Chocolate Oreo Cake

It was recently my boyfriend’s birthday and we had a big party with his family.  I was in charge of making his cake!  He loves chocolate but doesn’t like desserts that are too sweet.  After researching and adjusting some recipes I came up with this chocolate cake.  It is a perfect balance of dark rich chocolate flavored cake without being too sweet and then topped with an Oreo buttercream frosting.  The sweetness of the frosting and the deep rich flavor of the chocolate cake made a perfect balance.  In my opinion one of the best cakes I have ever made/eaten! 

Chocolate Oreo Cake

Time: 1.5 hours, plus time to cool the cake

Yield: 2 8″ Cakes and 4 Cups Frosting


For Cake:

  • 1 1/2 Cups(185g) Flour
  • 1 Cup(120g)Cocoa Powder, Dutch process if available
  • 1 Teaspoon(6g) Salt
  • 1 1/2 Teaspoon(6g) Baking Powder
  • 1/2 Teaspoon(3g) Baking Soda
  • 1 1/2 Cups(360ml) Stong Coffee, room temperature 
  • 1 Tablespoon(13g) Vanilla Extract OR 1 two inch piece of vanilla bean
  • 1 Cup(230g)Butter
  • 3/4 Cup(150g) Sugar
  • 3 Egg
  • 1/2 Cup(145g) Mayo
  • 4oz(115g) Dark Chocolate, chopped in to small pieces or chips
  • Extra Butter and Cocoa Powder to prepare pans

For Frosting:

  • 2 Sticks butter (226g) Butter, softened but still cool
  • 7 Cups (690-805g) Powdered Sugar
  • 2 Teaspoons (8g) Vanilla
  • 1/4 Cup (60g) Whole Milk
  • 1/2 Teaspoon (3g) Salt
  • 5-10 Oreos, finely crushed*

For Decoration:

  • 4-6 Oreos cut in half or whole
  • 100g/4 oz./ 2/3rd Cup Chococlate of your choice, chopped or in chips
  • 100ml/4 oz./ 1/2 Cup Heavy Cream


For Cake:

  1. Preheat oven to 325˚F (160˚C)
  2. Prepare three 8-inch (20 cm) cake pans with butter and dust with cocoa powder, then finish the bottom with parchment paper and a little extra butter.
  3. In a large bowl add flour, cocoa powder, salt, baking soda, and baking powder. To ensure a smooth cake you can sift the ingredients into the bowl. Stir to combine then set aside.  
  4. Combine your coffee and vanilla in a glass and set aside.
  5. In a second large mixing bowl start creaming together the butter and sugar until it is light and fluffy, about 5 minutes. You will want to  scrape down the sides to make sure ingredients are well incorporated. Then start adding the eggs one at a time incorporating fully before adding the next.  Finish by adding the mayo
  6. Begin combining the wet and dry ingredients. Add ⅓ of the dry ingredients, mix until incorporated. Then add ⅓ of the liquid ingredients, mix until incorporated. Continue until all the wet and dry ingredients have been incorporated.  Once the batter is complete fold the chocolate pieces in with a rubber spatchula.
  7. Pour the batter evenly between the 3 pans and bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.  Let cool for 10-15 minutes before you remove from the pan.

For Frosting: (Prepare while cakes cool)

  1. Place the butter in a bowl and cream until smooth.
  2. Add the vanilla, milk, and half of the powdered sugar to the butter and beat until fully incorporated. 
  3. Add the remaining powdered sugar beating for 3-4 minutes on medium speed and then reduce speed to low and beat and additional 1-2 minutes.
  4. Fold the oreo’s into the buttercream

For Decoration:

  1. Make sure that the cakes are completely cooled before attempting to frost or you will be very sad when your frosting melts. 
  2. Prepare a chocolate ganache.  Heat milk and pour over chocolate letting it sit for 10 minuets before you stir together.  Go here for full instructions on how to make ganache.  
  3. Place down a layer of cake top with about 1 cup of frosting, repeat.  Then frost the outside of the cake.  I used 3 oreos I cut in 1/2 and placed 6 spoons of frosting evenly around the edge of the cake topping each spoonful with a piece of oreo. 
  4. Then drizzle the chocolate ganache on top as desired.  Or get fancy and try to drip down the sides. 
  5. Now your finished!  Eat it and Enjoy!


  • Place oreos in a plastic bag and crush with a heavy object like a rolling pin or meat tenderizer. Using a food processor with produce very fine oreo crumb.  
  • You can store unused buttercream in the freezer.  Let it come back to room temperature before use.
  • If your buttercream is too thin add more powdered sugar.  If your buttercream is too thick add a little more milk.  
  • Go here for full instructions on how to make ganache.  And also get ideas for what to do for storage of extra or usage of extra ganache!

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Thank you MyCakeSchool for the inspiration for the frosting. 


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