Soft, moist black velvet cake layers with rich Oreo-like cocoa flavor and creamy cookies-and-cream buttercream make this Oreo Layer Cake Recipe a showstopping dessert for birthdays, celebrations, and Oreo lovers.
The first slice tells you everything. This Oreo Layer Cake Recipe cuts into dark, tender layers covered with creamy Oreo-speckled frosting. Then, that deep cocoa flavor meets sweet vanilla and crunchy cookie crumbs. It feels festive enough for a birthday, yet it still comes together with familiar ingredients and simple baking steps.
Table of Contents
Oreo Layer Cake Recipe at a Glance
This American-style dessert combines moist black velvet cake with cookies and cream buttercream. Black cocoa gives each layer that familiar Oreo cookie shell flavor.
Prep, Bake, Cooling, and Total Time
Prep takes about 30 minutes, while baking takes roughly 30 minutes. Then, allow about 3 hours for cooling.
So, plan on approximately 4 hours from start to finish. Most of that time comes from waiting for the cake to cool.
Cake Size, Layers, and Serving Tips
This Oreo Layer Cake Recipe makes three 6-inch layers or two 8-inch layers. For the nicest texture, serve the finished cake at room temperature.
If you refrigerate it after decorating, bring it out about 2 hours before serving. As a result, the buttercream softens and the cake tastes tender again.
Ingredients for Oreo Layer Cake
Black Velvet Oreo Cake Ingredients
You will need 2 cups (265 g) all-purpose flour, 1 2/3 cups (340 g) granulated sugar, 2/3 cup (60 g) black cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt.
Also, gather 1/2 cup (120 ml) vegetable oil, 2 large room-temperature eggs, 1 1/2 teaspoons pure vanilla extract, 1 cup (240 ml) full-fat room-temperature buttermilk, and 1 cup (240 ml) hot coffee or hot water.
Cookies and Cream Buttercream Ingredients
For the frosting, use 13 Oreo cookies (139 g), 1 1/2 cups (339 g) room-temperature unsalted butter, and 4 1/2 cups (540 g) powdered sugar.
Next, add 3 teaspoons vanilla extract, 3 tablespoons room-temperature whole milk, and a pinch of salt to taste.
Optional Oreo Garnish
For a bold Oreo finish, keep 12 extra Oreo cookies nearby. You can use whole cookies on top and chopped pieces around the bottom.
Ingredient Substitutions and Helpful Notes
Black Cocoa vs. Dutch-Processed Cocoa
Black cocoa gives this Oreo Layer Cake Recipe its deepest color and cookie-like cocoa taste. However, you can use the same amount of Dutch-processed cocoa or Hershey’s Special Dark cocoa.
The cake will look dark brown instead of nearly black, but it will still taste deeply chocolatey.
How to Make a Buttermilk Substitute
If you have no buttermilk, add 1 tablespoon white vinegar to a measuring container. Then, pour in enough whole milk to reach 1 cup.
Stir it and let it sit for at least 15 minutes before adding it to the batter.
Hot Coffee vs. Hot Water
Hot coffee deepens the cocoa flavor without leaving a noticeable coffee taste. However, hot water works well too.
Either choice keeps the batter thin and helps create a soft crumb.
How to Make Oreo Layer Cake
Prepare the Cake Pans and Preheat the Oven
First, heat a conventional oven to 350°F (177°C). Grease three 6-inch pans or two 8-inch pans.
Then, line each bottom with a parchment or wax-paper circle.
Mix the Black Velvet Cake Batter
Combine flour, sugar, cocoa, baking soda, baking powder, and salt. Mix on low for about 30 seconds.
Next, add oil, eggs, vanilla, and buttermilk. Mix just until everything comes together.
Then, slowly pour in the hot coffee or water while mixing on low. Increase to medium and beat for about 2 minutes. The batter should look quite thin, so do not add extra flour.
