure hubby is going to do great though. I’m wishing him the best of luck! This cake should be your celebratory cake! It looks phenomenal!
So ummm this cake is indeed the cake of all cakes to celebrate with. I am so excited for the hubs and I know he will do well on the test! And then it will be time to have a hunk of this masterpiece. I’m so in love!
Your cakes are always so gorgeous, Lindsay! And this one looks amazing. Anything with oreos is a winner in my book! Looks delish! Pinned!
Thanks so much Gayle! 🙂
Oh WOW! Looks to die for! I LOVE oreo’s and this looks delish! I want this for my b-day.
Thanks Rebecca! 🙂
I would never pass a citizenship test I’m pretty positive! Good luck to your hubs and he better be rewarded with this fantastic cake! YUM!
Lindsay, dude, you seriously make the most beautiful looking cakes! Fingers crossed for your husband on his citizenship test!!! he’s going to rock it and hope you guys get to go on your trip soon!!!
Thanks so much Alice! 🙂
this is totally my kind of cake! omg, yum!!
Um, wow. Just…wow. This cake would make me very, very happy. Good luck to him on his test!!
Tons of Oreos crushed in the icing?!?! This is my kind of icing!!! Absolutely beautiful, I adore Oreo’s!
Thanks Annie!
I was reading this while my 9 year old son was sitting beside me, and he got drooling over this and kept begging me to make it for him! This looks to die for. Gotta make it very soon for the little guy. And for myself too. Yum! Pinned!
Aww, thanks so much! 🙂 Thanks for the pin!
Would I be able to make this as a sheet cake? If so, what size would you recommend and cook time? My daughter wants an Oreo cake for her birthday next weekend and I would love to make this!
I’ve been meaning to try this as a sheet cake but haven’t yet. I can’t say for sure yet, but I do think it would probably be OK. I’m not sure really about the bake time yet.
looks delicious ….cant wait to try it
does it ned to be stored in the refrigerator or can it stay out for a day?
I wouldn’t put it in the fridge. I usually leave it on the counter. It should be fine for a day. It’ll be very moist.
This cake looks beautiful and so yummy. Could I make this cake the day before? Would I refrigerate it or would that dry it out? Thanks
Yes, you can make it a day before, it’ll still be very moist. I would not refrigerate it.
This cake is a sight for sore eyes! I could use a huge slice of this right now and a chickflick. Just what the Dr ordered! I keep praying about your husband’s citizenship! xox
Thanks Lindsey! I actually was watching “The Other Woman” on HBO a couple days ago and thought about you and our first chickflick movie date. 😉
How would you alter this for a 9×13 cake?
I haven’t actually made this in a 9×13 pan before, so I can’t say for sure. You might only need about 3/4 of the batter.
I made this cake just as described for my 14 year old daughter and it turn out delish. Now I am trying to bake it in a 9/12 in pan, and it took forever to get the center cook, now im worried it will be to dry for a birthday party. I have one more cake to go, and I will omit some batter to see if that helps. Oh, and I did try to pipe it through my tip and bag, and it turned out to thick to pipe, so I just piped it out of the bag without a tip. Thank you for sharing this beautiful, delicious recipe. ????
I want to make this for my birthday, or have someone make it. This cake is everything…..*drooling*
I made this last weekend for my son’s birthday and it was DIVINE!! turned out just like your picture…. other than cutting the oreos for the top… they sure crack easy 🙂 everyone loved it! Thanks much!
I’m so glad you enjoyed it!
Will the icing come out as whipped cream or buttercream? Or something else?
The icing is a buttercream.
I want to make this on Thursday for my mother in laws birthday. Can I use 3 8 by 2 inch pans? Also can I replace the shortening in the icing with butter?
Yes, to both. You’ll just want to keep an eye on the cakes – they’ll take a little longer to bake.
How could you adjust this for 8″ cake pans instead of 9″??
You’ll just want to bake them a little longer. Probably 5 minutes or so. Just keep an eye on it.
Hello! I absolutely loved this recipe, but I’m going to need some help… I live in Brazil, and here we don’t have buttermilk or shortening. Any ideas for substitutes? Thanks!
The buttermilk can be replaced with regular milk. The shortening can be replaced with additional butter.
Hi, I’m also from south america. How much butter to be exact?
hi lindsay!! 🙂 this looks great and i think it will taste better than just looking at the photos! 🙂 i want to try this but can i use dutch processed cocoa (bensdorp)? i dont have any access to buying hershey’s dark cocoa -.- annnnd might take 50-60mn for me to buy unsweetend cocoa powder.. hmm can i use dutch processed instead?
Hmmm, I don’t know. I’ve never used it before. I’d like to say that it’d be fine, but I’m not sure. I’m sorry.
How could you cut this recipe down for making a smaller, 2 layer cake??
