An Oreo lover’s dream! Delicious layers of Oreo flavoured cake and buttercream with chopped up Oreos for some crunch.
Hello Oreo lovers! Do I have your attention? Good, because I’m pretty sure this cake is for you.
As you know, Ryan tends to be my go-to guy for ideas when I’m stuck on something to bake. Naturally, he gravitates to things that he already loves and asks me to turn them into cakes. Hence the Cinnamon Toast Crunch Cake, the S’mores Cake, and the Turtles Cake. His most recent request was this Oreo Cake!
My arm didn’t need much twisting, since I am also a big fan of Oreos, though truthfully I prefer Golden Oreos to the original. Something about that vanilla cookie flavour goes SO well with the Oreo filling. So look for those to be used in a dessert in the future.
This cake is packed with Oreo flavour. There are Oreo cookie crumbs in the cake layers and frosting, as well as chopped up Oreos sprinkled between each layer for some crunch.
The cake has a rich not-too-sweet chocolate flavour and pairs well with the sweet Oreo buttercream. You’ll be eating that buttercream with a spoon, I guarantee it!
Six layers of pure heaven right here. This cake did not last long!
This cake did not disappoint. If you have an Oreo lover in your life, or if you are one yourself, this Oreo cake is one you’ll want to add to your list! Your favourite cookie transformed into a delicious layer cake!
Notes & tips for this Oreo Cake:
- To enhance the chocolate flavour of the cake, use strong hot coffee instead of hot water.
- The cake layers are easiest to frost when they are chilled as they are a bit firmer and help the buttercream set quicker.
- You can do this as a 3 layer cake instead, but you will have some buttercream left over.
- To help ensure your cake layers bake up nice and flat, see my Flat Top Cakes post.
Oreo Layer Cake
Ingredients
Cake:
- 1 cup all-purpose flour
- 1/2 cup Oreo cookie crumbs
- 1 1/2 cups granulated sugar
- 6 Tbsp Dutch-processed cocoa powder sifted
- 6 Tbsp black cocoa powder
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/4 cup vegetable oil
- 3/4 cup buttermilk
- 3/4 cup hot strong brewed coffee or hot water
- 2 large eggs
- 2 tsp vanilla
Oreo Buttercream:
- 6 large egg whites
- 1 1/2 cup granulated sugar
- 2 cups unsalted butter room temperature, cubed
- 1 tsp clear vanilla extract
- 3/4 cup Oreo cookie crumbs
Assembly:
- 10 Double-Stuffed Oreos chopped
Instructions
Cake:
- Preheat oven to 350F, grease three 6" round baking pans and dust with cocoa powder. Line bottoms with parchment.
- Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
- In a medium bowl whisk all wet ingredients (pour coffee in slowly as not to cook the eggs if very hot).
- Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
- Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
- Bake until a cake tester comes out mostly clean. A total of 30-35mins.
- Cool 10minutes in the pans then turn out onto a wire rack to cool completely. Once cooled, cut each layer in half horizontally to get 6 layers.
Oreo Buttercream:
- Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
- Place bowl over a hot water bath on the stove and whisk constantly until the mixture is no longer grainy to the touch (approx. 3mins).
- Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
- Switch to paddle attachment. Slowly add cubed butter and mix until smooth.
- Add vanilla and Oreo cookie crumbs. Whip until smooth.**
Assembly:
- Place one layer of cake on a cake stand or serving dish. Top with about 2/3 cup buttercream and sprinkle with chopped Oreos. Repeat with remaining layers. Frost and smooth the outside. Add additional Oreo cookie crumbs along the bottom and top if desired.
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Notes
** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth.
Patrick says
May 18, 2019 at 9:10 PMHI! I tried making the butter cream but once I started adding the butter, the meringue lost all of its stiffness and nothing was combining well, any tips?
Olivia says
May 21, 2019 at 5:02 PMHi Patrick! Meringue buttercreams can be tricky to work with. Have a look through my tips and troubleshooting here: https://livforcake.com/swiss-meringue-buttercream-recipe/
Gemma Laura says
April 4, 2019 at 8:34 PMHi,
I’m planning on making this cake using an 8″ pan, but I was going for a 2 layer cake as I don’t want it too big. How should I adjust the measurements for everything? And should I make one cake and cut it or can I make 2 smaller cakes to just put on top of each other?
