Oreo Cake.

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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.

Oreo Layer Cake - complete with a thick Oreo cream filling, chocolate frosting, and two layers of Oreo Cookies. A chocolate lovers dream!

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.

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

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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!

Oreo Layer Cake - complete with a thick Oreo cream filling, chocolate frosting, and two layers of Oreo Cookies. A chocolate lovers dream!

Oreo Layer Cake - complete with a thick Oreo cream filling, chocolate frosting, and two layers of Oreo Cookies. A chocolate lovers dream!

Oreo Layer Cake - complete with a thick Oreo cream filling, chocolate frosting, and two layers of Oreo Cookies. A chocolate lovers dream!

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.

Oreo Layer Cake - complete with a thick Oreo cream filling, chocolate frosting, and two layers of Oreo Cookies. A chocolate lovers dream!

Oreo Layer Cake - complete with a thick Oreo cream filling, chocolate frosting, and two layers of Oreo Cookies. A chocolate lovers dream!

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!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

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. For extreme chocolate and Oreo lovers only!

Ingredients:

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 flour1 (measured correctly)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature2
  • 1/4 cup vegetable or canola oil
  • 1 cup full fat sour cream or full fat Greek yogurt, at room temperature
  • 2 teaspoons 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 shortening3
  • 2 and 1/2 cups confectioners' sugar
  • 2 Tablespoons milk or cream (cream preferred for best texture)
  • 2 teaspoons vanilla extract

Chocolate Buttercream

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

Directions:

  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.
  9. Make ahead tip: 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!

Recipe Notes:

  1. If you do not have cake flour, simply replace with all-purpose flour - remove 3 Tablespoons of all-purpose flour from the called for amount (1 and 1/2 cups), then add 3 Tablespoons of cornstarch. Sift the all-purpose flour and cornstarch together before using.
  2. Room temperature ingredients (egg, 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.
  3. 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.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

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!

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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…

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What You Will Win

1 (one) copy of Amanda Rettke’s cookbook Surprise-Inside Cakes

How To Enter

First, think about your favorite Oreo cookie flavor. Golden Oreo? Peanut Butter? Mint Creme? Double Stuf? Regular? Birthday Cake? Etc.

a Rafflecopter giveaway

Pick and choose the you ways you want to enter. The only one you absolutely have to click on to get into the draw is the “Leave a blog post comment.”

*This giveaway has ended and the winner has been notified. Congrats again, Jennifer!

Oreo Layer Cake - complete with a thick Oreo cream filling, chocolate frosting, and two layers of Oreo Cookies. A chocolate lovers dream!

 

 

670 Comments

  1. Making this for my 4-year-old brother’s birthday… he LOVES oreos (how many boys his age don’t?) so this should be just perfect for him! Thanks!!

  2. I bake all the time and this just did not turn out. The cake was good but both frostings were way to thick and crumbly. I measured by grams and followed the recipe exactly. Don’t know what happened….

  3. We LOVE this cake. First my partner made it for my birthday/our wedding. Today we just made it again for my mother’s birthday. And next week, we will make it again for a friend’s birthday. It is really unlike any other chocolate cake (and I consider myself kind of a connoisseur!). Thanks for sharing!

  4. Hi Sally, I made this cake and it was faboulous, but I had some problems with the cookies, because they turned up while the cakes were cooking.. how could it happen according to you? Where could be my mistake?

  5. Hi Sally!
    I’m from Germany and I would love to make this recipe, unfortunately though they don’t sell the 15.25 oz packages of oreos here 🙁 Only the small ones. Would you please tell me how many oreos there are in one package, if possible? That would be amazing!

    Lovely greetings and admiration from Germany,
    Athena

  6. hi sally.. thank you for the recipe ;)… i was wondering if i can freeze the oreo filling? and for how long will it last in the freezer?… i was planning to triple the recipe.. since it only needs 1/4 shortening and shortening here is a bit expensive and only comes in 500g. so i might as well make some and store it rather than letting it sit in the refrigerator.. thank you and more power 😉

  7. Hi I had a question, is cornstarch the same as cornflour? As im here in the uk and this is what I found in the grocery store. Hope to hear from you soon. P.s the best oreo has to be the original! I love it!

  8. I absolutely love this recipe (only got to making it today) but it tasted divine.
    However, is it only me, or was this close to impossible to get out of the pan once cooled?? I would strongly suggest using oiled parchment paper to line the pans prior to cooking rather than just spray….. What do you think?