It’s hard for me to say. You could cut the recipe in half and make one layer. I’m not sure how big you want it to be.
Is there a #13 or is that just a typo? I’m in the process of making this fab cake
Just a typo, I’ll fix it. Thanks! Enjoy it!
Thanks for this recipe. It’s the best cake I’ve ever made and my husband who doesn’t care too much for cakes, couldn’t stop eating it. The cake is really light and fluffy and perfect. Thanks again!
I’m so glad you enjoyed it! 🙂
may i ask what kind of flour you used? is it cake flour or all purpose flour? thanks!
All purpose flour
In the process of baking this bad boy right now! Cannot wait to taste it! Quick question before I start the frosting- should I leave the cream filling in the Oreos before I blend the cookies into crumbs, or should I leave the filling in them?
Sorry I wasn’t able to respond sooner. You can leave the filling in the Oreos
Hi Lindsay ive fallen inlove with this cake and would loveee to make it only problem im in london and have no idea about american weight convertions is there a website link you could refer me too that i could follow, thankyou Jasmin
You know, I usually just look up a conversion calculator. But recently I was comparing actual measurements to the calculator and they seem off. I’d like to update some recipes with weight and ml measurements and hopefully will be able to do it soon. I’m learning about the right way to do it now.
I made this cake for a BBQ last weekend and it was amazing!!! This chocolate cake recipe is going to be my new go-to cake recipe, and I loved the frosting! This is the first recipe I have tried from your blog but certainly not the last! I’m on the hunt for another one to make this weekend 🙂
Awesome! I’m so glad you enjoyed it! 🙂
This is the cake my husband picked out for his birthday in a few days. I’m excited to make it! 🙂 I have a question. Is it correct that the baking
temperature is 300? It’s not a temperature I see very often. I didn’t see anyone in the comments say anything about it, so I’m assuming it’s not a typo, but I just wanted to make sure. Thanks!
Yes, 300 is correct. It’s a slow bake cake.
Hi!
I was wondering, in the icing, you said to put Oreo crumbs. Do you mean to crumble whole Oreo’s with the white stuff or just the black, hard part?
Thanks, I’m really looking forward to bake that cake!
You’ll use the entire Oreo. No need to remove the filling.
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!
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!
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! 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
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!
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.
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!
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.
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!!!
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.
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.
Hi just wandering if for the cake you used light brown sugar, caster or granulated. Thanks
It’s regular granulated sugar.
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!
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.
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.
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 🙂
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! 🙂
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.
This was FANTASTIC! Thanks for sharing.
Glad you enjoyed it! Thanks!
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.
wow…. it’s look heavenly delicious <3
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 http://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.
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. 🙂
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!
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!
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.
This is a fabulous cake!! I have made it several times to rave reviews.
I’m so glad you’ve enjoyed it!
Will this recipe for the icing be enough to get the sides and top as thick as the pictures?
Yes, it should be.
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.
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.
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!
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.
Your cake looks fantastic! Really gonna make it for my bf birthday. By the way my oven isn’t that big, it can only afford 1 pan. Is it okay if i bake it one by one? Will the batter be okay? Thank you in advance! 🙂
The batter should be fine. 🙂
I made this cake for a birthday and it was a huge hit! The oero buttercream made it so rich and delicious!
I’m so glad you enjoyed it!
Hi Lindsay,
I’m super excited to try this recipe for a friend’s birthday, thought I’m wondering if it can be made smaller using 6inch rounds instead of 9inch? If so, how should I adjust the recipe? Thanks!
It should b fine in a 6 inch pan but I haven’t done it myself, so I don’t know what the adjustments for time would be and how much batter you’d need, I’m sorry.
Do you use cake flour or all purpose?
Thanks!
I use all purpose
Hi ! Can i use heavy whipping cream instead of buttermilk ?
I don’t think so. I haven’t tried it, but they are quite different.
Whenever I don’t have buttermilk on hand I mix one tablespoon of distilled white vinegar or lemon juice with 1 c of milk… that will give you a cup of buttermilk????
The idea is great and I found the cake was great and I have a idea instead of eggs try Apple sauce
I plan on making this over the weekend for a coworkers birthday. After reading through the comments, it didn’t seem to be an issue, but I wanted to be sure the frosting recipe makes a sufficient amount of frosting for between layers, outside, and piping. I’d hate to run short.
I think it makes just the right amount. There can be a difference in how much frosting people like though. Some like more, some like less. The amount listed makes what’s shown in the photos though.
Hi! The cake looks very delicious, thank you for the recipe! I decided to make it for my father’s birthday, but i have a question. How much is 1 cup? 200 gramms or 300? Thanks!
I have updated the recipe with grams and ml. Enjoy!
Just made this cake today and it turned out amazing!!! Quick question: Does this need refrigerated and if not does it hurt it if it is? (I used water instead of milk in the frosting.)
