This Chocolate Oreo Cake doesn’t hold back. Three layers of moist chocolate cake are stacked high and topped with a creamy Oreo buttercream made with crushed cookies. There are chopped Oreos between the layers, more folded into the frosting, and a chocolate ganache on the top. If you love Oreos, this is your cake.
I clearly have a thing for Oreo desserts, and this cake might be my favorite way to indulge. Oreo flavor is layered into every part of this cake. Three layers of tender chocolate cake are stacked high with thick swirls of Oreo-packed buttercream, plus an extra layer of chopped Oreos tucked between each tier. The outside is finished with more Oreo frosting, a smooth chocolate ganache, and piped swirls topped with whole cookies. It’s full of Oreo flavor from the first slice to the last crumb.
Why This Chocolate Oreo Cake Is Worth Making
Chocolate cake plus Oreos? What’s not to love!? Here are some of my favorite things about this delicious dessert.
- There is no such thing as “too many Oreos” here. This cake uses an entire package of Oreos, and they’re not hiding in the background. They’re in the buttercream. They’re between the layers. They’re on top. You won’t take a bite and wonder where the Oreo flavor is.
- The chocolate cake is incredibly moist. These layers bake up soft and rich with a tender crumb that stays that way for days. You can stack them high, load them with frosting, and still get clean, plush slices that don’t dry out or fall apart.
- Easy to make! No complicated techniques. No careful folding. No specialty steps. The batter comes together in one bowl, the buttercream starts with a simple base, and the ganache is just heat-and-pour. The payoff looks impressive, but the process isn’t fussy.
What You’ll Need
Here is a list of ingredients you will need to make this decadent, Oreo-filled chocolate layer cake. Don’t forget to scroll to the recipe card below for exact measurements.
Chocolate cake
- All-purpose flour – Feel free to use your favorite 1:1 gluten-free substitute instead.
- Sugar
- Natural unsweetened cocoa powder – You can use dutch processed cocoa powder for a more bitter chocolate flavor.
- Baking soda – For the optimal rise and cake texture.
- Salt – For flavor. Don’t leave it out.
- Large eggs – It is best if the eggs are at room temperature. They will incorporate into the batter more easily, helping to prevent over-mixing.
- Milk – For more moisture and fat.
- Vegetable oil – For a super moist cake.
- Vanilla extract – For a little extra flavor.
- Boiling water – The hot water will help the flavors in the cocoa powder “bloom”, yielding a more powerful chocolate flavor.
Oreo Buttercream
- Butter – The butter should be at room temperature.
- Powdered sugar – For volume and consistency.
- Oreo crumbs – To flavor the buttercream. I like to put my Oreos in a food processor and grind into crumbs.
- Vanilla extract – Also for flavor.
- Heavy cream – To give the frosting creaminess and the best consistency.
- Oreos
Chocolate Ganache and Toppings
- Semi-sweet chocolate chips
- Heavy whipping cream
- Oreos
How to Make This Chocolate Oreo Cake
Cake. Buttercream. Ganache. Just three simple components and you’ll be ready to assemble one of the best layer cakes on the planet. Here’s how to do it. Make sure to scroll to the recipe card below for more detailed instructions.
Chocolate cake
- Prep. Preheat the oven to 300 degrees F, line the bottom of three 8-inch cake pans with parchment paper circles, and grease the sides.
- Make the cake batter. Whisk together the dry ingredients. Add eggs, milk, and vegetable oil and mix to combine. Add vanilla to the boiling water and mix into the batter.
- Bake. Divide batter between the three cake pans and bake for 30-33 minutes. Allow the cakes to cool for 5-10 minutes before turning them out onto a cooling rack to cool completely.
Oreo buttercream
- Beat the butter until smooth.
- Mix in half of the powdered sugar, followed by the vanilla and Oreo crumbs. Mix in the rest of the powdered sugar. Slowly mix in the heavy cream until you get a smooth consistency.
- Set aside 3 1/2 cups of the buttercream and add chopped Oreos to the rest.
To assemble
- Level the cakes. Use a serrated knife to remove the cake domes.
- Stack and fill. Place first layer of cake on cake plate and spread half of the icing with chopped Oreos on top in an even layer. Repeat with the second cake and the second half of the icing with Oreos. Top with the last cake layer.
- Frost the outside of the cake with the remaining frosting.
- Make the chocolate ganache. Heat the heavy whipping cream until it begins to boil. Pour it over the chocolate chips. Allow it to sit for 2-3 minutes and whisk until smooth.
- Finish the cake. Drizzle the chocolate ganache around the edge of the cake and spread the remainder over the top. Allow the ganache to firm up before piping the remainder of the frosting around the top edge of the cake. Add Oreos between swirls.
Can I Make This Cake in Advance?
Yes! You can prepare all of the elements for this cake (aside from the ganache) in advance. Bake the cakes, allow them to cool, and store them in an air-tight container or cake carrier (or wrap them in clear wrap) until you are ready to assemble the cake. You can also make the buttercream a day or two in advance so long as you store it in an airtight container in the refrigerator.
When you are ready to enjoy, bring your buttercream to room temperature (it’ll be very hard straight out of the fridge). Then all you have to do is stack, fill, frost, and decorate the cake.
Can I Use Different Pan Sizes?
Yes! The recipe below uses three 8-inch pans to make the cake layers, but you could also use:
- Two 9-inch pans – Bake time would be 40-45 minutes
- One 9×13 pan – Bake time is 40-45 minutes
Tips for Success
Layer cakes can feel intimidating, I get it. Rest assured, though. This chocolate Oreo cake will turn out perfectly if you follow a few simple tips and tricks.
