Oreo Cake Recipe

I love Oreo cookies so much. They taste sweet and crunchy. Let me show you my Oreo cake recipe that is super easy.

I first made this Oreo cake because I was craving a fun treat. It was soft and creamy inside. It made me smile so big!

You will love the crunchy cookie bits in every bite. It is simple and uses only a few ingredients. Let’s make this yummy cake together.

Grab your Oreos now. Follow my steps for the best Oreo cake ever. You will be so proud of your sweet creation!

Why You’ll Love This Recipe

• Cookies & Cream Perfection – The chocolate cake pairs beautifully with the Oreo-infused frosting.
• Soft and Moist Texture – Thanks to sour cream, buttermilk, and hot coffee, this cake stays soft and flavorful.
• Great for Any Occasion – Perfect for birthdays, celebrations, or when you’re just craving something sweet.
• Easy to Make – Despite looking impressive, this recipe is beginner-friendly and comes together without complicated techniques.

What You Need to Know Before You Start

Prep Time & Cook Time

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Cooling & Frosting Time: 1 hour
• Total Time: About 2 hours

Servings

This recipe makes one 3-layer 8-inch cake or two 9-inch layers.

Difficulty

Easy to moderate – beginner bakers can follow the steps easily, while experienced bakers can add decorative touches.

Required Kitchen Tools

Before you start, gather these tools to make the process smooth:

• Mixing Bowls – For dry and wet ingredients.
• Electric Mixer (Hand or Stand Mixer) – Helps create a smooth batter and fluffy frosting.
• Cake Pans – Three 8-inch pans or two 9-inch pans.
• Parchment Paper – For lining cake pans to prevent sticking.
• Measuring Cups & Spoons – For accurate ingredient portions.
• Spatula – For folding and mixing.
• Cooling Rack – Allows cakes to cool evenly.
• Knife or Offset Spatula – For frosting the cake smoothly.

Ingredients for the Cake

Here’s what you’ll need to make the moist and rich chocolate cake base:

Dry Ingredients

• 400g (2 cups) Granulated Sugar or Caster Sugar – Adds sweetness and helps create a tender crumb.
• 250g (2 cups) All-Purpose Flour / Plain Flour – The base for structure and texture.
• 90g (¾ cup) Dutch Process Cocoa Powder – Enhances the deep chocolate flavor (I recommend Bensdorp Dutch Cocoa Powder).
• 2 teaspoons Baking Soda – Helps the cake rise and remain soft.
• 1 teaspoon Baking Powder – Adds additional lift and structure.
• ½ teaspoon Salt – Balances the sweetness and enhances flavors.

Wet Ingredients

• 3 Large Eggs (at room temperature) – Provides structure and richness.
• 2 ½ teaspoons Pure Vanilla Extract – Adds depth of flavor.
• 4oz (½ cup) Vegetable Oil – Keeps the cake moist.
• 4oz (½ cup) Sour Cream – Contributes to a tender, rich texture.
• 4oz (½ cup) Whole Milk or Buttermilk – Ensures a moist and soft cake.
• 8oz (1 cup) Hot Coffee – Intensifies the chocolate flavor (don’t worry, the cake won’t taste like coffee).

Step-by-Step Instructions for the Cake

1. Prepare the Cake Pans

• Preheat your oven to 350°F (175°C).
• Grease and line three 8-inch cake pans (or two 9-inch pans) with parchment paper.

2. Mix the Dry Ingredients

• In a large mixing bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt.
• Ensure everything is evenly combined and no lumps remain.

3. Combine the Wet Ingredients

• In a separate bowl, beat together the eggs, vanilla extract, vegetable oil, sour cream, and buttermilk until smooth.
• Slowly pour in the hot coffee, mixing gently. (The batter will be thin, but that’s normal.)

4. Combine Wet & Dry Ingredients

• Gradually add the wet ingredients to the dry ingredients, mixing on low speed.
• Scrape the sides of the bowl to ensure everything is fully incorporated.
• Mix just until combined—do not overmix!

5. Bake the Cake Layers

• Divide the batter evenly between the prepared cake pans.
• Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool the Cakes

• Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.

Ingredients for the Oreo Frosting

• 8oz (226g) Cream Cheese, softened – Adds a creamy, tangy base.
• 4oz (½ cup) Salted Butter, softened – Contributes to a smooth and rich frosting.
• 600g (5 cups) Confectioner’s Sugar (Powdered Sugar) – Sweetens and thickens the frosting.
• 1 teaspoon Pure Vanilla Extract – Enhances the flavor.
• ½ teaspoon Salt – Balances the sweetness.
• 3oz (6 tablespoons) Heavy Whipping Cream – Creates a light and fluffy consistency.
• 12 Oreos, finely crushed – Adds flavor and texture to the frosting.
• More Oreos for decoration – Optional, but highly recommended!

