Chocolate Oreo Cake

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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.

Chocolate Oreo Cake

Chocolate Oreo Cake

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.

Chocolate Oreo CakeChocolate Oreo Cake

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. 🙂

Chocolate Oreo CakeChocolate Oreo Cake

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 CakeChocolate Oreo Cake

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side view of Chocolate Oreo Cake

Chocolate Oreo Cake

  • Author: Lindsay
  • Prep Time: 30 minutes
  • Cook Time: 28 minutes
  • Total Time: 58 minutes
  • Yield: 14-16 Slices 1x
  • Category: Cake
  • Method: Oven
  • Cuisine: American


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.




  • 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 extract
  • 1 cup (240ml) boiling water


  • 1 1/2 cups (336g) butter
  • 1 1/2 cups (284g) shortening
  • 89 cups (920g-1035g) powdered sugar
  • 3 cups (414g) Oreo crumbs (about 33 Oreos)
  • 1 tsp vanilla extract
  • 67 tbsp (90ml-105ml) water


  • 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.


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 (see my tips on making chocolate ganache).
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 (see my tips on making a chocolate drip 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


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Recipe rating

  1. Susie

    I can’t seem to find the Oreo cupcake recipe. I’ve made this Oreo cake four times now. It’s alway a hit. I would like to make cupcake . Could you please send me Oreo cupcake recipe. Thank you.

  2. Matt

    For the frosting, does the Oreo crumb include the cream filling or is it just the chocolate sandwich part of the cookie?

  3. Brittney

    I’ve made this cake before and it was amazing! I’ve decided to try oreo cupcakes using this recipe. Would you give me any advice please? Baking degrees, time, and yeild…..

  4. Lesa

    I absolutely love your cakes. I have not made this one yet, but I will be making it in May for a birthday! Thanks for the recipe.

  5. Bonnie

    My grandson wanted an Oreo Cake for his birthday. I made this and it was a hit. I only had two pans, so I also made cupcakes. Best chocolate cake!

    Today I am using the recipe for more cupcakes.

  6. Alaina

    hi! i was wondering what the 1 1/2 cups of shortening was
    for the frosting.. is it vegetable shortening like crisco or??. help.

    1. Lindsay

      It’s vegetable shortening. I use Crisco brand. But you can also replace it with additional butter, if you prefer.

  7. Simran Athwal

    Hi Lindsay.I love all your recipes.I made this cake with a Swiss meringue buttercream and it was yumm.I do not have 3 9inch pans.Can I bake 2 and then bake the third later on.Bye the way I halved the recipe and baked in 2 6inch pans.It came out perfect in32 mts.

  8. Lesa

    I love you recipe! I want to make this Oreo cake this week when I crush up the cookies do I leave the cream in or take the cream out from in between the cookies?

  9. Christine

    Your recipe states flour but is it plain flour or self raising that you need? (I am from the UK)

  10. Petra

    I would love to make this cake however, I am not sure about the type of flour that I should use. Secondly, what is shortening?. I am based in England so hence the ???

  11. Linda

    This cake was so delicious and moist. No more box cake mix foe me. This will be my go to cake recipe..and it makes more than a box so win win extra cake.. and my cake is beautiful I don’t know how to post pic

  12. Jennifer

    Thanks Lindsay, I took a guess and just cut all the suggested measurements in 1/2 in your originally posted oreo frosting recipe that I love so much and then fiddled with it a smidge and added a bit of lemon juice and got it to the desired consistency and tartness of my liking and really think it is gonna work out great! Thank you so much, great with so many different flavored oreos…have a bit left over to utilize for other yummy ideas too!

  13. Jennifer

    I made your ganache and frosting and loved them both so much!! I am wanting to adapt the frosting to make a small batch of lemon oreo frosting to pipe on top of a lemon cheesecake and wondered how to adjust the quantity of ingredients to a smaller quantity any ideas on how to adjust the quantities of ingredients? Thanks so much!

