This Oreo cake is a chocolate lover’s dream: moist, tender chocolate layers topped with a creamy Oreo frosting. Homemade from start to finish, it’s an easy yet impressive dessert for any occasion.
I’m slightly obsessed with Oreos — they’re perfect in countless desserts and add a nostalgic crunch and creaminess wherever they go. They stand on their own as a treat, but they also elevate cakes, cheesecakes, and cupcakes. This cake pairs a rich chocolate sponge with a smooth Oreo cream cheese frosting for the ultimate combination.
If you enjoy Oreo desserts, this recipe sits nicely alongside other favorites like Oreo cheesecake or Oreo cupcakes. The balance of a moist chocolate cake and decadent Oreo frosting creates a truly memorable dessert.
How to Make Oreo Cake
- Prep – Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set them aside.
- Make the cake batter – Sift together the flour, unsweetened cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk the eggs, sugar, vegetable oil, milk, and vanilla. Combine the dry and wet ingredients until blended, then slowly add the boiling water while stirring until the batter is smooth.
- Bake – Divide the batter evenly between the prepared pans and gently tap the pans to release air bubbles. Bake about 28–30 minutes, or until a toothpick inserted in the center comes out clean.
- Frost – Allow the cakes to cool completely. For the frosting, beat cream cheese and butter together until smooth, then add powdered sugar, a splash of milk, vanilla, and crushed Oreo cookies. Beat until creamy and spreadable, then frost the cooled cake layers.
- Garnish – Top with additional crushed Oreos, Oreo crumbs, or whole cookies if you like. Slice and serve.
Tips and Variations
- Storage – Store the cake in an airtight container in the refrigerator for 5–7 days, or freeze for up to 3 months.
- Thawing – If frozen, allow the cake to come to room temperature naturally. Avoid reheating in the microwave or oven, which can melt the frosting.
- Alternative toppings – Try chocolate shavings, a drizzle of chocolate sauce, chips, or chopped nuts for added texture and flavor.
- Adding Oreos to the batter – You can fold crushed Oreos into the batter if desired. Use no more than one cup of crushed cookies so the batter maintains its structure.
- Oil substitutes – Avocado oil, canola oil, or other neutral oils work well in place of vegetable oil; flavor differences are usually subtle.
- Egg substitute – For an egg-free option, use unsweetened applesauce at 1/4 cup per egg (so 1/2 cup for this recipe).
Can I Make This Cake Into Three Layers Instead?
Yes. To create three layers, prepare additional batter and more frosting rather than dividing the original batter into three pans, which will make layers too thin. Make enough batter so each layer is substantial.
What Kind of Cocoa Powder Did You Use?
I used a standard unsweetened cocoa powder. Use whichever brand you prefer — the recipe adapts well to different cocoa varieties.
If you make this cake, I’d love to hear how it turned out and any variations you tried in the comments below.
More Cake Recipes You’re Sure to Love:
- Lemon Blueberry Cream Cheese Coffee Cake
- Carrot Sheet Cake with Cream Cheese Frosting
- Salted Caramel Apple Cake
- Lemon Cake with Cream Cheese Buttercream
- Japanese Cotton Cheesecake
You can find more recipes and videos on the author’s channels.
Oreo Cake
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Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups sugar
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1/2 cup vegetable oil
- 1 cup milk
- 1 cup boiling water
- 2 tsp vanilla extract
Oreo Cream Cheese Frosting
- 1/2 cup unsalted butter
- 12 ounces cream cheese
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 10-15 Oreo cookies, crushed
Instructions
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Preheat the oven to 350°F (175°C).
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Butter and flour two 9-inch cake pans.
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Sift the cocoa powder, flour, baking soda, baking powder, and salt; set aside.
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In another bowl, combine the eggs, vegetable oil, milk, sugar, and vanilla.
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Mix the dry and wet ingredients until incorporated, then slowly pour in the boiling water while mixing until smooth.
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Divide the batter evenly between the prepared pans and tap them to remove air bubbles.
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Bake about 28–30 minutes or until a toothpick comes out clean.
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Cool the cakes completely before frosting.
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For the frosting, beat cream cheese and butter for about 2 minutes until smooth.
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Add powdered sugar, a little milk, crushed Oreos, and vanilla. Beat on high for about 3 minutes until fluffy, then spread over the cooled cakes.
Video
Notes
- Be sure the cake is completely cool before frosting to prevent the frosting from melting.
Nutrition
Nutrition information is an approximation.
Additional Info
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