Description
This Oreo Chocolate Cake features moist chocolate layers filled with silky Oreo buttercream and topped with a glossy ganache drip, creating a bakery-style dessert that is easy to make at home.
Ingredients
- Chocolate cake: 2 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup natural cocoa powder, 2 tsp baking soda, 1 tsp salt, 2 large eggs, 1 cup milk, 1 cup vegetable oil, 1 1/2 tsp vanilla extract, 1 cup boiling water or hot coffee
- Oreo buttercream: 1 cup unsalted butter (softened), 3–4 cups powdered sugar, 1 tsp vanilla extract, 2–3 tbsp heavy cream or milk, 10–12 Oreo cookies (very finely crushed), pinch of salt
- Ganache drip: 1 cup semi-sweet chocolate chips, 1/2 cup heavy cream
- Optional filling and décor: 8–12 extra Oreos, chopped
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans with parchment paper.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla extract to the dry ingredients. Mix until smooth.
- Stir in the boiling water or hot coffee. The batter will be thin.
- Divide the batter evenly between the prepared pans.
- Bake for 28–32 minutes, or until a tester inserted into the center comes out with a few moist crumbs.
- Let the cakes cool in the pans for 10 minutes, then invert them onto wire racks to cool completely. Level the tops if necessary.
- Prepare the Oreo buttercream: Beat the softened butter in a bowl until creamy and pale.
- Gradually add the powdered sugar, beating until fluffy.
- Mix in the vanilla extract and enough heavy cream or milk to reach a spreadable consistency.
- Fold in the very finely crushed Oreo cookies and a pinch of salt.
- Prepare the ganache drip: Heat the heavy cream in a small saucepan until steaming.
- Pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for 2 minutes.
- Stir the mixture until it is smooth and glossy. Let it cool until thickened but still pourable.
- Assemble the cake: Place the first cake layer on a serving plate. Spread a generous layer of Oreo buttercream over the top and sprinkle with chopped Oreos.
- Place the second cake layer on top.
- Apply a thin crumb coat of buttercream over the entire cake and chill for 20 minutes.
- Apply a smooth final coat of Oreo buttercream.
- Spoon or pipe the ganache around the edges of the cake to create drips, and spread a thin layer on top.
- Pipe decorative swirls and add halved Oreos as desired.
- Chill the finished Oreo chocolate cake for 15 minutes to set before slicing and serving.
Notes
- For a deeper chocolate flavor, use hot coffee instead of hot water in the cake batter.
- To achieve a silky smooth buttercream, ensure the Oreo cookies are pulverized into a very fine crumb.
- For clean, controlled ganache drips, chill the frosted cake for 15–20 minutes before applying the ganache, and ensure the ganache is at the right pourable consistency.
- The cake layers can be baked a day in advance, wrapped tightly, and chilled. Frost and decorate the next day for best results.
- Prep Time: 20 minutes
- Cook Time: 28–32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330–450
- Sugar: 30–42 g
- Sodium: 220–280 mg
- Fat: 15–22 g
- Saturated Fat: 8–12 g
- Unsaturated Fat: 5–8 g
- Trans Fat: 0 g
- Carbohydrates: 45–65 g
- Fiber: 2–3 g
- Protein: 5–8 g
- Cholesterol: 45–60 mg
Keywords: Oreo chocolate cake, cookies and cream cake, Oreo buttercream, ganache drip cake, homemade Oreo cake, chocolate sandwich cookie cake, easy Oreo chocolate cake, moist Oreo chocolate cake, decadent Oreo chocolate cake