I’m so glad you enjoyed it! I did not refrigerate it. You can though, it won’t hurt it. But I do recommend serving cake at room temperature.
My 10 yr old daughter is making this me for me for Mother’s Day!! <3
I hope you enjoyed it!
I want to make this cake for my sons first birthday, but put it in a 9×13 pan, do you have any suggestions on cooking time or recipie adjustments dor 9×13? If I have extra batter I will just make cupcakes with it. Also, would it be fine to freeze for an hour or so because I’m going to cut it out in the shape of a number 1
Hmm, I’m pretty sure it’d be fine in a 9×13 without adjusting the ingredients, I’m just not sure of the baking time. I’d think at least 30 minutes. And yes, it should be fine to freeze.
Hi, I would love to try this cake and I wondered when you say oreo crumbs – does that include the cream filling? Or just the oreo with the filling scraped out?
Yes, I leave the filling in the Oreos
How many people does this cake serve?
Can’t wait to bake it!! 🙂
I’d say 12-14 slices
What size tip did you use for the dollops that the oreos go in on top of the cake? The oreos in the icing kept stopping up my tips
Yes, try to make sure the crumbs are nice and small. I used Ateco tip 844. It’s a little bigger than Wilton 2D.
Hello, I tried reading through all of the comments to find an answer but didn’t see anyone ask, I was curious if thou did anything special while frosting the cake to get the sides so smooth?
Hi Laura, here’s a link to my tutorial for getting that smooth frosting. 🙂
I have made this cake before and everyone loved it! I was wondering if I could use this recipe to make cupakes instead? And if I were to make the cupcakes the day before, should I stick them in the fridge to keep them overnight?
Yes, it will work as cupcakes. I don’t typically refrigerate them, but you could.
This is seriously the best chocolate cake recipe I have ever made in my life. It moist beyond belief. I will never usee another chocolate cake batter in life. THANK YOU!!!!
Hi! Can I add coffee in place of the water for the cake?
I would think coffee would be fine.
Hello!
I made this two days in advance and just put it in the fridge. I was planning to serve it at room temp. Is two days too long in advance? Probably should have asked before I made it, haha.
It worked just fine – the cake was a hit. Thank you again for another excellent recipe!
Can you freeze the icing?
Yes, it should be fine frozen.
Hi! Can you use all butter in the oreo icing rather then shortening?
Yes, you can.
Hello, I’d like to let you know that this lady has stolen images off your website and is selling your products as her own homemade cakes https://www.facebook.com/MonaeRoseCakes/photos/a.462947533902706.1073741828.462931773904282/472047612992698/?type=3&theater
Thanks for letting me know Arian!
Hi,
with what can I replace the shortening (that not find in Italy) for the Oreo Icing?
Please let me know
I made the cake part today so that I can decorate it tomorrow. The cake is FANTASTIC. I think it’s my new go to chocolate cake recipe. My husband’s eyes became saucers when he ate some of the crumbs that fell off when one of my layers broke into three pieces coming out of the pan. I am just going to use that as the middle layer and hold it together with icing!
OREO ICING
1 1/2 cups (336g) butter
1 1/2 cups (284g) shortening
8-9 cups (920g-1035g) powdered sugar
3 cups Oreo crumbs (about 30 Oreos)
1 tsp vanilla extract
6-7 tbsp (90ml-105ml) water
5 Oreos, chopped, optional
Read more at https://lifelovesugar.wpengine.com/2015/02/04/chocolate-oreo-cake/#k55pm819CLxyuCRs.99
OREO ICING
1 1/2 cups (336g) butter
1 1/2 cups (284g) shortening
8-9 cups (920g-1035g) powdered sugar
3 cups Oreo crumbs (about 30 Oreos)
1 tsp vanilla extract
6-7 tbsp (90ml-105ml) water
5 Oreos, chopped, optional
Read more at https://lifelovesugar.wpengine.com/2015/02/04/chocolate-oreo-cake/#k55pm819CLxyuCRs.99
what do you mean butter or creamcheese???
1 1/2 cups (284g) shortening
Hi Margaret, I don’t understand your question. Are you unsure of what shortening is? There is no cream cheese in the frosting. It’s a combination of butter and shortening, which is a butter substitute. If you don’t want to use shortening, you can use additional butter to replace it.
Have you ever tried making a vanilla cake with golden oreos?
No, but I love that idea. 🙂
HI, I just had a 9 inch cake pan, can i bake 3 times separately?
That should be fine.
8-9 cups of powdered sugar?!?! Isn’t that TOO much sugar? I am always puzzled with all the sugar in american recipes… European sweets are less sweet, and I am from a country that has a tradition or really sweet sweets (baclava, ‘spoon’ fruit sweets etc).