Divide and Bake the Cake Layers
Divide the batter between your prepared pans. However, fill each pan no more than two-thirds full.
Bake for 32 to 36 minutes. Then, insert a toothpick into the center. Remove the cakes when the toothpick comes out clean.
Cool and Level the Cake Layers
Let the layers cool completely before frosting. Otherwise, warm cake can soften the buttercream and make stacking difficult.
Once cool, trim raised tops when needed. Even layers make the finished Oreo Layer Cake Recipe easier to stack and slice.
How to Make Cookies and Cream Buttercream
Finely Crush the Oreo Cookies
Process 13 Oreos into very fine crumbs. However, stop before the cookies turn into a greasy paste.
Fine crumbs spread through the frosting much more evenly. They also make piping easier later.
Whip the Buttercream Until Light and Creamy
Beat the room-temperature butter on medium-high speed for about 5 minutes. It should look pale and creamy.
Then, gradually mix in the powdered sugar on low. Scrape the bowl as needed. Next, add vanilla, milk, and salt and mix for another 1 to 2 minutes.
Mix the Oreo Crumbs Into the Buttercream
Add the fine Oreo crumbs and mix on low until they spread evenly throughout the buttercream.
The finished frosting should look creamy with tiny dark cookie flecks in every spoonful.
How to Assemble and Decorate an Oreo Layer Cake
Fill and Stack the Cake Layers
Place the first cake layer on your serving plate or cake board. Next, spread an even layer of cookies and cream buttercream over the top.
Continue with the remaining layers. Meanwhile, check the cake from the side as you stack so it stays straight.
Apply the Crumb Coat and Chill
Spread a thin layer of buttercream over the top and sides. Then, refrigerate the cake for 15 to 20 minutes.
This quick chill firms the frosting and traps loose crumbs.
Add the Final Buttercream Layer
Once chilled, cover the Oreo Layer Cake Recipe with the remaining buttercream. Smooth the top and sides with an offset spatula or cake scraper.
However, you do not need bakery-sharp edges. A softly textured finish looks just as inviting.
Decorate With Oreo Cookies and Buttercream Swirls
Reserve 8 garnish Oreos, then roughly chop the remaining cookies. Next, press the pieces around the lower third of the cake.
Pipe buttercream swirls around the top. Finally, place a whole Oreo between the swirls for a fun cookies and cream finish.
Tips for the Best Oreo Layer Cake
How to Get a Dark Oreo-Like Cake Color and Flavor
Use black cocoa when you can. In fact, it gives the cake its darkest appearance and most recognizable Oreo-style chocolate flavor.
How to Keep the Cake Soft and Moist
Measure the flour carefully, and do not overbake the layers. Also, keep the thin batter as written because the liquid helps create that moist crumb.
How to Prevent Oreo Crumbs From Clogging a Piping Tip
Grind the Oreos very finely if you plan to pipe the frosting. Otherwise, larger pieces can block the tip.
How to Get Clean, Even Cake Layers
Divide the batter evenly between the pans. Then, level fully cooled layers before stacking if their tops rise in the center.
Make-Ahead and Storage Instructions
How to Make the Cake Layers Ahead of Time
Wrap cooled cake layers tightly and keep them at room temperature for up to 2 days. Alternatively, freeze them for up to 2 months.
Then, thaw frozen layers to room temperature before assembling the cake.
How to Store Cookies and Cream Buttercream
Keep the buttercream in an airtight container at room temperature for up to 1 day. Alternatively, refrigerate it for up to 2 weeks.
Before frosting, bring chilled buttercream back to room temperature. Then, whip it again until creamy.
How to Store the Decorated Oreo Cake
Keep the decorated cake covered in the refrigerator when you need longer storage. This also helps the layers stay neat once you cut into the cake.
How to Serve Oreo Layer Cake at the Best Texture
For the softest cake and creamiest frosting, serve this Oreo Layer Cake Recipe at room temperature.
If refrigerated, set the cake out about 2 hours before serving. Then, slice with a clean sharp knife.