Step-by-Step Instructions for the Frosting

1. Cream the Butter and Cream Cheese

• In a large mixing bowl, beat the cream cheese and softened butter together using a hand mixer or stand mixer until smooth and fluffy.
• This should take about 2-3 minutes on medium speed.

2. Add the Vanilla & Sugar

• Mix in the vanilla extract and salt.
• Gradually add the confectioner’s sugar, 1 cup at a time, beating on low speed to prevent a sugar cloud.
• Once all the sugar is incorporated, increase to medium speed and beat for another 2 minutes until light and creamy.

3. Add the Heavy Cream

• Pour in the heavy whipping cream, 1 tablespoon at a time, beating on medium-high speed until the frosting is fluffy and spreadable.

4. Fold in the Crushed Oreos

• Gently fold in the finely crushed Oreos using a spatula.
• If piping the frosting, make sure the Oreo crumbs are very fine to prevent clogging the piping tip.

Step-by-Step Instructions for Assembling the Cake

1. Level the Cake Layers (Optional)

• If your cakes have domed tops, use a serrated knife to gently trim them for even layers.
• This ensures a stable and balanced cake.

2. Apply the First Layer of Frosting

• Place one cake layer on a cake stand or plate.
• Spread a generous amount of Oreo frosting evenly over the top using an offset spatula.

3. Stack the Cake Layers

• Place the second cake layer on top and repeat the frosting process.
• If making a 3-layer cake, add the final layer and apply another even coat of frosting.

4. Crumb Coat (Optional but Recommended)

• Apply a thin layer of frosting around the cake to trap any loose crumbs.
• Chill the cake in the fridge for 15-20 minutes to set the crumb coat.

5. Final Frosting Layer

• Apply the remaining frosting evenly around the cake, smoothing it with an offset spatula or cake scraper.
• For a rustic look, leave the frosting slightly textured.

How to Decorate the Oreo Cake

1. Add Oreo Crumbs

• Sprinkle finely crushed Oreos around the edges or press them onto the sides of the cake.

2. Pipe Decorative Swirls (Optional)

• Transfer leftover frosting to a piping bag with a star tip and pipe swirls around the top edges.

3. Garnish with Whole or Halved Oreos

• Place whole or halved Oreos on top of the swirls for a finishing touch.

4. Chill Before Serving

• Refrigerate the cake for 30 minutes to allow the frosting to set before slicing.
• This makes cutting easier and enhances the flavors.

How to Store Oreo Cake

Room Temperature (Short-Term)

• If serving within 1 day, keep the cake covered at room temperature.
• A cake dome or an inverted large bowl works well.

Refrigeration (Best for Longer Storage)

• Store the cake in an airtight container in the fridge for up to 4-5 days.
• Before serving, allow it to sit at room temperature for 30 minutes to soften.

Freezing (For Extended Storage)

• Unfrosted Cake Layers: Wrap each layer in plastic wrap and freeze for up to 3 months.
• Fully Frosted Cake: Freeze the assembled cake uncovered for 1 hour, then wrap in plastic wrap and store for up to 2 months.
• Thaw overnight in the fridge before serving.

Nutrition Information

Serving Size	Calories	Carbs	Fat	Protein	Sugar
1 Slice (out of 12)	~450	60g	22g	6g	45g

Note: Nutrition values are approximate and depend on serving size and ingredient brands.

Frequently Asked Questions (FAQs)

1. Can I make this cake ahead of time?

Yes! You can bake the cake layers 1-2 days in advance and store them wrapped at room temperature or refrigerated. Frosting can also be made ahead and stored in the fridge for up to 3 days.

2. Can I use store-bought frosting?

While homemade Oreo frosting gives the best flavor, you can use store-bought vanilla or cream cheese frosting and mix in finely crushed Oreos.

3. Why is my cake dry?

Overbaking is the most common cause. Check for doneness at 30 minutes and remove the cake once a toothpick comes out with a few moist crumbs.

4. Can I make this into cupcakes?

Yes! This recipe makes about 24 cupcakes. Bake at 350°F (175°C) for 18-22 minutes.

5. How can I make the frosting whiter?

For a whiter frosting, use clear vanilla extract and finely crush the Oreos so there are fewer dark specks.

Conclusion

This Oreo Cake is the perfect blend of rich chocolate cake, creamy Oreo frosting, and crunchy cookie bits. Whether you’re making it for a special occasion or just satisfying your sweet tooth, it’s guaranteed to be a crowd-pleaser. Enjoy each bite of cookies and cream goodness!