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Easy Chocolate Oreo Cake Recipe

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Servings 16 slices

Ingredients
  

CHOCOLATE CAKE

  • 2 cups 260g flour
  • 2 cups 414g sugar
  • 3/4 cup 85g natural unsweetened cocoa powder OR Hershey’s Special Dark Cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup 240ml buttermilk
  • 1 cup 240ml vegetable oil
  • 1 1/2 tsp vanilla
  • 1 cup 240ml boiling water

OREO ICING

  • 1 1/2 cups 336g butter
  • 1 1/2 cups 284g shortening
  • 8 –9 cups 920g-1035g powdered sugar
  • 3 cups 414g Oreo crumbs (about 33 Oreos)
  • 1 tsp vanilla extract
  • 6 –7 tbsp 90ml-105ml water

CHOCOLATE GANACHE

  • 6 oz 1 cup | 169g semi sweet chocolate chips
  • 1/2 cup heavy whipping cream
  • Oreos optional

Instructions
 

  • Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.
  • Add all dry ingredients to a large bowl and whisk together.
  • Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.
  • Add vanilla to boiling water and add to mixture. Mix well.
  • Divide batter between three cakes pans and bake at 300 degrees for about 30-33 minutes, or until a toothpick comes out with a few crumbs.
  • Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
  • Make icing while cakes cool. Beat together butter and shortening until smooth.
  • Slowly add 4 cups of powdered sugar and mix until smooth.
  • Add vanilla and Oreo crumbs and mix until smooth.
  • Add another 4-5 cups of powdered sugar and mix until smooth. Add water or milk until you get a smooth consistency.
  • Set aside about 3 1/2 cups of icing for the filling inside the cake and add chopped Oreos, if using.
  • Once cakes are cool, remove cake domes from top with a large serrated knife.
  • Place first layer of cake on cake plate. Spread 1/2 of the icing with the chopped Oreos on top in an even layer.
  • Add second layer of cake and add the rest of the of icing with chopped Oreos on top in an even layer.
  • Add final layer of cake on top and frost the outside of the cake with remaining frosting. Feel free to use my tutorial for how to frost a smooth cake.
  • To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).
  • Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
  • Drizzle the chocolate ganache around the edge of the cake, then pour the remainder of the ganache on top of the cake and spread evenly. I like to use a squeeze bottle for drizzling around the edges.
  • Allow the ganache to firm up a bit, then pipe the remainder of the frosting around the top edge of the cake (see my tips on making a chocolate drip cake) and add an Oreo between each swirl. I used Ateco tip 847.
  • Sprinkle a few Oreo crumbs onto to the cake, if desired, then serve. Cake is best when well covered for 3-4 days.

Notes

You’ll need at least one full package of Oreos. If you plan to decorate the outside of the cake with more Oreos, as shown, you might need a second package.