🍰Dreamy Chocolate Oreo Cake for Cookie Lovers
🍫 A Dreamy Chocolate Delight
If you’re anything like me and adore desserts, this Chocolate Oreo Cake will quickly become your favorite indulgence! It effortlessly combines my passion for luscious, velvety chocolate and crispy, addictive Oreos, creating a dessert that’s truly unforgettable. Imagine sinking your teeth into three super moist layers of chocolate sponge, generously filled and coated with a creamy Oreo-packed buttercream frosting. Each layer is beautifully accented with crushed Oreos for a delightful crunch with every bite. 🤤
This cake feels like it came straight from a gourmet bakery—it’s soft, fluffy, and beautifully decadent. Once you taste this creamy, dreamy treat filled with delicious Oreo cookies, you’ll know you’ve discovered dessert heaven! Believe me, it’s amazing!
🌟 What Makes This Cake So Special?
What’s better than cake loaded with delicious Oreos? If Oreos hold a special place in your heart, then you’re going to love this cake. Every ingredient has been carefully selected to give you a cake that’s moist, flavorful, and incredibly easy to prepare. Forget complicated baking steps; this recipe is super simple—just mix everything in one bowl and bake! No tricky methods needed.
This recipe generously uses an entire package of Oreos, ensuring you taste cookies and cream in every single bite. From the delicious cake batter to the irresistible buttercream frosting, crushed Oreos enhance both texture and flavor. The frosting is a smooth, creamy American-style buttercream that transforms into an unforgettable treat once mixed with crushed Oreos—so fluffy, it literally melts in your mouth. 😍
📋 Ingredients for Chocolate Oreo Cake
🍚 Dry Ingredients
- 2½ cups (330 g) all-purpose flour
- ¾ cup (77 g) Dutch processed or natural unsweetened cocoa powder
- 2 teaspoons instant coffee powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- Pinch of salt
🥛 Moist Ingredients
- ¾ cup (185 g) Greek yoghurt or sour cream (room temperature)
- 2 large eggs + 2 egg yolks
- 1½ teaspoons vanilla extract or essence
- ⅔ cup (130 g) unflavored vegetable oil (canola preferred)
- 1½ cups (360 g) milk (room temperature)
- 1 cup (240 ml) boiling water
🧁 Oreo Buttercream and Filling
- 3 cups (672 g) unsalted butter (softened)
- 8–9 cups (920–1035 g) powdered sugar
- 3 cups (414 g) crushed Oreo crumbs (~33 Oreos)
- 6–7 tbsp (90–105 ml) heavy whipping cream
- 1 teaspoon pure vanilla extract
- Tiny pinch of salt
🎉 Decoration & Toppings
- 14 Oreos (roughly chopped)
- 6 oz (169 g) semi-sweet chocolate chips
- ½ cup (120 ml) heavy cream (for ganache)
- 10–13 Oreos or chocolate sandwich cookies (optional topping)
- ¼ cup chopped dark chocolate (optional)
👩🍳 Instructions for Chocolate Oreo Cake
Step 1: Preparation and Baking 🔥
Start by preheating your oven to 350°F (175°C). Line two 8-inch cake pans with parchment paper circles, then lightly grease the sides using butter or cake release. This ensures your cakes bake evenly and slide out easily after baking.
Step 2: Mixing Ingredients 🥣
Sift flour, cocoa powder, baking powder, and baking soda into a large bowl, whisking to remove lumps. In a separate bowl, gently microwave milk, vegetable oil, butter, and instant coffee powder until melted. Stir until smooth (small lumps are okay).
Step 3: Creating the Cake Batter 🧑🍳
In a stand mixer bowl fitted with a paddle attachment, beat yogurt, egg yolks, vanilla extract, and sugar until fluffy. Gradually mix in the warm milk mixture, alternating with your dry ingredients, until smooth. Finally, fold in some roughly chopped Oreos for a delightful crunch.
Step 4: Baking the Cakes 🍞
Divide batter evenly between the prepared pans. Tap gently to release trapped air bubbles. Bake in the oven at 300°F (150°C) with the fan on for about 33 minutes. Cakes are ready when a toothpick comes out clean. Cool in pans for 20 minutes, then transfer to a wire rack to cool completely.
Step 5: Oreo Buttercream and Filling 🍪
Beat softened butter, powdered sugar, and vanilla extract until fluffy. Add crushed Oreo crumbs and heavy whipping cream, mixing until smooth and creamy. Set aside some frosting, adding extra chopped Oreos to make a crunchy, delicious filling.
Step 6: Assembling and Frosting the Cake 🎂
Use a serrated knife to trim the cake tops, ensuring flat layers. Spread crunchy Oreo filling generously onto the first cake layer, then stack the second layer on top. Smooth buttercream frosting around the sides and top for a professional finish using a spatula or scraper.
Step 7: Chocolate Ganache and Decoration 🍫
To prepare the chocolate ganache, heat heavy cream until just boiling. Pour hot cream over chocolate chips, wait briefly, and whisk until silky smooth. Using a squeeze bottle, drizzle the ganache around the edges for an elegant drip effect. Decorate with piped frosting swirls and Oreos, and sprinkle crushed Oreos around the cake base.
