This decadent and moist chocolate Oreo cake features rich chocolate cake layers frosted in luscious Oreo buttercream frosting.
This delectable treat combines the classic flavors of chocolate and Oreo cookies for a truly irresistible dessert experience.
Each bite offers a perfect harmony of moist, chocolaty goodness and creamy, cookie-infused frosting that will satisfy even the most discerning sweet tooth.
Perfect for any celebration or simply as a special treat, this cake is sure to be a crowd-pleaser.
For more delicious chocolate cake recipes, check out my chocolate brooklyn blackout cake, chocolate caramel cake, Matildas chocolate cake, chocolate coffee cake, and Mexican chocolate cake.
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Why this recipe works
- Texture- this cake has a tender and soft crumb that will melt in your mouth along with the silky smooth Oreo buttercream.
- One bowl cake- this cake comes together in just one bowl like plenty of my chocolate cake recipes which makes this process super easy and effortless.
- Oreo buttercream frosting- this chocolate cake is frosted and filled with an incredibly delicious Oreo buttercream frosting that is loaded with ground Oreos.
- Oreo loaded cake- this cake is loaded with Oreos and is perfect for Oreo lovers. It is frosted with Oreo frosting and is topped with more Oreos. If desired, you can add crushed Oreos between the cake layers.
- Freezer friendly- this cake freezes great and can be made ahead of time by freezing the cake layers ahead of time.
How to make even cake layers
Our biggest tip to make even cake layers is to use a scale and cake strips. Weigh the chocolate cake batter and divide it into two even pans.
Then use cake strips to make sure your cake layers bake evenly and don’t develop a dome on top. Cake strips give you an evenly baked cake with a flat top.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Flour– we used all-purpose flour for this recipe, self-rising flour, and cake flour will work great as well.
Dutch cocoa powder– we like to use Dutch-process cocoa powder for our chocolate cake because we like the deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Baking powder and baking soda – to help the cake rise.
Granulated sugar– we like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Vegetable oil – we used vegetable oil for this recipe. canola oil will work great for this recipe.
Eggs- To give the cake a good structure. Make sure you’re using room-temperature eggs.
Buttermilk- gives the cake extra moisture. You can make your own buttermilk if you don’t have one on hand. Simply mix a cup of milk with a tablespoon of vinegar or lemon juice and let it sit for at least 10 minutes.
Hot coffee- make a strong hot coffee, you can use espresso or instant coffee, both will work.
Vanilla extract- Vanilla extract Is an essential ingredient for chocolate cake.
Salt- We used kosher salt for this recipe. Salt doesn’t give the cake a salty taste, it helps to enhance the chocolate flavor.
For the Oreo frosting
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil.
Powder sugar- you will need powder sugar for this recipe. you don’t have to buy powder sugar, you can make it at home by blending granulated sugar in a blender or food processor.
Oreos- you will need to crush the Oreos into fine crumbs in a food processor or a blender.
Instructions
Preheat the oven to 180 (350f) and prep two 8-inch baking pans with cooking spray and parchment paper.
Into a large mixing bowl, add the eggs, buttermilk, oil, vanilla extract, kosher salt, and granulated sugar, and mix with a whisk until well combined.
Sift the cocoa powder and mix until well combined.
Sift the flour, add the baking powder, and baking soda, and mix until almost combined.
Add the hot coffee and mix until the batter is smooth and there are no large lumps of flour visible.
Divide the mixture into two 8-inch baking pans, I suggest using cake strips for even baking. (weight the batter for better results) and bake in a 180c (350f) preheated oven for 25-30 minutes or until a toothpick comes out clean. (You can also use a 9-inch cake pan)
Allow the cake to cool completely before frosting so the frosting won't melt off the cake.
Make the Oreo buttercream frosting
Into a large bowl add room temperature butter, vanilla extract, and kosher salt, and mix with a hand mixer or a stand mixer until the butter is light and fluffy.
In a food processor or blender add the Oreos and blend until fine crumbs form. Add the Oreo crumbs, sifted powdered sugar, and heavy cream to the whipped butter mixture.
