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Oreo Chocolate Cake: Irresistible Cookies-and-Cream Drip Perfection

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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

  1.  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.
  2.  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.
  3.  Ganache: Heat cream to steaming. Pour over chocolate chips; rest 2 minutes. Stir until smooth and glossy. Cool until thickened but still pourable.
  4. 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.

Nutrition

Find it online: https://www.recipesloop.com/oreo-chocolate-cake/