If you’re a fan of Oreos, then this cake is about to become your new best friend. Imagine a rich, moist chocolate cake layered with creamy Oreo frosting and loaded with crunchy bits of everyone’s favorite cookie. This Oreo cake is not only indulgent but also surprisingly easy to make, and it’s perfect for birthdays, celebrations, or simply satisfying a sweet tooth. Let’s dive into the details of how to make this ultimate Oreo cake.
Why You’ll Love This Oreo Cake
This Oreo cake is everything you could want in a dessert: it’s ultra-moist, full of chocolatey goodness, and packed with the delightful crunch of Oreos. Every bite is a little piece of heaven for Oreo lovers, and what’s more? It’s ridiculously easy to make. No complicated steps or special equipment required—just simple ingredients, a little love, and a lot of Oreo magic.
Whether you’re celebrating a special occasion or just craving something sweet, this cake is sure to impress. It’s as versatile as it is delicious. You can make it as a layer cake, a sheet cake, or even cupcakes—perfect for any event or casual afternoon snack.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chocolate Cake:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot coffee (or hot water)
- 1 cup crushed Oreo cookies (about 10 Oreos)
For the Oreo Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup heavy cream (or milk)
- 1 teaspoon vanilla extract
- 12 Oreos, crushed into fine crumbs
For Topping:
- Whole Oreos (for decoration)
- Crushed Oreos (for sprinkling)
Instructions
Step 1: Make the Chocolate Cake
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. You want to make sure the cake comes out of the pans easily, so don’t skip this step!
- Mix dry ingredients: In a large mixing bowl, whisk together flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. This will help to evenly distribute the dry ingredients before adding the wet ones.
- Add wet ingredients: To the dry ingredients, add the buttermilk, vegetable oil, eggs, and vanilla extract. Mix everything together until it’s fully combined. Don’t worry if the batter looks a little thick at this stage—that’s totally normal.
- Add coffee: Now, pour in the hot coffee. This step might seem a little strange, but trust me, it makes the cake incredibly moist. The batter will be thin, but that’s exactly how it should be!
- Fold in the Oreos: Gently fold in the crushed Oreos. You’ll get bits of Oreo cookie throughout the batter, adding a fun and flavorful twist to each bite.
- Bake: Divide the batter evenly between the two cake pans and bake for 30-35 minutes. To check if the cakes are done, insert a toothpick into the center—if it comes out clean, they’re ready. Once baked, let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 2: Make the Oreo Frosting
- Beat the butter: In a large mixing bowl, beat the softened butter until it’s creamy and smooth. You’ll want this to be light and fluffy before adding anything else.
- Add powdered sugar: Gradually add in the powdered sugar, one cup at a time, mixing after each addition. This ensures the frosting is smooth and creamy without any lumps.
- Add the cream and vanilla: Pour in the heavy cream (or milk, if that’s what you have on hand) and vanilla extract. Beat the frosting on high speed until it’s light and fluffy.
- Add crushed Oreos: Now, fold in the crushed Oreos. The more Oreos, the better! This gives the frosting a chunky, cookies-and-cream texture that’s simply irresistible.
Step 3: Assemble the Cake
- Layer the cake: Place one of the cooled cake layers onto a serving platter or cake stand. Spread a generous amount of Oreo frosting on top, smoothing it out with a spatula. Don’t be shy with the frosting—this is the star of the show!
- Top with second layer: Add the second cake layer on top of the frosted layer. Then, cover the entire cake with the remaining Oreo frosting, making sure every inch is covered with that creamy goodness.
- Decorate: To finish, decorate the top of the cake with whole Oreos placed around the edges and sprinkle crushed Oreos on top for an extra cookie crunch. If you’re feeling extra indulgent, drizzle some chocolate ganache over the top for that added touch of decadence.
- Chill: Refrigerate the cake for about 30 minutes to let everything set. This will make slicing easier and help the frosting firm up a bit. Plus, it makes the cake even more refreshing when served cold!
Servings and Timing
- Servings: This recipe makes about 12-14 slices, depending on how large you cut your pieces.
- Prep time: 20 minutes
- Cook time: 30-35 minutes
- Cooling & Assembly time: 30 minutes
- Total time: 1 hour 30 minutes
Variations
- Oreo Cupcakes: Want to make cupcakes instead? Simply divide the batter into cupcake liners and bake for 18-20 minutes. Perfect for a party!
