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Moist Chocolate Layer Cake with Oreo Frosting

This simple, oh-so-moist homemade chocolate cake with Oreo buttercream frosting is ideal for birthdays, dinner parties, or family get-togethers.

Prep
20 mins
Cook
50 mins
Total
1 hr 10 mins
Makes
12 servings

Go to the recipe

Moist Chocolate Layer Cake with Oreo Frosting

This simple and oh-so-moist homemade chocolate cake with Oreo buttercream frosting is ideal for birthdays, dinner parties, or family get-togethers!

Slices of three layer chocolate cake with oreo buttercream frosting on natural parchment paper.

What Makes This Recipe So Good

Chocolate Cake with Oreo Buttercream Frosting

Chocolate desserts like my Chocolate Ricotta Cake, Homemade Chocolate Truffles, and Mini Bundt Chocolate Pound Cakes are favorites all year long, and this Chocolate Oreo Cake is now one more to love!

This recipe makes three 6-inch layers of rich, moist chocolate cake frosted with a creamy, delicious Oreo buttercream. If you love chocolate, or you have a chocolate lover in your life, this one is a must-try!

What You Will Need

You will need the following ingredients to make this chocolate Oreo cake. Items noted in the bulleted lists are key ingredients that could use a bit more explanation.

Chocolate Cake

Ingredients in various size bowls labeled as all purpose flour, unsweetened cocoa powder, vegetable oil, whole milk, espresso powder, baking soda, baking powder, vanilla extract, water, eggs, and granulated sugar on a white marbled background.
  • Whole Milk. Whole milk is preferred, but you can also use buttermilk, which gives the cake layers an even moister texture.
  • Espresso Powder. I like the King Arthur brand of espresso powder, though DeLallo is also very good! It is optional and gets whisked together with the boiling water. If you leave it out, you still need the boiling water. If all you have is instant coffee, you can use that in place of the espresso powder.
  • Eggs. This chocolate cake recipe calls for only 4 eggs, not the 6 shown above.

Oreo Buttercream Frosting

Ingredients in various size bowls labeled as heavy cream, chocolate sandwich cookies, salt, powdered sugar, vanilla extract, and unsalted butter on a white marbled background.
  • Chocolate Sandwich Cookies. Classic Oreos work well here, but a generic version is fine too.
  • Powdered Sugar. Sift it first so there are no clumps in your frosting. I recommend Domino Sugar, but use whichever brand you like.

You'll find the quantities and step-by-step instructions in the recipe card below.

How to Make the Recipe

Here is a quick overview of how to make this easy chocolate cake with Oreo buttercream frosting. For the complete printable recipe, which works with US customary or metric measurements, see the recipe card below.

Chocolate Cake

Whisked all purpose flour, baking soda, baking powder, and unsweetened cocoa powder in a large glass mixing bowl on a white and beige marbled background.

Step 1. Whisk the dry ingredients together. This includes the all-purpose flour, baking soda, baking powder, and unsweetened cocoa powder.

Whisked eggs, vegetable oil, granulated sugar, whole milk, and vanilla extract in a large glass mixing bowl on white and beige marbled background.

Step 2. Mix the wet ingredients together. For this step you will need the eggs, vegetable oil, granulated sugar, whole milk (or buttermilk), and vanilla extract.

Espresso powder and boiling water stirred together in a glass measuring cup with a spoon on a white background.

Step 3. Stir the espresso powder into the boiling water. You can heat the water in a saucepan or in the microwave.

Espresso powder and boiling water added to cake batter wet ingredients in a stainless steel mixing bowl.

Step 4. Add the espresso mixture to the rest of the wet ingredients. Whisk until well blended.

Recipe Tip: If you don't have espresso powder or instant coffee, or you're not a fan of the flavor, you can leave it out. You will still need to add the 1 cup of boiling water to the cake batter, though.

Chocolate cake dry ingredients added to stainless steel mixing bowl with wet ingredients.

Step 5. Add in the whisked dry ingredients.

Chocolate cake batter in a stainless steel mixing bowl on a white background.

Step 6. Mix the batter until just combined. That means stopping as soon as you can no longer see any flour or other dry ingredients in the batter.

Three metal cake tins filled with chocolate cake batter on a white background.