    1. Lindsay

      Glad you enjoy them! The frosting recipe is basically my buttercream recipe but tripled and with the sugar reduced to account for the Oreos. Depending on how much frosting you want, you could reduce it down to the amount my buttercream recipe makes, so cut it by about 1/3. I hope that helps!

  14. Lena

    I’ve been wanting to make oreo cake for my birthday and this recipe seems so good, but I have a question (it’s my first cake ever)-If I’m going to use 10 inch pan do I make 2× ingredients?

  15. Stanley Johnson

    Thanks a lot!! I made this cake yesterday and it was Unbelievably good and exceptionally easy and tasty!

  16. Kristin

    I made this cake for my son’s 7th birthday and the whole family loved it! Thank you for this amazing recipe! 

    (I did reduce the sugar in the cake, and made less frosting and ganache than your recipe calls for, and as an Oreo addict with a major sweet tooth myself, I found it to be just right sweetness-wise.)

  17. Carly Smith

    What size cake pans did you use I want to make it into a three layer 10″ square cake and my square pan is 10″X10″X2″. I’m just trying to figure out how to adjust the recipe.Thank you!!

  18. Libby

    BEST CAKE I’VE HAD IN MY LIFE! Made this for a friend’s birthday and surprised her with it! She LOVED it. I was wondering if this can be made into cupcakes, if so what baking time and temp would it be? Thanks for the amazing recipe!

  19. recipeHindi123

    Nice recipe.. I planned this recipe on my daughter’s birthday.
    AND the whole family with guests loved it.. thanks for sharing this wonderful recipe.

  20. Tiffany Kelly

    My layers are quite thin.  I did three 8 inch pans and the edges are thin, taller in the middle.  Any suggestions?

    1. Lindsay

      Are you sure you used baking SODA and not baking POWDER? This happened to my sister in law recently and then she realized the mistake.

      1. Tiffany

        Absolutely used baking soda.  Very odd.  Relatively new box as well.  I’m trying the other chocolate cake recipe this morning, and I may need to try wrapping  wet paper towels around the pan.  Thank you for trying to help me problem solve.

  21. Kaniel

    Hi, I only have unsalted butter for the frosting, because it didn’t specify what type of butter when I read the ingredients, but after reading the comments you said you used salted. 

    Will the unsalted butter be ok to use ? 
    Thank you 💙

  22. Karishma

    Unfortunately this recipe didn’t turn out well for me. It was extremely liquid-y and the cakes are too sticky to the touch. However, when I halved the recipe the batter wasn’t too runny and the cakes are more firm and workable. I have no idea why the recipe needs to be soupy but I guess it might work for some.

  23. Cassandra

    I decided to try this cake out for fun and I was NOT disappointed! The best chocolate cake I’ve ever had it was SO moist! I did change the frosting a little..used cream cheese in place of shortening just because I don’t like classic buttercream flavor but this cake was awesome and we were NOT disappointed! 

  24. Hannah

    Tastes good but it’s really really liquidy. I followed all the steps. Was it supposed to be like that?

  25. seema sambi

    I had a go at making this cake but I had to cook it longer than stated and when i tried to take the cake out of the tin it just collapsed, the cakes were cooled down before i took them out of the tins. It tasted amazing though. What can I do differently for it not to collapse, i was rather optimistic about the quantity of wet ingredients being added.

  26. Samia

    This cake tastes amaaazzzing when I made it. However, how can I adjust the recipe if I am using a 9″ pan and want to make 2 tier cake instead?

    1. Lindsay

      So glad you enjoyed it! You can use 9 inch pans to make to layers, you just may need to adjust the baking time a bit.

  27. Kelli

    SO GOOD. This will be my go-to chocolate cake from now on. I think next time I may substitute hot coffee for the hot water and intensify the chocolate flavor even more. Thanks for the awesome recipe- it is an impressive looking and delicious cake.

