Oreo Cake

A rich double chocolate layer cake with two layers of Oreo cookies inside, a thick cream filling, chocolate buttercream, and an Oreo cookie crumb coating.

slice of Oreo layer cake with a fork

Greetings from Breckenridge, CO! Kevin used to live here and he’s showing me around his old stomping grounds. We’re at 10,000 feet (2 miles above home). Today we’re going on a long hike and hanging out with some buds. Saturday… white water rafting!

Today I’m bringing you a giant Oreo in cake form. A dessert to put all other desserts to shame. A chocolate lover’s paradise. Sweet tooth central. This recipe comes from my very sweet friend Amanda. Amanda is the talented blogger at i am baker, as well as the author of the very popular book Surprise-Inside Cakes.

Amanda has kindly offered to give an autographed copy of her brilliant cookbook to one of my readers. As a thank you, I’m sharing one of her cookbook recipes. And my god, saying it’s “good” does not even do this cake justice.

Surprise-Inside Cakes cookbook by Amanda Rettke

I need to try making the cover recipe, Rainbow Heart Cake, next.

vanilla cake with a rainbow heart design inside

Her Oreo Cake looks complicated, but it’s  no more complicated or time-consuming than a regular layered, filled cake. It looks difficult to prepare, but as long as you take your time reading through the instructions first – you’ll be just fine.

Amanda says this chocolate layer cake makes her happy in every single way, and I can absolutely attest to that! Overload of chocolate = pure bliss. You have the taste of Oreos in every single bite: two layers of rich chocolate cake, a thick cream filling, chocolate frosting, plus two layers of actual Oreo cookies, and an Oreo crumb topping.

Amanda suggests you make this for a large crowd – yeah, you don’t want want this cake around the kitchen tempting and taunting you for “just one more slice.” I speak from experience. Luckily, I had friends take the leftovers!

chocolate cake layer with Oreos baked inside

2 images of spreading cream filling onto bottom chocolate cake layer and 2 chocolate cake layers with cream filling between them

Oreo cake frosted with chocolate buttercream

The Oreo cream filling was my favorite part; it truly tastes like the cream center of an Oreo cookie! Double Stuf Oreo, to be exact – it’s a very thick layer.

Let’s not forget the chocolate chips baked inside the moist chocolate cake layers. Amanda’s recipe calls for pure milk chocolate chopped up, but I didn’t have any on hand so I just used chocolate chips inside the cake instead. If there’s an opportunity to stuff more chocolate in a recipe, we will do it.

slice of Oreo layer cake on a white plate with a fork

slice of Oreo layer cake with a fork

Some desserts are simply made to indulge… and this is definitely at the top of that list. A true crowd-pleaser, you will not be disappointed with this show-stopping cake!

It looks like a lot of ingredients, but most of them are repeated in each layer!

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slice of Oreo layer cake with a fork

Oreo Cake

  • Author: Sally
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 4 hours
  • Yield: serves 10-12
  • Category: Cake
  • Method: Baking
  • Cuisine: American


A rich double chocolate layer cake with two layers of Oreo cookies inside, a thick cream filling, chocolate buttercream, and an Oreo cookie crumb coating. For extreme chocolate and Oreo lovers only!


Chocolate Layer Cake

  • 3/4 cup unsweetened cocoa powder (not dutch process)
  • 1 and 1/2 cups granulated sugar
  • 1 and 1/2 cups cake flour* (spoon & leveled)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature*
  • 1/4 cup vegetable or canola oil
  • 1 cup full fat sour cream or full fat Greek yogurt, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup hot coffee or hot water
  • 1 cup milk chocolate, chopped (I used 1 cup semi-sweet chocolate chips)
  • 1 15.25 ounce package Oreos

Oreo Cream Filling

  • 1/4 cup unsalted butter, softened to room temperature
  • 1/4 cup shortening*
  • 2 and 1/2 cups confectioners’ sugar
  • 2 Tablespoons milk or cream (cream preferred for best texture)
  • 2 teaspoons pure vanilla extract

Chocolate Buttercream

  • 3/4 cup unsalted butter, softened to room temperature
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon pure vanilla extract
  • 4 cups confectioners’ sugar
  • 1/4 cup milk or cream (cream preferred for best texture)
  • 16 additional Oreos, pulsed into a fine crumb


