This chocolate Oreo cake is a real game-changer, packing a moist and rich flavor that's just as amazing as my chocolate birthday cake. It's layered with a light Oreo frosting, topped with Swiss Oreo buttercream, and finished with a decadent chocolate drip, making it a hit for any celebration.
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This Oreo Cake is a super yummy dessert perfect for anyone who loves chocolate and Oreos. It's all about that sweet chocolate mixed with the crunchy and creamy taste of Oreos, making it a top pick for a treat or a birthday cake.
All the taste of cookies and cream Oreo in a delicious and perfect chocolate Oreo birthday cake, made with just 3 preparations, my moist chocolate buttermilk cake, filled with an Oreo frosting and an Oreo buttercream made following my Swiss meringue buttercream.
And don't forget to add the chocolate drip to your cake, which adds a touch of deliciousness to this Oreo cake that will make all Oreo lovers fall in love.
Why you'll love this recipe
Craving for more Oreo recipes? Give these a try, Cookies and cream cheesecake, Oreo mug cake, Oreo chocolate chip cookies, Oreo brownies, Oreo cupcakes, Red velvet Oreo Cookies
Ingredients you need
You need these ingredients to make this chocolate cake with Oreo cookies recipe:
- Chocolate cake: Cake flour, unsweetened cocoa powder, a mix of baking powder and baking soda, vegetable oil, large eggs, granulated sugar, buttermilk (milk or sour cream substitution in the recipe card), coffee or water, fine salt, and vanilla extract.
- Oreo whipped cream frosting: Mascarpone frosting, heavy cream or heavy whipping cream, powdered sugar, vanilla extract and oreo crumbs.
- Oreo buttercream: Egg whites, granulated sugar, unsalted butter and Oreo crumbs.
- Chocolate drip: Semi-sweet chocolate chips with heavy cream.
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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!
- Mix the dry ingredients in a bowl, sift the cake flour, cocoa powder, baking powder, baking soda and salt.
- Whisk in vegetable oil, eggs, vanilla and buttermilk until smooth.
- Mix in the dry ingredients and black coffee alternately, in batches, until you have a slightly liquid cake batter.
- Divide batter and pour into 3 6 inches / 15 cm prepared cake pans, lined with parchment paper.
- Bake in a preheated oven at 329°F / 165°C for around 35 minutes, until puffed and cooked through in the center.
- Leave to cool before removing from the cake pans and cooling completely upside down on a wire rack.
- Cook the egg whites and sugar in a double boiler over a saucepan containing a little water, stirring constantly with a whisk and checking the temperature with a cooking thermometer, which should read 131°F/ 55°C.
- Whip the mixture in a stand mixer fitted with the whisk attachment at maximum speed for approx. 10 - 15 minutes, until the meringue is glossy and firm.
- Add the chopped butter, leaving the mixer running at medium speed, then continue mixing at high speed for 5 minutes until you have a homogeneous buttercream.
- Add the mixed Oreo cookies, vanilla extract and pinch of salt, mixing this time with the paddle attachment for 2-3 minutes until you have a smooth, homogeneous Oreo cream filling.
- Place all ingredients in a large mixing bowl: cold mascarpone cheese, cold heavy cream, powdered sugar, liquid vanilla extract and powdered Oreo cookies.
- Mix with an electric mixer at medium speed for about 3 minutes until smooth and firm.
Assembling
- Cut out the bump from the chocolate cakes as required, using a cake leveler or large saw knife.
- Place the first cake layer on a cake board placed on a decorating cake turntable and apply Oreo buttercream to the edges, then top the center with Oreo frosting and add crushed Oreos.
- Cover with the second layer of cake and repeat this step, then finish with the final cake layer.
- Cover the entire cake with a thin layer of oreo buttercream, using an offset spatula to enclose any cake crumbs.
- Add a new layer of buttercream outside of the cake and smooth with an icing smoother.
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- Heat the chocolate and heavy cream in a microwave or double boiler until you get a melted chocolate mixture, then allow to cool slightly before drizzling over the top of the cake, bringing it to the edges to create a drip effect.
- Fill a piping bag fitted with a decorative tip (here 1B) with the remaining Oreo Swiss meringue buttercream.
- Decorate the top of the cake by swirling or poaching the remaining frosting, then add whole Oreos or crushed oreo cookies.
- Place the Oreo cake in the fridge for about 1 hour before serving.
Tips for this recipe
Storage
In the fridge: This Cake can only be stored in the fridge for around 3-4 days, in an airtight container or wrapped in plastic wrap.
Freezing: You can freeze this layer cake whole or cut it into slices for up to 3 months, letting it recover slowly in the fridge.
Room temperature: For a stable cake at room temperature, use the Swiss meringue buttercream also inside the cake in place of the Oreo frosting.
Variations & Substitutions
Recipe Questions
Can I prepare the Chocolate Oreo Cake in advance?
Absolutely, you can make the cake layers ahead of time and just whip up the frosting on the day you want to serve it. Keeps things chill and stress-free!
Can I make Oreo Cupcakes with the cake batter?
Yep, you totally can! Just adjust the amount of Oreos for decorating, and you're good to go for some awesome Oreo cupcakes.
