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Three Layer Chocolate Oreo Cake

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Birthdays are great excuses reasons to gather the family, cook tasty food and wash it down with cake. Right? Especially when the cake is Three Layer Chocolate Oreo Cake. Three layers of perfectly balanced  chocolate cake to sweet ratio with hidden delights of Oreo crunches. Not to mention a chocolate ganache drip, because if we’re going to do this, let’s do this.

Three Layer Chocolate Oreo Cake

Chocolate Cake Dreams

This chocolate cake will be your next go-to chocolate cake. Ego aside, it is just very consistent and even more delicious. Not overly sweet with a rich chocolate flavor. The batter is perfect for three smaller 9″ layers or you could even just go for two. It is always moist, strong enough to hold up a thicker frosting and decorative elements (such as ganache, buttercream and oreos…) and stays incredibly tender even if made a day or two in advance (kept refrigerated).

Three Layer Chocolate Oreo Cake

It’s your next go-to chocolate cake because I’m speaking from experience. It’s the base for these Salted Caramel Stuffed Cupcakes and the best sandwich turned dessert Fluffernutter Cupcakes. It’s also the base for this Salted Caramel Pretzel Cake.

So, uh, ya…I’m totally obsessed with this chocolate cake.

And now we’re going to cover it in Oreo Buttercream. Can a girl get a high five?

Oreo & Vanilla Creme Buttercream

How do you make a Three Layer Chocolate Oreo Cake even better? You give it two frostings, put on a pair of sweatpants, pour a glass of medium-body red wine and tuck in to a soul satisfying piece of cake. Ok, you don’t have to do the sweatpants/wine thing. But it comes highly recommended.

The Oreo Buttercream will bring that crunchy chocolate cookie flavor. Your vanilla creme buttercream will bring slightly sweet, smooth best-part-of-the-Oreo creme and the color balance esthetic that screams, “Hey! If the cookies on top weren’t a hint, this is an Oreo cake!

Three Layer Chocolate Oreo Cake

Three Layer Chocolate Oreo Cake

If you don’t have one of these cake scraping tools, the flat side of a large chef’s knife, a kitchen towel and real hot water is a perfect stand in. Beyond taste and texture, the best part of this Three Layer Chocolate Oreo Cake is in the imperfections. The crunchy oreo frosting will eliminate that need for a perfectly smooth edge.

Above all, the drippy chocolate ganache will cover any imperfections on the top and distract the eye will all that ooey, drizzled chocolate goodness.

Ganache to know you

There are several ways to make a ganache, but what you will hear over and over, like an Ina Garten mantra in your head, is the importance of high quality chocolate. The good chocolate.

Three Layer Chocolate Oreo Cake

The recipe for this chocolate ganache involves all the standards – good chocolate and heavy cream – but with just a touch of corn syrup for an extra drip and an almost reflective finish. For a thicker, intensely rich ganache and additional ideas on how to use it, try this Sinfully Decadent Chocolate Ganache from Foodal.

Three Layer Chocolate Oreo Cake

As the baker, sometimes the best thing about cake is the reactions from the crowd at the unveiling. With the effort of a little cake, buttercream, ganache and a few hidden Oreos the wows will be yours.

Three Layer Chocolate Oreo Cake

Hidden Oreos because your husband may literally search the house for the rest of the Oreos while your at your bartending job. Unlucky for him you hid them in the tupperware cabinet. Luckily for your cake you have eight perfect Oreos to adorn the top.

Wipe those hands clean, cause you just totally caked like a boss.

Three Layer Chocolate Oreo Cake
Three Layer Chocolate Oreo Cake

Three Layer Chocolate Oreo Cake

Three decadent layers of fudgy chocolate cake with a crunchy Oreo cookie buttercream crumb coating.  A vanilla creme buttercream for added flavor and chocolate ganache drip, because why the heck not?
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Course: Dessert
Cuisine: Cake
Prep Time: 1 hour 25 minutes
Cook Time: 25 minutes
Servings: 10 to 12 servings
Author: Lauren

Ingredients

Three Layer Chocolate Cake

  • 1 3/4 cup all purpose flour
  • 2 cup granulated sugar
  • 3/4 cup cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 cup whole milk
  • 2 tsp vanilla extract
  • 1 1/2 tsp espresso powder
  • 1 cup boiling water

Oreo Cookie Buttercream

  • 3 sticks unsalted buttercream room temperature
  • 1 pkg 15.55 oz double stuffed Oreo cookies, 6 to 8 whole Oreos reserved
  • 1 cup confectioners sugar
  • 1 tsp vanilla bean paste

Vanilla Creme Frosting

  • 1 stick unsalted butter
  • 1/2 tsp vanilla bean paste
  • 3 cup confectioners sugar
  • 6 tbsp heavy cream

Chocolate Ganache Drip

  • 1 cup + 1 tbsp good quality milk chocolate chips
  • 1 cup heavy cream
  • 1 tbsp light corn syrup

Instructions

Three Layer Chocolate Cake

  • Grease and flour* (3) 9-inch baking rounds.  Preheat the oven to 350°F.
  • In a mixing bowl add flour, sugar, cocoa powder, baking powder and baking soda.  Mix until combined.
  • On low speed add eggs, oil, milk, vanilla and espresso powder.  Mix on medium speed for 1 to 2 minutes until the wet ingredients are fully incorporated.
  • Carefully add the boiling water and mix on low speed for 1 minute, scraping down the sides and bottom of the bowl.
  • Divide the batter evenly between the three pans.  Bake for 20 to 22 minutes, rotating the pans halfway if you are using more than one shelf in your oven.  Let cool completely before assembling.

