Can I turn this recipe into cupcakes?

Lucky for you, I already have a recipe for Oreo cupcakes ! I recommend following the recipe as instructed, as it is the same cake batter and frosting as this recipe.

Can I skip using the black cocoa powder if I don't have it?

You can omit the black cocoa powder, but without it, the cake will lack some of the Oreo flavor!

Chocolate Oreo Cake

This chocolate Oreo cake has it all: super moist chocolate cake layers, creamy Oreo frosting, and crushed Oreo cookies in every single bite. It’s rich, indulgent, and better than anything you’d find at a bakery!

Oreo layer cake cut in half to show the moist texture.

Chocolate and Oreos are a match made in heaven, and this Oreo cake perfectly combines them. With soft chocolate cake layers and a decadent Oreo filling, every bite is packed with chocolate cookie flavor!

As a former pastry chef, I have carefully tested this recipe to ensure it’s as irresistible as my Oreo cinnamon rolls and Oreo chocolate chip cookies. Whether for birthdays or casual get-togethers, this cake is guaranteed to impress!

Table of Contents

An Oreo Lovers’ Dream

Oreos in every layer—crushed Oreos are mixed into the cake batter and frosting, so every layer is loaded with cookies-and-cream flavor.

Extra Oreo toppings—similar to my Oreo cookie cake, crushed and whole Oreos are added to the top for a professional bakery-style finish and more Oreo flavor!

Key Ingredients and Substitutions

Ingredients needed to make chocolate cake with oreos in bowls with labels.

Oreo cookies: Any chocolate sandwich cookie will work. I recommend regular Oreos, not double-stuffed ones, because of the extra cream filling.

Cake flour: Because of the mixing method, all-purpose flour should be avoided as it can create a tough, dense texture!

Sour cream: This cake requires moisture and acidity from sour cream. For a similar flavor, substitute it with equal parts full-fat Greek yogurt.

Dutch-processed cocoa powder: Do not use natural cocoa powder. It has different acidity levels and can affect the texture and rise of your cake.

Black cocoa powder: Black cocoa powder is a highly alkalized type of cocoa powder, and it’s what is used in Oreos (or my Oreo brownies). We’re only using a portion of it in the cake batter to bring out more Oreo flavor. Don’t be tempted to substitute all the cocoa for black cocoa powder because it lacks the fat to moisten the cake!

Hot coffee or hot water: Hot liquid enhances the cocoa powder’s flavor, blooms the cocoa, and allows it to dissolve properly. You’ll notice I use hot liquid in all my chocolate cake recipes, including my Oreo cookie cupcakes! The coffee gives the chocolate a deeper, darker flavor but can be replaced with hot water.

Recipe Instructions

A mixing bowl with the butter and flour mixture combined.

Step 1: Mix the butter into the flour. This reverse creaming method first beats the butter into the dry ingredients to coat the flour in fat. It produces a super moist and tender texture, like my black velvet cupcakes!

A mixing bowl with the wet ingredients being mixed into the dry ingredients.

Step 2: Mix in the wet ingredients. You will need to add them in three additions, scraping down the bowl in between to ensure everything is well combined.

The chocolate cake layers cooling on a wire rack.

Step 3: Bake and cool the cake layers. Evenly distribute the cake batter into each prepared cake pan, using a scale for accuracy. Once baked, allow them to cool on a wire rack. Don’t rush the cooling process; the frosting will melt off if they’re too warm!

Step 4: Make the Oreo frosting. Beat the butter and sugar for at least 5 minutes at a low to medium-low speed. This will aerate the frosting so that it almost triples in volume. If you don’t beat it long enough, you won’t have enough to cover the cake!

Three layers of chocolate cake with Oreo frosting in between layers on a cake stand.

Step 5: Fill the cake layers. Trim a thin layer off the top of each cake layer, then alternate stacking the cake and Oreo buttercream, with the last layer placed upside down so the top of the cake is flat.

The Oreo cake covered in chocolate ganache and garnished with Oreo cookies on top.

Step 6: Pour the chocolate ganache on top. Once the entire cake is frosted, chill it in the fridge while the ganache cools. Then, pour it over the top and push it to the edges with an offset spatula. Decorate with crushed Oreos, whole Oreos, etc.

Creamy Oreo Frosting Tips

Finely crush the Oreo cookies. You want to avoid large chunks for a smooth texture, like in my Oreo cheesecake cookies. I always use a food processor to ensure the cookies are finely ground!

Beat it low and slow. Mixing at low to medium-low speed incorporates air for a light, creamy texture. High speeds can create large air bubbles that show on the cake, so take it slow for a smooth finish.

Decorating Ideas

Chocolate shavings or curls: Add chocolate shavings or curls on top for an elegant touch that enhances the chocolate flavor.

Colored sprinkles: Use themed colored sprinkles (like black and white) for a fun, festive look, perfect for birthdays, celebrations, or Halloween!

Buttercream swirls: Pipe swirls or rosettes around the edges of the cake.

Tips for a Perfect Layer Cake

Precision is key. Use a kitchen scale for accuracy, especially for dry ingredients. Too much flour can lead to dense cake layers, while too little can cause them to collapse.

Line and grease the pans. Line the bottoms of the pans with parchment paper and grease the sides. This prevents the cake layers from sticking and makes removing them from the pans easy.

Level the layers. Once cooled, use a serrated knife or a cake leveler to trim any domed tops for flat, even layers. This ensures stable stacking and a bakery-worthy finish!

Storage, Freezing, and Make Ahead

Storage: Leftovers can be kept in an airtight container at room temperature for 2-3 days or in the fridge for up to 5 days. If refrigerated, let the cake come to room temperature before serving!

Freezing: You can store the whole cake or individual slices in the freezer for up to 1 month. Before serving, let the cake defrost at room temperature.

Make ahead: The buttercream can be made up to 2 weeks in advance and kept in the fridge. When ready, let it sit overnight at room temperature and re-whip it before using it. The cake layers can also be baked and kept in the freezer until ready to use.