This chocolate Oreo cake has rich chocolate cake layers frosted in Oreo buttercream frosting and decorated with an Oreo whipped cream border.
If you want an Oreo cake that actually tastes like Oreos, this is the recipe to make.
Grinding whole cookies into fine crumbs gives the buttercream a genuine cookies-and-cream flavor, while buttermilk and hot coffee keep the cake layers soft for days.
You do not even need an electric mixer for the batter. It comes together in one bowl with a simple hand whisk.
One reader, Patty, commented: “I have made this cake twice now — both times outstanding. Easy and delicious. It's like eating a big Oreo cookie, and kid approved!”
One reader, Jodi, commented: “Just made this tonight and it was delicious! Great recipe! ★★★★★”
For more delicious chocolate cake recipes, check out my chocolate Brooklyn Blackout cake, chocolate coffee cake, and Mexican chocolate cake.
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Why this recipe works
- One-Bowl Cake Base: The cake layers come together quickly in one bowl using a hand whisk with no stand mixer required for the batter.
- Real Oreo Buttercream: Finely ground Oreo crumbs are mixed directly into the buttercream so every bite has genuine cookies and cream flavor.
- Soft and Tender Crumb: Buttermilk and hot coffee react with the cocoa powder to keep the cake layers soft for days.
- Freezer-Friendly: Bake the cake layers ahead of time and freeze them for easy assembly on event day.
Ingredients
For the most accurate baking results, weigh your ingredients in grams using a digital scale. Exact measurements are on the recipe card at the bottom of this post.
For the Chocolate Cake Layers
All-Purpose Flour: Provides structure. Cake flour also works well.
Dutch-Process Cocoa Powder: Gives the cake a deep, dark chocolate flavor and rich color. Unsweetened natural cocoa powder works as well.
Baking Powder & Baking Soda: Work together to give the cake layers a proper rise.
Granulated Sugar: Sweetens the cake and retains moisture. Caster sugar works too.
Vegetable Oil: Keeps the crumb exceptionally moist for days. Canola oil works great too.
Eggs: Provide structural stability. Use room-temperature eggs so they blend smoothly.
Buttermilk: Adds moisture and acidity to react with the baking soda for a tender crumb.
Hot Brewed Coffee: Blooms the cocoa powder to unleash a rich chocolate flavor without adding any coffee taste.
Vanilla Extract & Kosher Salt: Essential flavor enhancers that balance the sweetness.
For the Oreo Buttercream & Topping
Unsalted Butter: Softened to room temperature for a smooth, fluffy buttercream base.
Powdered Sugar: Sweetens and thickens the frosting.
Oreo Cookies: Blended into fine crumbs for the frosting, plus extra crushed Oreos for garnish between layers.
Heavy Whipping Cream: Adds silky moisture to the buttercream and whips into stiff peaks with extra Oreo crumbs for the decorative top border.
Instructions
Make the chocolate cake layers
Prep and Mix Wet Ingredients: Preheat your oven to 180°C (350°F) and line two 8-inch round cake pans with parchment paper and cooking spray.
In a large bowl, whisk together the eggs, buttermilk, oil, vanilla, salt, and granulated sugar until smooth.
Add Cocoa and Dry Ingredients: Sift in the cocoa powder and whisk until fully incorporated.
Sift in the flour, baking powder, and baking soda, mixing until just combined.
Add Hot Coffee and Bake: Pour in the hot brewed coffee and stir gently until the batter is smooth and free of lumps of flour.
Divide evenly between the two prepared pans (use a scale for equal weight). Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
Make the Oreo buttercream frosting
In a stand mixer or large bowl, beat the room-temperature butter, vanilla, and salt until light and fluffy.
Pulse the Oreos in a food processor until fine crumbs form. Add the Oreo crumbs, sifted powdered sugar, and heavy cream to the whipped butter, beating until creamy and smooth.
Assembly
Pipe a small dollop of frosting onto your cake board to secure the first layer. Place the first cake layer down, spread ⅓ of the Oreo buttercream evenly over the top, and sprinkle extra crushed Oreos if desired.
Top with the second cake layer and frost the exterior with the remaining buttercream using an offset spatula.
Decorate and Serve: Whip heavy cream, crushed Oreos, powdered sugar, and vanilla to stiff peaks. Pipe dollops around the top edges of the cake using a star tip, and press an Oreo cookie between each dollop.
Expert Tips
- Weigh Your Ingredients: Measure flour, cocoa, sugar, and butter with a digital kitchen scale for exact accuracy and a soft crumb.
- Use Room-Temperature Dairy: Ensure your eggs, buttermilk, and butter are at room temperature so the batter emulsifies without separating.
- Grind Oreos Finely: Pulse the Oreos into a fine powder so large crumbs do not clog your piping tips when decorating.
- Do Not Skip the Coffee: The hot coffee blooms the cocoa powder and deepens the chocolate flavor without leaving a coffee taste behind.
- Line the Cake Pans: Always line the bottoms of your 8-inch cake pans with parchment paper circles so the layers release cleanly.
- Cool Completely Before Frosting: Let the cake layers cool to room temperature before frosting so the buttercream does not melt off the sides.
Troubleshooting
Why is my buttercream split or grainy?
This happens if the butter or heavy cream is too cold. Continue whipping on medium-high speed for 2 to 3 minutes. The friction will warm the butter and bring the frosting back together into a smooth emulsion.
Why did my cake layers sink in the middle?
Either the baking powder and baking soda were expired, or the oven door was opened too early during baking.
Frequently Asked Questions
No. The coffee simply intensifies the dark chocolate flavor of the cocoa powder.
It is best to use standard Oreos. Double Stuf cookies contain a higher ratio of cream filling to wafer, which can make the frosting too soft to hold its shape when piping.
