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Chocolate Oreo Cake Recipe

★★★★★

4.6 from 110 reviews
  • Author: Mariam
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings 1x

Description

This decadent Chocolate Oreo Cake combines moist, rich chocolate layers with a creamy Oreo buttercream frosting and a smooth chocolate ganache drip, finished with crunchy Oreo pieces for the ultimate indulgent dessert perfect for celebrations or any chocolate lover’s craving.

Ingredients

Scale

Cake Ingredients

  • 2 cups (260g) all-purpose flour
  • 2 cups (414g) sugar
  • ¾ cup (85g) natural unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup (240ml) milk
  • 1 cup (240ml) vegetable oil
  • 1 ½ teaspoons vanilla extract
  • 1 cup (240ml) boiling water

Oreo Buttercream Frosting

  • 3 cups (672g) unsalted butter, room temperature
  • 8–9 cups (920g-1035g) powdered sugar
  • 3 cups (414g) Oreo crumbs (about 33 Oreos)
  • 1 teaspoon vanilla extract
  • 6–7 tablespoons (90ml-105ml) heavy whipping cream
  • Pinch of salt
  • 12 Oreos (chopped)

Chocolate Ganache

  • 6 ounces (1 cup | 169g) semi-sweet chocolate chips
  • ½ cup (120ml) heavy whipping cream
  • Oreos (optional, for decoration)

Instructions

  1. Prepare Cake Pans: Grease and line three 8-inch cake pans with parchment paper circles on the bottoms to prevent sticking and ensure easy removal after baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, cocoa powder, baking soda, and salt until fully combined and aerated.
  3. Add Wet Ingredients: Add the eggs, milk, and vegetable oil to the dry ingredients and mix well until a smooth batter forms.
  4. Add Vanilla and Boiling Water: Stir vanilla extract into boiling water, then add the mixture to the batter, mixing thoroughly to create a thin, smooth batter.
  5. Bake Cakes: Divide the batter evenly among the three prepared pans and bake at 300°F (149°C) for 30-33 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.
  6. Cool Cakes: Remove cakes from the oven and let them cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
  7. Make Oreo Buttercream: Beat the unsalted butter until smooth and creamy. Gradually add 4 cups of powdered sugar and mix until smooth and fluffy.
  8. Add Flavor and Oreo Crumbs: Mix in vanilla extract, Oreo crumbs, and a pinch of salt until well incorporated and smooth.
  9. Add Remaining Sugar and Cream: Slowly add 4-5 more cups of powdered sugar, mixing well, then add heavy cream as needed to achieve a smooth, spreadable consistency.
  10. Prepare Chopped Oreo Filling: Set aside about 3 ½ cups of the Oreo buttercream and stir in the chopped Oreos for the cake filling. Keep the remaining buttercream for frosting.
  11. Trim Cake Layers: Once cakes are completely cool, level the domed tops with a serrated knife to create even layers.
  12. Assemble Layers: Place the first cake layer on a serving plate and spread half of the chopped Oreo filling evenly on top.
  13. Add Second Layer: Place the second cake layer on top and spread the remaining chopped Oreo filling evenly.
  14. Top with Final Layer: Add the last cake layer and frost the entire outside of the cake with the remaining Oreo buttercream, smoothing the surface as desired.
  15. Make Chocolate Ganache: Place the semi-sweet chocolate chips in a medium bowl. Heat the heavy cream just until it begins to boil, then pour it over the chocolate chips. Let it sit for 2-3 minutes.
  16. Whisk Ganache Smooth: Whisk the cream and chocolate mixture thoroughly until glossy, smooth, and fully combined.
  17. Drizzle Ganache: Using a squeeze bottle or spoon, carefully drizzle the ganache around the edges of the cake to create drips, then pour the remaining ganache over the top and spread evenly with a spatula.
  18. Decorate Cake: Let the ganache firm slightly, then pipe the leftover Oreo buttercream around the top edge using a piping tip (Ateco tip 844 suggested) and place an Oreo cookie between each piped swirl.
  19. Final Touches: Sprinkle additional Oreo crumbs on top if desired. Cover the cake well and refrigerate; the cake tastes best within 3-4 days.

Notes

  • Ensure cake layers are completely cool before frosting to prevent melting the buttercream.
  • Use room temperature butter for the frosting to achieve a smooth consistency.
  • Boiling water helps intensify the cocoa flavor and thins the batter for a moist cake.
  • Ganache should be poured while warm for easy drizzling but not too hot to melt the frosting.
  • To keep the cake moist, cover it tightly and store in the refrigerator for up to four days.
  • For a cleaner finish, chill the cake after frosting before adding ganache drip.
  • Use a serrated knife to level cake layers evenly for better stacking and frosting application.
  • Prep Time: 30 minutes
  • Cook Time: 33 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Chocolate Cake, Oreo Cake, Chocolate Oreo Cake, Buttercream Frosting, Chocolate Ganache, Layer Cake, Dessert Recipe

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Find it online: https://aromaofgrandma.com/chocolate-oreo-cake-recipe/