Oh, where do I even begin with this oreo chocolate cake? It’s one of those recipes that feels like a warm hug on a chilly evening or a burst of pure joy on a special occasion. I remember the first time I made it, a little unsure if it would live up to the hype I’d built in my head. My kitchen was filled with this incredible, deep chocolate aroma, and then, the magic happened. When I pulled it out of the oven, it was this rich, dark beauty studded with those iconic cookie crumbles. It’s honestly taken the place of my old, trusty chocolate cake recipe because, well, it’s just that good. Think of it as your favorite classic chocolate cake, but with a whole lot more fun and a serious upgrade in the deliciousness department. My kids, who are usually pretty discerning critics, practically inhaled the first slice. It’s the kind of dessert that makes people close their eyes in pure bliss, and that’s exactly what I want for you!
Thank you for reading this post, don't forget to subscribe!What is Oreo Chocolate Cake?
So, what exactly *is* this oreo chocolate cake I’m raving about? At its heart, it’s a deeply decadent, moist chocolate cake, but with a twist that takes it from lovely to absolutely irresistible. We’re talking about incorporating those beloved Oreo cookies right into the batter, and then often adding more to the frosting or as a beautiful topping. It’s not just about throwing a few cookies on top; we’re integrating their signature flavor and texture throughout the cake. Think of it as a delicious marriage between two of the best things in the dessert world: a rich, fudgy chocolate cake and the crunch and creamy filling of an Oreo. It’s essentially a celebration of chocolate in its most delightful forms, made approachable for any home baker. It’s the kind of cake that feels fancy enough for a birthday but easy enough to whip up on a random Tuesday when you just need a little something special.
Why you’ll love this recipe?
Honestly, there are so many reasons why this oreo chocolate cake has become a staple in my kitchen, and I just know you’re going to fall in love with it too. First off, the **flavor** is out of this world. It’s this intense, dark chocolate goodness, but the Oreos add this subtle, sweet cookie note and a delightful texture that you just don’t get from a plain chocolate cake. It’s rich without being heavy, and that perfect balance is hard to find. Then there’s the **simplicity**. I know sometimes baking can feel daunting, but this recipe is surprisingly straightforward. You don’t need any fancy equipment or obscure ingredients. I can whip this up even on a busy weeknight, which is a lifesaver when those dessert cravings hit hard. Plus, it’s incredibly **cost-effective**. Oreos are pretty budget-friendly, and the other ingredients are pantry staples. You get a show-stopping cake without breaking the bank. And let’s talk **versatility**! This cake is a chameleon. You can dress it up or down. Serve it as is, add a simple chocolate ganache, or go all out with a buttercream and more crushed Oreos. It’s perfect for birthdays, holidays, or just because. What I love most about this particular recipe is how it manages to be both comforting and exciting. It brings back those childhood memories of dunking Oreos in milk, but with a grown-up, sophisticated twist. It’s the ultimate crowd-pleaser, and I can almost guarantee it’ll disappear in minutes at your house, just like it does at mine. It’s a true winner!
How do I make Oreo Chocolate Cake?
Quick Overview
Making this dreamy oreo chocolate cake is all about combining rich chocolate flavor with the irresistible crunch of Oreos. We’ll start by creaming together some key ingredients to get a light and fluffy base, then fold in the dry ingredients. The real magic happens when we incorporate chopped Oreos, ensuring they’re evenly distributed for those delightful bites. We’ll bake it until it’s perfectly tender, let it cool, and then frost it with a luscious chocolate frosting, often studded with even more Oreos. It’s a straightforward process, and the results are truly spectacular. You’ll be amazed at how a few simple steps can lead to such an incredible dessert.
Ingredients
For the Main Batter:
Flour: 2 cups all-purpose flour. It’s the backbone of our cake, so make sure it’s fresh! Sifting it helps create a lighter texture, but it’s not strictly necessary if you’re in a rush.
Sugar: 1 ¾ cups granulated sugar. This gives us that lovely sweetness and contributes to the cake’s moisture.
Cocoa Powder: ¾ cup unsweetened cocoa powder. This is where the deep chocolate flavor comes from, so use a good quality one. Dutch-processed cocoa powder will give you a darker color and a smoother flavor profile.
Baking Soda: 1 ½ teaspoons. This is our leavening agent, helping the cake rise beautifully.
Baking Powder: 1 teaspoon. Works with the baking soda to ensure a perfect crumb.
Salt: 1 teaspoon. Balances the sweetness and enhances the chocolate flavor.
