This Oreo cake is made up of four layers of fluffy, rich chocolate cake filled and frosted with an Oreo-packed cream cheese frosting. It's the perfect cake for all of you Oreo lovers out there.
A confession from this baking queen...I love chocolate. And Oreos. I also love Oreos and chocolate together. So it made sense to combine the two to make a delicious layer cake. This post is all about the result. And golly is it a delicious result.
Four layers of light and fluffy yet fudgy cake are stacked on top of one another. The layers are divided by generous amounts of Oreo-laden cream cheese frosting that will have you licking the spatula you use to spread it with. If that doesn't sound delicious enough already I topped the cake off with a smattering of crushed Oreos and some full Oreo cookies. It's an Oreo lover's dream come true.
Why You'll Love This Decadent Oreo Cake
It's pretty impossible not to love a rich, chocolatey cake doused in Oreo-packed frosting. Just in case you aren't already convinced though, allow me to share some of the reasons I love it so much.
- Moist and tender. The addition of sour cream (and buttermilk if you're using it) to the batter gives this cake a beautiful tenderness and moisture that is just so satisfying to sink your teeth into. Try my chocolate mayonnaise cake next!
- So chocolaty. Adding hot coffee to the cake batter wakes up and intensifies the flavor of the cocoa powder producing a wonderfully fudgy cake.
- Approachable. If you've never made a layer cake before, this is a great place to start. It only takes 25 minutes to prep and utilizes relatively simple mixing methods. You can do it!
What You'll Need
Here's a list of ingredients needed to make this Oreo birthday cake. Don't forget to scroll to the recipe card below for exact measurements.
- Granulated Sugar
- All-Purpose Flour. Gluten intolerant? Try using a quality 1:1 gluten-free flour instead.
- Dutch Process Cocoa Powder - I use Bensdorp Dutch Cocoa Powder but feel free to pick your favorite.
- Baking Soda
- Baking Powder
- Eggs - The eggs should be at room temperature. They will incorporate more easily into the batter, helping to prevent you from over-mixing.
- Pure Vanilla Extract
- Vegetable Oil
- Sour Cream
- Whole Milk or Buttermilk - Either one will work. Using buttermilk will add a lovely tenderness to the cake. It will also add a slight tang that I personally love but that isn't for everyone.
- Hot Coffee* - The hot coffee helps bring out the richness of the chocolate.
- Cream Cheese - The cream cheese should be softened to room temperature. It will mix more smoothly with the other ingredients in the frosting, leaving you with a lump-free frosting.
- Salted Butter - The butter should also be softened to room temperature. Like the cream cheese, it will incorporate more easily with the other ingredients if it is, leaving you with a smoother frosting.
- Confectioner's Sugar
- Vanilla Extract
- Heavy Whipping Cream
- Oreos - Finely crush the Oreos and fold them into the frosting. This is what will give the frosting its Oreo flavor.
- More Oreos - Crumbs and halves to decorate.
Don't miss my easy chocolate fudge cake recipe.
How to Make Oreo Cake
Here's a quick overview of how to make this decadent chocolate Oreo cake. Don't forget to scroll to the recipe card below for more detailed instructions.
- Prep. Preheat oven to 350F and grease two 8-inch round pans.
- Sift together the sugar, flour, cocoa powder, baking soda, salt, and baking powder and mix to combine.
- Whisk together the eggs, vanilla, oil, sour cream, and milk mix until fully combined.
- Combine the wet and dry ingredients. Slowly add in the dry ingredients to the egg mixture. Mix until fully incorporated.
- Add in the hot coffee and mix to combine.
- Bake. Divide the batter between the prepared pans and bake for 25-30 minutes.
- Cool. Set the cakes on a wire rack to cool completely while you make the frosting.
- Beat the softened cream cheese and butter for 2 to 3 minutes on medium to high speed until light and fluffy.
- Sift the powdered sugar into a bowl.
- Add the powdered sugar. Add half of the powdered sugar to the cream cheese mixture. Mix on low speed until incorporated. Increase the speed to medium-high. Mix for two minutes. Repeat with the remaining sugar.
