This simple and oh-so-moist, homemade Chocolate Cake with Oreo Buttercream Frosting is perfect for birthdays, dinner parties, or family get togethers!
Table of Contents
How to Make The Best 3 Layer Chocolate Cake
Below is a shortened version on how to make this chocolate cake. And the best part?
No mixer is needed!
For the Oreo buttercream frosting, which is only explained in the recipe card below, does require the use of a hand mixer or stand mixer.
Whisk your dry ingredients together. This includes the all-purpose flour, baking soda, baking powder, and unsweetened cocoa powder.
Mix the wet ingredients together. This is best done in a large-size mixing bowl because you will end up adding the dry ingredients to it later. The ingredients needed for this part are the eggs, vegetable oil, granulated sugar, whole milk (or you can use buttermilk), and the vanilla extract.
Boil the water. You can do this either in a saucepan or in the microwave. The water just needs to be near boiling. You will then stir in the espresso powder (or you can use instant coffee). The mixture then gets added into the rest of the wet ingredients.
Add in the dry ingredients. As with any cake batter, you only want to mix this until it is just combined. Meaning, only until you can no longer see the flour or other dry ingredients within the batter.
Add to the cake pans. Evenly divide out the cake batter into your 3 prepared cake pans. I like to use my scale to do this so each layer is the same level of thickness.
Bake then cool. You'll bake the cakes for 40-45 minutes or until an inserted toothpick comes out clean. Let them sit in the cake pans for about 10 minutes before you invert them (carefully!) onto a wire cooling rack. They should be cooled to room temperature before you frost them with the Oreo buttercream frosting.
Buttermilk. You can sub out the whole milk for buttermilk which will give the cake layers an even moister texture.
Instant Coffee. If you only have instant coffee, you can use this in place of the espresso powder. And if you don't have either, or you're not a fan of the taste, you can omit it from the recipe.
You will still need to add the 1 cup of boiling water to the cake batter though.
How Can I Prevent My Cakes from Doming?
There are few ways you can prevent cakes from doming:
Use a heating core in the center of your cake pan. I've never tried this, but some say it works well.
Use cake baking strips. I've used my Wilton baking strips many times and they work very well. Make sure you fit them snug to the pan and also wet them with cold water prior to adding in the batter.
But there's an even easier way to prevent doming.
Tapping the cake pans. By gently tapping the filled cake pans on the counter before baking, you'll release any air bubbles. Super easy and it doesn't cost you anything!
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.
For this chocolate cake recipe, I used 3, 6 inch x 3 inch cake pans. The cake, once baked and frosted, measures approximately 6" high, not including the extra Oreos and frosting you may choose to add on top for decoration.
Yes! But just an FYI—the cakes might come right up to the top of the cake pan.
No, this is an optional ingredient that is there to help give the chocolate a more robust flavor. Some people simply do not care for it though, so you can easily leave it out. You will still need to add in the boiling water though.
Not at this time, no.
This recipe makes enough to generously frost the outside of the cake and in between the layers with some remaining for a decorative border on top.
Essential Cake Baking Tools
More Delicious Beyond the Butter Desserts to Enjoy!
- 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
Chocolate Cake with Oreo Buttercream FrostingAuthor:
- 2 cup All-Purpose Flour
- 2 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ¾ cup Unsweetened Cocoa Powder
- 4 Large Eggs, room temperature
- 1 cup Vegetable Oil
- 2 cup Granulated Sugar
- 1 cup Whole Milk or Buttermilk
- 2 teaspoon Vanilla Extract
- 1 cup Boiling Water
- 2 teaspoon Espresso Powder or Instant Coffee, optional step (added to the boiling water)
oreo buttercream frosting
- 20 Oreo Sandwich Cookies, plus any extra for decoration
- 2 cup Unsalted Butter, room temperature and quartered
- 3 ¾ cup Sifted Powdered Sugar
- 2 teaspoon Vanilla Extract
- ¼ teaspoon Salt
- ¼ cup Heavy Whipping Cream
- 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, and unsweetened cocoa 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, and vanilla extract on medium speed until well blended.
- Boil the water in a heat proof glass bowl, then stir in the espresso powder (or instant coffee). Then pour the whole thing into the cake batter and mix until combined.
- 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 at 350ºF for 40-45 minutes 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.
- If not frosting the cake the same day, chocolate cake layers can be double wrapped tightly in plastic and kept in the fridge for 2-3 days before frosting. 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 15-20 minutes before frosting.
oreo buttercream frosting
- With a food processor, pulvarize the Oreos (the whole cookie) until they are these 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 and salt. Scrape down the bowl as needed.
- Switching the mixer speed to low, gradually add in the powdered sugar and the heavy whipping cream until well blended.
- Add in the Oreo crumbs, setting aside any you wish to use for decorating the top of the cake with. Mix until blended. Scrape down the sides of the bowl one more time, then 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.