This moist, homemade Chocolate Cake with Oreo Buttercream Frosting is easy to make and ideal for birthdays, dinner parties, or family gatherings.
Why you’ll love this recipe
If you love chocolate desserts, this Chocolate Oreo Cake is a rich, crowd-pleasing treat. The cake features three 6-inch layers of tender chocolate cake paired with a creamy Oreo-studded buttercream. It’s simple to make, slices beautifully, and delivers classic chocolate flavor with a fun cookies-and-cream twist.
Table of Contents
- Ingredients Needed
- How to Make the Recipe
- Storage
- How to Prevent Cakes from Doming
- Frosting Variations
- Recipe FAQs
- More Yummy Cake Recipes!
- Chocolate Oreo Cake Recipe
Ingredients Needed
Below are the ingredients for the Chocolate Oreo Cake. Notes highlight a few items that might need explanation.
Chocolate Cake
- Whole milk is preferred; buttermilk works even better for extra moistness.
- Espresso powder intensifies chocolate flavor. If you don’t have it, use instant coffee or omit it—just be sure to add the boiling water called for in the recipe.
- Eggs: This recipe uses 4 large eggs.
Oreo Buttercream Frosting
- Chocolate sandwich cookies: Classic Oreos work perfectly, but store brands are fine too.
- Powdered sugar: Sifted powdered sugar prevents lumps and produces a smooth buttercream.
See the recipe card below for exact quantities and full instructions.
How to Make the Recipe
Here’s a concise overview of the process for making this chocolate cake with Oreo buttercream. Full step-by-step directions are available in the printable recipe below.
Chocolate Cake
Step 1: Whisk together the dry ingredients—flour, baking soda, baking powder, and unsweetened cocoa powder—until evenly combined.
Step 2: In another bowl, mix the wet ingredients: eggs, vegetable oil, granulated sugar, milk (or buttermilk), and vanilla until combined.
Step 3: Dissolve espresso powder (or instant coffee) in boiling water.
Step 4: Add the hot coffee mixture to the wet ingredients and whisk to combine.
Tip: If you skip espresso or instant coffee, still add the boiling water to keep the batter texture correct.
Step 5: With the mixer on low, add the dry ingredients to the wet and mix until just combined—don’t overmix.
Step 6: Divide the batter evenly among three prepared 6-inch pans.
Step 7: Bake at 350ºF for about 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Let the pans cool for about 10 minutes, then invert cakes onto a rack to cool completely before frosting.
Tip: Make sure the cake layers are room temperature before spreading the buttercream to avoid melting the frosting.
Oreo Buttercream Frosting
Step 1: Pulse whole Oreos in a food processor until they become fine crumbs and set aside.
Step 2: Beat room-temperature unsalted butter until smooth, then add vanilla and salt.
Step 3: On low speed, gradually add sifted powdered sugar and heavy cream until smooth. Scrape the bowl as needed.
Step 4: Fold in the Oreo crumbs, reserving a little for decoration. Beat on medium-high until the frosting is light and fluffy, then use to fill and frost the cooled cake layers.
Storage
Cake layers: Cooled, unfrosted layers can be wrapped tightly and stored at room temperature or in the fridge for up to 2 days. For longer storage, double-wrap and freeze in a sealed container.
Frosting: Store buttercream in a sealed container in the refrigerator for up to 3 days. Bring to room temperature and rewhip on low speed before using.
Fully assembled: Frosted cake slices freeze well for up to 3 months when double-wrapped and stored in an airtight container.
How to Prevent Cakes from Doming
Try these techniques to reduce doming and get flatter cake layers:
- Use a heating core: A heating core can help the cake bake more evenly from the center outward.
- Use baking strips: Wet baking strips around the pans to slow edge baking and encourage an even rise.
- Tap the pans: Gently tapping filled pans on the counter releases trapped air before baking.
