Oreo Chocolate Cake

This chocolate Oreo cake is completely addictive, as delicious as my Kinder cake recipe, and as perfect for all your celebration as my chocolate birthday cake.

Loaded with moist chocolate cake, filled with a light Oreo frosting, and decorated with Swiss Oreo buttercream and an extra chocolate drip.

>> If you like this kind of cake, here's a complete layer cake guide with all my layer cake recipes.

this recipe

Jump to:

• Why you'll love this recipe
• More Oreo Desserts
• Ingredients you need for this recipe
• How to make the Oreo birthday cake
• Make the chocolate cake
• Storage and tips
• You'll also love
• Oreo Chocolate Cake

All my desserts made with Oreo cookies are amazing, like this Cookies and cream cheesecake, these Oreo chocolate chip cookies, these Oreo brownies or this delicious Chocolate Oreo Cake recipe.

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-flavored 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

• Quick and easy recipe with my tips for success + video recipe (coming soon).
• Ultra indulgent with a delicious Oreo flavor in a super moist and chocolatey cake.
• Perfect for special occasions, birthdays, baby showers, graduations, etc.

More Oreo Desserts

Ingredients you need for this recipe

Here's an overview of the ingredients needed and possible substitutions to make this Chocolate cake with Oreo cookies, scroll down the page to see the quantities in the recipe card.

Chocolate cake

• Flour: Use wheat flour such as Cake flour (T45 flour in Europe), and measure the quantities carefully with a scale rather than a measuring cup, which could give a difference and change the texture of the cake.
• Cocoa powder: Use unsweetened, bitter cocoa powder, not the kind used in children's hot chocolate for breakfast, which contains very little cocoa and mostly sugar.
• Yeast: An essential blend of baking powder and baking soda that will help the cake rise for its softness while keeping its texture moist.
• Vegetable oil: Sponges made with oil rather than unsalted butter give a crazy moist texture, even after a spell in the fridge. I like to use grapeseed oil, but any other neutral vegetable oil is just as good, like sunflower oil or rapeseed oil.
• Eggs: Take large room-temperature eggs in preference, and remember to take them out in advance, or dip them in a bowl of hot water for a few minutes.
• Sugar: White granulated sugar is preferable, but you can always use flavored sugar such as brown sugar.
• Buttermilk: It's the key ingredient that gives it its softness and flavor. If you don't have any, I'll give you a tip on how to replace it in the recipe card.
• Coffee: Black espresso coffee, or simply filter or instant coffee, enhances the taste of chocolate without leaving any coffee flavor. You can replace it with water.
• Vanilla and salt: Essential for flavoring pure vanilla extract and table salt to bring out all the flavors.

Oreo frosting

• Mascarpone cheese: It gives the frosting a thicker texture than using only heavy cream.
• Heavy cream: Use heavy cream full fat or heavy whipping cream, which contains more fat.
• Powdered sugar: Only very fine powdered sugar so that you don't feel it in your mouth.
• Vanilla extract: Pure vanilla extract for fragrance or vanilla bean seeds.
• Oreo crumbs: Blend Oreo cookies in a powerful food processor until you have a fine Oreo powder.

You may also like: Top 10 cake decorating equipment and utensils.

Oreo buttercream

Not a buttercream, but a Swiss meringue buttercream flavored with Oreos, it's soft and perfect for smoothing a layer cake and decorating with a piping bag.

You can replace the buttercream with a chocolate ganache like my whipped chocolate ganache as in this chocolate strawberry cake or try the recipe for White Chocolate Swiss Meringue Buttercream.

Chocolate drip

• Chocolate: baking chocolate or semi-sweet chocolate chips.
• Heavy cream: the same amount of full-fat heavy cream.

⚠️ You'll find quantities and instructions in the recipe card at the end of the page.

How to make the Oreo birthday cake

Make the chocolate cake

• 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.
• Pour the chocolate cake batter 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 cake rack.

Tip: To save time, you can prepare the chocolate cake up to 3 days in advance and store it in the fridge under plastic wrap.

Oreo buttercream frosting

• 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 a flat spatula for 2-3 minutes until you have a smooth, homogeneous Oreo buttercream.

Tip: Keep at room temperature until ready to assemble, or store in the fridge (just bring to room temperature before whipping again).

Oreo whipped cream

• 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.

Tip: Prepare the Oreo frosting at the last minute, taking care not to overbeat or you'll end up with a grainy mixture.

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 angled spatula to enclose any cake crumbs.
• Add a new layer of buttercream over the entire cake and smooth with an icing smoother.

You may also like: How to Frost a Cake

Chocolate drip and decoration

• Heat the chocolate and heavy cream in a microwave or double boiler until fluid, 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 Oreo cookies.
• Place the Oreo chocolate cake in the fridge for about 1 hour before serving.

Tip: After a long refrigeration period, the buttercream will harden considerably, so take it out 20 minutes in advance to soften the cream a little before serving.

Storage and tips

In the fridge: This Oreo chocolate layer cake can only be stored in the fridge for around 3-4 days, in an airtight container or wrapped in plastic film.

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.

Let the chocolate cake layers cool completely before adding the filling: if they're still a little warm, the frosting will melt and the cake will fall apart.

Let the cookie and cream cake stand in the fridge for a few minutes before smoothing: Especially if you're doing this in the warmer months when frostings tend to soften very quickly.

Use the acrylic disc technique for perfect smoothing: Watch my video on how to perfectly smooth a layer cake with ganache trays.

You'll also love

• Vanilla birthday cake
• Oreo milkshake
• Chocolate raspberry cake

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