Indulging in a decadent dessert can turn any day into a special occasion, and this oreo cookie cake is designed to impress. Featuring rich chocolate cake layers paired with a creamy Oreo ganache filling, it’s the ultimate treat for Oreo enthusiasts and dessert lovers alike. This cake combines deep cocoa notes, a velvety filling, and the crunch of cookie crumbs, making it a showstopper for birthdays, celebrations, or weekend indulgence.

Ingredients Breakdown

The beauty of this oreo cookie cake recipe lies in its simplicity and the balance of flavors created through a carefully curated list of ingredients.

For the Chocolate Cake:
The foundation of this oreo cookie cake is a moist, tender chocolate sponge, made using pantry staples. Cocoa powder infuses the cake with an intense chocolate flavor, while buttermilk ensures the crumb is soft and fluffy. The addition of hot boiling water enhances the cocoa’s richness, unlocking its full depth. Avocado oil keeps the cake light and smooth without compromising on moisture, and sea salt balances the sweetness for a refined taste.

For the Oreo Cream Filling (Ganache):
The ganache elevates this oreo cookie cake from simple to spectacular. White chocolate serves as the creamy base, while heavy whipping cream provides the smooth texture essential for a silky filling. Softened salted butter adds a luscious richness, with powdered sugar lending just the right touch of sweetness. The star ingredient pulsed Oreo cookies brings in a nostalgic crunch, tying the entire dessert together with its iconic flavor.

Step-by-Step Instructions

A perfectly executed cake depends on technique as much as ingredients. Follow these steps to achieve a bakery-quality oreo cookie cake.

Preparing the Cake Batter:
Begin by lining two 6-inch round cake pans with parchment paper and lightly greasing the sides for a seamless release. Preheat the oven to 325°F (163°C) to ensure even baking.

In the mixing bowl of a stand mixer, sift together the all-purpose flour, cocoa powder, sugar, baking powder, baking soda, and sea salt. This step eliminates lumps and aerates the dry mixture for a smooth batter.

In a separate measuring cup, mix avocado oil, buttermilk, hot boiling water, and vanilla extract. Slowly pour this liquid mixture into the dry ingredients while the mixer runs on low speed. After 30 seconds, stop to scrape down the bowl and add the eggs one at a time. Mix just until the batter is silky and smooth overmixing at this stage can toughen the cake.

Baking the Cakes:
Divide the batter evenly between the prepared pans and give them a gentle tap on the counter to release any trapped air bubbles. Bake for 30-35 minutes, checking for doneness with a toothpick it should come out clean or with a few moist crumbs. Allow the cakes to cool for 15 minutes in the pans before inverting them onto a wire rack. Cooling completely prevents the layers from crumbling during assembly.

Making the Oreo Ganache:
Place chopped white chocolate in a heatproof bowl. Heat heavy cream until steaming but not boiling, then pour it over the chocolate. Let it sit undisturbed for a couple of minutes to soften the chocolate. Stir gently until smooth and glossy.

Once cooled, transfer the ganache to a stand mixer and begin whipping it on low speed. Gradually increase the speed while adding softened butter in small increments, ensuring each addition is fully incorporated. Add powdered sugar and whip until light and airy. Gently fold in crushed Oreo crumbs, distributing them evenly. If the mixture becomes too warm, chill it briefly before use.

Assembling the Layers:
For a tall, elegant cake, slice each cake horizontally into two layers. Start by placing a small dollop of cream on a cake board to anchor the first layer. Spread a generous ½ cup of Oreo ganache evenly across the top, then stack the next layer and repeat.

Once all layers are stacked, use the remaining ganache to apply a thin crumb coat around the cake. This seals in crumbs and creates a smooth surface. Chill for 10-15 minutes to firm up the ganache before applying a final layer for a polished finish.

Recipe Tips & Frequently Asked Questions

How do I slice the cakes evenly? Use a serrated knife and score the edges lightly before slicing to ensure precision.
How can I prevent the cream filling from being runny? If the ganache is too soft, chill it briefly before whipping again. Keep the cake refrigerated while assembling.
Can I use a different pan size? Yes, but adjust the baking time accordingly. For an 8-inch pan, expect thinner layers and a shorter bake time.
How do I keep the cake moist? Store the cake in an airtight container to prevent it from drying out.
Can I make the ganache ahead of time? Absolutely! Prepare it a day in advance and rewhip before using to restore its fluffy texture.

Decoration Ideas

Transform your Oreo Cookie Cake into a stunning centerpiece with creative and simple decorating touches. Top the cake with whole Oreos for a bold statement, or sprinkle crushed cookies along the edges for a textured finish. For a refined look, use a piping bag to create swirls of Oreo cream along the top. Add a final dusting of cocoa powder or chocolate shavings to elevate its visual appeal.

What to Serve With This Oreo Cookie Cake Recipe

Pair this rich and creamy oreo cookie cake with beverages that complement its indulgent flavor. A steaming cup of freshly brewed coffee or a glass of cold milk balances the sweetness beautifully. For a more decadent pairing, serve it alongside a velvety hot chocolate topped with whipped cream.