Thank you
Olivia says
April 8, 2019 at 10:00 AMHi Gemma! The recipe as is will work for a 2 layer 8″ cake — the layers will be slightly thinner though.
Marizza says
April 3, 2019 at 6:41 AMHi Liv! I’m a big…huge fan of your recipes. I’ve made quite a few with much success. I was wondering if I can cover this more cake with fondant? Will the bits of crumbs in the buttercream interfere with my fondant being as smooth as possible? Thank you.
Olivia says
April 8, 2019 at 9:53 AMHi Marizza! I think it should be fine provided your crumbs are fine and the fondant isn’t too thin.
Kirsty-Ann Leigh says
February 15, 2019 at 12:47 AMDearest Liv … I will be baking 2 batches of this for my Nephews birthday. To feed the hungry 14 year old cricket team I am going to build a 4 layer cake. Do you think I should place a board in the middle on top of the first 2 layers? My thoughts were for stability and to help for cutting and serving. So many boys to feed!! Appreciate your reply. Much love and thanks.
Olivia says
February 15, 2019 at 1:53 PMHi Kristy-Ann! Hmm, you know I think I would, just to be safe. The cakes are fairly heavy and it will definitely help for cutting/serving!
Rebecca says
November 5, 2018 at 6:47 AMHi, you used to have an option to convert your recipes to metric, us this option been removed? Thanks
Olivia says
November 5, 2018 at 11:04 AMHi Rebecca! There was a slight issue with my site this morning that caused that to disappear. It should be back now!
Amanda Johnson says
February 9, 2019 at 4:55 PMHello wondering if the serving size recipe for 24 would work for 3 9 inch round pans
Olivia says
February 10, 2019 at 3:58 PMHi Amanda! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html I think the layers would be a bit thinner in the 9″ pans.
Shana says
October 26, 2018 at 12:31 PMIf I double this recipe, do you think I could I make an 8” version with the six layers? Or will the 8” layers still be too thin to cut in half?
Also, I’m surprised by the lack of butter in this cake recipe! Do you think I could sub melted brown butter for the oil? I have found that rown butter gives a delightful richness to chocolate.
Olivia says
October 30, 2018 at 2:38 PMHi Shana! The recipe as written will make two 8″ layers, though they will be thinner than the ones you see here and maybe harder to cut in half. You can try swapping in cooled, melted brown butter, but it will affect the texture of the baked cake (might not be as moist). I hope that helps!
Shana says
October 30, 2018 at 7:37 PMI ended up doubling the recipe for three 8” layers. I used a scale to split the batter evenly between pans, they took 45-50 min to bake and came out comepletely flat for the most part. They ended up being about 1.25” tall, so I think I’m just going to make the cake three layers rather than six (they are currently in the freezer).
Shana says
November 3, 2018 at 7:32 PMUpdate: I made the cake 3 layers, and I froze the layers for 5 days. I used the Oreo SMBC from this recipe as well. If anyone wants to make the 3-layer 8”, you could probably get away with 1.5 times the buttercream recipe. I didn’t want to have too much, so I originally only made the recipe as listed above, but after I filled and crumb coated the cake, I didn’t have enough left for an outer coating. I actually ended up mixing what I had left with American buttercream and more Oreo crumbs, mostly out of laziness (it was still delicious). I added to this recipe by drizzling fudge sauce on top of the crushed Oreos in between the layers. It was delicious. Rave reviews from everyone at the party. The cake was moist, fluffy and not too sweet. Highly recommend!
Olivia says
November 5, 2018 at 10:59 AMThanks for the tips and feedback Shana! So glad you liked it 🙂
Bre says
September 3, 2018 at 8:54 AMIs there an egg white substitute I can use for the butter cream?
Olivia says
September 4, 2018 at 3:24 PMHi Bre! Not that I’m aware of, not for this kind of buttercream anyhow.
Lori W. says
August 10, 2018 at 8:15 AMHi! I’m planning to make this cake this weekend. I want to use my mom’s chocolate cake recipe and make amendments to make it more Oreo-y. For example, I’ll sub 1/2 the cocoa for black cocoa. I’d like to add the 1/2 C Oreo crumbs… but I’m not sure if I should reduce the flour or sugar by same amount? I’m guessing sugar… I love your blog. I make a “Fancy Cake” about once per month and have my friends over for a big reveal. Everybody’s trying to get on the “Face Cake” invitation list! Thank for you for the great inspiration!!
