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