Oreo Cake- Delicious Scratch Cake Recipe
This amazing scratch Oreo Cake recipe is the perfect combination of chocolate cake, ganache, and Oreo Buttercream! There's just nothing better than this rich, homemade chocolate cake!
Table of Contents
Why we Love It
There are so many reasons to love this Oreo Cake recipe!
- Moist, rich chocolate cake layers.
- We love anything Oreo, including our Mint Oreo Cake, easy Oreo Cupcakes, Oreo Ice Cream Cake, and Cookies and Cream Cake! We have a great Oreo Pound Cake too.
- Easy chocolate ganache spread on the layers makes it even more decadent!
- Oreo speckled buttercream frosting
- Perfect for chocolate lovers, just as with our Truffle Cake, Chocolate Bundt Cake, and more!
How to Make an OREO CAKE
Our Oreo Cake layers are based on our Classic Chocolate Cake from Scratch . They are rich, chocolatey, and moist!
After baking and cooling the three chocolate layers, I piped a dam of buttercream and spread with a thin layer of chocolate ganache.
The ganache recipe that I used is so easy to make in the microwave, with equal parts chocolate and heavy cream.
You can find all of the details for making an easy ganache here: Ganache Drip Recipe. It makes for a delicious, gorgeous chocolate glaze or drip!
For each chocolate layer, I spread my ganache nice and thin so that I would be able to easily spread a layer of Oreo Buttercream on top of it.
Although I used a thin layer, the ganache delivers an unmistakable layer of richness to an already decadent cake.
Finally, we finished things off with our fabulous Oreo Buttercream Recipe! This is similar to our Classic Vanilla Buttercream recipe, but with finely crushed Oreos! YUM!
As I assembled the cake, I spread Oreo Buttercream filling over the thin layer of ganache between layers.
Next, I frosted the cake with the Oreo Buttercream and dripped ganache around the top edge using a piping bag with the end snipped away.
The ganache drips most easily when it is just slightly warm. It thickens as it cools and so if it becomes too thick to work with, just pop it in the microwave for 5-10 second increments until it flows easily from the piping bag.
The ganache drips are optional (you could also spread the ganache on top of the cake if you'd rather)- but they are a great way to dress up a cake!
I continued to drizzle the ganache over the top of the Oreo Cake and finished things off with a french tip border (Ateco 863)! Because our Oreos were so finely crushed in a food processor, the frosting was very easy to spread and pipe.
I just love the look and more importantly the flavor of this Oreo Cake recipe!! I think that it will become one of your favorites too!
Applying the Chocolate Drip
If you'd like to see the ganache drip application in action, check out our quick minute-video for our Mint Chocolate Chip Cake! This is such a quick and easy technique but it's a sure-fire way to add a WOW factor! Mint Chocolate Chip Cake with Ganache Drip
Our Favorite Chocolate Cake Recipes!
We have a love of chocolate over here, and we've made tons of chocolate cake recipes over the years!
Make sure to check out our Roundup of FAVORITE Chocolate Cakes and Cupcakes (Including Devil's Food Cake with Raspberry Filling, Chocolate Italian Cream Cake, German Chocolate Cake, Mint Chocolate Chip Cake, Black Forest Cake, and so many more!)
You can find all of our FAVORITE Chocolate Cake recipes here!: Our Favorite Chocolate Cake Recipes!
Thanks so much for stopping by, we hope that you enjoy this Oreo Cake recipe! If you give it a try, we would love for you to leave a comment and photo below!
Have you made this? We would LOVE for you to leave a ⭐️ rating as well as a comment and photo below! We really appreciate your feedback!
Oreo Cake
Ingredients
For the Cake
- 2 cups granulated sugar (400g)
- 2 ¾ cup all-purpose flour (322g)
- 1 cup unsweetened cocoa (lightly spoon into cup then sift) (82g)
- 2 teaspoons baking soda (10g)
- ½ teaspoon baking powder (2g)
- ½ teaspoon salt (2g)
- 2 sticks unsalted butter, softened (do not soften in microwave) (226g) It should be softened yet slightly firm when pressed.