Olivia says
August 10, 2018 at 11:29 AMHi Lori! Thank you for your kind words!! I actually replaced and equal amount of flour with the Oreo cookie crumbs, but you could do half and half for a better balance, if that makes sense 🙂
Solah says
July 25, 2018 at 10:32 AMI am making this now! Thank you so much for the recipe!!! First time baking a cake from scratch. Very worried about the buttercream as I don’t have a stand mixer. I’ll let you know how it goes 🙂
Olivia says
July 30, 2018 at 11:49 AMGood luck!! I hope it went well 🙂
Rae says
July 24, 2018 at 1:40 AMHey just wondering what is the depth of the cake tins that you use.
Thanks
Olivia says
July 24, 2018 at 9:36 AMHi Rae! Mine are all 2″ deep but 3″ would work just fine.
Amanda W. says
June 26, 2018 at 6:14 AMHi, will the SMBC ingredient sufficient for a 3-layer 8″ round cake instead? Thanks
Olivia says
June 26, 2018 at 3:47 PMHi Amanda! The recipe as is will work for a two layer 8″ cake, so I would 1.5x the recipe.
Amanda W. says
June 27, 2018 at 7:57 AMthank you. For the Oreo crumbs in SMBC – Do you remove the cream from the Oreo biscuit when you blitz them into crumbs? or just blitz the whole biscuit including the cream? thanks
Olivia says
June 27, 2018 at 8:53 AMI can buy actual Oreo cookie crumbs here (no filling), so that’s what I used. I’m sure using the filling would work fine too, for ease 🙂
Amanda W. says
June 29, 2018 at 4:26 AMThank you Olivia, i had used your Oreo SMBC and tagged you on Instagram. They turned out well and apparently enough for 3 layers of 8inch as i chanced to try it first using 1 portion of your ingredient. Thanks again
Olivia says
June 29, 2018 at 3:40 PMYay! So glad to hear it worked out 🙂 I’ll check my IG!
P says
May 15, 2018 at 6:16 AMI love your recipes Olivia! There are many recipes using 6” pans… have you ever made them using 8” pans? I’m going to be baking the Oreo Cake and am trying to figure out how to increase the ratio of the ingredients
Olivia says
May 17, 2018 at 3:04 PMThank you! Most of my recipes can be made in two 8″ pans instead of three 6″. The layers will be a bit thinner in the 8″ though, so baking time would be a bit shorter, but otherwise should be fine! If you want to have thicker 8″ layers, for this one in particular, adjust the Servings slider to 16 instead of 12 and that should scale all the ingredients up. Let me know how it turns out!
Maureen says
April 17, 2018 at 2:10 PMHi Olivia!
Thank you for the recipe. My cakes seemed to “cave” in the middle – do you know why that would happen? I used 6″ Fat Dadio pans but did not have them wrapped like you suggested. My oven is electric and the temperature does fluctuate but it’s been a pretty steady 340-350 while baking.
Any feedback would be appreciated. I’m making this for my niece’s birthday and really want it to come out perfect.
Olivia says
April 17, 2018 at 3:10 PMHi Maureen! Are you at high altitude by chance? I know this can happen sometimes. Here are some tips just in case:https://www.bettycrocker.com/how-to/tipslibrary/baking-tips/baking-cooking-high-altitudes
If you’re not, then I suspect the cake just needed more time in the oven. Did it sink once you took it out or while it was still baking?
maureen says
April 17, 2018 at 5:26 PMHi Olivia – thanks for your speedy response! I live in NYC and the cakes were sinking while baking. I left them in longer because the middle was undercooked but the sides were definitely baked. I finally took them out and because they were so indented, I decided to scrap them and taste it and it seemed like the sides tasted burnt. It’s so hard to see because the cake is so dark. I will try it again and maybe do it at a lower temp? For what it’s worth – the parts that weren’t burnt tasted AMAZING!! Oh – and i totally nailed the frosting – it is divine!!!!
