4.42 from 12 votes
Oreo Cake
This Oreo Cake is a surprise-inside cake with chocolate layers, an Oreo filling, covered in chocolate buttercream and topped with Oreo cookie crumbs. Found in Amanda Rettke's (I am Baker) cookbook, Surprise-Inside Cakes.
Author: Lynne
  • 1 recipe Chocolate Cake - follows
  • 1 15.25- ounce package Oreos
  • 1 recipe Oreo Filling - follows
  • 1 recipe Chocolate Buttercream - follows
  • 1 premade Oreo pie crust or 24 Oreos with fillings removed and ground fine in food processor
Chocolate Cake
  • 3/4 cup unsweetened cocoa
  • 1 1/2 cups sugar
  • 1 1/2 cups cake flour
  • 1 teaspoon baking soda
  • pinch of salt
  • 2 large eggs room temperature
  • 1 cup plain Greek yogurt Amanda used sour cream in the cookbook
  • 2 teaspoons pure vanilla extract
  • 1/2 cup hot coffee
  • 1 cup milk chocolate about 4 ounces finely chopped
Oreo Filling
  • 1/4 cup unsalted butter
  • 1/4 cup shortening
  • 3 cups powdered sugar
  • 2 - 3 tablespoons milk
  • 2 teaspoons pure vanilla extract
Chocolate Buttercream Frosting
  • 1/2 cup unsalted butter room temperature
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon pure vanilla extract
  • 4 to 5 cups confectioners' sugar
  • 1/4 cup milk
Chocolate Cake
  1. Set a rack in the center of the oven and preheat to 350 degrees F. and prepare two 9-inch round cake pans by spraying them with a floured baking spray.
  2. Place 15 - 19 Oreos into the bottom of each cake plan so that they are laying flat. I say 15 - 19 because I could only fit 15, but Amanda fit 19 in her cookbook photo. I used two 9-inch pans, too.
  3. In a mixer, combine the cocoa, sugar, cake flour, baking soda and salt. Mix on low speed for about 30 seconds.
  4. Add the eggs, Greek yogurt, and vanilla. Mix for 1 minute on medium speed.
  5. Add the coffee and the chopped chocolate to the bowl and blend together with a rubber spatula, scraping the sides of the bowl until fully blended.
  6. Evenly divide the batter into both pans and bake for 28 - 32 minutes or until a toothpick inserted into each center comes out clean.
  7. Place pans on a wire rack and allow to cool for 5 - 10 minutes.
  8. Carefully remove each cake from the pan and cool on the wire racks until they are room temperature.
Oreo Filling
  1. Cream the butter and shortening until well blended.
  2. Add the sugar one cup at a time, alternating with the milk and vanilla. The filling will be very thick, but you can add more milk if you need to.
Chocolate Buttercream Frosting
  1. Cream the butter, cocoa and vanilla at medium speed for about 2 minutes.
  2. Add the confectioners' sugar, one cup at a time, alternating with some milk when frosting becomes too dry.
  3. After 4 cups of the confectioners' sugar has been added, pour in remaining milk and beat until frosting is smooth, about 2 minutes.
  4. For a stiffer frosting, add more confectioners' sugar, 1/4 cup at a time and if frosting should become too stiff, add more milk, just one tablespoon at a time.
Oreo Cake Assembly
  1. Place one cooled cake layer onto a cake stand or serving platter with the Oreo cookie side down.
  2. With an offset spatula, spread the Oreo Filling so that it is about an inch thick.
  3. Place second cooled cake layer on top of the Oreo filling with the Oreo cookie side up.
  4. Cover the cake in Chocolate Buttercream
  5. To quickly spread the crushed Oreo crumbs, place some Oreo crumbs on top of the cake near the edge. With one hand, move the crumbs over the edge and use the other to catch the crumbs on the side and push them into the side of cake.
  6. Repeat around the entire cake. When finished with the sides, pour the remaining crumbs onto the top of the cake. Smooth the top and the sides by gently pressing with your hands or by using a fondant smoother.
Recipe Notes

I found it best to refrigerate the cake for at least a couple of hours before immediately slicing into it. That way the filling and the frosting will set and the slices will come out even when sliced with a hot knife. Run the knife under hot water and wipe dry before slicing.