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Oreo Cake

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

  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.
All images and text ©

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Alicia

Monday 29th of July 2019

If I was doing (2) 11x15 pans how much cake mix would I need? 

Jamie

Saturday 3rd of August 2019

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

Autumn

Thursday 2nd of May 2019

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?

Jamie

Thursday 2nd of May 2019

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

Sue

Saturday 29th of November 2014

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

Jamie

Saturday 29th of November 2014

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

-Jamie

Shaann

Thursday 25th of September 2014

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

Jamie

Thursday 25th of September 2014

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

-Jamie

Kristi

Friday 18th of April 2014

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?

Jamie Lothridge

Monday 5th of May 2014

Hi Kristi, I cover box mix size changes in this post - https://www.mybakingaddiction.com/cake-mix-recipe/ - Jamie

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