The Ultimate Oreo Cake

Moist layers of Oreo-infused chocolate cake filled with fluffy cookies n’ creme mousse and frosted in creamy Oreo buttercream! Triple the Oreo, triple the deliciousness!

Instead of coming up with some elaborate intro for this week’s blog post, can we just skip straight to this cake??

I mean, just look at it. It really needs no introduction.

For quite some time now, I have been craving a good Oreo/Cookies n’ Creme (or is it Cookies and cream?) cake, and I must say that this cake definitely exceeded my expectations.

We all know that I spend a pathetic amount of my day dreaming about desserts. And being the Oreo addict that I am, it was absolutely crucial that this cake have ALL of the elements of a perfect Oreo cake, including:

1) The deepest, darkest layers of moist chocolate cake FLAVORED with Oreos. 

2) Incredibly thick and fluffy layers of cheesecake-like mousse brimming with Oreos.

3) Rich and creamy crushed Oreo-speckled buttercream.

4) And finally, an impressive crown of Oreo treats to finish it off.

So basically, a masterpiece. That’s all I was hoping for. So we all know that the cake looks good, but does it taste as good as it looks?

You bet your momma this cake tastes TEN TIMES better than it looks!

The fluffy, yet densely rich chocolate cake is perfection. I love my chocolate cakes to be dark. There’s just something so alluring and mouthwatering about a dark, almost black chocolate cake, wouldn’t you agree? That’s why in most cases, I’ll use the darker, dutch-processed cocoa over natural cocoa powder since it lends not only a deeper color to cakes, but a deeper, more bittersweet richness. My favorite cocoa powder is Hershey’s Special Dark Cocoa.

And because this IS an Oreo cake, after all, I also incorporated some finely-crushed Oreos into the batter.

It’s almost magical how the dark crumbs of sweet Oreo just melt into the batter as it bakes up, giving the cake this indescribably exquisite flavor. In addition to the chocolate wafers, the creme from the crushed Oreos just adds an extra bit of sweetness that plain sugar can’t add.

Being that this was destined to be the Oreo cake of my dreams, simply filling the cake layers with buttercream just would NOT do. I wanted something light, creamy, and almost too addictive for consumption to go between those rich and chocolatey layers of cake. That’s when this heavenly cookies n’ creme filling was born.

It’s got the fluffiness of a thick whipped cream and a slight tang similar to no-bake cheesecake. I folded in a few coarsely chopped Oreos to complete the cookies n’ creme combo, and boy is this stuff divine! I just love how the chopped Oreos soften as they sit in the filling, giving them that dreamy dipped-in-milk texture.

As for the buttercream, I kept it O-rated (as in Oreo rated) by adding some crushed Oreos to the buttercream. Just enough to add that cookies n’ creme essence as well as to let everyone know that this cake is literally BRIMMING with Oreos. 

Seeing as the chocolate cake, the cookies n’ creme filling, and the Oreo buttercream wasn’t enough (for my standards at least), I decided to pour a generous flood of chocolate ganache over the entire cake. Because in the BaJillian world, there’s really no such thing as too much chocolate.

Finally, to really dress this cake up, I topped it with a few more Oreos, some Hershey’s Cookies ‘n’ Creme bars and kisses, Oreo Chocolate Candy Bars, and some Cookies n’ Creme Pocky.

Oh, and if you were wondering, I used Birthday Cake Oreos for this entire cake, including the chocolate cake, the cookies n’ creme filling, the buttercream, and the top. Regular or double-stuffed Oreos would work just as well. 

I have to say that this is definitely one of the most decadent cakes I’ve ever made, and it was just as fun to decorate as it was to devour. I say devour because once you stick a fork into this cake…

YOU’RE DONE. 

The Ultimate Oreo Cake

Moist layers of Oreo-infused chocolate cake filled with fluffy cookies n' creme mousse and frosted in creamy Oreo buttercream! Triple the Oreo, triple the deliciousness!

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 25 minutes mins

Total Time 2 hours hrs 25 minutes mins

Course Dessert

Cuisine American

Servings 12 Servings

Ingredients

  

Cake:

• ¾ cup hot water
• 1 teaspoon instant espresso powder
• 1 cup all-purpose flour
• 6 Tablespoons dutch-processed cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¾ cup crushed Oreos (about 6)*
• 1 cup granulated sugar
• ¼ cup brown sugar
• ½ cup vegetable oil
• ½ cup plain Greek yogurt
• 1 egg
• 1 ½ teaspoon vanilla

Buttercream/Filling:

• 1 ½ cup unsalted butter cold and cut into Tablespoons
• ¼ teaspoon salt
• 5 cups powdered sugar
• 1 teaspoon vanilla
• ½ cup heavy cream
• ⅓ cup finely crushed Oreos*
• 4 ounces cream cheese
• ¾ cup heavy cream whipped
• 5 Oreos coarsely chopped*

Ganache:

• 4 ounces semi-sweet chocolate chopped or chips
• ½ cup heavy cream
• Extra Oreos, Chocolate, and Candy bars for decorating

Instructions

 

Make the Cake:

• Preheat oven to 350ºF degrees. Line four 6-inch round baking pans with parchment paper and spray with nonstick cooking spray. Add the espresso powder to the hot water, and stir until fully dissolved; set aside to cool.
• In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, crushed Oreos, and both sugars until well combined. Add the oil, yogurt, and espresso liquid and continue stirring with a whisk. Stir in the egg, followed by the vanilla.
• Pour batter into prepared baking pans and bake in the oven for 23-25 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Make the Buttercream/Filling:

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and salt on high until fluffy, about 4 minutes. Add the powdered sugar, a cup at a time, until fully incorporated. Mix on high for 3 minutes. Add the vanilla and heavy cream and continue beating until fluffy, about 2 minutes.
• Remove 1 cup of the frosting and set aside for the filling. Add the 1/3 cup of finely crushed Oreos to the bowl of buttercream and beat until combined. Transfer buttercream to a separate bowl, then return bowl to mixer.
• In the mixer, beat the cream cheese and reserved 1 cup of buttercream on high until creamy. Add half of the whipped cream, and continue beating until combined. Remove bowl from mixer, and fold in the rest of the whipped cream along with the coarsely chopped Oreos.

Make the Ganache:

• Place chocolate into a medium bowl. Pour heavy cream into a small saucepan on the stove and heat over medium-high heat until it begins to boil. Immediately pour hot cream over the chocolate, cover bowl in plastic wrap, then allow to sit for 3-4 minutes. Remove plastic wrap and stir until smooth. Set aside to cool slightly.

To Assemble:

• Place one cake layer on cake pedestal or plate. Top with 1/3 of the filling. Repeat with the remaining cake layers and filling. Place filled cake into the freezer for at least an hour to firm up the filling as well as to ensure easier frosting. Remove cake from freezer, frost top and sides with buttercream. Pour ganache over the top of the cake, allowing some to drip down the sides. Top with desired cookies and candy.
• If not serving right away, cake can be wrapped loosely with plastic wrap and stored in the refrigerator for up to a week.

Notes

*I used Birthday Cake Oreos.