  1. Position oven rack in the center of the oven. Preheat to 350°F (177°C). Generously spray two 9-inch cake pans with nonstick spray. Line the bottom of the pan with Oreos in a single layer; I fit about 15 Oreos in each pan. Set aside.
  2. In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, blend the cocoa powder, sugar, cake flour, baking soda, and salt together on low speed for 30 seconds. Add the eggs, oil, sour cream, and vanilla and mix for 1 minute on medium-low speed.
  3. Remove the bowl from the mixer and add the coffee and chocolate chips; stir to combine. Some of the chocolate chips will melt as you stir. Try to avoid over mixing the batter.
  4. Pour the batter into the prepared cake pans over the Oreos. Bake for 28-32 minutes or until a toothpick inserted in the center of the cakes comes out clean. Allow cakes to cool completely in the pan on a wire rack.
  5. While the cake cools, make the Oreo Cream Filling. In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, cream the butter and shortening together on high speed until fluffy. Add the confectioners’ sugar, 1 cup at a time, alternating with the milk/cream and vanilla. The filling will be very thick, but you may add more milk/cream if you prefer. Set aside in the refrigerator.
  6. While the cake cools, make the Chocolate Buttercream. In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, cream the butter on high speed until fluffy, about 1 minute. Beat in the cocoa powder and vanilla on low speed, then add the confectioners’ sugar 1 cup at a time, alternating with the milk/cream. The buttercream will be thick. Set aside in the refrigerator.
  7. Once the cakes are cooled, assemble the cake. Place 1 cooled layer on a cake stand or large plate, Oreo cookie side down. Using an offset spatula or knife, cover the top with a 1-inch thick layer of Oreo Cream Filling. Top with the 2nd cake, Oreo cookie side up. Cover the tall layer cake with chocolate buttercream. Working quickly, cover the cake in Oreo crumbs. This will get a little messy, but just pat them up the sides with your hands and all over the top of the cake.
  8. Slice and serve cake. Leftover cake can be covered and stored in the refrigerator for up to 3 days.


  1. Make Ahead & Freezing Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting and filling can be prepared then covered and refrigerated overnight. Assemble and frost the cake the next day when you are ready to serve. Frosted cake can be frozen up to 2 months if you have room in the freezer. Thaw overnight in the refrigerator and bring to room temperature before serving. Honestly, it tastes much better fresh!
  2. Cake Flour: In a pinch, you can use this cake flour substitute.
  3. Room Temperature Ingredients: Room temperature eggs and sour cream are required for the cake recipe. Since using hot coffee/water, you do not want cold ingredients – cake will not bake properly with varying temperatures of ingredients.
  4. Shortening: Shortening is required to replicate the taste an Oreo cream filling. If you want a thinner filling, that doesn’t quite taste like an Oreo cream filling – use 1/4 cup butter instead of shortening.

Keywords: oreo cake

Amanda Rettke, author of Surprise-Inside Cakes, is offering one of my lucky readers a free autographed copy of her cookbook. 45 stunning cake recipes!

sunset cake on a cake stand and a slice of sunset cake on a blue plate with a fork

Her book is full of amazing cakes, for nearly every celebration. And there are TONS of step-by-step photos for every single recipe. She also has a lengthy chapter with helpful tips, including frosting cakes, leveling cakes, and decorating cakes. Plus, she categorizes the cakes from easy to to medium to challenging.

You can start small and then work your way to the more intermediate/advanced recipes.

A few recipes I’ve bookmarked:

  • Stripe Birthday Cake (with 6 colorful layers)
  • Paw Print Cake (with a hidden paw print design inside!)
  • Daisy Cake (chocolate cake with a white cake daisy inside)
  • Pumpin Cake (in the shape of a pumpkin!)
  • Cherry Cake…

vanilla cake on a white cake stand with a cherry design inside

slice of Oreo layer cake


  1. This is looks so lovely! I would like to try this for my son’s birthday but in cupcakes form. I’m a very beginner in baking. Is there any difference if I bake this in cupcakes? Like, the temperature and baking time. Thanks.

    1. The bake time might be around 20 minutes or so. Same oven temperature.

  2. Hi Sally,

    Can I use whole wheat flour + cornstarch instead of cake flour for this recipe?

  3. Can I use whole wheat flour + cornstarch instead of cake flour for this recipe?

  4. Sally,

    You have renewed my love for BAKING.  I made just about every sides. cookies, rolls, bread, you name it!.  Just the right amount of sweetness, and goodness galore!  Last week I made the moistest butter cake.  My children could not have enough of it.  Their best is the Honey dinner rolls.  Thanks for sharing your wonderful recipes.  And I love reading your little intro’s….  

