Oreo Drip Cake
Oreo is one of the most tried and true cake flavors out there, and is the inspiration for this oreo drip cake. On their own, Oreos are chocolaty, crunchy, chewy, and simply delicious.
It has everything you could want in a cookie, and all of this translates so well into a cake!! This Oreo drip cake is inspired in both design and taste by this classic cookie.
This cake is made with my chocolate buttermilk layer cake recipe. While I have a few different chocolate cake recipes, this one is perfect for this cake.
It has great structure and an amazingly fluffy, unique texture.
However, I swapped out the regular baking cocoa for a secret ingredient. It’s actually my favorite type of cocoa, and I love to use it in my recipes.
The Secret Ingredient in this Oreo Drip Cake: Black Cocoa
Oreos have such a unique taste, and dark color. To help translate both of these aspects into this Oreo drip cake, I use black cocoa.
Black cocoa has a slightly higher pH than dutch-processed cocoa (8 vs.7), and is much less acidic than natural baking cocoa (5-6).
This gives the cake layers a bittersweet, chocolaty taste just like an Oreo cookie! It’s absolutely delicious.
Black cocoa also has a beautiful dark color, which makes the cake layers the same color as an Oreo.
It can be hard to find in grocery stores, so I like to order it on amazon. If you can’t get it in time, dark baking cocoa (like this) will work too!
My Favorite Part: The Oreo Buttercream
I’m already a huge frosting fan, and the Oreo buttercream in this cake is a real game changer. It’s simply addicting.
I found myself eating scoops of it with leftover Oreos while I was filming this cake. It took all my self control to resist it!
The base of this frosting is my classic American buttercream recipe. This is my go-to frosting base, and I love the way it tastes and how easy it is to make.
This frosting is also pretty much foolproof, and only takes about 5 minutes to make.
American buttercream is definitely on the sweet side, but I have a huge sweet tooth so I love it.
The only thing that could make it better is…you guessed it…crushed Oreos!!
It may seems like all you have to do is cut up some Oreos and throw them into the buttercream.
However, it’s actually not that simple! If you plan to pipe with this buttercream you need to use a food processor to completely crush the Oreos.
Bits of Oreo will get stuck in your piping tip if you don’t. Trust me, there is nothing more frustrating than being mid-swirl with a Wilton 1M, only to have the frosting tip get plugged and ruin your perfect design.
Large bits of Oreos also make smoothing the frosting on the sides of your cake almost impossible.
It’s worth reaching up to your highest cabinet (or the back of your pantry), and pulling out your food processor.
If you don’t have a food processor, be sure to cut your Oreos up into superfine pieces.
The Decorative Touch: A Chocolate Drip
The sides of this cake seemed a bit bare, so I added a chocolate drip! I use chocolate ganache to make my chocolate drips. It’s made with heavy cream and chocolate.
Chocolate ganache is also super easy to make! The hard part is mastering the perfect drip. It really comes down to two factors, chilling your cake, and letting your ganache cool to the right temperature.
If your ganache is too warm, it can right all the way down your cake and right off your cake board.
If the chocolate ganache is too cool, it can result in short, little, stubby drips. The best way to know if your ganache is the right temperature is to make a test drip.
Make a single drip on your chilled cake, and see what it looks like after a couple minutes. Is it too thick? Too thin?? Adjust accordingly, then add drips around your entire cake.
It might be scary the first time, but I promise it gets easier the more drip cakes you make!
Tips for Making the Best Oreo Drip Cake
- Ingredients at room temp mix together better! Set out any cold ingredients ahead of time.
- Properly measure your flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
- Mix the cake batter just until the ingredients are incorporated. This will ensure your cake layers are tender and fluffy.
- Use a scale to weigh your cake pans as you fill them. It will make your cake layers bake to the same height and bake more evenly.
- Bang your cake pans on the counter before putting it in the oven. This brings any big air bubbles that are trapped in the batter to the surface.
- Level your room temperature or thawed cake layers with a serrated knife to make them easier to stack.