- Measure carefully. Especially the flour. If you don’t have a food scale, I recommend spooning the flour into the measuring cup and leveling it.
- Room temperature ingredients. The eggs in the cake batter as well as the butter in the buttercream should be at room temperature before beginning. The eggs will incorporate into the batter more easily, preventing you from over-mixing. Starting with room-temperature butter will set you up for a smooth, creamy buttercream as opposed to a lumpy one.
- Don’t over-mix the batter. Over-mixing the batter will cause the glutens in the flour to overdevelop giving you a tough, overly dense cake.
- Frost with ease. Check out my tutorial for how to frost a smooth cake while the cake is cooling.
- Study up on how to make the perfect chocolate ganache.
Serving Suggestions
This chocolate layer cake is magnificent on its own but that doesn’t mean you can’t doll it up with a topping or two or wash it down with a delicious beverage. Here are some of my favorite ways to serve it.
- Ice cream. Serve this Oreo cake with a scoop of vanilla ice cream. Feeling adventurous? Whip up a batch of my Oatmeal Chocolate Chip Cookie Ice Cream or this Birthday Cake Ice Cream.
- Whipped cream. Pick up a tub of Cool Whip or hop in the kitchen and make Homemade Whipped Cream Recipe. You could even try my Baileys Chocolate Whipped Cream. Yum.
- Sauce. Drizzle this Easy Caramel Sauce or my Easy Homemade Hot Fudge Sauce over a slice of this chocolate cake with oreo buttercream.
How to Store Extra Cake
If you find yourself with leftovers, store this cake in an airtight cake carrier in the refrigerator for up to 4 days. No cake carrier? No problem. Wrap the cake in a double layer of saran wrap and store it in the refrigerator. Use toothpicks to prop the plastic away from the cake decorations. Already sliced it? Arrange the slices in a single layer in an airtight container and store them in the refrigerator.
If you want to freeze the cake, do so before assembling it. Wrap the cooled cake layers in clear wrap and aluminum foil and store them in the freezer for up to 3 months. When you are ready to enjoy, allow the layers to thaw in the refrigerator before stacking, frosting, and decorating.
Watch How To Make Oreo Cake
Chocolate Oreo Cake
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Ingredients
Chocolate Cake
- 2 cups (260g) all-purpose flour (measured properly)
- 2 cups (414g) sugar
- ¾ cup (85g) natural unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup (240ml) milk
- 1 cup (240ml) vegetable oil
- 1 ½ teaspoons vanilla extract
- 1 cup (240ml) boiling water
Oreo Buttercream and Chopped Oreo Filling
- 3 cups (672g) unsalted butter, room temperature
- 8-9 cups (920g-1035g) powdered sugar
- 3 cups (414g) Oreo crumbs (about 33 Oreos)
- 1 teaspoon vanilla extract
- 6-7 tablespoons (90ml-105ml) heavy whipping cream
- pinch of salt
- 12 Oreos (chopped)
Chocolate Ganache
- 6 ounces (1 cup | 169g) semi-sweet chocolate chips
- ½ cup (120ml) heavy whipping cream
- Oreos (optional)
Instructions
- Make the cakes. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.
- Add all dry ingredients to a large bowl and whisk together.
- Add eggs, milk and vegetable oil to the dry ingredients and mix well.
- Add vanilla to boiling water and add to mixture. Mix well.
- Divide batter between three cakes pans and bake at 300 degrees for about 30-33 minutes, or until a toothpick comes out with a few crumbs.
- Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
- Make icing while cakes cool. Beat together butter until smooth.
- Slowly add 4 cups of powdered sugar and mix until smooth.
- Add vanilla, Oreo crumbs and salt and mix until smooth.
- Add another 4-5 cups of powdered sugar and mix until smooth. Add heavy cream, as needed, until you get a smooth consistency.
- To make the filling for inside the cake, measure out about 3 1/2 cups of Oreo buttercream and add chopped Oreos. Set chopped Oreo filling aside. Set remaining Oreo buttercream aside as well.
- Assemble the cake. Once cakes are cool, remove cake domes from top with a large serrated knife.
- Place first layer of cake on cake plate. Spread 1/2 of the chopped Oreo filling on top in an even layer.
- Add second layer of cake and add the rest of the chopped Oreo filling on top in an even layer.
- Add final layer of cake on top and frost the outside of the cake with the Oreo buttercream frosting. Feel free to use my tutorial for how to frost a smooth cake.
- To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).
- Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
- Drizzle the chocolate ganache around the edge of the cake, then pour the remainder of the ganache on top of the cake and spread evenly. I like to use a squeeze bottle for drizzling around the edges.
- Allow the ganache to firm up a bit, then pipe the remainder of the frosting around the top edge of the cake (see my tips on making a chocolate drip cake) and add an Oreo between each swirl. I used Ateco tip 844.
- Sprinkle a few Oreo crumbs onto to the cake, if desired, then serve. Cake is best when well covered for 3-4 days.
Notes
- Buttercream – Feel free to reduce the overall amount of buttercream if you plan on decorating your cake differently. I use a fair amount based on my method of how to decorate a smooth cake (linked in the recipe instructions above).
- Oreos -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.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Enjoy!
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!
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!
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.
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
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.
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.
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.
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.
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! 🙂
Can you put ganache on top of the cake?
Sure!
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.
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. 🙂
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. 🙂 )
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!
Hi Lindsay,
Can i make the buttermilk at home?
Sure!
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.