This simple and oh-so-moist, homemade Chocolate Cake with Oreo Buttercream Frosting is perfect for birthdays, dinner parties, or family get togethers!
how many servings are in a 6 inch cake?
For this Chocolate Cake with Oreo Buttercream Frosting recipe, I used 3, 6" x 2" cake pans. The cake, once baked and frosted, measures approximately 6" high (not including the extra Oreos you may choose to add on top) and 6" in diameter.
Based on Wilton's cake serving guide, a cake of this size will serve approximately 12 people which would be perfect for a small dinner party, birthday party, or a family get-together.
how can I prevent my cakes from doming?
There are few ways you can prevent cakes from doming:
- Reduce the oven temp and adjusting the baking time;
- Use a heating core in the center of your cake pan; or
- Use Wilton Baking Strips.
For this particular chocolate cake recipe, I used the baking strips and my God are these things pure genius! They worked just like they said they would! You'll want to make sure you fit them snug to the pan and also wet them with cold water prior to adding in the batter.
recommended baking tools
quick baking tips before starting
- Prep and cooking times noted are for the chocolate cake only.
- Add another 15-20 minutes to make the frosting, plus the additional time it will take to frost the cakes. Cake decorating times will vary based on level of experience.
- This chocolate cake when assembled and frosted measures approximately 6 inches high, with each cake layer being 2 inches tall. If you feel like this might be too much cake, you can half the recipe and use only 2, 6 inch cake pans.
- The amount of Oreo buttercream frosting made will give you enough for a thin coating. If you want a thicker layer of buttercream in between the cake layers and on the outside of the cake, I would suggest making a second bowl of frosting, but half that recipe.
- For a flour-based baking spray, I swear by Bakers Joy! Don't be shy when you spray the cake pans with this stuff. It makes for an easy removal of your cakes!
- For the 6" parchment paper circles, you can simply trace the bottom of the cake pan and cut them out or, if you use cardboard cake boards, you can trace one of these as your template. You can also purchase pre-cut parchment circles.
- Using baking strips with your cake pans is totally optional, but they do produce a flatter cake top verses the dome shape. If you don't have the strips and you need to cut the dome part off of your cakes, use a serrated bread knife.
- Adding the instant coffee is an optional step. The purpose of using it brings out a richer chocolate flavor. I love adding it to my chocolate cakes and cupcakes!
- In place of instant coffee, you can use espresso powder. Same amount and same method used in the recipe instructions.
Chocolate Cake with Oreo Buttercream Frosting
Author:This simple and oh-so-moist, homemade chocolate cake with oreo buttercream frosting is perfect for birthdays, dinner parties, or family get togethers!
Ingredients
chocolate cake
- 1 cup All-Purpose Flour
- 1 tsp Baking Soda
- ½ tsp Baking Powder
- ½ cup Unsweetened Cocoa Powder
- ½ tsp Espresso Powder
- 2 Large Eggs, room temperature
- ½ cup Whole Milk
- ½ cup Vegetable Oil
- ½ tsp Vanilla Extract
- ½ cup Boiling Water
- 1 cup Granulated Sugar
oreo buttercream frosting
- 20-25 Oreo Sandwich Cookies, plus any extra for decoration
- 2 cups Unsalted Butter, room temperature and quartered
- 4 cups Powdered Sugar, sifted
- 2 tsp Vanilla Extract
- ¼ tsp Salt
- ¼ cup Heavy Whipping Cream
Instructions
chocolate cake
- Adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 350ºF. Spray the inside of 3, 6 inch cake pans with a flour-based baking spray. Line with a 6 inch parchment paper circle and lightly respray the tops. Optionally. you can also add baking strips to your cake pans. Set to the side.
- In a medium-size mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, unsweetened cocoa powder, and espresso powder. Set to the side.
- Using your hand mixer or stand mixer fitted with a paddle attachment mix together the vegetable oil, granulated sugar, eggs, whole milk, vanilla extract, and boiling water on medium speed until well blended.
- Switching the mixer speed to low, gradually add in the whisked dry mixture until just combined. Be careful not to over mix the batter.
- Evenly pour the chocolate cake batter into each prepared 6 inch cake pan and bake for 30-32 minutes at 350ºF or until an inserted toothpick comes out clean.
- Allow the chocolate cake layers to cool for approximately 10 minutes before inverting them onto a wire cooling rack. The chocolate cake layers should be cooled completely before frosting with the oreo buttercream frosting.
oreo buttercream frosting
- With a food processor, pulvarize the Oreos (the whole cookie) until they are these super fine little crumbs. Set aside.
- Using your hand mixer or stand mixer fitted with a paddle attachment beat the unsalted butter on medium-high speed until smooth and creamy. Add in the vanilla extract, salt, and heavy whipping cream. Scrape down the bowl as needed.
- Switching the mixer speed to low, gradually add in the powdered sugar until well blended.
- Add in the Oreo crumbs setting aside any you wish to use for decorating and mix until blended.
- Switch the mixer speed back to medium-high and beat the frosting until it's super light and fluffy (about 5-6 minutes). Use frosting immediately or you can refrigerate up to 3 days in a tightly sealed container.
Recipe Notes
Prep and cooking times noted are for the chocolate cake only. Prep time for making the oreo buttercream frosting will take roughly 15-20 minutes. Frosting and cake decorating time will vary based on level of experience.