- Chill your cake layers in the freezer for about 20 minutes before assembling the cake. It makes it so much easier to stack and frost them!
Making These Oreo Cake in Advance and Storage Tips
Make your cake layers in advance and freeze them. It breaks the process up and makes it more approachable.
Make your frosting ahead of time too or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
A frosted cake can last in the fridge for up to a week or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.
Leftover ganache can also be stored in the fridge for up to 3 week! Either leave it in the bottle, or place it in an airtight container. Reheat it in 10 second intervals in the microwave when you’re ready to use it again.
Let Me Know What You Think!
If you try this Oreo drip cake recipe, please tag me @chelsweets and use #chelsweets so that I can see your baking!
Other Recipes You Might Like:
Oreo Drip Cake
Ingredients
Chocolate Cake Layers
- 2 ½ cups all-purpose flour 310g
- 3 cups granulated sugar 600g
- 3/4 cup black cocoa powder 60g
- 2 1/2 tsp baking powder 10g
- 1 tsp fine salt 6g
- 1 cup (2 sticks) unsalted butter, room temperature 226g
- 1 cup carton egg whites or 7 large egg whites, room temperature 240ml
- 1 1/2 cups buttermilk, room temperature 360ml
- 2 Tbsp vegetable or canola oil 28ml
- 1 tsp instant espresso or coffee, dissolved in 1 tablespoon of hot water
- 2 tsp vanilla extract or vanilla bean paste 8ml
Oreo Buttercream
- 3 cups unsalted butter, room temperature 678g
- 11 cups powdered sugar 1375g
- 1 tsp fine salt 6g
- 1/3 cup heavy whipping cream, room temperature 80ml
- 1 Tbsp vanilla extract or vanilla bean paste 12ml
- 1 1/2 cups crushed Oreos 225g
Chocolate Drip
- 1/2 cup milk chocolate chips 85g
- 1/3 cup heavy whipping cream, room temperature 80ml
Instructions
- Chocolate Cake Layers
- Preheat oven to 350°F / 175°C. Line 3, 8-inch round pans with parchment rounds and grease with non-stick baking spray or homemade pan release.
- Sift the flour, sugar, cocoa, baking powder, and salt into the bowl of a stand mixer or a large mixing bowl
- Mix chunks of room-temperature butter slowly into the dry mix, on a low speed using a paddle attachment or a hand mixer. Continue to mix until no chunks of butter remain and the mixture becomes crumbly. It should resemble moist sand.
- Pour in egg whites and mix on low until just incorporated.
- Mix in the buttermilk in two installments on a low speed.
- Scrape down the sides of the bowl with a spatula, then add in the vegetable oil, liquid espresso, and vanilla extract. Mix at a low speed until fully incorporated.
- Divide batter evenly between the prepared cake pans. I like to use a digital kitchen scale to weigh my pans. It helps make sure they all have the same amount of batter and this guarantees the layers will end up the same height.
- Bang the bottom of each pan on our counter. This helps removes any air bubbles before the pans are placed in the oven. I recommend placing a kitchen towel on the counter to make the process less loud.
- Bake for 32-34 minutes or until a toothpick inserted in the center of the cake comes out with a few moist crumbs.
- Allow the layers to cool for 10 minutes on wire racks, then run an offset spatula around the perimeter of the pan to separate the cake from the pan.
- To accelerate the cooling process, I like to pop my cake layers in the freezer. You can also leave them on wire racks to finish cooling at room temperature.
- Once the layers are fully cooled, I like to level the top of each layer with a serrated knife.
Oreo Buttercream
- Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth.
- Slowly add in the powdered sugar, 1 cup at a time. Place a kitchen towel over the stand mixer, to help reduce the powdered sugar clouds. Alternate with small splashes of cream.
- Once fully mixed, add in the vanilla extract and salt, and beat on low.
- Add in 1 cup of crushed Oreos (saving the rest for the cake decoration), and mix on low until the ingredients are fully incorporated, and the desired consistency is reached.
