If you’re a fan of chocolate and cookies, this Oreo Cake is a dream come true! This decadent cake combines the rich flavor of chocolate with the crunch and creaminess of Oreo cookies. Perfect for birthdays, parties, or any time you’re craving a delicious dessert, this cake will impress Oreo lovers with its moist texture and cookies-and-cream filling.
Introduction
This Oreo Cake is a delightful treat that brings together moist chocolate cake layers and a creamy Oreo buttercream frosting. Every bite is packed with the flavors of crushed Oreos, creating a dessert that is indulgent yet perfectly balanced. Whether you’re celebrating a special occasion or just in the mood for something sweet, this cake is bound to become a crowd favorite. Its rich, fudgy layers and irresistible Oreo frosting make it a standout dessert for any event.
You’ll Love This Oreo Cake
- Rich and Flavorful: The combination of moist chocolate cake and Oreo cookies is unbeatable for chocolate lovers.
- Crowd-Pleaser: Perfect for birthdays, celebrations, or just because—this cake will wow your guests!
- Easy to Make: With simple ingredients and clear steps, even novice bakers can nail this recipe.
- Versatile: You can make it a two-layer or three-layer cake depending on the occasion or adjust the frosting sweetness to your preference.
Ingredients You’ll Need
For the Cake:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups sugar
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 12 crushed Oreo cookies (for the batter)
And for the Oreo Buttercream:
- 1 ½ cups unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- ¼ cup heavy cream
- 10-12 crushed Oreo cookies (for the frosting)
For Decorating:
- Extra crushed Oreos for the top
- Whole Oreo cookies for garnishing
Instructions
1: Prepare the Cake
- Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans. Line the bottoms with parchment paper.
- In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Mix until well combined.
- Slowly pour in the boiling water while mixing on low speed. The batter will become thin but that’s okay—it will result in a moist cake!
- Gently fold in the crushed Oreo cookies to the batter.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
2: Make the Oreo Buttercream
- In a stand mixer, beat the softened butter on medium speed for 2-3 minutes until light and creamy.
- Gradually add in the powdered sugar, one cup at a time, mixing on low speed until incorporated.
- Add the vanilla extract and heavy cream, and increase the speed to medium-high, beating for another 3-5 minutes until the frosting is light and fluffy.
- Gently fold in the crushed Oreos until evenly distributed throughout the frosting.
3: Assemble the Cake
- Level the tops of the cooled cakes using a serrated knife if needed.
- Place one layer of cake on a serving plate and spread a generous amount of Oreo buttercream on top.
- Add the second layer of cake on top and cover the entire cake with the remaining frosting.
- Decorate with crushed Oreos and whole Oreo cookies as desired.
Serving Suggestions
- This Oreo Cake pairs beautifully with a scoop of vanilla ice cream or a drizzle of chocolate syrup for extra indulgence.
- Serve with a cold glass of milk or coffee for a delightful treat.
- If you’re feeling adventurous, add a layer of Oreo cheesecake between the cake layers for a truly decadent experience.
MORE RECIPES: Oreo Cookies Recipe & Oreo Ice Cream Recipe
How to Store Oreo Cake
Store any leftover Oreo Cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Before serving from the fridge, allow the cake to sit at room temperature for about 30 minutes to soften the frosting.
Additional Tips: Oreo Cake
- Use Room Temperature Ingredients: Make sure your eggs, butter, and milk are at room temperature for the best results.
- Crush Oreos Finely: For the frosting, finely crush the Oreos to avoid large chunks that may clog your piping tip.
- Freeze for Later: You can bake the cake layers in advance and freeze them. Wrap each layer tightly in plastic wrap and store them in the freezer for up to a month. Thaw overnight before frosting.
- Troubleshooting: If your frosting is too thick, add a bit more cream; if it’s too thin, add more powdered sugar.
Oreo Cake Recipe
This rich and indulgent Oreo Cake features moist chocolate cake layers with a creamy Oreo buttercream frosting, perfect for any occasion.
- Stand mixer
- two 8-inch round cake pans
- Mixing bowls
- spatula
- wire cooling rack
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups sugar
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 12 crushed Oreo cookies (for the batter)
For the Oreo Buttercream:
- 1 ½ cups unsalted butter (softened)
- 4 cups powdered sugar
- 1 tsp vanilla extract
- ¼ cup heavy cream
- 10-12 crushed Oreo cookies (for the frosting)
For Decorating:
- Extra crushed Oreos for the top
- Whole Oreo cookies for garnishing
- Preheat the oven and prepare the cake pans. Mix the dry ingredients.
- Combine wet ingredients with the dry, then fold in crushed Oreos.
- Bake for 30-35 minutes. Cool the cakes completely.
- Prepare the buttercream by beating butter, sugar, and cream, and fold in crushed Oreos.
- Assemble and frost the cake. Decorate with more Oreos.
You can add more Oreos for a crunchier texture in the frosting or batter.
