The Story
Oreo Chocolate Cake always takes center stage at celebrations—crumbs on plates, shiny ganache drips, and that satisfying crunch from cookie bits tucked between soft layers. As Jackson Loopfield, the journey that began with launching a recipe site in 2024 keeps guiding this cake’s style: a thin, cocoa-rich batter for ultra-moist crumb, ultra-fine cookie crumbs for silky buttercream, and a controlled drip that looks polished without fuss. This version leans on dependable techniques—hot water or coffee for bloom, crumb-coat and chill for clean edges, and a measured ganache that ribbons on cue—so every slice tastes as good as it looks. For deeper dessert dives, weave in helpful reads from recipesloop.com’s Desserts and Cakes categories.
Oreo Chocolate Cake basics
- Chocolate cake foundation
Start strong with a moist chocolate base: whisk flour, sugar, cocoa, baking soda, and salt; add eggs, milk, oil, and vanilla; then finish with hot water or coffee for a thin batter that bakes tender. Prep two greased, parchment-lined 8-inch pans and bake until a tester shows moist crumbs. Cool, level if needed, and keep crumbs tidy for frosting. For Oreo buttercream, whip butter until pale and fluffy, gradually add powdered sugar, loosen with cream, and fold in ultra-fine Oreo crumbs so the frosting spreads smooth and pipes neatly. Keep a small bowl of plain buttercream for final swirls. - Why Oreo buttercream works
Finely crushing cookies minimizes drag lines and chunkiness, which keeps sides smooth and ready for a clean ganache drip. A tiny pinch of salt balances sweetness and sharpens chocolate flavor. Use chopped Oreos between layers for crunch while preserving a smooth exterior. Chill the crumb coat for 20 minutes before applying the final coat to lock in crumbs. Finish with a ganache that’s fluid but not hot: warm cream over chocolate chips, rest two minutes, then whisk glossy and cool until thick-but-pourable. For seamless on-site navigation, connect naturally to related Oreo frosting tricks and drip tutorials in Desserts and Buttercream categories during these explanations.
Ingredients and measures for Oreo Chocolate Cake
| Component | Ingredients & Amounts |
|---|---|
| Chocolate cake | All-purpose flour 2 cups (260 g); Granulated sugar 2 cups (400–414 g); Natural cocoa 3/4 cup (75–85 g); Baking soda 2 tsp; Salt 1 tsp; Eggs 2; Milk 1 cup (240 ml); Vegetable oil 1 cup (240 ml); Vanilla 1 1/2 tsp; Boiling water or hot coffee 1 cup (240 ml) |
| Oreo buttercream | Unsalted butter 1 cup (227 g), softened; Powdered sugar 3–4 cups (360–480 g); Vanilla 1 tsp; Heavy cream or milk 2–3 tbsp; Oreo cookies 10–12, finely crushed; Pinch of salt |
| Ganache drip | Semi-sweet chocolate chips 1 cup (169 g); Heavy cream 1/2 cup (120 ml) |
| Optional décor | Extra Oreos, chopped (8–12) for layers and topping |
Step-by-step assembly for Oreo Chocolate Cake
- Bake, frost, drip workflow
Heat the oven to 350°F/175°C. Grease and line two 8-inch pans. Whisk dry ingredients, add eggs, milk, oil, and vanilla. Stir in hot water or coffee; the batter should look thin and pourable. Divide evenly and bake 28–32 minutes, aiming for a few moist crumbs on a tester. Cool 10 minutes in pans, then fully on racks; level if needed. Buttercream: beat butter creamy and pale, add powdered sugar gradually until fluffy, adjust with cream, then fold in ultra-fine Oreo crumbs plus a pinch of salt. Ganache: heat cream to steaming, pour over chocolate chips, rest two minutes, whisk until glossy, and cool to thick-but-pourable. Assemble: layer buttercream and chopped Oreos between cakes, crumb-coat, chill 20 minutes, apply a smooth final coat, drip ganache around edges, spread a thin top layer, pipe swirls, and finish with halved Oreos. - Pro texture and finish tips
Use hot coffee for rounder chocolate flavor and a plush crumb. De-bubble frosting by pressing it against the bowl with a spatula for a silky finish. For controlled drips, chill the frosted cake 15–20 minutes and test drip thickness on the bowl’s side—look for ribbons that hold briefly before leveling. Keep room temperature moderate so buttercream stays stable while smoothing and piping.