Does this have to be refrigerated?
I don’t refrigerate it.
From the picture it looks like Oreos are in all of the icing. Is that an option is that what you did. Thanks!
Yes, there’s Oreo in all of the frosting.
Hi! I didn’t make this cake yet, but I wanted to say thank you for converting the quantities in grams,as I always struggle to find recipes in grams.Kind regards,Monica(Romania)
Is it really baking soda or baking powder?
It’s really baking soda. 🙂
Hi Lindsay! i was wondering if i can bake this cake in 4 days in advance, thank you!
It’s a very moist cake, so it’d probably be ok. 2-3 days would be better though.
how long would this take to make because i have a 2 hour food lesson
So excited to make this! A few questions, do you use a food processor to chop up the Oreos for the icing and also should the eggs be at room temperature?
Yes, I use a food processor for the Oreos. And the temperature of the eggs doesn’t make a big difference in this recipe. Either way is fine.
Hi Linday, thank you for the recipe .My daughter is turning 7 years in 2 days and your cake will be perfect to bake.
I love South Africa ,I go almost every 4 months.Congrats on your husband citizenship. Will tag you once I post the pictures.
Awesome! I hope you enjoy it!
Hi Lindsay , thanks for this wonderful recipe, it came out excellent. my present challenge is that I made the buttercream and can’t find Oreo , I live in a French African country, can I used any other cookie I can find or must it be Oreo to get the result? please I waiting for a reply. thanks
Oreos do have a certain flavor, but you could definitely use a different chocolate cookie to make the crumbs.
your cakes are beautiful, this one i will make
Thanks Maryam!
I made this for my birthday party and it was delicious! My mom said it tasted like it was from a bakery 🙂 I halved the frosting recipe and it was the perfect amount. This cake is good enough to make again, but I don’t think it would be a good idea if it’s not a special occasion, because I do not practice self-control. Thanks for the recipe!
I’m so glad you enjoyed it!
I attempted to make this Chocolate Oreo cake. I followed the recipe exactly but the cake bubbled up and burned, it never formed into a cake. What did I do wrong?
Hi Lindsay,
i want to make this frosting for a birthday cake, but am wondering if I can just use more butter instead of shortening? I haven’t baked with shortening in years so just curious if I can alter the frosting to use only butter and maybe a heavier milk?
Thanks so much!
Yes, just replace the shortening with additional butter.
awesome, thank you! can’t wait to try it!
Hi Lindsay, I’m just wondering if the cooking temperature is correct. I have never heard of baking a cake at 300; Usually 325 or 350. Also, the cake came out looking a little flat so I’m not sure if I did it right.
The temperature is correct. It’s a slow bake cake. It usually has a little dome for me.
Hi Lindsay your cake is really amazing and I do want to try it. I just want to know if you crumb oreo whit or whitout their filling and if you use a blend mixer or a stand mixer to make the chocolate cake. Thanks so much. Anna.
I leave the filling in the oreos. I typically use a stand mixer, but the cake itself would be easy to mix either way.
You’re very kind. I’m just starting with the cake. Thaks
Just to say i am a student and was asked to make a cake with oil in it
I chose this one as it looked amazing
I somehow managed to get my cake exactly looking like this and it tasted #totes amazing!! I haven’t really ever had it when my cake looks so like the picture on the recipe!
To make everyone get the impression of how amazing it tastes… basically everyone in my school had to have a piece so i went home with a very tiny piece!!
It tasted just like an amazing brought cake
Thanks so much Lindsay! 🙂
Also forgot to say… i didn’t use a food processor to crumb up my oreos.. i just crunched them up in a bag so there were a few middle-sized chunks which i liked as it gave the cake more ‘crunch.’
It was perfect tasting
Awesome! I’m so glad everyone enjoy it!
Hi Lindsay, I can’t find the hershey’s special dark cocoa here. There’s a store here though that sells black cocoa 10/12% and ruddy red cocoa. Both are alkalized. Which one would you recommend?
I might just go with a natural cocoa. The Hershey’s Special Dark is a blend of natural and dutch cocoa. I’ve also just used natural cocoa and it’s great.
Hi Lindsay! I want to make this cake for a birthday party happening Saturday night, but I am busy most of Friday and Saturday. If I wanted to make the cake on Thursday, do you recommend making and frosting it, and then refrigerating it? Or should I make it and then frost it on Saturday morning? Just trying to find the best way to fit this yummy looking cake into my busy schedule!
If you could hold off till Friday, that’d be best. If not, I’d try making the whole thing and refrigerating it, then bring back to room temperature to serve.
Can you double this recipe?
Lindsay,
U meant by ‘mix well” , using spatula, whisk or mixer?
Thanks ????