- If the frosting is too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (1/4 cup at a time).
- Chocolate Drip
- Place 1/2 cup milk chocolate chips in a heat proof bowl and set aside.
- Heat 1/3 heavy cream in a heatproof bowl in the microwave for 45 seconds to 1 minute, until gently bubbling.
- If you don’t have a microwave or prefer to use the stove top, you can heat the cream over a medium heat in a pan until it begins to simmer. Remove from heat.
- Gently pour the heavy cream over the chocolate chips. Make sure they are covered with cream. Allow mixture to sit for 1-2 minutes.
- Stir until the cream and chocolate are fully combined and ganache is silky smooth.
- Let the mixture cool for about 20 minutes, until it is just slightly warm to the touch.
- Oreo Drip Cake Assembly
- Stack and frost cake layers on a greaseproof cake board using a dab of frosting to help secure the first cake layer to the board.
- Spread an even layer of Oreo buttercream between each cake layer with a large offset spatula and top with a large spoonful of crushed Oreos.
- Repeat with the remaining cake layers. Flip the top cake layer upside down to make it easier to frost.
- Spread a thin coat of frosting around the cake to fully cover the cake layers.
- Smooth using a bench scraper, then chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
- Add a second, thicker layer of frosting to the cake and smooth using a bench scraper.
- Spoon crushed Oreos around the base of the cake, then use the offset spatula to carefully press them into the frosting.
- Chill the cake in the fridge (30 minutes) or freezer (10 minutes) again until the frosting is firm to the touch.
- While the cake chills, place the remaining frosting into a large piping bag fit with a Wilton 1M frosting tip (open star).
- Once the cake is chilled, add the chocolate ganache drips to the cake using a spoon or plastic squirt bottle.
- If you use a spoon, scoop up about a tsp of ganache and scrape the bottom of the spoon against the bowl. Add the ganache to the top of the cake (about ½ inch from the edge of the cake). Gently push the ganache over the edge of the cake with the spoon, and allow it to run down the side of the cake.
- Whether you use a spoon or squirt bottle, allow the first drip to be a test drip to check the consistency of the ganache.
- If the test drip seems too thick, try heating up the ganache for 5-10 additional seconds in the microwave. If the mixture seems too thin, allow it cool a bit longer, then try another test drip.
- Once the ganache is the right consistency, add drips around the entire cake. Pipe a ring of large buttercream swirls around the top of the cake using a Wilton 1M frosting tip and place an Oreo cookie vertically between each swirl.
Video
Notes
Tips for Making the Best Oreo Drip Cake
- Ingredients at room temp mix together better! Set out any cold ingredients ahead of time.
- Properly measure your flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
- Mix the cake batter just until the ingredients are incorporated. This will ensure your cake layers are tender and fluffy.
- Use a scale to weigh your cake pans as you fill them. It will make your cake layers bake to the same height and bake more evenly.
- Bang your cake pans on the counter before putting it in the oven. This brings any big air bubbles that are trapped in the batter to the surface.
- Level your room temperature or thawed cake layers with a serrated knife to make them easier to stack.
- Chill your cake layers in the freezer for about 20 minutes before assembling the cake. It makes it so much easier to stack and frost them!
I made your Oreo icing last night just for fun and this is my new ABSOLUTE FAVORITE ICING!!!!! It is absolutely delicious and I can’t wait to decorate with it!!!
So happy to hear that!!! It really is so delicious, right?!?! Thank you for sharing Miranda 🙂
LOVE the recipe as written. Thank you, Chelsweets!
Will you be offering any more classes at ICE?
We haven’t gotten any thing on the calendar yet, but I’m sure there will be some more!! Stay tuned!
I know most of your cake recipes call for 3, 8” pans but what if I wanna use 6 or 7” pans? Do I half the recipe or what? Looks delicious, I just don’t have 8” pans so I don’t want to make it until I know what to do to make it smaller.
