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–+ servings
Chocolate Oreo cake on a stand cut in half so that you can see the Oreo filling.
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5 from 2 votes

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!

Equipment

Ingredients

Cake Batter

  • 1 3/4 cups cake flour *See notes below for measuring*
  • 1 1/2 cups granulated sugar
  • 1/2 cup dark brown sugar packed
  • 1 cup finely ground Oreo cookies
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 7 tablespoons unsalted butter cubed, room temperature
  • 1 cup hot brewed coffee
  • 3/4 cup Dutch-processed cocoa powder
  • 1/4 cup black cocoa powder
  • 1 cup sour cream room temperature
  • 1/2 cup whole milk room temperature
  • 2 large eggs room temperature
  • 1/3 cup vegetable oil
  • 1 tablespoon vanilla extract

Oreo Frosting

  • 1 1/2 cups unsalted butter room temperature
  • 2 cups powdered sugar
  • 3/4 cup finely ground Oreo cookies
  • 3 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • Pinch fine sea salt

Chocolate Ganache Glaze

  • 1/3 cup heavy whipping cream
  • 1.5 ounce semisweet or dark chocolate bar chopped
  • Oreo cookies for decorating
US Customary - Metric

Instructions

  • Grease the sides of three 8-inch cake pans and line the bottoms with parchment paper. Preheat the oven to 350 F/180 C.
  • Combine the cake flour, sugar, brown sugar, oreo crumbs, baking powder, baking soda, and salt. Mix in the butter on low speed until it resembles coarse sand.
  • Whisk together the hot coffee and both cocoa powders. Then whisk in the sour cream, milk, eggs, oil, and vanilla.
  • Mix the wet ingredients a third at a time into the mixing bowl, scraping down the sides and bottom of the bowl between each addition, and just mixing until incorporated.
  • Evenly distribute the cake batter into the prepared cake pans (roughly 565 g). Bake for 20-30 minutes, or until a toothpick inserted into the center comes out covered in a few moist crumbs. Let the pans cool on a wire rack for 20 minutes, then gently remove them from the pans and let them finish cooling on the rack.

Make the Oreo Frosting

  • Cream the butter in a stand mixing bowl until smooth. Then, mix in the powdered sugar. Beat on medium-low speed for 5 minutes until the frosting is light, white, and tripled in volume. Then, mix in the Oreo crumbs, heavy cream, vanilla, and salt until combined.

Assembly

  • Use a serrated knife to slice a thin layer off the top of each cake layer. Place your first layer on your serving board, then spread some of the Oreo frosting filling on top. Continue with the next layer the same way. Place the third cake layer upside down so that the top of the cake is flat.
  • Use the remaining buttercream to cover the top and sides of the cake with the remaining frosting. Then, chill the cake in the fridge while you make the ganache.
  • Heat the cream in the microwave or in a pot on the stove until almost boiling. Pour the cream over the chopped chocolate, then stir to emulsify. Set it aside for 5 minutes to cool. If it's too warm, it will melt the frosting!
  • Pour the ganache on top of the cake and use an offset spatula to push it over the edges. Garnish with extra Oreo cookies and enjoy!

Video

Notes

*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage: Leftovers can be kept at room temperature for 2-3 days or in the fridge for up to 5 days. You can also freeze the cake for up to 1 month!
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