Oreo Cake Recipe: The Ultimate Chocolate Lover’s Dream Dessert

Why You’ll Love This Oreo Cake Recipe

Craving something decadent that’ll make everyone at the table swoon? This show-stopping Oreo cake delivers all the chocolatey, creamy goodness you could want in one spectacular dessert. With layers of rich chocolate cake studded with crushed Oreos and topped with silky Oreo buttercream, it’s the kind of cake that turns ordinary moments into celebrations.

The best part? You don’t need to be a professional baker to nail this recipe. Using simple ingredients and straightforward techniques, you’ll create a bakery-quality cake that looks as impressive as it tastes. Whether you’re celebrating a birthday, hosting friends, or just treating yourself to something special, this Oreo cake is guaranteed to be the star of the show.

Quick Info Table

Prep Time	Cook Time	Total Time	Servings	Difficulty
30 mins	35 mins	2 hours*	12	Medium

*Includes cooling and assembly time

What You’ll Need

For the Chocolate Cake:

• All-purpose flour – 1¾ cups (220g)
• Granulated sugar – 1¾ cups (350g)
• Unsweetened cocoa powder – ¾ cup (75g)
• Baking powder – 2 teaspoons
• Baking soda – 1½ teaspoons
• Salt – 1 teaspoon
• Large eggs – 2, room temperature
• Buttermilk – 1 cup (240ml)
• Strong black coffee – 1 cup (240ml), cooled
• Vegetable oil – ½ cup (120ml)
• Vanilla extract – 2 teaspoons
• Oreo cookies – 15 cookies, roughly crushed

For the Oreo Buttercream:

• Unsalted butter – 1 cup (226g), softened
• Powdered sugar – 4 cups (480g), sifted
• Cream cheese – 4 oz (113g), softened
• Heavy cream – 3-4 tablespoons
• Vanilla extract – 1 teaspoon
• Oreo cookies – 20 cookies, finely crushed
• Salt – Pinch

Substitution Notes:

• Buttermilk substitute: Mix 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes
• Coffee substitute: Hot water works, but coffee enhances the chocolate flavor
• Oil alternative: Melted butter (¾ cup) for richer flavor

Step-by-Step Directions

Preparing the Cake:

1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. Lightly dust with cocoa powder.
2. Mix the dry ingredients in a large bowl. Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
3. Combine wet ingredients in a separate bowl. Beat eggs, then whisk in buttermilk, cooled coffee, oil, and vanilla extract until smooth.
4. Create the batter by gradually adding the wet ingredients to the dry ingredients. Mix until just combined—don’t overmix or your cake will be tough.

Pro Tip: The batter will be quite thin—this is normal! The coffee helps create an incredibly moist cake.

5. Fold in crushed Oreos gently, reserving a few pieces for sprinkling on top if desired.
6. Divide batter evenly between prepared pans. Bake for 32-35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
7. Cool completely in pans for 10 minutes, then turn out onto wire racks. Let cool completely before frosting—this is crucial for clean assembly.

Making the Oreo Buttercream:

8. Beat butter and cream cheese in a large bowl with an electric mixer until light and fluffy, about 3-4 minutes.
9. Gradually add powdered sugar, one cup at a time, beating well after each addition.
10. Add cream, vanilla, and salt, beating until smooth and spreadable. If too thick, add more cream one tablespoon at a time.
11. Fold in crushed Oreos gently—you want visible cookie pieces throughout the frosting.

Assembly:

12. Level cake layers if needed using a serrated knife. Place first layer on serving plate.
13. Spread frosting generously on top of first layer, leaving about ½ inch border from edges.
14. Top with second layer and gently press down. Apply a thin crumb coat of frosting all over the cake to seal in crumbs.
15. Chill for 30 minutes, then apply the remaining frosting in smooth, even strokes.
16. Decorate with whole or halved Oreos around the top edge and sides for that bakery-perfect finish.

How to Serve

This Oreo cake is rich and indulgent, so a little goes a long way. Serve slices with a cold glass of milk for the ultimate nostalgic experience, or pair with vanilla ice cream for an extra special treat.

For special occasions, consider adding a drizzle of chocolate ganache or a sprinkle of edible glitter. Fresh berries like strawberries or raspberries also make a beautiful contrast to all that chocolate richness.

Serving size: Cut into 12 generous slices, though you could easily stretch it to 16 smaller portions for a crowd.

Expert Tips for Success

Storage: Keep covered at room temperature for up to 3 days, or refrigerated for up to a week. Let chilled cake come to room temperature for 30 minutes before serving for best texture.

Make-ahead friendly: Cake layers can be wrapped tightly and frozen for up to 3 months. Thaw completely before assembling.

Frosting consistency: If your buttercream becomes too soft while working, pop it in the fridge for 15 minutes to firm up.

Clean slicing: Use a sharp knife wiped clean between cuts for picture-perfect slices.

Flavor variations: Try different Oreo flavors like Golden Oreos, Mint Oreos, or Birthday Cake Oreos for fun twists on the classic.

Baker’s Secret: Room temperature ingredients blend more easily and create a smoother batter. Take eggs and dairy out of the fridge 1-2 hours before baking.

Common Questions

Can I make this cake without coffee?

Yes! You can substitute the coffee with hot water, but the coffee really enhances the chocolate flavor without making the cake taste like coffee. If you’re sensitive to caffeine, try decaf coffee or use hot chocolate instead.

Why is my frosting too runny?

This usually happens when the butter or cream cheese is too warm. Chill the frosting for 20-30 minutes, then beat again. If it’s still too soft, gradually beat in more powdered sugar until you reach the right consistency.

Can I use a different pan size?

Absolutely! This recipe works great as 24 cupcakes (bake 18-20 minutes) or in a 9×13 inch pan (bake 35-40 minutes). Just adjust baking times accordingly and test with a toothpick.

How do I get clean, smooth frosting?

The secret is a good crumb coat first, then chilling before applying the final layer. Use an offset spatula for smooth sides, and dip it in warm water and wipe clean between strokes for the smoothest finish.

Can I make this dairy-free?

Yes! Use dairy-free butter alternatives, coconut cream instead of heavy cream, and dairy-free cream cheese. The texture will be slightly different but still delicious.

Final Thoughts

This Oreo cake recipe proves that homemade doesn’t have to mean complicated. With its tender chocolate layers and creamy Oreo-studded frosting, it’s the kind of dessert that creates lasting memories and has everyone asking for the recipe.

The combination of techniques—from the coffee-enhanced chocolate cake to the perfectly balanced buttercream—might seem fancy, but each step is totally doable for home bakers. Plus, there’s something incredibly satisfying about crushing those Oreos and watching this gorgeous cake come together.

Don’t be surprised if this becomes your go-to celebration cake. It’s impressive enough for special occasions but easy enough to whip up whenever the chocolate craving strikes. Give it a try, and don’t forget to take a photo before everyone devours it—this beauty deserves to be documented!