A slice of Oreo chocolate cake garnished with Oreos on a white pate.

Oreo Chocolate Cake

  • Author: Julianne Dell
  • Prep Time: 45 minutes
  • Cook Time: 22 min
  • Total Time: 1 hour 7 minutes
  • Yield: 10-12 slices


This decadent Oreo chocolate cake is layers of moist, homemade chocolate cake filled with creamy Oreo frosting bursting with crushed cookies. 


For the Cake

  • 1 ½ cups (285g) granulated sugar
  • ½ cup (118 ml) vegetable oil
  • 3 large eggs, at room temperature
  • 1 tablespoon (15 ml) pure vanilla extract
  • ½ cup (120g) sour cream, at room temperature
  • 2 cups (280g) all-purpose flour, sifted
  • ½ cup (40 g) cocoa powder, sifted
  • 1 tablespoon (5g) espresso powder  (optional)
  • 2 ½ teaspoons (9 g) baking powder
  • ½ teaspoon (2 g) baking soda
  • 1 teaspoon (5 g) salt
  • 1 ¼ cup (296 ml) hot brewed coffee

For the Frosting

  • 2 cups (453g) unsalted butter, cold
  • 78 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

  1. 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.
  2. 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.
  3. In a separate bowl, sift together the dry ingredients. Add half the dry ingredients to the wet ingredients, followed by half of the coffee, and mix until the flour is incorporated at a low speed. Then add the remaining dry ingredients and coffee. Beat until all of the ingredients are well combined. 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.
  4. 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.  Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. Remove from the oven and allow to cool completely.

For the Frosting

  1. Cut the butter into pieces. Using the paddle attachment, whip the butter at a high speed for 3-4 minutes, scraping down the bowl occasionally. Beat the butter until it’s light, fluffy and spreadable.
  2. 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.
  3. 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

  1. Level the cake layers if needed. Place a dollop of frosting on your cake board and place the bottom layer of cake on top of that. Place half of the frosting in a large piping bag, then cut off the end of the piping bag.  Pipe the first layer of frosting, pipe in circles working outside edge to the middle. Spread evenly with an offset spatula.
  2. Add the second layer of cake and add the remaining frosting. Place the third layer of cake on top, and invert the top layer.
  3. Use the piping bag to fill in any gaps between the layers and to create a crumb coat. Using an offset spatula or icing smoother, wipe away the excess frosting, leaving just enough to coat the outside of the cake. 
  4. With the remaining frosting, proceed to frost the top and sides of the cake using an offset spatula. 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 them on top or crush the crumbs and sprinkle them around the outside edge of the cake.


Ingredient Substitutions

  • Cocoa powder: I prefer to use Hershey’s Special Dark Cocoa Powder for the cake 
  • Sour cream substitute: If you don’t have sour cream, substitute plain or Greek yogurt. 
  • Brewed coffee substitute: If you don’t want to use coffee, you can use milk, but I do recommend heating it up. 

Storing and Freezing

  • To Store. Store in an airtight at room temperature for up to 1-2 days, or up to 3-4 days in the fridge. I recommend using a cake carrier to keep your cake fresh. This cake is best served at room temperature, so remember to take it out of the fridge about 30 minutes ahead of serving.
  • Freeze. You can freeze the frosted cake airtight, either whole or in individual slices. Wrap the cake in a double-layer of plastic wrap and keep it frozen for up to 2 months. Defrost in the fridge or at room temperature before serving.


Nutrition Information:
1 slice
95.6 g
295.9 mg
44.5 g
119.6 g
1.7 g
5.8 g
133.3 mg
  • Category: Cake
  • Method: Bake
  • Cuisine: American