If you’re a cookies and cream fan, then you are going to LOVE this chocolate Oreo cake recipe. It consists of super soft Oreo chocolate cake layers, topped with a smooth Oreo buttercream frosting (from my vanilla Oreo cake recipe) – so so good!
Why You’ll Love This Chocolate Oreo Cake
If you’re going to have an Oreo cake, it has to be packed with Oreos – and this cake does not disappoint!
What I love most about this recipe (and what I think you’ll love the most too!) is every element is packed with Oreo cookies.
Chocolate Oreo Cake Layers: The base recipe for this cake is my moist chocolate cake recipe, which just happens to be eggless! It’s one of my favourite chocolate cake recipes to date, which is why I chose it (nothing to do with it not having eggs – that’s just a bonus!).
To make this chocolate cake an Oreo chocolate cake, roughly chopped Oreo cookies are folded into the cake batter at the end, to amp up the cookies and cream flavor.
Oreo Buttercream: This recipe also uses the fluffiest Oreo buttercream frosting. It’s basically a not-too-sweet American buttercream, that has fine Oreo crumbs mixed into it at the end. Trust me when I say this buttercream literally melts in your mouth, and the addition of crushed Oreos takes the basic flavor profile to another level!
How to Make Chocolate Oreo Cake
This cake comes together quickly and easily!
Begin by preheating your oven to 150 °C (300°F) with the fan on and grease and/or line (with parchment paper), two 8 inch cake pans (I use my homemade cake release). If you don’t have a fan oven, bake at 165 °C (330°F).
The cake batter begins by roughly chopping 14 Oreos. You don’t want them to be too big or too small (you want little chucks). Set aside for now.
Sift together all purpose flour, baking powder and salt. Mix together using a whisk or fork and set aside.
In a large bowl, combine yogurt, sugar, vanilla and baking soda. Mix until well combined and set aside.
In a microwave safe bowl or jug, combine butter, oil, milk and instant coffee powder. Heat in the microwave (you can do this over a stovetop if you prefer), until the butter is fully melted and the mixture is hot to the touch.
Once hot, add in unsweetened cocoa powder and stir until dissolved. It’s okay if there are a few little lumps.
By this point your yoghurt/baking soda mixture should be slightly frothy. To it add in half of the heated milk mixture and using a whisk mix until combined. Then add in half of your pre-sifted dry ingredients and gently mix with the whisk until just combined. Then add in the remaining milk mixture and gently whisk until just combined. Then add the remaining dry ingredients and gently whisk until just combined. Do not overmix.
Finish off by adding in the roughly chopped Oreos from earlier and gently fold them in with a spatula until just combined. Do not overmix.
Distribute the batter evenly into the two 8 inch cake tins, and then give the cake tins a light bang on the counter to remove any large air bubbles.
Bake for 45 minutes, or until a toothpick comes out clean. Let the cakes cool in the cake tins for about 20 minutes, before turning them out onto a wire rack to completely cool before frosting.
Oreo Buttercream Frosting
In a food processor (or blender), place in 14 Oreos and blend until they resemble fine crumbs. Set aside for now.
In the bowl of a stand mixer, add in icing sugar (also known as powdered or confectioners sugar), unsalted butter, vanilla and milk (heavy whipping cream okay too). You can use a hand mixer for this too, but the frosting does require a bit of mixing so be prepared for a little arm workout!
Using the paddle attachment, mix on a low speed first until the ingredients are combined, and then turn up the speed to a medium high and mix for a full 10 minutes. Scrape the bowl down half way through.
Finish off by adding in the Oreo crumbs from earlier and mix on a medium speed until well combined.
Assembly
To decorate today’s cake, I used Kootek’s 35 piece cake decorating kit (they kindly sponsored the corresponding YouTube video for this blog post!) that you can find on Amazon. Kootek has a whole range of great quality and afforadable cake decorating equipment – I would highly recommend checking them out!
Kootek 35 Piece Cake Decorating Kit: https://amzn.to/3ulFnpT
Once cakes are cooled, level the tops with a serrated knife so that the cake layers are flat.
Place the first cake layer onto your cake stand and place a generous amount of Oreo buttercream on top and smooth it out with an offset spatula or knife.
Next crush three Oreos in the palms of your hands and sprinkle them on top of the buttercream. These chunks of Oreos will add great texture and crunch to your cake.
Place your next cake layer on top and cover the top and sides with buttercream, leaving a little aside for piping on the top. I like to use a cake scraper to smooth out the sides.