This cake was absolutely incredible! I always bake my own birthday cake, and I could not have chosen a better cake to ring in my 28th year of life. Everyone else loved it, too! So much fun to decorate. So much fun to devour!
So glad you enjoyed it! Happy birthday!
This cake is just ???????? looks so scrumptious!!
I was just wondering what type of flour you used?
Also, did you use caster sugar in the cake? And for the icing, salted or unsalted butter?
Sorry so many questions! I’m English, American recipes confuse me a little.
Thank you!
I use all purpose flour and regular granulated sugar. For the frosting, I use salted. But if you were to use all butter for the frosting (as opposed to half butter/half shortening) you might want to either use half salted and half unsalted, or just use all unsalted and add your own salt. I hope that helps!
I am wanting to make this for my daughter’s birthday next week. Looks delish! I just wanted to verify that the flour is an all purpose flour and not a self rising flour? I don’t see any baking powder in the ingredients and want to be sure. Thank you! Can’t wait to try.
Yes, all purpose flour. I hope you enjoy it!
Your oreo cake says flour but is it plain flour or self raising flour. Also when it says sugar for the cake is that caster sugar
I use all purpose flour and granulated sugar.
Hey! I made these today and omg it is soooo damn good! The chocolate cake is on point ???? I have made the boston cream pie cupcakes and it was a big hit too! I love your recipes ☺️
I’m always on the lookout for new cake recipes. I made the Oreo cake as a test for an upcoming birthday. Here are my thoughts:
The cake was wonderful. It is very moist and lots of dark chocolate flavor.
However, I don’t care too much for the icing. It is way too sweet and it overpowers the flavor of the cake. Icing should complement the cake, not overpower it. I also don’t care for the gritty texture caused by the Oreo crumbs. But then again, I tried the cake very shortly after finishing it. It may be better after the Oreo crumbs have had a chance to soften.
Overall, I thought that the recipe is a good one. i’ll try it again but reduce the amount of powdered sugar by about 1/3.
Thanks
Hello, I’m going to use 8 inch cake pans (since I have three of them). Would you recommend a different cooking length?
Yes, I just can’t remember off the top of my head what it’d be. I’d try setting it for 32-35 minutes and then go up from there.
Hi Lindsay
wonderful to chance upon your blog and its beautiful all along the way. I have just scanned some recipes and find your pictures too stunning and drool worthy ! cant wait to try out the Chocolate oreo cake over the weekend 🙂 pray do tell me who clicks the pics and what app do you use to correct them and beautify them…thanks
I’m glad you’re enjoying the site! I take the photos and they are currently edited in Lightroom. Back when I shared these photos though, I used Photoshop.
Hello Lindsey ! I tried your recipe before and it was amazing!
How would I bake this if I wanted 3 layers in a 10 inch pan or two layers? . Would it be okay if I doubled the recipe?
I’m glad you enjoyed it! Doubling the recipe might be too much. You could try 1 1/2 recipes worth. I’m not exactly sure of the baking time if you do that though.
Hi Lindsay,
I made this cake and it was absolutely amazing….thanx for such a great recipe….
Is there any way i can make it an eggless ?
Thanks for such a nice recipe for chocolate oreo cake. It’s really nice and great in taste. Really amazing
Looks so good. thank you for sharing how you made this.
Hi there I’m from new zealand do I follow the cups or the mls. Here a cup is 250mls
Thank you
Thank you for sharing this wonderful recipe! This cake was one of the best cakes I have EVER made. I highly recommend this recipe for all levels of bakers, not hard at all. The buttercream went in super smooth and my kids hardly believed me when I told them I made it!!! Again, thank you! I cannot wait to try different flavors in the buttercream!!
Hello I’m Mexican and I don’t know what shortening is. Can you help me? Or what can I use instead of?
It’s a butter replacement. You can use additional butter instead.
I made this tonight and while we all loved the cake part the icing was way to sweet for us. Even my boys who love their sweets complained. But the cake OMG the cake! I did use coffee instead of water. It was so moist but so light. I will never use another chocolate cake recipe again for a layer cake.
I made this for my husband’s bday since cookies and cream is his favorite. It was delicious and everyone loved it. He usually prefers ice cream cake and was pleasantly surprised with this one. In the future though, I will make sure to grind the Oreos better because I kept getting oreo chunks stuck in my piping bag and it ruined the decoration part of the cake. That was overlooked because the flavor was so delicious!
Awesome! So glad he enjoyed it! For future occasions, I also have an Oreo Ice Cream Cake, if you wanted to try that. 🙂
Hi, Lindsay,
This Oreo cake is amazing! Can this recipe be used for cupcakes, too?
Thank you in advance. God bless☺☺☺
Yes, it can. You can find the directions for the chocolate cupcakes here and then use the same frosting.
Hi, Lindsay,
This Oreo cake is amazing! Can it be used to make cupcakes, too?