FAQs and troubleshooting about Oreo Chocolate Cake
- FAQs answered
Are Oreo cakes discontinued?
No. Oreo continues rotating seasonal items while introducing new treats; Cakesters and other cookies-and-cream products remain available, with recent flavor news and returns signaling ongoing production momentum. - Can you put crushed Oreos in cake batter?
Absolutely. Use very fine crumbs in batter for even distribution, reserving larger bits for fillings or toppings to avoid sinking and maintain a tender crumb. Why is an Oreo mug cake rubbery? Over-mixing and overcooking cause chewiness. Mix just to combine, measure leaveners carefully, and microwave in short intervals until barely set. - Does Walmart sell Oreo ice cream cake?
Yes. Walmart lists an Oreo Premium Ice Cream Cake with in-store pickup or delivery in many areas. - Common cake issues
Grainy buttercream: cookie chunks too large or dry. Pulse to ultra-fine crumbs and sift before folding in. Messy drips: ganache too warm or cake not chilled. Cool ganache to ribbon stage and chill the cake before dripping. Sinking centers: too much leavening or door peeking. Weigh ingredients, avoid opening the oven early, and check doneness for moist crumbs. Dry edges: over-baking or dark pans. Reduce bake time a couple of minutes next attempt or use light-colored pans.
Nutrition, swaps, and serving Oreo Chocolate Cake
- Lighter options and servings
A typical 1/12 slice lands around 330–450 calories, 5–8 g protein, 15–22 g fat, and 45–65 g carbs, depending on frosting thickness and Oreo count. Lighten the load by using 2–2.5 cups frosting, swapping milk for cream in the buttercream, and limiting décor Oreos. Brush layers with a light cocoa simple syrup if reducing frosting, so moisture stays high with less sweetness. - Make-ahead and storage
Bake layers a day ahead, wrap tightly, and chill. Frost and drip the next day for crisp edges and clean drips. Store the finished cake covered in the fridge for 3–4 days; stand at room temperature 20–30 minutes before slicing so the buttercream softens and chocolate flavor opens up. Freeze unfrosted layers up to two months; thaw in the fridge overnight before assembling.
Step-by-step directions (concise) for Oreo Chocolate Cake
- Make the cakes: Heat oven to 350°F/175°C; grease and line two 8-inch pans. Whisk dry ingredients. Add eggs, milk, oil, vanilla. Stir in hot water/coffee; batter will be thin. Divide and bake 28–32 minutes to moist crumbs. Cool 10 minutes, then racks and level.
- Oreo buttercream: Beat butter creamy. Add powdered sugar gradually until fluffy. Mix in vanilla and cream to consistency. Fold in very finely crushed Oreos and a pinch of salt.
- Ganache: Heat cream to steaming; pour over chips; rest 2 minutes; whisk glossy; cool to thick-but-pourable.
- Assemble: Layer cake with Oreo buttercream and chopped Oreos. Crumb-coat and chill 20 minutes. Apply final coat. Add drips and thin top layer. Pipe swirls and add halved Oreos. Chill 15 minutes before slicing.
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Conclusion about Oreo Chocolate Cake
With a moist cocoa base, silky Oreo buttercream, and a controlled ganache drip, this Oreo Chocolate Cake delivers bakery polish with home-kitchen ease, guided by pro techniques for mixing, chilling, and finishing. Keep crumbs fine in frosting, aim for ribbon-stage ganache, and chill between coats; then slice, serve, and enjoy that signature cookies-and-cream bite anytime—from birthdays to casual treat nights—or grab an Oreo ice cream cake from Walmart when timing is tight.