- Finish it off. Add the vanilla extract, salt, and heavy whipping cream mix on low until incorporated then increase the speed and beat for 2-3 more minutes.
- Fold the Oreos into the frosting.
To see how I make the frosting check out my post on how to make Oreo frosting.
- Slice each cake layer in half.
- Stack and fill. Place 1 cake layer on the serving plate. Spread ½ cup of frosting on top. Repeat with the remaining layers.
- Frost the sides of the cake with the remaining frosting.
- Decorate. Create swirls in frosting on the top of the cake with an angled spatula. Press crushed Oreo crumbs into the outside of the cake. Add halved Oreos to the top.
Tips for the Best Oreo Birthday Cake
Eager to make the best Oreo cake you've ever had? Here are a few things to keep in mind that will help you achieve that goal.
- Room temperature ingredients. The eggs in the cake batter should be at room temperature. They will incorporate more easily with the rest of the ingredients. This will help keep you from over-mixing. The butter and the cream cheese in the frosting should also be at room temperature. They will mix together more smoothly and with the other ingredients. This will help ensure a lump-free frosting.
- Sift the dry ingredients. It can be tempting to opt out of sifting your dry ingredients but I highly encourage you to take the extra moment. It makes a big difference. Sifting the dry ingredients will eliminate any clumps in the mixture, leaving you with a smoother batter. Sifting also makes the dry ingredients lighter and airier. This way, they incorporate more easily with the other ingredients, helping to prevent you from over-mixing.
- Sift the powdered sugar. When making the cream cheese frosting, go the extra mile and sift the powdered sugar. This will help you get the smoothest frosting possible.
- Scrape the bowl. Scrape the bottom and sides of the mixing bowl periodically as you add and mix ingredients. This will ensure that all of the ingredients make it into the batter and that everything is evenly combined.
- Cool completely. Allow the cake layers to cool completely before assembling the cake. Adding frosting to warm cake layers will result in frosting that slides right off the cake. No one wants that.
- Bottoms up. When placing the fourth cake layer on top, be sure to arrange it bottom side up. The bottom side will be flatter and easier to frost smoothly, giving you a more visually appealing cake.
This cake is wonderful served on its own but that doesn't mean you can't take it to the next level with a scoop of ice cream, a dollop of whipped cream, or a drizzle of sauce. Here are some ideas for you.
- Ice cream. I love serving this Oreo layer cake with a scoop of vanilla ice cream. Feeling adventurous? Try making my Cake Batter Golden Oreo Ice Cream.
- Whipped cream. Finish this cake off with a swirl or two of Chocolate Whipped Cream or my Stabilized Whipped Cream. Delicious.
- Sauce. Drizzle chocolate sauce or, better yet, my Homemade Salted Caramel Sauce over a slice of this rich cake to make it even more decadent.
- A glass of cold milk. There's nothing like washing a chocolaty dessert down with a refreshing glass of cold milk. This Oreo cake is the perfect candidate.
Can This Oreo Layer Cake Be Prepared in Advance?
Yes! Feel free to make the cake layers and the frosting up to three days in advance. Seal the frosting in an airtight container and store it in the refrigerator. Allow the cakes to cool completely before sealing them in separate Ziplock bags and storing them in the refrigerator. When you are ready to serve, cut the cake layers in half and stack, fill, and frost the cake.
Leftovers? No problem. Store the cake in an airtight cake carrier or wrap it in a double layer of plastic wrap. I suggest using toothpicks to prop the plastic wrap away from any decorations you add. You can also slice the cake and arrange the slices in a single layer in an airtight container. Store the cake in the refrigerator for up to 4 days.
Want to freeze this Oreo birthday cake? Pop it in the freezer for a couple of hours to firm up before wrapping it in a double layer of plastic wrap and placing it back in the freezer. It will stay good for up to 3 months. If the cake is already sliced, arrange the slices in a single layer in an airtight container and store it in the freezer for up to 3 months. Allow the cake to thaw in the refrigerator before serving.
