This Chocolate Oreo Cake is to die for. Three layers of moist chocolate cake are filled and frosted with chocolaty, Oreo-packed buttercream, plus more Oreos are layered between the cake layers. It’s an Oreo lover’s dream.
Table of Contents
- Rich & Decadent Chocolate Oreo Cake
- Why You’ll Love This Chocolate Cake with Oreo Buttercream
- What You’ll Need
- How to Make Chocolate Oreo Cake
- Can This Chocolate Layer Cake Be Prepared in Advance?
- Tips for Success
- Serving Suggestions
- How to Store Leftovers
- More Oreo Cake Recipes:
- Watch How To Make Oreo Cake
- Chocolate Oreo Cake
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.
- All-purpose flour – Feel free to use your favorite 1:1 gluten-free substitute instead.
- 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.
- 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.
- Semi-sweet chocolate chips
- Heavy whipping cream
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.
- 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.
- 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.
- Flatten 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.
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
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Total Time: 58 minutes
- Yield: 14-16 Slices
- 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) all-purpose flour (measured properly)
- 2 cups (414g) sugar
- 3/4 cup (85g) natural unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup (240ml) milk
- 1 cup (240ml) vegetable oil
- 1 1/2 tsp vanilla extract
- 1 cup (240ml) boiling water
- 3 cups (672g) unsalted butter, room temperature
- 8–9 cups (920g-1035g) powdered sugar
- 3 cups (414g) Oreo crumbs (about 33 Oreos)
- 1 tsp vanilla extract
- 6–7 tbsp (90ml-105ml) heavy cream
- pinch of salt
- 12 Oreos, chopped
- 6 oz (1 cup | 169g) semi-sweet chocolate chips
- 1/2 cup (120ml) heavy whipping cream
- Oreos, optional
NOTE: You’ll need at least one full package of Oreos. If you plan to decorate the outside of the cake with more Oreos, as shown, you might need a second package.
- 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 water or milk until you get a smooth consistency.
- Set aside about 3 1/2 cups of icing for the filling inside the cake and add chopped Oreos, if using.
- 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 icing with the chopped Oreos on top in an even layer.
- Add second layer of cake and add the rest of the of icing with chopped Oreos on top in an even layer.
- 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.
- 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.
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).
- Serving Size: 1 Slice
- Calories: 995
- Sugar: 93.8 g
- Sodium: 398 mg
- Fat: 60.6 g
- Carbohydrates: 114.7 g
- Protein: 5.7 g
- Cholesterol: 79.1 mg
Keywords: chocolate oreo cake, chocolate cake with oreo buttercream, chocolate layer cake, oreo cake
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I am going to use your recipe this weekend. My daughter is dying for an Oreo cake for her birthday. There’s 25 kids so I’m thinking of switching to a rectangle cake. If I just do two layers The rectangle do you think that would feed that many kids or should I just do one layer? There’s always parents as well
What size rectangle? like a 9 x 13? Or like a 12 x 18? It kind of depends on what you want the cake to look like, etc. A 9 x 13 would probably feed about 25 kids. You could maybe feed a few more if you cut smaller slices. You could do two 9 x 13‘s or a 12 x 18, but the 12 x 18 would just be much thinner unless you bake two of them and stack it. I hope that helps.
Yes, going to do a 9×13 and bake two of them and stack them. Just a double check. What would the cook time be for the 9×13? Thank you!
I have made this recipe at least 3 years now for each of my kids birthdays. I have never had a more divine cake recipe where people actually want the cake and not just the icing. I make this into cupcakes, cakes, etc. You have made me the coveted birthday cake maker. Thank you.
Aww, that’s so great to hear! I’m so glad it’s been a hit!
I made this and can say the chocolate cake part is fantastic. The frosting ruins the cake. Not even a whole package of yummy Oreos can make this amount of shortening/butter combo palatable. I really wanted to like it but it was so oily and filmy tasting between the Oreo cookie creme and all that shortening and butter. The Oreo cookie flavor was nearly lost altogether and the texture made a very unpleasant mouth feel. I double checked the recipe twice to make sure something wasn’t wrong. I scraped as much of the frosty off as possible so I could still eat the yummy cake. That recipe will be saved!
I do not find that a problem… I have made her recipe exactly for three years now at least twice a year. Every bit of it is amazing. But I guess everyone has their own preferences.
The ingredients says milk and in instructions says butter milk which is the right thing
Both work perfectly well. I used to say buttermilk, but lately I have been using regular milk. It is a super tender cake so while you can use buttermilk, you don’t really need it. I have updated the instructions to be clear. I hope that helps!
When the cups are converted to grams for the flour and sugar they are the same amount in cups, but different in grams. Should the sugar and flour be equal amounts, and what is the correct grams please?
Flour and sugar weigh differently. Measured by volume, they are the same, but not by weight.
All purpose or cake flour?
I use all purpose flour and that’s what the recipe uses, but you could use cake flour too.
Referring to a previous comment by CR to shortening, I would have the same question (as I am also a nonEnglish speaker). Just to make sure I understood correctly the recipe, we can just use for the Oreo icing the 336 Gr butter + additional 284 Gr butter (instead of shortening)? Thanks a lot for your reply!
The weight of the butter and shortening are different but the volume is the same, so if you replace the shortening, it’d be with 1 1/2 cups of butter, which is 336g.
Thanks a lot for replying.
So, if understood correctly your guidance, in total still 336 gr butter or twice this quantity (butter + again butter to replace shortening)?
672g in total
Do you think it would be good with black cocoa powder?
I’m not sure. You could certainly try it.
When I was reading through comments last night I saw that @Trendela posted that they tried it with black cocoa and it was fantastic. I have made this cake many times before and it’s a winner but just had the thought about amping up Oreo flavour with black cocoa. Will def try this weekend. Thanks again for replying.
Does this work as a two-layer cake (using the same amount of mixture)?
Sure, that’d be fine.
Hi, can you elaborate on the “oreo crumbs” used for the icing. Do I remove the filling and place just the cookie portion into a food processor? Do you use the scraped out filling anywhere in the frosting? Thank you!
The entire Oreo is used to create the crumbs.
Should be made ahead of when needed and refrigerated? I am asking based on the comment: best when covered tightly for 3-4 days.
No, those are the storage instructions. The cake stays good for about 3 to 4 days when covered in an air tight container.
Love this have made it for sons birthday. How long and what temp would you use for cupcakes?
You can find the chocolate cake as cupcakes here – https://www.lifeloveandsugar.com/moist-homemade-chocolate-cupcakes/
You probably wouldn’t need as much frosting though.