Olivia says
April 18, 2018 at 2:25 PMThe sinking while baking is usually caused due to too much raising agent. Did you use self-raising flour by chance? And were the amts of baking soda and baking powder correct? That’s the only thing I can think of that would cause it to sink while in the oven. OH unless, did you open the oven door or move them around before they were set? That will cause it too.
Alani N. Buckley says
April 9, 2018 at 3:43 PMThis cake was so absolutely delicious. Made it for my nephews birthday and everyone LOVED it. Thank you for posting!!
Olivia says
April 11, 2018 at 10:27 AMSo happy to hear that everyone liked it Alani! 🙂
gabriela says
March 31, 2018 at 11:20 PMHi, I loved the few recipes I have made from your blog…Would you mind if I mention you on my instagram page whenever I use your recipes?
🙂 big fan
Olivia says
April 2, 2018 at 3:16 PMHi Gabriela! Thank you! I don’t mind at all, I would love to see what you’ve made!
Meagan says
March 26, 2018 at 8:43 AMI made this cake for my son’s birthday party this weekend and OH MY GOSH it was SO DELICIOUS!
Olivia says
March 26, 2018 at 2:59 PMSo glad you liked it Meagan!!
Sam says
February 18, 2018 at 2:56 PMHi! I just found your site and absolutely LOVE it! This cake was great! The cake was moist and not overly sweet, and the swiss meringue buttercream was great too! The only question I have about this recipe is that when switching the ingredient quantities from US to Metric the number of egg whites changes for the frosting. I used the 6 egg whites and it came out fine.
For anyone wondering, I this cake in two 8″ pans and each rose to be about an inch in height. Also, I found that adding “chopped” oreos worked out better for me for both the cake and the frosting.
Olivia says
February 18, 2018 at 4:13 PMHi Sam! Thanks for catching that egg whites error! It was a mistake in the conversion tool, it should have been 6 whites 🙂 5 would not have been a disaster though! Thanks for the tips 🙂
Jennifer says
January 28, 2018 at 8:43 PMPS – next week I’m going to try the dulce de leche cake for Super Bowl Sunday.
Olivia says
January 29, 2018 at 3:23 PMOhh yay!! That’s definitely a favourite!! Let me know how you like it 🙂
Jennifer says
January 28, 2018 at 8:42 PMLiv – today I made this cake (my second of your recipes, the first was the mocha cake) and it was delicious! Tasted just like an Oreo cookie. I will say, I agree with a previous poster about the buttercream being far too buttery. I read your comment back, but my egg whites had a beautiful peak before adding the butter. We all enjoyed the mocha cake buttercream and that had one less stick butter. I’m not sure if it’s the ratio or something else I did but overall it was really good! I’m new to cake baking but I love your easy to follow blog posts. Not sure if it’s beginners luck or your great details but I’m two for two. Thanks!
Olivia says
January 29, 2018 at 3:23 PMHi Jennifer! This is actually one of my older recipes, and since then I’ve actually been using 6 whites per 2 cups butter, so I think I’ll make that adjustment here too. Thanks for the feedback!! Glad you liked it still 🙂 And I’m so happy that you find my recipes easy to follow! That’s always been really important to me 🙂
Melissa Bruno says
January 17, 2018 at 4:03 PMWOW! This cake was DELISH! I just made it for my son’s birthday…everyone loved it! I didn’t have black cocoa powder, but it was amazing using regular cocoa. I can’t wait to try it again with black cocoa! Not sure how much better it can get, but definitely going to give it a go!
Olivia says
January 17, 2018 at 5:35 PMHi Melissa! Yay! So happy to hear that everyone liked it 🙂 Black cocoa will make it taste even more Oreo!
KK says
May 10, 2018 at 11:37 AMIf I don’t have black cocoa can i put in additional oreo crumbs?
Olivia says
May 11, 2018 at 3:08 PMHi KK! I would use regular cocoa in place of black cocoa then as not to change the texture too much.
Amanda says
January 8, 2018 at 4:54 PMFor the Buttercream, when you say to place the mixing bowl over a hot water bath, do I do this while the water boils? Or just boil some water and place the mixing bowl on top? I’ve never tried to make this type of frosting so any help would be much appreciated!