Hi Meyer! You can use one batch of batter to make 4, 7-inch cake layers, or you can use 2/3 of a batch of batter to make 3, 6-inch cake layers (the math is a pain though!). Hope that helps!
Could I make cream cheese buttercream and add oreos? I’m making this for my husband’s birthday next week.
For sure!! I think that sounds amazing!!! Here’s the link to my cream cheese frosting recipe 🙂
https://chelsweets.com/2017/11/24/the-best-cream-cheese-frosting/
Do you know about how tall this ends up being? I’m trying to figure out if I can fit this in my cake carrier to bring to work for a birthday party 🙂
Hi Molly!!
It can vary a bit based on whether you level your cake layers, how much frosting you add between the layers, and how tall you pipe your swirls on top. I’m generous with the frosting, and my cake ended up being a bit taller than 6 inches <3
Hello. I live in Canada. I would like to know if you have any online training courses for me to attend?
If not is there any cake baking and decorating course that you can recommend it to me?
Thank you in advance for your response
Sadly I don’t, but I have tons of free tutorials on my youtube channel! Here’s the link: https://www.youtube.com/watch?v=f2-IKH4cQS0&list=PLiWn6e421dVrnk7LIEpTTo3euRMKtntnw
Hi! I would like to make this cake using 10″ rounds to make 4 layers. Would you double or triple the recipe? And, should I put a card board cake round between two layers?
It depends how thick /tall you want the layers to be. I have a great batter calculator that helps you figure out how many batches of batter you need for different sized cake layers here: https://chelsweets.com/2019/04/22/how-much-cake-batter-per-pan/
You’ll probably need to triple the amount of batter though!! This cake has pretty good structure, so I don’t think it should need a cardboard disc between the cake layers.
I made this cake today, for my grandson’s birthday, tomorrow. I’ve got to say, this icing is the best icing recipe! It turned out beautifully. Can’t wait to taste it!
I’m so happy to hear that Pam!! Happy (belated) birthday to your grandson! I hope he loved it too 🙂
Can i use this batter for cupcakes? ?
Hi Jam! My cake recipes are designed to bake pretty flat, so it isn’t ideal for cupcakes!
It still works, but they’ll make super flat cupcakes! I suggest just using my vanilla cupcake recipe instead, and adding in some crushed Oreos! It’s also delicious, and I highly recommend it! 🙂 Here’s the link: https://chelsweets.com/2017/07/03/classic-vanilla-cupcake-recipe/
Does the Oreo buttercream make more than one batch? I’m just wondering because 12 cups of powered sugar seems like a lot.
Haha yes! It’s 1.5 batches of frosting! But it is American buttercream, which is definitely sweet and uses quite a bit of sugar!
Does the Oreo buttercream make more than one batch? Just wondering bcuz 12 Cups of powdered sugar seems like a lot for once batch
Hey chelsweets! I am entering a contest for school with your cake! its going on a website called instructables. I was wondering if that was ok with you. I am making sure to tag you in this recipe and to make it clear it was yours. just wanting to ask. Thanks!
Hi Silke and Aliza,
I’m not quite sure what you mean by that! Do you mean you’re using one of my recipes to bake a cake for a content for school? If so, that’s totally fine!! I hope it turns out great 🙂 Happy baking!
Hi! I absolutely love your cakes! What should each pan weigh when measuring the batter? I made your 6 inch vanilla this week and weighing them worked perfectly!
Hi Tiffany,
So happy to hear you loved my small batch vanilla cake recipe!! Since this recipe makes 3, 8-inch cake pans, each pan should have about 630 grams per pan 🙂 hope that helps, happy baking!
Can i use the carton egg whites for this recipe?
For sure, that’s what I use 🙂
Hi chels!! I’m from mexico and I love your recipes but i would like to know,how many eggs can i use for this recipe,instead of 7 egg whites and Can I make two 8”inchs cake layers with this recipe?
Hi Sofia!!
