This chocolate Oreo cake is rich, fudgy, and full of cookies and cream flavor. With moist chocolate layers, Oreo frosting, and a silky chocolate ganache drip, it’s the perfect Oreo birthday cake for any celebration.
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It’s the ultimate cookies and cream cake — soft chocolate layers, creamy Oreo frosting, and a smooth Swiss meringue Oreo buttercream. Every bite brings that perfect mix of rich chocolate and crunchy Oreos.
This chocolate Oreo cake is made with three simple parts: a moist buttermilk chocolate cake, fluffy Oreo filling, and Oreo buttercream. Pure celebration vibes for any Oreo lover or birthday cake moment.
Why you'll love this recipe
Ingredients for chocolate Oreo cake
- Flour: Cake flour for a soft and tender crumb.
- Cocoa powder: Unsweetened or Dutch-processed for rich flavor.
- Sugar: Granulated for the cake, powdered for the filling.
- Leavening: Baking powder + soda for fluffy layers.
- Oil: Keeps the cake moist and light.
- Eggs: Room temperature for smooth batter.
- Buttermilk: Adds tang and softness (or milk + vinegar).
- Coffee: Boosts the chocolate taste.
- Vanilla & Salt: Pure extract and fine salt to balance flavors.
- Oreos: Crushed for the frosting and buttercream.
- Mascarpone: Cold cheese for a creamy, stable filling.
- Butter & Egg whites: For a silky Swiss meringue buttercream.
- Chocolate & Cream: Melt for a glossy chocolate drip.
How to Make Chocolate Oreo Cake Recipe
Here are some quick visual instructions. Don't forget that full instructions with exact ingredients can be found in the main recipe card below!
Start by sifting cake flour, cocoa powder, baking powder, baking soda, and a pinch of salt into a large mixing bowl.
In another bowl, whisk together the eggs, sugar, vegetable oil, and vanilla extract until the texture is smooth and slightly airy.
Mix the buttermilk and hot black coffee in a small bowl and addd the dry ingredients and the buttermilk-coffee mixture alternately to the wet batter in two or three additions, gently folding with a spatula until smooth and glossy.
Divide the batter evenly between two 6-inch / 15 cm pans lined with parchment on the bottom. Bake in a 350°F / 180°C fan oven for about 40–50 minutes, until a toothpick comes out clean or with a few moist crumbs.
Let the cakes cool in their pans for 10 minutes, then transfer to a wire rack to cool completely.
Whisk egg whites and sugar over a double boiler until warm and smooth, then beat in a mixer until stiff and glossy.
Add softened butter, a pinch of salt, and crushed Oreos. Mix until creamy and fluffy.
In a large bowl, beat together cold mascarpone, heavy cream, powdered sugar, vanilla extract, and Oreo crumbs until smooth and fluffy.
Place the first cake laye on a board, spread Oreo buttercream around the edges, and fill the center with Oreo frosting and crushed cookies.
Add the next layers, repeating the same steps. Cover the whole cake with a thin crumb coat, chill briefly, then finish with a smooth final layer of buttercream.
Melt chocolate and heavy cream until smooth, then let it cool slightly before pouring it over the cake edges for a perfect drip effect.
Pipe swirls of Oreo buttercream on top using a 1B tip, then finish with whole or crushed Oreos.
Tips for this recipe
Variations & Substitutions
Recipe Questions
Can I make this cake ahead of time?
Yes — bake the chocolate cake layers a day ahead and keep them wrapped in the fridge. Frost and decorate the next day for the best texture.
Can I use store-bought frosting?
You can, but homemade Oreo buttercream gives a richer cookies-and-cream flavor and smoother finish.
