This Oreo Cake is a moist chocolate cake filled with crushed Oreos and topped with a cookies-and-cream frosting. Each bite is packed with rich cocoa flavor and the signature crunch of Oreos!
Author:Beth
Prep Time:25 minutes
Cook Time:35 minutes
Total Time:1 hour
Category:Dessert
Method:Baking
Cuisine:American
Ingredients
Scale
For the Chocolate Cake:
2 cupsall-purpose flour
1 ¾ cupsgranulated sugar
¾ cupunsweetened cocoa powder
2 teaspoonsbaking powder
1 teaspoonbaking soda
½ teaspoonsalt
1 cupbuttermilk (or 1 cup milk + 1 tbsp vinegar)
½ cupvegetable oil
2 large eggs
2 teaspoonsvanilla extract
1 cuphot coffee (or hot water)
1 cupcrushed Oreo cookies (about 10 Oreos)
For the Oreo Frosting:
1 cup (2 sticks) unsalted butter, softened
4 cupspowdered sugar
¼ cupheavy cream (or milk)
1 teaspoonvanilla extract
12 Oreos, crushed into fine crumbs
For Topping:
Whole Oreos (for decoration)
Crushed Oreos (for sprinkling)
Instructions
Step 1: Make the Chocolate Cake
Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add buttermilk, vegetable oil, eggs, and vanilla extract. Mix until combined.
Stir in hot coffee until smooth (batter will be thin).
Fold in crushed Oreo pieces.
Divide batter evenly between the cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool for 10 minutes, then transfer to a wire rack to cool completely.
Step 2: Make the Oreo Frosting
In a large bowl, beat butter until creamy.
Gradually add powdered sugar, alternating with heavy cream until smooth.
Stir in vanilla extract and crushed Oreos until fully combined.
Step 3: Assemble the Cake
Place one cake layer on a serving plate and spread a generous amount of Oreo frosting over the top.
Place the second cake layer on top and frost the entire cake.
Decorate with whole Oreos around the edges and sprinkle crushed Oreos on top.
Notes
For extra Oreo flavor, mix crushed Oreos into the cake batter AND the frosting.
Store in an airtight container at room temp for 1 day or refrigerate for up to 5 days.
Swap hot coffee for hot water if you prefer a non-coffee version.