Oreo Chocolate Layer Cake

A decadent chocolate layer cake filled with a fluffy Oreo cream filling and topped with creamy Oreo buttercream, perfect for any celebration.

Course Cake, Dessert

Cuisine American

Keyword Celebrate, Chocolate Cake, Cookies and Cream, Dessert, Oreo Layer Cake

Prep Time 30

Cook Time 35

Total Time 1 5

Servings 12 slices

Calories 450kcal

Ingredients

For the Cake

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.

For the Oreo Cream Filling

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.

For the Oreo Buttercream Frosting

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

For Decoration

As needed pieces Whole Oreo cookies For decorating.

Instructions

Preparation

Preheat your oven to 350°F (175°C) and grease and line two 8-inch round cake pans with parchment paper.
In a large bowl, whisk together the flour, cocoa, sugar, baking soda, baking powder, and salt.
Add eggs, buttermilk, oil, and vanilla to the dry ingredients and mix until smooth.
Slowly add hot coffee and stir until combined.

Baking

Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted comes out mostly clean.

Cooling and Filling

Let the cakes rest in their pans for 10 minutes, then turn out onto racks to cool completely.
Whip the heavy cream with powdered sugar and vanilla until stiff peaks form, then gently fold in crushed Oreos.

Frosting

Beat the softened butter until creamy. Gradually add powdered sugar, then beat in heavy cream and vanilla.
Fold in crushed Oreos.

Assembly

Slice each cooled cake in half to create four layers.
Layer the cake on a serving stand, spreading Oreo cream between each layer.
Coat the outside with Oreo buttercream and decorate with whole Oreos.

Notes

For best results, use room temperature ingredients. Chill the filled cake for 20 minutes before frosting for sturdiness. Use a serrated knife to split the cakes evenly. If desired, add espresso powder to the buttercream for a mocha flavor.