If hosting a gathering, consider pairing it with lighter desserts, like fruit tarts or lemon bars, to offer variety on the dessert table. The cake’s Oreo-infused charm also makes it an ideal centerpiece for birthday parties and celebrations.

Final Thoughts and Serving Tips

To serve the oreo cookie cake at its best, chill it in the refrigerator and bring it to room temperature for a few minutes before slicing. Use a sharp, clean knife to achieve neat, uniform slices. The cake’s layers and creamy filling create a visually stunning cross-section that’s as delightful to look at as it is to eat. Whether it’s for a celebration or a weekend treat, this oreo cookie cake guarantees smiles and satisfied taste buds every time.

Oreo Cookie Cake

This decadent Oreo Cookie Cake features rich chocolate layers, a creamy Oreo ganache filling, and elegant decoration, making it the perfect dessert for celebrations or indulgent treats.

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 1

Cook Time: 30

Author: Jessica Harmon

Ingredients

Chocolate Cake

150 g granulated sugar
50 g cocoa powder
120 g all-purpose flour
½ teaspoon sea salt
½ teaspoon baking soda
½ teaspoon baking powder
56 ml avocado oil or light vegetable oil
130 ml hot boiling water
130 ml buttermilk or whole milk with 1 tablespoon vinegar/lemon juice
1 teaspoon vanilla extract
2 large eggs

Oreo Cookie Cream Filling (Ganache)

200 g white chocolate chopped
113 ml heavy whipping cream
90 g salted butter softened
10 g powdered sugar
6 Oreo cookies pulsed into fine crumbs
1 teaspoon vanilla extract

Instructions

Make the Cake

Prepare two 6-inch round cake pans by lining the bottoms with parchment paper. Lightly grease the sides for an easy release. Set the pans aside.
Preheat your oven to 325°F (163°C).
In the bowl of a stand mixer fitted with the paddle attachment, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and sea salt. Mix briefly to combine.
In a separate measuring cup, combine the avocado oil, buttermilk, hot boiling water, and vanilla extract. Stir gently to ensure all liquids are incorporated.
With the mixer on low speed, slowly pour the wet ingredients into the dry mixture. Allow the mixer to run for about 30 seconds, just until the batter turns smooth. Avoid overmixing.
Scrape down the sides of the bowl with a spatula. With the mixer still on low, add the eggs, one at a time. After each egg, mix until the batter is silky and evenly combined, about 30-60 seconds.
Divide the batter evenly between the two prepared cake pans. Tap each pan firmly on the counter a few times to release any air bubbles trapped in the batter.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean with only a few moist crumbs.
Remove the cakes from the oven and allow them to cool for about 15 minutes while still in their pans. Gently run a knife along the edges and carefully invert each cake onto a cooling rack to cool completely.

Make the Cream Filling (Ganache)

Place the chopped white chocolate in a heatproof bowl.
In a small saucepan, heat the heavy cream over medium heat until it’s hot but not boiling look for small bubbles forming around the edges. Pour the hot cream over the white chocolate and let it sit for 2-3 minutes without stirring.
Once the chocolate has softened, stir the mixture gently until smooth and fully melted. Add the vanilla extract and a pinch of sea salt to enhance the flavor. Allow the ganache to cool to room temperature. If needed, place it in the refrigerator to speed up the cooling process.
Once the ganache has cooled, transfer it to a stand mixer with a whisk attachment. Whip the ganache on low speed, gradually increasing to medium-high. Add the softened butter one tablespoon at a time, allowing each addition to fully incorporate before continuing.
When the butter is completely mixed in, sift the powdered sugar into the bowl and whip on high speed until the cream filling is light, fluffy, and airy.
Fold in the crushed Oreo cookie crumbs, ensuring they’re evenly distributed throughout the cream. If the filling begins to soften, place it in the refrigerator for a few minutes to firm up before continuing.

Assemble the Cake

If you’d like to create a four-layer cake, carefully slice each cake horizontally using a serrated knife. Otherwise, leave them as two layers.
Place a small dollop of the cream filling on a cake board to hold the cake securely. Position the first cake layer on the board.
Spread about ½ cup of the Oreo cream filling evenly across the top of the first cake layer using an offset spatula. Repeat this process with the remaining cake layers, stacking one on top of the other.
Using the remaining cream, apply a thin layer around the sides and top of the cake to create a crumb coat. This layer will seal in any loose crumbs for a smooth finish. Chill the cake in the refrigerator for 10-15 minutes to set the crumb coat.
Once chilled, apply a final layer of the Oreo cream filling over the cake, smoothing it out with an offset spatula for a clean and polished finish.
Decorate the cake as desired use additional Oreo crumbs, whole cookies, or decorative piping for an elegant touch.
Store the finished cake in the refrigerator until ready to serve. If the cream becomes too firm, let the cake sit at room temperature for a few minutes before slicing.