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Home » Cakes » Oreo Cake

Oreo Cake

By Olivia, 292 Comments

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Six decadent layers of Oreo cake, Oreo buttercream, and a dark chocolate ganache. Perfect for the cookies and cream lover in your life!

Six layer Oreo cake with Oreo buttercream and a dark chocolate ganache.

Hello Oreo lovers! Do I have your attention? Good, because this cake is for you. This Oreo Cake is actually an update of one of my older recipes (from 2016!). The photos were in dire need of a refresh, and I wanted to tweak the recipe a bit.

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, to name a few.

When he suggested an Oreo Cake my arm didn’t need much twisting. I am a HUGE 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! I’ve had a Golden Oreo Cake on my radar for years (literally), so look for that to happen sometime soon (I hope!).

Cross section of a cookies and cream cake showing all 6 layers.

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How to make this Oreo Cake

This cake is packed with Oreo cookie flavour in the best ways possible. I modified my favourite chocolate cake recipe, and made a couple key modifications to Oreo-ify it:

  1. I swapped out some of the all-purpose flour for Oreo cookie crumbs
  2. I swapped out some of the cocoa powder for black cocoa

The Oreo cookie crumbs are very easy to get in Canada. You can literally find them in almost any grocery store, right next to the graham cracker crumbs. I hear they aren’t as easy to find in the US (is that right?). Really though, any chocolate cookie crumbs will do.

If you can’t find chocolate cookie crumbs, you can just make your own by separating Oreo cookies from the filling and pulsing the cookie parts in a food processor. Be sure to separate them — do not attempt to pulse whole cookies and use those in the cake batter.

Oreo Cake with a ganache drip, oreo buttercream and mini Oreos

Black cocoa powder is one of my favourite things ever. It’s what gives Oreo cookies that deep rich color and flavour. Black cocoa powder is a super dark Dutch-process cocoa, which basically means it’s had even more acid stripped from it.

It’s not recommended to replace all of the cocoa in a recipe with black cocoa powder, due to it’s very low fat content — it can make baked goods dry. Substituting half or so should be more than enough to get the flavour and color to come through.

Close up of mini Oreos on top of a Cookies and Cream Cake.

I used Oreo cookie crumbs again in the Swiss meringue buttercream frosting. This added both flavour and color in just the perfect way. For additional flavour and texture I added some chopped up Oreo cookies between each of the cake layers, and finished the whole thing off with a dark chocolate ganache drip for good measure. I’ve been back on the drip cake trend lately, and I think that’s a good thing.

I tried to darken the dark chocolate ganache by adding some black color gel to the cream before microwaving it all. This worked okay, but it made the ganache a bit dull. At least I assume that’s what it was.

The only other difference was that I used the ganache later the same day instead of leaving it overnight and nuking it a bit in the morning to thin it out. But I think it was the color gel. It’s not shiny, but I think this color looks better than a brownish ganache would have. 

Cookies and cream cake with Oreo buttercream

What is the difference between an Oreo Cake and a Cookies and Cream Cake?

Nothing, honestly. They are basically one and the same. Some people prefer to call them cookies and cream desserts, and some people Oreo. There are a ton of companies out there that produce cookies and cream desserts. There is some debate about which came first (kind of a chicken and egg thing happening).

I didn’t spend a ton of time researching it, but basically it seems that everyone is claiming to have created the sandwich cookies. It’s the Oreo brand that popularized them, so they’re the ones we know today.

Slice of Oreo Cake on a plate

This Oreo Cake has been a popular recipe here on Liv for Cake over the years. If you’re a cookies and cream fan or have one in your life, you will LOVE this cake!

Looking for more Cookie/Oreo desserts?

  • Oreo Macarons
  • Oreo Cheesecake Cookie Cups
  • Oreo Bundt Cake
  • Chocolate Chip Cookie Cake
  • Cookie Butter Cake
  • Milk & Cookies Cake

Tips for making this Oreo Cookies and Cream Cake

  • The recipe as-is will also work in two 8″ pans. For three 8″ pans, 1.5x the recipe.
  • You can do this as a 3 layer cake instead, but you will have some buttercream left over.
  • To make cupcakes, all you need to do is reduce the baking time — start checking at 15mins or so.
  • To enhance the chocolate flavour of the cake, use strong hot coffee instead of hot water.
  • If you don’t have black cocoa powder, you can substitute more Dutch-process or regular cocoa powder. It will affect the color and flavour slightly.
  • I added a couple drops of black color gel to the ganache to darken it. This is optional.
  • The cake layers are easiest to frost when they are chilled, as they are a bit firmer and help the buttercream set quicker.
  • Be sure to check my Swiss Meringue Buttercream post for tips and troubleshooting.
  • Learn how to keep your cakes moist using Simple Syrup.
  • To help ensure your cake layers bake up nice and flat, check out my Flat Top Cakes post!

Cake on a cake stand.
Print Pin Rate
4.75 from 36 votes

Oreo Cake

Oreo Cake! Six decadent layers of Oreo cake, Oreo buttercream, and a dark chocolate ganache. Perfect for the cookies and cream lover in your life!
Course Dessert
Cuisine Cake
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 12
Calories 784kcal
Author Olivia

Ingredients

Cake:

  • 1 cup all-purpose flour
  • 1/2 cup Oreo cookie crumbs sift first then measure to remove larger chunks
  • 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 water or hot coffee
  • 2 large eggs
  • 2 tsp vanilla

Oreo Buttercream:

  • 6 large egg whites
  • 2 cup granulated sugar
  • 2 cups unsalted butter room temperature, cubed
  • 1 tsp clear vanilla extract optional
  • 1 cup Oreo cookie crumbs sifted

Dark Chocolate Ganache:

  • 3 oz good quality dark chocolate chopped
  • 3 oz heavy cream
  • 1-2 drops black color gel optional

Assembly:

  • 10 Oreos chopped
  • mini Oreos optional
US Customary - Metric

Instructions

Oreo 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 stir with a whisk until the mixture is no longer grainy to the touch (approx. 3mins).
  • Place bowl on your stand mixer and whip 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 whip until smooth.** Remove about 1 cup of buttercream and set aside.
  • Add Oreo cookie crumbs to the remainder of the buttercream and whip until smooth.

Dark Chocolate Ganache:

  • Add cream to a medium microwave safe bowl. Add 1-2 drops of black color gel and stir to combine (optional). Add chopped chocolate and microwave in 10second intervals, stirring in between, until completely smooth and shiny. Set aside to cool completely and thicken before using as a drip.

Assembly:

  • Place one layer of cake on a cake stand or serving dish. Top with about 2/3 cup Oreo buttercream and sprinkle with chopped Oreos. Repeat with remaining layers. Do a think crumb coat all over the cake and chill for 20mins.
  • Frost and smooth the outside of the cake with the remaining Oreo buttercream. Chill for 30mins until firm.
  • Using a small spoon, place dollops of ganache around the top edges of the cooled cake, allowing some to drip down. Fill in the top of the cake with more ganache and spread evenly with an offset spatula. Allow to set for a few minutes.
  • Fit a piping bag with a 1M piping tip. Fill with the white buttercream that was set aside. Pipe rosette dollops on top of the cake. Place a mini Oreo in the center of each dollop if desired.

Recipes You May Like

  • Cookie cup with a bite taken out.
    Oreo Cheesecake Cookie Cups
  • A close up of oreo macarons
    Oreo Macarons (French Macarons)
  • A decorated cake on a cake stand
    Chocolate Chip Cookie Cake
  • Cake on a green cake stand with a glass of milk beside it.
    Milk & Cookies Cake

Notes

* Ensure there is no trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won't stiffen.
** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth.
Calories: 784kcalCarbohydrates: 89gProtein: 8gFat: 47gSaturated Fat: 29gCholesterol: 128mgSodium: 502mgPotassium: 282mgFiber: 3gSugar: 68gVitamin A: 1125IUCalcium: 71mgIron: 3.2mg
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

Oreo cake photo collage

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June 6, 2019

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    Recipe Rating




  1. Zohar says

    February 21, 2021 at 4:18 AM

    Hi! I would like to make this cake into a tow layer cake in my 3 8” pan, do I need to change anything ? Also, do you think normal white buttercream would be good here?

