The Viral Layered Oreo Chocolate Cake is the ultimate indulgence that took the internet by storm, captivating dessert lovers with its rich flavor, stunning layers, and irresistible combination of moist chocolate cake and crunchy-creamy Oreo goodness. This cake is more than just a dessert—it’s a celebration of textures, tastes, and creativity, blending the nostalgic joy of everyone’s favorite cookie with the decadence of a bakery-style chocolate cake. Social media platforms like TikTok, Instagram, and Pinterest helped popularize this show-stopping cake with countless bakers putting their own twist on the original concept, and soon it became a viral sensation featured in birthday parties, trending videos, and bake-off challenges around the world.
The history of the Oreo Chocolate Cake can be traced back to the early 2000s when home bakers began experimenting with crushed Oreos in their batters and frostings. However, the true rise of the “layered” version came when influencers began crafting multi-tiered cakes filled and topped with Oreo buttercream and ganache, decorating with whole cookies, crumbs, and chocolate drips. The original Oreo cookie, created in 1912 by Nabisco, has long been a favorite mix-in for everything from milkshakes to cheesecakes, but its integration into a structured, bakery-style layer cake took its appeal to new heights. What began as a creative twist for cookies and cream lovers quickly turned into an iconic dessert that now graces bakeries and homemade kitchens alike.
Ingredients Breakdown:
For the Chocolate Cake Layers: 1¾ cups (220g) all-purpose flour – for structure; ¾ cup (65g) unsweetened cocoa powder – for deep chocolate flavor; 2 cups (400g) granulated sugar – adds sweetness and moisture retention; 1½ tsp baking powder and 1½ tsp baking soda – leavening agents to ensure a fluffy rise; 1 tsp salt – balances sweetness and enhances chocolate flavor; 2 large eggs – binds and adds richness; 1 cup (240ml) buttermilk – provides moisture and a slight tang; ½ cup (120ml) vegetable oil – keeps the cake moist; 2 tsp vanilla extract – enhances flavor; 1 cup (240ml) hot water or coffee – deepens chocolate intensity.
For the Oreo Buttercream: 1½ cups (340g) unsalted butter, softened – creamy base; 4 cups (480g) powdered sugar – sweetens and structures the frosting; ¼ cup (60ml) heavy cream – lightens texture; 2 tsp vanilla extract – flavor enhancer; 12-15 crushed Oreos (filling removed optional) – adds cookie crunch and classic Oreo taste.
For the Chocolate Ganache (optional): 1 cup (170g) semi-sweet chocolate chips; ¾ cup (180ml) heavy cream – smooth pourable topping.
Decoration: Whole Oreos for the top, Oreo crumbs for sides, optional chocolate drizzle or gold leaf for glam effect.
Step-by-Step Recipe:
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment circles. In a large mixing bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl, whisk eggs, buttermilk, oil, and vanilla extract until smooth. Gradually add wet ingredients to the dry mixture and mix until well combined. Slowly pour in the hot water or coffee and mix carefully—batter will be thin but smooth. Divide batter evenly into the pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
For the Oreo buttercream, beat softened butter on medium-high speed until creamy and pale. Gradually add powdered sugar, one cup at a time, mixing well between each addition. Add vanilla and cream, continuing to beat until light and fluffy. Fold in finely crushed Oreos. If needed, add more cream to loosen the texture or more sugar to stiffen it, depending on spreading preference.
To assemble, level the cake layers if needed using a serrated knife or cake leveler. Place the first cake layer on a serving plate or cake board, spread an even layer of Oreo buttercream on top, then repeat with the second and third layers. Cover the entire cake in a thin crumb coat and chill for 15 minutes. Apply a final thick coat of Oreo frosting. If using ganache, heat cream until steaming, pour over chocolate chips, let sit for 2 minutes, then stir until smooth. Let it cool slightly before drizzling over the top edges of the cake with a spoon or piping bag.
Decorate with whole Oreos standing on top, some crumbled on the sides, and a final drizzle of ganache for a dramatic finish. Chill cake until ready to serve.
Tips for the Perfect Cake:
Always use room temperature ingredients for even mixing and best texture. Hot coffee instead of hot water intensifies the chocolate flavor without making it taste like coffee. Chill cake layers before frosting for easier handling and fewer crumbs. Use a turntable and offset spatula for a professional finish. Crush Oreos finely for the frosting to prevent clogging piping tips. Don’t skip the crumb coat—this locks in crumbs and creates a smooth final appearance. Let ganache cool slightly before pouring to avoid melting the frosting. For ultra-moist cake, brush cooled layers with simple syrup before frosting.
Variations and Customizations:
Switch up the Oreo flavor—try Mint, Golden, Peanut Butter, or Red Velvet Oreos for a flavor twist. Add a layer of Oreo cheesecake filling between cake layers for extra indulgence. Incorporate chopped Oreos into the batter for cookies in every bite. Use Swiss meringue buttercream instead of American for a lighter texture. Add mini Oreos for bite-sized decoration or crushed Oreo “sand” for a rustic look. Create a tower of mini-layered Oreo cakes using cookie cutters. Mix in sprinkles or edible glitter for a celebration-ready look.