  28. Danica

    Hey Lindsay!! This looks amazing and I want to go out and grab all the ingredients for it but I’m just wondering what you would recommend for lactose intolerant people? I have a feeling almond milk and buttermilk would not have the same outcome in a cake. Also what to do about whipping cream?

  29. Alexa

    Made this for my friend’s birthday and it turned out amazing! Followed everything to a tee and she loved it, thank you so much xx

  30. Kaela

    I made this cake as a cake and as cupcakes and they were both delicious! The runny batter did scare me at first. I have to say i had to up the temperature to about 340F as my cakes were in the oven for well over 35 mins at 300F and they were still runny. 

    Other than that this is the most delicious cake I have ever mad! Great recipe 🙂

  31. Shalz

    Hi I made Oreo cake today and it was super yumm ❤️❤️❤️ 
    I’ve been following your blog since 2015 when I first started baking and never baked any one else’s recipes. 
    You are so versatile with your choice of flavors and varieties. 
    I have a 📖 personal book dedicated to your recipes 😜

    I have a question regarding the use of cake strips and the effect it has on the cakes texture, thickness and how dense or fluffy the cake will turn out if we use cake strips for your recipes. 
    Will they have any other effect on the cake other than having a flat later top??? 

    P. S if you ever start giving baking classes 👆🏻 count me in 🙈 im such a novice baker (absolutely noooo basics cake baking knowledge)

    1. Lindsay

      I’m so glad you enjoyed it! And so fun to hear that you’ve been enjoying the blog and recipes – that’s awesome! Thank you for following along!

      I honestly don’t use cake strips, so it’s a little hard to answer that. I did get some recently to try them again after many years because someone else asked me about them too. I didn’t notice a difference other than being flatter on top with that particular cake, but I haven’t used them other than that once.

  32. Tessa

    Made this yesterday and it turned out AMAZING! I love the crunchy Oreo bits in the frosting. We ended up using about half of the recommended amount of sugar for the frosting because we thought it was plenty sweet. Taste as you go! Also, these cakes were a bit fragile and took careful planning to get out of the pan in one piece, so make sure you really grease those pans well and don’t skip the parchment paper! Well worth the effort though. This is my new favorite chocolate cake recipe! YUM!

  33. Janelle

    I made this cake one time and it is now the requested cake for all birthdays, holidays, and cake cravings 😋 I love that the frosting is so forgiving because of the texture with the cookie crumbs. It always comes out looking so smooth and professional. Amazing!

      1. Lindsay

        I wouldn’t recommend it. The cake will take forever to bake, bake unevenly and turn out very dense.

  34. Ama

    Hi I want to make this cake for my brothers birthday but my mum doesn’t want it to be too sugary so if I reduced the sugar to around 300g will that make the batter too small 

    1. Lindsay

      I haven’t tried it before with reduced sugar, so I can’t way what kind of difference that’ll make. I do know that sugar also adds moisture to cake though, so it could alter the final texture of the cake.

  35. Ama

    Hi i wanted to make this for my brother’s birthday. you used 3 8 inch baking tins . i only have 1 20cm cake tin which is ok cause its approx 8 inches but i wanted to ask cause i don’t have enough could i put them in one at a time or would it not work.

    1. Lindsay

      I wouldn’t put it all in one pan. It won’t bake evenly and it’ll turn out more dense than it’s meant to be.

  36. Julia

    I find this recipe amazing and I would like to try it so I have a few questions:
    1. Can you use one pan for baking the cake and after letting it cool, just slice it in 3 parts?
    2. What do you suggest to grease the sides of the pan with?
    3. Can you use separately the filling and the crumbs from Oreos while making the icing?
    Thank you!

    1. Lindsay

      I wouldn’t suggest one pan – the cake likely won’t bake evenly and will turn out more dense than it should. I grease my pans with bakers joy usually. And I’m not sure I understand #3, but you don’t need to separate the filling from the Oreos.

