This Oreo Cake is every chocolate lover’s dream. It has a thick, soft, and chocolatey cake for the center and a creamy Oreo frosting for the top. Homemade from top to bottom, but still an easy dessert to tackle for any occasion.
Ok, I have to admit that when it comes to my favorite cookie you can buy from the store, I’m slightly obsessed with Oreos. They make for a delicious and superb addition to various dessert recipes. I mean, they actually make a great dessert on their own too, like these Deep Fried Oreos. They’re just a great all-around ingredient to have on hand.
I have a few other Oreo desserts that tend to pop up a lot when I’m baking. Two of my favorites are Oreo Cheesecake and Oreo Cupcakes. In reality, maybe it’s just chocolate, in general, I’m in love with. I mean, between the moist chocolate cake and creamy, decadent Oreos on this cake, I can’t decide which aspect is better. I think they just compliment each other so well, they create heaven in a dessert.
How to Make Oreo Cake
- Prep – Preheat the oven to 350 degrees. Grease two 9-inch round cake pans then dust with flour and set aside.
- Make the cake batter – Sift the baking powder, baking soda, salt, flour, and cocoa powder together into a large bowl. In another bowl, mix together the rest of the ingredients, excluding the water. Combine the dry and wet ingredients thoroughly before adding in the boiling water, stirring constantly while adding.
- Bake – Add the batter evenly between the prepared pans, tapping on the counter to remove air bubbles. Bake for about 30 minutes or until a toothpick comes out clean.
- Frost – Let the moist chocolate cake cool completely. In a bowl, mix the cream cheese and butter for a couple of minutes before adding the rest of the ingredients for the frosting and mixing another couple of minutes. Apply to the cake layers.
- Garnish – To the top of the cake, add some crushed Oreos, Oreo crumbs, or whole Oreos if desired. Slice, serve, and enjoy!
Tips and Variations
- Storage – Place in the fridge or freezer in an airtight container. Keep in the freezer for up to 3 months or in the fridge for around 5-7 days.
- Reheating – When reheating from the freezer, let the Oreo Cake come to room temperature on its own. I do not suggest heating in the oven or microwave as it will melt the frosting.
- Other toppings – If you would like to add other toppings outside of Oreos, some great ideas are chocolate shavings, chocolate sauce, chocolate chips, chopped nuts, etc.
- Can I put Oreos in the cake batter? – I haven’t tried this personally to know how well it would respond. However, I don’t see an issue with this at all. I would do no more than a cup of crushed Oreos in the batter.
- Oil substitutes – If you don’t want to use vegetable oil, most other oils will work just fine as well. For example, avocado oil, canola oil, etc. It may give the cake just a slightly different flavor, but this is usually hardly noticeable.
- Egg substitute – If you prefer to not use the egg, you can always try unsweetened applesauce. It’s ¼ cup per egg, so ½ a cup for this recipe.
Can I Make This Cake Into Three Layers Instead?
Yes, of course. You’ll just want to make sure and make enough extra cake batter and frosting to account for the addition. If you try and separate the batter into three pans, your layers will be too thin.
What Kind of Cocoa Powder Did You Use?
I used Hershey’s Unsweetened Cocoa Powder. However, you can use the cocoa powder of your choosing. I just prefer this brand and its consistency as the flavoring is my favorite when cooking with desserts.
Did you make this recipe? If so, I would love to hear about your experience with this Oreo Cake and any renditions you attempted in the comments below.
More Cake Recipes You’re Sure to Love:
- Lemon Blueberry Cream Cheese Coffee Cake
- Carrot Sheet Cake
- Salted Caramel Apple Cake
- Lemon Cake with Cream Cheese Buttercream
- Japanese Cotton Cheesecake
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups sugar
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1/2 cup vegetable oil
- 1 cup milk
- 1 cup boiling water
- 2 tsp vanilla extract
Oreo Cream Cheese Frosting
- 1/2 cup unsalted butter
- 12 ounces cream cheese
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 10-15 Oreo cookies
- Preheat oven to 350 degrees F
- Butter and flour two 9" cake pans
- Sift the unsweetened cocoa powder, all-purpose flour, baking soda, baking powder, and salt, set aside.
- In a separate bowl, combine the eggs, vegetable oil, milk, sugar, and vanilla extract.
- Mix the flour mixture and egg mixture until well incorporated then pour in the boiling water slowly while mixing
- Divide the batter evenly between the prepared pans and tap pans on the counter to get rid of any air bubbles
- Bake the cakes for about 28-30 minutes or until fully cooked through
- Allow the cakes to completely cool, once cooled frost the cakes
- To make the frosting, mix the cream cheese and butter for about 2 minutes
- Add the powdered sugar, milk, Oreo cookies, and vanilla extract, mix for about 3 minutes on high speed
- Wait until the cake completely cools before frosting.