Thank you in advance. God Bless☺☺☺
This cake looks great! I plan to make it for my mom’s birthday. If I wanted to might the icing a bit lighter, could I add less sugar and more liquid? I understand it will make less frosting, I just wanted to know how it will affect the texture.
Yes, you can. More liquid will thin out the frosting, which is fine depending on how you want to frost the cake. You can also check out this post on frosting consistency. 🙂
Hi Lindsay! This cake looks delicious! I’m just getting into cake decorating… what tip did you use to pipe the swirls on top of the cake? Thank you!
I use Ateco tip 844 for those swirls. 🙂
How do you keep your cake edges from burning? I find that my cakes tend to bake quickly on the outside and slowly on the inside and I have tried many techniques to keep this from happening but I haven’t found the perfect one yet.
Generally cakes do bake more quickly on the edges because of the contact with the hot pan. They shouldn’t burn though unless over baked. One option to try to help with it though is to use bake-even strips.
Thanks for the fabulous recipe and clear instructions. Your tutorials on how to ice a cake were very helpful. I live in Ontario, Canada and, as far as I can tell, we do not have smooth paper towels available. I used a square piece of parchment paper to smooth the icing and it worked really well. Looking forward to trying out some of your other recipes!
So glad it was helpful!
So far this week i made this twice! It is so good! It is moist and fluffy! The icing is a little to sweet for my taste though.
I’m glad you enjoyed it!
Hi. The cake looks amazing and I want to make it for my son’s birthday. Can I bake one cake and cut into 3? I don’t have 3 cake pans. Or should I bake each layer separately? Thank you in advance
I’d recommend using at least 2 cake pans (or baking 2 layers separately). It won’t bake correctly all in one pan. I hope you enjoy it!
Thank you. I am baking 3 layers separately. My layers are thinner as my pan is a little bigger than 9″ but I am sure the cake will be delicious no matter the size of the layers 🙂
Hello from Denmark ????????
Can’t wait to try this recipe for my mom’s birthday this weekend! One small question though: do you use the hole oreo ore do you twist the “bisquets” from the white creamy middle and only use those? ????
Thanks a lot for some great recipes!
I use the whole Oreo.
Hi! I’ve made your recipe. From the web, I chosen your https://www.cook-zone.com/recipe/torta-oreo/
Divine *.*
Glad you enjoyed it!
My daughter wants to make this for her brother’s 16th birthday. She doesn’t like dark chocolate. If we use regular cocoa, do we reduce the sugar?
No need to reduce the sugar, just swap out the cocoa.
I made this in the Wilton rectangular layer cake pans and it was just slightly too much mixture, no spillage but big domes 🙂
I made a half quantity of frosting and it was more than enough! It looked fab! But for me the frosting needed more oreos, it probably wouldn’t look as pretty but I think it would taste better.
Amazing cake! What tip did you use for the swirls on top?
It’s the Ateco 844 icing tip.
Hi, if I don’t come back to say a very big thank you then, I’ll be an ungrateful person. This is the best chocolate cake I’ve ever made. God! So moist n melt in the mouth, though I change the type of cocoa powder since the recommended is very expensive in my area n also reduce the quantity of the cocoa powder. . Thank you very much ma’am.
But sometimes the cake comes out very dense please why is that. Much love
Esang Esther.
I’m so glad you enjoy it! I wouldn’t be able to say why you get a different result sometimes. Do you do something differently when that happens?
Hi Lindsay
I’ll be baking this cake soon for a friend’s birthday
I do have a couple of questions
Is the temperature mentioned ( 300 ) in Celsius or Fahrenheit ?
Also , I have never really used shortening in my frostings before so I m a bit skeptical , if I use all butter , would that alter the taste ?
I don’t want the frosting to over power the cake , I just want them to mix along nd complement each other
Any tips for reducing the sugar ( by how much )
Your help will be appreciated
Thanks
The temperature is Fahrenheit. You can certainly use all butter for the frosting. You might find this post on frosting consistency helpful as far as reducing the sugar.
Hi Lindsay,
Loving your blog and the insane amount of recipes you have!!!
With respect to to this recipe, can I make the buttermilk at home?
Love,
Manali
Thanks Manali! That should be fine.
Hi Lindsay,
Can i make the buttermilk at home?
Sure!
This is the most wonderful cake and my daughters birthday request. Can this be made ahead and frozen? Curious if I should just make and freeze the cake layers, defrost and ice or if I could assemble the whole thing and freeze? Appreciate your thoughts.
I wouldn’t usually suggest freezing an entire assembled cake. You can bake and freeze the cake layers though, if you like. So glad to hear you enjoyed it!