Step 7. Divide the cake batter evenly among your prepared pans. I like to weigh it on my scale so each layer is the same thickness.

Chocolate cake layers on a wire cooling rack on a white background.

Step 8. Bake the cake at 350ºF for 40-45 minutes. Let the layers sit in their pans for about 10 minutes, then turn them out onto a wire cooling rack.

Recipe Tip: Let the cake layers cool to room temperature before you frost them with the Oreo buttercream.

Oreo Buttercream Frosting

Chocolate sandwich cookie crumbs in a food processor with the lid off.

Step 1. Use a food processor to grind the cookies into fine crumbs. Set them aside.

Unsalted butter blended until smooth in a stainless steel mixing bowl.

Step 2. Beat the unsalted butter on medium-high speed until smooth and creamy. Add the vanilla extract and salt.

Powdered sugar and heavy cream added to buttercream frosting mixture in a stainless steel mixing bowl.

Step 3. Drop the mixer to low speed, then slowly add the powdered sugar and heavy whipping cream until well blended. Scrape down the bowl as needed.

Whipped oreo buttercream frosting in a stainless steel mixing bowl.

Step 4. Stir in the Oreo crumbs, setting aside any you want for topping the cake. When ready, use an offset spatula to frost the cake.

Storage

Cake Layers. Cooled, unfrosted layers can be kept, double-wrapped in plastic wrap, in the refrigerator or at room temperature for up to 2 days. To freeze, double-wrap them in plastic, add a layer of aluminum foil, and place them in a well-sealed container.

Frosting. If you won't use the frosting right away, refrigerate it for up to 3 days in a tightly sealed container. Let it come to room temperature, then beat on low speed to whip it up again.

Fully Assembled. Frosted slices of chocolate Oreo cake can be frozen for up to 3 months. Double-wrap them in plastic, add a layer of aluminum foil, and place them in a well-sealed freezer bag or container.

Big knife cutting into a three layer chocolate cake with oreo buttercream frosting on a parchment paper covered wood cake board on a white and beige painted background.

How to Keep Cakes from Doming

Here are a few ways to keep your cakes from doming:

  1. Use a heating core in the center of your cake pan. I have never tried this myself, but some bakers say it works well.
  2. Use cake baking strips. I have used my Wilton baking strips many times, and they work very well. Fit them snugly around the pan and soak them in cold water before adding the batter.
  3. Tap the cake pans. Gently tapping the filled pans on the counter before they go into the oven releases any air bubbles. It is easy, and it costs you nothing!

Frosting Variations

Here is a list of other frostings that pair really well with this chocolate cake!

Slices of chocolate oreo cake on natural parchment paper with bits of oreo crumbs and a knife placed next to the cake.

Recipe FAQs

How many servings are in a 6-inch cake?

According to Wilton's cake serving guide, a cake this size serves about 12 people, which makes it a good fit for a small dinner party, birthday party, or family get-together.

What size cake pans did you use?

For this chocolate Oreo cake, I used three 6-inch x 3-inch cake pans. Once baked and frosted, the cake measures about 6″ high, not counting any extra Oreos and frosting you add on top for decoration.

Can I use 6-inch x 2-inch cake pans?

Yes! Just so you know, the cakes may rise right up to the rim of the pan.

Do I have to add the espresso powder or instant coffee?

No, it is optional and helps give the chocolate a more robust flavor. Some people do not care for it, so you can easily leave it out. You will still need the boiling water, though.

Are there any substitutes for the eggs, flour, or sugar?

No, not with this recipe.

How much Oreo buttercream frosting does this make?

This recipe makes enough to frost the outside of the cake and the layers in between generously, with some left over for a decorative border on top.

If you tried this Chocolate Oreo Cake Recipe or any other recipe on my website, leave a star rating and share what you thought in the comments below. Thanks for stopping by!

Moist Chocolate Layer Cake with Oreo Frosting

Moist Chocolate Layer Cake with Oreo Frosting

This simple, oh-so-moist homemade chocolate cake with Oreo buttercream frosting is perfect for birthdays, dinner parties, or a family get-together!