Step 8: Storing ❄️
Store your finished Chocolate Oreo Cake in an airtight container or wrapped carefully with plastic wrap in the fridge for 3-4 days. It tastes even more delightful paired with Birthday Cake Ice Cream, homemade whipped cream, or drizzled with hot fudge sauce. 😋
❄️ Storage & Reheating Tips
- Fridge: Store in an airtight container for up to 4 days. Bring to room temperature before serving.
- Freezer: Wrap unfrosted cake layers in plastic wrap and freeze up to 2 months. Thaw before decorating.
- Serving Tip: Best enjoyed slightly chilled or at room temperature with whipped cream or vanilla ice cream.
Let me know if you’d like schema markup for this, a printable card version, or a Pinterest-optimized excerpt!
Chocolate Oreo Cake (FAQs)
1. Can I use regular cocoa powder instead of Dutch-processed cocoa?
- Yes, both Dutch-processed and natural unsweetened cocoa powders work perfectly, giving similar delicious results.
2. What can I use instead of Greek yogurt?
- You can substitute Greek yogurt with sour cream or buttermilk for equally moist results.
3. Can this cake be made ahead of time?
- Absolutely! Bake and frost the cake a day ahead and keep it refrigerated. Allow it to reach room temperature before serving.
4. Can I freeze this cake?
- Yes! Wrap unfrosted cake layers tightly in plastic wrap and freeze up to two months. Thaw at room temperature before frosting and serving.
5. How do I ensure my cake stays moist?
- The secret is using room-temperature ingredients, accurate baking times, and proper storage in airtight containers to lock in moisture.
Enjoy baking your ultimate Chocolate Oreo Cake! 🎉
🍰 Chocolate Oreo Cake
Equipment
- Two 8-inch round cake pans
- Mixing bowls (medium & large)
- Electric stand or hand mixer
- Measuring cups & spoons
- Whisk and spatula
- Serrated knife
- Offset spatula or cake scraper
- Parchment paper
- Cooling rack
- Squeeze bottle (for ganache drip)
Ingredients
- Dry Ingredients
- 2½ cups 330g all-purpose flour
- ¾ cup 77g cocoa powder (Dutch-processed or natural)
- 2 tsp instant coffee powder
- 2 tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- Wet Ingredients
- ¾ cup 185g Greek yogurt or sour cream (room temp)
- 2 large eggs + 2 egg yolks
- 1½ tsp vanilla extract
- ⅔ cup 130g vegetable oil (canola preferred)
- 1½ cups 360g milk (room temp)
- 1 cup 240ml boiling water
- Oreo Buttercream & Filling
- 3 cups 672g unsalted butter, softened
- 8 –9 cups 920–1035g powdered sugar
- 3 cups 414g crushed Oreo crumbs (about 33 cookies)
- 6 –7 tbsp 90–105ml heavy whipping cream
- 1 tsp vanilla extract
- Pinch of salt
- Decoration & Ganache
- 14 Oreos roughly chopped
- 6 oz 169g semi-sweet chocolate chips
- ½ cup 120ml heavy cream (for ganache)
- Extra Oreos or sandwich cookies for topping
- ¼ cup chopped dark chocolate optional
Instructions
- Step 1: Preheat Oven
- Preheat to 350°F (175°C). Line two 8-inch pans with parchment rounds and lightly grease the sides.
- Step 2: Prepare Dry Ingredients
- Sift flour, cocoa, coffee powder, baking powder, baking soda, and salt into a large bowl. Whisk to combine.
- Step 3: Combine Wet Mixture
- Microwave milk, oil, and instant coffee together until warm. In a separate bowl, beat yogurt, eggs, and vanilla until fluffy.
- Step 4: Mix Batter
- Alternate adding dry ingredients and warm milk mixture to the egg mixture. Mix until smooth. Fold in chopped Oreos.
- Step 5: Bake the Cakes
- Divide batter evenly into pans. Bake at 300°F (150°C) with fan on for 33–35 minutes or until a toothpick comes out clean. Cool in pans for 20 minutes, then transfer to a wire rack.
- Step 6: Make the Oreo Buttercream
- Beat softened butter and powdered sugar until light and fluffy. Add vanilla, salt, heavy cream, and crushed Oreos. Mix until smooth.
- Step 7: Assemble the Cake
- Trim cake layers flat. Spread Oreo filling on one layer. Stack and frost the entire cake with remaining buttercream using a scraper for a smooth finish.
- Step 8: Chocolate Ganache Drip
- Heat cream until just boiling. Pour over chocolate chips, wait 1 min, then stir until silky. Drizzle around cake edges using a squeeze bottle. Decorate with swirls, chopped Oreos, and sprinkles.
Notes
❄️ Storage & Reheating Tips
- Fridge: Store in an airtight container for up to 4 days. Bring to room temperature before serving.
- Freezer: Wrap unfrosted cake layers in plastic wrap and freeze up to 2 months. Thaw before decorating.
- Serving Tip: Best enjoyed slightly chilled or at room temperature with whipped cream or vanilla ice cream.