Whip with an electric hand mixer or in a stand mixer with a guitar attachment until creamy and smooth.
Assembly
Pipe a small dollop of the frosting on the surface that you will frost on. Lay the first cake layer over the frosting dot.
Top the first cake layer with about ⅓ of the frosting and spread an even layer using a spatula.
Top it with the second cake layer. Frost the cake with the remaining frosting and make a wave pattern using an offset spatula.
Make an Oreo whipped cream. Whip the heavy cream, crushed Oreos, powdered sugar, and vanilla extract, until stiff peaks form.
Pipe dollops of the whipped cream around the edges of the cake with a star tip, and add Oreos between every dollop of whipped cream. Serve and enjoy!
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Make sure that you are using fresh ingredients like baking soda and baking powder. If they are expired your cake will not rise up beautifully.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
- Serve at room temperature for optimal taste. Bring the oreo chocolate cake to room temperature before serving to ensure that the buttercream frosting is creamy and not hard and will melt in your mouth.
- Be patient! I know it’s extremely tempting to frost this cake as it is pulled out of the oven, but let the cake cool for at least 1 hour so it will be firmer and won’t crumble up, and prevent the frosting from melting.
Faq's
Yes! Bake this cake in a 13 by 9 inch baking pan until a toothpick inserted into the cake comes out with a few moist crumbs. You can also half the recipe and bake it in an 8 by 8 baking pan.
Yes. You can use 8-inch cake pans. Take into consideration that the cake layers will be thinner and you will need to bake it for less time.
No! you can’t taste the coffee. Adding the coffee simply enhances the chocolate flavor. So, don’t skip the coffee on the cake!
Storing
This cake will last up to 4 in the fridge. Cover the cake with plastic wrap or foil to prevent it from drying out. This cake tastes amazing for 4 days!
Freezing
You can freeze this cake after it cooled completely in an airtight freezer-friendly container for up to 3 months, some people find the cake tastes better after freezing it.
You can freeze the whole cake or slice it into slices and then freeze it.
If you are freezing individual slices of the cake, I would recommend storing them in a ziplock bag and then transferring them to an airtight freezer-friendly container.
Make This Ahead Of Time
You can make this cake ahead by freezing the cake layers ahead of time. Wrap each cake layer with a few layers of plastic wrap and freeze for up to 2 months.
Thaw at room temperature for 1-2 hours or in the fridge overnight.
When you are ready to frost and assemble the cake, make the frosting, and assemble the cake as written in the instructions!
Substitutions
Dairy-free- to make this cake dairy-free, replace the buttermilk and milk with almond milk. Also, replace the butter and heavy cream with vegan butter and dairy free heavy cream.
Egg-free- to make this cake egg-free, replace the eggs with ⅔ cup of applesauce.
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour and use gluten free Oreos.
Variations
Cream cheese Oreo frosting- make a cream cheese frosting from my chocolate cake with cream cheese frosting recipe and add the same amount of crushed Oreos.
Chocolate Oreo frosting- make this cake with a chocolate Oreo frosting by making my chocolate frosting from my triple chocolate cake recipe and adding the same amount of crushed Oreos.
Crushed Oreos between layers- crush Oreos into small pieces and after you frost the first cake layer, top it with the crushed Oreos for more Oreo flavor and crunchy texture.
Vanilla Oreos- replace the classic chocolate Oreo cookies with vanilla ones for a vanilla lover!
Serving Tips
Pair with a Scoop of Vanilla Ice Cream- Elevate your cake by serving each slice with a scoop of creamy vanilla ice cream.
The combination of the cake and ice cream creates a delightful contrast in textures and temperatures.
Garnish with Crushed Oreo Cookies- Before presenting your cake to guests, sprinkle some crushed Oreo cookies on top for an extra touch of crunchy texture and hints at the delicious Oreo flavor within the cake itself.
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- 8-inch cake pans.
- Cake Strips
- Electric hand mixer
- Rubber spatula
More oreo desserts
Oreo Tart- This oreo tart is made with an oreo tart crust, topped with an incredibly creamy chocolate filling, topped with whipped cream and oreo chunks.