Frosting Variations
Other frostings that pair well with this chocolate cake:
- Peanut Butter Frosting
- Chocolate Frosting
- Mint Chocolate Chip Frosting
- Chocolate Chip Cookie Dough Frosting (increase batch size if needed)
- Vanilla Frosting (leave out the Oreo crumbs)
Recipe FAQs
A three-layer 6-inch cake yields about 12 servings, suitable for a small gathering or party.
This recipe was made with three 6-inch x 3-inch cake pans. The finished cake stands about 6 inches tall without additional decorations.
Yes. The batter will still work, though the layers may bake closer to the pan rim.
No. Espresso powder boosts the chocolate flavor, but it’s optional. Always include the boiling water for proper batter consistency.
This recipe relies on those core ingredients; substitutions may change the texture and results.
The frosting quantity is enough to generously fill and frost a three-layer 6-inch cake with some left for decorating.
More Yummy Cake Recipes!
Chocolate Chip Cake
Single Layer Carrot Cake
Chocolate Chip Ricotta Cake
Single Layer Chocolate Cake
If you try this Chocolate Oreo Cake, please leave a star rating and share your thoughts in the comments. Thanks for visiting!
Chocolate Oreo Cake
Equipment
- 3 6-inch x 3-inch round cake pans
Ingredients
Chocolate Cake
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 3/4 cup unsweetened cocoa powder
- 1 cup vegetable oil
- 2 cups 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), added to the boiling water
Oreo Buttercream Frosting
- 20 Oreo sandwich cookies, plus extra for decoration
- 2 cups unsalted butter, room temperature
- 2 tsp vanilla extract
- 1/4 tsp salt
- 3 3/4 cups sifted powdered sugar
- 1/4 cup heavy whipping cream
Instructions
Chocolate Cake
- Preheat oven to 350ºF and position the rack just above center. Grease and flour three 6-inch pans and line the bases with parchment circles. Optionally use baking strips.
- Whisk flour, baking soda, baking powder, and cocoa powder in a medium bowl and set aside.
- In a mixer, combine vegetable oil, sugar, eggs, milk, and vanilla on medium speed until blended.
- Stir espresso powder into boiling water, then pour the hot mixture into the wet ingredients and mix to combine.
- Reduce mixer speed to low and gradually add the dry ingredients. Mix until just combined—do not overmix.
- Divide batter evenly among the prepared pans and bake 40–45 minutes, or until a toothpick comes out clean.
- Cool pans for 10 minutes, then invert cakes onto a wire rack. Cool completely before frosting. Cakes can be wrapped and refrigerated for 2–3 days or frozen for longer storage.
Oreo Buttercream Frosting
- Pulse whole Oreos in a food processor until finely crushed and set aside.
- Beat unsalted butter on medium-high until smooth. Add vanilla and salt, scraping the bowl as needed.
- On low speed, gradually add sifted powdered sugar and heavy cream until combined and smooth.
- Fold in the Oreo crumbs, reserving some for decoration. Beat on medium-high for 5–6 minutes until the frosting is light and fluffy. Use immediately or store refrigerated for up to 3 days, then bring to room temperature and rewhip before using.
Video
Notes
- Espresso powder or instant coffee is optional; include the boiling water either way.
- Prep and cook times listed are for the cake layers; allow additional time to make and apply the buttercream.
- For parchment circles, trace the bottom of your pan or use precut circles.
- If you get domed cake tops, level them with a serrated knife and save the trimmings for snacking.
- If using salted butter for the frosting, omit the added salt in the recipe.
- Cooled unfrosted layers can be refrigerated up to 2 days or frozen for longer storage; double-wrap before freezing.
- Frosting stores in the refrigerator up to 3 days; rewhip on low speed after it reaches room temperature.
- Frosted cake slices freeze well up to 3 months when double-wrapped and stored airtight.
Nutrition
Nutritional values are estimates and will vary based on specific ingredients used.