Olivia says
January 8, 2018 at 6:26 PMHi Amanda! The water should be just barely simmering and the bowl should not touch the water. I use a pot with a couple inches of water or so. I hope that helps! Please let me know if you have any more questions 🙂
Rebecca says
November 7, 2017 at 4:25 PMhey liv!
would love to make this cake for my sons birthday, but he does not like chocolate cake (i know, weird) do you have any ideas on how to make a white cake with the cookie crumbs still in the cake?
thanks so much!
Olivia says
November 8, 2017 at 1:22 PMHi Rebecca! Do you mean a white Oreo cake? Like a golden oreo one? Or something different? If so, what kind of cookie crumbs were you wanting to use?
Rebecca says
November 8, 2017 at 5:53 PMHi Liv,
I was thinking of just making a plain white cake, and adding the oreo cookies, but i was not sure if i make your white cake and then just add the cookies to the batter, do i need to adjutst the recipe in any way, or the bake time?
Now i am thinking of maybe making your peanut butter cake and using this oreo frosting on it, my son loves peanut butter, and oreos, so why not, i don’t know how it will taste, its worth a try, still debating on which cake to make.
Cetta Johnston says
November 4, 2017 at 12:54 PMThe cake tasted ok, however, the edges were way too hard for my taste. Also the buttercream recipe I followed to the TEE and all I could taste was the butter!! So disappointed, I make cakes every week for family and friends and make my own buttercream and I’ve never tasted the butter like this. Its like I’m putting butter in my mouth mixed with oreos. I read the recipe over and over, while following the instructions very carefully. Again. So disappointed
Olivia says
November 5, 2017 at 9:12 AMHi Cetta, sorry to hear this one didn’t work out for you. The edges should not be hard — perhaps it was overbaked? As for the buttercream, it will have more of a buttery flavour vs typical American buttercreams but it should not taste like you’re eating a stick of butter. It sounds like maybe the meringue didn’t whip up properly before you added the butter.
Venus says
September 21, 2017 at 5:10 AMDear Olivia, thanks for this wonderful recipe. I made this Oreo cake for my hubby’s birthday, and it was my first time baking. My husband likes Oreo very much and he said the cake was look like a huge version of Oreo. The taste real good. Indeed, I am very nervous to make it especially the buttercream, it is not the usual one I saw in the internet. However, based on your clear instructions, I can easily manage it. Though my cake’s outlook was not beautiful as yours (I’m not good in assembling), but I think it was close enough. 😉
Thanks again for your sharing.
Olivia says
September 23, 2017 at 4:15 PMHi Venus! I am so glad that you guys liked this one 🙂 And I am sure it looked beautiful. It’s the taste that matters anyhow though, right? 🙂
Venus says
September 24, 2017 at 1:12 AMYea! 🙂 thank you!
Lauren says
August 23, 2017 at 3:40 AMHey liv! So excited to try this one for my husband and brothers birthdays this weekend. Quick question, where do I find black cocoa powder? I’m in Ontario so hoping you found it in a Canadian store as I don’t have time to order through amazon. Would bulk barn have it? Where did you get it?
Olivia says
August 23, 2017 at 2:42 PMHi Lauren! Doh, I get it at a local gourmet food shop here (https://gourmetwarehouse.ca/black-cocoa-powder-250g/), are there any specialty shops like that where you are? Where are you located, maybe I can ask some food blogger friends in ON. I hope you can find some as it really adds to the flavour and makes it taste more like an Oreo! Regular cocoa would work as a back-up, but it would change the flavour.
Caity says
July 31, 2017 at 10:18 AMIs there a way to make this into cupcakes? I need something that’s able to travel well!
Olivia says
July 31, 2017 at 4:24 PMHI Caity! This recipe should work fine as cupcakes. Just be sure to adjust the baking time as needed.
Emily says
June 24, 2017 at 1:27 PMIs the sugar in the buttercream meant to be grandulated or powdered? I made a frosting from another blog one time with grandulated and it was gritty.
Olivia says
June 28, 2017 at 2:54 PMHi Emily! So sorry for the delay, I’ve been travelling. This is a meringue based buttercream so it needs to be granulated. You dissolve it completely though while you’re warming up the whites.
