Cakes

Oreo Cake

4.60 from 107 votes
Learn how to make my Oreo Cake recipe which is a celebration in every bite. It features my new chocolate cake recipe with Oreo Cream Cheese Frosting.

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Hi Bold Bakers!

A cake is a sign of celebration and what better reason to celebrate than finding this recipe for Oreo Cake.

I love this Oreo Cake because it is so light and fluffy. The Homemade Yogurt in the recipe makes it incredibly rich while still feeling weightless. And this Bold chocolate cake is versatile. Feel free to use the cake base with other frostings of your choosing. I guarantee it will never let you down.

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This Oreo Cake is a triple Chocolate threat. The Cake contains both cocoa and dark chocolate and then you wrap all that in a frosting that is speckled with cookies, well that’s just heaven on a cracker!

 

The Oreo Cream Cheese Frosting has the right amount of sweetness to pair with the lightness of the chocolate cake.

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Mixing in the Oreo crumbs will give it a cookies and cream flavor that is sure to ignite all the nostalgia of your childhood as well as please the taste buds of any little ones who might be around for a slice.

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Layering the frosting between the chocolate cakes is like making a huge, triple layer Oreo! Who doesn’t love the sound of that? And decorating this cake can be super simple. Just sprinkle some extra Oreo cookie crumbs on top and add some whole Oreos for a refined look.

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If you love OREO Cookies like I do, check out my Big & Bold OREO Recipes.

Watch The Recipe Video!

Oreo Cake

4.60 from 107 votes
Learn how to make my Oreo Cake recipe which is a celebration in every bite. It features my new chocolate cake recipe with Oreo Cream Cheese Frosting.
Author: adapted fromlifeloveandsugar.com
Servings: 10 servings
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Learn how to make my Oreo Cake recipe which is a celebration in every bite. It features my new chocolate cake recipe with Oreo Cream Cheese Frosting.
Author: adapted fromlifeloveandsugar.com
Servings: 10 servings

Ingredients

  • ½ cup (2oz/57g) cocoa powder
  • cups (7.5oz/210g) all purpose flour
  • teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • sticks (6oz/180g) butter, room temperature
  • 1 cup (8 oz/225g) sugar
  • 3 eggs , beaten
  • teaspoons vanilla extract
  • 1 cup (10oz/282g) plain yogurt
  • ¼ cup (1.5oz/43g) chocolate, melted
  • OREO cream Cheese Frosting
  • cups (1 lb 4 oz/574g) powdered sugar, sifted
  • 2 cups (16oz/454g) cream cheese, at room temperature
  • ½ cup (4oz/115g) butter, at room temperature
  • 2 teaspoons vanilla extract
  • ½ pack oreos plus extra for the top

Instructions

  • To make the cake: Preheat the oven to 350ºF (180oC). Grease 3 (6-inch) round cake pans or springform pans and line the bottoms with a round piece of parchment paper.
  • In a mixing bowl, combine the cocoa powder, flour, baking powder, baking soda and salt. Gently mix using a spoon.
  • In a large mixing bowl (or on a stand mixer) combine the butter and sugar. Beat using an electric mixer until light and fluffy.
  • Add in the eggs and vanilla and beat it on high speed. (high speed will stop this mix from separating)
  • Add in the yogurt and melted chocolate and mix in swiftly.
  • By hand, using a spatula or large spoon add the flour mixture to the wet ingredients and fold in the mixture until no flour remains.
  • Evenly divide the batter between the 3 pans.
  • Bake for roughly 22-25 minutes. Bake until a toothpick inserted in the center comes out clean.
  • Once the cake is done baking, allow them to cool completely in the pan loosely covered with foil. Once cool, remove from the tin.
  • To prepare the frosting: In a large bowl, using an electric mixer on medium-high speed cream cheese and butter until smooth. Then slowly add in the powdered sugar one spoonful at a time. it is smooth and creamy (do not overbeat). Stir in the vanilla and Oreo cookie crumbs. Chill until needed
  • Once cakes are cool, using a serrated night shave off any lumps or bumps on top of the cake that make them uneven.
  • Place the first layer of cake on cake plate. Spread a spoonful of frosting on top in an even layer. Continue this step with the next two layers.
  • Crumb Layer: Once the cake is stacked, spread a big spoonful of frosting on top and work it down and around the sides of the cake. Cover as much as you can with a thin layer of frosting and then pop it in the fridge to chill for a minimum of 30 minutes.
  • Once chilled, follow with more frosting creating the final layer. Try and spread your frosting as evenly as possible. Pipe some rossetes on top and scatter over more cookie crumbs.
  • Enjoy straight away or keep refrigerated and eat within 3 days.

 

 

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Susmitha
Susmitha
4 years ago

Hello Gemma, I would love to bake this cake for my first anniversary, I’m a home baker and I have a two 9” pans how do I adjust the ingredients and time accordingly? Thank you.

Rashmi Soni
Rashmi Soni
3 years ago

Hi Gemma
Wat I can use instead of 3 eggs?

Veronica
Veronica
3 years ago

Hi Gemma!
It will be my birthday on July 10 and I want to bake this cake for my birthday. But I am going to use 8″ round pan. Can you help me how will be the measurement of the ingredients? And is it okay if I will not use yogurt? Or is there any substitute for plain yogurt that I can use? Thank you! I hope you will read this and help me. 🙂

Safia
Safia
5 months ago

Hi Gemma. I want to make the icing black for Wednesday Adams theme. Can I just add the colour powder according to the colour I want to achieve?

Lalisa
Lalisa
1 year ago

Hi Gemma I’m just wondering,would the cake taste the same if I put it in the fridge? Because I made the cake today and I need to bring it to school tomorrow.
Would the cake and the frosting be harden?

Evie Dean
2 years ago

My cream cheese frosting was very runny so I couldn’t coat the cake in it but the cake was super moist. I think it would look good with a chocolate ganache drip.

Saara
Saara
2 years ago

Can leave he coco powder out and the melted chocolate and make it to vanilla cake ?

saara
saara
2 years ago

what can i use if i dont have plain yogurt would buttermilk work?

Luisa
2 years ago

Hi Gemma, I made this cake for the second time last week for my nephews birthday , he absolutely loves it !!! Everyone keeps telling me how delicious the cake was. Thank you for helping us celebrate another birthday in our family!! I’ve also posted a picture on your website 💕

Reema
Reema
2 years ago

Hi Gemma
Thank you for the recepie. I baked this cake hot my sons birthday. Everybody loved it. The.Oreo cream cheese frosting was a hit.
I also wanted to ask if I could bake this cake as cupcakes. If yes for how long?

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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