Ingredients
Equipment
Method
- Preheat your oven to 350ºF (177ºC). Grease three 6-inch or two 8-inch cake pans and line the bottoms with wax paper or parchment rounds.
- In a stand mixer bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix on low speed for 30 seconds to blend.
- Add vegetable oil, eggs, vanilla extract, and buttermilk to the bowl. Mix on low until just incorporated.
- With the mixer on low speed, gradually pour in the hot coffee or hot water. Increase speed to medium and beat for about 2 minutes, until the batter is smooth.
- Divide the batter evenly among prepared pans, filling each no more than two-thirds full. Bake for 32–36 minutes, or until a toothpick comes out clean from the center.
- Allow the cakes to cool completely in the pans before removing.
- While the cakes cool, pulse 13 Oreo cookies in a food processor until you have fine crumbs.
- In a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the butter on medium-high until pale and creamy, about 5 minutes.
- Gradually add powdered sugar to the butter, pausing to scrape down the bowl as needed. With the mixer on low, add vanilla extract, milk, and salt, mixing until thoroughly combined and smooth (about 1–2 minutes).
- Mix in the Oreo crumbs on low speed until the buttercream is evenly speckled.
- Once cakes are fully cooled, trim the tops to level if needed. Spread a thin layer of buttercream onto a cake board and place the first cake round on top. Layer with buttercream between each cake, stacking them.
- Apply a light crumb coat over the cake and chill for 15–20 minutes to set.
- Frost the chilled cake with a final layer of buttercream, smoothing the sides and top.
- Reserve 8 whole Oreo cookies for the top of the cake. Roughly chop the remaining Oreos and press them decoratively onto the bottom third of the cake as a garnish.
Nutrition
Notes
Black cocoa powder gives this cake its signature Oreo flavor and dark color, but Dutch-processed cocoa works if that's what you have (the taste will be slightly different). Be sure to let cake layers cool completely before assembly to prevent the buttercream from melting. For a professional look, chill the crumb-coated cake before finishing with the final layer of frosting. The cake can be made ahead: wrap cooled cake layers tightly and store at room temperature for up to 2 days, or freeze; the buttercream can be prepared and refrigerated for up to a week, then re-whipped before use. Serve with milk or vanilla ice cream for a classic cookies-and-cream experience. Store leftovers in an airtight container at room temperature for 2 days or in the refrigerator up to 5 days; bring to room temp before serving for best flavor and texture.