Gaye says
June 22, 2017 at 10:28 PMCake came out great! I did 3 layers with an 8″ cake pan. I did have to make more batter, but that was fine. The buttercream was delicious! The only bummer was I put it in the trunk of my car and my parents live about 90 mins away and we were having a mini heat wave so when I took the cake out of the car and brought it in the house, I saw that the buttercream on top had melted (I had put Oreos around the top and they fell off). I was bummed, but I had taken “before” pictures – thankfully. And the family loved it regardless. So… yay for first time cake-baking success! 🙂 Thanks for an awesome recipe!
Olivia says
June 28, 2017 at 3:00 PMYay! So glad it turned out 🙂 So sorry to hear about your mishap while travelling!! I would be so stressed out travelling with a cake, nevermind in a heat wave. Glad it still worked out though and that everyone loved it 🙂 Congrats on your first time cake-baking success!!
Gaye says
June 15, 2017 at 10:59 AMHi Olivia! Though I love to bake, I’ve never made a cake before in my life! I decided to try to make a cake for Father’s Day this year and perused Pinterest and found your amazing Oreo cake. So I’m going to attempt it. eeek!
Questions – do you use the cream of the Oreo for anything? Does the cake taste like a big Oreo?? And, would it be possible to pipe some of the buttercream along the edges or on the top?
I’m borrowing some cake pans from a friend and I believe they’re 8″ Is it ok to use 3 of those? Will I need to alter the batter at all?
Thanks! Sorry for so many questions! 🙂
Olivia says
June 15, 2017 at 11:49 AMHi Gaye! I’m so excited that you’re going to try this one! I have total faith and confidence in you 🙂 To answer your questions:
– I buy just the Oreo cookie crumbs themselves, like graham cracker crumbs, but they’re not available everywhere (I’m in Canada). So, I don’t use the filling, but you could try adding some of it to the buttercream if you want? It would make the buttercream sweeter though.
– The thing that makes this cake taste most like an Oreo, besides the cookie crumbs, is the black cocoa, so use that if you can!!
– I can’t totally remember, but I don’t think I had enough frosting left over to pipe along the top. If you do this as a 3 layer cake instead of 6 layers though then you’ll be fine.
– If you use three 8″ pans, you need to double the recipe. Or use the recipe as is in two 8″ pans.
I hope that helps! Let me know if you have any more questions 🙂 And good luck!
Gaye says
June 15, 2017 at 4:44 PMThanks so much for the quick reply! So if I use 2 8″ pans, I can then slice the layers to have 4 layers instead of 2. Will I have enough of the buttercream for all that? And do you think I’d have enough to pipe a bit on the top and/or bottom?
I ordered black cocoa and the Dutch processed cocoa from Amazon. 🙂
Oh! One more question. I was going to make the cake layers tomorrow evening (Friday) and the frosting/decorating on Saturday. Will this all keep fresh until Sunday? And should I just keep it out in a cake container until I bring it to my sister’s on Sunday or should I put it in the fridge Saturday after I’m done? (That may have been more than 1 question). 😉
Thanks!
Olivia says
June 15, 2017 at 5:15 PMFor the buttercream, I would increase the amounts to this:
6 large egg whites
1 1/2 cups granulated sugar
2 cups unsalted butter (room temperature)
1 tsp clear vanilla extract
1 cup Oreo cookie crumbs
That *should* give you enough as long as you don’t go too heavy in the layers.
And yes, your plan is a good one! Just cover the cake layers with plastic wrap Friday night. The frosted cake should be refrigerated. Just bring it to room temp (2-3hours) before serving.
Let me know how it turns out!
Gaye says
June 15, 2017 at 5:25 PMYou’re awesome! Thank you! Will report back in a few days. 😉
Roslyn Beckstead says
May 15, 2017 at 3:27 PMIs this cake ok to leave out? Or do leftovers need to be refrigerated?
Olivia says
May 15, 2017 at 3:37 PMHi Roslyn! Ideally, refrigerate the leftovers 🙂
Aviv Harkov says
May 7, 2017 at 11:10 AMCan you freeze the cake and frosting separately ?
Olivia says
May 8, 2017 at 8:41 AMYou can! I do that often. You will likely need to rewhip the frosting once it comes back to room temperature though.
Aviv Harkov says
May 4, 2017 at 4:21 AMHi, could I freeze the cake and/or frosting before a party?
