This Chocolate Oreo Cake is to die for. Three layers of moist chocolate cake are filled and frosted with chocolaty, Oreo-packed buttercream, plus more Oreos are layered between the cake layers. It’s an Oreo lover’s dream.
Rich & Decadent Chocolate Oreo Cake
I am such a big fan of desserts made with Oreos, as you can see with from all my dessert recipes made with Oreos. The flavor is just so good. This cake combines the wonderful Oreo cookie with cake and chocolate. The result is one delicious dessert that is nothing short of a dream come true.
Three layers of tender, moist chocolate cake are stacked on top of one another, filled with thick layers of fluffy, Oreo-filled buttercream. Between each cake layer there is also more chopped Oreos! There’s no shortage of Oreo flavor in this cake! It is then frosted with more Oreo buttercream, drizzled with a rich chocolate ganache, and decorated with buttercream swirls and whole Oreos. It’s practically irresistible.
And even better – it’s super easy to make! The chocolate cake itself is my classic chocolate cake recipe that is super moist and gets into the oven in about 10 minutes. The buttercream is also a classic vanilla buttercream that’s easy to make – you just have to grind up the Oreos to flavor it!
Why You’ll Love This Chocolate Cake with Oreo Buttercream
Chocolate cake plus Oreos? What’s not to love!? Here are some of my favorite things about this delicious dessert.
- Packed with Oreos. If you love Oreos as much as I do, this is the cake for you. The recipe uses an entire package of these delicious sandwich cookies. Between the frosting and the garnish, you will not miss an Oreo in a single bite.
- The cake is so moist. The layers of cake themselves are some of the moistest ever. Your search for the perfect chocolate cake is over. It’s amazing.
- No fancy mixing method. Some cakes require a lot of fancy whipping, fluffing, and folding. Not this one. Just mix everything together right in the bowl. It’s as simple as that.
What You’ll Need
Here is a list of ingredients you will need to make this decadent, Oreo-filled chocolate layer cake. Don’t forget to scroll to the recipe card below for exact measurements.
Chocolate cake
- All-purpose flour – Feel free to use your favorite 1:1 gluten-free substitute instead.
- Sugar
- Natural unsweetened cocoa powder – You can use dutch processed cocoa powder for a more bitter chocolate flavor.
- Baking soda – For the optimal rise and cake texture.
- Salt – For flavor. Don’t leave it out.
- Large eggs – It is best if the eggs are at room temperature. They will incorporate into the batter more easily, helping to prevent over-mixing.
- Milk – For more moisture and fat.
- Vegetable oil – For a super moist cake.
- Vanilla extract – For a little extra flavor.
- Boiling water – The hot water will help the flavors in the cocoa powder “bloom”, yielding a more powerful chocolate flavor.
Oreo Buttercream
- Butter – The butter should be at room temperature.
- Powdered sugar – For volume and consistency.
- Oreo crumbs – To flavor the buttercream. I like to put my Oreos in a food processor and grind into crumbs.
- Vanilla extract – Also for flavor.
- Heavy cream – To give the frosting creaminess and the best consistency.
- Oreos
Chocolate Ganache and Toppings
- Semi-sweet chocolate chips
- Heavy whipping cream
- Oreos
How to Make Chocolate Oreo Cake
Cake. Buttercream. Ganache. Just three simple components and you’ll be ready to assemble one of the best layer cakes on the planet. Here’s how to do it. Make sure to scroll to the recipe card below for more detailed instructions.
Chocolate cake
- Prep. Preheat the oven to 300 degrees F, line the bottom of three 8-inch cake pans with parchment paper circles, and grease the sides.
- Make the cake batter. Whisk together the dry ingredients. Add eggs, milk, and vegetable oil and mix to combine. Add vanilla to the boiling water and mix into the batter.
- Bake. Divide batter between the three cake pans and bake for 30-33 minutes. Allow the cakes to cool for 5-10 minutes before turning them out onto a cooling rack to cool completely.
Oreo buttercream
- Beat the butter until smooth.
- Mix in half of the powdered sugar followed by the vanilla and Oreo crumbs. Mix in the rest of the powdered sugar. Slowly mix in the heavy cream until you get a smooth consistency.
- Set aside 3 1/2 cups of the buttercream and add chopped Oreos to the rest.
To assemble
- Level the cakes. Use a serrated knife to remove the cake domes.
- Stack and fill. Place first layer of cake on cake plate and spread half of the icing with chopped Oreos on top in an even layer. Repeat with the second cake and the second half of the icing with Oreos. Top with the last cake layer.
- Frost the outside of the cake with the remaining frosting.
- Make the chocolate ganache. Heat the heavy whipping cream until it begins to boil. Pour it over the chocolate chips. Allow it to sit for 2-3 minutes and whisk until smooth.