    Reply
    • Olivia says

      February 22, 2021 at 10:08 AM

      Hi Zohar! The recipe as is will make two 8″ cake layers. Normal white buttercream would be delicious too but then it wouldn’t have the Oreo flavor as much. You could also just use this recipe: https://livforcake.com/chocolate-cake-recipe/

      Reply
  2. Shantal says

    February 4, 2021 at 1:35 PM

    5 stars
    Made this cake twice and it’s always a winner! My boys love it! 😁

    Reply
    • Olivia says

      February 4, 2021 at 4:21 PM

      So happy to hear that Shantal!

      Reply
  3. Charlee says

    January 20, 2021 at 2:31 AM

    5 stars
    Just made this recipe today for my boyfriend’s birthday! I made cupcakes instead of a layer cake but it still tasted so good! I used 3oz cupcake paper cups and it yielded 30 cupcakes. Thank you for the pointers (and recipe.. again), Liv 🙂 The buttercream really tasted like cookies and cream! I was a bit concerned how the egg whites and sugar looked together as I was whisking them but ended up smooth after I mixed it with butter (adjusted the buttercream recipe into half). Love this recipe! The Oreo cookie itself tasted sweeter than the cupcakes so it’s a good balance! 🙂

    Reply
    • Olivia says

      January 20, 2021 at 2:44 PM

      Hi Charlee! So happy you love this one and thanks for all your tips! 🙂

      Reply
  4. Jasmine says

    January 4, 2021 at 11:55 PM

    Hi Liv, I am making this cake for a birthday outside. Will this cake be okay to sit out for a few hours or must it be refrigerated? 🙂 Love all your cake recipes btw!

    Reply
    • Olivia says

      January 5, 2021 at 9:36 AM

      Hi Jasmine! The cake will be totally fine at room temperature for a few hours (even a day or two really). If it’s hot outside though that could be a challenge. The frosting is soft at room temperature and will get even softer at warm temps outside (how warm is it supposed to be outside?). I would recommend chilling (or freezing) the cake and then it will thaw as it sits outside. If the temperatures are hot though (over 20C) I don’t recommend it.

      Reply
    • Sinem says

      January 7, 2021 at 7:49 PM

      5 stars
      I made this cake for my husband’s birthday! It was delicious and everyone loved it.

      Reply
      • Olivia says

        January 8, 2021 at 1:52 PM

        Hi Sinem! So happy everyone loved it 🙂

        Reply
  5. sinem says

    December 30, 2020 at 4:34 PM

    Hi Olivia! I hope you are well. Can I make oreo cream cheese frosting for this cake? Do you think it would work?

    Reply
    • Olivia says

      December 31, 2020 at 9:10 AM

      Hi Sinem! Yes, I think that would be delicious 🙂

      Reply
  6. Sydney says

    December 23, 2020 at 7:49 PM

    I am making this cake for my 12th birthday in January and I only started baking last April? I am worried that when I do the drip of the ganache it will drip to far and look messy. Is this rational and if so how can i prevent that or am I just being irrational. Happy Holidays!

    Reply
    • Olivia says

      December 24, 2020 at 9:36 AM

      Hi Sydney! The drip is a tricky thing to get perfect. Figuring out the consistency it needs to be will require some trial and error. I recommend testing the drip on an upside down water glass to see if it is too thick or thin first before trying it on the cake. Happy holidays to you as well! Let me know how it turns out 🙂

      Reply
  7. Hafsa says

    December 17, 2020 at 9:29 AM

    5 stars
    Can i just mix with a whisk because i don’t have a hand mixer or a stand mixer and i can’t buy one on time?

    Reply
    • Olivia says

      December 17, 2020 at 9:32 AM

      Hi Hafsa! For the cake a whisk will be fine but you need a mixer for the frosting.

      Reply
  8. Wilma says

    December 8, 2020 at 2:04 AM

    5 stars
    Hi Olivia, for the oreo smbc do you blitz whole Oreos or just the biscuit part?
    Many thanks xx

    Reply
    • Olivia says

      December 8, 2020 at 2:37 PM

      Hi Wilma! I use pre-packaged crumbs so I would just use the biscuit part if possible. Though if you want to try to blitz whole Oreos and see if you can get them fine enough that would work too. I’m just not sure if they would clump more with the filling.

      Reply
    • Hafsa says

      December 17, 2020 at 1:51 PM

      5 stars
      Just the cookie not the filling.😁🎂

      Reply
  9. Navodi says

    November 23, 2020 at 7:22 PM

    Hi can I use milk instead of buttermilk?

    Reply
    • Olivia says

      November 24, 2020 at 11:03 AM

      Hi Navodi! No, you need buttermilk for this specific recipe. You can make your own at home by adding 1 Tbsp of lemon juice or vinegar to 1 cup of milk and letting it sit for 10mins.

      Reply
  10. Melissa Machiskinic says

    November 16, 2020 at 1:35 PM

    Can I not use dark cocoa and can I double recipe

    Reply
    • Olivia says

      November 16, 2020 at 3:10 PM

      Hi Melissa! You can double the recipe no problem. By dark cocoa do you mean black cocoa powder? Ideally use a mix of regular and black as per the recipe.

      Reply
      • Melissa Machiskinic says

        November 19, 2020 at 1:04 PM

        Hi I can’t find black cocoa anywhere is there anything else I can use

        Reply
        • Olivia says

          November 19, 2020 at 5:31 PM

          Hi Melissa! I talk about that in the Tips section of the post just before the recipe:
          – If you don’t have black cocoa powder, you can substitute more Dutch-process or regular cocoa powder. It will affect the color and flavour slightly.

          Reply
  11. Domenico says

    November 15, 2020 at 1:21 PM

    Salve volevo sapere una tazza a quanto equivale in grammi xchè in pasticceria non usiamo le tazze come unità di misura

    Reply
    • Olivia says

      November 16, 2020 at 9:36 AM

      Hi Domenico! There is a metric converter below the list of ingredients.

      Reply
  12. Renuka says

    November 12, 2020 at 4:51 PM

    Hi I dont have a stand mixer, can i use a hand mixer instead of a paddle attachment to mix in the butter in the buttercream recipe.

    Reply
    • Olivia says

      November 13, 2020 at 9:34 AM

      Hi Renuka! It’s doable with a b=hand mixer but will take a long time. See this post for more info: https://livforcake.com/swiss-meringue-buttercream-recipe/

      Reply
  13. Lauren says

    November 11, 2020 at 8:54 AM

    Could I use a small amount of activated charcoal instead of the black cocoa powder and then supplement with the regular cocoa powder?

    Reply
    • Olivia says

      November 11, 2020 at 4:37 PM

      Hi Lauren! Yes, if you’re looking for that black color that should be fine. The black cocoa powder also helps give it an Oreo-like flavour, so that will be slightly different, but still delicious 🙂

      Reply
      • Lauren says

        November 14, 2020 at 5:23 PM

        5 stars
        Thank you! I made cupcakes yesterday, and they were delicious!

        Reply
        • Olivia says

          November 16, 2020 at 9:28 AM

          Hi Lauren! So glad you loved them! 🙂

          Reply
  14. Venka says

    November 10, 2020 at 8:52 AM

    Hi,
    I am interested in making this cake but having difficulty finding black cocoa powder. Can you suggest some substitutes, please?
    Thank you.

    Reply
    • Olivia says

      November 10, 2020 at 9:06 AM

      Hi Venka! I talk about this in my blog post. You can use regular cocoa powder.

      Reply
      • Venka says

        November 10, 2020 at 4:07 PM

        Thank you.

        Reply
  15. Jessica McManus says

    November 4, 2020 at 1:44 AM

    2 stars
    My cakes took a very long time to bake (more like 50 minutes) and did not rise at all. I have made many other recipes from you that came out wonderfully, but this one did not work.

    Reply
    • Olivia says

      November 4, 2020 at 9:33 AM

      Hi Jessica! Sorry to hear you had trouble with this one. The cakes should actually rise a lot — double in size, so something must have been off. Are your baking powder and soda still fresh? Did you make any adjustments to the recipe or the pan size? And are you at high elevation by chance?

