Rich, Creamy, and Nostalgic Oreo Cake

Oreo Cake is a showstopping dessert that brings together rich chocolate layers and dreamy cream cheese frosting studded with everyone’s favorite cookies. This cake is moist, decadent, and topped with crushed Oreos that add the perfect crunch to every bite.

Love More Oreo Recipes? Try My No Bake Oreo Balls or this Football Oreo Truffles next.

Why You’ll Love This Recipe

• Incredibly moist chocolate cake thanks to the hot coffee trick that deepens the chocolate flavor
• Cream cheese frosting with real Oreo pieces folded right in for texture and taste
• Four beautiful layers that look impressive but are simple to assemble
• Nostalgic and crowd-pleasing – kids and adults alike can’t resist Oreos
• Make-ahead friendly so you can bake stress-free for any gathering

Print

Ingredients You’ll Need

Chocolate Cake Layers

• 400 g (about 2 cups) granulated sugar
• 250 g (about 2 cups) all-purpose flour
• 90 g (about ¾ cup) Dutch-process cocoa powder (gives deeper chocolate flavor)
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 3 large eggs, room temperature (helps the batter blend smoothly)
• 2½ teaspoons vanilla extract
• 4 oz (½ cup) vegetable oil
• 4 oz (½ cup) sour cream (keeps the cake tender)
• 4 oz (½ cup) whole milk or buttermilk
• 8 oz (1 cup) hot coffee (don’t skip this – it makes the chocolate sing!)

Oreo Cream Cheese Frosting

• 8 oz cream cheese, softened
• 4 oz (½ cup) salted butter, softened
• 600 g (about 5 cups) powdered sugar, sifted (sifting prevents lumps)
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 3 oz (about 6 tablespoons) heavy whipping cream
• 12 Oreo cookies, finely crushed (to fold into frosting)
• Extra Oreos – crushed or halved for decorating

Why These Ingredients Work

The sour cream, oil, and milk work together to create an incredibly moist crumb that stays tender for days.

Hot coffee is the secret weapon here. It doesn’t make the cake taste like coffee, but it amplifies the chocolate flavor and makes every bite richer.

Dutch-process cocoa gives you that deep, dark chocolate color and taste that pairs perfectly with sweet Oreos.

The cream cheese frosting is tangy enough to balance the sweetness of the cake. Folding crushed Oreos directly into the frosting means you get cookie bits in every swipe.

Room temperature eggs and dairy blend more smoothly into the batter, creating an even texture throughout.

Essential Tools and Equipment

• Two 8-inch round cake pans
• Parchment paper (for lining pans)
• Large mixing bowls (at least 2)
• Whisk or electric mixer
• Rubber spatula
• Wire cooling racks
• Offset spatula or butter knife (for frosting)
• Serrated knife (for slicing layers)
• Cake turntable (optional, but makes frosting easier)

Step-by-Step Instructions

Step 1: Preheat and Prep Your Pans

Preheat your oven to 350°F (180°C).

Grease two 8-inch round cake pans generously with butter or cooking spray, then line the bottoms with parchment paper. This ensures your cakes will release beautifully every time.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt until everything is evenly combined.

No lumps here—this is your flavor foundation.

Step 3: Combine the Wet Ingredients

In another bowl, whisk the eggs, vanilla extract, vegetable oil, sour cream, and milk until the mixture is smooth and creamy.

Take your time here; you want everything fully incorporated.

Step 4: Bring It All Together

Add the dry ingredients into the bowl with the wet ingredients.

Use a spatula or whisk to mix gently until just combined. Don’t overmix—a few small lumps are perfectly fine.

Step 5: Add the Hot Coffee

Pour in the hot coffee and stir until the batter becomes smooth and quite thin.

Don’t worry—that’s exactly what you want! The thin batter bakes up into the most tender cake.

Step 6: Bake the Cake Layers

Divide the batter evenly between your two prepared pans.

Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. The tops should spring back lightly when touched.

Step 7: Cool Completely

Let the cakes cool in their pans for about 10 minutes, then carefully turn them out onto wire racks.

Let them cool completely before you even think about frosting—warm cake will melt your frosting right off!

Step 8: Make the Oreo Cream Cheese Frosting

In a large bowl, beat the softened cream cheese and butter together for 2–3 minutes until light and creamy.

Add half of the powdered sugar and mix on low speed first, then increase to medium-high and beat for 2 minutes.

Add the remaining powdered sugar and repeat. Finally, add the vanilla, salt, and heavy cream, then whip everything for 2–3 minutes until the frosting is fluffy and smooth.

Step 9: Fold in the Oreos

Gently fold the finely crushed Oreos into your frosting with a spatula.

You want little cookie flecks throughout, adding texture and that iconic Oreo flavor.

Step 10: Slice and Layer

Using a serrated knife, carefully slice each cooled cake layer in half horizontally.

You’ll end up with four thinner layers—this makes the cake look extra impressive and gives you more frosting in every bite.

Step 11: Assemble Your Cake

Place the first layer on your serving plate. Spread about ½ cup of frosting evenly over the top.

Add the second layer and repeat. Continue with the third layer.

For the fourth and final layer, place it bottom-side up so you have a perfectly flat top surface.