Oreo Cookie Buttercream

  • Separate creme filling from oreo cookies.  Set cookies aside.  Don't worry if some of the cookie sticks to the creme.
  • Add butter and cookie creme to standing mixer.  Beat on medium speed until pale and fluffy.
  • Add confectioners sugar and vanilla bean paste.  Mix on low speed and increase to medium-high.  Beat for 1 minute.
  • Using a food processor, pulse the cookies until crumbly or alternatively, place the cookies in a plastic bag and roll with a rolling pin.  Mix the cookie crumbs into the frosting on low speed until combined, scraping down the sides if needed.
  • Transfer frosting to a large piping bag.  Cut bag 1 1/2" from the bottom so opening is wide or fit bag with a large open tip.

Vanilla Creme Frosting

  • In standing mixer, beat unsalted butter on medium-high until pale and fluffy.
  • Add confectioners sugar and vanilla bean paste.  Mix on low speed and gradually increase speed to medium-high.
  • Add heavy cream, one tablespoon at a time, while frosting mixes for 1 to 2 minutes.
  • Transfer frosting to a large piping bag.  Cut bag 1 1/2" from the bottom so opening is wide or fit bag with a large open tip.

Chocolate Ganache Drip

  • In a medium sauce pan, bring heavy cream to just a simmer.  Pour over chocolate chips in a medium bowl.  Let sit for 3 to 4 minutes and stir well with a spatula to combine.
  • Stir in corn syrup.  Let cook 5 minutes then transfer to a small piping bag.  Let sit for 15 minutes before using.

Three Layer Chocolate Oreo Cake

  • Pipe a quarter size dollop on a cake circle or cake stand to lock in the bottom layer.  Pipe a small layer of Oreo buttercream, top with chocolate cake.  Repeat one more time.
  • Pipe another layer on the top and alone the edges.  Using the cake scraper, smooth the frosting on the top and thinly along the sides.
  • Refrigerate for 10 minutes to set.
  • Pipe vanilla buttercream along the sides, reserving enough to pipe medium stars on top.  Smooth out the  piping on the sides.
  • Refrigerate for 10 minutes to set.
  • Cut a small size tip for the chocolate ganache.  Starting about 1/2" from the edge of the cake, slowly pipe a steady stream of the ganache letting it pool and drip over the edge.  Working at different speeds and pressure on the piping bag will create different lengths of drip.  Cover the top of the cake with ganache and smooth.
  • Refrigerate 5 minutes to set ganache.
  • Transfer vanilla creme buttercream to a piping bag fit with a large star tip.  Pipe medium sized stars along the edge of the cake.  Decorate with remaining Oreo cookies.*

Notes

*If preparing the cake a day before, wait to garnish with Oreo cookies to avoid them getting soggy during refrigeration overnight.

 

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Recipe Rating




Senthil Muthiah

Thursday 21st of November 2019

Can I substitute Vanilla Extract for the Vanilla Bean Paste? Is the espresso powder optional for the cake?

Lauren

Thursday 21st of November 2019

You can definitely substitute vanilla extract for the paste. The espresso powder helps to bring out more cocoa flavor from the cake, but you can definitely leave it out. My parents are sensitive to caffeine so I substitute decaf espresso if I make this for family, or if the kids are going to have some - because they certainly don't need any caffeine in addition to the sugar rush.

Judith

Sunday 17th of March 2019

Dear Lauren,

I’m not sure if I’m confused, but I’m wondering what happens to the actual Oreo cookies? You are talking about the crunchiness of the Oreo buttercream but I don’t see the actual crunchy Oreo cookies being added to the cream in the recipe. Please excuse me if I just misunderstood.

Thank you so much. Judith

Lauren

Monday 18th of March 2019

Judith! Thank you so much for noticing. It's a little embarrassing, but it appears one of the steps was MIA. Should be all set now. Thanks for your help!

April W

Friday 27th of July 2018

The cake itself (without the frostings) is absolutely, hands down, the BEST chocolate cake I have ever had!! I also omitted the espresso powder and it still turned out divine! I am wondering though, if I were to bake the cake in a 9x13 pan what the bake time would be?

Lauren

Saturday 28th of July 2018

Thank you April! This is always my go-to cake recipe when I'm making chocolate cake. I'm so glad you loved it! To answer your question, you might have to scale down the ingredients. Most 13x9 cake recipes translate into a 2-layer cake, where this is enough batter to make 3 layers. To do that, I'd divide the recipe in thirds then subtract a third. If that sounds like too much work you can always fill a 13x9 pan with 2/3 of the batter then bake the rest off as cupcakes (30 to 35 minutes for the 13x9 pan and 18 to 20 minutes for the cupcakes). Hope that helps!

Taylor Mobley

Tuesday 6th of June 2017

YUM! I love cake and so does my husband! I am definitely saving this recipe!

Caitlin + Dani

Tuesday 6th of June 2017

Your presentation is perfect. We love the chocolate ganache drizzle. YUM!