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.

Chocolate Oreo Cake

(260 grams) flour

(414 grams) sugar

(85 grams) natural unsweetened cocoa powder OR Hershey’s Special Dark Cocoa powder

tsp baking soda

salt

eggs

(240 milliliters) buttermilk

(240 milliliters) vegetable oil

tsp vanilla extract

(240 milliliters) boiling water

(336 grams) butter

(284 grams) shortening

(920 grams-1035 grams) powdered sugar

(414 grams) Oreo crumbs (about 33 Oreos)

6-7 tbsp (90 milliliters-105 milliliters) water

oz (1 cup | 169 grams) semi sweet chocolate chips

heavy whipping cream

Oreos, optional

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

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

3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.

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

5. 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.

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

7. Make icing while cakes cool. Beat together butter and shortening until smooth.

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

9. Add vanilla and Oreo crumbs and mix until smooth.

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

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

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

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

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

15. 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.

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

17. 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.

18. 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.

9. 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 847.

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

The cake was quite sticky. Almost like a fudge cake.

I'm about to make this cake but I was wondering if I'm suppose to use a mixer or not?

I made the oreo cake on Thursday and it turned out beautiful. One little question though, the chocolate cake itself has the baking soda after taste. Is it possible to reduce amount of baking soda and add baking powder to the ingredients please? If so, what amount would you recommend please? Thanks for the great recipe.

I made this cake for my daughter's birthday. It was really good.  I have to say, the cake itself is likely going to be my go to chocolate cake.  It cooked perfectly.  It was super moist, light, tasted great.  It was just the perfect chocolate cake.

This looks amazing! I was planning on making it this weekend, but was a little confused by part of the instructions. Personally, how do you go about getting the Oreo crumbs? Do you just toss the cookies in a food processor whole? Or do you scrape off the filling first? Maybe that’s a dumb question, but based on your pictures it doesn’t look like the crumbs on the cake have any filling. Thanks! I’m excited to give this a try 

Three years ago my brother asked for an Oreo cake for his birthday. I’d not done much baking up until then, but this cake was a game changer. Both the cake and the buttercream icing have become my go-to recipes, and I’m now asked to make this three or four times a year for friends’ birthdays. So simple and so delicious! Thank you!! 

I made the icing portion and it was delicious!!! It wasn’t too heavy, and tasted amazing.

I Love this recipe, I've  made this Cakes so many times since I got it!!! Thanks so much for sharing.....

Delicious!  My daughter loves Oreos, so I made it for her birthday.

Loved this recipe. I used a good processor to make the Oreo crumbs. Turned out great! 

Hi Lindsay, Thank you for sharing this recipe. I would like to know if we can use this recipe for cupcakes. 

This cake is SO good! The only change I made was subbing the boiling water with 1 cup fresh brewed coffee. It really brings out the chocolate flavor! This cake is SO moist &amp; got rave reviews when I made it. Thanks for this awesome recipe!:)

We made this over the weekend and everyone who ate it loved it.  I have been asked for the recipe from everyone. The only thing I will say is the icing level was way to much for me. But, no one else was complaining.  Personal tastes, LOL. 
I would use the cake portion of the recipe anytime I wanted chocolate cake, it alone was fabulous.  My wife and I have already been considering options for other cakes using the chocolate cake recipe.
Again, amazing.

This cake met my expectations and those who tried it, also. 

This cake was delicious.  Everyone loved it even my sister in law who is not a fan of chocolate. It’s easy to make. I made just the cake part as a trial before making the whole thing, my daughter and I finished it just on its own it was soo fudgy and yummy. Would highly highly recommended :) oh and the frosting is to die for. 

This recipe is divine! The frosting is tasteful and the cake is so light and fluffy. I made these into cupcakes (½ of this recipe yielded 12 cupcakes) and baked them at 300 degrees for 22 minutes. Other changes I made was using only half the listed amount of sugar + oil, and replaced coffee for boiling water. For the (full recipe) frosting, I used 2 sticks of butter (no shortening) and 2 cups + 2 heaping spoonfuls of powdered sugar. They still came out amazing with these changes and I’d definitely recommend!