Thank you it looks great!
Olivia says
May 4, 2017 at 8:32 AMHi Aviv! Yes, both freeze really well. If you freeze the frosting separately, you may need to rewhip it when it thaws.
Sarah says
March 9, 2017 at 8:10 AMI tried the icing, however the meringue never stiffened (even though there was no grease on my tools). Normally with meringues I need to start to whip the egg whites, then add the sugar- so this was a first attempt at doing them at the same time. Unfortunately, I am out of eggs, so I can’t try to remake the recipe.
Olivia says
March 9, 2017 at 3:30 PMHi Sarah! Sorry to hear about your meringue troubles. If it never stiffened the culprit had to be either grease or trace of egg yolk in the whites. I always wipe down all my equipment with lemon juice to make sure everything is grease free. Also, did you happen to use egg whites from a carton? I had problems with those whipping up before.
Gigi says
February 22, 2017 at 12:55 AMHiya, I don’t have black cocoa powder. Can I just replace it with more Dutch processed cocoa?
Olivia says
February 22, 2017 at 3:44 AMHi Gigi! Yep, that will work fine. The cake may not be as dark and the flavour might be slightly different, but it will still be delicious 🙂
Sneza says
January 9, 2017 at 2:10 PMHi Olivia,
I want to make a very special cake for my husband’s birthday and I’m so happy I found this recipe!! (Didn’t notice it in instagram before?!) I’ m struggling a bit with the measures, can you please tell me how much gramm is one cup? When I google I see different results and I want this cake to be perfect!!
Thank you!
Sneza
Olivia says
January 9, 2017 at 8:20 PMHi Sneza! This is the website I use to check conversions:
http://www.traditionaloven.com/conversions_of_measures/flour_volume_weight.html
But you have to be sure to select the correct ingredient from the list on the right. 1 cup of flour is 125g, 1 cup butter is 227g, 1 cup sugar is 200g. I hope this helps!
Sneza says
January 9, 2017 at 11:51 PMYes!! Thank you!!
kristie says
October 29, 2016 at 3:30 PMmade this cake last weekends- was AMAZING! Question though- for the Oreo Cookie crumbs- should the creme filling be scraped out first? The frosting, while delicious, was a bit too sweet for our taste and I was thinking by removing the creme from the cookies we’d remove some of the sweetness. Not sure how that’d affect the overall taste though.
Anyway making another one this weekend since it was such a hit. thanks so much for such an elegant, beautiful oreo cake!
Olivia says
October 30, 2016 at 10:34 AMHi Kristie! I’m so glad to hear you liked it! I buy Oreo cookie crumbs, they’re like graham cracker crumbs but Oreo and are just the cookie part. So yes, if you’re using whole cookies, scrape out the filling 🙂
LJ says
October 4, 2016 at 2:12 PMJust having a go at this now! Well, admittedly second attempt after I stupidly didn’t line my pans with an earlier version. Not that anyone in this house minds, the cake pieces taste amazing with ice cream 😄 First time cooking one of your recipes and I’ll definitely be looking round for more inspiration. Thanks for sharing.
Olivia says
October 4, 2016 at 3:05 PMOhh exciting! You have to let me know how it turns out/how you like it. Glad to hear the cake scraps didn’t go to waste ;).
Linda campbell says
September 15, 2016 at 2:53 PMI’m trying to get the recipe for the six layer Oreo cake. It shows the ingredients but not the directions for making it.
Olivia says
September 15, 2016 at 3:13 PMHi Linda! The directions should be listed right below the ingredients. Are they not showing up for you??
Hana says
September 2, 2016 at 9:00 AMGreat, thank you so much! Any advice if I opt to try the three 9″? I need a pretty large cake.
Olivia says
September 2, 2016 at 5:23 PMHi Hana! You can use the recipe as-is in 9″ pans too, but the layers will be a bit thinner. Though that doesn’t technically make for a bigger cake ;). You can try doubling it and then adding in another half recipe. Or tripling the recipe? Just make sure the batter doesn’t go more than 1/2 way up the pan or so, max 2/3rds as it rises a lot!
Olivia says
September 2, 2016 at 5:24 PMOops, I meant that the doubled recipe would work well in three 9″ pans, but that they’d be thinner.