- ¼ cup vegetable oil (54g)
- 4 large eggs at room temperature (If in a hurry, place in a bowl of warm water for 5 minutes.)
- 1 teaspoon vanilla extract (4g)
- 1 cup milk (220g)
- 1 cup hot coffee, it can be instant or brewed (220g)
For the Ganache
- 10 oz. Chocolate (Semi-sweet or Dark) We used Ghirardelli (283g)
- 10 oz. Heavy Cream (283g)
For the Oreo Buttercream Frosting
- 2 sticks unsalted butter, softened (226g)
- 7 cups confectioners sugar (depending on desired consistency. More sugar=more crusting). (690g-805g)
- 2 tsp. vanilla extract (8g)
- ¼ cup whole milk or more if needed (60g)
- ½ teaspoon salt (3g) to cut the sweetness. Adjust to taste.
- Oreos- We used about 10 crushed Oreos for this recipe but use however many you'd like!
Instructions
For the Chocolate Cake
- Preheat oven to 350 degrees
- Grease and flour three 8 inch cake pans
- In a mixing bowl, add the dry ingredients: sugar, flour, cocoa, baking soda, baking powder, and salt. Whisk for 1 minute to blend.
- Add softened butter a few pieces at a time while the mixer is on low speed. Mix until the dry ingredients look like coarse sand and the dry ingredients are moistened. Scrape the bottom and sides of the bowl.
- In a separate bowl whisk the eggs, milk , oil and vanilla until blended.
- Method is important when using the Reverse Creaming Method. With the mixer on low speed, SLOWLY add approximately ½ of the egg mixture to the dry ingredients.
- Increase the speed to medium and mix for 1 ½ minutes at medium speed. Don't mix above medium speed. Scrape the bottom and sides of bowl.
- Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each pour. Scrape the sides and bottom of bowl.
- Slowly add the cup of hot coffee and mix another 30 seconds until blended. The batter will be very runny. Don't worry!
- Pour into 3 prepared 8" pans and bake at 350 degrees for 25 to 30 minutes or until the center of the cake springs back to the touch and a toothpick comes out clean.
- Cool the cakes 10 minutes on a rack and then turn out of the pans.
- *Yields approx 9 cups of batter.
- Making cupcakes? Check out our Classic Chocolate Cupcake Recipe (conventional method of mixing for fluffier cupcakes) Holds up well to fondant
For the Ganache
- Place your chocolate into a microwave safe bowl.
- Pour heavy cream over the chocolate and place in the microwave for 1 minute. (Times may vary, see our note below).
- Remove and stir. Microwave for 30 seconds more and when the chocolate has melted almost completely, allow it to sit for 1 minute more before stirring. Stir until you've reached a silky smooth consistency.
- *Microwave times may vary. If you are making a smaller amount of ganache, you will reduce the microwave time. If your chocolate hasn't melted after the 1 ½ minutes recommended in the instructions, simply microwave in small 10-15 second increments until it has nearly completely melted. Let sit one minute, then stir until smooth.
For the Buttercream
- Cream the (slightly softened) butter until smooth. Blend in the vanilla.
- Add half of the powdered sugar and most of the milk. Beat at medium speed until the powdered sugar is incorporated.
- Add remaining powdered sugar and milk and mix at medium speed another 3 to 4 minutes scraping the sides of the bowl occasionally. I slow down the mixer to very slow. (#2 on the Kitchenaid) for 1 to 2 minutes. This will help eliminate air pockets in the buttercream. The texture will become very smooth.
- Crush the Oreos. We used a food processor for a finer crumb so that the frosting would spread more easily. You can also place them in a Ziplock bag and crush with a rolling pin.
- Fold Oreos into your buttercream.
