Name: Oreo Chocolate Layer Cake
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Ingredients: 1.75 cups All-purpose flour (Scoop and level instead of packing for tender cake layers.); 0.75 cups Unsweetened cocoa powder (Choose a good-quality cocoa for luscious chocolate flavor.); 2 cups Sugar (Provides sweetness and moisture.); 2 tsp Baking soda (Helps your cake rise sky-high.); 1 tsp Baking powder (Assists in cake rise.); 1 tsp Salt (Enhances flavors.); 2 large Eggs (For structure and richness.); 1 cup Buttermilk (Adds tenderness.); 0.5 cups Vegetable oil (Ensures a moist cake.); 2 tsp Vanilla extract (For flavor.); 1 cup Hot coffee (Enhances chocolate flavor.); 2 cups Heavy whipping cream (For fluffy cream filling.); 0.5 cups Powdered sugar (Sweetens the filling.); 10 cookies Crushed Oreo cookies (Fold into the filling.); 1.5 cups Unsalted butter (At room temperature.); 4 cups Powdered sugar (Sweetens the frosting.); 0.5 cups Heavy cream (Makes the frosting spreadable.); 1 tsp Vanilla extract (For flavor.); 0.5 cups Crushed Oreo cookies; As needed pieces Whole Oreo cookies (For decorating.)

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An Irresistible Oreo Chocolate Layer Cake with Cream Filling: My Family’s New Favorite

Every special celebration in my family begins (and ends) with chocolate cake—there’s just something magical about a deeply moist cake, rich chocolate frosting, and that sweet anticipation before the first slice. But the very first time I made this Oreo chocolate layer cake with cream filling, even my most cake-spoiled loved ones sat up and took notice. Picture this: a rainy Saturday, laughter echoing from the kitchen, the air thick with cocoa and coffee. My little one’s hands were covered in Oreo crumbs, and sneaking tastes of the cream filling. This cake isn’t just “dessert”—it’s an event. And trust me, once you taste layers of soft chocolate cake, whipped Oreo filling, and creamy Oreo-studded buttercream, you’ll never look at cookies-and-cream the same way again.

Why You’ll Adore This Oreo Chocolate Layer Cake

Let me gush about this Oreo chocolate layer cake with cream filling for a second, because you deserve to know why it’s a game-changer:

Seriously Indulgent Layers: Each bite is a dreamy combo of moist, chocolaty cake paired with fluffy, cookies-and-cream filling. Those crushed Oreos in every layer? Heaven.
Crowd-Pleaser: Whether it’s a birthday, reunion, or just a random Tuesday, people light up when they see this cake. It’s like the classic chocolate cake AND the world’s best Oreos dessert rolled into one.
Simple to Make, Impressive to Serve: If you can stir and spread, you can make this showstopper. But the finished Oreo cake looks like you snagged it from a fancy bakery.
Ultimate Comfort Food: There’s something about the chocolate–Oreo combo that just feels cozy and nostalgic—we all need a little extra joy sometimes, right?

Ingredients You’ll Need for Oreo Chocolate Layer Cake

Gather these Oreo cake ingredients (trust me, you don’t want to skimp on quality here):

All-purpose flour (1¾ cups / 220g): Scoop and level instead of packing for tender cake layers.
Unsweetened cocoa powder (¾ cup / 65g): Choose a good-quality cocoa for luscious chocolate flavor.
Sugar (2 cups / 400g): Both sweetness and moisture.
Baking soda & baking powder (2 tsp & 1 tsp): These help your cake rise sky-high.
Salt (1 tsp): Don’t skip it—brings all the flavors together.
Large eggs (2): For structure and richness.
Buttermilk (1 cup / 240ml): Adds classic “bakery cake” tenderness. No buttermilk? Mix milk with 1 tbsp vinegar (or lemon juice) and let it sit for 5 mins—old baker trick!
Vegetable oil (½ cup / 120ml): Ensures a moist cake every time.
Vanilla extract (2 tsp in cake, 1 tsp in cream, 1 tsp in buttercream): Flavor, flavor, flavor.
Hot coffee (1 cup / 240ml): Intensifies chocolate flavor (you won’t taste the coffee itself—promise). Water works, too!
Heavy whipping cream (2 cups / 480ml): For that irresistible, fluffy Oreo cream filling.
Powdered sugar (½ cup / 60g for filling, 4 cups / 500g for frosting): Sweetens and lightens the texture.
Crushed Oreo cookies (about 10 for filling, ½ cup / 60g for frosting): Go ahead, sneak a few while crushing.
Unsalted butter (1½ cups / 340g): Let it soften before you start for a creamy frosting.
Heavy cream (½ cup / 125ml): Makes the buttercream perfectly spreadable.
Whole Oreo cookies (for decorating): Because pretty cakes taste better—or at least look better on Instagram!