  5. I have just made this cake and it was amazing and very rich.I couldn’t get shortening so had to use all bitter but didn’t seem to effect it to much.wanted to add a picture but won’t let me
    Thank you very much for the recipe

  6. Just made this cake for my daughter’s 3rd birthday party tomorrow! Very excited to try it!

  7. I was very disappointed with this recipe. I made it for Valentine’s day for my boyfriend and another couple, and it was an absolute disaster. Even with the nonstick spray, the oreos lining the pan make it extremely difficult to remove the cakes! Then, it is absolutely impossible to slice the cake because of the whole oreos! The cake itself wasn’t great, and the filling and frosting just tasted like powdered sugar. I’m a big fan of this site, but severely disappointed by how this turned out. 

    1. Hey Katherine!
      I always recommend cutting parchment paper into a circle to place in the pan before you pour the cake batter – especially with something like this! It works so much better than just spray and/or flour!! I also always whip up my frostings by eye because most American buttercream recipes can get very heavy and sugary. If you’d want something a little lighter try swiss meringue buttercream!! Much fluffier and less sweet but still delicious!

  8. Hi Sally, 
    Firstly I want to say thanks for so many great recipes. Have tried lot of them and all of them come out great. I have one question regarding the red velvet cake recipe. I am using two 9*2 pans as mentioned in the recipe. Baking at 170. But my cakes are getting burnt from bottom and sides. And still not getting cooked in middle. It is taking abt 50 min for the cake to get cooked in centre. And meanwhile it gets over cooked from sides and bottom. I have tried making it 4 times. But always It is the same.pls suggest. Thanks

  9. Good recipe! I made this for my birthday a year ago and named it “Herz Kampf” (heart struggle) after what would likely follow consuming it. The cake seemed monstrously – deliciously – big. I would suggest thawing it if you refrigerate it, as the bulk of intact Oreo pieces combined with cold frosting resulted in a kind of clumping effect. I also lined the pans with parchment paper just to stay on the safe side and omitted the whole Oreos on the bottom for ease of slicing.

  10. I am planning on baking this cake tomorrow for my husbands birthday, I am a little worried now reading the comments.  I hope the cakes are moist and the finished product does have the taste of an oreo.  

  11.  I have tried a ton of recipes on your website and they all come out amazing! But I’m a bit worried about trying this one because of a lot of the comments. I noticed this isn’t your recipe but that of a friend. Have you tried it exactly and did it come out good? Do you have any other suggestions in terms of modifications? It looks better than most Oreo cakes online in the picture. Thanks!

  12. Hi Sally, I love your blog. It has some really great recipes! I would love to try the Oreo Cake. As the cake needs to be baked in two tins, my question is can it be baked one after the other and not the same right (I can only bake one in my oven) eventhough the batter is made at the same time for both tins.

    1. Lucy, I have baked cakes like that before and I have found with you add the baking soda to each layer separately it will help. So, mix all of your ingredients except your baking soda. Then add 1/2 teaspoon to the one you bake first. Then right before you bake the second one add your other 1/2 teaspoon baking soda. The baking soda added this way will help your cakes rising the right way. Sometimes when I have to make large wedding cakes and all of my pans can not fit in the oven at the same time I’ll do this. You can also add a 1/4 of a teaspoon of baking powder to each cake thie will also help in the rising. DO NOT put cake batter in the refrigerator while you wait for the first one to bake. Sally I hope you don’t mind that I added my two cents on this comment

      1. That was helpful, thanks!

  13. Doggone it.. I just downloaded the Red Velvet Cake recipe, reading it word for for, then this pops up at the very end. You are evil Sally… Delightfully so!

    1. “Word for word”… See, I’m so excited 🙂

  14. Hi Sally,just a question..will the Oreo cookies in the cake stay soft after it’s baked or will they be crunchy??? 

  15. Hi Sally, can i substitute the oil with butter? if yes what would be the measurements?

    Many thanks

  16. Clare Coupe Scott says:

    My son chose this as his birthday cake this year. He loved it, but it does not make it to my “make it again” recipe list. I made the exact recipe. I made sure my pans were coated well, but still had stickage!

    If we wanted this again, I would probably use Sally’s Triple Chocolate Cake Recipe for the cake, use this oreo filling recipe (it was delicious), and sprinkle a layer of crushed oreos in between the filling. I would not bake the oreos in the cake – I did not think they added anything.

