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Chocolate Oreo Cake Recipe

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★★★★★

4.9 from 80 reviews

This decadent Chocolate Oreo Cake merges rich cocoa flavors with the iconic crunchy Oreo cookie, creating a moist layered cake filled and frosted with Oreo buttercream and topped with a luscious chocolate ganache drip. Perfect for celebrations or any chocolate lover’s dream, this cake combines classic baking with an indulgent Oreo twist for a show-stopping dessert.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 2 large eggs
  • 1 cup (240ml) milk
  • 1 cup (240ml) vegetable oil
  • 1 ½ teaspoons vanilla extract
  • 1 cup (240ml) boiling water

Oreo Buttercream Frosting

  • 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)

Chocolate Ganache

  • 6 ounces (1 cup | 169g) semi-sweet chocolate chips
  • ½ cup (120ml) heavy whipping cream
  • Oreos (optional, for decoration)

Instructions

  1. Prepare Cake Pans: Line three 8-inch cake pans with parchment paper circles and grease the sides to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until well combined.
  3. Add Wet Ingredients: Add eggs, milk, and vegetable oil to the dry ingredients and mix until fully incorporated and smooth.
  4. Add Boiling Water Mixture: Combine vanilla extract with boiling water, then add to the batter and mix thoroughly, creating a smooth and thin batter.
  5. Divide Batter and Bake: Pour the batter evenly into the prepared cake pans and bake at 300°F (approximately 150°C) for 30-33 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  6. Cool Cakes: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer to cooling racks to cool completely.
  7. Make Buttercream Frosting: Beat room temperature butter until smooth and creamy. Gradually add 4 cups of powdered sugar and mix well to combine.
  8. Add Flavors and Oreo Crumbs: Incorporate vanilla extract, Oreo crumbs, and a pinch of salt into the butter and sugar mixture, blending until smooth.
  9. Add Remaining Sugar and Cream: Slowly add an additional 4-5 cups of powdered sugar. Mix until smooth and add heavy cream as needed to achieve a creamy, spreadable consistency.
  10. Prepare Oreo Filling: Set aside about 3½ cups of Oreo buttercream and fold in chopped Oreos to create the filling. Reserve both the chopped Oreo filling and the remaining plain Oreo buttercream separately.
  11. Level Cakes: Once completely cooled, trim the domed tops off each cake layer using a large serrated knife to create flat, even surfaces.
  12. Assemble Layers: Place the first cake layer on your cake plate and spread half of the chopped Oreo filling evenly on top.
  13. Add Middle Layer: Place the second cake layer on top and spread the remaining chopped Oreo filling evenly over it.
  14. Top Layer and Crumb Coat: Place the final cake layer on top and apply a crumb coat layer of Oreo buttercream frosting around the entire cake to lock in crumbs.
  15. Final Frosting Layer: Finish frosting the outside of the cake smoothly with the remaining Oreo buttercream. Use a frosting spatula or bench scraper for a polished finish.
  16. Make Chocolate Ganache: Place chocolate chips in a medium-sized bowl. Heat heavy whipping cream just to boiling and pour over the chocolate, letting it sit for 2-3 minutes.
  17. Whisk Ganache Smooth: Whisk the chocolate and cream together until fully emulsified and smooth.
  18. Apply Ganache Drip: Drizzle the ganache around the edges of the cake and pour the remaining ganache on top, spreading evenly with an offset spatula.
  19. Decorate Cake: Allow ganache to set slightly. Pipe additional Oreo buttercream swirls around the top edge of the cake using a piping tip (such as Ateco 844) and place an Oreo piece between each swirl.
  20. Finishing Touches: Sprinkle extra Oreo crumbs on top if desired. Store the cake covered to keep fresh for 3-4 days. Serve and enjoy!

Notes

  • The cake pans are baked at a relatively low temperature (300°F) to ensure even baking and moisture retention.
  • Be sure to use boiling water to bloom the cocoa powder for richer chocolate flavor and a smoother batter.
  • Room temperature butter is key for a silky smooth buttercream.
  • Chopped Oreos in the filling add texture and bursts of crunch throughout the cake.
  • Use a sharp serrated knife to level cake layers evenly for a professional finish.
  • Semi-sweet chocolate chips provide the perfect balance for the ganache, avoiding overly sweet or bitter flavors.
  • Refrigerate the cake if not serving immediately, especially in warmer climates, to keep the ganache firm.
  • Allow ganache to cool slightly before dripping to control the drip effect around the cake edges.
  • For best flavor and texture, bring cake to room temperature before serving after refrigeration.
  • This cake can be made a day ahead to allow flavors to meld beautifully.

Keywords: Chocolate Oreo Cake, Oreo buttercream, chocolate ganache, layered cake, chocolate cake recipe, Oreo dessert, homemade cake

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