If you’re a die-hard chocolate lover like I am, then this Chocolate Cake with Oreo Buttercream Frosting is for you! It’s very easy to make, super moist, and has a rich chocolatey taste. You honestly could just eat this chocolate cake as-is because it’s so freakin’ good, but then that would leave out the rich and creamy oreo buttercream frosting. We wouldn’t want to do that, would we? Nah, didn’t think so.????
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
- Prep Time: 20 minutes
- Cook Time: 50 minutes (includes 10 minutes of cooling time)
- Total Time: 1 hour, 10 minutes
- Yield: Approx. 12 servings
- Category: Cake
- Method: Baking
- Cuisine: Dessert
Description
This moist and delicious, homemade chocolate cake with Oreo buttercream frosting is perfect for a small dinner party, birthday party, or family get-together!
Scale
Ingredients
chocolate cake
- 2 cups All-Purpose Flour
- 2 teaspoons Baking Soda
- 1 teaspoon Baking Powder
- 3/4 cup Unsweetened Cocoa
- 2 cups Granulated Sugar
- 4 Large Eggs, room temperature
- 1 cup Vegetable, Canola, or Coconut Oil
- 1 teaspoon Vanilla Extract
- 1 cup Milk, any type (I used 1%)
- 1 cup Boiling Water
- 2 teaspoons Instant Coffee (optional step, to be placed into the boiling water)
oreo buttercream frosting
- 20–25 Oreos (plus any for decoration)
- 2 cups (4 sticks) Unsalted Butter, room temperature
- 4 – 4 1/2 cups Confectioners Sugar, sifted
- 2 teaspoons Vanilla Extract
- 1/4 teaspoon Salt
- 1/4 cup Heavy Whipping Cream
Instructions
chocolate cake
- Spray the inside of all 3, 6″ cake pans with a flour-based baking spray. Cut out 3, 6″ circles of parchment paper (or use the pre-cut kind) and place on the bottom of each pan. Spray the bottom of the pan again with baking spray. If you have any baking strips (like the ones I talked about above), go ahead and add them now (make sure to follow the instructions that came with the strips).
- Adjust the oven rack to the 2nd level position and preheat your oven to 350ºF.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and cocoa. Set aside.
- Using your hand-held mixer or stand mixer fitted with a paddle attachment mix together the granulated sugar, eggs, vegetable oil, and vanilla extract on low speed. Keeping the speed on low, add in your dry ingredients and then add in the milk.
- Boil 1 cup of water in the microwave for about 3 minutes (or until the water begins to boil). Add in the 2 teaspoons of Instant Coffee to the boiling water and stir. Add this mixture to the cake batter and mix until just blended. Do not over mix the cake batter.
- Evenly pour the cake batter into the 3 cake pans and bake at 350ºF for 35-40 minutes or until an inserted toothpick comes out clean.
- When done, allow the cakes to cool for 10 minutes before removing the pans. Invert each cake onto a cooling rack to finish cooling. Make sure cakes have cooled completely before adding the frosting.
- Cakes can be double wrapped tightly in plastic wrap and kept in the fridge for 2-3 days. If planning to freeze double wrap them tightly and place in a freezer bag. Cakes can remain in the freezer for up to a month. When ready, take the cakes out of the freezer and let them sit at room temperature for about 30-45 minutes before frosting.
oreo buttercream frosting
- Using a food processor, pulverize the Oreos (the entire cookie!) until they are fine crumbs. Set aside.
- Using your hand-held mixer or stand mixer fitted with a paddle attachment, beat the unsalted butter on medium-high speed until completely smooth (about 2-3 minutes).
- Switching the speed to low, add in the confectioners sugar one cup at a time until blended. If you’d like for the frosting to be thicker, add in 1 tablespoon of confectioners sugar at a time until the desired consistency is to your liking. Add in the vanilla extract, salt, and heavy whipping cream.
- Add in the Oreo crumbs (reserving any for decorating the outside of the cake) and mix until blended. Scrape down the sides of the bowl as necessary.
- Switch the mixer speed back to a medium-high speed and beat the frosting until it’s light and fluffy (about 5-6 minutes). Use the frosting immediately or you can refrigerate up to 3 days (see notes).
Notes
- Prep and cooking times noted above are for the chocolate cake only. Add another 15-20 minutes to make the frosting, plus the additional time it takes to frost the cakes.
- This cake when assembled and frosted measures approx. 6″ high (with each cake layer being 2″ tall). If you feel like this might be too much cake, you can half the recipe and use only 2, 6″ cake pans.
- When frosting the cake, I didn’t create thick layers of the buttercream in between the cakes or on the outside. I used the entire amount of frosting. 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 the 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 that you can sometimes end up with. 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, but if using it, it will bring out a more richer chocolate flavor. I love adding it to my chocolate cakes and cupcakes!
Keywords: chocolate cake with oreo buttercream frosting, chocolate cake, oreo buttercream frosting, oreo buttercream, chocolate desserts, cake recipes, oreos, buttercream frosting
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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
Need more dessert recipe inspiration? Visit my recipe box or follow me over on Pinterest!
I love creating and sharing dessert recipes that are are sweet, simple, and fun to make, and bring me—and hopefully you and your loved ones—wonderful memories!
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!❤️
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!