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This Chocolate Oreo Cake has layers of moist, homemade chocolate cake filled with a creamy Oreo frosting and topped with more crushed Oreos and chocolate shavings. An easy cake recipe that’s an Oreo lover’s dream!
Homemade Chocolate Oreo Cake
If I could pick a second wedding cake to have, it would have been this Chocolate Oreo Cake.
Two things my husband loves most: chocolate cake and Oreos. And I guess I’d have to list Rice Krispie treats if we’re being fair here.
This isn’t the first Oreo cake I’ve made – if you haven’t seen my Oreo Cookies and Cream Cake, it’s a show stopper. There’re so many things you can do with Oreo frosting though, that one cake recipe wasn’t enough. Plus, pairing Oreos with chocolate cake is absolutely necessary. Would you agree?
Is it Hard to Make an Oreo Cake?
Making this Chocolate Oreo Cake is easier than you think. It starts with a recipe for my Moist Chocolate Cake recipe, baked in 3, 8-inch layers. However, if you only have 9-inch pans, that will work too, but the cake will have a much higher dome.
The cake recipe is super simple. It’s an oil-based cake, so all you need to do is mix you oil, sugar and eggs and then mix in the dry ingredients.
It’s a nice and stable cake, which makes it great for a layer cake, and it’s really fluffy with lots of air bubbles throughout. To help get nice and evenly baked layers, I suggest to use a large measuring cup to portion out the batter. It’s about 1 2/3 cups per pan.
I also recommend using bake even stripes. These baking stripes are wet, and wrapped around the outsides of your pans. This helps prevent the edges of the cake from cooking too quickly, which forces the batter in the center of the cake to dome. You can find them online or in the baking section of a craft store.
The cake itself isn’t super chocolately or overly sugary, so when paired with a sweet frosting, it’s the perfect combination. Although I prefer to use Hershey’s Special Dark Cocoa, which helps (gives this cake a nice dark color), you can use any unsweetened cocoa powder.
Making the Oreo Frosting
Next, you’ll need a batch of Oreo frosting. This frosting taste like the filling of an Oreo! Most of my frosting recipes start with cold butter. Yes, I said cold.
The key to being successful with this Oreo frosting is whipping the butter at various stages in the process. This will give you a much lighter and airy texture to the frosting, which is easier to spread.
I also recommend using a food processor to grind the Oreos into a fine crumb, which will blend into your frosting much smoother. And don’t worry about taking the filling out of the cookies. It wouldn’t be an Oreo without the filling.
Assembling Your Oreo Cake
First fill your cake layers with a layer of frosting. I like to use a large piping bag. Cut off the tip and work your way from the outside edge and into the middle.
This creates a nice even surface for your frosting layers. It also gives you enough frosting so that nearly every bite has a little bit of cake and a little bit of frosting.
Next add a thin layer of frosting to the outside of your cake, this is called a crumb coat. It allows you to have a smoother surface to apply your final layer of frosting.
Some people prefer to refrigerate their crumb coat for 20 minutes before frosting the final coat. This just gives you a cleaner edge to work with when you’re applying your final layer of frosting.
Finally, it’s time to decorate. This is your chance to make this cake your own. For my Oreo Chocolate Cake I’ve used a variety of open star tips to make different rosettes and then garnished it with a few crushed cookies.
Can I Make Oreo Cupcakes With This Recipe?
You can also make these as cupcakes! The recipe makes 24-26 cupcakes. If you want to top each one with an Oreo, grab an extra package of cookies at the store.
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If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!Print
This Oreo Chocolate Cake is layers of moist, homemade chocolate cake filled with a creamy Oreo frosting and topped with more crushed Oreos and chocolate shavings.
For the cake
- 1 ½ cups granulated sugar (285g)
- ½ cup vegetable oil (118 ml)
- 3 large eggs
- 1 tablespoon pure vanilla extract (15 ml)
- ½ cup light sour cream (118 ml)
- 2 cups all-purpose flour (280g)
- ½ cup cocoa powder (55 g)
- 1 tablespoon espresso powder (5g) (optional)
- 2 ½ teaspoons baking powder (9 g)
- ½ teaspoon baking soda (2 g)
- 1 teaspoon salt (5 g)
- 1 ¼ cup brewed coffee (355 ml)
For the frosting
- 2 cups (4 sticks) (453g) unsalted butter, cold
- 7–8 cups (910-1041g) powdered sugar
- 1 tablespoon (15ml) vanilla extract
- 3 tablespoons (30-44ml) heavy whipping cream
- 1 bag (14.3 oz) Oreos
- Pinch of salt
- For the cake: Preheat the oven to 350°F. Prepare 3 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare your bake even stripes if desired.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color. Next mix in the sour cream and beat until well combined.
- In a separate bowl, sift together the dry ingredients. Alternate half the dry ingredients followed by half of the coffee and mix just until the flour starts to incorporate. Repeat with remaining ingredients.
- Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- Divide the batter evenly between the three pans, about 1 2/3 cups of batter per pan. Bake at 350°F for 20-24 minutes. Rotate your pans in the oven halfway through baking.
- Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely.
- For the frosting: Cut the butter into pieces. Using the paddle attachment, whip the butter at medium high speed for 3-4 minutes, scraping down the bowl occasionally. Beat the butter until it looks lighter in color.
- Slowly add the powdered sugar, 2 cups at a time, adding the heavy whipping cream intermittently, mixing on low speed until it’s incorporated into the butter. Then increase the speed to high and beat for 30-60 seconds. Repeat until all your powdered sugar has been added.
- Save 6 Oreos for garnish. In a food processor, grind the remaining Oreos into a fine crumb. Add the crushed Oreos to the frosting along with the vanilla extract. Slowly beat the crumbs into the frosting then beat at a high speed for 60 seconds.
- To assemble this cake: level off your cakes by removing any domes. Place a dollop of frosting on your cake board and place the bottom layer of cake over that.
- Pipe the first layer of frosting, pipe in circles working outside edge to the middle. Spread evenly with an offset spatula. Add the second layer of cake and add the remaining frosting. Place the third layer of cake on top.
- Use you offset spatula to press any excess frosting onto the edges of the cake. To finish, pipe the frosting along the outside edge of the cake using a large open round tip or a cake icer tip. Then use an offset spatula or icing smoother to create a smooth edge.
- To pipe the rosettes on top, use an open star tip such as Ateco 844. Use leftover Oreos for garnish. You can either cut them in half and place on top or crush the crumb and sprinkle around the outside edge of the cake.
- Category: Cake
Keywords: oreo cake, chocolate oreo cake, easy oreo dessert, oreo layer cake, how to make an oreo cake, oreo birthday cake
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