- This recipe can be doubled or halved.
- Yields approximately 4 ½ cups of frosting. Enough to frost a two layer 8 or 9 inch cake.
- Can be frozen in air tight container for at least three months . Thaw on countertop.
- If your buttercream is too thin, add more sugar. If the consistency is too thick, add a bit more milk.
- **For a Softer Buttercream with a much lighter crust, I cut the amount of sugar from 6 cups to 4 cups, and cut the milk from ¼ cup to 3 tablespoons, and cut the salt to ¼ teaspoon. This lighter consistency of buttercream works great with cupcakes or cakes that don't require the Viva method of smoothing.
Assembly of the Oreo Cake
- As you assemble the cake, pipe a dam of buttercream around each layer and fill in with a thin layer of ganache.
- Then, spread Oreo Buttercream over the thin layer of ganache for your filling.
- Frost the cake with Oreo Buttercream, and garnish with a ganache drizzle using a disposable piping bag with the tip snipped away.
- I drizzled a crisscross design over the top and piped a ring of Oreo Buttercream stars around the top using an Ateco 863.
Hi Bev, Any brand would be fine for the chocolate cake recipe. We have Taster's Choice Instant coffee that we often use for the recipe. You could also use brewed coffee.
This was literally the best cake ever!!! Moist and springy and oh so delicious almost sinfull?
Hi Megan, I am so happy you like the recipe, thanks so much for posting a review.
Love what you do and your cake creations are fabulous! As a scratch baker I appreciate you noting whether or not the receipe is scratch or a mix. One question. I thought 1 c of milk or water was in the 236 to 241 ml range but this recipe specifies 220 ml? I always bake by weight so any clarification would be appreciated. Thanks much. The crumb/texture of this cake looks amazing!
Hi JRMc, Thank you for your nice comments about the site. Our weight for 1 cup of milk is 242 grams. The chocolate layers for this cake are from our Classic Chocolate Cake recipe so I can only think that when I originally made the recipe the milk in my cup weighted that amount. I think the recipe will be fine using either 220 grams or 242 grams for the milk.
Hello,
I made my chocolate cake but I'm wondering how to preserve it moist, I've read that I need to wrap it in plastic and after foil when is still warm and after freeze it about 4hours? but if I did it today, and I will assemble it tomorrow, after the 4 hours what I need to do? Put it on the fridge? Leave it on the counter? Or leave it in the freezer?
Hahahah sorry and thank you so much for your atention.
:)
Hi Berenice, The cake will be good even if not frozen. Freezing the layers is optional but we do think it makes them a bit more moist.
If you wrap in plastic and aluminum foil the layers can be frozen for up to 2 months. The 2 to 4 hours is if you do not have time to freeze overnight. When ready to use remove from the freezer leave wrapped and place on the countertop. When condensation forms on the aluminum foil, remove the foil and let come to room temperature. You can also begin to fill and frost your cake before it is completely thawed. Some bakers let the layers thaw while still wrapped....so no problem either way. If you make you cake today, just keep the layers under a cake cover. We think refrigerating the layers before frosting dries them out. Hope you will enjoy the cake
Thank you so much for the tips, I made it and it was very moist and very chocolatey, great oreo recipe I just wish I had added more oreo buttercream inside ☺
Loving your recipes.
Hi Berenice, Thanks so much for the follow-up after you made the cake. I am happy all went well. We all notice little things we wish we had done differently on a cake, no worry, bet everyone loved it.
Thanks for the recipe. Can I replace the heavy cream with milk for the ganache?
Hi Ade, I have not tried using milk instead of heavy cream when making ganache. However, I did a quick search and found several postings that used milk plus butter as a heavy cream replacement. Below is a link that you will find helpful. Hope all goes well, would love to hear your thoughts.
https://www.itsyummi.com/making-chocolate-ganache-without-heavy-cream/
Do you have a video for the recipe?