Chocolate Oreo Cake
A rich and moist chocolate cake layered with cookies-and-cream buttercream and topped with a glossy chocolate ganache, perfect for special occasions.
Ingredients
Chocolate Cake
- 2 cups all-purpose flour (measured properly)
- 2 cups sugar
- 3/4 cup natural unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup milk
- 1 cup vegetable oil
- 1 1/2 tsp vanilla extract
- 1 cup boiling water
Oreo Buttercream + Filling
- 3 cups unsalted butter room temperature
- 8-9 cups powdered sugar
- 3 cups Oreo crumbs (about 33 Oreos)
- 1 tsp vanilla extract
- 6-7 tbsp heavy whipping cream
- pinch salt
- 12 Oreos, chopped
Chocolate Ganache
- 6 oz semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
To Finish
- as needed Oreos, optional
Instructions
Preparation
- Heat the oven to 300°F. Line the bottoms of three 8-inch cake pans with parchment circles and grease the sides.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until even.
Cake Batter
- Add the eggs, milk, and vegetable oil to the dry mixture. Mix until smooth and uniform.
- Stir the 1 1/2 tsp vanilla into the boiling water, then pour it into the batter and mix well.
Baking
- Divide the batter evenly between the pans and bake for 30–33 minutes, until a toothpick comes out with moist crumbs.
- Let the cakes cool in the pans for about 10 minutes, then turn out onto a cooling rack.
Frosting
- Beat the butter until smooth. Slowly add 4 cups of powdered sugar and mix until smooth.
- Mix in vanilla, Oreo crumbs, and salt.
- Add remaining powdered sugar and cream as needed until the frosting is smooth and spreadable.
Assembling the Cake
- Stir chopped Oreos into about 3 1/2 cups of the Oreo buttercream for the filling.
- Level the cake layers if necessary. Spread filling between layers, stacking as you go.
- Frost the outside of the cake with remaining Oreo buttercream.
Ganache
- Heat the heavy cream until boiling, pour it over the chocolate chips, and let it sit for 2-3 minutes before whisking until smooth.
- Drizzle ganache over the cake edges and pour the remainder to spread evenly on top.
Finishing Touches
- Pipe remaining frosting around the top edge and add an Oreo on each swirl.
- Let the cake firm up briefly before serving.
Notes
This cake keeps best well covered for 3–4 days. If you've added Oreo halves on top, add them right before serving for a crunchier finish.