Oreo Cake

4.99 from 54 votes

This Oreo cake is a layered moist chocolate cake. It has a whipped cream cheese with Oreos filling, Oreo frosting, and a chocolate drip.

Prep Time1

Cook Time18

Total Time1 18

Servings: slices

Calories: 728kcal

Preheat oven to 350F and spray three 8X2 inch round cake pans with non-stick baking spray. Place 8 inch parchment circle on the bottom and spray again.
In a mixing bowl, mix flour, baking powder, baking soda, salt, cocoa powder and sugar together.
2 ½ cups All-purpose flour, 1 ¾ cups White granulated sugar, 1 cup Dutch process cocoa powder, 1 ½ teaspoon Baking soda, 2 ½ teaspoon Baking powder, 1 teaspoon Salt
In a separate bowl, mix oil, buttermilk, vanilla, and eggs. Heat the hot water on the stove, then very slowly pour the hot water into the wet ingredients. Whisk well while stiring.
1 cup Buttermilk, ¾ cup Oil, 4 Large eggs, 1 teaspoon Pure vanilla extract, 1 cup Hot Water
Pour the wet ingredients into the dry. Whisk together until just combined. Don't over mix.
Evenly spread batter into the three cake pans. Bake for 20-24 minutes. Bake until a toothpick inserted comes out clean.
Let the cakes sit in the hot pan for 10 minutes. Then, transfer to a cooling rack and cool completely.

Beat cream cheese on high using a hand mixer. Mix for 1 minute. Add in sifted powdered sugar and vanilla.
4 oz Cream cheese, 1 teaspoon Pure vanilla extract, 1 ½ cups Sifted powdered sugar
Freeze metal bowl and whisk attachment for 10 minutes. Then, whip the heavy cream in the cold bowl on high speed until stiff peaks form.
½ cup Heavy cream
Pour whipped cream on top of cream cheese. Use a rubber spatula to gently fold the whipped cream in.
Chill the whipped cream cheese in the fridge covered until ready to use. Fold in Oreos rights before using.
12 Oreos

Let the butter sit on the counter for 30 minutes to get slightly cold. While waiting, sift the powdered sugar. Use a food processer to blend the Oreos into a fine crumb.
2 cups Unsalted butter, 6 cups Powdered sugar, 9 Oreos
Beat butter for 3 minutes on high speed until light and fluffy. Then, slowly add in the powdered sugar and Oreo crumbs. It will be very thick.
Add in heavy cream, vanilla, and salt. Mix on low until combined. Switch to high speed and beat for 1-3 minutes until the frosting is very creamy.
2 teaspoon Pure vanilla extract, ½ teaspoon Salt, ½ cup Heavy whipping cream

Only make this right before using on the cake. Place chocolate chips in a medium bowl and set aside. Heat heavy cream in a microwave safe bowl for 1 minute. Pour over chocolate chips and let sit for 1 minute and 30 seconds. Stir until glossy and smooth.
1 cup Semi-sweet chocolate chips, ¾ cup Heavy whipping cream

Spread a small amount of frosting on the bottom on your cake stand. Place first layer of cake bottom side down.
Spread ¾ cup of frosting over the cake. Pipe a border or frosting around the edge of the cake. Spread half of the Oreo whipped cream cheese on top. It should be completely even with the border of frosting.
Repeat with the second layer. Place last cake layer with the bottom of the cake facing up.
Apply a light layer of frosting around the cake. Freeze for 15 minutes for it to set and lock in the crumbs. Then, frost the rest of the cake. Freeze the cake for 10 minutes if adding a chocolate drip.
Make chocolate ganache. Pour half of the ganache on top of the cake. Use an offset spatula and push the chocolate off the edge of the cake to create the drips. Pour the rest of the chocolate on top of the cake.
Freeze the cake for 10 minutes to set the chocolate. Then, top with the extra Oreos for decoration.
5-8 Oreos for decoration

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.

High altitude baking- Add an extra 2 tablespoon of flour.

Pull out dairy ingredients 2 hours before baking.