I recently ran across your recipe and decided to give it a try, and boy was I not disappointed. The cake itself is simply amazing, so moist and rich. The only thing I did differently was the frosting. I cut back on the powder sugar. My son and daughter said they could eat the cake just by itself. I usually use the box mix but this cake is so simple to make I will never use box mix again. Thank you so much for sharing it with us. Do you by chance have a pound cake recipe, if you do I would love to give it a try?
Wonderful! So glad to hear that! I have this Strawberry Pound Cake (you could leave the strawberries out. 🙂 )
If I want I make cupcakes how long should I bake them?
(I’ve made the cake before and it seriously is the best chocolate cake I have ever ate)
You can find those chocolate cupcakes here. 🙂
Hi Lindsay, The print button on this Oreo Cake is disabled. It will not allow me to print the recipe. I have tried for the last two days. All of your other recipes allow for me to print. Thank you 🙂
We’ve been switching over the recipes cards lately, so some where disabled in the process. It should be working now. If not, try using this.
Can you put ganache on top of the cake?
Sure!
I made this cake for my daughter’s birthday. It was really good. I have to say, the cake itself is likely going to be my go to chocolate cake. It cooked perfectly. It was super moist, light, tasted great. It was just the perfect chocolate cake.
★★★★★
I’m so glad you enjoyed it! The chocolate layers are definitely my favorite! 🙂
Lindsay, how would I go about making this for a two layer cake?
You’d just want to add some time to the baking time. Maybe 32-35 minutes?
Is there a way to scale down the recipe so that it is a simple two layer cake instead of three layers crammed into two? My son is going to be thrilled no matter what 🙂
You could try to cut the recipe by 1/3, but it also works very well as is with two layers.
Hi
Do you think this will work if I just bake it as one big cake?
Also what kind of sugar do I use for the cake…raw, white….pls help party is on Wednesday
Many thanks
Nandy
What size cake would you be making? A 9×13 would be fine. The sugar in the cake is granulated sugar. In the frosting it’s powdered sugar.
This looks amazing! I was planning on making it this weekend, but was a little confused by part of the instructions. Personally, how do you go about getting the Oreo crumbs? Do you just toss the cookies in a food processor whole? Or do you scrape off the filling first? Maybe that’s a dumb question, but based on your pictures it doesn’t look like the crumbs on the cake have any filling. Thanks! I’m excited to give this a try
★★★★★
I leave the Oreo filling in. You can use a food processor.
Can i add finely crushed oreos in the batter?
It’s a very thin batter, so they’d sink to the bottom of cake layers.
Thanks…. I want to use whipped cream. How many cups of whipped cream do you think I’ll need to have such thick layers of frosting…. Thank you once again
I want to make this in two 12” pans for a birthday. Should I make the recipe plus a half recipe?
I haven’t made it in a 12 inch pan, so you’d probably want to experiment with it. You might even need to double it depending on how tall you want your layers.
Three years ago my brother asked for an Oreo cake for his birthday. I’d not done much baking up until then, but this cake was a game changer. Both the cake and the buttercream icing have become my go-to recipes, and I’m now asked to make this three or four times a year for friends’ birthdays. So simple and so delicious! Thank you!!
★★★★★
That’s awesome! I’m so glad you enjoyed the cake!
Hi, I just saw your oreos cake recipe. I am very confused about shortening what is shortening? And you used too much powder sugar for icing is this Ok? Is this too much sweet or is this enough for this cake? Thanks6
Shortening is a butter replacement that I often use. As for the amount of powdered sugar, you can reduce it if you like, to read more about my frostings and how I make them, check out this post. Thanks!
How much batter goes In each pan trying to measure it out.
I would recommend pouring equal amounts into the 3 cake pans.
Hi! I’m planning on making this for Thanksgiving! Just wanted to know if there were a preference in using the darker non-stick cake pans vs lighter cake pans?
I have lighter pans and like them. Dark pans would be fine, but it might bake a little more quickly. 🙂
I made the icing portion and it was delicious!!! It wasn’t too heavy, and tasted amazing.
★★★★★
I’m so glad you enjoyed!
I Love this recipe, I’ve made this Cakes so many times since I got it!!! Thanks so much for sharing…..
★★★★★
I’m so glad to hear you love it! Thanks Lavona!
Delicious! My daughter loves Oreos, so I made it for her birthday.
★★★★★
I’m so glad you enjoyed!
Hi, what size/type of piping nozzle did you use for the rosettes on top of the cake please?
I use Ateco tip 844 for those swirls, which is similar to the Wilton 1M.
Hi, this recipe looks amazing. Excited to make it for my daughter’s birthday in a couple of weeks.
I just have one question; how deep were the 8 inch pans you used for this recipe?
Thanks!
I used 8×2 inch pans. I hope you enjoy it!
Loved this recipe. I used a good processor to make the Oreo crumbs. Turned out great!
★★★★★
Wonderful! I’m so glad you enjoyed! 🙂
How would I make adjustments using 6 inch pans?