  9. I made this cake this morning for a friend’s birthday. It taste great but I think I’d omit the Oreo Cookies in the cake. It kind of turned into a layer of hardness and was difficult to cut through. Maybe just use them to decorate. Next time I’ll be using this recipe for cupcakes.

  10. Hello Sally. If I put the coffee in the cake batter will the cake turn out with a coffee taste ? Also in Australia we don’t have shortening so is butter the only option ? Thank you. 🙂

  11. Hola , me gustaría hacer la tarta, tiene una pinta espectacular. Pero en España no utilizamos las medidas por tazas, utilizamos gramos(por peso) y te agradecería si pudieses mandar la receta en gramos.
    A mi hija pequeña la encantan las oreo y pronto es su cumpleaños y me gustaría hacérsela.
    Un saludo y gracias.

  12. This kinda reminds me of the ice-cream cakes my mom used to buy me for my birthday from Dairy Queen; the oreo filling in the center was always my favorite part!

  13. Hi Sally,

    I was wondering if you think the texture of the cream filling would also be good as a frosting. I am making cookies n cream cupcakes and that filling sounds soooo good, but I am worried it might be weird for frosting. What do you think?

    Also – I love your stuff. Seriously. Love. It. When I first got married a couple years ago, I got really into baking…honestly, I hardly bake anything but your recipes! I am ordering your book now 🙂

    Thanks!
    Sam

    1. The recipe makes quite a lot of cake and I fear there may be a little too much batter for a 9×13. However, you may certainly try it. Perhaps fill the pan only halfway and then use any extra cake batter to make cupcakes (about 18 minutes bake time for the cupcakes). I am unsure of the bake time for the 9×13 cake. Same oven temp, though.

  14. I made this recipe for my son’s tenth birthday and it was amazing! I used Pamela’s Artisan Gluten Free Flour as well as gluten-free “sandwich cookies.” There was no way you could tell it was gluten-free. And it only got better the longer it sat! It was quite the hit!

  15. I love Oreos in most things. Infact, I’m typing this while I bake the cake. I found the batter to be very runny and added abt 1/4c more cake flour. It took longer to bake thru the centre too. I didn’t see any other comments, regarding the same issue. Maybe while baking with my kids, too much liquid was added in. Frosting can hide a multitude of baking issues, and I’m sure it’ll be scrumptious.

  16. Hi Sally,I was reading through the posts and came across Fatama post.She has a question about the difference between corn starch and corn flour.Here in the Caribbean they are quite different.Corn starch texture is like powder where as corn flour is like fine meal depending on the ground.I thought this may help the English lady.

  17. hi!!!! I tried this recipe and it worked out great!!! thanks for the recipe!!! but the only problem was that I didn’t like the way you just plopped an whole Oreo on the cake! So next time I make it which is for my sisters birthday I’ll crumble the Oreo cookies into the pan on the cake…. I just wanted to make sure you’re okay with me changing up your recipe a little bit…… is that okay?

    THANKS!!!!
    AMELIA

  18. I made this for my Oreo-loving little sister’s birthday and it was a HUGE hit! It was pretty hard to cut with the whole, crunchy Oreo pieces in it so everyone had to take an enormous slice and we just ate what we could (SO rich and delicious).

    Just a tip for anyone making this cake: I recommend crumbling the Oreos! I get the novelty of having whole cookies in a cake, but you’ll be able to see the chunks better and get a way prettier slice if you crumble them up. The cake is also delicious enough on it’s own that you don’t need the Oreos in it, but it adds over the top decadence!

  19. Hi there! I have tried using the same chocolate sponge recipe you used for the oreo cake to make cupcakes instead and filled the batter up to 2/3 of the cupcake tin. However the cupcake did not come out even, the cake lobed to one side of the tin and did not have a flat surface. I figured the reason of that being the fan forced oven that I used but the fan could not be turned off. I have no idea how to fix this problem!! Please would you give me some advice and suggestions?

  20. Hello. Im able to put parchment paper in my pans then spray right? Or will the oreos stick to the paper too much?
    Jenny

  21. Hi Sally im all the way over london and have no clue about american conversions and when i look online all the links say diffrent have you got one i can go by, neeeeed to make this cake!! Many thanks

  22. I made this cake and it came out a bit more dense then expected. I used non-fat Greek yogurt as that was all I had. Is that possibly the culprit? Also, the cakes did not bake flat and required leveling. Is that to normal?

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