      Reply
      • Jessica McManus says

        November 5, 2020 at 12:27 AM

        Hi Olivia,

        I know it is such a bummer because they tasted AMAZING. I will try swapping out my baking powder/soda. No high elevation.

        Reply
        • Olivia says

          November 5, 2020 at 1:49 PM

          Let me know! You can test to see if your baking powder/soda are still fresh using these tips: https://www.thekitchn.com/how-to-test-if-baking-soda-or-baking-powder-is-expired-tips-from-the-kitchn-111759

          Reply
          • Jessica McManus says

            November 11, 2020 at 5:04 AM

            5 stars
            OK, wanted to update. I tested both my powders and they had a reaction but to be on the safe side I bought new ones. The cake definitely had a better rise when I tried it again. I also just opted for 2 pans instead of 3. Oh my goodness this thing is decadent. Thank you for the lovely recipe. Question: If I wanted to make the meringue a bit less sweet, what would happen if I used all the same amounts but reduced the sugar to 1.5 cups?

          • Olivia says

            November 11, 2020 at 4:33 PM

            Yay! I’m so happy you love it 🙂 Thanks for the update! Reducing the sugar to 1.5 cups should be fine, but I wouldn’t reduce it any more than that. You could also add a pinch of salt at the end to help cut the sweetness.

  16. Caryn says

    October 30, 2020 at 7:33 PM

    5 stars
    After about 25 years of making the same white chocolate and raspberry cake for my daughter’s birthday, I decided to try this Oreo cake for a change. Everyone loved it, and assumed that I bought it at a fancy bakery. Even my niece who doesn’t like chocolate cake (crazy girl, huh?) ate an entire piece!

    Reply
    • Olivia says

      November 2, 2020 at 3:23 PM

      Hi Caryn! Yay! I’m so happy she loved it. And I’m glad you both tried something different! 😀

      Reply
  17. Angelique says

    October 22, 2020 at 2:56 PM

    I tried this recipes and it doesn’t rise at all. I am struggling with baking here in Canada, I use to think I was such a good baker back home bit here recipes I have used for years doesn’t work. What could be the problem? I am in Alberta lower Edmonton area.

    Reply
    • Olivia says

      October 23, 2020 at 3:36 PM

      Hi Angelique! This particular cake should actually rise a lot — at least double in size. Is your baking powder/soda fresh?

      Reply
  18. Lorena says

    October 14, 2020 at 10:57 AM

    5 stars
    Love love this recipe, But for some reason my cake sinks down what could i be doing wrong. I notice it more when I double the recipe

    Reply
    • Olivia says

      October 16, 2020 at 10:39 AM

      Hi Lorena! Does it sink in the oven or after you take it out? Are you at high elevation by chance?

      Reply
      • Lorena says

        October 17, 2020 at 5:36 PM

        It sinks in the oven. No, I’m not in high elevation.

        Reply
  19. Katie says

    October 9, 2020 at 5:53 PM

    5 stars
    My family and I loved this cake! So delicious!

    Reply
    • Olivia says

      October 13, 2020 at 9:26 AM

      Hi Katie! So happy you all love it 🙂

      Reply
  20. Moply says

    October 7, 2020 at 2:29 PM

    Hi liv,

    Will it be okay if i use ermine buttercream instead of swiss meringue buttercream on this recipe?

    Reply
    • Olivia says

      October 8, 2020 at 9:43 AM

      Hi Moply! Yes, that should work fine!

      Reply
  21. Susan says

    October 1, 2020 at 10:40 PM

    Hi Liv

    I have tried many of your recipes with great success. I bake at least once a week, so my ingredients are all fresh, I purchased the black cocoa powder today too. I baked this cake today, I checked the cake at 30 mins and I could tell it wasn’t cooked yet, after an additional 20mins it had cooked further but a toothpick inserted was still coming out wet, it had also come away from the sides. I doubled the recipe to bake 3 8” layers. I double checked your instructions right now and read, for 3 8” layers, 1.5x the recipe. Is that why my cakes were not baking? I ended up taking them out of the oven because they started to smell like they were getting to a slight over browning stage. I’ll take a look at them in the morning. I need the cake for tomorrow evening, I have time to bake in the morning but I’m not sure whether it wasn’t baking because there was too much batter in the pans. Oh and also I did bake all 3 pans on the middle rack, rotating at 35mins.

    Reply
    • Olivia says

      October 2, 2020 at 1:58 PM

      Hi Susan! It sounds like they just needed more time in the oven. There would have been more batter in the pans and they would have needed longer to bake.

      Reply
      • Susan says

        October 10, 2020 at 10:16 PM

        Hi Olivia,

        I wanted to thank you for your prompt response.

        I did end up baking it again in the morning, this time 3 8” pans but 1.5x the recipe. The cakes came out amazing and the entire cake was delicious.

        I do think I could have used the cakes from the night before, although when I cut through the middle it was perfectly baked but the top of it had slightly sunken from the middle.

        Reply
        • Olivia says

          October 13, 2020 at 9:39 AM

          Hi Susan! So glad they turned out the second time! And nothing wrong with having a bit of extra cake around 🙂

          Reply
  22. Jodi Louer says

    September 25, 2020 at 6:35 PM

    Hi! I’ve made this cake a handful of times, but the center sinks every single time. Any suggestions? Ingredients are room temperature, baking powder and soda are new/good. I am making my own Oreo crumbs and removing the center. I just can’t figure this one out and it is the only cake it happens to. I’ve made other recipes of yours without problems.

    Reply
    • Olivia says

      September 28, 2020 at 9:22 AM

      Hi Jodi! Are you at high elevation by chance? Is the cake sinking in the oven or after you take it out?

      Reply
      • Jashini Sanmugam says

        October 19, 2020 at 5:34 PM

        Hi Olivia, I have notice this is the third or fourth comment with this question so I would like to know what you would change if you are at high altitude because I am. I will be making this for my sons birthday on Saturday.

        Reply
        • Olivia says

          October 20, 2020 at 8:56 AM

          Hi Jashini! You will need to make some adjustments but it might take some experimentation on your part depending on how high up you are. I’ve never baked in high altitude, but here are some tips: https://www.kingarthurflour.com/learn/high-altitude-baking.html

          Reply
  23. Victoria says

    September 9, 2020 at 9:01 AM

    Can I double this recipe to fit into larger pans? Or is it recommended to make two separate batches?

    Reply
    • Olivia says

      September 9, 2020 at 12:52 PM

      Hi Victoria! Yes, you can double it no problem. Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html

      Reply
  24. Liena says

    September 2, 2020 at 2:27 PM

    Hi, love your recipe! I made the oreo filling today which was loved by family members. My only question is, is there any way to make it less sweet? I thought about leaving out the vanilla extract but I dont know if that is the smartest way. Thank you!

    Reply
    • Olivia says

      September 2, 2020 at 4:52 PM

      Hi Liena! So glad you love it. You could add a pinch of salt to the frosting to cut some of the sweetness, or you could try an Ermine or German buttercream instead. They are much less sweet!
      https://livforcake.com/ermine-frosting/
      https://livforcake.com/german-buttercream/

      Reply
  25. Annie says

    August 23, 2020 at 12:01 PM

    Hello, do you think that the whole cake is big enough for 30 people?

    Reply
    • Olivia says

      August 24, 2020 at 10:55 AM

      Hi Annie! No, I don’t think it would be enough. It feeds 12 generously but you could maybe get 18 slices out of it. They would be difficult to cut that thin though!

      Reply
  26. Victoria says

    August 17, 2020 at 7:05 PM

    Would this recipe bake well in cupcake form? If so, about how many cupcakes do you think this recipe would yield?

    Reply
    • Olivia says

      August 18, 2020 at 10:27 AM

      Hi Victoria! I haven’t made this as cupcakes myself but I know people have with success. It should make 18-24 depending on size. The batter rises a lot and is very thin, so don’t fill the cupcake liners more than half full or so.

      Reply
  27. Kailyn says

    July 31, 2020 at 7:55 PM

    is the measurements the same for the 6 layer cake or does it change?

    Reply
    • Olivia says

      August 5, 2020 at 10:27 AM

      Hi Kailyn! I’m not sure what you mean. The recipe makes a three-layer 6″ cake and then I cut each of those layers in half to get 6 thinner layers.