I've tried so many chocolate cake recipes before and everyone is dry and dense.
But this one is the BEST ONE i have probably ever made! Its moist and chocolatey!
Also you could add 1/2 cup of coffee/expresso and other 1/2 water to enhanse chocolate flavor.
Definitely recommend!!

Sorry another question... to make oreo crumbs did u put in food processor or put them in a bag and use a rolling pin? Just because i found it hard to pipe rosettes on top of cake because big pieces of oreo got stuck in piping tip.
Thanks

This cake is a 10 out of 10 for me! I have made this cake many times and loved it, those that eat it loves it too! I also use this recipe ANY time I need a chocolate cake!! I really do not trust anyone else chocolate cake recipe!  LoL😀 Thanks so much!! I was going to use this recipe for cupcakes, but I see you have a chocolate cupcake recipe!

Made this cake last weekend and it was a hit! The batter was SO easy! I need to make a marbled cake and now I’m obsessed with this cake recipe - do you think I can just leave out the cocoa powder for the vanilla portion of the marble?
Thanks! 

I made this cake today for my grandpa’s 80th birthday celebration and it was a HIT! Decadent, rich, perfection! Thanks for a great recipe!

Hi there, 
I’m in the middle of making my batter but I can’t decide about the icing. Would this work with Oreo cream cheese icing instead?

I made this cake one time and it is now the requested cake for all birthdays, holidays, and cake cravings 😋 I love that the frosting is so forgiving because of the texture with the cookie crumbs. It always comes out looking so smooth and professional. Amazing!

Made this yesterday and it turned out AMAZING! I love the crunchy Oreo bits in the frosting. We ended up using about half of the recommended amount of sugar for the frosting because we thought it was plenty sweet. Taste as you go! Also, these cakes were a bit fragile and took careful planning to get out of the pan in one piece, so make sure you really grease those pans well and don't skip the parchment paper! Well worth the effort though. This is my new favorite chocolate cake recipe! YUM!

One of the best cakes I Made so far! So moist and taste so goood! 

Made this for my friend's birthday and it turned out amazing! Followed everything to a tee and she loved it, thank you so much xx

SO GOOD. This will be my go-to chocolate cake from now on.  I think next time I may substitute hot coffee for the hot water and intensify the chocolate flavor even more. Thanks for the awesome recipe- it is an impressive looking and delicious cake.

This cake tastes amaaazzzing when I made it. However, how can I adjust the recipe if I am using a 9" pan and want to make 2 tier cake instead?

Tastes good but it’s really really liquidy. I followed all the steps. Was it supposed to be like that?

Did you try baking it yet? It's supposed to be that thin. Sounds correct.

I decided to try this cake out for fun and I was NOT disappointed! The best chocolate cake I’ve ever had it was SO moist! I did change the frosting a little..used cream cheese in place of shortening just because I don’t like classic buttercream flavor but this cake was awesome and we were NOT disappointed! 

This Oreo Chocolate Cake is layers of moist, homemade chocolate cake filled with a creamy Oreo frosting and topped with more crushed Oreos and chocolate shavings. 

Chocolate Oreo Cake Recipe

sugar

tablespoon pure vanilla extract (15 ml)

½ cup light sour cream (118 ml)

all-purpose flour (280 grams)

½ cup cocoa powder (55 g)

tablespoon espresso powder (5 grams) (optional)

baking powder (9 g)

½ teaspoon baking soda (2 g)

teaspoon salt (5 g)

¼ cup brewed coffee (355 ml)

(4 sticks) (453 grams) unsalted butter, cold

7–8 cups (910-1041 grams) powdered sugar

tablespoon (15 milliliters) vanilla extract

3 tablespoons (30-44 milliliters) heavy whipping cream

(14.3 oz) Oreos

Preheat the oven to 350°F. Prepare 3 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare your bake even stripes if desired.

In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color. Next mix in the sour cream and beat until well combined.

