🍰 Chocolate Oreo Cake
Three layers of moist, rich chocolate sponge filled with creamy, Oreo-packed buttercream frosting—this cake is a dessert lover’s dream come true. With the crunch of crushed cookies and a melt-in-your-mouth finish, this decadent treat tastes like it came straight from a high-end bakery. Simple to make, unforgettable to eat!
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
- Âľ 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
- Âľ cup 185g Greek yogurt or sour cream (room temp)
- 2 large eggs + 2 egg yolks
- 1½ tsp vanilla extract
- â…” 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
- ÂĽ 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.