Go Back
A decadent Oreo cake slice with cookie crumbles and creamy frosting.

Decadent Oreo Dream Cake

This rich and moist chocolate cake features two layers of intense cocoa flavor, perfectly complemented by a creamy, dreamy Oreo buttercream frosting. It’s an indulgence that's sure to impress for any special occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 12 slices
Calories 400 kcal

Equipment

  • oven
  • 8-inch round cake pans
  • large bowl
  • electric mixer
  • wire rack
  • serrated knife
  • spatula

Ingredients
  

For the Cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder Dutch-processed recommended
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup hot coffee or boiling water

For the Oreo Buttercream Frosting:

  • 1 cup unsalted butter softened to room temperature
  • 4-5 cups powdered sugar
  • ¼ cup heavy cream or milk
  • 1 teaspoon vanilla extract
  • 1 ½ cups crushed Oreo cookies finely crushed some, leave some in small chunks

Instructions
 

For the Cake:

  • Preheat oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing and flouring them or lining with parchment paper.
  • In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt, ensuring no lumps remain.
  • In a separate medium bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
  • Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined without overmixing.
  • Carefully stir in the hot coffee or boiling water until the batter is smooth and slightly thin.
  • Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a wooden skewer comes out clean.
  • Cool cakes in pans for 10-15 minutes, then invert onto a wire rack to cool completely.

For the Oreo Buttercream Frosting:

  • In a large bowl, beat the softened unsalted butter with an electric mixer on medium speed for 2-3 minutes until light and fluffy.
  • Gradually add powdered sugar, one cup at a time, beating well after each addition until fully incorporated.
  • Pour in heavy cream and vanilla extract, beat on low until combined, then increase to medium-high and beat for another 2-3 minutes until light and fluffy.
  • Gently fold in crushed Oreo cookies; adjust consistency with more cream (if too thick) or powdered sugar (if too thin).

Assembly:

  • If cake layers have domed tops, use a serrated knife to level them for a flat surface.
  • Place one cake layer on a serving plate, spread with about 1/3 of the frosting.
  • Place the second cake layer on top and cover the entire cake with the remaining frosting, swirling for a rustic look if desired.
  • Garnish with extra crushed or whole Oreos, if desired, and chill for at least 30 minutes before serving for best results.

Notes

For the best flavor and texture, ensure all refrigerated ingredients (like butter and buttermilk) are at room temperature. Do not overmix the cake batter, as this can lead to a dry cake. The hot coffee enhances chocolate flavor without making the cake taste like coffee. When making the frosting, gradually add the powdered sugar to avoid a cloud of sugar dust. Adjust the amount of heavy cream or milk in the frosting as needed to achieve your desired consistency. Chilling the cake before serving makes it easier to slice and helps the frosting set.