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I hope you love this chocolate Oreo cake. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
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Chocolate Oreo Cake
- Total Time: 1 hour 35 minutes
- Yield: 8 - 10 slices
Description
Moist and rich chocolate Oreo cake made with soft layers of chocolate buttermilk cake, creamy Oreo frosting, and a smooth chocolate drip — the perfect cookies-and-cream cake for birthdays or celebrations. (6 inches/15 cm cake - 8-10 slices)
Ingredients
Chocolate cake
- 1 ¾ cups (225 g) cake flour
- ¾ cup (80 g) unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp fine salt
- 3 large eggs, at room temperature
- 2 tsp vanilla extract
- 1 ½ cups (340 g) granulated sugar
- ⅔ cup (160 ml) vegetable oil
- ⅔ cup (150 ml) buttermilk (or milk + vinegar)
- ½ cup (125 ml) hot black coffee
Oreo Swiss buttercream
- 1 portion of my Oreo buttercream
Oreo Filling
- ⅔ cup (150 g) cold mascarpone cheese
- 1 cup (225 ml) cold heavy cream
- 1 tbsp (10 g) powdered sugar
- 1 tsp vanilla extract
- 2–3 Oreo cookies, finely crushed into crumbs
- Crushed Oreo pieces for filling or decoration
Chocolate drip
- 1.75 oz (50 g) Dark chocolate – finely chopped
- 3 ½ tbsp (50 ml) Heavy cream
Instructions
Chocolate Buttermilk Cake
- In a large bowl, sift together the dry ingredients — cake flour, unsweetened cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together the eggs, granulated sugar, vanilla extract, and vegetable oil until smooth.
- In a separate small bowl, mix the buttermilk with the cooled black coffee.
- Gradually add the dry ingredients and the buttermilk-coffee mixture to the batter in several additions, mixing gently with a spatula after each one until smooth and slightly runny.
- Preheat the oven to 329°F (165°C). Prepare three 6-inch (15 cm) round cake pans lined with parchment paper. Divide the batter evenly between them (bake in batches if needed).
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool slightly in their pans, then remove and cool completely upside down on a wire rack before assembling.
Oreo Swiss Meringue Buttercream
- Prepare my Oreo Swiss meringue buttercream recipe, then fold in crushed Oreo cookies until smooth.
- Keep it at room temperature until ready to use for frosting and filling.
Oreo Whipped mascarpone Frosting
- Place cold mascarpone, cold heavy cream, powdered sugar, vanilla extract, and crushed Oreos in a large mixing bowl.
- Beat with an electric mixer on medium speed for 2–3 minutes, until thick, creamy, and firm.
- Refrigerate until ready to assemble the cake.
Chocolate Drip
- Melt semi-sweet chocolate chips with heavy cream in a microwave or double boiler until smooth and shiny.
- Let it cool to about 90°F (31–32°C) before pouring, so it’s fluid but not too runny.
Assembling the cake
- Level the top of each cake with a cake leveler or serrated knife.
- Place the first cake layer on a cake board or turntable, pipe a ring of Oreo buttercream around the edges, and fill the center with Oreo whipped frosting and crushed Oreo pieces.
- Repeat with the second layer, then top with the final cake layer.
- Apply a thin crumb coat using the Oreo buttercream and chill for 10–15 minutes.
- Add a second, thicker coat and smooth it with an icing smoother. Chill for another 20 minutes.
- Pour the chocolate drip over the top and gently push it toward the edges to create a drip effect.
- Pipe decorative swirls of Oreo buttercream (using a 1B piping tip) and finish with whole Oreos on top.
- Refrigerate the cake for at least 1 hour before serving.
Notes
Storage: Store your Oreo chocolate cake in an airtight container in the fridge for up to 4–5 days. It also freezes well (unfrosted layers) for up to 3 months.
Tips:
- Weigh your ingredients: For best results and consistent texture, use a kitchen scale instead of cups.
- Room temperature ingredients: Eggs, butter, and buttermilk should be at room temperature to help the batter blend evenly.
- Don’t overmix: Once the dry ingredients are added, mix just until combined to keep the cake soft.
- Cool completely: Let cake layers cool fully before frosting to prevent the buttercream from melting.
- Clean edges: Use an offset spatula and cake scraper to get smooth frosting.
- Drip control: Let the chocolate drip cool slightly (around 90°F / 31°C) before pouring for perfect drips.
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Category: cake, layer cake, dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 535
- Sugar: 39.9 g
- Sodium: 305.3 mg
- Fat: 30.5 g
- Carbohydrates: 63.5 g
- Protein: 7.4 g
- Cholesterol: 80.3 mg
great cake
Love this it's
Thanks 😉
Bonjour
Je souhaiterais faire ce layer cake
puis je remplacer le café par autre chose?
ce gâteau a t il une bonne tenue ? car c'est pour l'anniversaire de ma fille et je vais déposer dessus des deco en pates a sucre (animaux , fleurs etc.) j'hésite donc avec ce fourrage oreo mais je n'ai pas envie de crème au beurre à l'intérieur.
merci