You can use 5 whole eggs in place of the egg whites, and I’d recommend making 3 8-inch cake layers with this amount of batter, or else your layers will be super thick and take a long time to bake. If you only have two pans, you can bake the two layers first and leave the batter out at room temp, then bake the third layer after. Hope that helps, happy baking!!
Does this buttercream need to be refrigerated since it uses heavy cream
Hi Donna! It actually can sit out overnight! It has such a small amount of heavy cream, and so much fat from the butter, it won’t spoil! I know it sounds crazy, but I make my buttercream the night before I decorate a cake all the time! I leave it out overnight so that I can decorate the cake first thing in the morning 🙂
Can the espresso be optional or does the cake need it?
Hi Lori! The espresso can definitely be optional! I find it helps elevate the chocolate flavor, but if you don’t have any on hand or don’t like it, you can definitely omit it. Hope that helps, happy baking!!
Hello would like to know if the frosting would be enough for 3 x 9 inch cakes, to fill and coat.
Hi Tara!
I’d recommend making a bit more frosting than this recipe calls for, to fill and frost that big of a cake!
Can this icing and cake be frozen a week in advance and thawed the day before? I have so much going on it would be helpful to make this early for my husbands birthday next week! 🙂
It can definitely be frozen that far in advance! Just be sure to give it a good stir once it’s thawed, to get out any air bubbles and make it smooth before you add it to your cake 🙂
Do you know around how many cups you put in a 6 inch pan? Will the baking time be affected? And for how long will it have to bake then? Thank you for the help!
Hi Lza! I’m not sure how many cups, but it should be about 450 grams per pan. You will need to bake these for a few minutes longer, since you’re using smaller pans. Hope that helps, happy baking! <3
Thank you so much for sharing. I am making it for my daughter ‘s birthday today. You are awesome. Love all your recipes.
I am so happy to hear that Vai!! You are too sweet 🙂 I’m sure she’ll love it!!
For the crushed Oreos in the buttercream frosting, did you separate the cookie from the Oreo filling and just crush the cookies? Or did you crush the cookies and the filling all together?
Hi Grace,
Great question! To really get the cookies broken down into small enough pieces, it’s best to separate out the centers. But save the centers, and toss them into the frosting! They taste great in the frosting, and that way you don’t waste them 🙂
If you have a really good food processor, you can crush them whole. But my food processor is old, and doesn’t do a very good job unless I separate them. Hope that helps, happy baking!
Hi,
I plan on making this cake but only have 9 inch round pans. I checked out your conversation charts which kind of confused me. However I do have a kitchen scale and noticed in earlier comments you would mention how many grams for a 6 inch pan or a 10 inch pan. Do you have a chart or a grams amount for 9 inch pans?
Thanks!
Hi Geoffrey,
This recipe can be used to make 2, 9-inch cake layers! You can use your kitchen scale to divide you batter evenly between the two pans.
I’d recommend placing a flower nail in the center to help it bake more evenly and quickly though, since it’s a pretty large cake layer. Hope that helps, happy baking!!
Your cakes are amazing!
Hi Donna,
Thank you!! You are too sweet 🙂
How much would this make if I use 9 inch pans
Hi Marleen,
This recipe can be used to make 2, 9-inch cake layers! You might want to add a flower nail / heating core (Like this: https://amzn.to/2FIsbio) to the center though, to help them bake more evenly and quickly since they’re pretty large cake layers. Hope that helps, happy baking! 🙂
Hi Marlene,
This recipe can be used to make 2, 9-inch cake layers! You might want to add a flower nail / heating core (Like this: https://amzn.to/2FIsbio) to the center though, to help them bake more evenly and quickly since they’re pretty large cake layers. Hope that helps, happy baking! 🙂
I am in the process of trying this cake as I type!!! So far my layers are baked, and the batter was AAHHHMAZING! I used the cake strips around my pans to make the tops flat. But even on my be of the layers the top of one side rose more then the other sides! I love all your cakes, and recipes!!!
Ah that’s so fun!!! I hope your cake turns out wonderfully!
