clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Oreo Chocolate Cake

  • Author: Fadela
  • Total Time: 1 hour 35 minutes
  • Yield: 8 - 10 slices


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) 


Chocolate cake

  • 225 g (1 3/4 cups) Flour - cake flour
  • 80 g (2/3 cup) Cocoa powder - unsweetened
  • 1 tsp baking powder - 6g
  • 1 tsp. baking soda - 6 g
  • 1/2 tsp. salt - 3 g
  • 345 g (1 3/4 cups)Sugar - granulated white sugar
  • 3 Eggs - large at room temperature
  • 1 1/2 teaspoons Vanilla extract
  • 160 ml (3/4 cup) Vegetable oil
  • 190 ml (3/4 cup) Buttermilk
  • 170 ml (3/4 cup) Coffee - cooled or water

Oreo Swiss buttercream

  • 1 portion of my SMBC
  • 14 Oreo cookies mixed in powder

Oreo Filling

  • 150 g (2/3 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 (1/2 cup) Chocolate chips - semi-sweet
  • 70 ml (1/3 cup) Heavy cream - full-fat


Chocolate cake

  1. In a bowl, mix and sift together the dry ingredients, cake flour, unsweetened cocoa powder, baking powder, baking soda and salt.
  2. 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.
  3. 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.
  4. Preheat the oven to 329°F / 165°C and line 3 6 inches/ 15 cm diameter cake tins with baking parchment.
  5. Divide the mixture into 3 and divide between the 3 pans (if you only have one or two pans, bake in several batches).
  6. 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).
  7. Allow the cakes to cool slightly before removing from the pan and cooling completely on a cake rack, upside down.

Oreo Swiss buttercream

  1. Prepare my Swiss buttercream recipe. 
  2. At the end of the preparation, add the Oreo crumbs, finely blended in a food processor, and mix until smooth.
  3. Keep at room temperature until ready to assemble.

Oreo Filling

  1. Place all the ingredients in a large bowl, the cold mascarpone cheese, the cold heavy cream, powdered sugar, vanilla extract and the Oreo crumbs.
  2. Using an electric mixer, beat at medium speed for 2-3 minutes until smooth and firm.
  3. Keep in a cool place until ready to assemble.

Chocolate drip

  1. Melt the chocolate chips with the heavy cream in a double boiler or in the microwave until the mixture is liquid and smooth.
  2. Leave the chocolate ganache drip to cool at room temperature until it is fluid and less liquid (around 88°F/ 31°C)


  1. Using a cake leveler or large serrated knife, cut out the bumps in the 3 chocolate cake layers.
  2. Place a cake board on a cake decorating turntable, then place a first layer of chocolate cake.
  3. 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.
  4. Cover with the second layer of chocolate cake and repeat the last step, finishing with the final layer of cake.
  5. 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).
  6. 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. 
  7. Drizzle the chocolate drip over the top of the cake and use the spatula to bring it to the edges. 
  8. 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.
  9. Place the chocolate Oreo cake back in the fridge for about 1 hour before serving.


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 (3/4 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

Keywords: oreo chocolate cake, oreo birthday cake, oreo cake, chocolate oreo cake