Cakes

Oreo Cake

4.5 from 54 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

4.5 from 54 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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Nas
Guest
Nas
1 month ago

I Gemma can I use this exact recipe and make cup cakes Instead of layered cake?? Thank you

Denise
Guest
Denise
1 month ago

Hi Gemma!! I always like to read the recipe a few times before I begin baking. My first question is should the yogurt be regular plain and not Greek yogurt, and should it be full fat? Second question is in the video it says you can use 2, 8 or 9” pans instead, but does not give cooking time. Thank you

Jenna
Member
Jenna
4 months ago

Hi Gemma,
I wanted to try this recipe but my oven is quite small, it probably can’t fit in 3 cake tins on the same rack and level. Can I bake them together at the same time but at different levels? (I’m bad in explaining, hope you understand what I’m talking about????)
I also don’t have so many cake tins, if I’m baking them in two batches, will the later batch’s quality goes wrong? Because I’ve gone through things like this before????

susmitha
Member
susmitha
5 months 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.

Trixie
Member
Trixie
5 months ago

Hi Gemma,
I made this cake and it was amazing! I of course added lots of Oreos to the frosting being a major chocoholic ???? I was wondering if you think a golden Oreo frosting might work with a vanilla or white cake? Would I use the same frosting ingredients and just substitute golden Oreos instead of the regular ones?
Thank you,
Trixie

Ana Crespo
Guest
Ana Crespo
6 months ago

Hi Gemma!
Could you please help ke with the questions?
I’m thinking about buying a cake pan, which side should I buy an 6,7 or 8 inch?
If I want to make a 3 or more layer cake but in my oven I can only fit 2 cake pans, can I put 2 at a time and leave the rest of the batter in the counter while the others are baking?
Thank you!!

Phyllis
Guest
Phyllis
7 months ago

Hi Gemma!

My Oreo-loving daughter will love this as her birthday cake, but I have a question: in the video you say to use one stick of butter in the batter, but the printed recipe says a stick and a half. Which is correct?

Thanks so much,
Phyllis

Rebecca
Guest
Rebecca
8 months ago

Would it be fine to not use cream cheese frosting and instead make an Oreo buttercream frosting? Which would taste better ? You used oreo buttercream frosting for your oreo cupcakes, but not for the cake. And I searched on other sites too and it’s not very common to use oreo buttercream frosting for cakes.. could u please explain the difference between using both types of frosting??

Jane
Guest
Jane
8 months ago

Hi Jemma I so love your baking skills and recipes they were so easy that even a begginer like me can follow. I just have this question in the cream cheese frosting can I add a whipping cream to help reduce the sweetness?

Rachel
Member
9 months ago

Hi Gemma, thank you for all your simple and doable recipes. I tried this recipe, reduced the icing sugar to 450g as we prefer less sweet. The frosting texture is soft but manageable, just had to pop in the fridge to firm up in between.

However I had problem with the piping. The crushed oreo clumped up and got stuck at the nozzle which resulted in inability to pipe even when changed to a larger nozzle. I guess I put too much oreo or the piping ones had to be crushed finer?

Rachel
Greetings from Msia ????

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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 a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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