This post may contain affiliate links. Please read our privacy policy.
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
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
- Preheat oven to 350 degrees F. Line the bottoms of (2) 9 inch round cake pans with parchment and grease pans thoroughly.
- 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.
- 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
- Cream the butters in the bowl of an electric or stand mixer. Add the vanilla extract and combine well.
- 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.
- Fold in chopped Oreo Cookies and frost your cooled cake layers.
Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!
I reaaaally want to make this cake, but am just wondering what ‘a stick of butter’ actually is in grams/cups?
YUMM these are like my dream flavors in a cake, I loovvee Oreos!
I have been looking all everywhere for an Oreo Recipe. I cannot wait to get home and try this out. I really hope that it is as good as it looks. Thanks. :)
This cake tasted great and got good reviews. Does it work as well with other candies like Butterfingers or Snickers?
I made this for my nephews birthday. I was so grateful for this recipe, I had been too busy to make one from scratch and worry about it being good enough. So thanks for sharing. I am so sorry to say this but everyone kept telling me how it was good but they couldn’t eat more than a few bites because it was to sweet. But I kept saying its for the kids sorry! I don’t know maybe cut out some of the chips? Or something. But that buttercream is soo amazing. Homerun with that. Thank you very much for sharing.
I made this and it was DELICIOUS!!!! Thank you so much for the recipie!
I made this cake last night. I LOVE the icing, but I really don’t care for the addition of chocolate chips to the cake. To me it makes it too rich and throws off the oreo flavor. I will try again and leave them out:) Thanks for the recipe!!!
I have to find a reason to make this, and soon!
Does anyone know what the parchment paper is for? Am I supposed to grease the pan before putting the paper in it, or grease the paper (the recipe actually reads “grease the pan”)? I’m baking it right now without the paper (I greased the pan well), so I was just wondering how it will be different.
Thanks!!!! :)
ps – the batter was awesome!!!!!
Ann–
The parchment is just a little extra insurance so that the bottom of your cake doesn’t stick to the pan. Sometimes despite your best greasing efforts cakes will stick.
–Jamie
I just made this cake for my sister who was in town from Texas for her b-day. She is obsessed with chocolate and oreos so I was thrilled when I discovered this cake to make for her. Everyone who has had a slice loved it!! Thanks so much for this really fun recipe!