Oreo Cake

This oreo cake features moist chocolate cake with an out-of-this-world Oreo buttercream. If you like Oreos you’ll love this cake recipe.

Everyone loves Oreos, especially me! I’ve previously shared recipes for oreo cheesecake, and oreo poke cake. Next on my list was to turn milk’s favorite cookie into a layer cake. My favorite cookies in a delicious masterpiece is true heaven!

It features moist chocolate cake with tons of oreo buttercream, and then it is topped off with even more cookies as well.  I also like to add Ganache which is an easy rich topping. It only requires 2 ingredients and dries to a smooth and shiny finish.

It is perfect for parties and birthdays.

Warning: Be ready for the requests to come pouring in for the recipe. Everyone is going to want to recreate it at home.

Why I Love This Recipe

1. Cake Mix Elevated: We’re going to doctor up a cake mix with butter and milk to make it taste bakery fresh.
2. Buttercream: Cookies and cream buttercream is SO much better than vanilla buttercream.
3. Presentation: Dollops of frosting, cookies, and a ganache drip make this cake look like it came from your local bakery boutique.

Ingredient Notes and Shopping Tips

For the Cake

• Triple Chocolate Cake Mix: Just like my chocolate caramel cake, this recipe starts with a cake mix. Don’t you worry your pretty little head, we’re going to make it taste homemade.
• Butter: Use butter instead of oil for a richer flavor.
• Whole Milk: Using milk instead of water for a moist cake with a tender crumb.

For the Oreo Frosting

• Butter Use unsalted butter here so you don’t end up with an overly salty buttercream. You can always add a pinch of salt at the end if you feel it’s needed.
• Oreo Crumbs: This takes this frosting over the top! I used double stuff, but feel free to use your favorite flavor variety.

How To Make Oreo Cake

For the Oreo Layer Cake:

1. Make the Cake: Preheat oven to 350 degrees F. Spray cake pans with nonstick spray. Combine cake mix, eggs, butter, and milk.
2. Bake the Cake: Bake for 30-35 minutes. Cool completely.

For the Oreo Frosting:

1. Beat butter and vanilla until smooth and creamy. Add powdered sugar a little at a time. Add whipping cream as needed to reach out desired consistency. Fold in Oreo crumbs.
2. Scoop 1 cup of frosting into a piping bag, and set it aside.

For the Ganache

1. In a small saucepan, heat whipping cream over medium heat.  Heat to a simmer.
2. Place chocolate chips in a heat-safe bowl.
3. Remove cream from heat, and pour into chocolate chips. Allow to sit for one minute. Whisk smooth and pour into a squeeze bottle.

Putting It All Together

1. Cut domes off of the top of the cakes.
2. Frost Cake: Add about 1 cup of frosting to the top of the first cake round.  Top with remaining layer. Repeat. Frost top layer on the top and down the sides.
3. Ganache: Drip ganache down the sides of the cake.
4. Pipe dollops of frosting around the edge of the cake and top with whole Oreos.

Storage and Make Ahead Tips

1. Make-Ahead: Bake cake layers and frost up to 2 days in advance. Assemble the day you plan to serve it.
2. Storage: Because of the ganache I suggest storing it in the fridge. It will last up to 5-7 days.
3. Freezer: Place in an air-tight container and freeze for up to 2 months.  I suggest freezing on a plate for one hour to flash freeze the frosting. Thaw before serving.

Tips For Success

1. Don’t overbake: Overbaking will lead to a dry cake. Bake just until a toothpick inserted in the center comes out clean, or with just a few crumbs. If your toothpick contains wet batter keep baking a few minutes at a time.
2. Flat Layers: You can use cake strips to help bake flat layer cakes. However, I prefer to use a cake leveler after baking. (Bonus: You can snack on it while building your cake).
3. Oreo Frosting: Crush cookies finely using a plastic baggie with a rolling pin, or a meat mallet. You can also use a food processor if you have one (I don’t!). If the Oreos are too chunky they will clog your piping tip.
4. Round Cake Boards: These make it easy to move your cake from counter to table. It also makes transport more stable if you want to take it to a birthday party. If you don’t like these you can also use a cutting board instead.
5. Smooth Frosting: Get smooth frosting every time with an Angled Spatula.
6. Use a Squeeze Bottle: to drip ganache down the sides of the cake.