Eggs: 2 large eggs, at room temperature. Room temperature eggs incorporate better into the batter, leading to a smoother texture.
Buttermilk: 1 cup buttermilk, at room temperature. This is my secret for an incredibly moist cake! It adds a lovely tang and tenderness. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5-10 minutes.
Vegetable Oil: ½ cup vegetable oil (or other neutral oil like canola). Oil keeps cakes incredibly moist, even after refrigeration, which is a big plus!
“Made the Easy Oreo Chocolate Cake Delight tonight and wow — perfect weeknight dinner. Will definitely make again!”
Vanilla Extract: 2 teaspoons pure vanilla extract. Don’t skip this! It really rounds out the chocolate flavor.
Hot Water or Hot Coffee: 1 cup. This is another secret to super moist and deeply flavored chocolate cake. The hot liquid blooms the cocoa powder, intensifying its flavor. Using hot coffee instead of water will deepen the chocolate flavor even further without making it taste like coffee.
Oreo Cookies: 1 ½ cups coarsely chopped Oreo cookies (about 15-20 cookies). Make sure they’re chopped into bite-sized pieces. Don’t crush them too finely, or they might just disappear into the batter.
For the Filling (Optional, but highly recommended!):
Cream Cheese: 8 ounces cream cheese, softened. This makes for a wonderfully tangy and creamy filling.
Powdered Sugar: ½ cup powdered sugar. For sweetness and structure.
Oreo Cookie Crumbs: ½ cup finely crushed Oreo cookies. You can crush these by hand or in a food processor.
For the Glaze:
Butter: ½ cup unsalted butter, softened.
Cocoa Powder: ¾ cup unsweetened cocoa powder.
Powdered Sugar: 3 cups powdered sugar.
Milk: ½ cup milk (or heavy cream for extra richness), plus more if needed.
Vanilla Extract: 1 teaspoon vanilla extract.
Oreo Cookie Crumbs: ½ cup coarsely chopped Oreo cookies, for topping.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your oven preheating to 350°F (175°C). I like to use two 8-inch round cake pans for this recipe. Grease them really well with butter or non-stick spray, and then dust them with a little bit of flour or cocoa powder. This extra step is crucial for preventing your beautiful cake from sticking, and trust me, there’s nothing more frustrating than a cake that’s stuck in the pan! You can also line the bottoms with parchment paper for extra insurance.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together your flour, sugar, cocoa powder, baking soda, baking powder, and salt. Give it a good whisk to make sure everything is well combined and there are no clumps of cocoa powder lurking around. This ensures even leavening and flavor distribution throughout the cake.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the eggs, buttermilk, oil, and vanilla extract until everything is smooth and well incorporated. This creates our liquid base, ready to be combined with the dry ingredients.
“Packed with flavor and so simple. Exactly what I wanted from this Easy Oreo Chocolate Cake Delight!”
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Mix on low speed (or with a whisk) just until *barely* combined. Don’t overmix! Overmixing can lead to a tough cake. Then, carefully pour in the hot water (or coffee). The batter will become quite thin – don’t panic! This is exactly what you want for a super moist cake. Mix on low speed again until just combined and smooth. Finally, gently fold in the chopped Oreo cookies. I like to reserve a few cookie pieces to press onto the top before baking for extra visual appeal.
Step 5: Prepare Filling (If using)
While the cake batter rests for a moment, whip up the optional cream cheese filling. In a medium bowl, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar until well combined and creamy. Then, stir in the finely crushed Oreo crumbs until evenly distributed. This filling adds an extra layer of decadence!
Step 6: Layer & Swirl (If using filling)
Divide half of the cake batter evenly between your prepared cake pans. Dollop spoonfuls of the cream cheese filling over the batter, then gently spread it out, leaving about a ½-inch border around the edges. Carefully spoon the remaining cake batter over the filling. If you’re not using the filling, simply divide the batter evenly between the two pans. For a fun visual, you can swirl a few extra chopped Oreos on top of the batter before baking.
Step 7: Bake
Pop those pans into your preheated oven. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. Keep an eye on them, as oven temperatures can vary. If you see the tops browning too quickly, you can loosely tent them with foil.