Place the remaining buttercream in a piping bag with a 1M piping tip (or Kootek K45 tip which is what I used), and pipe little swirls around the top edges of the cake.
In a food processer, blend another 4 Oreos until they resemble fine crumbs. Using your hands, gently push the Oreo crumbs up against the sides of the cake until about half way up. They should stick to the buttercream. Remove any excess Oreo crumbs from the bottom.
Finish off by adding individual Oreos on the top of each swirl that was piped on the top of the cake. Enjoy!
Commonly Asked Questions
How do you store chocolate Oreo cake?
This cake can be left at room temperature in an airtight container for a few days, after which it’s best to place in the refrigerator. To prevent the cake from drying out, place it into an air tight container before placing into the fridge.
Can I use another chocolate cake recipe for the base?
Yes absolutely! If you have a chocolate cake recipe you love, you can simply use that recipe and fold in the Oreos at the end.
Chocolate Oreo Cake
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Chocolate Oreo Cake
- 14 Oreos - roughly chopped
- 2½ cups (330 g) flour - regular, all purpose
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup (185 g) yoghurt - Greek yoghurt, room temperature
- 2 cups (400 g) white granulated sugar
- 1¼ tbsp vanilla essence/extract
- ½ tsp baking soda
- ½ cup (113 g) unsalted butter
- ⅔ cup (130 g) unflavoured vegetable oil - I use canola
- 1½ cups (360 g) milk
- 2 tsps instant coffee powder
- ¾ cup (77 g) cocoa powder - Dutch processed preferred, unsweetened
Oreo Buttercream Frosting
- 14 Oreos - blended to fine crumbs
- 1½ cups (340 g) unsalted butter - room temperature
- 2¾ cups (350 g) icing sugar - also known as powdered sugar/confectioners sugar. See note 3 for less sweet frosting.
- 1½ tsps vanilla extract/essence
- 1½ tbsp milk - room temperature, heavy or whipping cream okay too
Extra for Decorating (optional)
- 3 Oreos (recommended) - to go it between the cake layers to add extra crunch/texture
- 4 Oreos (optional) - to decorate the sides of the cake (blended into fine crumbs)
- 10-13 Oreos (optional) - to decorate the top of the cake
Instructions
Chocolate Oreo Cake
- Preheat oven to 150 °C (300°F) with the fan on (see note 1 if you don't have a fan function) and grease and/or line two 8 inch cake tins (I use my homemade cake release).
- Begin by roughly chopping 14 Oreos to mix into the cake batter at the end. You don't want them to be too big or too small (you want little chucks). Set aside for now.
- Sift together flour, baking powder and salt. Mix together using a whisk or fork and set aside.
- In a large mixing bowl, combine yoghurt, sugar, vanilla and baking soda. Mix until well combined and set aside.
- In a microwave safe bowl or jug, combine butter, oil, milk and instant coffee powder. Heat in the microwave (you can do this over a stovetop if you prefer), until the butter is fully melted and the mixture is hot to the touch.
- Once hot, add in cocoa powder and stir until dissolved. It's okay if there are a few little lumps.
- By this point your yoghurt/baking soda mixture should be slightly frothy. To it add in half of the heated milk mixture and using a whisk mix until combined. Then add in half of your pre-sifted dry ingredients and gently mix with the whisk until just combined. Then add in the remaining milk mixture and gently whisk until just combined. Then add the remaining dry ingredients and gently whisk until just combined. Do not overmix.
- Finish off by adding in the roughly chopped Oreos from earlier and gently fold them in with a spatula until just combined. Do not overmix.
- Distribute the batter evenly into the two 8 inch cake tins, and then give the cake tins a light bang on the counter to remove any large air bubbles.
- Bake for 45 minutes, or until a toothpick comes out clean. Let the cakes cool in the cake tins for about 20 minutes, before turning them out onto a wire rack to completely cool before frosting.
Oreo Buttercream Frosting
- In a food processor (or blender), place in the 14 Oreos and blend until they resemble fine crumbs. Set aside for now.
- In the bowl of a stand mixer (see note 2 if using hand mixer), add in the icing sugar, butter, vanilla and milk.
- Using the paddle attachment, mix on the lowest speed until the ingredients are combined (about a minute), and then turn up the speed to a medium high and mix for a full 10 minutes. Scrape the bowl down half way through.
- Finish off by adding in the Oreo crumbs from earlier and mix on a medium speed until well combined.
Assembly
- Once cakes are cooled, level the tops with a serrated knife so that the cake layers are flat.
- Place the first cake layer onto your cake stand and place a generous amount of Oreo buttercream on top and smooth it out with an offset spatula or knife.