Dip a long, sharp chef's knife into a tall pitcher of hot water, wipe it completely dry with a clean towel, and make one swift cut. Repeat the hot water dip and wipe down before every single slice.
You can replace the hot coffee with an equal amount of hot water or hot milk. Keep the liquid hot so it still blooms the cocoa powder properly.
Storing
Store the assembled cake, covered, in the refrigerator for up to 4 days. Bring slices to room temperature 30 minutes before serving so the buttercream softens.
Freezing
Freezing Un-frosted Layers: Wrap cooled cake layers tightly in two layers of plastic wrap and freeze for up to 2 months. Thaw at room temperature for 1 to 2 hours before frosting.
Freezing Assembled Cake: Freeze individual slices in an airtight container for up to 3 months. Thaw overnight in the fridge.
Make This Ahead Of Time
Bake and freeze the cake layers up to 2 months in advance. Make the Oreo buttercream up to 3 days ahead and store it covered in the fridge; re-whip with a mixer for 1 to 2 minutes before using to restore its fluffy texture.
Substitutions
Dairy-Free: Swap buttermilk for almond milk mixed with 1 tablespoon of lemon juice. Replace butter and heavy cream with vegan block butter and plant-based heavy cream.
Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free measure-for-measure baking flour blend and use gluten-free Oreos.
Variations
Cream Cheese Oreo Frosting: Swap half the butter in the frosting for full-fat block cream cheese for a tangy cookies and cream frosting.
Chocolate Oreo Frosting: Add ¼ cup of cocoa powder to the buttercream along with the ground Oreos for a double-chocolate Oreo frosting.
Golden Oreos: Replace classic chocolate Oreos with Golden Vanilla Oreos for a Golden Oreo cake variation.
The Quick Scaling Guide
To adjust your ingredients, multiply every single ingredient in the recipe by the percentage listed below for your chosen pan setup:
Three 8-Inch Pans: Multiply the entire recipe by 130% (1.3). Use 3 whole eggs. Bake for 18 to 22 minutes.
9x13-Inch Sheet Pan: Use 100% of the recipe. Bake at 180°C (350°F) for 30 to 35 minutes.
Three 6-Inch Pans: Multiply the entire recipe by 60% (0.6). Use 2 whole eggs. Bake for 20 to 24 minutes.
Two 8-Inch Pans: Use 100% of the recipe as written. Bake at 180°C (350°F) for 25 to 30 minutes.
Equipment
- Digital kitchen scale
- Two 8-inch round cake pans
- Cake strips
- Mixing bowls & whisk
- Stand mixer or electric hand mixer
- Food processor
- Rubber spatula & offset spatula
- Piping bag & star tip
More Oreo desserts
Oreo Tart- Features a crunchy Oreo crust, smooth chocolate ganache filling, and homemade whipped cream.
Oreo Cheesecake- A rich, baked cheesecake loaded with crushed Oreos on an Oreo crust.
Oreo Chocolate Chip Cookies- Soft and chewy brown sugar cookies packed with Oreo chunks and dark chocolate chips.
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📖 Recipe
Chocolate Oreo Cake (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
Make the chocolate cake layers
- Prep and Mix Wet Ingredients: Preheat your oven to 180°C (350°F) and line two 8-inch round cake pans with parchment paper and cooking spray.
- In a large bowl, whisk together the eggs, buttermilk, oil, vanilla, salt, and granulated sugar until smooth.
- Add Cocoa and Dry Ingredients: Sift in the cocoa powder and whisk until fully incorporated. Sift in the flour, baking powder, and baking soda, mixing until just combined.
- Add Hot Coffee and Bake: Pour in the hot brewed coffee and stir gently until the batter is smooth and free of lumps of flour.
- Divide evenly between the two prepared pans (use a scale for equal weight). Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
Make the Oreo buttercream frosting
- In a stand mixer or large bowl, beat the room-temperature butter, vanilla, and salt until light and fluffy.
- Pulse the Oreos in a food processor until fine crumbs form. Add the Oreo crumbs, sifted powdered sugar, and heavy cream to the whipped butter, beating until creamy and smooth.
Assembly
- Pipe a small dollop of frosting onto your cake board to secure the first layer. Place the first cake layer down, spread ⅓ of the Oreo buttercream evenly over the top, and sprinkle extra crushed Oreos if desired.
- Top with the second cake layer and frost the exterior with the remaining buttercream using an offset spatula.
- Decorate and Serve: Whip heavy cream, crushed Oreos, powdered sugar, and vanilla to stiff peaks. Pipe dollops around the top edges of the cake using a star tip, and press an Oreo cookie between each dollop.
Notes
- Weigh for Accuracy: For consistent results, weigh dry ingredients, sugar, and butter using a digital kitchen scale rather than volume cups.
- Room-Temperature Ingredients: Ensure your eggs, buttermilk, and butter are at room temperature before starting. Cold dairy will cause the batter to curdle or the buttercream to split.
- Hot Coffee: Hot brewed coffee blooms the cocoa powder to unleash deep chocolate flavor without leaving any coffee taste behind. Substitute with equal parts boiling water if preferred.
- Oreos in Buttercream: Pulse whole Oreos (both wafer and cream filling) into fine crumbs in a food processor so large pieces do not clog piping tips. Use standard Oreos rather than Double Stuf to keep the frosting firm enough for piping.
- Storage & Serving: Store the cake covered in the refrigerator for up to 4 days. Bring slices to room temperature for 30 minutes before serving so the buttercream softens back to a silky texture.
- Make Ahead & Freezing: Wrap cooled, unfrosted layers tightly in a double layer of plastic wrap and freeze for up to 2 months. Thaw at room temperature for 1–2 hours before frosting.
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.