Step 12: Frost and Decorate

Use an offset spatula to spread frosting over the top and sides of the cake, smoothing it as you go.

Press crushed Oreos gently into the sides of the cake for a beautiful textured look.

Top with Oreo halves or whole cookies arranged however you like.

You Must Know

Your cake layers absolutely must be completely cool before you frost them. If they’re even slightly warm, the frosting will slide right off and you’ll end up with a melted mess.

I like to bake my layers the night before and let them cool overnight, wrapped in plastic wrap.

Also, make sure your cream cheese and butter are truly softened—not melted, not cold, but soft enough that you can press your finger into them easily. This is the key to smooth, lump-free frosting.

Personal Secret: I always brew my coffee extra strong for this recipe, or I use espresso powder mixed with hot water. That little boost makes the chocolate flavor absolutely pop without adding any coffee taste. Your guests will wonder what makes your cake so incredibly rich!

Pro Tips & Cooking Hacks

• Use a kitchen scale for the most accurate measurements, especially with flour and cocoa powder
• Line your pans with parchment circles – the cakes will release perfectly every single time
• Chill your cake layers for 30 minutes before slicing them in half; they’ll be sturdier and easier to work with
• Keep a bowl of warm water nearby when frosting – dip your spatula in between swipes for an ultra-smooth finish
• Don’t have hot coffee? Use hot water with a tablespoon of espresso powder or instant coffee
• Avoid overmixing the batter once you add the dry ingredients, or your cake can turn out dense
• Sift your powdered sugar before making frosting to avoid lumps that are impossible to smooth out

Flavor Variations & Suggestions

If you want to make this cake even more indulgent, try using mint Oreos for a cookies-and-cream flavor with a refreshing twist.

You could also add a layer of chocolate ganache between the cake layers for extra richness.

For peanut butter lovers, swirl a few tablespoons of creamy peanut butter into the frosting before adding the Oreos.

If you’re not a fan of cream cheese frosting, a classic buttercream works beautifully too—just fold in those crushed cookies the same way.

You can even turn this into cupcakes by dividing the batter into lined muffin tins and baking for about 18–20 minutes instead.

Make-Ahead Options

This cake is wonderfully forgiving when it comes to planning ahead.

You can bake the cake layers up to three days in advance—just wrap them tightly in plastic wrap and store them at room temperature or in the fridge.

The frosting can also be made ahead and kept in the fridge for up to three days; just let it come to room temperature and give it a quick whip before using.

If you want to freeze the cake layers, wrap them individually in plastic wrap and then foil, and they’ll keep beautifully for up to three months. Thaw them overnight in the fridge before assembling.

You can even freeze the fully assembled and frosted cake for up to a month—just make sure it’s well wrapped to prevent freezer burn.

What to Serve With Oreo Cake

This cake is rich and satisfying on its own, but it pairs beautifully with a tall glass of cold milk or a creamy scoop of vanilla ice cream.

For a grown-up gathering, try serving slices alongside freshly brewed coffee or even a dessert wine like port.

If you’re putting together a dessert table, set out some fresh berries like strawberries or raspberries to cut through the richness. A dollop of whipped cream on the side never hurts either.

For a fun party presentation, serve with extra Oreos on the side for dunking into milk while you enjoy your cake.

Allergy Information

This Oreo Cake contains common allergens including wheat (gluten), dairy (milk, cream cheese, butter), eggs, and soy (often found in Oreos and chocolate).

If you need a dairy-free version, you can substitute the butter with vegan butter, use dairy-free cream cheese, and swap the milk and cream for almond or oat milk.

For a gluten-free version, use a 1:1 gluten-free flour blend in place of all-purpose flour and make sure to use gluten-free Oreos.

The eggs can be replaced with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), though the texture will be slightly different.

Always check ingredient labels, especially on cookies and cocoa powder, if you have severe allergies.

Storage & Reheating

Store your Oreo Cake covered in the refrigerator for up to four days. The cream cheese frosting needs to stay chilled, and the cake actually tastes even better after a day because the flavors have time to meld together.

For the best texture, let slices sit at room temperature for about 20 minutes before serving—the frosting will soften slightly and the cake will be more tender.

If you’ve frozen the cake, thaw it overnight in the refrigerator, still wrapped.

You don’t need to reheat this cake since it’s meant to be enjoyed at room temperature or slightly chilled. Just slice, serve, and watch it disappear!

Questions I Get Asked A Lot

Can I make this as a sheet cake instead of a layer cake?

Absolutely! Pour all the batter into a greased 9×13-inch pan and bake for about 35–40 minutes. Let it cool completely, then frost right in the pan for an easier, more casual presentation.

How do I get smooth frosting on the sides?

The trick is to do a “crumb coat” first—spread a thin layer of frosting all over the cake and chill it for 30 minutes. This seals in the crumbs. Then add your final, thicker layer of frosting and smooth it with an offset spatula dipped in warm water.

Can I use a different filling between the layers?

Of course! Try chocolate ganache, whipped cream, or even a thin layer of chocolate pudding. Just make sure whatever you use is thick enough to hold the layers in place without sliding.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Oreo Cake turned out and what special occasion you made it for.