Haha I feel you, my oven never bakes evenly and my cake layers always rise more on one side than the other. I even rotate them halfway through!! The struggle is real, but it also gives you an excuse to level the cake tops and eat them…so i’m ok with it :p
Happy baking Stephanie <3
I am a hobby baker and making my niece’s wedding cake as my first real big cake. If I were to use this recipe inside of a wedding cake, would You crumb coat with the Oreo buttercream or with the white frosting I plan to use on the cake?
Hi Kylie,
That’s so exciting, you have one lucky niece!
You can crumb coat with either oreo or vanilla buttercream. You will probably be adding a thick enough second layer of frosting where the crumb coat won’t show through or cause any issues with the finished look. If you’re worried about it though, you use vanilla buttercream to crumb coat! Hope that helps, I’d love to hear how the wedding cake turns out! PLease let me know, happy baking 🙂
Hi – My son is loves Oreos so I am going to make this next week for his birthday. Wondering if you have ever used the boxed Oreo cookie crumbs instead of crushing them yourself?
Julia
Hi Julia,
That’s so fun, I bet your son is going to love it!! I have used the crushed oreos from a box, and found that they weren’t quite as finely crushed as when I use my food processor! They are much better than when I try to chop them up myself though! They work in the oreo buttercream, but make it slightly harder to smooth the frosting. Hope that helps, happy baking <3
If you were using this as one of the flavors in a wedding cake, would you crumb coat with the Oreo buttercream or crumb coat with the plain buttercream you planned to ice the whole cake with?
Just wanna ask, how about the egg yolks is it not included?
Hi Elsa,
I usually just use egg whites from a carton, so I don’t have any leftover egg yolks! It’s cleaner and easier than having to separate eggs. But leftover egg yolks can be used to make custards, or curds 🙂
Thanks!
If I bake my layers, can I let them completely cool, and then suran wrap them for a free days and the. Take out and frost them when ready?
You totally can! I actually cover how I like to make my cake layers in advance here: https://chelsweets.com/2018/10/28/how-to-make-cake-layers-in-advance/
I do it all the time 🙂 It makes the whole process of making a cake so much easier!
Hi there I want to make this for a tiered cake, would it hold up with fondant? and also how would I go about doubling the recipe ? Thank you
Hi Mel,
This cake recipe should work just fine under fondant, and as a tiered cake as long as it’s supported properly. You can just double in the ingredients and follow the instructions, as long as you have at least a 5 qt kitchen aid mixer. It just barely fits in that size. Hope that helps, happy baking!
I see that you said we can refrigerate the finished cake.
Should we cover it with wrap at all? I baked this cake and it was only in the fridge for the day and when I cut it the frosting and cake was so crumbly it was falling apart ?
Hi Amanda,
I usually don’t! I find that loosely wrapping it in plastic wrap doesn’t really protect it at all, and it is fine in the fridge uncovered! Just be sure you don’t have anything too fragrant in your fridge, or else the buttercream can absorb the smell.
If you cut into the cake and the frosting was crumbly it means the cake probably hadn’t fully thawed to room temp yet. I’d recommend taking the cake out 1-2 hours (time can vary based on the size of your cake and the temp of your fridge) before you plan to cut. Hope that helps, happy baking!
Hi again, last question, would any of the ingredients need to be altered when doubling ? Or just exactly as it is but doubled ?
Hi Mel,
Nothing needs to be changed when doubling the recipe, you can just use twice the amounts of each ingredient. Hope that helps, happy baking!
Hi Chelsea,
Do you use a fan over or a convention oven?
Thanks!!
Hi Saneah,
I do not use a fan or convection oven, and don’t recommend turning on those settings when using my recipes. It causes the cake layers to bake more quickly, and a lot of times can cause them to overbake. Hope that helps, happy baking!
I have a question I don’t have a 8 inch pan dose a 10 inch pan work to.
Hi Charlotte,
You can use this recipe to make 1, 10 inch cake layer. If will take a bit longer to cook, and should bake up in 40-45 minutes. Hope that helps, happy baking!