      Reply
  28. Linda says

    July 30, 2020 at 8:37 PM

    Can you use dutch processed cocoa powder and black cocoa powder with baking soda,
    I just recently made your cake and it did not rise. I made this cake a month ago it was fine, I can’t remember if I used just baking powder. My first cake came out great, but this one was a flop.

    I also made this a 9″ 3 layer. trying to remember what I did, It was awesome. Can you post the 9″ recipe

    Reply
    • Olivia says

      August 5, 2020 at 9:56 AM

      Hi Linda! Is it possible your baking soda or baking powder expired? That would cause the cake not to rise. Especially if you made it the first time with success. I don’t have a 9″ version but you can double the recipe to get a three-layer 9″ cake. Change the Servings to 24 to do that.

      Reply
      • Danielle says

        September 17, 2020 at 10:24 AM

        Hello, If I doubled the cake recipe to make 3 9 inch cakes, what would the baking time be?

        Also I love all your recipes by the way!

        Reply
        • Olivia says

          September 17, 2020 at 4:07 PM

          Hi Danielle! Baking time is tricky as all ovens vary. It should be in the same ball park +/- though.

          Reply
          • Danielle says

            September 18, 2020 at 6:19 AM

            5 stars
            Ok, Thank you so much!

  29. Alessandra says

    July 28, 2020 at 5:47 PM

    Hi Liv! I love your recipes. This is the third one I am trying now.

    I am going to make this in 2 8inch pans, and then cut the cake layers in half. I want to bake these the day before I am assembling and serving. Do you recommend cutting them in half once they’ve cooled and then setting them aside, or just leaving them whole and cutting them the next day before assembly?

    Reply
    • Olivia says

      July 29, 2020 at 11:06 AM

      Hi Alessandra! Either will totally work. The cakes tend to be a bit fragile so it might be easier to cut them when they’re cold (refrigerated).

      Reply
  30. Melissa says

    July 23, 2020 at 11:04 AM

    Thank you! I will increase the servings to eighteen.

    Reply
  31. Melissa says

    July 22, 2020 at 7:14 AM

    I plan to make this for my daughter’s 16th bday in a couple of days. I will have to use two 9-in cake pans. Should I just up the recipe to 16?

    Reply
    • Olivia says

      July 22, 2020 at 3:46 PM

      Hi Melissa! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html Based on that I would 1.5x the recipe (Change the Servings to 18). 16 would work too and maybe be a bit more accurate in terms of volume, but it gives some funny numbers (2.67 eggs). I would do 18 but don’t fill the pans more than half full as the batter rises a lot.

      Reply
  32. Pauline says

    July 18, 2020 at 7:16 PM

    hey liv……loooooooooooove the recipe…..i can make cookie crumbs ahead of time(big batch) and just store them ..right?

    Reply
    • Olivia says

      July 20, 2020 at 9:27 AM

      Hi Pauline! Yes, that should be fine!

      Reply
  33. Jess says

    July 17, 2020 at 5:31 AM

    This cake looks awesome!

    Quick question on the buttercream- when you first combine the sugar and egg whites do you whip them up or just a light mix to combine?

    Reply
    • Olivia says

      July 17, 2020 at 9:36 AM

      Hi Jess! I just whisk/stir them by hand to ensure the sugar dissolves evenly 🙂

      Reply
      • Jess says

        July 20, 2020 at 5:19 AM

        Thanks! This cake was a real winner😊😊 I decided to combine 2 ideas I saw and put oreo popcorn on the top of the cake for an added pop😉

        Would love to send you a pic but it doesn’t seem to let me post in the comment

        Reply
        • Olivia says

          July 20, 2020 at 9:40 AM

          Ohhh love that! I would love to see it 😀 You can email me at [email protected].

          Reply
  34. Mia says

    July 15, 2020 at 4:01 PM

    Is it okay to use cake flour or should I just stick to the normal all purpose flour?

    Reply
    • Olivia says

      July 16, 2020 at 9:37 AM

      Hi Mia! I would stick with AP flour for this recipe as the cake can be a bit lighter.

      Reply
  35. Mathu says

    July 10, 2020 at 11:15 PM

    Do you tend to make your cake a day before and then do the frosting on the next day ? Im just wondering if i can make the cake the night before and if so how can i store It without making it dry ?
    Also id like to frost the night before the actual celebration, would this be a problem ?
    So meaning birthday is on Monday so i bake the cake on saturday night and then decorate it on sunday night ?
    Thank
    You xx

    Reply
    • Olivia says

      July 11, 2020 at 3:46 PM

      Hi Mathu! I always spread out my baking. Here are some tips for baking in advance:

      If it’s just a day in advance you can leave both at room temp (wrapped/covered in plastic wrap). The buttercream will need to be rewhipped before use to fluff it up again. Otherwise, if making further in advance:
      For the Cake: Cool the layers, double wrap in plastic wrap, freeze for up to 3 mos. Take out 2-3 hours before assembly.
      For the Buttercream: Place in an airtight container and refrigerate for 1 week for freeze for 3 mos. Bring to room temp and rewhip before using.

      I would keep the frosted cake in the fridge overnight (Sunday) and take it out 2-3 hours before serving on Monday.

      Reply
      • Mathu says

        July 12, 2020 at 9:44 AM

        Thank you so much !! That’s so helpful… also why does the cake taste a bit sour ? I can’t taste the sweetness of the cake

        Reply
        • Olivia says

          July 13, 2020 at 10:10 AM

          Hi Mathu! The cake is not overly sweet which goes well with the very sweet frosting. The buttermilk will add some sourness, but it should still taste sweet. Did you use coffee in the cake batter or hot water? Did you make any substitutions?

          Reply
          • Mathu says

            August 1, 2020 at 2:47 PM

            Hey,

            I used coffee instead of hot water but no substitution

          • Olivia says

            August 5, 2020 at 10:31 AM

            I think it might just be from the buttermilk then. When paired with the frosting it will be delicious I promise!

  36. Mathu says

    July 8, 2020 at 7:42 AM

    How do you make the hot coffee as stated above.. is there a certain amount of coffee to put in 3/4 cups ?

    Reply
    • Olivia says

      July 8, 2020 at 9:24 AM

      Hi Mathu! Just however you’d make a normal cup of coffee. Depends on how strong you like your coffee 🙂 Or, you can just use hot water instead.

      Reply
  37. Sradha says

    July 6, 2020 at 2:18 AM

    How can I cut this recipe down so that instead of six layers I get three layers in a 6 or 7 inch pan….

    Reply
    • Olivia says

      July 6, 2020 at 9:41 AM

      Hi Sradha! The recipe makes three layers that I then cut in half to make six.

      Reply
  38. Mathu says

    July 4, 2020 at 1:42 PM

    What cake trays do you use ?

    Reply
    • Olivia says

      July 6, 2020 at 9:22 AM

      Hi Mathu! I use Fat Daddios cake pans. These ones are 6×2″.

      Reply
  39. Victoria says

    June 28, 2020 at 4:04 PM

    Would I be able to add in & mix the black dye after I have combined the cream and chocolate for the ganache? Thanks!

    Reply
    • Olivia says

      June 29, 2020 at 9:30 AM

      Hi Victoria! Yes, that should work fine.

      Reply
  40. Michelle says

    June 23, 2020 at 8:04 AM

    5 stars
    So easy to make and so delicious to eat! Def add the black dye drops to the ganache, def let the ganache to cool completely (if you don’t want choc to run off cake immediately) and I was unable to find the black cocoa but the Dutch choc worked just fine. Thank you for the recipe! I will make this again for sure.

    Reply
    • Olivia says

      June 23, 2020 at 2:57 PM

      Hi Michelle! I’m so happy you loved it. Thank you so much for your tips!

      Reply
  41. Dora says

    June 15, 2020 at 12:32 PM

    5 stars
    This recipe is now a favorite in my home!!! I am now trying to do a graduation cake but with vanilla frosting, do I just swap out the cookie crumbs in the frosting for more icing sugar?