  37. Nicole Andreola

    Hello! Want to make this chocolate cake as a sheet cake for my sons birthday. Would a 9×13 work? Or should I go bigger? Really looking forward to making this! 

  38. Oksana

    Hi there, 
    I’m in the middle of making my batter but I can’t decide about the icing. Would this work with Oreo cream cheese icing instead?

  39. Katie O

    I made this cake today for my grandpa’s 80th birthday celebration and it was a HIT! Decadent, rich, perfection! Thanks for a great recipe!

  40. Nicole

    Made this cake last weekend and it was a hit! The batter was SO easy! I need to make a marbled cake and now I’m obsessed with this cake recipe – do you think I can just leave out the cocoa powder for the vanilla portion of the marble?

  41. Olivia

    This cake is a 10 out of 10 for me! I have made this cake many times and loved it, those that eat it loves it too! I also use this recipe ANY time I need a chocolate cake!! I really do not trust anyone else chocolate cake recipe!  LoL😀 Thanks so much!! I was going to use this recipe for cupcakes, but I see you have a chocolate cupcake recipe!

  42. Teagan

    I’ve tried so many chocolate cake recipes before and everyone is dry and dense.
    But this one is the BEST ONE i have probably ever made! Its moist and chocolatey!
    Also you could add 1/2 cup of coffee/expresso and other 1/2 water to enhanse chocolate flavor.
    Definitely recommend!!

      1. Teagan

        Sorry another question… to make oreo crumbs did u put in food processor or put them in a bag and use a rolling pin? Just because i found it hard to pipe rosettes on top of cake because big pieces of oreo got stuck in piping tip.

      2. Lindsay

        I used the food processor. That should help with piping, but even so, a frosting filled with something like cookie crumbs is going to be harder to pipe with a closed star tip. Little bits of things will just commonly get stuck.

  43. Katrina

    Hello i have a question,So im thinking of mking this cake today. Instead of me using 3 9x3inch cake layers i want to make 2 Cake layers and 1 baked Cheesecake layer. Will.the frosting recipe be enough for me to frost the cake??

    1. Lindsay

      That kind of depends on how much frosting you tend to use. I am a little heavy handed with mine, so I might need a little more. But some people would probably find it to be enough.

  44. Rioghna

    How much are the cakes meant to rise. When I made mine they didnt really rise at all. Not sure if this was a mistake i made or not?

    1. Lindsay

      They should definitely rise quite a bit considering how thin the batter is. It sounds like maybe the baking soda got left out?

  45. Kathy

    This recipe is divine! The frosting is tasteful and the cake is so light and fluffy. I made these into cupcakes (½ of this recipe yielded 12 cupcakes) and baked them at 300 degrees for 22 minutes. Other changes I made was using only half the listed amount of sugar + oil, and replaced coffee for boiling water. For the (full recipe) frosting, I used 2 sticks of butter (no shortening) and 2 cups + 2 heaping spoonfuls of powdered sugar. They still came out amazing with these changes and I’d definitely recommend!

  46. Christa Mobley

    I’m sorry that the FB page Bakers Lifestyle posted this recipe and your photos as their own! I complained!  

  47. Rhonda

    Beautiful Cake!!! Quick question: If I put the Oreo pieces between the layers, how long before they become soft or soggy? I’m trying to determine how far in advance I can make this and the cookie pieces still have a bit of crunch to them.

    1. Lindsay

      It’s going to be hard for me to say exactly how long it takes for them to get soft, but they will stay pretty crunchy for several hours at least. I typically make a cake like this the day before and then they have softened.

  48. Sumayya

    This cake was delicious.  Everyone loved it even my sister in law who is not a fan of chocolate. It’s easy to make. I made just the cake part as a trial before making the whole thing, my daughter and I finished it just on its own it was soo fudgy and yummy. Would highly highly recommended 🙂 oh and the frosting is to die for. 

  49. Kelsey Whobrey

    If I wanted to make the cake using 10 inch cake pans would I need to increase the quantity of ingredients?

  50. Danielle

    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. 

