Bready or Not: Chocolate Oreo Cake

Posted by on Sep 24, 2014 in Blog, Bready or Not, cake, chocolate, oreo | 2 comments

Let’s finish off Cake Month with a cake of chocolate wonder, shall we?

Chocolate Oreo Cake

I made this while visiting my parents’ house for the 4th of July. My brother’s birthday was in June and I let him pick the recipe for me to try. I prepared all of the dry ingredients beforehand and toted them to California.

I think he chose pretty well. This actually reminded me of how our local Savemart bakery used to make their Oreo Cake back in the late ’80s. This is heavy duty chocolate with the frosting and all, though the cake layers had a light crumb. It may not be as dense as some cakes, but it’s still a chocolate fist to the face.

Chocolate Oreo Cake

I was a little disappointed in the filling layer, though–it wasn’t even visible in the cut cake! Therefore, I modified the ingredients to double the cream and sugar there.

Chocolate Oreo Cake

Since I was in my hometown, it was only right that I use local ingredients. I used Rosa Brothers milk–it comes in a glass bottle and everything! Then I had to serve the cake with Superior Dairy chocolate chip ice cream, the best ice cream anywhere. I’ve lived all over the country. I know.

Chocolate Oreo Cake

Like most chocolate cakes, this one improved after a day in the fridge.

Yet another reason why chocolate cake is awesome.

Modified from version here.

Chocolate Oreo Cake

Chocolate Oreo Cake

A delicious chocolate-laden layer cake.
Course: Dessert
Keyword: cake, chocolate, layer cake, oreo
Author: Beth Cato


For cake:

  • 2 cups white sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup baking cocoa sifted
  • 1-1/2 tsp baking powder
  • 1-1/2 tsp baking soda
  • 1 tsp salt
  • 2 eggs room temperature
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water
  • 10-15 Oreos twisted to separate cookies and reveal cream center
  • 15 Oreos chopped directly in half through cookie [for final garnish]

For filling:

  • 2/3 cup whipping cream
  • 4 tsp confectioners' sugar
  • 1/4 tsp vanilla extract
  • black Oreo sides crushed

For icing:

  • 1/2 cup unsalted butter melted
  • 2/3 cup baking cocoa sifted
  • 3 cups confectioners' sugar
  • 1/3 cup milk
  • 1 tsp vanilla extract


Make the cakes:

  • Preheat oven to 350-degrees. Prepare two 9-inch round baking pans by applying nonstick spray, lining with parchment, and then spraying again.
  • Set 5-8 Oreo halves down in each pan. These will be the cream sides, with the cream facing up. Set the black halves aside to be used in the filling.
  • In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt.
  • Add the eggs, milk, oil and vanilla; beat on medium speed for about 2 minutes.
  • Stir in the boiling water. The batter will be very thin. Pour it very carefully into the prepared pans. Don't be surprised if the Oreos float around.
  • Bake the pans for 30 to 35 minutes or until wooden pick inserted in center comes out clean.
  • Cool them for 10 minutes; run a knife around the sides to make sure they are loose, then carefully remove the cakes from pans. Set them on wire racks and remove the parchment from the tops. Let the cakes completely cool.

To make the filling:

  • Beat together the cream, sugar and vanilla until they form stiff peaks. Gently fold in the cookie crumbs.
  • Set up the bottom layer of the cake on the serving dish. Depending on consistency, pipe the filling onto the cake or spread it on with a spatula.
  • Set the top layer in place. If need be, trim the sides of the cake to make them more even.

Make the frosting:

  • Melt the butter. Mix in the cocoa. Alternately beat in the powdered sugar, milk, and vanilla. Add small amounts of milk until it reaches spreading consistency.
  • Frost the cake around the top and sides. Apply the remaining halved Oreos around the bottom and the top; add any sliced-off cake crumbs as well.

Store the cake in the fridge, covered by a dome, foil, or wrap. Like most chocolate cakes, it actually tastes better after the first day. It can also be frozen in slices.


      Chocolate Oreo Cake


      1. This looks evil. As in, I really must make this soon. Pity we’re out of birthdays until December.

        I love that cookie halves are used in the pan, making a cookie crust, like what you might find with a cheesecake!

        • The cookies pieces work so well in the cake, too. They soften, but do add more to the texture. Plus, more chocolate goodness/evilness!

          For a holiday birthday, this could easily be tweaked into a mint version with mint Oreos, too.