How to Make Oreo Cupcakes With This Recipe
Cupcake Yield, Filling, and Baking Time
You can also turn this recipe into about 28 to 30 cupcakes. First, fill each liner no more than two-thirds full.
Then, bake at 350°F (177°C) for 14 to 18 minutes. Cool completely before adding the cookies and cream buttercream.
Frequently Asked Questions
What is the recipe for Oreo cake filling?
For this Oreo cake filling, beat 1 1/2 cups butter until creamy. Then, gradually add 4 1/2 cups powdered sugar, 3 teaspoons vanilla, 3 tablespoons milk, salt, and 13 finely crushed Oreos. Mix until smooth and creamy.
How to make 3 ingredient Oreo cake?
A three-ingredient Oreo cake differs from this layered recipe. Simple versions commonly combine crushed Oreos with milk and a leavening ingredient. However, this Oreo Layer Cake Recipe uses a full black velvet batter and buttercream for a richer celebration cake.
What is the best recipe for Oreo cake?
A good Oreo cake should bring together moist chocolate layers, deep cookie-like cocoa flavor, and creamy Oreo frosting. This recipe uses black cocoa and fine Oreo crumbs to create that classic cookies and cream combination.
What are the ingredients for Oreo cake?
This recipe uses flour, sugar, black cocoa, baking soda, baking powder, salt, vegetable oil, eggs, vanilla, buttermilk, and hot coffee or water. Meanwhile, the buttercream uses Oreos, butter, powdered sugar, vanilla, whole milk, and salt.
More Such Recipes
- rich triple chocolate layer cake
- fudgy black cocoa Oreo chocolate cookies
- easy Oreo cake mix cookies
- Halloween Oreo stuffed chocolate chip cookies
- creamy layered Oreo dessert
- soft red velvet whoopie pies with cream cheese frosting
Final Thoughts
This Oreo Layer Cake Recipe brings plenty of drama to the table without asking for complicated decorating skills. The dark, moist cake tastes deeply chocolatey, while the creamy frosting adds sweet vanilla and Oreo crunch.
So, give the layers enough time to cool, crush those cookies finely, and serve the finished cake at room temperature. Then grab a tall slice and enjoy every soft, creamy, cookie-filled bite.
For more everyday dessert ideas and new baking inspiration, you can also follow Kai Recipes on Pinterest and visit Kai Recipes on Facebook.
Print
Oreo Layer Cake Recipe: Amazing Rich Oreo Dessert
Description
Soft, moist black velvet cake layers with rich Oreo-like cocoa flavor and creamy cookies and cream buttercream make this Oreo Layer Cake Recipe a fun dessert for birthdays, celebrations, and Oreo lovers.
Ingredients
- Black Velvet Cake:
- 2 cups (265 g) all-purpose flour
- 1 2/3 cups (340 g) granulated sugar
- 2/3 cup (60 g) black cocoa powder or Dutch-processed cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (120 ml) vegetable oil
- 2 large eggs, room temperature
- 1 1/2 tsp pure vanilla extract
- 1 cup (240 ml) full-fat buttermilk, room temperature
- 1 cup (240 ml) hot coffee or hot water
- Cookies & Cream Buttercream:
- 13 Oreo cookies (139 g)
- 1 1/2 cups (339 g) unsalted butter, room temperature
- 4 1/2 cups (540 g) powdered sugar
- 3 tsp vanilla extract
- 3 Tbsp whole milk, room temperature
- Pinch of salt, or to taste
- Optional Garnish:
- 12 Oreo cookies
Instructions
- Preheat a conventional oven to 350°F (177°C). Grease three 6-inch cake pans or two 8-inch cake pans, then line the bottoms with parchment or wax-paper circles.
- Combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix on low speed for about 30 seconds.
- Add the vegetable oil, eggs, vanilla, and buttermilk. Mix just until combined.
