easy oreo dessert

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

eggs

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

salt

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 easy Oreo Icebox Cake is the perfect dessert for hot weather! A simple no-bake dessert idea that you just assemble and let chill in the fridge overnight.

Oreo Icebox Cake

Oreo

(8- ounce) tubs Cool Whip, thawed

milk

*chocolate sauce

Dip 30 Oreo Cookies in milk one by one and lay flat in a 9&#215;13 pan.

Spread one tub of Cool Whip evenly over the Oreos. Repeat this process 2 more times, finishing with a layer of Cool Whip on top.

If desired drizzle chocolate sauce on top, or extra crushed Oreos.

Cover and chill in the refrigerator for 6 hours or overnight.

Hi Shelly, Kids loved it. very good and easy recipe, i tried it last week

I had thawed some cool whip for another recipe but never made it and I wanted to use it up so I found your recipe. In my mind, I thought, “How could these 3 ingredients be that good?” But I have 3 teenage sons who I knew would gobble it up. Well, these 3 ingredients make a KILLER dessert and I will keep this in my back pocket for potlucks. I used mint oreos and made a mint chocolate sauce and we all loved it!

Very easy and delicious. Tastes just like the chocolate wafer version. I used regular Oreos. The only other change was for every tub of Cool Whip, I stir in a capful of vanilla extract. My mom taught me it gives it a more homemade taste.

https://content.jwplatform.com/videos/&rdquo;7MBgaWJQ&rdquo;.mp4

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The most viewed easy oreo dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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