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Oreo Cake
A rich double chocolate layer cake with two layers of Oreo cookies inside, a thick cream filling, chocolate buttercream, and an Oreo cookie crumb coating.
Greetings from Breckenridge, CO! Kevin used to live here and he’s showing me around his old stomping grounds. We’re at 10,000 feet (2 miles above home). Today we’re going on a long hike and hanging out with some buds. Saturday… white water rafting!
Today I’m bringing you a giant Oreo in cake form. A dessert to put all other desserts to shame. A chocolate lover’s paradise. Sweet tooth central. This recipe comes from my very sweet friend Amanda. Amanda is the talented blogger at i am baker, as well as the author of the very popular book Surprise-Inside Cakes.
Amanda has kindly offered to give an autographed copy of her brilliant cookbook to one of my readers. As a thank you, I’m sharing one of her cookbook recipes. And my god, saying it’s “good” does not even do this cake justice.
I need to try making the cover recipe, Rainbow Heart Cake, next.
Her Oreo Cake looks complicated, but it’s no more complicated or time-consuming than a regular layered, filled cake. It looks difficult to prepare, but as long as you take your time reading through the instructions first – you’ll be just fine.
Amanda says this chocolate layer cake makes her happy in every single way, and I can absolutely attest to that! Overload of chocolate = pure bliss. You have the taste of Oreos in every single bite: two layers of rich chocolate cake, a thick cream filling, chocolate frosting, plus two layers of actual Oreo cookies, and an Oreo crumb topping.
Amanda suggests you make this for a large crowd – yeah, you don’t want want this cake around the kitchen tempting and taunting you for “just one more slice.” I speak from experience. Luckily, I had friends take the leftovers!
The Oreo cream filling was my favorite part; it truly tastes like the cream center of an Oreo cookie! Double Stuf Oreo, to be exact – it’s a very thick layer.
Let’s not forget the chocolate chips baked inside the moist chocolate cake layers. Amanda’s recipe calls for pure milk chocolate chopped up, but I didn’t have any on hand so I just used chocolate chips inside the cake instead. If there’s an opportunity to stuff more chocolate in a recipe, we will do it.
Some desserts are simply made to indulge… and this is definitely at the top of that list. A true crowd-pleaser, you will not be disappointed with this show-stopping cake!
It looks like a lot of ingredients, but most of them are repeated in each layer!
Oreo Cake
Yield: serves 10-12
Prep Time: 1 hour
Total Time: 4 hours (includes cooling)
A rich double chocolate layer cake with two layers of Oreo cookies inside, a thick cream filling, chocolate buttercream, and an Oreo cookie crumb coating. For extreme chocolate and Oreo lovers only!
Ingredients:
Chocolate Layer Cake
3/4 cup unsweetened cocoa powder (not dutch process)
1 and 1/2 cups granulated sugar
1 and 1/2 cups cake flour1 (measured correctly)
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, at room temperature2
1/4 cup vegetable or canola oil
1 cup full fat sour cream or full fat Greek yogurt, at room temperature
2 teaspoons vanilla extract
1/2 cup hot coffee or hot water
1 cup milk chocolate chopped (I used 1 cup semi-sweet chocolate chips)
1 15.25 ounce package Oreos
Oreo Cream Filling
1/4 cup unsalted butter, softened to room temperature
1/4 cup shortening3
2 and 1/2 cups confectioners' sugar
2 Tablespoons milk or cream (cream preferred for best texture)
2 teaspoons vanilla extract
Chocolate Buttercream
3/4 cup unsalted butter, softened to room temperature
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
4 cups confectioners' sugar
1/4 cup milk or cream (cream preferred for best texture)
16 additional Oreo cookies, pulsed into a fine crumb
Directions:
Position oven rack in the center of the oven. Preheat to 350°F (177°C). Generously spray two 9-inch cake pans with nonstick spray. Line the bottom of the pan with Oreos in a single layer; I fit about 15 Oreos in each pan. Set aside.
In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, blend the cocoa powder, sugar, cake flour, baking soda, and salt together on low speed for 30 seconds. Add the eggs, oil, sour cream, and vanilla and mix for 1 minute on medium-low speed.
Remove the bowl from the mixer and add the coffee and chocolate chips; stir to combine. Some of the chocolate chips will melt as you stir. Try to avoid over mixing the batter.
Pour the batter into the prepared cake pans over the Oreos. Bake for 28-32 minutes or until a toothpick inserted in the center of the cakes comes out clean. Allow cakes to cool completely in the pan on a wire rack.
While the cake cools, make the Oreo Cream Filling. In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, cream the butter and shortening together on high speed until fluffy. Add the confectioners' sugar, 1 cup at a time, alternating with the milk/cream and vanilla. The filling will be very thick, but you may add more milk/cream if you prefer. Set aside in the refrigerator.
While the cake cools, make the Chocolate Buttercream. In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, cream the butter on high speed until fluffy, about 1 minute. Beat in the cocoa powder and vanilla on low speed, then add the confectioners' sugar 1 cup at a time, alternating with the milk/cream. The buttercream will be thick. Set aside in the refrigerator.
Once the cakes are cooled, assemble the cake. Place 1 cooled layer on a cake stand or large plate, Oreo cookie side down. Using an offset spatula or knife, cover the top with a 1-inch thick layer of Oreo Cream Filling. Top with the 2nd cake, Oreo cookie side up. Cover the tall layer cake with chocolate buttercream. Working quickly, cover the cake in Oreo crumbs. This will get a little messy, but just pat them up the sides with your hands and all over the top of the cake.
Slice and serve cake. Leftover cake can be covered and stored in the refrigerator for up to 3 days.
Make ahead tip: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting and filling can be prepared then covered and refrigerated overnight. Assemble and frost the cake the next day when you are ready to serve. Frosted cake can be frozen up to 2 months if you have room in the freezer. Thaw overnight in the refrigerator and bring to room temperature before serving. Honestly, it tastes much better fresh!
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