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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
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.
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I plan on making a version of this cake for my daughters b-day party this Sat. I’m not a fan of overly sweet things ( I know I know it’s a sin) so instead of doing the buttercream in the middle I’m opting for a sweetened mascarpone cheese :) I kind of combined this recipe and the Cheesecake Factory’s Black Tuxedo Cheesecake! I love the mascarpone cheese! YUM! I’ll let you know how it turns out!
I wanted to make something yummy out of food already in the pantry and the two things that stuck out to me were chocolate cake mix and oreo cookies. Thanks for helping a girl use up her pantry items!
This cake looks delicious. However, we don’t have cake mix in Spain so, if it’s possible, do you know a similar recipe for making the chocolate cakes? I’d like to make this cake this weekend because we celebrate the Mother’s Day and my mum loves the Oreo’s cookies. Thanks. Regards from Spain
Monica-
I would just recommend using your favorite recipe for a chocolate layer cake! Have a great Mother’s Day!
-Jamie
Oh, please tell me how you made the ganache! I want to make it for my son’s birthday on Sunday!
Tina-
Here is a great recipe for ganache. Enjoy!
-Jamie
Oh! I guess I could have just looked one up myself, but thanks so much! I am cooling my layers as we speak!
YUM!! That looks soooo good. I’m going to try this tonight!
I made this today. The frosting is REALLY sweet. But tastes really good. I hope everyone likes it tonight. One of my goals this year is to learn to bake. Here is step one. Kind of homemade:o)
Do I have to use salted butter for the buttercream or can I use all unsalted?
Laura-
You can use all unsalted, just add a pinch of fine grain salt to the frosting.
-Jamie
Thanks so much!
Wanting something untraditional and chocolate for my family’s Thanksgiving dessert table, I opted for this cake. Wow – it was AMAZING! So decedant that I had to chase almost every bite with a sip of milk, but a chocolate-lover’s delight! I plan to make it for Christmas using Andes Mints in the cake and mint chocoloate Oreos.