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Oreo Chocolate Cake: Irresistible Cookies-and-Cream Drip Perfection
- Total Time: 1 hour 10 minutes
- Yield: 12 slices
- Diet: Vegetarian
Description
Moist chocolate layers, silky Oreo buttercream, and a glossy ganache drip make this Oreo Chocolate Cake a bakery-style showstopper that’s simple to assemble at home.
Ingredients
Chocolate cake
All-purpose flour: 2 cups (260 g)
Granulated sugar: 2 cups (400–414 g)
Natural cocoa powder: 3/4 cup (75–85 g)
Baking soda: 2 tsp
Salt: 1 tsp
Eggs: 2 large
Milk: 1 cup (240 ml)
Vegetable oil: 1 cup (240 ml)
Vanilla extract: 1 1/2 tsp
Boiling water or hot coffee: 1 cup (240 ml)
Oreo buttercream
Unsalted butter (softened): 1 cup (227 g)
Powdered sugar: 3–4 cups (360–480 g), to taste
Vanilla extract: 1 tsp
Heavy cream or milk: 2–3 tbsp, to consistency
Oreo cookies (very finely crushed): 10–12
Pinch of salt
Ganache drip
Semi-sweet chocolate chips: 1 cup (6 oz | 169 g)
Heavy cream: 1/2 cup (120 ml)
Optional filling and décor
Extra Oreos, chopped: 8–12 for layers and topping
Instructions
- Make the cakes: Heat oven to 350°F/175°C. Grease and line two 8-inch round pans with parchment. Whisk flour, sugar, cocoa, baking soda, and salt. Add eggs, milk, oil, and vanilla; mix until smooth. Stir in boiling water or hot coffee; batter will be thin. Divide between pans and bake 28–32 minutes until a tester shows a few moist crumbs. Cool in pans 10 minutes, then fully on racks; level if needed.
- Oreo buttercream: Beat butter until creamy and pale. Gradually add powdered sugar until fluffy. Mix in vanilla and enough cream for a spreadable consistency. Fold in very finely crushed Oreos; add a pinch of salt to balance sweetness.
- Ganache: Heat cream to steaming. Pour over chocolate chips; rest 2 minutes. Stir until smooth and glossy. Cool until thickened but still pourable.
- Assemble: Place first cake layer, spread a generous layer of Oreo buttercream, and sprinkle with chopped Oreos. Top with second layer. Crumb-coat and chill 20 minutes. Apply a smooth final coat. Spoon or pipe ganache around edges for drips and spread a thin layer on top. Pipe swirls and add halved Oreos. Chill 15 minutes to set before slicing.
Notes
Flavor boost: Use hot coffee instead of water to deepen chocolate notes.
Buttercream texture: Pulverize Oreos to a fine crumb to keep frosting silky and smooth.
Clean drips: Chill the frosted cake 15–20 minutes; apply ganache when it’s thick-but-pourable.
Make-ahead: Bake layers a day ahead; wrap and chill. Frost and drip the next day.
- Prep Time: 20 minutes
- Cook Time: 28–32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330–450
- Sugar: 30–42 g
- Sodium: 220–280 mg
- Fat: 15–22 g
- Saturated Fat: 8–12 g
- Unsaturated Fat: 5–8 g
- Trans Fat: 0 g
- Carbohydrates: 45–65 g
- Fiber: 2–3 g
- Protein: 5–8 g
- Cholesterol: 45–60 mg
Are Oreo cakes discontinued?
No—Oreo continues to release cakes and cakester products, including Double Chocolate Cakesters in 2025, while rotating limited flavors seasonally.
Can you put crushed Oreos in cake batter?
Yes—use fine crumbs in batter and save larger chunks for fillings to maintain structure and even distribution.
Why is my Oreo mug cake rubbery?
Over-mixing and overcooking cause rubbery texture; mix just to combine and microwave in short bursts until barely set.
Does Walmart sell Oreo ice cream cake?
Yes—Walmart lists an Oreo Premium Ice Cream Cake online with pickup and delivery options in many locations.