Chocolate Oreo Cake


I love this chocolate cake recipe because it looks like a fancy-restaurant-style cake and tastes like it too! The Oreo frosting is really fluffy and the best of my icing recipes.

Prep Time:
20 mins
Cook Time:
20 mins
Additional Time:
20 mins
Total Time:
1 hrs
1 10-inch cake


  • ½ cup chopped dark chocolate

  • 1 cup white sugar

  • ¼ cup butter

  • 2 eggs

  • 2 egg yolks

  • 1 cup vegetable oil

  • 1 tablespoon vegetable oil

  • cup sour cream

  • 2 teaspoons vanilla extract

  • 1 cup all-purpose flour

  • ½ cup unsweetened cocoa powder

  • ½ teaspoon salt

  • ½ teaspoon baking soda

  • ½ cup water


  • 2 cups shortening

  • ½ cup half-and-half

  • 5 cups confectioners' sugar

  • 8 chocolate sandwich cookies (such as Oreo®)


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a deep 10-inch round cake pan.

  2. Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Let cool.

  3. Combine sugar and butter in a medium bowl. Beat with an electric mixer until fluffy and well combined. Mix in cooled chocolate. Beat in eggs and egg yolks, one at a time. Mix in 1 cup plus 1 tablespoon vegetable oil, sour cream, and vanilla extract until smooth.

  4. Sift flour, cocoa powder, salt, and baking soda together in a different bowl. Add flour mixture to batter in 3 additions, mixing well after each addition. Beat in water. Pour batter into the prepared pan.

  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 19 minutes. Immediately invert onto a cooling rack and let cool.

  6. Meanwhile, whip shortening with an electric mixer until creamy, about 5 minutes. Beat in cream until smooth, about 5 minutes. Add confectioners' sugar; beat on high speed until frosting is light and fluffy, 7 to 10 minutes.

  7. Spread frosting over the top and sides of the cooled cake. Cut 4 cookies into quarters using a sharp knife. Arrange quartered cookies around the top edge of the cake. Crush remaining 4 cookies; press crumbs against the sides of the cake.


I grease my cake pan by swiping it with a thin layer of butter, then putting a little flour into the pan and working the flour all around the bottom and the sides. Works wonders and I have always had a perfect cake come out of the pan! No more cakes ripping in the pan!

Nutrition Facts (per serving)

939 Calories
66g Fat
89g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 939
% Daily Value *
Total Fat 66g 84%
Saturated Fat 17g 85%
Cholesterol 82mg 27%
Sodium 232mg 10%
Total Carbohydrate 89g 32%
Dietary Fiber 2g 8%
Total Sugars 74g
Protein 5g
Vitamin C 0mg 1%
Calcium 36mg 3%
Iron 2mg 8%
Potassium 118mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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