Introduction

This rich and decadent Chocolate Oreo Cake is a dream come true for cookie and chocolate lovers alike. Layers of moist chocolate cake are filled and frosted with creamy Oreo buttercream, then topped with a smooth chocolate ganache and crunchy cookie pieces. It’s the perfect show-stopping dessert for any celebration or treat-yourself moment.

This is a tall layered cake covered in light brown, speckled cream frosting. The top edge is decorated with dark chocolate drips running down the sides. On top, there is a ring of alternating swirls of cookies and cream frosting and whole chocolate sandwich cookies, each cookie placed vertically between two swirls. The very center of the top is smooth with a shiny, dark chocolate glaze with a spiral pattern. The cake sits on a silver cake stand with white marbled texture below. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (260g) all-purpose flour
2 cups (414g) sugar

¾ cup (85g) natural unsweetened cocoa powder
2 teaspoons baking soda

1 teaspoon salt
2 large eggs

1 cup (240ml) milk
1 cup (240ml) vegetable oil
1 ½ teaspoons vanilla extract

1 cup (240ml) boiling water
3 cups (672g) unsalted butter, room temperature
8-9 cups (920g-1035g) powdered sugar

3 cups (414g) Oreo crumbs (about 33 Oreos)
1 teaspoon vanilla extract
6-7 tablespoons (90ml-105ml) heavy whipping cream

Pinch of salt
12 Oreos, chopped
6 ounces (1 cup | 169g) semi-sweet chocolate chips

½ cup (120ml) heavy whipping cream
Oreos for decorating (optional)

Instructions

Step 1: Prepare three 8-inch cake pans by lining the bottoms with parchment paper and greasing the sides to prevent sticking.

Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
Step 3: Add the eggs, milk, and vegetable oil to the dry ingredients and mix thoroughly until smooth.
Step 4: Stir vanilla extract into the boiling water, then slowly add this mixture to the batter. Mix well to combine.

Step 5: Divide the batter evenly among the three prepared pans. Bake at 300°F (150°C) for 30-33 minutes or until a toothpick inserted comes out with a few crumbs.
Step 6: Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Step 7: While the cakes cool, make the Oreo buttercream. Beat the butter until smooth and creamy.

Step 8: Gradually add 4 cups of powdered sugar and mix until smooth.
Step 9: Add vanilla extract, Oreo crumbs, and a pinch of salt. Mix until combined and smooth.
Step 10: Add the remaining powdered sugar (4-5 cups), mixing well. Add heavy cream as needed to reach a smooth, spreadable consistency.

Step 11: Take about 3 ½ cups of the Oreo buttercream and fold in the chopped Oreos. Set this filling aside, along with the remaining plain Oreo buttercream.
Step 12: Once cakes are cool, use a serrated knife to level the tops by removing any domes.
Step 13: Place one cake layer on a serving plate. Spread half of the chopped Oreo filling evenly over the top.

Step 14: Add the second cake layer and spread the remaining chopped Oreo filling on top evenly.
Step 15: Place the final cake layer on top and use the plain Oreo buttercream to frost the outside of the cake smoothly.
Step 16: For the chocolate ganache, put the chocolate chips in a medium bowl.

Step 17: Heat the heavy cream just until it begins to boil, then pour over the chocolate chips. Let sit for 2-3 minutes, then whisk until smooth and glossy.
Step 18: Drizzle the ganache around the cake edges and pour the remaining ganache on top, spreading evenly.
Step 19: Allow the ganache to set slightly, then pipe any remaining frosting around the top edge of the cake and place an Oreo between each swirl, if desired.

Step 20: Sprinkle additional Oreo crumbs on top if you like, then serve. Cover well and enjoy within 3-4 days for best freshness.

Tips & Variations

Use room temperature butter and eggs for the smoothest cake batter and frosting texture.
For extra moisture, brush cake layers with a little milk or simple syrup before frosting.

Use a serrated knife or cake leveler to ensure even layers for neat assembly.
To make the ganache thicker, chill it briefly before drizzling on the cake.
Substitute regular Oreos with another favorite chocolate sandwich cookie for a twist.

Storage

Store the cake covered tightly at room temperature or in the refrigerator for up to 3-4 days. If refrigerated, bring to room temperature before serving for the best flavor and texture. Leftover cake can be frozen wrapped in plastic wrap and foil for up to 2 months; thaw overnight in the refrigerator.

How to Serve

A three-layer round cake covered smoothly in light gray cookies and cream frosting with small dark cookie crumbs mixed in. On top, there is a shiny dark chocolate ganache dripping down the sides in an uneven pattern. Around the cake edge, there are ten swirled frosting dollops in the same gray cookies and cream color, each topped with a whole sandwich cookie standing vertically. The cake sits on a white cake stand with a wide base, placed on a white marbled surface scattered with cookie crumbs and a few whole sandwich cookies. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking flour blend in a 1:1 ratio. Make sure the Oreos you use are also gluten-free.

How do I prevent the cake from drying out?

To keep the cake moist, avoid overbaking and consider brushing each layer with a simple syrup or milk before frosting. Store the finished cake properly covered to lock in moisture.