The BEST Chocolate Oreo Cake

Name: The BEST Chocolate Oreo Cake
Prep time: 15 min
Cook time: 1 h
Total time: 75 min
Yield: 1
Ingredients: 1 3/4 cup cake flour; 2 cups white sugar; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking soda; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 2 eggs, room temperature; 1 cup warm, freshly brewed coffee; 1 cup buttermilk or soy milk; 1/2 cup canola oil; 1 (8 oz.) package cream cheese, softened; 1/4 cup plain Greek yogurt (optional); 1 teaspoon lemon juice; 1 teaspoon pure vanilla extract; 2 cups powdered sugar; 12 Oreos, finely crushed and divided

by Ala

1 8-inch cake

1 hr 15 min

My friends and former co-workers have all declared this Chocolate Oreo Cake one of THE best cakes of all time. Made with a fail-proof, rich chocolate cake recipe and featuring an unbelievably delicious cream cheese Oreo frosting, this gorgeous dessert will become an instant hit for any occasion!

I am SO excited to share this Chocolate Oreo Cake recipe with all of you that I can’t even pester y’all with travel planning updates today. (Gasp–respite from my travel fever blabber, you say? I KNOW!)

This one-of-a-kind recipe features all of the hard hitters that you never knew you needed in a cake: an Oreo-crumb-infused layer of cream cheese frosting sandwiched between the most gloriously moist, fluffy layers of chocolate cake ever invented by mankind! (While I’m pretty sure that mankind is the only species to have invented chocolate cake, I am so irrationally smitten by this particular recipe–which I also feature in my beloved Chocolate Cake with Peanut Butter Frosting–that no hyperbolic statement seems to do it enough justice.)

The cake: I can’t praise this chocolate cake recipe high enough to the skies! It’s fluffy, rich, slightly smoky (with undertones of espresso/coffee), and pretty much failproof. It’s also my favorite chocolate cake recipe to date: I ended up making four variations on this recipe in just one week!

The frosting: Imagine your taste buds wading in a cream cheese pool of tangy, slightly sweet frosting that’s been bathed in Oreo crumbs. The result is an explosion of cookies ‘n cream-esque flavors–perfect for offsetting the rich chocolatey goodness of your cake.

The verdict: Hands-down one of the best-received cakes that I have ever made, period. I brought this decadent cake in for a surprise birthday/farewell party at the old workplace and received so many compliments on it that I was nearly hammered down through the floor with them. Do yourself a favor: MAKE THIS CAKE ASAP!

Anyway, that’s it for now–have fun dreaming of this cake tonight!

The BEST Chocolate Oreo Cake

You can do it! Saved to your recipes

Recipe details

Yield 1 8-inch cake
Time spent: Prep time: 15 Minutes Cook time: 1 Hours Total time: 1 hr 15 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

For the chocolate cake:

1 3/4 cup cake flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 eggs, room temperature
1 cup warm, freshly brewed coffee
1 cup buttermilk or soy milk
1/2 cup canola oil

For the Oreo cream cheese frosting:

1 (8 oz.) package cream cheese, softened
1/4 cup plain Greek yogurt (optional)
1 teaspoon lemon juice
1 teaspoon pure vanilla extract
2 cups powdered sugar
12 Oreos, finely crushed and divided

Instructions

For the chocolate cake:

Preheat oven to 350 degrees F. Lightly grease two round 8-inch springform pans; line bottom of pans with circular parchment paper cut-outs and grease those as well. Set aside.
In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Make a well in the center of dry ingredients. Add eggs, coffee, milk, and oil. Whisk in until batter is smooth and thin.
Divide batter evenly between prepared pans. Bake in preheated oven for 20-25 minutes, or until a toothpick inserted in centers comes out mostly clean with moist crumbs clinging to it. Remove pans from oven and allow cakes to cool for five minutes before running a knife along the cake edges. Carefully remove springform pan rings, wrap cake layers tightly with cling wrap, and transfer to freezer for at least 2-3 hours before handling.

For the Oreo cream cheese frosting:

In a medium bowl, cream together cream cheese, yogurt, lemon juice, and vanilla until smooth. Whisk in powdered sugar, then stir in half of the crushed Oreos. Reserve the remaining Oreo crumbs for decoration.

For assembly:

Once your cake layers have cooled completely, remove cling wrap and invert both layers onto plates. Remove springform pan bottom and peel away parchment paper. Place one layer on an 8-inch cardboard cake round and frost with 2/5 of your frosting. Top with remaining cake layer and apply remaining frosting as desired. Sprinkle Oreo crumbs on top.
Slice and enjoy!

Comments

Debbie Strain on Dec 14, 2021

Can you omit the salt and use gluten-free flour?

Like Reply
- See 1 previous
- Phoebe Elmgrove on Dec 14, 2021
  
  The salt is used just because it will enhance the chocolate flavor. And you can use a gluten free flour for sure.
  
  Like
- Ala on Dec 15, 2021
  
  The salt can be omitted if desired. I personally have not tried this cake using GF flour, but a 1-to-1 sub should work fairly well. My only note is that since I use cake flour in the original (which is sifted to make it lighter), you might want to sift your GF flour and then measure an equal amount.
  
  1
Fef14397112 on Dec 14, 2021

could you make in a bundt pan?

7 Reply
- Ala on Dec 15, 2021
  
  Yes, you can bake this full recipe in a bundt pan if desired. Baking time will vary, but I usually find 45-55 minutes should work. Be sure to test the center with a toothpick for doneness!
  
  1

5 of 38 comments

Top recipes