Chocolate Oreo cake made with three moist chocolate layers, Oreo filling, Oreo buttercream, and a glossy chocolate drip.
This chocolate Oreo cake is my go-to cookies and cream layer cake for birthdays, tested many times for clean layers and stable frosting.
If you’re looking for a chocolate cake with Oreo frosting that’s rich but balanced, this version is reliable and easy to assemble at home.
If you’re looking for a classic base, this recipe is built on my chocolate cake, a soft and reliable foundation for many layer cakes.
Why you’ll love this recipe
- True Oreo flavor in every layer: cake, filling, and buttercream
- Soft buttermilk chocolate sponge that stays moist for days
- Bakery-style finish with an easy chocolate drip and clean edges
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.
Best tips for this cake
- Let the drip cool slightly so it flows slowly and evenly
- Use a kitchen scale for accurate ratios and even layers
- Cool cakes completely before frosting to avoid sliding
- Crush Oreos finely for smooth frosting without lumps
- Chill between steps to keep sharp edges and clean layers
How to make chocolate Oreo cake
This cake is made with my chocolate buttermilk cake recipe, a soft and reliable base for layer cakes.
Whisk eggs, sugar, oil, and vanilla until smooth and slightly airy.
Fold in sifted dry ingredients, alternating with buttermilk and hot coffee, until the batter is fluid and glossy.
Divide evenly between three 6-inch / 15 cm pans and bake until a toothpick comes out clean.
Cool completely, then level the cake layers.
For a richer and more stable option, I use my Oreo buttercream, ideal for layer cakes and clean edges.
Heat egg whites and sugar, then whip until stiff and glossy.
Add butter, salt, and crushed Oreos and beat until smooth and fluffy.
This cake also works perfectly with my Oreo whipped cream frosting for a lighter cookies-and-cream finish.
Whip mascarpone, cream, sugar, vanilla, and Oreo crumbs for the filling.
Stack the first layer, pipe buttercream around the edge, and fill the center with Oreo filling.
Repeat with the remaining layers, then crumb coat the cake and chill.
Frost the cake with a smooth final layer of buttercream.
Drip with slightly cooled chocolate ganache and decorate with Oreos.
Storage
- Store the cake covered in the refrigerator for up to 3 days.
- Let it sit at room temperature for about 20 minutes before serving for the best texture.
Recipe variations
- Chocolate Oreo cupcakes: use the same batter and frosting, baked in a muffin pan.
- Vanilla Oreo cake: swap the chocolate sponge for a vanilla cake base.
- Extra Oreo crunch: add chopped Oreos between the layers.
- No drip version: skip the chocolate drip and finish with piped Oreo buttercream.
Recipe Questions
Can I make this cake ahead of time?
Yes, bake the cake layers 1 day ahead and assemble the next day.
Can I use regular cream instead of buttermilk?
Buttermilk gives the best texture, but milk mixed with a little vinegar works as a substitute.
How do I keep the Oreo pieces crunchy?
Add crushed Oreos just before assembling to avoid them softening too much.
Can I freeze this cake?
Freeze unfrosted cake layers only, well wrapped, for up to 1 month.
More Chocolate Cake Recipes
I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!
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Chocolate Oreo Cake
- Total Time: 1 hour 35 minutes
- Yield: 8 - 10 slices
Description
Chocolate Oreo cake with moist chocolate buttermilk layers, creamy Oreo frosting, and a smooth chocolate drip — a cookies-and-cream cake perfect for birthdays or celebrations. (6-inch / 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
- 6 large egg whites
- 150 g (¾ cup) granulated sugar
- 300 g (1 ¼ cups) unsalted butter, softened
- 2 teaspoons vanilla extract
- 14 Oreo cookies, finely crushed into powder
Oreo mascarpone frosting
- 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
- Whisk egg whites and granulated sugar in a heatproof bowl set over gently simmering water until the sugar is fully dissolved and the mixture reaches 160°F (71°C).
- Transfer to a stand mixer fitted with the whisk and beat on high speed for 10–15 minutes, until the meringue is stiff, glossy, and completely cool.
- Lower the speed and gradually add the softened butter, vanilla, and a pinch of salt; keep mixing until the buttercream comes together and turns smooth.
- Increase to medium-high speed and whip until thick, fluffy, and silky.
- Fold in the crushed Oreo cookies, then switch to the paddle attachment and mix on low speed for 1–2 minutes to smooth the texture and remove air bubbles.
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
- Method: baking
- 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
Wattoote
great cake
Lisa Swartz
Love this it's
Fadela
Thanks 😉
nathalie
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