    Reply
    • Olivia says

      June 15, 2020 at 3:29 PM

      Hi Dora! For a plain vanilla frosting, you can just leave the cookie crumbs out 🙂

      Reply
  42. Kacey says

    June 14, 2020 at 12:04 PM

    I love this cake! It’s tastes exactly like an Oreo. I do have a question though, My daughters birthday is coming up, and I want to make it a 3 layer 9 inch cake. I tried reading the conversion stuff on a couple of websites, but couldn’t wrap my head around it. Would simply doubling the batter or making in two separate batches work?

    Reply
    • Olivia says

      June 15, 2020 at 9:57 AM

      Hi Kacey! I would double it for three 9″ cakes. It should work fine!

      Reply
    • Litza says

      October 14, 2020 at 6:59 AM

      Hi! I’m looking to make a cookies and cream Oreo cake. I’ve made your vanilla cake in the past and came out great! Do you know if I can omit the cocoa powders in this recipe or add Oreo crumbs in your vanilla recipe to achieve a cookies and cream cake? I’ve seen other recipes and they have sour cream in them and I don’t want to use that but love using buttermilk as it can be made easily at home. Thank you.

      Reply
      • Olivia says

        October 14, 2020 at 9:24 AM

        Hi Litza! I would add chopped Oreos to the vanilla cake recipe rather than tweaking this one.

        Reply
  43. Holly Lou says

    June 10, 2020 at 2:35 AM

    Hello,

    I am currently in the process of making this cake in 2 7′ cake tins. I only have normal sized eggs lift, will it be ok to use normal sized egg whites for the buttercream?

    Reply
    • Olivia says

      June 10, 2020 at 12:53 PM

      Hi Holly! Large eggs would be ideal, but it won’t be a disaster with normal sized. You can add an extra white to make up for the difference.

      Reply
  44. Phoebe says

    June 7, 2020 at 1:37 PM

    5 stars
    I’ve done this lots of times!! Absolutely a family favorite. i just have a question though, can I replace the 1/2 cup of oreo crumbs to all-purpose flour instead? How will it affect the texture and taste of the cake? Thank you!

    Reply
    • Olivia says

      June 8, 2020 at 10:57 AM

      Hi Phoebe! Yes for sure, that’s how I make my chocolate cake 🙂 It won’t have an Oreo flavour but will be a delicious Chocolate cake.

      Reply
  45. Wednesday says

    May 19, 2020 at 10:53 AM

    5 stars
    I am not a huge fan of Oreos nor am I a fan of chocolate cake. THIS cake, however, is the best thing I’ve ever had. I have made it twice now and I’ve eaten way too much of it both times.

    The only thing that I did a little differently for the frosting the second time, was cook the egg whites and sugar for longer. The first time I made it it was grainy (it was still delicious) but it took closer to 10 minutes to get the sugar to dissolve at my second attempt.

    Make this thing. Today.

    I prefer it not totally room temperature but with a little chill. I live in AZ though so our room temp is probably warmer than it should be this time of year😋

    Thanks for sharing this recipe!!!

    Are there any other variations you recommend that are not a 6 layer cake? Maybe 2 8” or 9” rounds?

    Thanks!

    Wednesday

    Reply
    • Olivia says

      May 20, 2020 at 9:43 AM

      Hi Wednesday! Thank you for the amazing feedback. I am so happy you loved it! The recipe as-is will work as a two layer 8″ cake (or 4 layers if you cut each of those in half – if that makes sense).

      Reply
      • Wednesday says

        May 21, 2020 at 12:55 PM

        Brilliant, that makes perfect sense thank you!!! I need to work on my frosting skills since my cakes have been a little tilty🤦🏻‍♀️ 😂
        I also want to bring it to friends’ houses and that is a tall cake to travel with!

        Thanks so much!!!

        Reply
        • Olivia says

          May 21, 2020 at 3:32 PM

          Anytime! Do you trim the tops of your cakes so that they are level before stacking? That will help. Or you can use cake strips (which is what I do) to make sure they bake flat in the first place. Here’s some more info on that: https://livforcake.com/flat-top-cakes/

          Reply
  46. Melissa says

    May 8, 2020 at 8:51 PM

    How far in advance can you make the buttercream and store in the fridge until ready to use?

    Reply
    • Olivia says

      May 11, 2020 at 10:14 AM

      Hi Melissa! You can make it a week in advance and refrigerate or freeze it for up to 3 months. Be sure to bring it completely to room temp and rewhip before use.

      Reply
    • Claire says

      May 18, 2020 at 2:34 AM

      Hi,

      I am just wondering how deep should the 6″ tins be? 2″ or 3″m

      Reply
      • Olivia says

        May 19, 2020 at 10:10 AM

        Hi Claire! Either will work, mine are all 2″.

        Reply
  47. Jason says

    May 2, 2020 at 3:53 PM

    5 stars
    I made a cupcake version with a few modifications, but the core of this recipe is wonderfully moist chocolate cake. A huge hit in my household. Thank you.

    Reply
    • Olivia says

      May 4, 2020 at 9:55 AM

      Hi Jason! So glad to hear that, thanks for the awesome feedback! 🙂

      Reply
  48. Amanda says

    May 2, 2020 at 10:13 AM

    Hi! Are the metric measurements accurate for this recipe? I don’t have measuring cups unfortunately.

    Reply
    • Olivia says

      May 4, 2020 at 9:50 AM

      Hi Amanda! The metric conversions are calculated automatically. I cannot guarantee their accuracy as I have not tested it myself. They *should* be correct though 🙂

      Reply
  49. Sharia gordon says

    April 21, 2020 at 5:59 AM

    I would like to use just reg coco powder due to I can’t find the other.. how much of the regular coco powder would I use? Would it be a total of 12 Tbsp?

    Reply
    • Olivia says

      April 21, 2020 at 10:34 AM

      Hi Sharia! Yes, 12 Tbsp total or 3/4 cup of cocoa powder. Just note that the cake won’t have the same Oreo flavour, but it will still be delicious 🙂

      Reply
      • Addy says

        April 27, 2020 at 8:34 PM

        Is it normal that the middle of the cake cooks first??

        Reply
        • Olivia says

          April 28, 2020 at 9:42 AM

          Hi Addy! It’s usually the sides that set first. The cake might look a little funny in the middle as it’s cooking due to this. It should be fine though!

          Reply
  50. Stef says

    April 17, 2020 at 9:40 PM

    5 stars
    Thank you for sharing this recipe!
    I made this for my Oreo loving husband and we both rate it a 10/10!!

    Reply
    • Olivia says

      April 19, 2020 at 5:03 PM

      Hi Stef! So happy you both loved it 🙂

      Reply
    • Danielle says

      April 21, 2020 at 5:58 AM

      This cake looks and sounds amazing! I’d love to make it for my partner’s birthday. Do you think it would work well with a Caramel drip instead of a dark chocolate ganache? My partner’s loves Oreos but he also loved caramel.

      Reply
      • Olivia says

        April 21, 2020 at 10:32 AM

        Hi Danielle! I don’t see why not – caramel goes with almost everything! I don’t think it would look as pretty (color wise) against the Oreo buttercream though, just keep that in mind. You could also/instead drizzle caramel between the layers on top of the frosting?

        Reply
  51. Kristen says

    April 13, 2020 at 6:58 AM

    5 stars
    I made this cake this weekend for my husband’s 30th. It came out delicious and was easy to make. We could not find and black cocoa powder at the store so we used all regular Hershey’s cocoa powder and the cake still came out perfect. I will definitely make this again. I’m not a huge fan of frosting so next time I will cut the buttercream recipe in half and maybe do a semi-naked cake. Great recipe! Thanks for sharing!

    Reply
    • Olivia says

      April 13, 2020 at 9:58 AM

      Hi Kristen! So happy you guys liked this one 🙂

      Reply
  52. Aimen says

    March 7, 2020 at 4:52 PM

    Hi. Is this cake good for stacking?

    Reply
    • Olivia says

      March 9, 2020 at 2:42 AM

      Hi Aimen! The cake is more on the delicate side, but I have no problem stacking 3 full or 6 half layers. If you’re talking tiers, then it will work fine too as long as they are properly supported.