Oreo Cheesecake- This oreo cheesecake is made without a water bath, made with a creamy oreo filling, and oreo crust, and topped with oreo whipped cream!
Oreo Chocolate Chip Cookies- These chewy Oreo chocolate chip cookies are loaded with Oreo chunks and chocolate chips and topped with even more Oreo chunks!
If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
If you liked this recipe
📖 Recipe
Chocolate Oreo Cake w/ Oreo Frosting (One Bowl)
Ingredients
For the chocolate cake
- 3 Eggs large, room temp
- 1 ⅔ cups Granulated sugar
- 2 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- ⅓ cup Vegetable oil
- 1 cup Buttermilk room temp
- ⅔ cup Cocoa powder
- 2 cups Flour AP, Plain
- 2 teaspoon Baking powder
- ½ teaspoon Baking soda
- 1 cup Coffee hot
For the Oreo buttercream frosting
- 14 Oreos blender to fine crumbs
- 1 ½ cups Butter room temp
- 3 cups Powdered sugar
- 1 teaspoon Vanilla extract
- ⅓ teaspoon Kosher salt
- ¼ cup Heavy cream cold
For the Oreo whipped cream
- 4 Oreos crushed into fine crumbs
- 1 cups Heavy cream
- ¼ cup Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
- Preheat the oven to 180 (350f) and prep two 8-inch baking pans with cooking spray and parchment paper.
- Into a large mixing bowl, add the eggs, buttermilk, oil, vanilla extract, kosher salt, and granulated sugar, and mix with a whisk until well combined.
- Sift the cocoa powder and mix until well combined.
- Sift the flour, add the baking powder, and baking soda, and mix until almost combined.
- Add the hot coffee and mix until the batter is smooth and there are no large lumps of flour visible.
- Divide the mixture into two 8-inch baking pans, I suggest using cake strips for even baking. (weight the batter for better results) and bake in a 180c (350f) preheated oven for 25-30 minutes or until a toothpick comes out clean. (You can also use a 9-inch cake pan)
- Allow the cake to cool completely before frosting so the frosting won't melt off the cake.
Make the Oreo buttercream frosting
- Into a large bowl add room temperature butter, vanilla extract, and kosher salt, and mix with a hand mixer or a stand mixer until the butter is light and fluffy.
- In a food processor or blender add the Oreos and blend until fine crumbs form. Add the Oreo crumbs, sifted powdered sugar, and heavy cream to the whipped butter mixture.
- Whip with an electric hand mixer or in a stand mixer with a guitar attachment until creamy and smooth.
Assembly
- Pipe a small dollop of the frosting on the surface that you will frost on. Lay the first cake layer over the frosting dot.
- Top the first cake layer with about ⅓ of the frosting and spread an even layer using a spatula.
- Top it with the second cake layer. Frost the cake with the remaining frosting and make a wave pattern using an offset spatula.
- Make an Oreo whipped cream. Whip the heavy cream, crushed Oreos, powdered sugar, and vanilla extract, until stiff peaks form.
- Pipe dollops of the whipped cream around the edges of the cake with a star tip, and add Oreos between every dollop of whipped cream. Serve and enjoy!
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Make sure that you are using fresh ingredients like baking soda and baking powder. If they are expired your cake will not rise up beautifully.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
- Serve at room temperature for optimal taste. Bring the oreo chocolate cake to room temperature before serving to ensure that the buttercream frosting is creamy and not hard and will melt in your mouth.
- Be patient! I know it’s extremely tempting to frost this cake as it is pulled out of the oven, but let the cake cool for at least 1 hour so it will be firmer and won’t crumble up, and prevent the frosting from melting.
Patty says
I have.made this cake twice now. Once for my 12 year old birthday and for my great grandsons twins. Both times outstanding. Easy and delicious cake. It's like eating a big Oreo cookie. And kid approved
Jodi says
Just made this tonight and it was delicious! Great recipe!
Karla says
Do you remove the cream filling before you put the cookies in the blender for the frosting?
RichandDelish says
Hi Karla, there is no need to remove the cream filling for this.