Emily Wyckoff

Triple Layer Oreo Cake

I was a child of the 70′s. Some of my favorite foods were Captain Crunch, Pop Tarts, Oreos, Sugar Corn Pops, and Frosted Flakes (there seems to be a sugary-cereal theme). I preferred my Oreos cold from the fridge and dipped in milk until they were saturated to the point of disintegration (a lot of times I would lose half of the cookie in my glass of milk). The funny thing about all of these mass-produced, chemical-laden food favorites from my youth is that when I have tried them as a generally health conscious adult, they don’t taste nearly as good as I remember. In fact, they taste downright terrible.

I typically don’t buy sugar cereals for my kids but we were recently on vacation and someone came home with a box of Frosted Flakes. My kids were beside themselves and I tried a single dry flake – probably my first in 30 years. Yuck. Beyond sweet. My kids of course gobbled them up – and were bouncing off the walls.

This Oreo Cake is the best Oreo you will ever taste – I have made it a few times for birthdays and special occasions and while it’s time consuming, it’s worth the effort. You can make the Oreo filling as well as the cake layers a day or so in advance and store in the fridge (wrapped tightly in plastic wrap) until you are ready to assemble.

Triple Layer Oreo Cake (recipe modified from BeantownBaker.com)

1.) Make the cake layers.

Oreo Cake Layer:


1/2 stick unsalted butter at room temperature

1/2 cup milk

1 teaspoon vanilla extract

1 cup flour

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup sugar

1 egg

1/4 package of oreos, cut into quarters (reserve 4 whole oreos for decorating the top of the cake)


Preheat oven to 350 degrees F. Butter an eight-inch round cake pan. Line the bottom of the pan with a parchment paper circle, and butter and flour the pan. Cream butter until fluffy – 3-5 minutes. Add milk and vanilla and combine. In a separate bowl, whisk together flour, baking powder and salt. Add flour mixture to the butter and mix until combined. Stir in sugar and beat on low speed for 30 seconds. Turn mixer up to medium and beat for 2 minutes. Add the egg and beat for 2 minutes. Stir in oreo quarters and transfer batter to prepared pan. Bake for 25-30 minutes or until wooden pick in center comes out clean. Cool in pan for 30 minutes, then turn cake out onto a cooling rack to cool completely.

Chocolate Cake Layers (this is modified from the “Hershey’s ‘Perfectly Chocolate’ Chocolate Cake” recipe):


2 cups sugar

1 3/4 cups flour

3/4 cup unsweetened cocoa

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla

1 cup boiling water

1/2 package Oreos, cut into quarters.


Heat oven to 350 degrees F. Butter two eight-inch round cake pans. Line the bottom of the pans with a parchment paper circle, and butter and flour the pans. Stir together the sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl. Add eggs, milk, oil and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Stir in Oreo quarters. Pour batter into prepared pans. Bake 30-35 minutes or until wooden pick in center comes out clean. Cool 10 minutes and remove cakes from pans and cool completely on wire racks.

2.) Make the Oreo filling.

Oreo Filling


4 ounces softened cream cheese

1/2 teaspoon vanilla

1 cup confectioners sugar

1 cup heavy cream

1/4 package Oreos, cut into quarters


Using an electric mixer with a whisk attachment, beat the cream cheese, vanilla, and sugar until light and creamy. Beat in 1/4 cup of cream and mix until smooth. Add the rest of the cream and beat until it has the consistency of whipped cream – do not overmix. Reserve 1/2 cup of the filling to decorate the top of the cake. Refrigerate until ready to use. When ready to assemble the cake, stir the Oreos into the filling for the cake (not the reserved 1/2 cup for decorating).

3. Make the chocolate frosting.

Chocolate Frosting


2 sticks butter, room temperature

3 1/2 cups confectioners sugar

1/2 cup unsweetened cocoa powder

1/2 teaspoon salt

2 teaspoons vanilla

4 tablespoons milk or heavy cream


Cream butter for a few minutes in a mixer with a paddle attachment on medium speed. Sift 3 cups sugar and the cocoa into the mixing bowl. Turn mixer on lowest speed and blend until the sugar and cocoa are absorbed. Increase mixer speed to medium and add the vanilla, salt and milk or cream. Beat for 3 minutes. If the frosting needs a more stiff consistency, add more suar. If it needs to be thinned, add more milk/cream.

4.) Assemble the cake.

Place one chocolate layer, flat side up, on a cake plate. Tuck a piece of wax paper just under each side of the cake so when you are done frosting the sides of the cake, you can pull them out and the cake plate will be free of frosting. Frost the the top of the bottom chocolate layer with one half of the Oreo filling.

Place the Oreo cake layer on top and frost with the remaining Oreo filling.

Place the second chocolate cake layer on top, and frost the entire cake with the chocolate frosting.

Decorate the top of the cake with the reserved Oreo filling and reserved Oreos.

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