More Chocolate Cakes
I hope you love this Oreo chocolate cake recipe. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Oreo Chocolate Cake
- Total Time: 1 hour 35 minutes
- Yield: 8 - 10 slices
Description
Delicious Oreo chocolate cake with a moist chocolate buttermilk cake, Oreo whipped cream and Oreo Swiss meringue buttercream. (For 6 inches cake - 8-10 slices)
Ingredients
Chocolate cake
- 225 g (1 ¾ cups) Flour - cake flour
- 80 g (⅔ cup) Cocoa powder - unsweetened
- 1 tsp baking powder - 6g
- 1 tsp. baking soda - 6 g
- ½ tsp. salt - 3 g
- 345 g (1 ¾ cups)Sugar - granulated white sugar
- 3 Eggs - large at room temperature
- 1 ½ teaspoons Vanilla extract
- 160 ml (¾ cup) Vegetable oil
- 190 ml (¾ cup) Buttermilk
- 170 ml (¾ cup) Coffee - cooled or water
Oreo Swiss buttercream
- 1 portion of my Oreo buttercream
Oreo Filling
- 150 g (⅔ cup) Mascarpone cheese - cold
- 210 ml (1 cup) heavy cream - full-fat and cold
- 1 tbsp. powdered sugar
- 1 tsp vanilla extract
- 2-3 Oreo cookies crumbs mixed into fine powder
- Crushed Oreo cookies
Chocolate drip
- 70 g (½ cup) Chocolate chips - semi-sweet
- 70 ml (⅓ cup) Heavy cream - full-fat
Instructions
Chocolate cake
- In a bowl, mix and sift together the dry ingredients, cake flour, unsweetened cocoa powder, baking powder, baking soda and salt.
- Place the eggs, sugar, vanilla extract, vegetable oil and buttermilk in a large bowl and mix with a hand whisk or electric mixer until smooth.
- Add the flour mixture and cooled black coffee alternately and in batches, mixing between each addition with an rubber spatula until the mixture is smooth and a little runny.
- Preheat the oven to 329°F / 165°C and line 3 6 inches/ 15 cm diameter cake tins with baking parchment.
- Divide the mixture into 3 and divide between the 3 pans (if you only have one or two pans, bake in several batches).
- Bake for 35 - 40 minutes, until the center is well done. (Check by plunging a toothpick into the center - it should come out clean or with crumbs).
- Allow the cakes to cool slightly before removing from the pan and cooling completely on a cake rack, upside down.
Oreo Swiss buttercream
- Prepare my Swiss buttercream recipe.
- At the end of the preparation, add the Oreo crumbs, finely blended in a food processor, and mix until smooth.
- Keep at room temperature until ready to assemble.
Oreo Filling
- Place all the ingredients in a large bowl, the cold mascarpone cheese, the cold heavy cream, powdered sugar, vanilla extract and the Oreo crumbs.
- Using an electric mixer, beat at medium speed for 2-3 minutes until smooth and firm.
- Keep in a cool place until ready to assemble.
Chocolate drip
- Melt the chocolate chips with the heavy cream in a double boiler or in the microwave until the mixture is liquid and smooth.
- Leave the chocolate ganache drip to cool at room temperature until it is fluid and less liquid (around 88°F/ 31°C)
Assembly
- Using a cake leveler or large serrated knife, cut out the bumps in the 3 chocolate cake layers.
- Place a cake board on a cake decorating turntable, then place a first layer of chocolate cake.
- Apply a boudin of Swiss meringue buttercream to the outer edges of the first cake layer, then fill the inside with Oreo filling and sprinkle a few crushed Oreo cookie.
- Cover with the second layer of chocolate cake and repeat the last step, finishing with the final layer of cake.
- Apply a very thin layer of oreo Swiss meringue buttercream over the entire cake, using an angled spatula to seal in any crumbs, then place your layer cake in the fridge for around 10-15 minutes (to harden the crumb-coating).
- Then cover the oreo cake with a new, thicker layer of buttercream and smooth it out with icing smoother until you have a smooth outer finish, then place it back in the fridge for a further 20 minutes.
- Drizzle the chocolate drip over the top of the cake and use the spatula to bring it to the edges.
- Decorate the top of the cake with the remaining buttercream in a piping bag fitted with a decorative tip (in this case tip 1B), then add whole Oreo cookies.
- Place the chocolate Oreo cake back in the fridge for about 1 hour before serving.
Notes
Storage: up to 3-4 days in the fridge under plastic wrap or in an airtight container, up to 3 months in the freezer.
- Homemade buttermilk: Replace the buttermilk with (¾ cup) milk and 1 tbsp white vinegar or fresh lemon juice.
- If your cake has rested in the fridge for more than 1 hour, remember to take it out 20-30 minutes beforehand to soften the buttercream a little, as if it's too cold it will be too hard and difficult to eat.
- For a more stable cake at room temperature, skip the Oreo frosting and use the Swiss meringue buttercream instead.
- If you only have one pan, bake in 3 batches in the same pan, reducing the baking time to around 20-30 minutes.
- Check baking by inserting a knife blade or toothpick into the center of the cake; it should come out clean or with crumbs.
- 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 😉