My most requested Chocolate Cake paired with the most amazing, fluffy and creamy OREO Buttercream… can you imagine a better combination? I’m just gonna say it – this is the best Chocolate OREO Cake Recipe EVER!!
If I have to be honest, I am pretty sure the buttercream is the best part… well, I think it is too close to call. The best part is, this recipe is actually super easy! So get out those piping bags and lets get bakin’!
This cake is just amazing. It is one of my favorite cakes that I have made and it is also a family and customer favorite. My chocolate cake is one of my most requested cakes and for good reason. This cake is SUPER moist (I know I hate that word too, but I have no other word… lol) and it is just so light and fluffy.
I really hate dense cakes, so I set out to make a super fluffy and decadent chocolate cake and I am in love with the outcome. Adding Oreo’s is just the “cherry on top” if you will.
Best Chocolate OREO Cake Recipe EVER
Adding crushed Oreo’s in the buttercream is what dreams are made of. You get the crunch of the Oreo and you still taste the creaminess of the filling. My mouth is literally watering… moving on..
Chocolate OREO Cake Recipe Ingredients:
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You can decorate this cake as simple or as extravagant as you want! You can add a simple chocolate ganache on top to give it that something extra. I will include that recipe below as well. You can top with crushed Oreo’s, whipped cream, chocolate shavings, pipe some buttercream and top with Oreo’s. The options are endless!
One thing that I have found that makes my life SO much easier is my cake goop. I know what you’re thinking, “what the heck is cake goop?”, but let me tell ya, it is amazing. Just try it, trust me.
For the longest time I was using shortening and then covering that with flour. While it worked most of the time, there were times where the cake would STILL stick to the bottom and I would have to start all over… wasting materials, time, and sanity. So, I concocted this recipe and it is a life saver!!
Cake Goop Recipe
All you need is flour, vegetable oil, and vegetable shortening. That is it! Super easy and it saves you a lot of headaches! Here’s a short “recipe” for you…
- You’ll need 1 cup of all-purpose flour, 1 cup of vegetable oil, and 1 cup of vegetable shortening.
- Combine all the ingredients together and place about a quarter size amount in your cake pans and brush in with a pastry brush or you can even use a paper towel to wipe it into your pans. Just be sure to get it into all the corners!
- Keep the remaining goop in a airtight container and just keep it handy for the next time you make a cake!
I mean look how beautiful those cakes are…all because of the goop, I’m tellin’ ya.
Now lets get to the goods shall we, remember to pin so you will have it on hand for later!! Here’s the printable Chocolate OREO Cake Recipe below!
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Chocolate Oreo Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 20 1x
Description
My most requested Chocolate Cake paired with the most amazing, fluffy and creamy OREO Buttercream… can you imagine a better combination? I’m just gonna say it – this is the best Chocolate OREO Cake Recipe EVER!!
Ingredients
For the cake
- 2 Cups All Purpose Flour
- 2 Cups Sugar
- 3/4 Cup Natural Unsweetened Cocoa Powder (Hershey’s is the BEST! )
- 2 tsp Baking Powder
- 1 1/2 tsp Baking Soda
- 1 tsp Salt
- 2 tsp Vanilla extract
- 2 Eggs
- 1 Cup Milk
- 1/2 Cup Vegetable Oil
- 1 Cup Boiling Water
Buttercream
- 3 Sticks Butter (I use salted, but you can use unsalted and add about 1/4 tsp salt )
- 5 Cups Powdered Sugar
- 3 Tbsp Crushed OREO cookies (with cream )
- 3 Tbsp Heavy Cream
Ganache (optional)
- 1 cup quality chocolate
- 1/2 cup heavy whipping cream
Instructions
Make the Cake:
- Preheat oven to 350°F.
- Add all of the dry ingredients in the bowl of a stand mixer with a whisk attachment. Whisk together for about a minute.
- Add in all wet ingredients EXCEPT the water. Stir to combine.
- Finally, add in your boiling water, and start slow, and slowly increase the speed to high. Whisk on high for about 1-2 minutes. It should be bubbly!
- Prepare (3) 6″ or (2) 8″ baking pans (see cake goop recipe above). Then divide the batter equally into each pan.
- Bake in the middle of the oven, in the middle of the rack for about 25-30 minutes.
- Remove form the oven and allow to cool.
Make the Buttercream:
- While your cakes are cooling, make your buttercream.
- Add in your room temp butter to a stand mixer with a paddle attachment. Beat the butter until light and fluffy. Mix for about 2-3 minutes.
- Add in your powdered sugar one cup at a time. It will look dry.
- Add in cookie crumbs and cream. Mix for about 4-5 minutes, scraping the sides ever so often. If you fill that the buttercream is too thick, add in a little more cream, one tbsp at a time!
- To prepare the cake, level each layer. Place one layer down, and top with buttercream then add another layer of cake, and continue until you are out of cake. Cover the whole cake with buttercream, and add final touches such as ganache or crushed Oreos!
Making Ganache:
- If you would like to add ganache, place the chocolate and heavy cream in a microwave safe bowl and melt for 30 second increments until fully melted and there are no clumps.
- Let the ganache chill for about 5 minutes and then pour on a cold cake.
- Serve and enjoy!!
- Category: Dessert
- Cuisine: American
Keywords: chocolate cake, one bowl chocolate cake, oreo cake, OREO cookies, OREOs, best chocolate oreo cake, best oreo cake ever
Did you love this recipe??? Check out some of my other top cake recipes!
Hi, your Oreo chocolate cake looks luscious, so I will try it… I have a question – what size pan are you using when you double or triple the recipe? Many thanks.
I attempted to make this recipe the other day and I used two 8″ pans as instructed in the recipe. Halfway through baking my cakes overflowed in the oven. Any idea on what may have went wrong? The outside of the cake that had cooked tasted delicious but I had to throw them away. I would like to try this recipe again.
Oh my goodness – were the pans 2″ tall pans?