For the 6 inch parchment paper circles, you can simply trace the bottom of the cake and cut them out, keep the paper insert that came with your cake pans and use that to trace with, or you can purchase precut parchment circles.
Using baking strips is optional, but they do help to produce a flat top cake. If you do end up with domed cake tops, simply cut it off using a serrated knife. Save the scraps to snack on.
Cakes, once cooled, can be stored tightly wrapped with plastic wrap in the fridge for a day before frosting them. I actually prefer to do this as I feel it helps for the crumb coating of frosting to adhere nicely to the cakes.
For the frosting, if you only have salted butter on-hand, just omit the salt from the remaining list of ingredients.
You can refrigerate this frosting covered tightly for 2-3 days. Before using, bring to room temperature, then beat again on medium speed until the light and fluffiness comes back.
With any extra frosting, I like to open up Oreo cookies, and pipe on some of the frosting.
DID YOU MAKE THIS RECIPE?Mention @beyond.the.butter and tag #beyondthebutter!
have you tried these other delicious Beyond the Butter cake recipes?
- Chocolate Zucchini Cake with Chocolate Chips
- Super Moist Carrot Cake Cupcakes
- Homemade Angel Food Cake with Berries
- Classic 4 Egg Yellow Cake with Chocolate Frosting
- Hummingbird Sheet Cake with White Chocolate Cream Cheese Frosting
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Kathy says
Looks delicious. What # piping tip did you use for the swirl on top? Also how did you get that perfect line of Oreo crumbs border around the bottom of cake? Thanks.
Jennifer says
Thank you, Kathy! I'm usually really good about writing down the piping tip I used when decorating and this time I forgot! I believe it's the Wilton 1M tip, which is the one I typically use. You could probably get away with using the Wilton 2D as well. For the border of Oreo crumbs, I took a small sheet of parchment paper and gently held it around the one side of the cake while I added the Oreo crumbs. Then I'd remove it, turn the cake on the revolving cake stand, and place the parchment paper back on (holding it with my hand) making sure to line it up with the existing line. Hope that helps!
Tessa says
I don't have instant coffee. Can I use fresh coffee?
Thanks!
Jennifer says
Hi Tessa! I wouldn't recommend just taking 2 tsp. of the fresh coffee and adding it to the 1 cup of boiling water. It won't produce the same concentrated flavor as instant coffee would. I haven't tried this, but you could swap out both the 2 tsp. instant coffee and the 1 cup of boiling water for 1 cup of brewed coffee. If that's not something you'd like to try, you can always skip the 2 tsp. of the instant coffee (still keep the boiling water though!). Thanks! Jennifer
Christina says
I'd love to try this! Is it ok to leave the cake with the frosting at room temperature or does it need to be refrigerated?
Jennifer says
It’s so good, I hope you get to! I would refrigerate it just because of the frosting. You can take it out (to bring it to room temp) 30-45 minutes before serving.
Sofia Almeida says
Hi! I'm thinking about doing this recipe for my boyfriends birthday but i have two questions. First, when you add the instant coffee is the flavour in the cake very strong? Do you really taste coffee? Because my boyfriend doesn't like coffee but I think it will be better with it. The second question is if it is possible to do the oreo frosting with less sugar. If I do it like you say, one tablespoon at the time, will I need less suggar? Because again, he doesn't like things with too much sugar and powdered suggar is very very sweet. Sorry about any weird language, I'm from Portugal. Thank you!!!
Jennifer says
Hi! No need to apologize! I actually don't like coffee either (never liked the taste), but I do like to use it occasionally with my chocolate desserts! You can't really taste the coffee at all. It's there just to enhance the taste of the chocolate. For the oreo buttercream, I haven't tried it with less sugar so I'm not sure—sorry! I do know that with the crushed oreos added to it, it does cut down on the sweetness a little. I hope you get the chance to make it for him—I think you will both love it!❤️
D says
Hi, I have a similar question. I actually love coffee but wanted to make this cake for someone who doesn’t and I know is sensitive to the taste (I made brownies once with the tiniest amount of coffee and he tasted it without knowing it was there ahead of time) in that case would you recommend just boiling water? Omitting altogether? Water with a droplet of some other flavor say vanilla extract?
Jennifer says
Hi! Yes, if you omit the instant coffee you will still need to leave the boiling water in the recipe. You don't need to add any flavoring to it.
Jen L. says
This cake is delicious. I've made it 2x's in the past 2 weeks. My son requested a chocolate cake w/ oreo frosting for his birthday and wanted more the following week. I was wondering if this recipe would work for cupcakes? Thanks!
Jennifer says
That's wonderful! I'm so glad it's been a big hit! I haven't made this as cupcakes, but you definitely could! Because this is a 3 layer cake, I would recommend cutting the recipe in half for the cupcakes otherwise you'll probably end up with a lot!
Anita says
Hi Jennifer ,this cake looks soooo beautiful really.I just had a doubt can we bake this cake in 2- 8"pans or 2- 9" pans.
Jennifer says
Hi Anita, thank you! I haven't made this cake in either of these size pans, so I can't say for certain if that would work, but I think it would be too much batter. You could bake the cake in either pan and what leftover batter you have, you can make cupcakes. Or, another alternative, you could half the recipe and bake them in either the 8 inch or 9 inch pans. The layers won't be as thick though. I hope this helps!