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Dorothy Thomas

Oreo Cake Recipe

A decadent and creamy Oreo Cake with layers of rich chocolate cake, Oreo-infused frosting, and crunchy cookie pieces. Perfect for birthdays, celebrations, or any dessert craving!
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 10 12
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ¾ cups All-purpose flour
  • 2 cups Granulated sugar
  • ¾ cup Cocoa powder
  • 1 ½ tsp Baking powder
  • 1 ½ tsp Baking soda
  • 1 tsp Salt
  • 2 large Eggs
  • 1 cup Buttermilk
  • ½ cup Vegetable oil
  • 2 tsp Vanilla extract
  • 1 cup Hot water
For the Oreo Frosting:
  • 1 cup Unsalted butter (softened)
  • 4 cups Powdered sugar
  • ¼ cup Heavy cream
  • 1 tsp Vanilla extract
  • 15-20 cookies Oreo cookies (crushed)

Equipment

  • 2 x 8-inch round cake pans
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Cooling rack
  • Food processor (for crushing Oreos)

Method
 

  1. Preheat oven to 350°F (175°C). Grease & line cake pans.
  2. In a bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt.
  3. Add eggs, buttermilk, oil, and vanilla. Mix until smooth.
  4. Slowly pour in hot water while mixing (batter will be thin).
  5. Divide batter between pans and bake for 25-30 mins (until a toothpick comes out clean).
  6. Cool cakes completely before frosting.
  7. Beat butter until creamy.
  8. Gradually add powdered sugar, then heavy cream and vanilla.
  9. Crush Oreos (reserve some for topping) and fold into frosting.
  10. Place one cake layer on a plate, spread a thick layer of frosting.
  11. Add the second layer and cover the whole cake with frosting.
  12. Decorate with crushed Oreos, whole cookies, and chocolate syrup.
  13. Chill for 1 hour before slicing.

Notes

✔ For a no-bake option, use store-bought chocolate cake layers.
✔ Store in the fridge for up to 3 days.
✔ Freeze unfrosted cake layers for up to 1 month.