When I first saw this on your instagram I thought they were tandy bars – could you please make a tandy bar recipe? These look delicious by the way! I love watching your instagram videos you are amazing!!!
Hi Lisa,
I’ve never heard of a tandy bar before! I’m not sure they sell them here in NYC!! haha but if I ever stumble across them I’d love to try 🙂
Hi! Planning to make this this weekend for my SO’s bday! How would baking time change for three 4inch cake tins? I am planning to use the whole recipe for the three 4 inch tins for me and him, and then leftover batter in a separate smaller, 1 layer cake to leave with my roommates. Do you know how much would be left/what size tin I would need for the separate cake?
Hi Anisha,
So sorry for the delayed response, this got caught in a spam filter! This recipe would make way too much batter for 3, 4-inch cake layers. I’d suggest making 1/3 of this recipe, and baking the cake layers for 30-33 minutes at 350 degrees F. Hope that helps for the future, happy baking!
can I substitute the buttermilk. If so what can I substitute it with? Thank you!
Hi Courtney,
You can use whole milk or dairy free milk (oat, almond, soy, etc)!
I just finished… directions were very clear and everything went smoothly. We haven’t tasted the finished product but I sampled what I cut off to level my layers. Yummy. I chose to cover the top with the drop and not pipe swirls. Thank you for sharing.
That’s great to hear Susanne!! I swear the cake tops are my favorite part of a cake, I love trimming them once they’re baked and doing a little taste test with some frosting too 🙂 Hope your cake turns out wonderfully!
Hi I want to make this for my brother’s birthday but I wanted to ask could i reduce the recipe to 2 layers and put the batter on one after the other . I only have one 8 inch pan so if I make the batter can I split it in two then put them in one after the other.
Hi Ama,
You can totally do that, the batter will be fine to sit for a bit while you bake the first layer. Hope that helps, happy baking!
Is there a substitute for the all purpose flour
Hi Ama,
Do you not have AP flour on hand? I can better understand your question if I understand why you’re asking 🙂 You could try using cake flour or gluten free flour!
Actually it’s ok I think I can get some. Also if I make this recipe can I put the batter in one after the other because I only have one 8 inch cake tin.
Hi Ama,
You can! They should bake up just fine doing that. Happy baking!
Can I use regular cocoa powder instead of the black one
Hi Amaahli,
You can but the cake won’t taste quite as much like an oreo 😛 It’ll still be delicious though!!
Is it okay to use cultured buttermilk and can I use regular cocoa powder
Hi Amaahli,
You can use cultured buttermilk (that’s what I use) and regular cocoa powder will work just fine in this recipe <3
Of i don’t have the coffee to add will The cake still turn out the same without it?? Making it tonight!
Hi Kara,
You can definitely omit the coffee, the cake will still taste great! Hope your cake turns out great <3
Making this one this weekend for a birthday. Just confirming the amount of powdered sugar in the buttercream of 11 cups. I’m not used to using this much, so I just wanted to make sure I was readying it right. You’re the expert and it’s probably correct, I just need to confirm out of my own curiosity.
Have you tried adding pieces of Oreo to the cake itself?
Was there any extra frosting left? If so, how much? My mom is being annoying and won’t let me make the full frosting recipe because she thinks it’s too much ??
Hi Lucy,
I didn’t have much leftover, but I also piping huge swirls on top of the cake! You also need a lot to get the sides of the cake properly smooth. If you do have any leftover, it keeps in the fridge for weeks! <3
Hi! I am planning on making this cake but I’m worried about the cooking time if I’m using a 9’ by 12 cake pan?
Where do you buy your dark cocoa because I can’t seem to find it anywhere?
What do I need to decide the batter by to fit 2 8’cake pans ? x
HEY Chels! I want to add whiskey to this! How would you recommend me going about adding the alcohol? I’ve never baked with alcohol!
Whiskey to the cake batter (I’m not using the oreo frosting). Sorry I should’ve been more specific. Do you have an idea of the flacor frosting I should use? Some say salted caramel.
