Oreo Chocolate Cake Recipe
If you’re searching for ultimate chocolate bliss, look no further than this Oreo Chocolate Cake—a show-stopping dessert that elegantly marries rich chocolate layers with generous pockets of crunchy, creamy cookie goodness. Every bite is absolutely decadent, bursting with flavor and the unmistakable nostalgia of Oreo cookies. This cake is perfect for birthdays, celebrations, or anytime you want to wow your loved ones with a sweet masterpiece that’s every bit as fun as it is delicious.
Ingredients You’ll Need
With a handful of pantry staples and a few extras, you’ll create a cake that truly delivers on taste and texture. Each ingredient is carefully chosen to build the moist crumb, fudgy bite, and that unforgettable Oreo Chocolate Cake magic everyone craves.
- All-purpose flour (1 3/4 cups): The essential base that ensures a tender, sturdy crumb perfect for layering and stacking.
- Granulated sugar (1 1/2 cups): Adds sweetness and helps achieve that moist, fluffy texture we all love in a chocolate cake.
- Unsweetened cocoa powder (3/4 cup): For deep, true chocolate flavor that pairs beautifully with the Oreos.
- Baking powder (1 1/2 teaspoons): Gives your cake a reliable rise and a lighter bite.
- Baking soda (1 1/2 teaspoons): Ensures an ultra-tender crumb and helps balance the acidity of the cocoa.
- Salt (1 teaspoon): Heightens all the other flavors and prevents the sweetness from becoming overwhelming.
- Large eggs (2): Bind everything together and provide moisture and richness.
- Whole milk (1 cup): Adds creaminess and helps blend the batter to just the right consistency.
- Vegetable oil (1/2 cup): Keeps the cake incredibly soft and moist for days.
- Vanilla extract (2 teaspoons): Rounds out the flavors with warmth and depth.
- Boiling water (1 cup): Intensifies the chocolate flavor and thins the batter for a perfectly tender cake.
- Crushed Oreo cookies (1 1/2 cups): For those glorious bursts of cookies and cream in each bite—don’t skip these!
- Unsalted butter, softened (1 cup): The creamy base for that dreamy chocolate frosting.
- Powdered sugar (4 cups): Sweetens and thickens the frosting for easy spreading and decorating.
- Cocoa powder (1/2 cup): Makes the frosting extra chocolaty and luxurious.
- Heavy cream (1/2 cup): Fluffs up the frosting so it’s perfectly light, silky, and spreadable.
- Vanilla extract (1 teaspoon): A finishing touch in the frosting for balance and aroma.
- Extra crushed Oreo cookies, for decoration: Sprinkle these for dramatic flair and added crunch on top!
How to Make Oreo Chocolate Cake
Step 1: Prepare Your Pans
First, set the stage for cake perfection by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans—this little extra step ensures your Oreo Chocolate Cake slips out like a dream and has crisp, clean edges.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until everything looks evenly mixed. These classic ingredients work together to create a cake base that’s rich beyond belief and perfectly balanced in flavor.
Step 3: Add the Wet Ingredients
Add your eggs, whole milk, vegetable oil, and vanilla extract to the dry mix. Beat on medium speed for two minutes, allowing everything to blend into a smooth, glossy batter. This step brings all the magic together and ensures the structure of your Oreo Chocolate Cake is just right.
Step 4: Stir in Boiling Water
Next, carefully stir in the boiling water. Don’t be alarmed—the batter will become thin, and that’s exactly what you want! This step deepens the chocolate flavor, resulting in a cake that’s moist, fudgy, and perfect every single time.
Step 5: Fold in Crushed Oreos
Now for the fun part: gently fold in 1 1/2 cups of crushed Oreo cookies. This is where cookies and cream collide, giving you bites of crunchy, creamy Oreo goodness tucked inside every slice.
Step 6: Bake
Divide your batter evenly between the prepared pans and bake for 30 to 35 minutes. Check doneness with a toothpick; it should come out clean or with just a crumb or two. Cool the cakes in their pans for 10 minutes before gently turning them out onto wire racks to finish cooling completely.
Step 7: Make the Chocolate Frosting
For the glorious topping, beat softened butter until creamy. Gradually beat in the powdered sugar and cocoa powder, alternating with heavy cream, until fluffy and light. Mix in a splash of vanilla for that final touch. For extra decadence, fold some finely crushed Oreos into the frosting too!
