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Do you love Oreos? This Cookies ‘n Cream Oreo Cake is FULL of chocolate and Oreo flavor. Dark Chocolate Cake filled with marshmallow buttercream and tons of Oreos! You’re going to learn how to make an Oreo cake in this post – and it’s amazing. (Also, the cake itself is egg- and dairy-free!)
I can vouch for how good this cake is because I made it twice in a week. The first time, I was going to a party and just felt like making a cake. Normally I go with cookies or brownies for a party because they’re just easier, but I was totally craving cake. Normally when I crave cake I crave vanilla but I really wanted a CHOCOLATE cake and I wanted Oreos too.
I decided to make a rich, deep, dark chocolate cake using my favorite recipe and then sort of turn it into a giant Oreo by making a frosting that tastes like an Oreo filling. I also crammed in a bunch of Oreos because why not?
Everyone raved about it and one of the girls there actually requested it for her birthday cake the following week. This is the BEST Oreo Cake Recipe – it’s proven to be delicious and tastes like a giant Oreo!
How to make Oreo Cake
- The cake is made super dark by using Hershey’s Special Dark Unsweetened Cocoa Powder. This is basically Dutch Process Cocoa Powder, which can be used instead.
- The cake itself is also EGG-FREE and DAIRY-FREE. The rise is created by a mixture of baking soda and vinegar. I also use coffee in the cake to bring out the chocolate flavor, but you can skip that and just increase the water if you don’t want to use coffee.
- Vegetable Oil is a neutral oil that keeps the cake super moist.
- I like to whisk my dry ingredients first – this includes the sugar – in a large bowl. Then whisk the wet ingredients in a large measuring cup or another bowl, then whisk together. The cake batter will be thin.
- You know cake is done baking when a toothpick comes out clean from the center of the cake.
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How to make Marshmallow Frosting
The BEST part of this cake is the filling. This cookies ‘n cream frosting really does taste like the center of an Oreo cookie – sweet and fluffy! It’s a super easy frosting I like to eat with a spoon. It’s delicious between the cake layers.
- It’s made by using a combination of butter, shortening, AND marshmallow fluff, which gives it that telltale Oreo filling taste.
- Heavy whipping cream to make it nice and fluffy.
- Oreos: Because if you’re making an Oreo cake you need Oreos on top! If you want, crush extra Oreos and stir them into the frosting.
- To frost the cake I add one cake layer to the cake plate, frost and add chopped Oreos, then continue with my layers. Frost the sides and top and then add – you guessed it – MORE Oreos!
Frosting Options
- You could also frost the cake with cream cheese frosting or stable whipped cream frosting.
- I also have an Oreo Buttercream that would be delicious.
Expert Tips
- You can use regular unsweetened cocoa but the recipe won’t turn out as “dark” or Oreo flavored.
- If you don’t want to use coffee, just more hot water instead. Hot water is important because it helps to bloom the chocolate, increasing that chocolate flavor.
- To coat the cake completely with frosting reserve enough to do the top and sides, and crush extra Oreos to coat. If you want thick layers of frosting on the outside, then double it.
- Yes you need 1 teaspoon of salt in the frosting – otherwise the frosting will be way too sweet.
- Don’t want to use shortening in the filling? It won’t taste as much like Oreo filling, but you can use all unsalted butter.
Oreo Cake Recipe
Recipe Video
Ingredients
For the cake:
- 3 cups (372g) all purpose flour
- 2 cups (400g) granulated sugar
- ½ cup (40g) unsweetened DARK cocoa powder (I used Hershey’s Special Dark)
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 ½ cups (355ml) hot water
- ½ cup (118ml) hot coffee see note
- ¾ cup (177ml) vegetable oil
- 2 tablespoons (30ml) white vinegar
- 1 teaspoon vanilla extract
For the frosting:
- ½ cup (113g) unsalted butter
- ½ cup (95g) vegetable shortening
- 1 7 ounce jar marshmallow cream/fluff
- 3 cups (339g) powdered sugar
- ½-1 teaspoon salt (see note)
- 1 teaspoon vanilla extract
- 1-2 tablespoons (15-30ml) heavy whipping cream
- 10 Oreos crushed
Instructions
Make the cake:
- Preheat oven to 350°F. Butter and flour two 8” or 9” round cake pans. (I also like to line the bottom with parchment paper for easy removal.)
- Whisk flour, sugar, cocoa, baking soda, and salt in a large bowl. Set aside.
- Whisk hot water, coffee, oil, vinegar, and extract in a large measuring cup or bowl. Slowly stir the wet ingredients into the dry, stirring or whisking until smooth.
- Pour batter evenly into pans. Bake for 34-38 minutes or until a toothpick comes out clean 3” from the side (the middle may still have a few crumbs stuck to the toothpick). These dome quite a bit (in an 8” pan).
- Let the cakes cool completely before removing from pans and frosting.
Make the frosting:
- Beat butter and shortening with a hand mixer in a large bowl until smooth. Mix in fluff until smooth. Slowly mix in the powdered sugar, the add 1/2 tsp salt, vanilla, and 1 tablespoon of the cream. Mix on medium speed until smooth, adding more cream as needed for consistency. Taste and add more salt if the frosting is too sweet.
- To assemble the (naked) cake: remove layers from the pans. Level them as needed using a serrated knife. Place one cake layer on a serving plate, top with half the frosting and smooth it to the edges. Top with half the crushed Oreos. Add the second layer and repeat with the frosting and crushed cookies. Serve room temperature but store loosely covered in the refrigerator.
- Note: to coat the cake completely with frosting reserve enough to do the top and sides, and crush extra Oreos to coat. If you want thick layers of frosting on the outside, then double it.
Recipe Notes
- To omit coffee, you can use 1/2 cup hot water instead.
- In the frosting, use 1/2 teaspoon salt if using unsalted butter. Taste – if it’s too sweet add a few pinches more salt up to an additional 1/2 teaspoon. If using salted butter, reduce to 1/4 teaspoon to start. Adding salt cuts the sweetness of frosting.
- Hershey’s Special Dark Cocoa Powder is the best one for the most “Oreo” taste, but Dutch process or black cocoa will yield similar results.
Recipe Nutrition
Step-by-Step Instruction
1. Mix all the dry ingredients in a large bowl.
2. Mix all the wet ingredients in a large measuring cup or bowl.
3. Whisk them together – this recipe is unbelievably easy.
4. Pour into prepared pans. Bake, then cool on wire rack before frosting.
5. To make the frosting, beat the butter, shortening, and marshmallow cream until smooth, then add in vanilla and salt, powdered sugar and heavy cream until you get the texture you want.
6. To assemble the cake, frost in between layers. If you want to frost the entire cake in a thick layer of frosting, double the frosting. recipe.
Can I freeze the cake a couple days before adding frosting/decorating?
Yes be sure it’s cooled, then wrap it well in plastic wrap.
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