      Reply
  53. Jocelyn says

    February 3, 2020 at 6:10 AM

    5 stars
    This cake is phenomenal! I’m excited to try out more of your recipes after having such success with this one. I was a bit nervous with how thin the batter was and how simple it was to mix, but it baked up beautifully. I don’t usually love chocolate cake, but I may or may not currently be eating a slice of this for breakfast before my DD wakes up. I can neither confirm nor deny! 😉

    Reply
    • Olivia says

      February 3, 2020 at 9:27 AM

      Hi Jocelyn! The batter is crazy thin, right?? I know. So happy you loved this one and I fully support eating cake for breakfast any day of the week 🙂 Can’t wait to see what you try next!

      Reply
  54. Melanie says

    January 29, 2020 at 9:06 AM

    Hello,
    I have tried many of your cookie cup recipes and LOVE. So with my sons birthday coming up I thought I would try one of your beautiful cakes! I was wondering about making the recipe smaller (potentially). We are having the grandparents over for his actual birthday and I was going to make this cake, it’s for 4 adults and two younger kids, and then I have to make a rather large cake for his friends party two days later. We are going to be on cake overload so I’m not sure I want a whole lot of leftovers with this cake. Do you have any tips for making recipe smaller?

    Reply
    • Olivia says

      January 29, 2020 at 10:39 AM

      Hi Melanie! If you want a smaller cake, I would recommend cutting the recipe in half (set the Servings to 6 instead of 12 and that will update the amounts) and baking it in either two 6″ pans (the cake layers will be thinner and the baking time shorter, but it would still be ok) or one 8″ pan for a single layer cake (baking time would be similar to the original recipe – about 30mins).

      The cake does freeze really well though, so if you did decide to go with the full recipe you can freeze the extra slices (and maybe send some home with the grandparents??). I wrap mine in plastic wrap and then stick them in the freezer. It’s always nice to have a stash of cake for “emergencies” 😉 Let me know what you try!

      Reply
  55. Syv says

    December 1, 2019 at 11:46 AM

    Hi! I was wondering how tall your 6 layered cake was. I want to put it in a cake box! Amazing cake!

    Reply
    • Olivia says

      December 2, 2019 at 9:37 AM

      Hi Syv! I didn’t measure it but I would say at least 8-10″ or so, especially with the rosettes and cookies on top.

      Reply
  56. Laurie Patton says

    November 26, 2019 at 10:00 AM

    I have been looking for a cake for a young man, this jumped out at me. Everything looks great, how do you think this would taste with yellow cake?
    Thanks for your advice.

    Reply
    • Olivia says

      November 26, 2019 at 10:14 AM

      Hi Laurie! I think it would be delicious. You could even try chopping up some Oreos and putting them right into the cake batter. That wouldn’t work so well for the chocolate cake as the batter is very thin, but should work fine with a vanilla cake.

      Reply
  57. Lauren Barnes says

    November 9, 2019 at 1:19 PM

    5 stars
    Yum! All of the people that ate this that had tasted my baking before said this is the best cake I have ever made! You have introduced me to meringue buttercream and I am now totally a convert! Already one of our guests (visiting an anniversary party which I made the cake for) has asked for the recipe. Thanks so much for sharing this with us…

    Reply
    • Olivia says

      November 12, 2019 at 9:22 AM

      Hi Lauren! I am so happy you liked this cake and that you tried a meringue buttercream and loved that too — it’s my favourite. Thanks for the feedback!

      Reply
  58. Janelle says

    October 20, 2019 at 7:04 PM

    5 stars
    I never do this but I had to come back and comment that this is the most delicious cake I’ve ever made, and maybe even the best I’ve ever tasted. The cake recipe itself is so decadent but somehow not overpowering. I had to make this dairy free for the birthday boy, so I subbed the buttermilk for a coconut/almond milk blend curdled with white vinegar. I also sadly didn’t make your yummy meringue frosting but used a dairy free alternative. I doubled the recipe and it was perfect for three 9 inch cake pans (I left the layers whole instead of splitting). Thank you for this wonderful recipe!

    Reply
    • Olivia says

      October 21, 2019 at 9:26 AM

      Hi Janelle! First of all, thank you for taking the time to leave a comment, I really appreciate it! I am SO happy to hear that you loved it and thank you for all your tips!

      Reply
  59. Daisy says

    October 1, 2019 at 2:18 PM

    Hi!
    I am making this cake for a party but won’t have time to make it on the day of the event. Will it be okay to make the night before and leave it in the fridge and then assemble and frost the following day?
    Thank you!

    Reply
    • Olivia says

      October 1, 2019 at 2:46 PM

      Hi Daisy! Yes, that will be totally fine. You can just leave the cake and frosting on the counter though and just cover/wrap them. Be sure to rewhip the frosting before use. Alternatively you can finish the whole cake in advance and refrigerate it overnight.

      Reply
  60. Denisse says

    August 1, 2019 at 3:51 PM

    How many cupcakes result from this recipe?

    Reply
    • Olivia says

      August 1, 2019 at 4:13 PM

      Hi Denisse! I haven’t made it into cupcakes myself, but I would guess 18-24 depending on the size.

      Reply
      • Denisse says

        August 1, 2019 at 6:25 PM

        Thank you!! I’m excited to try this recipe tomorrow but was intimidated about making a cake as I’m not a skilled baker and cupcakes are much easier for me 🙂

        Reply
  61. Yvonne Kehoe says

    August 1, 2019 at 3:21 AM

    Hi! I would like to make this recipe in 3 9inch round pans. What would you suggest I slide the serving scale to? Thank you for all of your delicious recipes… I am really looking forward to making this one😋

    Reply
    • Olivia says

      August 1, 2019 at 4:05 PM

      Hi Yvonne! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html I would try to double the recipe.

      Reply
      • Yvonne says

        August 10, 2019 at 6:06 PM

        Thanks so much for getting back! That’s what I was thinking. I’ll let you know how it turns out!

        Reply
  62. Anna says

    July 29, 2019 at 8:23 AM

    5 stars
    This cake is amazing!! It’s such a hit when I make it. Any tips on how to travel with it? It’s too tall for my cake carriers. I have made it using 8inch pans but there’s something about the smaller 6 layers that makes it irresistible.
    Thanks,
    Anna

    Reply
    • Olivia says

      July 29, 2019 at 11:52 AM

      Hi Anna! So glad you like it! For travelling, I have a collapsible cake carrier similar to this one: https://amzn.to/30WKKb0 that works well for taller cakes provided there aren’t any toppers or anything too high on the top. I haven’t tried it with this Oreo cake and the mini cookies could push it over the top, but there are measurements at that link that can give you an idea.

      Reply
  63. Tamina McMillan says

    July 10, 2019 at 6:11 PM

    5 stars
    It was quite a challenge, but so worth the effort! The color of the cake is gorgeous!! The texture is lovely, very moist crumb. Swiss meringue buttercream is beautifully lighter and more delicious than its American cousin, but definitely more finicky. I personally found it a tad too sweet, but I usually don’t like sweet frosting. Maybe I’ll decrease a bit of the sugar. All in all, I’m quite proud!! I made it as a surprise for my middle son’s birthday.

    Reply
    • Olivia says

      July 11, 2019 at 9:57 AM

      Hi Tamrina! I’m so happy to hear you loved this one!! You can try adding a pinch of salt to the buttercream to cut some of the sweetness. If you reduce the sugar too much it will affect the meringue. I hope your son loved it!! 🙂

      Reply
  64. AmbiRoy says

    June 27, 2019 at 7:30 AM

    Hi! Olivia
    Can you please suggest a substitute for the eggs? I was thinking of using 1/2 cup of yoghurt…. Do u think it would work as the recipe is already using buttermilk or shall i increase the quantity of buttermilk to 1 cup and skip the eggs. Also could specify the role of eggs in this recipe?

    Reply
    • Olivia says

      June 28, 2019 at 9:41 AM

      Hi AmbiRoy! I haven’t tried substituting eggs in this recipe, so can’t recommend something specific. In pastry school we used Flax as a substitute. Here are some ideas: https://www.biggerbolderbaking.com/egg-substitutes-for-baking/

      Reply
  65. Cookie says

    June 23, 2019 at 11:37 PM

    Hi Olivia
    I wrapped it with cling wrap after the cakes had cooled down kept it in the fridge because I didn’t have time to frost it. When I unwrapped it, this morning , it was extremely moist. As compared to other chocolate cakes I made. Is that normal?
    Thanks for sharing your recipe.