- Next crush three Oreos in the palms of your hands and sprinkle them on top of the buttercream. These chunks of Oreos will add great texture and crunch to your cake.
- Place your next cake layer on top and cover the top and sides with buttercream, leaving a little aside for piping on the top. I like to use a cake scraper to smooth out the sides.
- Place the remaining buttercream in a piping bag with a 1M piping tip (or Kootek K45 tip), and pipe little swirls around the top edges of the cake.
- In a food processer, blend another 4 Oreos until they resemble fine crumbs. Using your hands, gently push the Oreo crumbs up against the sides of the cake until about half way up. They should stick to the buttercream. Remove any excess Oreo crumbs from the bottom.
- Finish off by adding individual Oreos on the top of each swirl that was piped on the top of the cake. Enjoy!
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
53 Comments
Hi MK, is there a gluten free version available?
Hi Alexis! Unfortunately not at this stage sorry! 🙁
The only gluten free cake I have on my blog is my almond cake recipe if you wanted to check that out 🙂
I have had other people use 1:1 gluten free flour for my cake recipes as a substitute for the all-purpose flour and it seems to work really well if you wanted to give that a go!
Hi, can’t wait to try this recipe out, can the cake be made the night before and kept in the fridge to serve the next day lol still learning to bake 😁
Hi Soogan 🙂
So glad you’re wanting to give the recipe a go!
Yes you can make it the night beforehand and keep it in the fridge as long as the cake layers are fully coated in frosting. If some of the cake layers are exposed, the cake will dry out in the fridge so just be sure to coat it well in frosting 🙂 (the frosting acts as a barrier to stop the cake layers from drying out).
I would also recommend pulling the cake out of the fridge atleast a few hours before it is going to be served to allow it to come room temp. Cold cake isn’t as soft/nice 🙂
Hope that helps and hope you enjoy the recipe!
Heya, I only have one 9 inch cake tin, I was wondering if I had to cook in two parts, would the mixture that’s left in the bowl whilst the other one is cooking be ok? Or is it best to go get another cake tin and cook at the same time?
Thank you!
Hi Shannon! 🙂
For best results I would recommend baking both the cakes at once, though it should be okay if the batter isn’t sitting out for too long if you wanted to bake one after the other. Just remember to give the first cake some time to cool before turning it out otherwise it may break. Also, with a 9 inch tin you will likely need to reduce the cook time slightly as the cake will bake faster 🙂
Hope that helps and hope you enjoy the recipe!
Hi! Love, love all your recipes. Thank you.
I really wanted to make this one, but I don’t have Greek yogurt available in my place. What substitute can I use?
Thanks so much Aidah! 😀 For this recipe, regular yoghurt (unflavored and unsweetened) should work fine as well 🙂
Hope you enjoy the recipe!
Hello, how many grams is 14 oreos? I am asking because I have oreo crumbs and not whole oreos. Thanks!
Hi Ai Ling 🙂 Good question!
I am not too sure sorry, though a quick google search tells me a single Oreo weighs 11.3g, so 14 would be around 158g 🙂
Hope that helps and hope you enjoy the recipe!
Delicious with fondant icing too ❤️
Thanks so much for the wonderful feedback Laila 😀
So glad you enjoyed the recipe 🙂
Hi
Can I use your eggless cake recipes to make cupcakes .
Thanks
Hi Yashodhara! Yes you can totally make cupcakes out of them – you would just need to reduce the cook time to about the 18 min mark 🙂
Hi MK, can this recipe be adapted into cupcakes? If so do you have any suggestions about cooking times and temperature?
Hi Melissa! 🙂 Yes you can totally turn these into cupcakes. Keep the baking temp the same and simply reduce the cook time – I would check around the 18 min mark 🙂
Hope that helps and hope you enjoy the recipe 🙂
This looks amazing! Is it 895kcal per piece though? Or for the entire cake?
Thanks so much Janine! 🙂 And the calories are per piece BUT it is for a very large slice (with two layers of cake and frosting). In my experience (especially when cakes are made for celebrations), serving sizes are much smaller so I would half that amount (so about 450kcal per slice). Still heavy on calories but this cake does have a lot of cookies for the flavor hence the calories 🙂
Hope that helps and hope you enjoy the recipe!
Can I check can you make this in advance and freeze for a week prior to icing?
Hi Sarah! 🙂 I haven’t tried freezing these cake layers myself, but I think if stored well (wrap in cling wrap and place into an airtight container before freezing) it should be fine 🙂
Hope you enjoy the recipe!