6inch pans should be fine, but I haven’t done it myself, so I don’t know what the adjustments for time would be and how much batter you’d need, I’m sorry.
Would I still want to use simple syrup on this cake?
This recipe does not call for simple syrup.
Hi, oh wow this cake looks unbelievably delicious. Can I just ask, why have you chosen special dark cocoa for this recipe? Does it taste better than natural cocoa?
We do not get Hershey’s special dark cocoa in Australia. Can I use 50% natural cocoa and 50% Dutch processed cocoa as a substitute.
Thanks!
You could really use either. I’ve used both the special version and the regular cocoa. I originally used the dark version because the color mirrored the dark color of the Oreos. 🙂 I haven’t used half and half like that, so I’m not totally sure. Definitely all natural cocoa would work just fine.
Sorry to say that I just made this cake and had to throw the sponge away. They were made as per the recipe and came out of the oven looking great. But on cooling they shrank away from the side of the tin and lost their rise. I continued to turn them out, but they were overly sticky and claggy. I am an experienced baker and never seem to get on with American recipes. I think the translation from cups to grams and fahrenheit to celsius never really works.
I’m sorry you had trouble with it. I always measure with grams, so I know those measurements are correct. Perhaps the baking soda needs to be replaced? Or possibly more was added on accident? That actually sounds like something that happens when there’s too much leavener (baking soda).
Hi! Can I just check if your recipe is 300 degrees fahrenheit? I’m in the UK and we use celsius and 150 degrees celsius seems quite low…
Recipe looks amazing, I’m making it now!
Thanks!
Yes, it’s fahrenheit. 🙂 It’s a lower temperature than normal, but it’s correct.
What happened to your recipe? When I click the link on Pinterest it tells me page not found. Wanted to make this cake again this weekend,
I’m so sorry for the trouble! There was an issue today that affected thousands of sites – mine included. It looks like it’s been resolved, so you should be able to access it here now. Sorry about that!
QUICK QUESTION. FOR THE OREO CRUMBS THAT YOU ADD…DO YOU LEAVE IN THE WHITE PART OF THE OREO?
Yes, you do.
I saved this recipe on my pinterest & I purchased all of the ingredients today… only to get home & Pinterest tell me it’s been removed & now I can’t find it on google. Could someone send me this recipe & instructions please.
I’m so sorry for the trouble! There was an issue today that affected thousands of sites – mine included. It looks like it’s been resolved, so you should be able to access it here now. Sorry about that!
Hi Lindsay, Thank you for sharing this recipe. I would like to know if we can use this recipe for cupcakes.
★★★★★
Yes, you can. You can actually find that here.
Where did the recipe go?! I was going to make this for my daughter’s birthday this weekend?
I’m so sorry for the trouble! There was an issue today that affected thousands of sites – mine included. It looks like it’s been resolved, so you should be able to access it here now. Sorry about that!
We got on this morning and the recipe was there and now it isn’t showing up,
I’m so sorry for the trouble! There was an issue today that affected thousands of sites – mine included. It looks like it’s been resolved, so you should be able to access it here now. Sorry about that!
Would you reccomend cutting this recipe in half for 2 6” cake pans? I just need to serve 4 people…
I haven’t made any 6 inch cakes, so I’m not sure. I’m sorry!
I was wondering if you ever made this as a 9 x 13 cake?
I have made the chocolate cake as a 9×13 and it works great. You could cut the frosting down though – maybe by half.
This cake is SO good! The only change I made was subbing the boiling water with 1 cup fresh brewed coffee. It really brings out the chocolate flavor! This cake is SO moist & got rave reviews when I made it. Thanks for this awesome recipe!:)
★★★★★
Awesome! So glad it was hit!
We made this over the weekend and everyone who ate it loved it. I have been asked for the recipe from everyone. The only thing I will say is the icing level was way to much for me. But, no one else was complaining. Personal tastes, LOL.
I would use the cake portion of the recipe anytime I wanted chocolate cake, it alone was fabulous. My wife and I have already been considering options for other cakes using the chocolate cake recipe.
Again, amazing.
★★★★★
So glad it was a hit!
Is this recipe okay to use on a tiered cake or is it too moist?
I have made it but havent tried using it for tiered cakes yet.
BTW the cake is amazing and always a hit!! favorite chocoalte cake so far! 🙂
I really don’t make tiered cakes, so I’m probably not the best person to ask. I would imagine though that a well doweled cake would be fine.
Is it ok to just use a prepackaged cake mix? Also, do you recommend a certain type of shortening? I’ve never used any before.
You could use prepackaged mix, but I really recommend trying this cake. It’s SOOOO good! And just as easy as a cake mix. As for shortening, I use crisco brand. You could also replace it with additional butter, if you prefer.