Six decadent layers of Oreo cake, Oreo buttercream, and a dark chocolate ganache. Perfect for the cookies and cream lover in your life!
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 flavor goes so well with the Oreo filling! Be sure to check out my Golden Oreo Cake too for a delicious alternative.
How Do You Make Oreo Cake?
This cake is packed with Oreo cookie flavor in the best ways possible. I modified my favorite chocolate cake recipe, and made a couple key modifications to Oreo-ify it:
- I swapped out some of the all-purpose flour for Oreo cookie crumbs
- 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.
Black cocoa powder is one of my favorite things ever. It’s what gives Oreo cookies that deep rich color and flavor. Black cocoa powder is a super dark Dutch-process cocoa, which basically means it’s had even more acid stripped from it.
Cake Tip!
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 flavor and color to come through.
If you don’t have black cocoa powder, you can substitute more Dutch-process or regular cocoa powder. It will affect the color and flavor slightly.
I used Oreo cookie crumbs again in the Swiss meringue buttercream frosting. This added both flavor and color in just the perfect way.
For additional flavor 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.
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.
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!
Frequently Asked Questions
How can I convert this recipe?
- The recipe as-is will also work in two 8″ pans, though the layers will be a bit thinner. For three 8″ pans, 1.5x the recipe. Baking time may need to be adjusted.
- To make cupcakes, all you need to do is reduce the baking time — start checking at 15mins or so. The recipe will make 18-24 cupcakes depending on size.
- For other conversions go here.
Can I make it in advance?
- The cooled cake layers can be baked ahead of time, double wrapped in plastic wrap, and frozen for up to 3 months. Take out 2-3 hours before assembly.
- The frosting can be placed in an airtight container and refrigerated for 1 week for frozen for 3 months. Bring to room temp and rewhip before using.
- The ganache can be made a day in advance and left on the counter overnight (with plastic wrap placed directly on the surface). It will need to be warmed slightly to thin out.
- The finished cake (whole or sliced, stored airtight) can be frozen for up to 3 months.
Can I get the measurements by weight/grams?
- There is a Metric option in the recipe card. If you click it it will convert everything to grams.
- This conversion is done automatically and I cannot guarantee the accuracy but many readers have had success using the metric option for this recipe.
What if I don’t have Black Cocoa/Dutch-process Cocoa Powder?
- If you don’t have black cocoa powder, you can substitute more Dutch-process or regular cocoa powder. It will affect the color and flavor slightly.
- I like to use Dutch-process cocoa powder in all of my chocolate recipes, but regular cocoa powder will work just fine. Dutch-process has had some of the acid stripped from it and yields a richer flavor overall. Again, it won’t make or break the recipe to use regular cocoa powder here.
What if I don’t have buttermilk?
- Buttermilk is not optional and cannot be swapped for milk as it will affect the overall result.
- If you don’t have buttermilk, you can make your own at home by combining 1 cup of milk (whole milk ideally, but I often just use 1%) with 1 Tbsp of lemon juice or vinegar and letting it sit for 10mins.
Can I use hot coffee instead of hot water?
- You’ll often see this kind of chocolate cake recipe using hot coffee instead of hot water in the batter, and you can use either.
Tips for making this Oreo Cookies and Cream Cake
- You can do this as a 3 layer cake instead of thinner 6 layers, but you will have some buttercream left over.
- 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.
- Check out my tutorial on How to Make Ganache for making the drip.
- I like to prepare my cake pans using Homemade Cake Release then line with parchment.
- 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!
Oreo Cake
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 extract
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
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.
Angelique says
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.
Olivia says
Hi Angelique! This particular cake should actually rise a lot — at least double in size. Is your baking powder/soda fresh?
Lorena says
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
Olivia says
Hi Lorena! Does it sink in the oven or after you take it out? Are you at high elevation by chance?
Lorena says
It sinks in the oven. No, I’m not in high elevation.
Katie says
My family and I loved this cake! So delicious!
Olivia says
Hi Katie! So happy you all love it 🙂
Moply says
Hi liv,
Will it be okay if i use ermine buttercream instead of swiss meringue buttercream on this recipe?
Olivia says
Hi Moply! Yes, that should work fine!
Susan says
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.
Olivia says
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.
Susan says
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.
Olivia says
Hi Susan! So glad they turned out the second time! And nothing wrong with having a bit of extra cake around 🙂
Jodi Louer says
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.
Olivia says
Hi Jodi! Are you at high elevation by chance? Is the cake sinking in the oven or after you take it out?
Jashini Sanmugam says
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.
Olivia says
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
Victoria says
Can I double this recipe to fit into larger pans? Or is it recommended to make two separate batches?
Olivia says
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
Liena says
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!
Olivia says
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/
Annie says
Hello, do you think that the whole cake is big enough for 30 people?
Olivia says
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!
Victoria says
Would this recipe bake well in cupcake form? If so, about how many cupcakes do you think this recipe would yield?
Olivia says
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.
Kailyn says
is the measurements the same for the 6 layer cake or does it change?
Olivia says
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.
Linda says
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
Olivia says
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.
Danielle says
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!
Olivia says
Hi Danielle! Baking time is tricky as all ovens vary. It should be in the same ball park +/- though.
Danielle says
Ok, Thank you so much!
Alessandra says
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?
Olivia says
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).
Melissa says
Thank you! I will increase the servings to eighteen.
Melissa says
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?
Olivia says
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.
Pauline says
hey liv……loooooooooooove the recipe…..i can make cookie crumbs ahead of time(big batch) and just store them ..right?
Olivia says
Hi Pauline! Yes, that should be fine!
Jess says
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?
Olivia says
Hi Jess! I just whisk/stir them by hand to ensure the sugar dissolves evenly 🙂
Jess says
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
Olivia says
Ohhh love that! I would love to see it 😀 You can email me at livforcakeblog@gmail.com.
Mia says
Is it okay to use cake flour or should I just stick to the normal all purpose flour?
Olivia says
Hi Mia! I would stick with AP flour for this recipe as the cake can be a bit lighter.
Mathu says
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
Olivia says
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.
Mathu says
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
Olivia says
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?
Mathu says
Hey,
I used coffee instead of hot water but no substitution
Olivia says
I think it might just be from the buttermilk then. When paired with the frosting it will be delicious I promise!
Mathu says
How do you make the hot coffee as stated above.. is there a certain amount of coffee to put in 3/4 cups ?
Olivia says
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.