Prep
20 mins
Cook
50 mins
Total
1 hr 10 mins
Makes
12 servings

Ingredients

Chocolate Cake

  • 2 cup All-Purpose Flour
  • 2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 3/4 cup Unsweetened Cocoa Powder
  • 1 cup Vegetable Oil
  • 2 cup Granulated Sugar
  • 4 Large Eggs, room temperature
  • 1 cup Whole Milk, or buttermilk
  • 2 tsp Vanilla Extract
  • 1 cup Boiling Water
  • 2 tsp Espresso Powder, or instant coffee, gets added to the boiling water

Oreo Buttercream Frosting

  • 20 Oreo Sandwich Cookies, plus any extra for decoration
  • 2 cup Unsalted Butter, room temperature and quartered
  • 2 tsp Vanilla Extract
  • 1/4 tsp Salt
  • 3 3/4 cup Sifted Powdered Sugar
  • 1/4 cup Heavy Whipping Cream

Method

  1. Move the oven rack to the 2nd level (just above center) and preheat the oven to 350ºF. Spray the inside of 3, 6-inch cake pans with a flour-based baking spray. Line each with a 6-inch parchment paper circle and lightly spray the tops again. You can also add baking strips to the pans if you like. Set aside.
  2. In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and unsweetened cocoa powder. Set aside.
  3. With a hand mixer or a stand mixer fitted with the paddle attachment, mix the vegetable oil, granulated sugar, eggs, whole milk, and vanilla extract on medium speed until well blended.
  4. Boil the water in a heatproof glass bowl, then stir in the espresso powder (or instant coffee). Pour the whole mixture into the cake batter and mix until combined.
  5. Switch the mixer to low speed and slowly add the whisked dry ingredients until just combined. Be careful not to overmix the batter.
  6. Divide the chocolate cake batter evenly into each prepared 6-inch pan and bake at 350ºF for 40-45 minutes, or until an inserted toothpick comes out clean.
  7. Let the cake layers cool in their pans for about 10 minutes, then turn them out onto a wire cooling rack. Cool them completely before frosting with the Oreo buttercream.
  8. If you are not frosting the cake the same day, double-wrap the chocolate cake layers tightly in plastic and keep them in the fridge for 2-3 days before frosting. To freeze, double-wrap them tightly and place them in a freezer bag. The cakes will keep in the freezer for up to a month. When you are ready, take them out of the freezer 15-20 minutes before frosting.
  9. Use a food processor to grind the Oreos (the whole cookie) into fine crumbs. Set aside.
  10. With a hand mixer or a stand mixer fitted with the paddle attachment, beat the unsalted butter on medium-high speed until smooth and creamy. Add the vanilla extract and salt. Scrape down the bowl as needed.
  11. Switch the mixer to low speed, then slowly add the powdered sugar and heavy whipping cream until well blended.
  12. Add the Oreo crumbs, setting aside any you want for decorating the top of the cake. Mix until blended. Scrape down the sides of the bowl once more, then switch the mixer back to medium-high and beat the frosting until super light and fluffy (about 5-6 minutes). Use it right away, or refrigerate it for up to 3 days in a tightly sealed container.

Baker’s notes

  • Espresso powder or instant coffee is optional. You will still need the boiling water.
  • The prep and cooking times listed are for the chocolate cake only. Making the Oreo buttercream frosting takes roughly 15-20 minutes. Frosting and decorating time will vary depending on your experience level.
  • For the 6-inch parchment paper circles, you can trace the bottom of the cake pan and cut them out, use the paper insert that came with your cake pans as a tracing guide, or buy precut parchment circles.
  • Baking strips are optional, but they do help produce a flat-top cake. If you do end up with domed tops, simply trim them off with a serrated knife. Save the scraps for snacking.
  • For the frosting, if you only have salted butter on hand, just leave the salt out of the remaining ingredients.
  • Cooled, unfrosted cake layers can be kept, double-wrapped in plastic wrap, in the refrigerator or at room temperature for up to 2 days. To freeze, double-wrap them in plastic, add a layer of aluminum foil, and place them in a well-sealed container.
  • If you are not using the frosting right away, refrigerate it for up to 3 days in a tightly sealed container. Let it come to room temperature, then beat on low speed to whip it up again.
  • Frosted slices of chocolate Oreo cake can be frozen for up to 3 months. Double-wrap them in plastic, add a layer of aluminum foil, and place them in a well-sealed freezer bag or container.

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