In a separate bowl, sift together the dry ingredients. Alternate half the dry ingredients followed by half of the coffee and mix just until the flour starts to incorporate. Repeat with remaining ingredients.

Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.

Divide the batter evenly between the three pans, about 1 2/3 cups of batter per pan. Bake at 350°F for 20-24 minutes. Rotate your pans in the oven halfway through baking.

Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely.

For the cake: 

Cut the butter into pieces. Using the paddle attachment, whip the butter at medium high speed for 3-4 minutes, scraping down the bowl occasionally. Beat the butter until it looks lighter in color.

Slowly add the powdered sugar, 2 cups at a time, adding the heavy whipping cream intermittently, mixing on low speed until it’s incorporated into the butter. Then increase the speed to high and beat for 30-60 seconds. Repeat until all your powdered sugar has been added.

Save 6 Oreos for garnish. In a food processor, grind the remaining Oreos into a fine crumb. Add the crushed Oreos to the frosting along with the vanilla extract. Slowly beat the crumbs into the frosting then beat at a high speed for 60 seconds.

For the frosting:

level off your cakes by removing any domes. Place a dollop of frosting on your cake board and place the bottom layer of cake over that.

Pipe the first layer of frosting, pipe in circles working outside edge to the middle. Spread evenly with an offset spatula. Add the second layer of cake and add the remaining frosting. Place the third layer of cake on top.

Use you offset spatula to press any excess frosting onto the edges of the cake. To finish, pipe the frosting along the outside edge of the cake using a large open round tip or a cake icer tip. Then use an offset spatula or icing smoother to create a smooth edge.

To pipe the rosettes on top, use an open star tip such as Ateco 844. Use leftover Oreos for garnish. You can either cut them in half and place on top or crush the crumb and sprinkle around the outside edge of the cake.

To assemble this cake:

This cake is seriously amazing! I’m NOT a baker and never bake cakes but made this for a birthday, and WOW was it good. My entire family has requested it for their birthday now. Thank you for this!

Not my favorite chocolate cake recipe. I might make the frosting again, but it would be with a different cake recipe. It's not particularly Oreo-y-- I'm glad we had Oreo ice-cream to go with.

Never a fan of butter icing coz they are super sweet but my 6 yo son requested an oreo cake for his bday. I couldn’t find a recipe using a whip icing so I tried this. I only use 7 cups of powdered sugar plus the sugar from the cookies makes this icing so sweet. I only noticed that the icing with only 3 tbsp whipping cream makes the icing too thick, not even spreadable. Im not sure if that’s a mistake of measuring. So I added I think 1/2 cup more of whip cream. Is it normal that the icing gets hard after you put it in the fridge? Did you try a whip icing for this cake? Ty!

My daughter and me this cake today in mini form. My daughter wanted to make a birthday cake for her friend, so we halfed the recipe and baked it in three 4” pans. I used decaf coffee instead of regular brewed coffee and only a quarter of the amount. 
The cake baked so high that we could cut each 4” in half and got to make two mini cakes.
This cake is so delicious and moist (I will use this for chocolate cakes from now on)and the frosting is delectable.
Wish I could include a picture.
Thank you for the recipe!

My daughter wanted to make a mini birthday cake for her friend, so I halved  the recipe and filled three 4“ pans. The cakes were so high that I could cut each one in half and we made two three-layer mini cakes. One we tasted that day and the other one for her friend. 
The cake is delicious. The crumb is nice and moist. I was concerned about the coffee flavor and actually used brewed decaf. As you said in one comment though- the coffee brings out the chocolate flavor more. Sooo good!
I am not a big chocolate cake fan but this is delicious!
Will make this cake again tomorrow for one of my friends birthday.

Thanks for sharing. The whole thing is crowned with a chocolate ganache that just takes everything to another level. 

I made this cake for my son's birthday. I followed the recipe to the T. The cake was extremely soft.It was difficult to remove from the pans without breaking them😥.
I managed to salvage them....and put them im the freezer for 3 hours before attempting to ice them.
Also the icing was extremely sweet and almost inedible. I was really disappointed.