Elizabeth says
August 20, 2016 at 1:24 AMHi liv. Mine is in the oven. Fingers crossed. I only have an 8″ pan. So ill half it later. Its for tomorrow church potluck. Im using strawberry oreo. Ah cant wait.
Olivia says
August 20, 2016 at 10:06 AMHi Elizabeth! Did you make it all in one 8″ pan or two? Let me know how it turns out!!
Hana says
September 2, 2016 at 8:31 AMDid you ever try the 8″? I’m hoping to try this this weekend, but only have one 6″ pan. The only sizes I have three of are 8″ and 9″. Any suggestions?! Looks amazing 🙂
Olivia says
September 2, 2016 at 8:57 AMHi Hana! If you double the recipe it will work perfectly in three 8″ pans or you can use the recipe as is and make two 8″ layers. I hope that helps!
Agata says
August 16, 2016 at 1:14 AMDo you think it would be safe for the cake, if I skip Oreo crumbs in the batter?
Olivia says
August 16, 2016 at 9:45 AMHi Agata! Just replace them with additional flour and you’ll be fine 🙂
Agata says
August 16, 2016 at 9:53 AMThanks! 🙂
Anne says
August 14, 2016 at 9:23 AMOmgggg this cake looks AMAZING!!!! Oreos are probably my favorite kind of cookie but to make it into such a beautiful looking cake -GENIUS!
Olivia says
August 14, 2016 at 10:15 AMThanks so much Anne! <3 🙂
Leigh says
August 9, 2016 at 2:10 PMWhere did you get the mint green cake stand??
Olivia says
August 9, 2016 at 2:21 PMHi Leigh! I actually got it at a discount store here called Homesense. You can find similar ones on Amazon or World Market. Look for Jade Green Cake Stand :).
Elizabeth @ Confessions of a Baking Queen says
August 8, 2016 at 9:27 PMWow stunning cake, so glad to have found your blog! You have some fabulous looking recipes! XO
Olivia says
August 9, 2016 at 8:27 AMThanks so much Elizabeth! 🙂
Thalia @ butter and brioche says
August 8, 2016 at 4:41 PMoh WOW this cake is amazing Liv! Like seriously – six layers???! And the frosting looks like perfection too. Xx
Olivia says
August 8, 2016 at 6:28 PMI know, 6 layers is a little over the top, but it had to be done! Thanks Thalia 🙂 <3
J.K. says
August 8, 2016 at 1:12 PMThis looks awesome! Did you split each of the 3 cakes to get 6 layers, or did you just double the recipe? Also any tips for pressing the crumbs onto the bottom edge of the cake?
Olivia says
August 8, 2016 at 1:25 PMAck! Yes, I did, but apparently I missed mentioning that in the recipe! Thanks for letting me know! I will update it. As for pressing crumbs into the bottom, I had the cake on a cake board and placed it on an inverted bowl so the edges hung over a bit and then carefully pressed it into the sides. Does that make sense? If not, let me know and I’ll try to find a picture of it :).
Jacquie Favrin says
August 8, 2016 at 12:19 PMHi Olivia! I love oreos!!!. I, like you, prefer the golden oreos. Can’t wait to make this one too! More people to invite to help me eat it. 😄
Olivia says
August 8, 2016 at 1:23 PMHaha exactly! I hope you like this one 😀
Ace says
August 8, 2016 at 11:24 AMI adore golden Oreos! Everyone thinks I’m crazy when I say I prefer them. They remind me of duplex cookies which I loved as a kid.
Olivia says
August 8, 2016 at 1:18 PMGolden Oreos are the BEST, glad you’re on my team :D.
Jenn says
August 8, 2016 at 10:30 AMOmg my boys (and I) will love this cake! I’m going to try this one immediately!
Olivia says
August 8, 2016 at 1:17 PMHi Jenn!! Aww I should have squirreled away some pieces for you guys! I hope you do try it :D. I’d recommend using hot water vs hot coffee in the cake. <3 xo
Kristen Chidsey says
August 8, 2016 at 5:39 AMMy husband is an oreo fanatic! he will love this!
Olivia says
August 8, 2016 at 8:39 AMThanks Kristen! I hope you try this :D.