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Chocolate Oreo Cake

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A decadent chocolate cake infused with crushed Oreo cookies and layered with creamy Oreo filling. This indulgent dessert features rich chocolate layers, speckled with cookie pieces, frosted with fluffy Oreo buttercream, and garnished with whole cookies for the ultimate cookies-and-cream experience. Perfect for birthdays, celebrations, or anytime you crave the iconic combination of chocolate and Oreos.

Ingredients

Scale

For the Chocolate Oreo Cake:

  • 2 cups all-purpose flour
  • 1¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup buttermilk, room temperature
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water or hot coffee
  • 1½ cups Oreo cookie crumbs (about 15 cookies, filling included)
  • 8 whole Oreo cookies, for decoration

For the Oreo Buttercream Frosting:

  • 1½ cups unsalted butter, softened
  • 5 cups powdered sugar, sifted
  • 1 tablespoon vanilla extract
  • 3–4 tablespoons heavy cream
  • ¼ teaspoon salt
  • 1½ cups crushed Oreo cookies (about 15 cookies, filling included)

For the Oreo Filling (optional for an extra layer of flavor):

 

  • 8 oz cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup finely crushed Oreo cookies (about 10 cookies, filling included)

Instructions

  1. Prepare the Baking Pans: Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. Mix the Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. Combine Wet Ingredients: In a separate bowl, beat the eggs, then add buttermilk, vegetable oil, and vanilla extract. Mix until well combined.
  4. Create the Batter: Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined. With the mixer on low, slowly add the hot water or coffee (this makes the cake extra moist and enhances the chocolate flavor). Mix until smooth, about 1 minute. The batter will be thin.
  5. Add Oreo Crumbs: Gently fold in the Oreo cookie crumbs until evenly distributed throughout the batter.
  6. Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
  7. Make the Oreo Buttercream: Beat the softened butter until creamy. Gradually add powdered sugar, one cup at a time, mixing well after each addition. Add vanilla extract, salt, and 2 tablespoons of heavy cream. Beat on medium-high speed until light and fluffy, about 3 minutes. Add more cream if needed to reach desired consistency. Gently fold in the crushed Oreo cookies until evenly distributed.
  8. Make the Oreo Filling (Optional): Beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and mix until combined. Add vanilla extract and beat until light and fluffy. Fold in crushed Oreo cookies.
  9. Assemble the Cake: Place one cake layer on a serving plate or cake stand. If using the cream cheese Oreo filling, spread it evenly over the first layer. Otherwise, spread a layer of Oreo buttercream. Place the second cake layer on top, then frost the top and sides of the cake with the remaining Oreo buttercream.
  10. Decorate: Press whole or halved Oreo cookies around the sides of the cake, and arrange additional cookies on top. For an extra touch, pipe rosettes of frosting on top and place Oreo halves on each rosette.

Serving Suggestions:

 

Serve this indulgent cake with a cold glass of milk, a scoop of vanilla ice cream, or a drizzle of chocolate sauce. For special occasions, add candles or custom decorations that match your theme. A simple dusting of cookie crumbs or chocolate shavings around the plate creates an elegant presentation.

Notes

Pro Tips:

  • For the most intense chocolate flavor, use hot coffee instead of hot water in the cake batter.
  • To get clean slices, chill the decorated cake for 30 minutes before serving and use a sharp knife dipped in hot water (and dried) between cuts.
  • Process the Oreos with their filling for the frosting and cake batter, but consider removing the filling when making cookies for decoration if you want a cleaner look.

Common Mistakes to Avoid:

  • Overmixing the cake batter once the flour is added, which can lead to a tough cake.
  • Using cold ingredients, which can cause the batter to curdle or the cake to bake unevenly.
  • Adding too many Oreo pieces to the frosting, which can make it difficult to spread smoothly. If you want extra Oreo flavor, reserve some crushed cookies to press into the frosting after it’s spread.

Storage Instructions:

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, allow the cake to come to room temperature for about 30 minutes before serving for the best flavor and texture. The cake can also be frozen (without decoration) for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.

 

Enjoy your Chocolate Oreo Cake!

Find it online: https://bakesbliss.com/chocolate-oreo-cake/