- Slowly pour in the hot coffee or hot water while mixing on low. Then beat on medium speed for about 2 minutes until smooth. The batter should look quite thin.
- Divide the batter among the prepared pans. Fill each pan no more than two-thirds full.
- Bake for 32 to 36 minutes, or until a toothpick inserted into the center comes out clean. Let the cake layers cool completely.
- Process 13 Oreo cookies into very fine crumbs. Stop before the cookies turn into a paste.
- Beat the butter on medium-high speed for about 5 minutes until pale and creamy.
- Gradually add the powdered sugar while mixing on low speed. Scrape the bowl as needed.
- Add the vanilla, whole milk, and salt. Mix for another 1 to 2 minutes until smooth.
- Add the finely crushed Oreo crumbs and mix on low until evenly combined.
- Level the completely cooled cake layers if necessary.
- Stack the cake layers with cookies and cream buttercream between each layer.
- Cover the cake with a thin crumb coat. Refrigerate for 15 to 20 minutes.
- Cover the chilled cake with the remaining buttercream and smooth the top and sides.
- For the pictured decoration, reserve 8 garnish Oreos. Roughly chop the remaining garnish cookies and press the pieces around the lower third of the cake.
- Pipe the remaining buttercream in swirls around the top. Place a whole Oreo between the swirls.
- Serve the decorated Oreo layer cake at room temperature for the softest cake and creamiest buttercream.`),
- notes:p(`Black cocoa gives the cake its darkest color and characteristic Oreo-like chocolate flavor. You can substitute an equal amount of Dutch-processed cocoa or Hershey’s Special Dark cocoa, although the cake will look dark brown instead of black.
- To make a buttermilk substitute, add 1 Tbsp white vinegar to a container. Add enough whole milk to make 1 cup, stir, and let it sit for at least 15 minutes.
- Hot water can replace the coffee. However, coffee deepens the cocoa flavor without making the finished cake taste noticeably like coffee.
- Grind the Oreos especially finely if you plan to pipe the buttercream so larger crumbs do not clog the piping tip.
- Tightly wrap the cooled cake layers and keep them at room temperature for up to 2 days, or freeze them for up to 2 months. Thaw frozen layers to room temperature before assembling.
- Store buttercream in an airtight container at room temperature for up to 1 day or refrigerate it for up to 2 weeks. Bring refrigerated buttercream to room temperature and whip it again before using.
- You can refrigerate the decorated cake. For the best texture, bring it out about 2 hours before serving.
- For cupcakes, fill liners no more than two-thirds full and bake at 350°F (177°C) for 14 to 18 minutes. The full recipe makes approximately 28 to 30 cupcakes.
- Nutrition information is not provided for this recipe.
Notes
Black cocoa gives the cake its darkest color and characteristic Oreo-like chocolate flavor. You can substitute an equal amount of Dutch-processed cocoa or Hershey’s Special Dark cocoa, although the cake will look dark brown instead of black.
To make a buttermilk substitute, add 1 Tbsp white vinegar to a container. Add enough whole milk to make 1 cup, stir, and let it sit for at least 15 minutes.
Hot water can replace the coffee. However, coffee deepens the cocoa flavor without making the finished cake taste noticeably like coffee.
Grind the Oreos especially finely if you plan to pipe the buttercream so larger crumbs do not clog the piping tip.
Tightly wrap the cooled cake layers and keep them at room temperature for up to 2 days, or freeze them for up to 2 months. Thaw frozen layers to room temperature before assembling.
Store buttercream in an airtight container at room temperature for up to 1 day or refrigerate it for up to 2 weeks. Bring refrigerated buttercream to room temperature and whip it again before using.
You can refrigerate the decorated cake. For the best texture, bring it out about 2 hours before serving.
For cupcakes, fill liners no more than two-thirds full and bake at 350°F (177°C) for 14 to 18 minutes. The full recipe makes approximately 28 to 30 cupcakes.
Nutrition information is not provided for this recipe.