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Over the weekend, we celebrated with a family birthday party. The birthday boy got to pick the dinner menu which consisted of grilled pork chops, mushroom risotto, and grilled asparagus. I got to pick the birthday cake and ending up choosing a decadent Oreo Cake.

Clearly I was not on top of my game, because when I preheated the oven to start the Oreo Cake recipe, I realized that I was out of cocoa powder, so I had to improvise because time did not permit a trip to the market for more cocoa powder. I did, however, have a box of Devil’s Food Cake in the pantry, so I went with it. After assessing my refrigerator, I decided to doctor up the cake mix to create a rich, moist and delicious Oreo Cake recipe.

Doctoring up cake mixes is not something that I do often, but it’s not something I’m totally against either. Personally I have had some pretty fabulous results from some boxed mixes and this Oreo Cake is no exception. It is truly one of the most moist, chocolaty cakes that I have ever made and the addition of the Oreo buttercream may seriously make you weak in the knees. I jazzed up the top of the cake with a little ganache which certainly added more chocolaty goodness to an already amazing cake. The scrumptious Oreo Cake is perfect for an upcoming holiday, yet simple enough for every day.

Oreo Cake

Yield: 12 servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Print Recipe

Ingredients:

For the Cake

  • 1 (18.25 ounce) package devil's food cake mix {with or without pudding}
  • 1 (5.9 ounce) package instant chocolate pudding mix
  • 1 teaspoon kosher salt
  • 2 teaspoons pure vanilla extract
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs
  • 1/2 cup warm water
  • 2 cups semisweet chocolate chips

For the Oreo Buttercream

  • 1 stick salted butter – room temperature
  • 1 stick unsalted butter – room temperature
  • 1 tablespoon pure vanilla extract
  • 1 1/2 pounds confectioner’s sugar (powdered sugar, 10x)
  • 3-4 tablespoons very cold milk
  • 25 Oreo cookies chopped

Directions:

For the Cake

  1. Preheat oven to 350 degrees F. Line the bottoms of (2) 9 inch round cake pans with parchment and grease pans thoroughly.
  2. In a large bowl, mix together the cake and pudding mix, salt vanilla, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and divide batter into the prepared pans.
  3. Bake for 30-35 minutes, rotating pans half way through baking the baking time. Bake until the top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake for at least 30 minutes before inverting. Allow cake to cool completely on wire rack.

For the Oreo Buttercream

  1. Cream the butters in the bowl of an electric or stand mixer. Add the vanilla extract and combine well.
  2. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, begin adding the very cold milk… one tablespoon at a time, combining well after each addition until you reach the desired consistency.
  3. Fold in chopped Oreo Cookies and frost your cooled cake layers.
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165 Comments

  1. Sarah Brooks says:

    Jamie-I found this recipe back in 2013 and have made it each year since for my daughter. She’s turning 21 this week and she still wants her Oreo cake. Thanks for this yummy cake that is a birthday staple at our house!

    Reply
    1. Jamie says:

      I love that so much! Thank you so much for sharing. Happy baking!
      Jamie

  2. Alicia says:

    If I was doing (2) 11×15 pans how much cake mix would I need? 

    Reply
    1. Jamie says:

      Hello! I haven’t attempted this recipe in this size pan, so I am not sure of the best method result. If you happen to give it a try, I’d love to know how they turned out. Thanks so much for stopping by.
      -Jamie

  3. Autumn says:

    I have this school project where we have to make a cake at school and I was going to use the oreo buttercream recipe. I have to make it the day before and I was wondering if it needs to be refrigerated after making it?

    Reply
    1. Jamie says:

      Hello! I would go ahead and refrigerate it; just let it come to room temperature and beat it again for about 5 minutes before using. Hope this helps!
      Jamie

  4. Sue says:

    how many cups of powder sugar does 1 1/2 pounds make. Thanks. I keep mine in a large canister.

    Reply
    1. Jamie says:

      Sue-
      I think it would be 6 1/8 cups. I hope this helps.

      -Jamie

  5. Shaann says:

    Hi, can Oreo buttercream use as cupcake frosting? :)

    Reply
    1. Jamie says:

      Hi Shaan, the Oreo buttercream would be wonderful on cupcakes. Thanks for stopping by.

      -Jamie

  6. Kristi says:

    I have a 15.25 oz box of cake mix. Can I keep all of the other ingredients the same in this recipe using this cake mix?

    Reply
  7. Rouline S says:

    Looks so relish can’t wait to try it at home!
    Just one quick question, for the Oreo Buttercream, it says 1 stick of Salted Butter and 1 stick of Unsalted Butter.
    How many Gram is 1 stick equals to? Sorry, it’s just that I live in Australia, all of our butters come in a block..

    Thank you in advance!

    Reply
    1. Jamie Lothridge says:

      Hi Rouline,
      Google tells me a stick of butter is 113.4 grams. Hope that helps,
      – Jamie

  8. Surkhab says:

    This looks absolutely amazing! Can’t wait to try this!

    Reply