Oreo Cake Recipe
Oreo Cake Recipe
Table of Contents
Oreo Cake Recipe
This Oreo cake recipe features moist chocolate layers, crushed Oreo filling, and a silky cream cheese frosting for a showstopping dessert. Perfect for birthdays, holidays, or any sweet craving, it’s easy to make and loaded with cookie crunch.
Description
The Oreo cake recipe is a dream come true for cookie lovers. Combining rich chocolate cake layers with Oreo studded frosting, this dessert is a textural masterpiece soft, creamy, and delightfully crunchy. Originating from the iconic Oreo cookie’s versatility, this cake has become a modern classic for its crowd pleasing appeal.
Why This Oreo Cake Recipe Works
This Oreo cake recipe balances simplicity and indulgence. Using pantry staples and crushed Oreos, it ensures maximum flavor with minimal fuss. The secret lies in folding Oreo crumbs into both the batter and frosting, creating layers of cookies and cream goodness in every bite.
Texture & Flavor Breakdown
- Cake Layers: Moist, tender chocolate cake infused with Oreo crumbs.
- Frosting: Cream cheese based with crushed Oreos for a tangy sweet contrast.
- Garnish: Optional chocolate ganache drip and whole Oreos for visual flair.
Tips for Success
- Use room temperature ingredients for smooth frosting.
- Chill cake layers before assembling to prevent crumbling.
- Add 1-2 tbsp coffee to the batter for deeper chocolate flavor (optional).
Serving Suggestions
Pair with vanilla ice cream, a glass of cold milk, or fresh berries to cut through the richness.
Ingredients
Cake Layers:
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup vegetable oil
- 1 cup hot water
- 1 tsp vanilla extract
- 1 cup crushed Oreos
Frosting:
- 16 oz cream cheese, softened
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1½ cups crushed Oreos
Optional Garnish:
- ½ cup chocolate ganache
- 8–10 whole Oreos
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease two 9-inch round pans and line with parchment.
- Mix Dry Ingredients: Whisk flour, cocoa, sugar, baking soda, and salt in a bowl.
- Combine Wet Ingredients: In another bowl, beat eggs, buttermilk, oil, hot water, and vanilla. Gradually mix into dry ingredients until smooth. Fold in crushed Oreos.
- Bake: Divide batter between pans. Bake 30–35 minutes until a toothpick comes out clean. Cool completely.
- Make Frosting: Beat cream cheese and butter until fluffy. Add powdered sugar and vanilla. Fold in crushed Oreos.
- Assemble: Spread frosting between layers and over the cake. Drizzle ganache (if using) and top with whole Oreos.
Notes
- Storage: Refrigerate for up to 5 days. Bring to room temperature before serving.
- Variations: Swap in Golden Oreos or add mint extract for a twist.
- Dietary Swap: Use gluten-free Oreos and flour for a GF version.
Oreo Cake Recipe
Ingredients
- Cake Layers:
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup vegetable oil
- 1 cup hot water
- 1 tsp vanilla extract
- 1 cup crushed Oreos
- Frosting:
- 16 oz cream cheese softened
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1½ cups crushed Oreos
- Optional Garnish:
- ½ cup chocolate ganache
- 8 10 whole Oreos
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease two 9-inch round pans and line with parchment.
- Mix Dry Ingredients: Whisk flour, cocoa, sugar, baking soda, and salt in a bowl.
- Combine Wet Ingredients: In another bowl, beat eggs, buttermilk, oil, hot water, and vanilla. Gradually mix into dry ingredients until smooth. Fold in crushed Oreos.
- Bake: Divide batter between pans. Bake 30–35 minutes until a toothpick comes out clean. Cool completely.
- Make Frosting: Beat cream cheese and butter until fluffy. Add powdered sugar and vanilla. Fold in crushed Oreos.
- Assemble: Spread frosting between layers and over the cake. Drizzle ganache (if using) and top with whole Oreos
Notes
- Storage: Refrigerate for up to 5 days. Bring to room temperature before serving.
- Variations: Swap in Golden Oreos or add mint extract for a twist.
- Dietary Swap: Use gluten-free Oreos and flour for a GF version.
