Chocolate Oreo Cake (One Bowl)
This chocolate Oreo cake has rich chocolate cake layers frosted in Oreo buttercream frosting and decorated with an Oreo whipped cream border.
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.
Nutrition
Calories: 558kcalCarbohydrates: 82gProtein: 6gFat: 38gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 113mgSodium: 493mgPotassium: 190mgFiber: 2gSugar: 32gVitamin A: 1000IUVitamin C: 0.1mgCalcium: 90mgIron: 4mg
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