Chocolate Oreo Cake

This Chocolate Oreo Cake is to die for. Three layers of moist chocolate cake are filled and frosted with chocolaty, Oreo-packed buttercream, plus more Oreos are layered between the cake layers. It’s an Oreo lover’s dream.

Rich & Decadent Chocolate Oreo Cake

I am such a big fan of desserts made with Oreos, as you can see with from all my dessert recipes made with Oreos. The flavor is just so good. This cake combines the wonderful Oreo cookie with cake and chocolate. The result is one delicious dessert that is nothing short of a dream come true.

Three layers of tender, moist chocolate cake are stacked on top of one another, filled with thick layers of fluffy, Oreo-filled buttercream. Between each cake layer, there are also more chopped Oreos! There’s no shortage of Oreo flavor in this cake! It is then frosted with more Oreo buttercream, drizzled with a rich chocolate ganache, and decorated with buttercream swirls and whole Oreos. It’s practically irresistible.

And even better – it’s super easy to make! The chocolate cake itself is my classic chocolate cake recipe that is super moist and gets into the oven in about 10 minutes. The buttercream is also a classic vanilla buttercream that’s easy to make – you just have to grind up the Oreos to flavor it!

Description

This Chocolate Oreo Cake is to die for! A moist chocolate cake full of Oreo icing! And not just any Oreo icing – it is FULL of crushed up Oreos. An Oreo lover’s dream.

Ingredients

Chocolate cake

• 2 cups (260g) all-purpose flour (measured properly)
• 2 cups (414g) sugar
• 3/4 cup (85g) natural unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup (240ml) milk
• 1 cup (240ml) vegetable oil
• 1 1/2 tsp vanilla extract
• 1 cup (240ml) boiling water

Oreo buttercream

• 3 cups (672g) unsalted butter, room temperature
• 8–9 cups (920g-1035g) powdered sugar
• 3 cups (414g) Oreo crumbs (about 33 Oreos)
• 1 tsp vanilla extract
• 6–7 tbsp (90ml-105ml) heavy cream
• pinch of salt
• 12 Oreos, chopped

Chocolate ganache

• 6 oz (1 cup | 169g) semi-sweet chocolate chips
• 1/2 cup (120ml) heavy whipping cream
• Oreos, optional

NOTE: You’ll need at least one full package of Oreos. If you plan to decorate the outside of the cake with more Oreos, as shown, you might need a second package.Cook Mode Prevent your screen from going dark

Instructions

1. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.
2. Add all dry ingredients to a large bowl and whisk together.
3. Add eggs, milk and vegetable oil to the dry ingredients and mix well.
4. Add vanilla to boiling water and add to mixture. Mix well.
5. Divide batter between three cakes pans and bake at 300 degrees for about 30-33 minutes, or until a toothpick comes out with a few crumbs.
6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
7. Make icing while cakes cool. Beat together butter until smooth.
8. Slowly add 4 cups of powdered sugar and mix until smooth.
9. Add vanilla, Oreo crumbs and salt and mix until smooth.
10. Add another 4-5 cups of powdered sugar and mix until smooth. Add heavy cream, as needed, until you get a smooth consistency.
11. Set aside about 3 1/2 cups of icing for the filling inside the cake and add chopped Oreos, if using.
12. Once cakes are cool, remove cake domes from top with a large serrated knife.
13. Place first layer of cake on cake plate. Spread 1/2 of the icing with the chopped Oreos on top in an even layer.
14. Add second layer of cake and add the rest of the of icing with chopped Oreos on top in an even layer.
15. Add final layer of cake on top and frost the outside of the cake with remaining frosting. Feel free to use my tutorial for how to frost a smooth cake.
16. To make the chocolate ganache, add the chocolate chips to a medium-sized bowl (see my tips on making chocolate ganache).
17. Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
18. Drizzle the chocolate ganache around the edge of the cake, then pour the remainder of the ganache on top of the cake and spread evenly. I like to use a squeeze bottle for drizzling around the edges.
19. Allow the ganache to firm up a bit, then pipe the remainder of the frosting around the top edge of the cake (see my tips on making a chocolate drip cake) and add an Oreo between each swirl. I used Ateco tip 844.
20. Sprinkle a few Oreo crumbs onto to the cake, if desired, then serve. The cake is best when well covered for 3-4 days.

Notes

Feel free to reduce the overall amount of buttercream if you plan on decorating your cake differently. I use a fair amount based on my method of how to decorate a smooth cake (linked in the recipe instructions above).