This Oreo Cake is a dreamy dessert that combines rich chocolate layers with creamy, cookie-filled frosting. In just 55 minutes, you can create a showstopping treat that’s perfect for any occasion. The moist cake melts in your mouth, while the crunchy Oreo bits add a delightful texture. Every bite is a harmony of sweet, velvety flavors and a hint of indulgence that’s impossible to resist.
Whether you’re a baking novice or a seasoned pro, this recipe is straightforward and rewarding. The 30-minute prep is a breeze, and the 25-minute bake fills your kitchen with an irresistible aroma. Serve it chilled for a refreshing twist, or enjoy it warm for a gooey, decadent experience. This cake is guaranteed to impress and satisfy every sweet tooth.
Ingredients for Oreo Cake
- For the Cake:
- ½ cup (2oz/57g) cocoa powder
- 1½ cups (7.5oz/210g) all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ sticks (6oz/180g) butter, room temperature
- 1 cup (8oz/225g) sugar
- 3 eggs, beaten
- 1½ teaspoons vanilla extract
- 1 cup (10oz/282g) plain yogurt (Greek yogurt works too)
- ¼ cup (1.5oz/43g) chocolate, melted (dark or milk chocolate)
- For the Frosting:
- 2½ cups (1 lb 4oz/574g) powdered sugar, sifted
- 2 cups (16oz/454g) cream cheese, room temperature
- ½ cup (4oz/115g) butter, room temperature
- 2 teaspoons vanilla extract
- ½ pack Oreos, crushed (plus extra for topping)
Step-by-Step Instructions
- Preheat the oven to 350ºF (180ºC). Grease 3 (6-inch) round cake pans or springform pans and line the bottoms with parchment paper.
- Mix dry ingredients: In a bowl, combine cocoa powder, flour, baking powder, baking soda, and salt. Gently mix with a spoon.
- Cream butter and sugar: In a large mixing bowl (or stand mixer), beat butter and sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs and vanilla on high speed to prevent separation.
- Incorporate yogurt and chocolate: Add yogurt and melted chocolate, mixing swiftly.
- Fold in dry ingredients: By hand, use a spatula to fold the flour mixture into the wet ingredients until no flour remains.
- Divide batter: Evenly distribute the batter between the 3 pans.
- Bake: Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cakes cool completely in the pans, loosely covered with foil. Remove from pans once cooled.
- Make the frosting: In a large bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, then stir in vanilla and crushed Oreos. Chill until needed.
- Level the cakes: Use a serrated knife to shave off any uneven tops.
- Assemble the cake: Place the first layer on a cake plate. Spread a spoonful of frosting evenly on top. Repeat with the next two layers.
- Crumb coat: Spread a thin layer of frosting over the entire cake. Chill for at least 30 minutes.
- Final frosting: Add the final layer of frosting, spreading evenly. Pipe rosettes on top and sprinkle with extra Oreo crumbs.
- Serve: Enjoy immediately or refrigerate and eat within 3 days.
Storage and Reheating Tips
Store your Oreo Cake in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 1 month. To enjoy, simply thaw at room temperature for about 30 minutes before serving. Avoid microwaving to preserve the cake’s texture.
Recipe Variations to Try
For a twist, swap the Oreo crumbs in the frosting with crushed chocolate chip cookies or graham crackers. You can also add a layer of chocolate ganache between the cake layers for extra richness. If you prefer a lighter option, use whipped cream instead of cream cheese frosting and fold in the Oreo crumbs.
Equipment Guidance for Perfect Results
Using a stand mixer or electric hand mixer ensures a smooth, fluffy frosting and well-combined batter. A serrated knife is essential for leveling the cake layers evenly. If you don’t have 6-inch pans, you can use 8-inch pans but reduce the baking time by 3-5 minutes and adjust the frosting quantity accordingly.
Common Questions Answered
Can I use Greek yogurt instead of plain yogurt? Yes, Greek yogurt works well and adds a slight tang. What if I don’t have parchment paper? Grease and flour the pans thoroughly to prevent sticking. Can I make this cake ahead of time? Absolutely! Bake the cake layers a day in advance, wrap them in plastic wrap, and frost them the next day.
Serving Suggestions for a Crowd
Pair this Oreo Cake with a scoop of vanilla ice cream or a drizzle of caramel sauce for a decadent dessert. For a party, cut the cake into smaller slices and serve with coffee or milk. Garnish with extra Oreo crumbs or whole cookies for a stunning presentation.
Oreo Cake
Ingredients
Cake Ingredients
- ½ cup cocoa powder 2oz/57g
- 1½ cups all purpose flour 7.5oz/210g
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ sticks butter room temperature, 6oz/180g
- 1 cup sugar 8 oz/225g
- 3 eggs beaten
- 1½ teaspoons vanilla extract
- 1 cup plain yogurt 10oz/282g
- ¼ cup chocolate melted, 1.5oz/43g
OREO Cream Cheese Frosting
- 2½ cups powdered sugar sifted, 1 lb 4 oz/574g
- 2 cups cream cheese at room temperature, 16oz/454g
- ½ cup butter at room temperature, 4oz/115g
- 2 teaspoons vanilla extract
- ½ pack oreos plus extra for the top
Instructions
- Preheat the oven to 350ºF (180oC). Grease 3 (6-inch) round cake pans or springform pans and line the bottoms with a round piece of parchment paper.
- In a mixing bowl, combine the cocoa powder, flour, baking powder, baking soda and salt. Gently mix using a spoon.
- In a large mixing bowl (or on a stand mixer) combine the butter and sugar. Beat using an electric mixer until light and fluffy.
- Add in the eggs and vanilla and beat it on high speed. (high speed will stop this mix from separating)
- Add in the yogurt and melted chocolate and mix in swiftly.
- By hand, using a spatula or large spoon add the flour mixture to the wet ingredients and fold in the mixture until no flour remains.
- Evenly divide the batter between the 3 pans.
- Bake for roughly 22-25 minutes. Bake until a toothpick inserted in the center comes out clean.
- Once the cake is done baking, allow them to cool completely in the pan loosely covered with foil. Once cool, remove from the tin.
- To prepare the frosting: In a large bowl, using an electric mixer on medium-high speed cream cheese and butter until smooth. Then slowly add in the powdered sugar one spoonful at a time. it is smooth and creamy (do not overbeat). Stir in the vanilla and Oreo cookie crumbs. Chill until needed
- Once cakes are cool, using a serrated night shave off any lumps or bumps on top of the cake that make them uneven.
- Place the first layer of cake on cake plate. Spread a spoonful of frosting on top in an even layer. Continue this step with the next two layers.
- Crumb Layer: Once the cake is stacked, spread a big spoonful of frosting on top and work it down and around the sides of the cake. Cover as much as you can with a thin layer of frosting and then pop it in the fridge to chill for a minimum of 30 minutes.
- Once chilled, follow with more frosting creating the final layer. Try and spread your frosting as evenly as possible. Pipe some rossetes on top and scatter over more cookie crumbs.
- Enjoy straight away or keep refrigerated and eat within 3 days.
