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Chocolate Oreo Cake

A rich, moist dessert that combines chocolate and Oreos, perfect for family gatherings and easy to make.
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Prep Time 30 minutes
Cook Time 33 minutes
Total Time 1 hour 3 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour Essential structure for the cake.
  • 2 cups sugar Provides sweetness; can substitute with a sweetener if desired.
  • 3/4 cup natural unsweetened cocoa powder For deep, chocolate flavor.
  • 2 tsp baking soda Helps the cake rise.
  • 1 tsp salt Enhances the flavor.
  • 2 large eggs Binds ingredients together; can substitute with flaxseed for vegan options.
  • 1 cup milk Adds moisture; almond or oat milk are alternatives.
  • 1 cup vegetable oil Ensures a moist texture.
  • 1 1/2 tsp vanilla extract Adds warmth and depth of flavor.
  • 1 cup boiling water Creates a thin batter that bakes into a moist cake.
Buttercream Frosting
  • 3 cups unsalted butter, room temperature Base for the creamy buttercream.
  • 8-9 cups powdered sugar Sweetens the buttercream; adjust for taste preference.
  • 3 cups Oreo crumbs Gives a unique flavor and texture to the frosting.
  • 1 tsp vanilla extract (for buttercream) For additional flavor.
  • 6-7 tbsp heavy cream Adds richness to the buttercream.
  • Pinch salt Balances out sweetness.
Ganache and Decoration
  • 6 oz semi-sweet chocolate chips For the ganache.
  • 1/2 cup heavy whipping cream (for ganache) Creates a smooth texture.
  • 12 Oreos, chopped For decoration and additional crunch.

Method
 

Preparation
  1. Preheat your oven to 300°F (150°C) and prepare three 8-inch cake pans with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
  3. Add the eggs, milk, vegetable oil, and vanilla extract, mixing until smooth.
  4. Carefully stir in the boiling water.
Baking
  1. Divide the batter evenly between the prepared pans and bake for 30-33 minutes.
  2. Allow the cakes to cool in the pans for a few minutes before transferring to a wire rack to cool completely.
Frosting
  1. In a large bowl, beat the softened butter until creamy. Gradually add in the powdered sugar, mixing in the Oreo crumbs until smooth.
Assembly
  1. Level the cooled cake layers, stack them with frosting between each tier, and smooth remaining frosting over the top and sides.
  2. For the ganache, heat the cream in a small saucepan until bubbling, pour it over the chocolate chips, and whisk until smooth.
  3. Pour the ganache over the frosted cake, letting it drip down the sides and add chopped Oreos on top.
Serving
  1. Slice the cake and serve. Enjoy with family and friends.

Notes

Store leftovers in an airtight container at room temperature for up to three days or refrigerate if needed. This cake can also be frozen for up to three months.