This amazing scratch Oreo Cake recipe is the perfect combination of chocolate cake, ganache, and Oreo Buttercream! There’s just nothing better than this rich, homemade chocolate cake!
You’re going to need a glass of milk for this one…
Moist chocolate layers are spread with a thin layer of decadent ganache, filled and frosted with a delicious speckled Oreo buttercream, and finished off with a ganache drizzle. SO good.
Our Oreo Cake recipe is a combination of a few tried & true favorites from our Recipes section!
First, the cake
Our Classic Chocolate Cake from Scratch is the only chocolate scratch recipe that you’ll ever need! It’s so moist, chocolatey, and bakes up nice and tall. If you’d prefer to make a doctored cake mix recipe, you cannot go wrong with this Chocolate Sour Cream Cake! Both of these recipes are crowd pleasers and work well with both buttercream & fondant.
After baking and cooling the three chocolate layers, I piped a dam of buttercream and spread with a thin layer of ganache. The ganache recipe that I used is a super simple recipe that can be whipped up in no time with the help of a microwave and equal parts chocolate and heavy cream.
You can find all of the details for making an easy ganache here: Ganache Drip Recipe. It makes for a delicious, gorgeous chocolate glaze or drip!
Here I am spreading a thin layer of ganache. I spread my ganache nice and thin so that I would be able to easily spread a layer of Oreo Buttercream on top of it without a lot of sliding. Although I used a thin layer, the ganache delivers an unmistakable layer of richness to an already decadent cake.
Finally, we finished things off with our fabulous Oreo Buttercream Recipe! This is similar to our Classic Vanilla Buttercream recipe, but with finely crushed Oreos! YUM!
As I assembled the cake, I spread Oreo Buttercream filling over the thin layer of ganache between layers.
I then frosted the cake with the Oreo Buttercream and dripped ganache around the top edge using a piping bag with the end snipped away.
The ganache drips most easily when it is just slightly warm. It thickens as it cools and so if it becomes too thick to work with, just pop it in the microwave for 5-10 second increments until it flows easily from the piping bag.
I love ganache drips! So dramatic!
I continued to drizzle the ganache over the top of the Oreo Cake and finished things off with a french tip border (Ateco 863)! Because our Oreos were so finely crushed in a food processor, the frosting was very easy to spread and pipe.
I just love the look and more importantly the flavor of this Oreo Cake recipe!! I think that it will become one of your favorites too!
Thanks for stopping by! We hope that you make this fabulous Oreo Cake soon. I think that you are going to LOVE it!