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Chocolate Oreo Cake with Oreo frosting and cookies on top

Chocolate Oreo Cake with Oreo Frosting

Emily Wilson
This moist chocolate Oreo cake is a one-bowl recipe layered with creamy Oreo frosting and topped with whipped cream and cookies. It is rich, indulgent, and perfect for birthdays or any celebration.
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Prep Time 40 minutes
Cook Time 30 minutes
Chill Time 40 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 14 slices
Calories 558 kcal

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

Use room temperature ingredients for even mixing. Do not overmix the batter to avoid a dense cake. Let the cake cool fully before frosting to prevent melting.
Nutrition Facts (per slice, 14 servings)
Calories: 558
Carbohydrates: 82 g
Protein: 6 g
Fat: 38 g
Saturated Fat: 20 g
Cholesterol: 113 mg
Sodium: 493 mg
Potassium: 190 mg
Fiber: 2 g
Sugar: 32 g
Vitamin A: 1000 IU
Vitamin C: 0 mg
Calcium: 90 mg
Iron: 4 mg