- Oreo Ice Cream Cake: For a fun twist, layer the cake with cookies-and-cream ice cream instead of frosting. You’ll get an extra creamy, cool treat.
- Extra Chocolatey: If you love chocolate, add chocolate chips to the cake batter for double the chocolatey goodness.
- Gluten-Free Option: For a gluten-free version, swap the all-purpose flour with a gluten-free flour blend and make sure to use gluten-free Oreos.
- Peanut Butter Oreo Cake: Add a spoonful of peanut butter to the frosting for a nutty, salty-sweet combo that’ll blow your taste buds away.
Storage and Reheating
- Room temperature: The cake stays fresh at room temperature for about 1-2 days. Just make sure it’s stored in an airtight container to prevent it from drying out.
- Refrigerator: If you need to store it longer, pop it in the fridge. It will keep well for up to 5 days. Let it come to room temperature before serving for the best flavor and texture.
- Freezer: For long-term storage, you can freeze the frosted cake for up to 2 months. Just thaw it overnight in the fridge before serving.
FAQs
- Can I make this cake without coffee? Yes! You can replace the hot coffee with hot water or milk if you prefer not to use coffee.
- How do I keep my cake from being dry? The secret is using buttermilk, which helps keep the cake moist. Also, make sure not to overbake—check the cake with a toothpick to ensure it’s done.
- Can I use store-bought frosting? While you can use store-bought frosting in a pinch, homemade Oreo frosting is much more flavorful and adds that special touch.
- How do I crush Oreos for the frosting? A food processor works best for this, but if you don’t have one, you can place the Oreos in a sealed plastic bag and crush them with a rolling pin.
- Can I make this cake ahead of time? Absolutely! You can bake the cakes a day ahead and frost them right before serving.
- Can I use a cake mix? Yes! If you’re short on time, you can use a chocolate cake mix and add crushed Oreos for extra flavor.
- How do I make this a three-layer cake? Divide the batter into three 8-inch cake pans and adjust the baking time accordingly (it will be a bit shorter, so keep an eye on it!).
- What’s the best way to frost a cake neatly? Chill your cake layers before frosting them. This makes the frosting go on smoother and gives you a nice, even coat.
- Can I add a ganache topping? Absolutely! A drizzle of melted chocolate ganache over the top will add a luxurious touch to the cake.
- What can I serve with Oreo cake? It pairs wonderfully with a scoop of vanilla ice cream or a cold glass of milk!
Conclusion
This Oreo cake is a true crowd-pleaser, bursting with chocolatey flavor and the nostalgic crunch of Oreos. It’s the perfect dessert for any occasion, whether it’s a birthday, a celebration, or just because you want to indulge in something amazing. With simple ingredients and easy steps, you can create a decadent treat that everyone will rave about. Try it today, and you’ll see why this Oreo cake is bound to become your new favorite dessert!
Oreo Cake
This Oreo Cake is a rich and moist chocolate cake filled with crushed Oreos and topped with a creamy cookies-and-cream frosting. Perfect for birthdays or any time you’re craving a decadent dessert!
Ingredients
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot coffee (or hot water)
- 1 cup crushed Oreo cookies (about 10 Oreos)
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream (or milk)
- 1 teaspoon vanilla extract (for frosting)
- 12 pieces Oreos, finely crushed (for frosting)
- Whole Oreos (for decoration)
- Crushed Oreos (for sprinkling)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add buttermilk, vegetable oil, eggs, and vanilla extract. Mix until well combined.
- Stir in hot coffee until the batter is smooth. The batter will be thin.
- Fold in crushed Oreo cookies.
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, beat the softened butter until creamy.
- Gradually add powdered sugar, alternating with heavy cream, and beat until fluffy.
- Stir in vanilla and finely crushed Oreos until well mixed.
- Place one cake layer on a serving plate and spread frosting on top.
- Add the second cake layer and frost the entire cake.
- Decorate with whole Oreos around the edges and sprinkle with crushed Oreos on top.
- Refrigerate for 30 minutes before slicing for cleaner cuts.
Nutrition
Serving: 1sliceCalories: 520kcalCarbohydrates: 68gProtein: 5gFat: 27gSaturated Fat: 14gSodium: 260mgFiber: 3gSugar: 50g
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