    1. Lindsay

      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.

  51. Liberty Turberville

    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! 🙂

    1. Lindsay

      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.

  52. James

    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.

  53. Amanda

    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!:)

    1. Lindsay

      I have made the chocolate cake as a 9×13 and it works great. You could cut the frosting down though – maybe by half.

    1. Lindsay

      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!

    1. Lindsay

      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!

  54. Amber

    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. 

    1. Lindsay

      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!

    2. Wisty

      Hi Lindsay, Thank you for sharing this recipe. I would like to know if we can use this recipe for cupcakes. 

  55. Hannah

    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!


      1. Lisa

        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, 

      2. Lindsay

        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!

  56. samantha lennon

    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.

    1. Lindsay

      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).

  57. Riya

    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. 


    1. Lindsay

      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.

    1. Lindsay

      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.

    1. Tina

      reading the comments has me confused- is this recipe for 8” pans or 9”? if it’s 8”, do you think 9” would still work with the ingredient volumes as listed? and do you know what the cooking time would be for 9”? thank you so much. can’t wait to try this beautiful cake with such rave reviews!

      1. Lindsay

        It’s for 8 inch pans but you can use 9 inch without a problem. You’ll just need to keep an eye on baking time. They’ll probably need a little bit longer in the oven.

  58. Lee

    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?


  59. Lavona Brockington

    I Love this recipe, I’ve made this Cakes so many times since I got it!!! Thanks so much for sharing…..

  60. Nancy C

    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?

  61. Madiha

    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

    1. Lindsay

      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!

  62. Kaitie Bennett

    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!! 

    1. Lindsay

      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.

  63. Manal

    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

  64. Joe

    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 

  65. Nandy

    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

    1. Lindsay

      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.

      1. Hannah

        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 🙂

  66. hllb

    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.

  67. AGGS

    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 🙂

    1. Lindsay

      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.

  68. Jennifer

    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) 

  69. Sharon Jones

    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?

  70. Candice Ray

    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.

    1. Lindsay

      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!

  71. Manali

    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?


  72. Kareina

    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

  73. Esther Esang

    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.

    1. Lindsay

      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?

  74. Julie G

    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.

  75. Kerrie B

    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?

  76. Rikke

    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!

  77. Izabela

    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

    1. Lindsay

      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!

      1. Izabela

        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 🙂

  78. Zoe

    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.

  79. Sylvia

    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!

  80. Sofia

    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. 

    1. Lindsay

      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.

  81. Brittany

    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!

  82. Allie

    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.

    1. Lindsay

      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. 🙂

  83. Nolwazi

    Hi, Lindsay,

    This Oreo cake is amazing! Can it be used to make cupcakes, too?

    Thank you in advance. God Bless☺☺☺

  84. Nolwazi

    Hi, Lindsay,

    This Oreo cake is amazing! Can this recipe be used for cupcakes, too?

    Thank you in advance. God bless☺☺☺

  85. Abby

    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!

  86. Sarah

    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.

  87. Lori

    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!!

  88. Nandz

    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 ?

  89. Sasha T

    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?

    1. Lindsay

      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.

  90. meenakshi jayaraman

    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

    1. Lindsay

      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.

  91. Samantha Reeves

    Hello, I’m going to use 8 inch cake pans (since I have three of them). Would you recommend a different cooking length?

    1. Lindsay

      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.

  92. David

    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.


  93. Daisy

    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 ☺️ 

  94. angela harrison

    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

  95. Melissa

    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.

  96. Rachel

    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!

    1. Lindsay

      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!

  97. Mary Hannah

    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!

  98. Rhiannon

    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!

    1. Lindsay

      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.

  99. Tessa

    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?

    1. Lindsay

      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.

  100. Sarah

    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! 🙂

    1. Sarah

      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

  101. Anna

    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.

    1. Lindsay

      I leave the filling in the oreos. I typically use a stand mixer, but the cake itself would be easy to mix either way.