I made this cake for a 30yr old bday who thoroughly enjoys  chocolate and Oreos and it was perfect! 
The cake came out beautifully, no problems, and the frosting makes the cake! I did end up adding more like 5-6 tbs of heavy cream to smooth the frosting out! It is a fudge like consistency. 
The cake was not over the top super sweet, it was very palatable and perfect for chocolate &amp; Oreo fans! Thanks for sharing this recipe!

The cake itself was perfect and moist. The icing was way too sweet, even for my kids. The icing tasted fine after 4 cups of icing sugar but I figured I should stick to the recipe as maybe I would end up with not enough icing if I didn't add the additional sugar. Nope, ended up with too much icing that was sickeningly sweet. Will definitely use the cake recipe again but will try it with different icing.

So good!! The cake is a great texture, just a bit more dense than cakes I usually make. My husband isn't a big chocolate cake fan and he even loved it. The whole thing is delicious and not overly sweet. My only challenge was the frosting being quite stiff and difficult to spread. I'm sure I did something wrong with that, but not sure what.

Soooo easy to make. Looks amazing and can’t wait to cut in it

This really is the Ultimate Oreo Poke Cake recipe! Made-from-scratch dark chocolate cake is soaked with chocolate pudding mix and milk, topped with homemade Oreo whipped topping!

Ultimate Oreo Poke Cake

½ cups (285 grams) granulated sugar

(118 ml) vegetable oil

(15 ml) pure vanilla extract

(118 ml) sour cream

(280 grams) all-purpose flour

cocoa powder

(9 g) baking powder

(2 g) baking soda

(5 g) salt

coffee

Oreos, Crushed

(3.4 ounces) Instant Chocolate Pudding

¾ cup (414 milliliters) milk

Oreos, crushed

½ cups (355 ml) heavy whipping cream

Oreos

sauce

In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated. Next mix in the sour cream and beat until well combined.

In a separate bowl, sift together the dry ingredients. Alternate adding half the dry ingredients and half of the coffee at a time until all ingredients are added and well mixed. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.

Pour the batter into a 9×13-inch pan. Sprinkle the crushed Oreos over top of the cake batter. Bake at 350°F for 28-32 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely.

For the Cake:

Take the end of a wooden spoon or another round object and poke holes all over the top of your cake.

Prepare the pudding layer by mixing a package of instant chocolate pudding with the cold milk. Before the pudding sets, pour it over the top of the cake and put the cake in the fridge to let the pudding set, about 10-15 minutes.

For the Filling:

Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream at medium-high speed until the cream thickens to soft peaks.

Slowly add the powdered sugar and continue beating on high speed until stiff peaks start to form.

Crush the Oreos in a large plastic bag with a rolling pin or ice cream scoop. Then add the Oreos to the whipped cream and stir until well combined. Spread over top of the pudding. Refrigerate for a minimum of 2 hours. 

For the Topping:

Do I need to grease the 9x13 pan before hand? Also, should I add the coffee to the wet ingredients after I add the sour cream, or just slowly introduce the coffee to the dry ingredients?

Thanks!

This is a nice option for a easy dessert  and it’s delicious! Sometimes there is just not enough time to make everything from scratch. So I really appreciate having some easy recipe options on the site. I used Oreo pudding instead which turned out great. My hubby and son LOVED this poke cake and I will make it again. Thanks!

Too bad when you said, "... it's bananas," I immediately thought I could put fresh cut banana slices on top!!! Yummmmmmm... this recipe looks so great and EASY! Gonna plug this into next week's dessert rotation! Thanks!

Just made this poke cake for a weekend with the family! everyone LOVED it!! first time to try a poke cake and i definitely will be making more:):)  Super moist and so easy to make!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1635367827/jztyie1q7fz9c7aha7xw.mp4

Easy Chocolate Oreo Poke Cake is a made-from-scratch chocolate cake, soaked with chocolate pudding and topped with homemade Oreo whipped cream topping!

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Top 3 chocolate oreo cake recipes from across the web

The most viewed chocolate oreo cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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