Health Considerations and Nutritional Value:
This cake is rich and indulgent, high in sugar and fat, so it should be enjoyed in moderation. A typical slice (1/12 of the cake) can range from 500–700 calories, depending on frosting thickness and additions like ganache. It contains dairy, gluten, and eggs, making it unsuitable for vegans or those with allergies unless substitutes are used. To make it slightly healthier, try reducing the sugar in the cake, using Greek yogurt in place of some butter, or using whole wheat flour for part of the all-purpose flour. Vegan and gluten-free versions can be made with plant-based milk, vegan butter, egg substitutes, and certified gluten-free Oreos.
FAQ:
Can I make this cake ahead of time? Yes, bake the layers up to 2 days ahead and store them wrapped in the fridge. You can also freeze unfrosted layers for up to 2 months. Frost the cake the day you plan to serve it for best freshness.
Can I make this without eggs or dairy? Yes! Use flax eggs or commercial egg replacers, plant-based milk and butter, and vegan-friendly chocolate and Oreos.
Do I have to use ganache? No, it’s optional, but it adds a glossy finish and extra richness.
Can I use store-bought cake mix? Yes, enhance a chocolate cake mix by adding extra cocoa powder and mixing in crushed Oreos to achieve a similar effect with less effort.
How do I store leftovers? Keep the cake covered in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.
Viral Layered Oreo Chocolate Cake
Ingredients
Chocolate Cake:
- 2 cups 260g all-purpose flour (measured properly)
- 2 cups 414g granulated sugar
- ¾ cup 85g unsweetened natural cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup 240ml milk
- 1 cup 240ml vegetable oil
- 1½ tsp vanilla extract
- 1 cup 240ml boiling water
Oreo Buttercream and Chopped Oreo Filling:
- 3 cups 672g unsalted butter, softened to room temperature
- 8 –9 cups 920g–1035g powdered sugar
- 3 cups 414g crushed Oreo crumbs (about 33 Oreos)
- 1 tsp vanilla extract
- 6 –7 tbsp 90ml–105ml heavy cream
- Pinch of salt
- 12 Oreos chopped
Chocolate Ganache:
- 6 oz 1 cup | 169g semi-sweet chocolate chips
- ½ cup 120ml heavy whipping cream
Optional:
- Additional Oreos for decoration you may need a second package if you plan to cover the outside of the cake with more Oreos.
- Note: Ensure you have at least one full package of Oreos for the cake and possibly a second if you’re planning to decorate the cake with extra Oreos.
Instructions
Make the Cakes:
- Start by preparing three 8-inch cake pans with parchment paper circles at the bottom and greasing the sides. In a large bowl, whisk together all the dry ingredients. Add the eggs, milk, and vegetable oil to the dry mixture and mix thoroughly. Stir in the vanilla extract with the boiling water, then combine it with the rest of the mixture. Divide the batter evenly between the three cake pans. Bake at 300°F for 30-33 minutes, or until a toothpick inserted into the center comes out with a few crumbs. Once done, remove the cakes from the oven and let them cool for about 10 minutes. Afterward, transfer the cakes to cooling racks to cool completely.
Make the Icing:
- While the cakes are cooling, begin preparing the icing. Beat the butter in a mixing bowl until smooth. Gradually add 4 cups of powdered sugar and mix until fully incorporated. Then add the vanilla extract, Oreo crumbs, and a pinch of salt, mixing until smooth. Slowly add the remaining 4-5 cups of powdered sugar, mixing after each addition. If the frosting is too thick, add heavy cream as needed until you achieve a smooth consistency.
Make the Filling:
- To prepare the filling, measure out about 3½ cups of the Oreo buttercream and stir in the chopped Oreos. Set this filling aside. Keep the remaining Oreo buttercream for frosting the outside of the cake.
Assemble the Cake:
- Once the cakes are fully cooled, use a large serrated knife to remove the domed tops. Place the first cake layer on a cake plate. Spread half of the chopped Oreo filling evenly over the top. Add the second cake layer and spread the remaining chopped Oreo filling on top in an even layer. Place the final cake layer on top and frost the outside of the cake with the Oreo buttercream frosting. For a smooth finish, refer to my frosting tutorial.
Make the Chocolate Ganache:
- To make the ganache, place the chocolate chips in a medium-sized bowl. Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Let the mixture sit for 2-3 minutes, then whisk until smooth. Drizzle the ganache around the edges of the cake, then pour the remaining ganache on top and spread it evenly. I prefer to use a squeeze bottle for the drizzling around the edges.
- Finish the Cake:
- Allow the ganache to firm up slightly. Once it has set, pipe the remaining Oreo buttercream frosting around the top edge of the cake (for piping, I used Ateco tip 844) and add an Oreo between each swirl. If desired, sprinkle some Oreo crumbs over the top of the cake for extra texture and decoration. Let the cake set before serving.