Have you ever craved a show-stopping dessert that combines the beloved flavor of Oreos with the indulgence of a moist, rich cake? Making an Oreo cake at home isn't just about satisfying your sweet tooth—it's about creating a memorable experience that rivals any bakery confection at a fraction of the cost. This oreo cake recipe delivers bakery-quality results with straightforward techniques anyone can master. 

Ingredients List

    • 2 cups all-purpose flour
    • 1¾ cups granulated sugar
    • ¾ cup unsweetened cocoa powder
    • 2 teaspoons baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 2 large eggs, room temperature
    • 1 cup buttermilk
    • 1 cup strong black coffee, cooled
    • ½ cup vegetable oil
    • 2 teaspoons vanilla extract
    • 20 Oreo cookies, crushed (divided)

For the Oreo Buttercream Frosting:

    • 1½ cups unsalted butter, softened
    • 4 cups powdered sugar
    • ¼ cup heavy cream
    • 1 teaspoon vanilla extract
    • 12 Oreo cookies, finely crushed
    • Optional: Additional whole Oreos for decoration

Timing / Cooking Schedule

Prep time: 25 minutes

Cooking time: 30 minutes

Total time: 55 minutes (plus 1 hour cooling)

This timeline makes the Oreo layer cake perfect for weekend baking projects. The hands-on work is surprisingly quick, with most time devoted to baking and cooling.

Step-by-Step Instructions

Step 1: Prepare Your Pans and Preheat Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or cooking spray, then line the bottoms with parchment paper. This double protection prevents sticking and ensures easy cake removal.

Step 2: Mix the Dry Ingredients In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisking thoroughly eliminates lumps and evenly distributes leavening agents for consistent rise.

Step 3: Combine Wet Ingredients In a separate bowl, beat eggs, buttermilk, coffee, oil, and vanilla until smooth. The coffee enhances the chocolate flavor without making the cake taste like coffee—it's a professional baker's secret!

Step 4: Create the Batter Gradually pour the wet mixture into the dry ingredients, mixing on medium speed for about 2 minutes until fully combined. Fold in half of the crushed Oreos. The batter will be thin—this is correct and produces an incredibly moist chocolate Oreo cake.

Step 5: Bake the Layers Divide batter evenly between prepared pans. Bake for 28-32 minutes until a toothpick inserted in the center comes out with just a few moist crumbs. Avoid overbaking, which creates dry cake.

Step 6: Cool Completely Let cakes cool in pans for 15 minutes, then turn out onto wire racks. Cool completely before frosting—warm cake causes frosting to melt and slide.

Step 7: Prepare the Frosting Beat softened butter until creamy (3-4 minutes). Gradually add powdered sugar, then cream and vanilla. Mix until fluffy, then fold in crushed Oreos. The frosting should be spreadable but hold its shape.

Step 8: Assemble Your Oreo Cake Recipe Place one cake layer on your serving plate. Spread a generous amount of frosting on top, then add the second layer. Frost the top and sides smoothly, using a bench scraper for professional results. Decorate with remaining crushed Oreos and whole cookies if desired.

Nutritional Information

Per serving (serves 12):

    • Calories: 580
    • Protein: 6g
    • Carbohydrates: 78g
    • Fat: 29g
    • Fiber: 3g
    • Calcium: 8% DV
    • Iron: 12% DV

Tips, Variations, or Cooking Advice

Flavor Variations: Try mint Oreos for a refreshing twist, or golden Oreos for a vanilla version. You can also create an oreo cheesecake recipe by adding a cream cheese layer between the cake tiers.

Dietary Modifications: For a gluten-free version, substitute 1:1 gluten-free baking flour. Use dairy-free butter and plant-based milk for a vegan adaptation, replacing eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg).

Make-Ahead Strategy: Bake cake layers up to 2 days ahead; wrap tightly and refrigerate. Frosting can be made 3 days in advance and stored in an airtight container in the refrigerator.

Presentation Tips: For bakery-style decoration, pipe frosting rosettes around the top edge and press Oreo halves into the sides of the cake.

Common Mistakes to Avoid

Mistake 1: Using Cold Ingredients Cold eggs and buttermilk don't emulsify properly, creating a dense texture. Always bring dairy and eggs to room temperature 30-60 minutes before baking.

Mistake 2: Overmixing the Batter Excessive mixing develops gluten, resulting in a tough, chewy cake. Mix just until ingredients are combined—some small lumps are acceptable.

Mistake 3: Frosting Warm Cake This causes frosting to melt and creates a messy, unstable cake. Patience is essential—ensure layers are completely cool to the touch.

Mistake 4: Uneven Layers Eyeballing batter division leads to lopsided cakes. Use a kitchen scale to weigh each pan for perfectly even layers.

Mistake 5: Skipping the Crumb Coat Apply a thin "crumb coat" of frosting first, refrigerate for 15 minutes, then add the final frosting layer. This prevents crumbs from mixing into your beautiful finish.

Storage / Leftovers Tips

Store your finished Oreo cake recipe in an airtight container or covered cake stand at room temperature for up to 2 days, or refrigerate for up to 5 days. The cake actually becomes more moist after a day as flavors meld. For longer storage, freeze unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the refrigerator before frosting.

Frosted cake can be frozen for up to 1 month—freeze uncovered until firm, then wrap carefully. Thaw in the refrigerator for several hours before serving. The cookies and cream cake texture remains excellent after proper freezing and thawing, making this an ideal make-ahead dessert for special occasions.

Leftover slices can be individually wrapped and frozen for quick single servings. Simply microwave for 15-20 seconds for a warm, freshly-baked taste that rivals the original.