Step-by-Step Guide: Making the Perfect Oreo Chocolate Layer Cake

Ready to wow your friends and family with this cookies-and-cream masterpiece? Here’s how to make the dream:

Preheat and Prep:
Set your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper (trust me, it makes removing them a breeze).
Mix Dry Ingredients:
In a big bowl, whisk together flour, cocoa, sugar, baking soda, baking powder, and salt. Pause and savor that deep chocolate aroma!
Add Wet Ingredients:
Drop in eggs, buttermilk, oil, and vanilla. Mix until smooth—no lumps! Slowly pour in hot coffee or water. The batter will be runny, but that’s what gives you extra-moist cake.
Bake:
Divide the batter evenly between pans. Bake for 30–35 minutes (a toothpick should come out mostly clean).
Cool:
Let cakes rest in their pans for 10 minutes, then turn out onto racks and cool completely. (Resist nibbling, if you can.)
Make the Oreo Cream Filling:
Whip that heavy cream with powdered sugar and vanilla until stiff peaks form. Gently fold in crushed Oreos. Chill while you prep the rest—this step is pure cookies-and-cream bliss!
Oreo Buttercream Frosting:
Beat softened butter until creamy. Gradually add powdered sugar, then beat in heavy cream and vanilla. Once fluffy, fold in crushed Oreos. If you’re feeling fancy, add 1 tsp espresso powder for a mocha twist.
Assemble the Cake:
Carefully slice each cake in half for 4 beautiful layers. Place one layer on your stand, spread with Oreo cream filling, and repeat. Coat the outside with that dreamy Oreo buttercream.
Decorate:
Pipe swirls on top, press whole Oreos around the edge, and scatter Oreo crumbs. Admire your handiwork!

(If you’re making this Oreo chocolate cake for the first time, give yourself an extra half hour—you’ll want to snap photos and probably sneak a second taste of that cream.)

My Secret Tips and Tricks for Oreo Layer Cake Success

Let me spill my cookies-and-cream secrets so your Oreo chocolate layer cake with cream filling is a total triumph:

Room Temperature Ingredients:
Make sure eggs, buttermilk, and butter are at room temp for a fluffy, even batter and smooth frosting.
Chill Between Steps:
I always chill the filled cake for 20 minutes before frosting. It helps everything stay sturdier—no “sliding” layers!
Sharp Knife or Cake Leveler:
Use a serrated knife to split the cakes for perfect, even layers. Don’t rush—it’s worth it for that “bakery” look!
Add Espresso Powder:
For a mocha Oreo cake, whisk 1 tsp espresso powder into the buttercream. Chocolate + coffee + Oreo? Unreal.
Don’t Overmix:
When folding the Oreos into the whipped cream, be gentle. That way, every bite stays fluffy and cloud-like!

Creative Variations and Ingredient Swaps

Here’s how you can make this Oreo cake recipe your own (because baking should be flexible and fun):

Gluten-Free:
Substitute a cup-for-cup gluten-free flour blend—so everyone can enjoy!
Dairy-Free:
Use almond/coconut milk with vinegar for “buttermilk,” plant-based whipping cream, and a vegan butter substitute.
Different Cookies:
Try golden Oreos for a twist, or use mint/chocolate-filled Oreos for a festive vibe.
Add a Ganache Drip:
For an extra-fancy finish, pour a thin layer of chocolate ganache over the top before adding frosting swirls and whole cookies.
Single-Layer Version:
No time for layer cakes? Make it as a single layer and simply pile on the cream and frosting—still delicious, less fuss.

These tweaks work beautifully for birthdays, holidays, or those all-important “just because” days.

How to Serve and Store Your Oreo Chocolate Layer Cake

Serving:
This cookies-and-cream dessert shines at room temperature (lets all those flavors bloom!). For neat slices, use a sharp knife dipped in warm water between each cut.
Storing:
Keep covered in the fridge for up to 2–3 days. This Oreo chocolate cake with cream filling actually tastes even better the next day, as the flavors meld. Just take out 30 minutes before serving so the buttercream softens back up.
Freezing Leftovers:
You can slice and freeze the layers individually, wrapped in plastic and foil. Just thaw in the fridge before serving.
Transporting:
If you’re bringing this to a party, chill beforehand so it stays sturdy and gorgeous on the go (major cookies and cream cake hack!).

FAQs: Your Top Questions About Oreo Chocolate Layer Cake Answered

Can I make this Oreo layer cake ahead of time?
Absolutely! Bake and cool the cakes the day before. Assemble and frost the next morning for maximum freshness.

What’s the best way to crush Oreos for this cake?
I use a zip-top bag and a rolling pin—therapeutic and simple. If you like bigger cookie chunks, don’t crush them too fine.

Can I make cupcakes with this recipe?
Yes! Just bake the batter in lined muffin tins for 20–22 minutes and prep the

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