Cakes

Oreo Cake

4.59 from 82 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.

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

4.59 from 82 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 mins
Cook Time 25 mins
Total Time 55 mins
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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Comments & Reviews

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newest oldest most useful
susmitha
Member
susmitha
1 year 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.

Veronica
Guest
Veronica
4 days 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. 🙂

Ash
Guest
Ash
26 days ago

Hi! Can I add ricotta cheese to this? I have found that it makes cakes less dry and sooo moist! Can’t even taste it. Do you think the yogurt will be just as good of I don’t use ricotta?

jessica0
Member
jessica0
1 month ago

could i add a chocolate drip to the cake pls could you answer quickly cause tomorrow my dads bday

diana
Guest
diana
1 month ago

Hi Gemma, what do i add if i dont have yogurt?

Vie
Guest
Vie
1 month ago

Hello gemma! Good day..
im planning to make this cake but i just want to ask if i can use bittersweet chocolate for this or just the normal chocolate? Thank u. Looking forward for your reply 😉

saena
Guest
saena
1 month ago

Hello Gemma! I want to try this recipe. But I want to make less sweet cream cheese frosting. If I reduce sugar in half, the frosting is well working?
Thank you!!

mishti
Guest
mishti
2 months ago

Hi Gemma. What should I do if I don’t want the eggs. I know you have posted the egg replacement chart but would like to ask more for this recipe. In your egg replacement chart it says that egg can be changed with buttermilk. In this recipe, there is already yogurt, so can i just ignore the egg or i still have to replace it with something else. Thank You.

Member
Madiha Siddiqui
4 months ago

I doubled your recipe that yielded 3 six inches and 2 eight inches cakes.
Made 6 inches Oreo cake with SMBC and Caramel sauce filling for my baby girl’s b’day.. absolute smash hit that was. Super yumm. Caramel sauce enhanced the taste even more. Yumm yumm. Super happy mom here. Thank u much
P.s. picture attached

Ana Crespo
Guest
Ana Crespo
5 months ago

I love this cake!!
Can I double the recipe to make a 3 8inch cake?
Thank you 🙂

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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