Chocolate Cake with Oreo Cream Filling is a two layer-cake with a creamy Oreo filling and chocolate buttercream frosting. An Oreo lover’s dream!
If you follow me on Instagram you may have seen my little sneak peak of this amazing Chocolate Cake with Oreo Cream Filling that I made for my husband’s birthday last week. This is the first year since I’ve known him that he hasn’t had what we call “dot cake”. The funfetti boxed cake with the rainbow chip frosting.
Please tell me you’re familiar with Betty Crocker’s rainbow chip frosting?! We pretty much went into depression at our house because they discontinued making it! Yes, I’m all about cooking from scratch, but seriously, that rainbow chip frosting was the best store bought frosting invented. And without warning, BAM! It’s gone. So sad.
Anyways, since we can’t buy rainbow chip anymore I let him choose any other cake in the world he wanted. He has a pretty serious oreo addiction, so I wasn’t surprised when he requested “any type of cake with oreos!”
Have you ever tried baking something with oreos inside the batter? Maybe you’ve had better success than me, but every time I’ve tried Oreo filled cookies or brownies (that are so popular on Pinterest), I thought they were terrible. You couldn’t taste the oreo! This oreo cream filling solved the problem for me! It’s amazing! A delicious buttercream frosting with big oreo cookie chunks. Pair it with this awesome chocolate cake and my all-time-favorite chocolate frosting recipe and you’ve got one killer delicious cake! New family favorite for sure! (I don’t even think he missed his dot cake 🙂 )
Consider trying these popular desserts:
- German Chocolate Cake
- Snickerdoodles Bars
- Mississippi Mud Brownies
- Chocolate Mousse Cheesecake
- Mrs. Fields Oatmeal Chocolate Chip Cookies
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Chocolate Cake with Oreo Cream Filling is a two layer-cake with a creamy Oreo filling and chocolate buttercream frosting. An Oreo lover's dream!
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar , packed
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 3/4 cup oil (vegetable or canola oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup milk
- 1/3 cup sour cream
- 1 cup boiling water
- 1/2 cup butter (1 stick), softened
- 1 1/2 - 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 Tablespoon milk
- 6-8 Oreo cookies , chopped into chunks
- 1/2 cup butter (1 stick), melted
- 2/3 cup unsweetened cocoa powder
- 2 1/2 - 3 cups powdered sugar
- 1/3 cup evaporated milk , or regular milk
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F. Line the bottom of two 9-inch round cake pans with parchment paper and then spray well with non-stick cooking spray.
In a large mixing bowl combine the flour, sugars, cocoa powder, baking powder, baking soda and salt.
Add oil, eggs, vanilla, milk and sour cream and mix until well combined. Reduce speed and carefully pour in the boiling water. Beat on high speed for 1 minute to add air to the batter.
- Divide batter evenly between the prepared cake pans. Bake for 28-33 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow to cool for 5 minutes in the pans. Invert cakes onto a wire cooling rack to cool completely. (Once cooled I like to wrap them really well in plastic wrap and then tinfoil and freeze them until the next day, when I frost them. They're easiest to frost frozen!)
- Beat the softened butter with electric mixers until light in color, about 3 minutes.
- Add powdered sugar, ½ a cup at a time. Beat well to combine between each addition.
- Add vanilla and milk and mix well. For thinner frosting add a little more milk. For thicker frosting add a little more powdered sugar. Fold in chopped Oreo cookie pieces. Spread filling over the top of one of the cake rounds. Top with the second cake round. Cover the cakes with chocolate frosting.
- Add cocoa powder to a bowl with the melted butter and mix well to combine. Alternately add powdered sugar and milk, beating until your reach your desired spreading consistency.
- Stir in vanilla.
Chocolate Frosting recipe is from Hershey's
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Sydney @Tastefully Frugal says
Oh man this cake looks perfect in every way! That oreo cream filling is definitely my favorite part. My brother’s birthday is this weekend and I may just have to make this for him.
Becky @ Babes in Hairland says
I think I gained 5 lbs. just looking at the pictures! Looks so delish! My husband is a huge chocolate cake and Oreo fan, so I know he’d love this!
Marlene says
This cake looks really great, I’m planning to make it for a friend’s birthday Friday.
Do you think I can prepare the cake part, the filling and the frosting the day before then fill it and frost it a few hours before serving? That way it won’t fall apart?
Or maybe I can prepare it entirely the day before?
What do you think is best?
