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Oreo Batter Layer Cake

Prep Time 1 hour
Cook Time 35 minutes
Chill & Assembly Time 1 hour 30 minutes
Total Time 3 hours 5 minutes
Servings: 1 tall 6-inch cake (4 layers)
Course: Dessert
Cuisine: American

Ingredients
  

Oreo Cake
  • 220 g cake flour 1 ¾ cups
  • 36 g black cocoa powder ⅓ cup
  • 24 g Dutch-process cocoa powder ¼ cup
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1½ tsp fine salt
  • 10 Double Stuf Oreo cookie wafers finely chopped
  • 226 g unsalted butter room temp (1 cup)
  • 280 g granulated sugar 1 ⅓ cups + 2 tbsp
  • 2 large eggs room temp
  • 4 egg yolks room temp
  • 240 ml whole milk room temp (1 cup)
  • 2 tsp vanilla extract
Oreo Batter Filling
  • 240 ml whole milk 1 cup
  • 80 g light brown sugar ⅓ cup packed
  • 40 g granulated sugar 3 tbsp
  • 30 g cake flour ¼ cup
  • 40 g unsalted butter 3 tbsp
  • 24 g black cocoa powder ¼ cup
  • 6 Double Stuf Oreo cookie wafers finely crushed
  • 2 tbsp Oreo cream
  • 1 tsp vanilla extract
  • ½ tsp fine salt
Oreo Buttercream
  • 345 g unsalted butter room temp (1 ½ cups)
  • 115 g full-fat cream cheese room temp (½ cup)
  • Oreo cream from 30 Double Stuf Oreos
  • 150 g powdered sugar 1 ¼ cups
  • 1½ tsp vanilla extract
  • ⅜ tsp fine salt

Equipment

  • 2 (6-inch) round cake pans
  • Parchment paper
  • Handheld electric mixer
  • Large mixing bowls
  • Medium saucepan
  • Whisk
  • Rubber spatula
  • Digital kitchen scale
  • Measuring cups and spoons
  • 3 tbsp ice cream scoop
  • Piping bag
  • Cake turntable
  • Bench scraper
  • Offset spatula
  • Cake leveler or serrated knife

Method
 

Make the Oreo Cake
  1. Preheat oven to 350°F (175°C). Line two 6-inch pans with parchment and lightly grease sides.
  2. In a bowl, whisk together: 220 g (1¾ cups) cake flour, 36 g (⅓ cup) black cocoa powder, 24 g (¼ cup) Dutch cocoa powder, 2 tsp baking powder, ½ tsp baking soda, and 1 ½ tsp fine salt.
  3. Using a handheld mixer, beat 226 g (1 cup) unsalted butter until smooth.
  4. Add 280 g (1⅓ cups + 2 tbsp) granulated sugar and beat 3–4 minutes until pale and fluffy.
  5. Add 2 large eggs and 4 egg yolks (room temperature) one at a time, mixing well after each addition.
  6. Mix in 2 tsp vanilla extract.
  7. Add the dry ingredients in three additions, alternating with 240 ml (1 cup) whole milk, mixing on LOW just until combined.
  8. Toss 10 finely chopped Double Stuf Oreo cookie wafers with 2 teaspoons flour, then fold into the batter.
  9. Divide batter evenly between pans, filling each about ¾ full.
  10. Bake 35–45 minutes. Start checking at 35 minutes, then check every 5 minutes until a toothpick inserted in the center comes out with moist crumbs (not wet batter).
  11. Cool in pans 10 minutes, then remove and cool completely.
  12. If assembling same day → ensure cakes are completely cool before torting.
  13. If assembling next day → wrap and refrigerate before torting.
  14. Torte each cake into 2 layers (4 total).
Make the Oreo Batter Filling
  1. Heat-treat 30 g (¼ cup) cake flour by microwaving 30 seconds, stirring, then microwaving another 30 seconds. Let cool.
  2. In a saucepan, whisk together: 240 ml (1 cup) whole milk, 80 g (⅓ cup packed) light brown sugar, 40 g (3 tbsp) granulated sugar, the cooled 30 g (¼ cup) flour, and ½ tsp fine salt.
  3. Cook over medium-low heat, whisking constantly, until thick like cake batter.
  4. Remove from heat and whisk in 40 g (3 tbsp) unsalted butter until fully melted.
  5. Whisk in 24 g (¼ cup) black cocoa powder until smooth.
  6. Stir in: 6 finely crushed Double Stuf Oreo cookie wafers, 2 tbsp Oreo cream, and 1 tsp vanilla extract.
  7. Let cool until spoonable but not hot.
Make the Oreo Buttercream
  1. Using a handheld mixer, beat 345 g (1½ cups) unsalted butter until pale and fluffy.
  2. Beat in 115 g (½ cup) full-fat cream cheese until completely smooth.
  3. Add the Oreo cream from 30 Double Stuf Oreos and beat until fully emulsified.
  4. Add: 150 g (1¼ cups) powdered sugar, 1½ tsp vanilla extract, and ⅜ tsp fine salt, and beat until smooth and fluffy.
Assemble the Cake
  1. Place first cake layer on your cake board. Add a small blob of frosting and spread it evenly across the surface.
  2. Pipe a double frosting dam around the edge (go around twice to create a higher barrier).
  3. Add about four 3-Tbsp scoops of Oreo batter filling into the center.
  4. Smooth evenly.
  5. Repeat with remaining layers.
  6. Use a bench scraper to remove any excess frosting that pushes out along the sides.
  7. Chill the cake for 30 minutes to firm up.
Marble Finish
  1. Frost the cake with remaining buttercream and smooth with a bench scraper.
  2. Add dollops of remaining Oreo batter filling randomly onto the sides.
  3. Gently scrape again to create the marbled Oreo ripple effect. Do not overwork.
Finish
  1. Top generously with hand-crushed Double Stuf Oreos.
  2. Chill 30 minutes before slicing for clean cuts.

Notes

Storage 

  • Store covered in the refrigerator for up to 4 days.
  • Keep the cake airtight to prevent it from drying out.
  • For best texture and flavor, let slices sit at room temperature for 20–30 minutes before serving.
  • For ultra-clean slices, chill the cake for 30 minutes before cutting and wipe the knife clean between cuts.

Make Ahead Notes

Cake Layers:
Bake up to 2 days in advance.
  • Let cool completely.
  • Wrap tightly if storing overnight.
  • Refrigerate until ready to torte and assemble.
If assembling the same day, wrapping and chilling are not required — just ensure the cakes are completely cool before torting.
Oreo Batter Filling:
Can be made up to 2 days ahead.
  • Store covered in the refrigerator.
  • Let soften slightly at room temperature before spreading.
Oreo Buttercream:
Can be made 1–2 days ahead.
  • Store airtight in the refrigerator.
  • Bring to room temperature and re-whip before using.
Fully Assembled Cake:
Best made the day before serving.
An overnight rest allows the layers to settle and slice beautifully clean.