    Reply
    • Olivia says

      June 25, 2019 at 9:38 AM

      Hi Cookie! Mine get like that too, I don’t think it’s a bad thing! I think it’s just due to condensation.

      Reply
  66. Amelia says

    June 6, 2019 at 8:52 PM

    Do you have any tips on making this recipe into cupcakes?

    Reply
    • Olivia says

      June 6, 2019 at 10:26 PM

      Hi Amelia! I just revised this post and updated it with more info. For cupcakes you just need to reduce the baking time — start checking at 15mins or so. And be sure not to fill the liners more than half full as the batter rises a lot.

      Reply
  67. Patrick says

    May 18, 2019 at 9:10 PM

    HI! 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?

    Reply
    • Olivia says

      May 21, 2019 at 5:02 PM

      Hi 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/

      Reply
  68. Gemma Laura says

    April 4, 2019 at 8:34 PM

    Hi,
    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

    Reply
    • Olivia says

      April 8, 2019 at 10:00 AM

      Hi Gemma! The recipe as is will work for a 2 layer 8″ cake — the layers will be slightly thinner though.

      Reply
  69. Marizza says

    April 3, 2019 at 6:41 AM

    Hi 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.

    Reply
    • Olivia says

      April 8, 2019 at 9:53 AM

      Hi Marizza! I think it should be fine provided your crumbs are fine and the fondant isn’t too thin.

      Reply
  70. Kirsty-Ann Leigh says

    February 15, 2019 at 12:47 AM

    Dearest 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.

    Reply
    • Olivia says

      February 15, 2019 at 1:53 PM

      Hi 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!

      Reply
  71. Rebecca says

    November 5, 2018 at 6:47 AM

    Hi, you used to have an option to convert your recipes to metric, us this option been removed? Thanks

    Reply
    • Olivia says

      November 5, 2018 at 11:04 AM

      Hi Rebecca! There was a slight issue with my site this morning that caused that to disappear. It should be back now!

      Reply
    • Amanda Johnson says

      February 9, 2019 at 4:55 PM

      Hello wondering if the serving size recipe for 24 would work for 3 9 inch round pans

      Reply
      • Olivia says

        February 10, 2019 at 3:58 PM

        Hi 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.

        Reply
  72. Shana says

    October 26, 2018 at 12:31 PM

    If 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.

    Reply
    • Olivia says

      October 30, 2018 at 2:38 PM

      Hi 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!

      Reply
      • Shana says

        October 30, 2018 at 7:37 PM

        I 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).

        Reply
        • Shana says

          November 3, 2018 at 7:32 PM

          5 stars
          Update: 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!

          Reply
          • Olivia says

            November 5, 2018 at 10:59 AM

            Thanks for the tips and feedback Shana! So glad you liked it 🙂

  73. Bre says

    September 3, 2018 at 8:54 AM

    Is there an egg white substitute I can use for the butter cream?

    Reply
    • Olivia says

      September 4, 2018 at 3:24 PM

      Hi Bre! Not that I’m aware of, not for this kind of buttercream anyhow.

      Reply
  74. Lori W. says

    August 10, 2018 at 8:15 AM

    Hi! 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!!

    Reply
    • Olivia says

      August 10, 2018 at 11:29 AM

      Hi 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 🙂

      Reply
  75. Solah says

    July 25, 2018 at 10:32 AM

    I 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 🙂

    Reply
    • Olivia says

      July 30, 2018 at 11:49 AM

      Good luck!! I hope it went well 🙂

      Reply
  76. Rae says

    July 24, 2018 at 1:40 AM

    Hey just wondering what is the depth of the cake tins that you use.

    Thanks

    Reply
    • Olivia says

      July 24, 2018 at 9:36 AM

      Hi Rae! Mine are all 2″ deep but 3″ would work just fine.

      Reply
  77. Amanda W. says

    June 26, 2018 at 6:14 AM

    Hi, will the SMBC ingredient sufficient for a 3-layer 8″ round cake instead? Thanks

    Reply
    • Olivia says

      June 26, 2018 at 3:47 PM

      Hi Amanda! The recipe as is will work for a two layer 8″ cake, so I would 1.5x the recipe.

      Reply
      • Amanda W. says

        June 27, 2018 at 7:57 AM

        thank 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

        Reply
        • Olivia says

          June 27, 2018 at 8:53 AM

          I 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 🙂

          Reply
          • Amanda W. says

            June 29, 2018 at 4:26 AM

            5 stars
            Thank 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 PM

            Yay! So glad to hear it worked out 🙂 I’ll check my IG!

  78. P says

    May 15, 2018 at 6:16 AM

    I 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

    Reply
    • Olivia says

      May 17, 2018 at 3:04 PM

      Thank 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!

      Reply
  79. Maureen says

    April 17, 2018 at 2:10 PM

    Hi 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.

    Reply
    • Olivia says

      April 17, 2018 at 3:10 PM

      Hi 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?

      Reply
      • maureen says

        April 17, 2018 at 5:26 PM

        Hi 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!!!!

        Reply
        • Olivia says

          April 18, 2018 at 2:25 PM

          The 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.

          Reply
  80. Alani N. Buckley says

    April 9, 2018 at 3:43 PM

    5 stars
    This cake was so absolutely delicious. Made it for my nephews birthday and everyone LOVED it. Thank you for posting!!

    Reply
    • Olivia says

      April 11, 2018 at 10:27 AM

      So happy to hear that everyone liked it Alani! 🙂

      Reply
  81. gabriela says

    March 31, 2018 at 11:20 PM

    Hi, 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

    Reply
    • Olivia says

      April 2, 2018 at 3:16 PM

      Hi Gabriela! Thank you! I don’t mind at all, I would love to see what you’ve made!

      Reply
  82. Meagan says

    March 26, 2018 at 8:43 AM

    5 stars
    I made this cake for my son’s birthday party this weekend and OH MY GOSH it was SO DELICIOUS!

    Reply
    • Olivia says

      March 26, 2018 at 2:59 PM

      So glad you liked it Meagan!!

      Reply
  83. Sam says

    February 18, 2018 at 2:56 PM

    5 stars
    Hi! 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.

    Reply
    • Olivia says

      February 18, 2018 at 4:13 PM

      Hi 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 🙂

      Reply
  84. Jennifer says

    January 28, 2018 at 8:43 PM

    PS – next week I’m going to try the dulce de leche cake for Super Bowl Sunday.

    Reply
    • Olivia says

      January 29, 2018 at 3:23 PM

      Ohh yay!! That’s definitely a favourite!! Let me know how you like it 🙂

      Reply
  85. Jennifer says

    January 28, 2018 at 8:42 PM

    4 stars
    Liv – 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!

    Reply
    • Olivia says

      January 29, 2018 at 3:23 PM

      Hi 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 🙂

      Reply
  86. Melissa Bruno says

    January 17, 2018 at 4:03 PM

    5 stars
    WOW! 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!

    Reply
    • Olivia says

      January 17, 2018 at 5:35 PM

      Hi Melissa! Yay! So happy to hear that everyone liked it 🙂 Black cocoa will make it taste even more Oreo!

      Reply
      • KK says

        May 10, 2018 at 11:37 AM

        If I don’t have black cocoa can i put in additional oreo crumbs?

        Reply
        • Olivia says

          May 11, 2018 at 3:08 PM

          Hi KK! I would use regular cocoa in place of black cocoa then as not to change the texture too much.

          Reply
  87. Amanda says

    January 8, 2018 at 4:54 PM

    For 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!

    Reply
    • Olivia says

      January 8, 2018 at 6:26 PM

      Hi 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 🙂

      Reply
  88. Rebecca says

    November 7, 2017 at 4:25 PM

    hey 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!

    Reply
    • Olivia says

      November 8, 2017 at 1:22 PM

      Hi 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?

      Reply
      • Rebecca says

        November 8, 2017 at 5:53 PM

        Hi 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.

        Reply
  89. Cetta Johnston says

    November 4, 2017 at 12:54 PM

    1 star
    The 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

    Reply
    • Olivia says

      November 5, 2017 at 9:12 AM

      Hi 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.

      Reply
  90. Venus says

    September 21, 2017 at 5:10 AM

    5 stars
    Dear 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.