More Oreo Desserts
If you're an Oreo fan like me, you will love this dessert. You might love it so much that it will inspire you to seek out other ways to incorporate these much-loved sandwich cookies into sweet treats. Here are some fun ideas for you.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!Print
- 400 Grams (2 Cups) Granulated Sugar/ Caster Sugar
- 250 Grams (2 Cups) All-Purpose/ Plain Flour
- 90 Grams (¾ Cup) Dutch Process Cocoa Powder ( I use Bensdorp Dutch Cocoa Powder)
- 2 Teaspoons Baking Soda
- ½ Teaspoon Salt
- 1 Teaspoon Baking Powder
- 3 Large Eggs, at room temperature
- 2 ½ Teaspoons Pure Vanilla Extract
- 4oz (½ Cup) Vegetable Oil
- 4oz (½ Cup) Sour Cream
- 4oz (½ Cup) Whole Milk or Buttermilk
- 8oz (1 Cup) Hot Coffee*
- 8oz Cream Cheese, softened to room temperature
- 4oz (½ Cup) Salted Butter, softened to room temperature
- 600 Grams (5 Cups) Confectioner's Sugar/ Powdered Sugar
- 1 Teaspoon Vanilla Extract
- ½ Teaspoon Salt
- 3oz (6 Tablespoons) Heavy Whipping Cream
- 12 Oreos, finely crushed
- More Oreos to decorate
- Preheat oven to 350F/180C and grease two 8-inch round pans. Set aside.
- In a large bowl sift together the sugar, flour, cocoa powder, baking soda, salt, and baking powder. Mix to combine. Set aside.
- In the bowl of an electric mixer or large bowl with a whisk combine the eggs, vanilla, oil, sour cream, and milk mix until fully combined. Slowly add in the dry ingredients, mix until fully incorporated. Add in the hot coffee and mix until evenly combined. The cake batter will be very thin. Pour evenly into prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean/ only moist crumbs, no wet batter. Set cakes on a wire rack to cool completely.
- While cakes are cooling prepare chocolate frosting. When cakes are fully cooled begin frosting.
- In the bowl of an electric stand mixer fitted with the paddle attachment or a large mixing bowl with a hand-held mixer beat the softened cream cheese and butter for 2 to 3 minutes on medium to high speed. The mixture should be light and fluffy.
- While the cream cheese is beating sift the powdered sugar into another clean bowl. This helps prevent a lumpy frosting.
- Add half of the powdered sugar and mix on low until incorporated then increase the speed to medium-high and mix for two minutes. Repeat with the remaining sugar. Make sure to scrape the bottom of the bowl to ensure everything is evenly combined.
- Add the vanilla extract, salt, and heavy whipping cream mix on low until incorporated then increase the speed and beat for 2-3 more minutes.
- Gently fold in the Oreo crumbs. Use the frosting immediately or store it in an airtight container in the refrigerator for up to 3 days.
- Slice each cake layer in half. Place 1 layer on the serving plate and add about ½ cup or so of frosting to the center and use an angled spatula to spread it into an even layer, bend down to eye level with the cake to make sure the frosting is in an even layer.
- Repeat two more times until you end with the fourth cake layer bottom side up, the bottom side of the cake is generally straighter than the top so this helps create an even top of the cake.
- Using a straight icing spatula press and gently spread chunks of frosting on the side, about 8 times, then you can evenly spread the frosting together creating a crumb-free coat of frosting. For the top layer use the angled spatula to spread the frosting into an even layer then use the angled spatula to create swirls. Add crushed Oreo crumbs around the outside of the cake then add half Oreos on top to decorate. Enjoy, store leftover Oreo cake in an airtight container in the refrigerator for 3 days.
- You can bake the cake layers in 2- 9 inch cake pans but decrease the baking time to 18-25 minutes
- Prep Time: 25 minutes
- Cooling: 2 hours
- Cook Time: 30 minutes
- Category: Cake
- Method: Baking
- Cuisine: American
Keywords: oreo cake, oreo birthday cake, oreo layer cake