Oreo cake made with moist chocolate cake, Oreo whipped cream icing, and dark chocolate ganache. Decorated with lots of Oreo cookies, this cake is perfect for birthdays or any celebration.

If your kids are Oreo lovers like mine, then this Oreo dessert recipe is just for you. I made this cake on my daughter’s birthday.
I loved the combination of chocolate and Oreos in every single bite of this cake. The chocolate cake is frosted with delicious icing made with a combination of Oreo crumbs and whipped cream.
Additionally, the chocolate ganache drips and the Oreo cookies for decoration, add that wow factor to the cake.

Table of Contents
Why You Need This Recipe
- Easy oreo cake recipe for beginners – Step-by-step instructions with photos and a recipe video is shown in the post. All you have to do is to follow the measurements of the ingredients correctly.
- All the ingredients to make this cake are easily available in the kitchen pantry.
Ingredients and substitutions
- Chocolate cake
For Oreo icing
- Oreo cookies – You need two packs of cookies (120 gram each) to make the crumbs.
- Whipping cream – I have used sweetened whipping cream for the icing. You can use dairy or non-dairy whipping cream.
- Powdered sugar – You can substitute it with icing sugar.
For Chocolate ganache
- Dark chocolate compound – You can use any brand of dark chocolate compound. To substitute, use chocolate chips.
- Whipping cream
For Decoration
- Oreo cookies
For the detailed list of ingredients & their measurements, please check out the recipe card below.
Tips to make Oreo cake
- Applying sugar syrup to the cake base helps to keep it moist.
- Refrigerate the cake for 30 minutes after applying the frosting.
- Before making chocolate drips on the cake make sure the cake is chilled. Otherwise, when you’ll start making the drips, it will come all the way down to the base of the cake. I have shared in detail how to create perfect drips in the chocolate drip cake recipe.
- Refrigerate the cake again for 30 minutes after applying chocolate ganache. The ganache should be set before you start making rosettes on it.
- Leftover cake can be stored in the refrigerator. Cover and keep it in an airtight container in the refrigerator. Stays good for 2-3 days.
How to make a oreo cake with whipped cream frosting (step by step photos)
Chocolate cake
- You can use this chocolate cake recipe to bake the cake.
Oreo icing
- Crush the cookies in a mixer or grinding jar to a fine powder. Set it aside. You will get 2 cups of Oreo cookie crumbs with this.
- In a mixing bowl, take whipping cream and whisk it until you see smooth peaks form.
- Add the powdered sugar and whisk it for 2-3 minutes.
- Add the Oreo crumbs and whisk until it reaches stiff peaks.

Frosting the cake
- Place the chocolate cake over the cake board. If the top layer is uneven then with the help of a serrated knife even it out.
- Apply sugar syrup over it.
- Next, apply the prepared Oreo whipped cream icing over it.
- Place the second chocolate cake over it.
- Again apply sugar syrup.
- Apply the icing on the top and on the sides. Smooth it out.
- Refrigerate the cake for 30 minutes.

Chocolate ganache
- In a small bowl, take the dark chocolate compound. Chop it so that it melts easily.
- Melt the chocolate either with double boiler method or in the microwave.
- Add the whipping cream to the melted chocolate and stir to combine. The chocolate should be of dripping consistency.
Decorating the chocolate oreo cake
- Take out the cake from the refrigerator. Make sure it is chilled.
- Start making the chocolate drips on the sides with the chocolate ganache.
- Drizzle the remaining chocolate ganache on the top. Smooth it out.
- Refrigerate the cake for 30 minutes. The chocolate drips will set.
- Make some rosettes on the top.
- Decorate the base of the cake with cookies. Cut the cookies in half. Open the cookies. Remove the vanilla cream filling from the it.

Other cake recipes you might like
- Chocolate drip cake
- Black forest cake
- Barbie Doll cake
- Chocolate Mug cake
- Gravity defying cake
- Honey cake
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Eggless Oreo Cake with Whipped Cream Frosting Recipe
Equipment
- Mixing bowl
- Whisk
Ingredients
Oreo Icing
- 2 packs of Oreo buiscuits. 120 gram each
- 3 cups of whipping cream sweet
- 1/4 cup powdered sugar
Chocolate ganache
- 100 grams of dark compound chocolate
- 50 grams of whipping cream
Decoration
- Oreo cookies – I have used 2 packets of Oreo cookies 120 gram and 50 grams
Other ingredients
- Sugar syrup – Mix 2 tbsp of sugar in 1/4 cup of water.
Instructions
How to make chocolate oreo cake
Oreo icing
- Crush Oreo cookies in a mixer or grinding jar to a fine powder. Set it aside. You will get 2 cups of Oreo cookie crumbs with this.
- In a mixing bowl, take whipping cream and whisk it until smooth peaks form.
- Add powdered sugar and whisk it for 2-3 minutes.
- Add the Oreo crumbs and whisk until it reaches stiff peaks.
Frosting the cake
- Place the chocolate cake over the cake board. If the top layer is uneven, then with the help of a serrated knife make it even.
- Apply sugar syrup over it.
- Next, apply the prepared Oreo whipped cream icing over it.
- Place the second chocolate cake over it.
- Again apply sugar syrup.
- Apply the oreo icing on the top and on the sides. Smooth it out.
- Refrigerate the cake for 30 minutes.
Chocolate ganache
- In a small bowl, take the dark chocolate compound. Chop it so that it melts easily.
- Melt the chocolate either with double boiler method or in the microwave.
- Add the whipping cream to the melted chocolate and stir to combine.
Decorating the chocolate oreo cake
- Take out the cake from the refrigerator. Make sure it is chilled.
- Start making the chocolate drips on the sides of the cake with the chocolate ganache.
- Drizzle the remaining chocolate ganache on the top. Smooth it out.
- Refrigerate the cake for 30 minutes. The chocolate drips will set.
- Make some rosettes on the top.
- Decorate the base of the cake with oreo cookies. Cut the cookies in half. Open the cookies. Remove the vanilla cream filling from the cookies.
Video
Notes
- Applying sugar syrup to the cake base helps to keep it moist.
- Refrigerate the cake for 30 minutes after applying the frosting.
- Before making chocolate drips on the cake make sure the cake is chilled. Otherwise, when you will start making the drips the chocolate drips will come all the way down to the base of the cake. I have shared in detail how to create perfect drips in the chocolate drip cake recipe.
- Refrigerate the cake again for 30 minutes after applying chocolate ganache. The ganache should be set before you start making rosettes on it.
- Leftover cake can be stored in the refrigerator. Cover and keep it in an airtight container in the refrigerator. Stays good for 2-3 days.
Looks delicious. Will definitely make it.
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