Description
This stunning four-layer Oreo Cake features rich, moist chocolate cake made with hot coffee and Dutch cocoa, layered with creamy Oreo cream cheese frosting and decorated with crushed and whole Oreos. Perfect for birthdays, celebrations, or any time you need an impressive homemade dessert.
Ingredients
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
Instructions
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.
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.
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.
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.
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.
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.
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!
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.
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.
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.
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.
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.
Notes
- 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
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American