Best regards,
Marlene
Lauren Allen says
Hi Marlene, Here’s what I would suggest: Bake the cake in advance, let it cool completely and then wrap it well in plastic wrap, place it in a freezer ziplock bag and freeze until Friday. Make the chocolate frosting in advance and make the oreo filling in advance, but don’t mix in the crushed oreos to the filling. On Friday morning take both frostings out of the fridge to bring them to room temperature. Once they’re at room temperature, mix the crushed oreos into the white frosting. Remove the cake from the freezer and frost it.
Good luck, I hope your friend loves it!
Marlene says
Thank you so much for your answer! I’ll let you know how it turns out but I’m sure it’s going to be perfect! 🙂
Mona says
Hi Lauren!
Can you tell me which chocolate cake recipe you use for the Mississippi Mud Cake? They are all a little different for each cake. Making this for Easter.
Lauren Allen says
Hi Mona! I usually use this chocolate cake recipe https://tastesbetterfromscratch.com/chocolate-cake-oreo-cream-filling/
Michelle cathcart says
Hi if you freeze the cake and defrost a few days later will it still be moist? What chocolate brand do you use. The brands I have used haven’t been tasty 🙁 kinda blah
Lauren Allen says
Yes, as long as you cover it really well in the freezer, it should be great! I only ever use Hershey’s brand unsweetened cocoa powder
Patrick says
Hi I am taking a pastry arts class at my local High school and I was wondering what you think would work if I tried to make the filling into a mint Oreo filling. I was also thinking about changing the frosting to another white frosting but I was worried that the flavors might not mix well. Any help You could give me would be great.
Lauren Allen says
Hi Patrick, sounds like fun! I would use the Mint Oreos (instead of regular Oreos) in the filling recipe with 1/4 tsp of mint extract. And a vanilla buttercream would probably be delicious with it!
Sarah says
Made this for my husband’s bday and got several compliments. The oreo cream was the best part! 3 days later and the cake is still really moist. If I made this again, do you think it would work to divide the cake batter into 3 cake pans so the cake has 3 thinner cake layers AND double the oreo cream so I can put it between both layers? (assuming, of course I adjust the oven cooking time accordingly)
Lauren Allen says
Hi Sarah, I’m so happy you liked it! Yes, I think it would work well to divide the batter between three pans, to make 3 thinner layers. Just cook them for shorter. And double the Oreo cream, as you mentioned! Sounds delicious! Thanks for commenting 🙂
Stacey says
Just made this cake for my son’s birthday today and it was AWESOME. I did use a mix for the cake part (was a little crunched for time, sorry :P) but followed recipe for filling and frosting. My whole family loved it. Will definitely make this again, and make the cake from scratch. 🙂
Lauren Allen says
I’m so happy to hear it! And cake mixes work GREAT in a crunch 🙂
Amy says
Frost when frozen – how long does it take for the cake layers to thaw out?
Lauren Allen says
About 2 hours or so, at room temperature.
Jackie says
Hi Lauren
What’s the purpose of the canned milk in the frosting. Never made one with canned milk.
Lauren Allen says
I like to use canned evaporated milk in my frosting for it’s creaminess and flavor. You could substitute milk, cream, or half and half. I just prefer evaporated milk.
Heather S says
I used almond milk and it was nice. I also subbed lactose free yogurt for the sour cream. We raspberries from our garden around the top and bottom. My sister in law called the slices obscene bc we cut into 8 pieces. We should have made twelve slices.
Karen Garson says
Betty Crocker rainbow frosting is available on Amazon. 😁
Haley W. says
I am making this for a school fundraiser I have to drop it off in the morning and it will be sitting out until about 5pm do you think the cake will be ok if it is left in a room temperature area?
Lauren Allen says
That should be just great! Hope everyone loves it!
Haley W. says
Thank you!
Lita Waston says
Thank for giving a good recipe to make delicious chocolate cake. Have you ever tried to make chocolate frosting by heavy cream, butter and chocolate chips? It spends just 3-4 minutes.
Sunyah says
I really want to make this, but can you please put the ingredients in grams!! It would be really helpful.
Thank you.
Jasmin says
Salted or unsalted butter ?
Lauren Allen says
Hi Jasmin. I used salted butter. If you use unsalted, you could add a tiny pinch of salt if you want!
Lisa says
Could I leave the cake with filling in freezer longer than 30 minutes?
Lauren Allen says
Yes! It would freeze well, wrapped well in plastic wrap, for up to 2 months.
Damien says
Can I use cake flour instead of all purpose flour?
Lauren Allen says
Sure that would work 🙂
Kara says
Do you think i could make this cake in a 9×13 inch pan in single layers?
Lauren Allen says
Hi Kara,
This should work. I would make the cake in the 9×13 and layer both frostings on top!