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Chocolate Oreo Cake


Chocolate Oreo Cake

This Chocolate Oreo Cake is to die for! A moist chocolate cake full of Oreo icing! And not just any Oreo icing – it is FULL of crushed up Oreos. An Oreo lover’s dream.



• 2 cups (260g) all-purpose flour (measured properly)

• 2 cups (414g) sugar

• 3/4 cup (85g) natural unsweetened cocoa powder

• 2 tsp baking soda

• 1 tsp salt

• 2 large eggs

• 1 cup (240ml) milk

• 1 cup (240ml) vegetable oil

• 1 1/2 tsp vanilla extract

• 1 cup (240ml) boiling water


• 3 cups (672g) unsalted butter, room temperature

• 8–9 cups (920g-1035g) powdered sugar

• 3 cups (414g) Oreo crumbs (about 33 Oreos)

• 1 tsp vanilla extract

• 6–7 tbsp (90ml-105ml) heavy cream

• pinch of salt

• 12 Oreos, chopped


• 6 oz (1 cup | 169g) semi-sweet chocolate chips

• 1/2 cup (120ml) heavy whipping cream

• Oreos, optional

NOTE: You’ll need at least one full package of Oreos. If you plan to decorate the outside of the cake with more Oreos, as shown, you might need a second package.


• Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.

• Add all dry ingredients to a large bowl and whisk together.

• Add eggs, milk and vegetable oil to the dry ingredients and mix well.

• Add vanilla to boiling water and add to mixture. Mix well.

• Divide batter between three cakes pans and bake at 300 degrees for about 30-33 minutes, or until a toothpick comes out with a few crumbs.

• Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.

• Make icing while cakes cool. Beat together butter until smooth.

• Slowly add 4 cups of powdered sugar and mix until smooth.

• Add vanilla, Oreo crumbs and salt and mix until smooth.

• Add another 4-5 cups of powdered sugar and mix until smooth. Add water or milk until you get a smooth consistency.

• Set aside about 3 1/2 cups of icing for the filling inside the cake and add chopped Oreos, if using.

• Once cakes are cool, remove cake domes from top with a large serrated knife.

• Place first layer of cake on cake plate. Spread 1/2 of the icing with the chopped Oreos on top in an even layer.

• Add second layer of cake and add the rest of the of icing with chopped Oreos on top in an even layer.

• Add final layer of cake on top and frost the outside of the cake with remaining frosting. Feel free to use my tutorial for how to frost a smooth cake.

• To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).

• Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.

• Drizzle the chocolate ganache around the edge of the cake, then pour the remainder of the ganache on top of the cake and spread evenly. I like to use a squeeze bottle for drizzling around the edges.

• Allow the ganache to firm up a bit, then pipe the remainder of the frosting around the top edge of the cake (see my tips on making a chocolate drip cake) and add an Oreo between each swirl. I used Ateco tip 844.

• Sprinkle a few Oreo crumbs onto to the cake, if desired, then serve. Cake is best when well covered for 3-4 days.


Feel free to reduce the overall amount of buttercream if you plan on decorating your cake differently. I use a fair amount based on my method of how to decorate a smooth cake (linked in the recipe instructions above).


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