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Oreo Layer Cake with Cream Cheese Frosting

Indulge in this rich chocolate cake layered with cream cheese frosting and crunchy Oreo bits for a deliciously sweet treat.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs room temperature
  • 1 cup whole milk room temperature
  • 0.5 cups vegetable oil
  • 2 teaspoons vanilla extract plus additional for frosting
  • 1 cup boiling water
  • 16 pieces Oreo cookies, crushed
For the Frosting
  • 8 ounces cream cheese, softened room temperature
  • 0.5 cups unsalted butter, softened room temperature
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the eggs, milk, oil, and vanilla to the dry ingredients. Mix until everything’s well combined.
  4. Carefully stir in the boiling water until you have a smooth batter.
  5. Fold in the crushed Oreo cookies.
  6. Divide the batter evenly between the prepared pans.
Baking
  1. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
  2. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Frosting
  1. For the frosting, beat the cream cheese and butter together until smooth.
  2. Gradually add the powdered sugar and vanilla, mixing until fluffy.
Assembly
  1. Once the cakes are completely cool, frost the top of one layer, add the second layer, and frost the top and sides of the cake.
  2. Decorate with additional Oreo cookies if desired. Slice and serve!

Notes

Store in the fridge for about 4-5 days or freeze for up to 3 months. Allow to thaw in fridge overnight before serving. Make sure cream cheese and eggs are at room temperature for the best results.