- Finish the cake. Drizzle the chocolate ganache around the edge of the cake and spread the remainder over the top. Allow the ganache to firm up before piping the remainder of the frosting around the top edge of the cake. Add Oreos between swirls.
Can This Chocolate Layer Cake Be Prepared in Advance?
Yes! You can prepare all of the elements for this cake (aside from the ganache) in advance. Bake the cakes, allow them to cool, and store them in an air-tight container or cake carrier (or wrap them in clear wrap) until you are ready to assemble the cake. You can also make the buttercream a day or two in advance so long as you store it in an airtight container in the refrigerator.
When you are ready to enjoy this delicious dessert, bring your buttercream to room temperature (it’ll be very hard straight out of the fridge). Then all you have to do is stack, fill, frost, and decorate the cake.
Tips for Success
Layer cakes can feel intimidating, I get it. Rest assured, though. This chocolate Oreo cake will turn out perfectly if you follow a few simple tips and tricks.
- Measure carefully. Especially the flour. If you don’t have a food scale, I recommend spooning the flour into the measuring cup and leveling it.
- Room temperature ingredients. The eggs in the cake batter as well as the butter in the buttercream should be at room temperature before beginning. The eggs will incorporate into the batter more easily, preventing you from over-mixing. Starting with room-temperature butter will set you up for a smooth, creamy buttercream as opposed to a lumpy one.
- Don’t over-mix the batter. Over-mixing the batter will cause the glutens in the flour to overdevelop giving you a tough, overly dense cake.
- Frost with ease. Check out my tutorial for how to frost a smooth cake while the cake is cooling.
- Study up on how to make the perfect chocolate ganache.
Serving Suggestions
This chocolate layer cake is magnificent on its own but that doesn’t mean you can’t doll it up with a topping or two or wash it down with a delicious beverage. Here are some of my favorite ways to serve it.
- Ice cream. Serve this Oreo cake with a scoop of vanilla ice cream. Feeling adventurous? Whip up a batch of my Oatmeal Chocolate Chip Cookie Ice Cream or this Birthday Cake Ice Cream.
- Whipped cream. Pick up a tub of Cool Whip or hop in the kitchen and make Homemade Whipped Cream Recipe. You could even try my Baileys Chocolate Whipped Cream. Yum.
- Sauce. Drizzle this Easy Caramel Sauce or my Easy Homemade Hot Fudge Sauce over a slice of this chocolate cake with oreo buttercream.
How to Store Leftovers
If you find yourself with leftovers, store this cake in an airtight cake carrier in the refrigerator for up to 4 days. No cake carrier? No problem. Wrap the cake in a double layer of saran wrap and store it in the refrigerator. Use toothpicks to prop the plastic away from the cake decorations. Already sliced it? Arrange the slices in a single layer in an airtight container and store them in the refrigerator.
If you want to freeze the cake, do so before assembling it. Wrap the cooled cake layers in clear wrap and aluminum foil and store them in the freezer for up to 3 months. When you are ready to enjoy, allow the layers to thaw in the refrigerator before stacking, frosting, and decorating.
More Oreo Cake Recipes:
I love Oreos. And I love cake. So naturally, I have done my best to dream up as many cakes featuring Oreos as my imagination will allow. Here are some of my favorites.
- No-Bake Funfetti Oreo Birthday Cake Cheesecake
- Oreo Cookies and Cream Cheesecake Cake
- Ultimate Oreo Cheesecake
- Oreo Cookies and Cream Ice Cream Cake
- No Bake Oreo Cheesecake
- Oreo Brookie Ice Cream Cake
- Oreo Brookie Layer Cake
- Oreo Brookie Cheesecake
- Cookies and Cream Layer Cake
Watch How To Make Oreo Cake
Chocolate Oreo Cake
save this recipe
Enter your email & we’ll send it to your inbox. Plus get new recipes from us every week!
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 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 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, the Baking temperature is 300 degres celcius ? Thanks
300 degrees Fahrenheit
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! 🙂
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.
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
It’s a convection oven.
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
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
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!
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.
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.
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?
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.
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.
Will the icing come out as whipped cream or buttercream? Or something else?
The icing is a buttercream.
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!
I want to make this for my birthday, or have someone make it. This cake is everything…..*drooling*
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 🙂
Use the whole Oreo, including the filling.
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?
Hmm, it should work perfectly as cupcakes. Are you sure you didn’t forget to add the baking soda? I have this recipe posted as chocolate cupcakes here if you’d like to see it. https://www.lifeloveandsugar.com/moist-homemade-chocolate-cupcakes/
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. ????
Im making this cake and was wondering if when i use the oreos to make crumbs do i use the whole oreo or just the cookie part not the mide
Use the whole Oreo.