Step 8: Cool & Glaze
Once baked, let the cakes cool in their pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. It’s super important that the cakes are completely cool before you frost them, otherwise, you’ll have a melty, messy situation! While the cakes cool, prepare your chocolate glaze. In a medium bowl, beat the softened butter until creamy. Gradually beat in the cocoa powder, then the powdered sugar, alternating with the milk, until you reach a smooth, spreadable consistency. Stir in the vanilla extract. If the glaze is too thick, add a little more milk, a teaspoon at a time. If it’s too thin, add a bit more powdered sugar. Once the cakes are fully cooled, place one layer on your serving plate, spread half of the glaze over it (and the filling, if using), then top with the second cake layer. Generously frost the top and sides of the entire cake. Sprinkle the top with the coarsely chopped Oreo cookies for that signature look!
Step 9: Slice & Serve
Now for the best part! Let the glaze set for about 15-20 minutes before slicing. Use a sharp knife, dipped in hot water and wiped dry between slices, for the cleanest cuts. Serve at room temperature for the best texture and flavor. Enjoy every single delicious bite!
What to Serve It With
This oreo chocolate cake is truly a star on its own, but it can also be the perfect centerpiece for any occasion. For **Breakfast**, believe it or not, a small slice with a good cup of strong black coffee is divine. The richness of the cake is balanced by the bitterness of the coffee, and it feels like a decadent start to the day. For **Brunch**, I love serving it with a dollop of fresh whipped cream or a scoop of vanilla bean ice cream. It looks so elegant on the plate. For **Dessert**, it’s a no-brainer for any chocolate lover. Serve it with a raspberry coulis for a pop of tartness to cut through the richness, or alongside a cold glass of milk (if you’re feeling nostalgic!). For **Cozy Snacks**, it’s perfect for sharing with friends on a movie night or just enjoying a quiet moment with a cup of tea. A warm mug of hot chocolate alongside it is pure comfort. My family has a tradition of having this cake after our Sunday roast, and it never fails to impress. Another great combination is pairing it with a salted caramel sauce – the saltiness is just *chef’s kiss* with the sweet chocolate and cookies!
Top Tips for Perfecting Your Oreo Chocolate Cake
I’ve made this oreo chocolate cake more times than I can count, and over the years, I’ve picked up a few tricks that really help ensure it turns out perfectly every single time. For the **Oreo Prep**, when you’re chopping the cookies, try not to make them too fine. You want to still have distinct chunks of cookie for that satisfying bite. If you crush them too much, they can almost dissolve into the batter, and we want those little surprises! For **Mixing Advice**, the key here is not to overmix the batter once you combine the wet and dry ingredients. Overmixing develops the gluten in the flour too much, which can result in a dense, tough cake. Mix just until everything is combined and then stop. A few small lumps are better than overmixing! For **Swirl Customization**, if you choose to add the cream cheese filling, a simple dollop and spread works beautifully. But if you want to get fancy, you can put the batter in a piping bag and pipe lines of batter, then dollop the filling and swirl gently with a knife or skewer. It creates a really beautiful marbled effect. For **Ingredient Swaps**, I’ve found that while vegetable oil is fantastic for moisture, a good quality melted butter can also be used, though the cake might be slightly less moist after a day or two. For the buttermilk, as mentioned, the milk-and-vinegar trick works wonderfully. For **Baking Tips**, make sure your oven rack is in the center of the oven. This ensures even heat circulation. I also always recommend doing the toothpick test; it’s the most reliable way to check for doneness. If the top starts browning too fast, loosely tenting it with foil is a lifesaver. For **Glaze Variations**, if you find your glaze is too thick, don’t be afraid to add a tiny bit more milk. If it’s too thin, a tablespoon more of powdered sugar will thicken it right up. You can also add a pinch of espresso powder to the glaze for an even deeper chocolate flavor, or a dash of sea salt for a salted chocolate glaze. These little tweaks make all the difference!
