Moist Chocolate Oreo Cake with Cookies & Cream Frosting
This chocolate Oreo cake layers tender, deeply chocolatey cake with a fluffy cookies and cream frosting. It’s the kind of dessert that feels special but comes together with straightforward steps.
If you need a birthday cake, a weekend bake, or just an excuse to use up that pack of Oreos, this one delivers every time.
What Makes This Oreo Cake So Good
The cake itself is soft and fudgy, with a deep cocoa flavor that doesn’t get lost under the frosting. Crushed Oreos in the buttercream add a little crunch and that unmistakable cookies-and-cream taste.
I keep coming back to this recipe because it’s reliable. The layers bake up even, and the frosting holds its shape without being too sweet. Leftovers stay moist for days, if they last that long.
Ingredients
- 2 cups all-purpose flour: spooned and leveled, not scooped
- 2 cups granulated sugar: adds sweetness and keeps the crumb tender
- ¾ cup unsweetened cocoa powder: natural or Dutch-process both work
- 2 tsp baking soda: gives the cake lift with the acidic buttermilk
- 1 tsp baking powder
- 1 tsp fine sea salt
- 1 cup buttermilk, at room temperature: cold buttermilk can curdle the batter
- ½ cup vegetable oil: makes the cake extra moist
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 1 cup hot black coffee: deepens the chocolate flavor without tasting like coffee
- 1 cup unsalted butter, softened: for the frosting
- 4 cups powdered sugar
- ¼ cup heavy cream: or milk, for thinning
- 1 tsp vanilla extract: (for frosting)
- 1½ cups finely crushed Oreos: about 15 whole cookies, plus extra for decoration
Variations / Substitutions
- No buttermilk: Stir 1 tbsp lemon juice or white vinegar into 1 cup whole milk and let it sit 5 minutes.
- Gluten-free: Use a 1:1 gluten-free baking flour blend that contains xanthan gum.
- Extra crunchy: Fold a handful of larger Oreo chunks into the frosting for texture.
- Less sweet frosting: Use 3 cups powdered sugar and a pinch of salt instead.
- Dairy-free: Swap plant-based butter, thick coconut cream, and dairy-free milk; choose a vegan Oreo variety.
If you love this cake, you’ll also enjoy our classic Vanilla Bean Birthday Cake.
How To Make Chocolate Oreo Cake
Step 1: Whisk the Dry Ingredients
Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper. In a large bowl, whisk together the 2 cups flour, 2 cups sugar, ¾ cup cocoa powder, 2 tsp baking soda, 1 tsp baking powder, and 1 tsp salt until no cocoa lumps remain.
The mixture will look evenly brown and feel light when you run your fingers through it. Get all those little baking soda clumps out now so the cake rises evenly.
Step 2: Beat in the Wet Ingredients
Make a well in the center of the dry ingredients and pour in the 1 cup buttermilk, ½ cup oil, 2 eggs, and 2 tsp vanilla. Beat with an electric mixer on medium speed for 2 minutes, scraping the bowl once. The batter will be thick and glossy. Turn the mixer to low and slowly stream in the 1 cup hot coffee, mixing just until combined. The batter will look thin, but that’s exactly what you want for a moist cake.
If you see tiny bubbles start to appear on the surface, don’t worry. That’s the baking soda reacting with the acid in the coffee and buttermilk, and it means your cake will have a good rise.
Step 3: Bake the Cake Layers
Divide the batter evenly between the two prepared pans and tap each pan gently on the counter to knock out large air pockets. Bake on the middle rack for 30 to 35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
The tops will spring back lightly when you press them, and the edges may just start to pull away from the sides of the pan. Let the layers cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. Frosting a warm cake will turn your frosting into a slippery mess, so give them at least an hour.
Step 4: Whip the Cookies and Cream Frosting
While the cake cools, make the frosting. In a large bowl, beat the 1 cup softened butter with an electric mixer until pale and fluffy, about 2 minutes. Gradually add the 4 cups powdered sugar on low speed, then increase to medium and beat for 3 minutes until light and airy. Pour in the ¼ cup heavy cream and the 1 tsp vanilla and beat for another minute.
Fold in the 1½ cups finely crushed Oreos by hand with a spatula. Stop when you see small gray streaks running through the frosting and bits of cookie evenly distributed. If you beat them in with the mixer, you’ll turn the whole thing gray and lose the cookies-and-cream speckled look.
Step 5: Stack and Frost the Cake
Place one cooled cake layer on a serving plate. Spread a generous scoop of frosting on top, then set the second layer over it, flat side up. Use the remaining frosting to cover the top and sides of the cake, smoothing it out with an offset spatula. Press a few halved Oreos around the top border or scatter extra cookie crumbs over the edges while the frosting is still soft.
Slice into the cake right away or refrigerate it for 20 minutes to firm up the frosting for cleaner slices. Either way, the inside will be dark, moist, and full of Oreo crunches.
A Few Notes Before You Start
- Room-temperature ingredients matter: Cold eggs or buttermilk will make the batter seize up and can cause a dense cake. Pull everything out 30 minutes before you start.
- Don’t overmix after adding the coffee: Once the liquid goes in, mix just until smooth. Overbeating develops gluten and can make the cake tough.
- For even layers, level them: If your cakes dome in the center, use a serrated knife to trim the tops flat before stacking. The trimmed bits make a great snack while you frost.
- Use whole Oreos for decoration: Press a few into the frosting right after applying it so they stick. If you wait too long, the frosting crusts over and they’ll slide off.
Bake times by pan size:
| Pan size | Bake time |
|---|---|
| 8-inch rounds | 30-35 mins |
| 9-inch rounds | 25-28 mins |
| 13×9-inch sheet | 35-40 mins |
Keeping the Cake Fresh
- Refrigerate: Cover the frosted cake and store in the fridge for up to 4 days. Let it sit at room temperature for about 30 minutes before serving so the frosting softens.
- Freeze: You can freeze unfrosted cake layers wrapped tightly in plastic wrap for up to 2 months. Thaw them on the counter, then frost.
Frequently Asked Questions
Can I use Dutch-process cocoa powder?
Yes, but the cake may rise slightly less because Dutch cocoa is not acidic. If you use it, add ½ tsp cream of tartar to the dry ingredients to help the baking soda react.
Why did my cake sink in the middle?
That usually happens when the cake is underbaked or the oven door was opened too soon. Bake until a toothpick comes out with a few moist crumbs, and avoid peeking before the 25-minute mark.
Can I make this cake gluten-free?
Yes. Swap the all-purpose flour for a high-quality 1:1 gluten-free baking flour blend that contains xanthan gum. The texture will be a little softer, but it still holds together well.
Can I turn this recipe into cupcakes?
Absolutely. Fill cupcake liners two-thirds full and bake at 350°F (175°C) for 18 to 22 minutes. You’ll get about 24 cupcakes, and the frosting recipe makes enough to pipe a swirl on each one.
Chocolate Oreo Cake Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease two 8-inch round pans and line with parchment. Whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
- Make a well in the dry ingredients, add buttermilk, oil, eggs, and vanilla. Beat on medium 2 minutes. Slowly add hot coffee, mixing just until combined.
- Divide batter between pans and bake 30-35 minutes until a toothpick has moist crumbs. Cool in pans 10 minutes, then turn out onto a rack to cool completely.
- Beat the butter until fluffy, then gradually add powdered sugar. Beat in heavy cream and vanilla. Fold in crushed Oreos by hand.
- Place one cake layer on a plate, spread with frosting, and top with the second layer. Frost the top and sides, then decorate with halved Oreos or extra cookie crumbs.
