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
- 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
- Position oven rack in the center of the oven. Preheat to 350°F (177°C). Generously spray two 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.) Then line the bottom of the pan with Oreos in a single layer; I fit about 15 Oreos in each pan. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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 at room temperature.
- 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.
- Slice and serve cake. Leftover cake can be covered and stored in the refrigerator for up to 3 days.
- 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!
- Cake Flour: In a pinch, you can use this cake flour substitute.
- 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.
- 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