Storing and Reheating Tips
Storing this glorious oreo chocolate cake is pretty simple, and thankfully, it stays delicious for quite a while! If you have any leftovers (which is rare in my house!), you can keep the cake **at Room Temperature** for up to 2 days, provided it’s covered tightly. I usually use a cake dome or plastic wrap to prevent it from drying out. Make sure it’s in a cool, dry place. For **Refrigerator Storage**, if you live in a warm climate or want it to last a bit longer, you can store it in the fridge. It will keep well for about 4-5 days. Make sure it’s in an airtight container to prevent it from absorbing other odors from the fridge. When you’re ready to eat a slice that’s been refrigerated, I highly recommend letting it sit out at room temperature for about 20-30 minutes before serving. This brings out its best flavor and texture. For **Freezer Instructions**, this cake freezes remarkably well! You can freeze unfrosted cake layers or even the whole frosted cake. Wrap the unfrosted layers tightly in plastic wrap, then in a layer of aluminum foil. For a frosted cake, it’s best to chill it first until the frosting is firm, then wrap it tightly in plastic wrap and foil. It can stay frozen for up to 2-3 months. To thaw, unwrap the cake and let it thaw in the refrigerator overnight, then bring it to room temperature before serving. For **Glaze Timing Advice**, it’s generally best to glaze the cake *after* it has completely cooled, and just before serving if you’re storing it at room temperature or the fridge. If you plan to freeze a frosted cake, make sure the glaze is fully set before wrapping. If you are freezing unfrosted layers, you can glaze them after thawing and before serving.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite oreo chocolate cake recipe! It’s the kind of cake that brings smiles, sparks joy, and makes any day feel a little more special. I truly hope you give it a try and that it becomes a cherished recipe in your kitchen too. The combination of moist chocolate cake and crunchy, creamy Oreos is just pure magic, and it’s so surprisingly easy to make. If you love this recipe, you might also enjoy my Double Chocolate Fudge Brownies or my Salted Caramel Chocolate Chip Cookies for more indulgent chocolatey goodness. Baking should always be an adventure, and this cake is a delightful one! I can’t wait to hear how yours turns out, so please leave a comment below and share your experience, or even your own creative twists! Happy baking, and enjoy every single bite!
oreo chocolate cake
Ingredients
For the Chocolate Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cup natural unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup milk
- 1 cup vegetable oil
- 1.5 tsp vanilla extract
- 1 cup boiling water
For the Oreo Buttercream
- 3 cups unsalted butter room temperature
- 8.5 cups powdered sugar
- 3 cups Oreo crumbs about 33 Oreos
- 1 tsp vanilla extract
- 6.5 tbsp heavy cream
- pinch salt
- 12 Oreos chopped, for filling
For the Chocolate Ganache & Garnish
- 6 oz semi-sweet chocolate chips
- 0.5 cup heavy whipping cream
- Oreos optional, for garnish
Instructions
Prepare the Chocolate Cakes
- Preheat oven to 300°F (150°C). Prepare three 8-inch cake pans with parchment paper circles in the bottom and grease the sides.
- In a large bowl, whisk together all dry ingredients (flour, sugar, cocoa powder, baking soda, salt).
- Add eggs, milk, and vegetable oil to the dry ingredients and mix well until combined.
- Add vanilla extract to the boiling water, then slowly add this mixture to the batter, mixing well until smooth.
- Divide the batter evenly among the three prepared cake pans. Bake for about 30-33 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove cakes from the oven and allow them to cool in the pans for about 10 minutes before inverting them onto wire racks to cool completely.
Make the Oreo Buttercream
- While cakes cool, begin making the icing. In a large bowl, beat the unsalted butter until smooth and creamy.
- Gradually add 4 cups of powdered sugar, mixing until smooth.
- Stir in vanilla extract, Oreo crumbs, and a pinch of salt, mixing until fully incorporated.
- Add the remaining 4.5 cups of powdered sugar, mixing until smooth. Add heavy cream, 1 tablespoon at a time, until the buttercream reaches a smooth and spreadable consistency.
- Measure out about 3.5 cups of the Oreo buttercream and fold in the chopped Oreos for the cake filling. Set this chopped Oreo filling aside. Keep the remaining plain Oreo buttercream aside for frosting.
Assemble the Cake
- Once cakes are completely cool, use a large serrated knife to level the tops, removing any domes.
- Place the first cake layer on your serving plate or cake stand. Spread half of the chopped Oreo filling evenly over the top.
- Add the second cake layer and spread the remaining chopped Oreo filling evenly on top.
- Place the final cake layer on top. Use the plain Oreo buttercream to frost the entire outside of the cake, aiming for a smooth finish.
Prepare Chocolate Ganache and Finish
- To make the chocolate ganache, place chocolate chips in a medium-sized heatproof bowl.
- Heat the heavy whipping cream in a small saucepan until it just begins to boil. Pour the hot cream over the chocolate chips. Let it sit undisturbed for 2-3 minutes, then whisk until smooth and glossy.
- Drizzle the chocolate ganache around the edge of the frosted cake, allowing it to drip down the sides. Then, pour the remaining ganache over the top of the cake and spread evenly.
- Allow the ganache to set slightly. Pipe any remaining Oreo buttercream around the top edge of the cake and add an Oreo between each swirl for decoration. Sprinkle with a few extra Oreo crumbs, if desired.
- Serve and enjoy! The cake is best when covered and stored for 3-4 days.