  102. kim

    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.

  103. Leah Zaharoff

    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!

  104. Annette

    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?

  105. Hailey

    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! 

  106. Vida

    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

    1. Lindsay

      Oreos do have a certain flavor, but you could definitely use a different chocolate cookie to make the crumbs.

  107. Josiane

    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.

  108. Claire

    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?

    1. Lindsay

      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.

      1. Tass

        Hi Lindsay,
        To thanks for the great recipe. I made this and it is wonderful. Only little thing though, the cake itself has baking soda after taste to it. Is it possible to reduce amount of baking soda and replace it with baking powder instead? Thanks again for your recipe.

  109. Monica

    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)

  110. Denita Truscott

    From the picture it looks like Oreos are in all of the icing. Is that an option is that what you did. Thanks!

  111. Zoi

    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).

      1. Lindsay

        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.

  112. Tiarra

    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!

  113. Erin

    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.

  114. brandy prince

    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!!!!

  115. Angela

     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?

  116. Laura

    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?

  117. Chelsie

    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

  118. Kelly

    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?

  119. Brittany

    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

    1. Lindsay

      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.

      1. Nicole

        Hi Lindsay, what form of vanilla do you use for the cake mixture when you say to add vanilla to the boiling water?

  120. Jessica Dunn

    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.)

    1. Lindsay

      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.

  121. Nicole

    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!

  122. Ryan

    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.  

    1. Lindsay

      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.

    1. Kristina

      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????

  123. Lisa

    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!

    1. Lindsay

      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.

  124. Rachell Lancaster

    I made this cake for a birthday and it was a huge hit! The oero buttercream made it so rich and delicious!

  125. Cynthia

    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! 🙂

  126. 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.

  127. Heather

    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!!!

  128. Katharine

    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.

  129. Stephanie

    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…..

      1. Lindsay

        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.

  130. Liz

    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?

  131. Brittany

    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!

  132. Cherie

    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!

  133. Cheng

    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 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. 🙂

  134. Jo

    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.

    2. Liz

      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 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.

  135. Sara

    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.

    1. Tass

      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.

  136. Theresa

    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.

  137. lori flatness

    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.

      1. Shannon Bryan

        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!

  138. Kelsey

    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 🙂

  139. Kelsey

    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.

  140. Nancy

    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.

  141. Ashley

    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?


      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.

      1. Ashley

        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!

      1. lauren

        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.

  142. Ashley

    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.

  143. Teun

    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!!!

  144. Bekah

    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. 🙂



      That’s great! I’d love to know what changes you made for the gluten free version. 🙂

    2. Amrita

      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!

  145. Wajiha

    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.

  146. Ruth

    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!

  147. Sara Loper

    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?

  148. Eve

    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?



      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.

  149. Eve

    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!


        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!

      2. Nirali

        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.

      3. Lindsay

        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!

  150. Madeline I. Gibson

    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.

  151. Julie

    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!

  152. Jeanine

    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!

  153. Brittany

    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 🙂

  154. jasmin

    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.

    2. MJ

      Hi thanks for posting this recipe. Just wanted to ask if the 300 degrees F is in a conventional oven or fan forced. Many thanks

  155. Sigourney O'Neill

    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?

  156. Jess

    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!


      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.

  157. emmie

    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.

  158. Simone

    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.


      You’ll just want to bake them a little longer. Probably 5 minutes or so. Just keep an eye on it.

  159. Ayesha

    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.

  160. Dena

    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!

  161. Veronica Williams

    I want to make this for my birthday, or have someone make it. This cake is everything…..*drooling*

    1. Amanda

      Do you crush the whole oreo’s for the frosting including the cream? Or just use the cookie crumbs? Thanks! Making this for my sons birthday 🙂 

    2. Katy

      I made this cake a few months ago and it was the best cake I have ever made. I am currently trying it as cupcakes and they are not rising at all. Any suggestions? 


      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.

      1. Melissa

        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. ????