This Chocolate Oreo Cake recipe is to die for! A moist chocolate cake full of Oreo icing! And not just any Oreo icing – it is FULL of crushed up Oreos. An Oreo lover’s dream.

Well, if you're looking for a good dessert that you can enjoy (or eat up your feelings), this pound cake would be a good choice. Strawberries are one of the best parts of summer, and this cake is an attraction for them.

The cake bottoms are made from the wettest cake you've ever eaten. Try it once, and you'll never bake a chocolate cake again. It's amazing. In addition, there is no fancy mixing method - everything is mixed directly in the bowl.

The Oreos are supplied with the glaze. I've said it many times - I like strong flavors. So when I say I'm baking an Oreo cake, there's no stopping. In the glaze are 3 cups of Oreo crumbs. Overkill? Never. Just Oreo perfection.

And to make sure there's plenty of Oreo in each bite, I've made sure the cake is made up of three layers instead of two. In this way, there are two full layers of icing in the middle and the icing on top. Mmmmmm.

And as if that weren't enough, I've done more on top of it. If I know one thing, it is that you cannot accuse me of eating too little. You're welcome. 🙂

The stir-fry cake itself is really quite easy to make. The first step is the most important - you want to make the butter and sugar completely creamy. You will see a difference in the texture of the mixture once it is creamy.

Next you have the eggs. Add them one at a time and stir until well incorporated. The rest are your usual cake ingredients - flour and salt, then some milk and vanilla extract. All this combines into a silky soft dough to which you add your chopped strawberries.



  • 2 cups (260g) flour
  • 2 cups (414g) sugar
  • 3/4 cup (85g) natural unsweetened cocoa powder OR Hershey’s Special Dark Cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup (240ml) buttermilk
  • 1 cup (240ml) vegetable oil
  • 1 1/2 tsp vanilla extract
  • 1 cup (240ml) boiling water


  • 1 1/2 cups (336g) butter
  • 1 1/2 cups (284g) shortening
  • 8–9 cups (920g-1035g) powdered sugar
  • 3 cups (414g) Oreo crumbs (about 33 Oreos)
  • 1 tsp vanilla extract
  • 6–7 tbsp (90ml-105ml) water


  • 6 oz (1 cup | 169g) semi sweet chocolate chips
  • 1/2 cup heavy whipping cream
  • Oreos, optional


1. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.

2. Add all dry ingredients to a large bowl and whisk together.

3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.

4. Add vanilla to boiling water and add to mixture. Mix well.

5. Divide batter between three cakes pans and bake at 300 degrees for about 30-33 minutes, or until a toothpick comes out with a few crumbs.

6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.

7. Make icing while cakes cool. Beat together butter and shortening until smooth.

8. Slowly add 4 cups of powdered sugar and mix until smooth.

9. Add vanilla and Oreo crumbs and mix until smooth.

10. Add another 4-5 cups of powdered sugar and mix until smooth. Add water or milk until you get a smooth consistency.

11. Set aside about 3 1/2 cups of icing for the filling inside the cake and add chopped Oreos, if using.

12. Once cakes are cool, remove cake domes from top with a large serrated knife.

13. Place first layer of cake on cake plate. Spread 1/2 of the icing with the chopped Oreos on top in an even layer.

14. Add second layer of cake and add the rest of the of icing with chopped Oreos on top in an even layer.

15. Add final layer of cake on top and frost the outside of the cake with remaining frosting. Feel free to use my tutorial for how to frost a smooth cake.

16. To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).

17. Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.

18. Drizzle the chocolate ganache around the edge of the cake, then pour the remainder of the ganache on top of the cake and spread evenly. I like to use a squeeze bottle for drizzling around the edges.

19. Allow the ganache to firm up a bit, then pipe the remainder of the frosting around the top edge of the cake (see my tips on making a chocolate drip cake) and add an Oreo between each swirl. I used Ateco tip 847.

20. Sprinkle a few Oreo crumbs onto to the cake, if desired, then serve. Cake is best when well covered for 3-4 days.