    Reply
    • Olivia says

      September 23, 2017 at 4:15 PM

      Hi 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? 🙂

      Reply
      • Venus says

        September 24, 2017 at 1:12 AM

        Yea! 🙂 thank you!

        Reply
  91. Lauren says

    August 23, 2017 at 3:40 AM

    Hey 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?

    Reply
    • Olivia says

      August 23, 2017 at 2:42 PM

      Hi 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.

      Reply
  92. Caity says

    July 31, 2017 at 10:18 AM

    Is there a way to make this into cupcakes? I need something that’s able to travel well!

    Reply
    • Olivia says

      July 31, 2017 at 4:24 PM

      HI Caity! This recipe should work fine as cupcakes. Just be sure to adjust the baking time as needed.

      Reply
  93. Emily says

    June 24, 2017 at 1:27 PM

    Is 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.

    Reply
    • Olivia says

      June 28, 2017 at 2:54 PM

      Hi 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.

      Reply
  94. Gaye says

    June 22, 2017 at 10:28 PM

    5 stars
    Cake 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!

    Reply
    • Olivia says

      June 28, 2017 at 3:00 PM

      Yay! 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!!

      Reply
  95. Gaye says

    June 15, 2017 at 10:59 AM

    Hi 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! 🙂

    Reply
    • Olivia says

      June 15, 2017 at 11:49 AM

      Hi 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!

      Reply
      • Gaye says

        June 15, 2017 at 4:44 PM

        Thanks 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!

        Reply
        • Olivia says

          June 15, 2017 at 5:15 PM

          For 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!

          Reply
          • Gaye says

            June 15, 2017 at 5:25 PM

            You’re awesome! Thank you! Will report back in a few days. 😉

  96. Roslyn Beckstead says

    May 15, 2017 at 3:27 PM

    4 stars
    Is this cake ok to leave out? Or do leftovers need to be refrigerated?

    Reply
    • Olivia says

      May 15, 2017 at 3:37 PM

      Hi Roslyn! Ideally, refrigerate the leftovers 🙂

      Reply
  97. Aviv Harkov says

    May 7, 2017 at 11:10 AM

    Can you freeze the cake and frosting separately ?

    Reply
    • Olivia says

      May 8, 2017 at 8:41 AM

      You can! I do that often. You will likely need to rewhip the frosting once it comes back to room temperature though.

      Reply
  98. Aviv Harkov says

    May 4, 2017 at 4:21 AM

    Hi, could I freeze the cake and/or frosting before a party?

    Thank you it looks great!

    Reply
    • Olivia says

      May 4, 2017 at 8:32 AM

      Hi Aviv! Yes, both freeze really well. If you freeze the frosting separately, you may need to rewhip it when it thaws.

      Reply
  99. Sarah says

    March 9, 2017 at 8:10 AM

    I 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.

    Reply
    • Olivia says

      March 9, 2017 at 3:30 PM

      Hi 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.

      Reply
  100. Gigi says

    February 22, 2017 at 12:55 AM

    Hiya, I don’t have black cocoa powder. Can I just replace it with more Dutch processed cocoa?

    Reply
    • Olivia says

      February 22, 2017 at 3:44 AM

      Hi 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 🙂

      Reply
  101. Sneza says

    January 9, 2017 at 2:10 PM

    Hi 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

    Reply
    • Olivia says

      January 9, 2017 at 8:20 PM

      Hi 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!

      Reply
      • Sneza says

        January 9, 2017 at 11:51 PM

        Yes!! Thank you!!

        Reply
  102. kristie says

    October 29, 2016 at 3:30 PM

    made 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!

    Reply
    • Olivia says

      October 30, 2016 at 10:34 AM

      Hi 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 🙂

      Reply
  103. LJ says

    October 4, 2016 at 2:12 PM

    Just 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.

    Reply
    • Olivia says

      October 4, 2016 at 3:05 PM

      Ohh 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 ;).

      Reply
  104. Linda campbell says

    September 15, 2016 at 2:53 PM

    I’m trying to get the recipe for the six layer Oreo cake. It shows the ingredients but not the directions for making it.

    Reply
    • Olivia says

      September 15, 2016 at 3:13 PM

      Hi Linda! The directions should be listed right below the ingredients. Are they not showing up for you??

      Reply
  105. Hana says

    September 2, 2016 at 9:00 AM

    Great, thank you so much! Any advice if I opt to try the three 9″? I need a pretty large cake.

    Reply
    • Olivia says

      September 2, 2016 at 5:23 PM

      Hi 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!

      Reply
    • Olivia says

      September 2, 2016 at 5:24 PM

      Oops, I meant that the doubled recipe would work well in three 9″ pans, but that they’d be thinner.

      Reply
  106. Elizabeth says

    August 20, 2016 at 1:24 AM

    Hi 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.

    Reply
    • Olivia says

      August 20, 2016 at 10:06 AM

      Hi Elizabeth! Did you make it all in one 8″ pan or two? Let me know how it turns out!!

      Reply
      • Hana says

        September 2, 2016 at 8:31 AM

        Did 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 🙂

        Reply
        • Olivia says

          September 2, 2016 at 8:57 AM

          Hi 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!

          Reply
  107. Agata says

    August 16, 2016 at 1:14 AM

    Do you think it would be safe for the cake, if I skip Oreo crumbs in the batter?

    Reply
    • Olivia says

      August 16, 2016 at 9:45 AM

      Hi Agata! Just replace them with additional flour and you’ll be fine 🙂

      Reply
      • Agata says

        August 16, 2016 at 9:53 AM

        Thanks! 🙂

        Reply
  108. Anne says

    August 14, 2016 at 9:23 AM

    Omgggg this cake looks AMAZING!!!! Oreos are probably my favorite kind of cookie but to make it into such a beautiful looking cake -GENIUS!

    Reply
    • Olivia says

      August 14, 2016 at 10:15 AM

      Thanks so much Anne! <3 🙂

      Reply
  109. Leigh says

    August 9, 2016 at 2:10 PM

    Where did you get the mint green cake stand??

    Reply
    • Olivia says

      August 9, 2016 at 2:21 PM

      Hi 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 :).

      Reply
  110. Elizabeth @ Confessions of a Baking Queen says

    August 8, 2016 at 9:27 PM

    Wow stunning cake, so glad to have found your blog! You have some fabulous looking recipes! XO

    Reply
    • Olivia says

      August 9, 2016 at 8:27 AM

      Thanks so much Elizabeth! 🙂

      Reply
  111. Thalia @ butter and brioche says

    August 8, 2016 at 4:41 PM

    oh WOW this cake is amazing Liv! Like seriously – six layers???! And the frosting looks like perfection too. Xx

    Reply
    • Olivia says

      August 8, 2016 at 6:28 PM

      I know, 6 layers is a little over the top, but it had to be done! Thanks Thalia 🙂 <3

      Reply
  112. J.K. says

    August 8, 2016 at 1:12 PM

    This 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?

    Reply
    • Olivia says

      August 8, 2016 at 1:25 PM

      Ack! 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 :).

      Reply
  113. Jacquie Favrin says

    August 8, 2016 at 12:19 PM

    Hi 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. 😄

    Reply
    • Olivia says

      August 8, 2016 at 1:23 PM

      Haha exactly! I hope you like this one 😀

      Reply
  114. Ace says

    August 8, 2016 at 11:24 AM

    I 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.

    Reply
    • Olivia says

      August 8, 2016 at 1:18 PM

      Golden Oreos are the BEST, glad you’re on my team :D.

      Reply
  115. Jenn says

    August 8, 2016 at 10:30 AM

    Omg my boys (and I) will love this cake! I’m going to try this one immediately!

    Reply
    • Olivia says

      August 8, 2016 at 1:17 PM

      Hi 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

      Reply
  116. Kristen Chidsey says

    August 8, 2016 at 5:39 AM

    My husband is an oreo fanatic! he will love this!

    Reply
    • Olivia says

      August 8, 2016 at 8:39 AM

      Thanks Kristen! I hope you try this :D.

      Reply
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I'm Olivia, a professionally trained pastry chef, recipe developer, and photographer from Vancouver, BC. Creating classic cake recipes with a modern twist.
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