Can i put the ganache in the squeeze bottle immediately after or is it so hot that it will melt the bottle
Is it possible to make this cake in the same size as the “Mini Vanilla Cacke Recipe” you posted earlier? Would really love to try out this one!
How can I make this cake eggless
This is my favorite frosting ever!!! I used your cream cheese frosting as a base. I also froze my leftover frosting but found that the cookie bled into the frosting and changed into a murky brown color (still delicious though!) Did i use too many cookies in the frosting? Had this happened to you?
Thanks!
Hi what would the ingredients be for 3 6 inch cakes. Would be able to use normal coco powder
Hi! I know you have a recipe for oreo cupcakes, but if I make a small oreo cake and have leftover batter, could I bake them into cupcakes? We are having a virtual Birthday party for my niece and I’m making a small cake for the tree of them and having cupcakes delivered to the rest of the guests.
Can’t wait to make this recipe! Could I add chopped up/crushed Oreos to this batter like you do in your Oreo cupcakes?
Can we use this cake as base for Black Forrest cake
Hiii, I was wondering what the alternative to a flower nail would be..I’m a pretty amature Baker and I don’t have such equipment..can I do without it?
I have made this cake (though just the cake, not the frosting) at least half a dozen times over the past year, and it is absolutely delicious every single time and is a total crowd pleaser. It always turns out so perfectly, it is by FAR my favorite chocolate cake (and one of my favorite cakes in general!) to make. I love the method that this cake uses (combining the dry ingredients and sugar together, then adding in the butter and also using liquid egg whites) as it makes the cake super easy to make and minimizes dishes, win-win!
This recipe will be in my go-to’s for years to come, thank you!
Does it change this cake too much if you leave out the tsp of expresso? I really hate coffee, but want to make this cake for my sister’s birthday because she loves oreos so much.
I’ve made this cake several times and it is always a hit! Sometimes I only use two 8″ rounds and reduce the heat to 325. Often times I make my own buttercream and add the crushed Oreos. You should know that this buttercream recipe makes an OBSCENE amount of frosting for an 8″ cake. You could very easily use only half of the recipe listed and still have plenty leftover.
Hello from London, England! I am going to attempt this tonight. I don’t have Buttermilk and couldn’t find any near me today. What can I use instead? Sour cream??
Also- thank you so much for writing your recipes with the measurements in grams. Very helpful for us who live on the other side of the Atlantic 🙂 xx
I have made it and put some chocolate chips in it and it was perfect for my taste. For some it was not fluffy. Thank you for the recipe
Hey Chels,
I love your recipes????
I was just wandering, can i use castor sugar instead of icing sugar for my buttercreams???
Hey do you use 2 tins or just one big tin? x
Hi there,
Will the oreos go soft on the top if you put cake in the fridge?
Or do you leave it out
Hi Lish,
It can vary if you live in a super warm / humid climate, but in general the Oreos should stay firm and keep their shape if the cake is made in advance and stored in the fridge. Hope that helps, happy baking!
Hello! In your Oreo cupcake recipe you add chopped Oreos to the batter is this also an option for this recipe? Thank you!
Hi! You’re cakes and recipes are the best! I would LOVE to make this cake for my Dad’s 70th but need to make it for 35-40 people. Any thoughts on how to use this recipe but for a bigger cake? Maybe 9″ pans? Thank you!!
Hi Jenna,
That is what I’d do! I’d make 1.5 batches of the recipe and bake 4,9-inch cake layers or 3, 10-inch layers. That should be enough for that size of party. Hope that helps and that your dad’s cake turns out amazing! Happy baking!
Can I make this into a 6 inch 3 layer?
Hi Krista,
You totally can! The best way to do that is to make 2/3 of the cake batter and frosting recipes, but I know the math on that can be kind of hard! You could also make 4, 6-inch cake layers with one full batch of batter (bake time will be a few minutes longer), then just snack on the extra layer while you make the cake with 3, 6-inch cake layers. Hope that helps, happy baking!