Step 8: Assemble and Decorate
Once the cakes are completely cool, frost the first layer generously, place the second layer on top, and coat the whole cake in that luscious chocolate frosting. Finish with a shower of extra crushed Oreos. This is your moment to get creative—pile them high for extreme cookie effect!
How to Serve Oreo Chocolate Cake
Garnishes
The beauty of Oreo Chocolate Cake is how stunning it looks with just a simple sprinkle of extra crushed Oreos on top. For a touch of elegance, try drizzling a bit of chocolate ganache or adding a crown of whole mini Oreos around the edge. Even a dusting of powdered sugar can add a lovely, snowy finish.
Side Dishes
This cake is totally the star, but a scoop of vanilla or cookies-and-cream ice cream makes it even more indulgent. Fresh berries like strawberries or raspberries offer a bright, tart contrast that offsets the richness. For drinks, nothing beats a tall glass of cold milk or a hot cup of coffee alongside your slice.
Creative Ways to Present
Make Oreo Chocolate Cake into cupcakes for parties, or bake in a sheet pan and cut into bars for easy potluck sharing. You can even layer it in a trifle bowl with whipped cream and more Oreos for a showstopping dessert that’s as fun to assemble as it is to eat.
Make Ahead and Storage
Storing Leftovers
Store leftover cake tightly covered at room temperature for up to 2 days. If your kitchen is very warm, consider refrigerating—just bring slices to room temperature before enjoying for the best flavor and moistness.
Freezing
To freeze, wrap individual slices or the whole cake (without garnishes) tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator, then let come to room temperature before serving—your Oreo Chocolate Cake will taste just as spectacular as day one.
Reheating
If you love a slightly warm slice, pop it in the microwave for just 10-15 seconds. This softens the frosting just enough and gives you that fresh-from-the-oven experience—especially when paired with a scoop of ice cream.
FAQs
Can I use a different type Dessert
Absolutely! While whole milk gives the richest results, you can substitute 2% or even non-dairy milks like almond or oat. The texture may vary slightly, but your cake will still be delicious.
Do I have to use unsweetened cocoa powder?
Yes, unsweetened cocoa powder is best for this recipe, as it lets you control the sweetness and get that deep chocolate flavor. Avoid sweetened or Dutch-processed cocoa unless you’re comfortable adjusting other ingredients.
Can I add more Oreos to the frosting?
Definitely! For an extra punch of cookies-and-cream flavor, mix finely crushed Oreos right into your frosting before using it to finish the cake. It adds both flavor and texture—guests will be delighted!
How far ahead can I make Oreo Chocolate Cake?
You can bake the cake and assemble it up to a day ahead. Store it covered at room temperature or in the fridge if your kitchen is warm. The flavors actually deepen and meld together overnight.
What’s the secret to a super-moist Oreo Chocolate Cake?
Using oil instead of butter in the batter, paired with boiling water, ensures a moist crumb every time. Don’t skip folding in the Oreos right before baking—they help lock in even more moisture and add heavenly texture.
Final Thoughts
This Oreo Chocolate Cake is a celebration in every slice, and I promise it’ll become a go-to favorite for friends and family alike. There’s nothing quite like the fusion of dark chocolate cake with nostalgic Oreo pieces. Give this recipe a try, and you’ll see just how easy it is to make dessert memories that last well beyond the last crumb!
Print
Oreo Chocolate Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent delight of Oreo Chocolate Cake. This luscious dessert combines moist chocolate cake layers with a creamy Oreo-infused frosting, creating a treat that’s perfect for any special occasion or simply satisfying a sweet craving.
Ingredients
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 1/2 cups crushed Oreo cookies
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup cocoa powder
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Extra crushed Oreo cookies for decoration
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together dry ingredients. Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
- Stir in boiling water. Fold in crushed Oreo cookies.
- Divide batter between pans and bake for 30–35 minutes.
- Cool cakes in pans, then transfer to wire racks to cool completely.
- For the frosting, beat butter, add powdered sugar, cocoa powder, and cream gradually. Mix in vanilla extract.
- Frost cooled cakes, stacking layers with frosting and decorate with crushed Oreos.
Notes
- For added Oreo flavor, mix finely crushed cookies into the frosting as well.
- This cake can be made a day ahead and stored covered at room temperature.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 50 g
- Sodium: 380 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 65 mg