More Decadent Cakes To Try

Death By Chocolate Cake

Funfetti Cake 

Reese’s Cake

Lemon Cake

Cinnamon Cake

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Oreo Cake

Moist chocolate cake with an out of this world Oreo buttercream. You'll be making this one over and over again!

5 from 8 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 12 Slices

Calories: 1429kcal

Author: Krystle Smith

Ingredients

For the Cake

• ▢ 2 Boxes Triple Chocolate Cake Mix
• ▢ 6 Eggs
• ▢ 1 Cup Butter Softened
• ▢ 2 ½ Cups Whole Milk

For the Oreo Frosting

• ▢ 3 Cups Butter Softened
• ▢ 6 Cups Powdered Sugar
• ▢ 5-7 Tablespoons Heavy Whipping Cream
• ▢ 2 Teaspoons Vanilla Extract
• ▢ 1 ½ Cups Oreo Cookie Crumbs About 18 Cookies
• ▢ 12 Whole Oreos Garnish

For the Chocolate Ganache

• ▢ 1 Cup Semi Sweet Chocolate Chips
• ▢ ⅓ Cup Heavy Whipping Cream

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Instructions

For the Cake

• Preheat oven to 350 degrees and spray cake pans with non stick baking spray. Set aside
• In a large bowl,  combine cake mix, eggs, butter, and milk until smooth. 
• Divide the cake mix between (3) 9 inch round cake pans.  Bake in the oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
• Cool completely.

For the Oreo Frosting

• In a large bowl, beat butter and vanilla until light and fluffy. Add powdered sugar a little at a time. Add heavy cream as needed to reach out desired consistency. Fold in crushed oreos. 
• Scoop 1 cup of frosting into a piping bag and set aside

Chocolate Ganache Directions

• Pour the heavy whipping cream into a small saucepan. Heat over medium heat. Pour the chocolate chips into a medium heat safe bowl
• Once the heavy whipping cream starts to simmer, remove from heat and pour onto the chocolate chips. Allow to sit for 1 minute before whisking until smooth. Pour into a squeeze bottle.

Building the Cake

• Once the cakes are cooled, remove them from the pans. Using the cake leveler, cut the domes off the tops of the cakes to even them out
• Place one cake round onto the cake board.Scoop 1 cup of frosting onto the top of the cake round and spread evenly with an offset spatula. Repeat with remaining layers.
• Spread top and sides of cake with remaining frosting. Refrigerate for at least 1 hour. 

Decorating the Cake

• Remove cake from fridge and drip ganache all around the edge of the cake.
• Pipe dollops of frosting onto the top of the cake using a star tip . Place whole oreos onto the sides of the dollops

Notes

Ingredient Notes and Shopping Tips

• Triple Chocolate Cake Mix: I like Duncan Hines.
• Whole Milk: Using milk instead of water for a moist cake with a tender crumb.
• Butter: Use unsalted butter here so you don't end up with an overly salty buttercream. You can always add a pinch of salt at the end if you feel it's needed.

Tips For Success

1. Don't overbake: Overbaking will lead to a dry cake. Bake just until a toothpick inserted in the center comes out clean, or with just a few crumbs. If your toothpick contains wet batter keep baking a few minutes at a time. 
2. Flat Layers: You can use cake strips to help bake flat layer cakes. However, I prefer to use a cake leveler after baking. (Bonus: You can snack on it while building your cake).
3. Oreo Frosting: Crush cookies finely using a plastic baggie with a rolling pin, or a meat mallet. You can also use a food processor if you have one (I don't!). If the Oreos are too chunky they will clog your piping tip. 
4. Round Cake Boards: These make it easy to move your cake from counter to table. It also makes transport more stable if you want to take it to a birthday party. If you don't like these you can also use a cutting board instead.
5. Smooth Frosting: Get smooth frosting every time with an Angled Spatula.
6. Use a Squeeze Bottle: to drip ganache down the sides of the cake.

Nutrition

Calories: 1429kcal | Carbohydrates: 145g | Protein: 12g | Fat: 93g | Saturated Fat: 51g | Cholesterol: 268mg | Sodium: 1342mg | Potassium: 516mg | Fiber: 3g | Sugar: 107g | Vitamin A: 2290IU | Calcium: 221mg | Iron: 7.4mg

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