Hello Oreo lovers! Do I have your attention? Good, because this cake is for you. This Oreo Cake is actually an update of one of my older recipes (from 2016!). The photos were in dire need of a refresh, and I wanted to tweak the recipe a bit.

As you know, Ryan tends to be my go-to guy for ideas when I’m stuck on something to bake. Naturally, he gravitates to things that he already loves and asks me to turn them into cakes. Hence the Cinnamon Toast Crunch Cake, the S’mores Cake, and the Turtles Cake, to name a few.

When he suggested an Oreo Cake my arm didn’t need much twisting. I am a HUGE fan of Oreos. Though, truthfully, I prefer Golden Oreos to the original. Something about that vanilla cookie flavor goes so well with the Oreo filling! Be sure to check out my Golden Oreo Cake too for a delicious alternative.

How Do You Make Oreo Cake?

This cake is packed with Oreo cookie flavor in the best ways possible. I modified my favorite chocolate cake recipe and made a couple of key modifications to Oreo-ify it:

1. I swapped out some of the all-purpose flour for Oreo cookie crumbs.
2. I swapped out some of the cocoa powder for black cocoa.

The Oreo cookie crumbs are very easy to get in Canada. You can literally find them in almost any grocery store, right next to the graham cracker crumbs. I hear they aren’t as easy to find in the US (is that right?). Really though, any chocolate cookie crumbs will do.

Black cocoa powder is one of my favorite things ever. It’s what gives Oreo cookies that deep rich color and flavor. Black cocoa powder is a super dark Dutch-process cocoa, which basically means it’s had even more acid stripped from it.

I used Oreo cookie crumbs again in the Swiss meringue buttercream frosting. This added both flavor and color in just the perfect way.

For additional flavor and texture, I added some chopped-up Oreo cookies between each of the cake layers and finished the whole thing off with a dark chocolate ganache drip for good measure. I’ve been back on the drip cake trend lately, and I think that’s a good thing.

I tried to darken the dark chocolate ganache by adding some black color gel to the cream before microwaving it all. This worked okay, but it made the ganache a bit dull. At least I assume that’s what it was.

The only other difference was that I used the ganache later the same day instead of leaving it overnight and warming it a bit in the morning to thin it out. But I think it was the color gel. It’s not shiny, but I think this color looks better than a brownish ganache would have.

This Oreo Cake has been a popular recipe here on Liv for Cake over the years. If you’re a cookies and cream fan or have one in your life, you will LOVE this cake!