Ultimate Oreo Cake
User Reviews
4.5
159 reviews
Excellent
Ultimate Oreo Cake
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The Ultimate Oreo Cake brings together a moist chocolate cake accented by coffee and buttermilk, layered with a cookies-and-cream cream cheese filling and topped with rich chocolate fudge frosting and white chocolate glaze. Crushed Oreo cookies in the filling add texture and signature flavor, making this layered dessert indulgent and visually striking.
Description
This multi-component cake features a chocolate base made with all-purpose flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt. Wet ingredients include eggs, buttermilk, hot coffee, vegetable oil, and vanilla, which produce a moist and tender crumb. The batter is divided evenly into greased and floured pans, baked until a toothpick shows only a few moist crumbs, then cooled.
The filling combines cream cheese and butter with powdered sugar and vanilla, folded in with crushed Oreo cookies to create a creamy, textured layer. The chocolate fudge frosting is made from melted unsweetened chocolate, butter, powdered sugar, milk, and vanilla, producing a smooth and rich covering. A white chocolate glaze, made with powdered sugar, milk, vanilla, and melted white chocolate, adds an extra decorative element. Additional Oreo cookies are used as garnish for presentation.
Ingredients such as coffee enhance the chocolate depth in the cake. Storage instructions note refrigeration for longer freshness, with thawing advice for frozen cake or slices. Frosting techniques include the use of a piping tip for decorative touches.
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Ingredients
For the Cake:
- 2½ cups all-purpose flour + 1 Tablespoon
- 3 cups granulated sugar
- 1 cup Dutch-process cocoa powder 1 tablespoon
- 1 tablespoon baking soda
- 1½ teaspoons baking powder
- 1½ teaspoons salt
- 3 egg at room temperature
- 1½ cups buttermilk at room temperature
- 1½ cups coffee hot, strong, black
- ¾ cup vegetable oil
- 4½ teaspoons vanilla extract
For the Cookies and Cream Filling:
- 8 ounces cream cheese room temperature
- ½ cup butter at room temperature, salted
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 12 Oreo cookies crushed or finely chopped, Double Stuf variety
For the Chocolate Fudge Frosting:
- 6 ounces unsweetened chocolate melted and cooled
- 4½ cups powdered sugar
- 1½ cups butter at room temperature, unsalted
- 6 tablespoons whole milk or half-and-half
- 1 tablespoon vanilla extract
For the White Chocolate Glaze:
- 2 cups powdered sugar sifted
- 4 tablespoons milk whole
- ½ teaspoon vanilla extract
- 6 ounces white chocolate melted and still warm
To Garnish:
- Oreo cookies additional
Instructions
- Make the Cake: Preheat oven to 350 degrees F. Grease three 8-inch round cake pans, line the bottoms with rounds of parchment paper, grease the parchment, then flour the insides of the pans, tapping out excess; set aside.
- In the bowl of an electric mixer (or large mixing bowl if you're using a hand mixer), sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla.
- Add the wet ingredients to the dry ingredients and mix for 2 minutes on medium speed. Scrape the sides and bottom of the bowl and mix for an additional 20 seconds (the batter will be very thin).
- Divide the batter evenly among prepared pans. Bake for 20 minutes and rotate the pans in the oven. Continue to bake until a toothpick inserted into the center of one of the cakes comes out almost clean (with a few moist crumbs), about 12 more minutes. Cool the cakes (in the pans) on wire racks for 20 minutes, then carefully turn them out onto cooling racks to cool completely.
- Make the Cookies and Cream Filling: Using an electric mixer on medium speed, beat the cream cheese, butter, and vanilla until smooth, about 2 to 3 minutes. Reduce the mixer speed to low and add the powdered sugar, mixing until completely incorporated. Increase the mixer speed to medium-high and beat until fluffy, about 1 minute. Using a rubber spatula, fold in the crushed cookies.
- Make the Chocolate Fudge Frosting: Place all ingredients in a food processor and process until smooth, about 1 minute, stopping to scrape the sides of the bowl halfway through.
- Make the White Chocolate Glaze: In a large bowl, whisk together the powdered sugar, milk, and vanilla extract until incorporated and smooth. Slowly stir in the white chocolate with a rubber spatula. The glaze should be thick yet pourable; if the glaze appears too thick, thin it out with addition milk, a tablespoon at a time, until you reach the desired consistency.
- Assemble the Cake: Place one of the cake layers on a serving platter and spread with half of the cookies and cream filling. Top with another cake layer and spread with the remaining cookies and cream filling. Top with the remaining cake layer. Frost the entire cake with the chocolate fudge frosting. Pour the white chocolate glaze onto the center of the top of the cake and allow to spread and drip over the sides. Refrigerate for at least 15 minutes, or until it is completely set. Using the chocolate fudge frosting, pipe swirls on top of the cake and garnish with additional Oreo cookies. The cake can be kept at room temperature if being served the same day. If you are making the cake ahead of time (or have leftovers), store it in the refrigerator but allow it to sit at room temperature for at least 1 hour prior to serving.
Notes
- If substituting pans, 9-inch rounds work but reduce baking time accordingly and monitor doneness carefully.
- Use buttermilk for best texture; alternatively, combine milk with lemon juice or vinegar as a substitute.
- Decaffeinated coffee or hot water can replace coffee to adjust caffeine content or flavor preference.
- The chocolate fudge frosting is easiest made in a food processor or mixer for proper texture.
- Store leftovers refrigerated covered up to one week, and allow cake to return to room temperature before serving.
- Freeze the whole cake wrapped securely for up to three months or individual slices wrapped and thawed at room temperature.
Nutrition Information
Show Details
Calories
711kcal
(36%)
Carbohydrates
137g
(46%)
Protein
8g
(16%)
Fat
52g
(80%)
Saturated Fat
33g
(165%)
Cholesterol
114mg
(38%)
Sodium
618mg
(26%)
Potassium
368mg
(8%)
Fiber
4g
(16%)
Sugar
112g
(224%)
Vitamin A
1010IU
(20%)
Vitamin C
0.1mg
(0%)
Calcium
121mg
(12%)
Iron
4.6mg
(26%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 711 kcal
% Daily Value*
| Calories | 711kcal | 36% |
| Carbohydrates | 137g | 46% |
| Protein | 8g | 16% |
| Fat | 52g | 80% |
| Saturated Fat | 33g | 165% |
| Cholesterol | 114mg | 38% |
| Sodium | 618mg | 26% |
| Potassium | 368mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 112g | 224% |
| Vitamin A | 1010IU | 20% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 121mg | 12% |
| Iron | 4.6mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
159 reviews
Excellent
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