    Just my comments and my preferences.

  17. Hi Sally I have been wanting to make this for a while and I’ve got a bbq this weekend so it’s the perfect occasion to make it.
    Can I ask the hot coffee you used, how much coffee did you put in the cup? And did you use instant coffee granules or espresso powder? (How many teaspoons etc)
    I would be very grateful for your advice.
    Holly X

    1. Hi Holly! I can’t remember which brand of coffee I used when I was testing and publishing this cake recipe. Any black coffee you enjoy would be great! You’ll need 120ml (1/2 cup) total.

  18. Sorry can I also ask is a 1/4 cup of shortening equivalent to 50 grams? I’ve never used it before so not sure which ingredient calculator to trust.

    Thanks Sally X

    1. Yes, it’s about 50 grams.

  19. Is it possible to make half a recipe?

    1. Definitely! You can halve all of the ingredients.

  20. Hi Sally!

    Thank you for posting this cake. I made the cake and froze the layers last night and I can already tell it will be delicious. However, I must be doing something wrong. All of the Oreos floated to the top either when I poured the batter in or while it was cooking. Although I don’t think that will alter the flavor too much– do you know what could have gone wrong?

    Thank you for your time!

    1. Hi Penelope! The oreos will float to the top if the batter is too thin, but by following this recipe as written– the batter should be on the thicker side. Did you use regular Oreos? Regardless, the cake will still have the same flavor no matter where the Oreos end up. 🙂

      1. The same thing happened to me with the cookies. It floated up and i followed the receipe step by step and also the cake batter was liquidy

  21. I just made this cake for my stepson’s high school graduation party. It was delicious, but it is not a cake for the faint of heart! I read the recipe through a few times and read some of the reader comments here to get a full picture of making it. I used round parchment paper and sprayed the pans with cooking spray, placed the parchment round in the bottom of the pan, and then sprayed the parchment to avoid sticking. It worked really well. I also used half of the Oreo crumbles in the middle layer of the cake and half on top of the cake. I was curious about how all the textures would go together and I found myself really happy with the textures and with the cake itself. Thanks Sally and Amanda!

  22. Hi Sally! I was hoping to turn this cake into cupcakes. How full shall I fill each liner? Thanks so much (I love your blog)! 🙂

    1. Hi Janie, no more than 2/3 full for cupcakes. Enjoy!

  23. Hi Sally, would it affect this delicious looking cake if I used 1/4 cup olive oil instead of canola or vegetable oil? Or could I use 1/4 cup Greek yogurt instead?
    Also, my daughter would like to have the lollies come tumbling out like one of your cakes I made for her birthday last year – is there enough mixture to make 3 layers? Either that or I might just put lollies in the cream filling. Thanks for your help.

    1. Hi Mel, I don’t recommend olive oil but you can use melted coconut oil instead. For three layers you can make 1.5 times this recipe.

  24. My daughter picked this cake for her birthday. I followed the advice of another reviewer and substituted Sally’s triple chocolate cake for the cake portion, but made the creme filling and chocolate buttercream frosting as written. I added crushed oreos to the filling layer instead of baking them into the cake. The result was truly AMAZING! Everyone loved it and it looked beautiful! Thank you for such a great recipe. This is my new go-to baking site! All the recipes I have tried are reliably delicious!

  25. Hi Sally,
    Will this recipe be converted into grams? You have spoiled me with having weight instead of having to use cups to measure out the flour, sugar, and anything else!

  26. Hi Sally- I am making this cake for my son’s 13th birthday and forgot to add the oil — will it be ok?

    1. Hi Neely, Without the oil I’m afraid the cake will be pretty dry.

  27. I made this today and it was amazing. So simple and one of the best eggplant parmesan dishes I have ever had.

  28. Heather McKnight says:

    Impossible to remove the cake from the pan and cake taste is just ok. Not nearly as good as other recipes on your site.

  29. Hi Sally !

    Can I add a third 9 inch layer to this cake ? Would I have to 1.5x the recipe in order to do so?

  30. I’m not a fan of shortening. I am planning to just double the butter for the filling as you suggested but I am wondering if coconut oil (the refined/flavorless kind) would be a better substitute since its texture is similar to shortening? So excited to make this for my daughter’s birthday! Your recipes always turn out so beautifully for me. Thank you!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally