Introduction
If you’re craving something rich, nostalgic, and indulgent, this chocolate Oreo cake hits every note. It’s a moist Oreo cake made in just one bowl, layered with creamy Oreo frosting that’s loaded with crushed cookies. Think of it as a love letter to cookies and cream, but in cake form.
This recipe is perfect for birthdays, last-minute celebrations, or simply when the sweet tooth wins. You don’t need fancy tools or baking skills. If you’ve got a whisk and a craving, you’re halfway there.
Expect the layers to be soft and chocolatey, the icing to taste like a dreamy Oreo cloud, and the whole thing to look like something you’d bring to impress. Whether you call it a cake Oreo recipe or a chocolate cake with Oreo frosting, the result is the same: pure dessert joy.
Ready to make the best Oreo chocolate cake without the mess? Let’s get into it.
Table of Contents
Ingredients for This Moist Oreo Cake
Before you start, gather everything you need to keep things smooth and stress-free. This recipe is broken into three parts: the chocolate cake, the Oreo frosting, and the whipped cream topping. Each group of ingredients plays a key role in flavor and texture.
For the chocolate cake
- 3 large eggs, room temperature
- 1 and ⅔ cups granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- ⅓ cup vegetable oil
- 1 cup buttermilk, room temperature
- ⅔ cup cocoa powder (preferably Dutch-processed)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 cup hot coffee (brewed or instant)
For the Oreo frosting
- 14 Oreo cookies, crushed into fine crumbs
- 1 and ½ cups unsalted butter, room temperature
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- ⅓ teaspoon kosher salt
- ¼ cup cold heavy cream
For the whipped cream topping
- 4 Oreos, crushed
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Keep your ingredients at room temperature for best results, especially the eggs and dairy. This helps everything mix evenly and gives you a better cake texture overall.
How to Make Chocolate Cake With Oreo Frosting
This is a one-bowl recipe that keeps cleanup light and the process beginner-friendly. Follow these steps for a rich and soft Oreo chocolate cake base.
Step-by-step instructions
- Preheat the oven to 180°C or 350°F. Line two 8-inch cake pans with parchment paper and spray with baking spray.
- Mix the wet ingredients. In a large bowl, whisk together the eggs, sugar, oil, buttermilk, vanilla, and salt until smooth.
- Add the cocoa powder. Sift it directly into the wet mixture and whisk until no lumps remain.
- Add the dry ingredients. Sift in the flour, baking powder, and baking soda. Gently fold the mixture until just combined.
- Finish with coffee. Pour in the hot coffee and stir until the batter is smooth. Do not overmix.
- Divide and bake. Pour the batter evenly into the prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool completely. Let the cakes sit in the pans for 10 minutes, then transfer them to a wire rack to cool fully before frosting.
The result should be soft, rich, and evenly baked cake layers that are ready for Oreo frosting magic.
Make the Best Oreo Cake Frosting and Whipped Cream Topping
This frosting brings the cake to life. It is creamy, sweet, and packed with crushed Oreo cookies. The whipped cream topping adds a light finish with a cookies and cream twist.
Oreo frosting instructions
- In a large mixing bowl, beat the butter using a hand or stand mixer until it is light and fluffy. This takes about 3 minutes.
- Add vanilla extract and salt. Beat again to combine.
- Add the sifted powdered sugar in batches. Mix on low to start, then beat on high until fully blended.
- Fold in the crushed Oreos and pour in the cold cream. Whip until smooth, creamy, and fluffy. The frosting should be thick but spreadable.
Oreo whipped cream topping
- In a chilled bowl, add heavy cream, powdered sugar, vanilla, and the crushed Oreos.
- Whip with a hand mixer until stiff peaks form. This means the cream stands up without collapsing when you lift the beaters.
This combo gives you a thick cookies and cream-style frosting and a light whipped topping that works beautifully for decorating and layering.
Cake Assembly and Easy Impressive Cake Decoration
Once your cake layers are cool and your frosting is ready, it is time to build and decorate. This step transforms your dessert from homemade to bakery-level with just a few simple touches.
Assembly steps
- Place a small dollop of frosting in the center of your serving plate. This helps anchor the bottom layer.
- Set the first cake layer on top. Spread about one third of the Oreo frosting evenly over the surface using an offset spatula.
- Add the second cake layer and cover the top and sides with the remaining frosting. Use a spatula to create a wave pattern or smooth finish.
- Pipe dollops of Oreo whipped cream around the edges of the cake. Use a star tip for a clean, decorative look.
- Press whole or halved Oreo cookies into the whipped cream border for that classic cookies and cream vibe.
Optional decoration ideas
- Sprinkle extra crushed Oreos on top for texture
- Add mini chocolate chips or candy pieces for a playful twist
- Use a chocolate ganache drizzle if you want a glossy finish
This setup makes the cake visually impressive without needing advanced skills. It fits birthday tables, celebration spreads, or just a weekend sweet craving.
Substitutions and Variations for Oreo Chocolate Cake
This recipe is flexible, so you can adapt it based on dietary needs, ingredients on hand, or creative ideas. Here are some simple swaps and flavor twists to try.
Ingredient substitutions
- Dairy-free: Use almond or oat milk with vinegar in place of buttermilk. Swap butter with vegan butter and heavy cream with a plant-based alternative.
- Egg-free: Replace each egg with a quarter cup of unsweetened applesauce. This helps keep the cake moist and tender.
- Gluten-free: Use a 1-to-1 gluten-free flour blend and certified gluten-free Oreos to keep the texture close to the original.
Flavor variations
- Cookies and cream twist: Fold extra chopped Oreos into the batter for even more cookie bites in every slice.
- Golden Oreo version: Swap regular Oreos for Golden Oreos if you prefer a vanilla-style cake flavor.
- Candy toppings: Decorate with mini chocolates, crushed candy bars, or colorful sprinkles for a party-ready look.
- Layer change: Make a three-layer version with thinner pans or turn it into a sheet cake using a larger baking dish.
These ideas let you customize your Oreo cake to match different occasions, preferences, or dietary needs while keeping the core flavor intact.
FAQs About Chocolate Oreo Cake
Can I skip the coffee in the batter?
Yes, you can use hot water instead. However, coffee deepens the chocolate flavor without making the cake taste like coffee.
Can I make this cake ahead of time?
Absolutely. You can bake the cake layers in advance and freeze them. Wrap each layer tightly and thaw when ready to frost and assemble.
What if I only have regular cocoa powder?
You can use natural cocoa powder if Dutch-processed is not available. The flavor will be slightly less intense but still rich and satisfying.
Can I bake this as a sheet cake?
Yes. Use a 13 by 9 inch pan and bake until a toothpick comes out with a few moist crumbs. This makes it easier to serve for gatherings or birthdays.
How should I store leftovers?
Keep the cake covered in the fridge for up to four days. Bring slices to room temperature before serving to soften the frosting.
These common questions help make your baking process smoother, whether you are a first-timer or a returning fan of Oreo desserts.
Nutrition Information and Serving Tips
This cake is rich, satisfying, and best enjoyed in modest portions. Each slice delivers a full chocolate and Oreo experience with a soft texture and creamy frosting.
Nutrition per slice
- Calories: 558
- Carbohydrates: 82 grams
- Protein: 6 grams
- Fat: 38 grams
- Saturated Fat: 20 grams
- Cholesterol: 113 milligrams
- Sugar: 32 grams
- Fiber: 2 grams
These values are based on 14 slices and can vary slightly depending on the size of each portion and any ingredient substitutions.
Serving suggestions
- Let the cake sit at room temperature for 30 minutes before serving so the frosting softens and the flavors shine.
- Add a scoop of vanilla ice cream on the side for a creamy contrast.
- For a party, pair with mini glasses of milk or a hot chocolate bar to match the dessert theme.
This cake works for birthdays, holidays, or any moment when a bold dessert is called for. Serve chilled if needed, but the flavor peaks once the cake is soft and the frosting is creamy.
Final Thoughts on This Chocolate Oreo Cake Recipe
This chocolate Oreo cake delivers big flavor with simple steps. It combines the richness of a homemade chocolate cake with the playful crunch of Oreos, all wrapped in a smooth, cookie-filled frosting. Whether you are baking for a birthday, a celebration, or just for fun, this cake offers a crowd-pleasing result without extra fuss.
The one-bowl method makes cleanup easier and the flexible recipe allows for fun twists. Try adding candies on top, switching up the Oreos, or customizing the layers to suit your occasion.
Looking for more rich and crowd-pleasing ideas? Try our ultimate Chocolate Cake Recipe that’s just as easy and deeply satisfying.
If you have been searching for an easy but impressive cake Oreo recipe, this one brings it all together. Make it once and it might become your go-to for every chocolate craving or celebration ahead.
Chocolate Oreo Cake with Oreo Frosting
Equipment
- Mixing bowl
- Whisk
- 8-inch cake pans
- Electric hand mixer
- Rubber spatula
- Offset spatula
Ingredients
Chocolate Cake
- 3 large Eggs room temperature
- 1 ⅔ cups Granulated sugar
- 2 teaspoons Vanilla extract
- ½ teaspoon Kosher salt
- ⅓ cup Vegetable oil
- 1 cup Buttermilk room temperature
- ⅔ cup Cocoa powder Dutch-process preferred
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- ½ teaspoon Baking soda
- 1 cup Hot coffee strong brewed or instant
Oreo Frosting
- 14 pieces Oreo cookies crushed into fine crumbs
- 1 ½ cups Butter unsalted, room temperature
- 3 cups Powdered sugar sifted
- 1 teaspoon Vanilla extract
- ⅓ teaspoon Kosher salt
- ¼ cup Heavy cream cold
Whipped Cream Topping
- 4 pieces Oreo cookies crushed
- 1 cup Heavy cream
- ¼ cup Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
- Preheat oven to 180°C or 350°F. Line two 8-inch cake pans with parchment paper and lightly grease.
- In a large bowl, whisk together eggs, sugar, oil, buttermilk, vanilla, and salt until smooth.
- Sift in the cocoa powder and whisk until no lumps remain.
- Sift in flour, baking powder, and baking soda. Fold gently until almost combined.
- Pour in hot coffee and mix until smooth. Do not overmix.
- Divide the batter evenly between pans. Bake for 25 to 30 minutes, until a toothpick comes out with a few moist crumbs.
- Cool cakes for 10 minutes in pans, then transfer to wire racks to cool completely.
- For the frosting, beat butter until light and fluffy. Add vanilla and salt. Mix in powdered sugar gradually, then fold in crushed Oreos and cream. Whip until smooth.
- For the whipped topping, beat cream, sugar, vanilla, and crushed Oreos until stiff peaks form.
- Assemble by spreading frosting between layers, covering the cake with the remaining frosting, then piping whipped cream around edges. Garnish with Oreos on top.
Notes
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