This Oreo cake looks more complicated than it is. Follow these simple steps and you’ll have a decadent homemade cake that satisfies sweet cravings without the bakery price. Let’s get baking!
I baked this cake for a friend’s birthday. I considered buying a cake, but a homemade cake feels more thoughtful. Tiredness and busy days aside, I pushed through and was very proud of the result.
Because it was my first time making this recipe I worried about the batter—it seemed thin before I added the boiling water. I trusted the recipe and poured the batter into prepared pans, then baked the cakes in a preheated 300°F oven.
About 40–45 minutes later the Chocolate Oreo Cake came out perfectly: moist, intensely chocolatey from the dark cocoa, and pleasantly dense thanks to the butter and eggs. The flavor was even better the next day.
Some guests found the frosting a touch sweet (I agreed), but others said it was perfect. After dinner we watched a movie and kept returning to the cake for seconds and thirds. I’m usually careful about sweets, but an occasional indulgence like this is worth it.
OREO CAKE
Shobee
Pin Recipe
Ingredients
- CHOCOLATE CAKE
- 2 cups (260 g) all-purpose flour
- 2 cups (414 g) sugar
- 3/4 cup (85 g) Hershey’s Special Dark cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup (240 ml) buttermilk
- 1 cup (240 ml) canola oil
- 1 1/2 tsp vanilla
- 1 cup (240 ml) boiling water
- OREO ICING
- 1 1/2 cups (336 g) butter
- 1 1/2 cups (284 g) Crisco butter-flavor shortening
- 8-9 cups (920–1035 g) powdered sugar
- 3 cups Oreo crumbs about 30 Oreos
- 1 tsp vanilla extract
- 6-7 tbsp (90–105 ml) water
- 5 Oreos chopped, optional
Instructions
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DIRECTIONS:
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Prepare three 8-inch cake pans: line the bottoms with parchment circles and grease the sides.
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In a large bowl whisk together all dry ingredients: flour, sugar, cocoa, baking soda, and salt.
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Add the eggs, buttermilk, and canola oil to the dry ingredients and mix until combined.
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Stir vanilla into the boiling water, then add the hot mixture to the batter and mix well. Batter will be thin—this is normal.
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Divide the batter evenly among the three pans. Bake at 300°F for about 25–28 minutes, or until a toothpick inserted in the center comes out with a few crumbs.
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Remove cakes from the oven and let them cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
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While the cakes cool, make the Oreo frosting. Beat together the butter and shortening until smooth.
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Gradually add 4 cups of powdered sugar and beat until smooth.
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Add the vanilla and Oreo crumbs, then mix until incorporated.
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Add another 4–5 cups of powdered sugar as needed and mix until smooth. Add water or milk a tablespoon at a time until you reach a spreadable consistency.
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Reserve about 3 1/2 cups of the frosting for the cake filling. If using, fold in chopped Oreos to the filling portion.
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When the cakes are completely cool, level any domed tops with a large serrated knife.
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Place the first layer on a cake plate and spread half of the reserved Oreo filling evenly over the top.
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Add the second cake layer and spread the remaining Oreo filling evenly on top.
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Place the final cake layer on top and frost the outside with the remaining icing.
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Finish with chopped Oreos and cookie crumbs if desired. Chill briefly to set before serving.
Notes
Tip: If you plan to pipe decorations, reserve one cup of frosting before adding Oreo crumbs. You can color or flavor that portion separately so crumbs don’t clog your piping tip. A tip number 11 works well for frosting details.