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Brownie Oreo Cake Recipe

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★★★★★

4.9 from 71 reviews

This decadent Brownie Oreo Cake features rich, fudgy brownie layers alternating with moist Oreo cake layers, all enveloped in a luscious Oreo buttercream frosting. Perfect for Oreo lovers, this impressive dessert combines the best of chocolate cake, brownies, and cookies in one show-stopping layered cake.

Ingredients

Scale

Oreo Cake Layers

  • 3 cups all-purpose flour (375g)
  • 3 cups granulated sugar (600g)
  • 2 1/2 tsp baking powder (10g)
  • 1 tsp fine salt (6g)
  • 1 cup (2 sticks) unsalted butter, room temperature (226g)
  • 1 cup carton egg whites or 7 large egg whites, room temperature (235g)
  • 1 1/2 cups buttermilk, room temperature (345g)
  • 2 Tbsp vegetable or canola oil (28g)
  • 2 tsp vanilla extract or vanilla bean paste (8g)
  • 1 cup chopped Oreos – about 9 Oreos (75g)

Brownie Layers

  • 4 1/2 cups granulated sugar (900g)
  • 2 1/4 cups all-purpose flour (280g)
  • 2 cups unsweetened baking cocoa (160g)
  • 1 1/2 cups powdered sugar (190g)
  • 1 1/2 cups milk or dark chocolate chips (255g)
  • 2 tsp fine salt (12g)
  • 6 large eggs, room temperature (336g)
  • 1 1/2 cups vegetable or canola oil (340g)
  • 1/3 cup water (80g)
  • 1 Tbsp vanilla extract or vanilla bean paste (12g)

Oreo Buttercream Frosting

  • 3 cups unsalted butter, room temperature (678g)
  • 1 Tbsp vanilla extract or vanilla bean paste (12g)
  • 1 tsp fine salt (6g)
  • 11 cups powdered sugar (1375g)
  • 1/2 cup heavy whipping cream, room temperature (120g)
  • 1 cup finely crushed Oreo crumbs – about 12 Oreos (100g)

Instructions

  1. Prepare Oreo Cake Layers: Preheat the oven to 350°F (175°C). Line three 8-inch cake pans with parchment rounds and grease them with non-stick cooking spray. In a stand mixer bowl or large bowl, whisk together 3 cups flour, 3 cups granulated sugar, 2 1/2 tsp baking powder, and 1 tsp salt until combined.
  2. Add Butter: Slowly mix in 1 cup room temperature unsalted butter on low speed using paddle attachment or hand mixer until mixture resembles moist sand with no large chunks of butter.
  3. Incorporate Wet Ingredients: Pour in 1 cup egg whites and mix on low until just blended. Gradually add 1 1/2 cups buttermilk in two parts, mixing on low. Then add 2 Tbsp vegetable oil and 2 tsp vanilla extract and mix until combined.
  4. Fold in Oreos: Scrape down the bowl sides, beat on medium speed for 30 seconds for uniform mixing. Gently fold in 1 cup chopped Oreos, then evenly divide batter among prepared pans, weighing to ensure equal amounts.
  5. Bake Cake Layers: Bake for 34-36 minutes or until toothpick inserted comes out with moist crumbs. Cool pans 10 minutes, run an offset spatula around pan edges, then freeze for 30 minutes to accelerate cooling. When cooled, remove layers from pans and level tops with serrated knife.
  6. Prepare Brownie Layers: Keep oven at 350°F (175°C). Line and grease two round 8-inch pans and one square 8-inch pan. In a large bowl, whisk together 4 1/2 cups sugar, 2 1/4 cups flour, 2 cups cocoa powder, 1 1/2 cups powdered sugar, 1 1/2 cups chocolate chips, and 2 tsp salt.
  7. Mix Wet Brownie Ingredients: In a separate large bowl, whisk 6 eggs, 1 1/2 cups vegetable oil, 1/3 cup water, and 1 Tbsp vanilla extract together until blended.
  8. Combine Brownie Batter: Pour dry ingredients into wet and stir until combined. Divide batter evenly among prepared pans (~830g per pan).
  9. Bake Brownie Layers: Bake for 43-53 minutes. The round pans may need 5 more minutes than the square pan. Remove when edges pull away and center is set but moist. Cool on wire racks, running offset spatula around pans while warm to loosen.
  10. Make Oreo Buttercream Frosting: Beat 3 cups room temp unsalted butter on medium speed with paddle attachment for 30 seconds until smooth. Mix in 1 Tbsp vanilla extract and 1 tsp salt on low speed. Gradually add 11 cups powdered sugar on low speed; halfway through add 1/2 cup heavy cream to ease mixing. Continue mixing on low for a few minutes until desired consistency. Add extra cream or powdered sugar as needed. Fold in 1 cup finely crushed Oreos evenly. Cover and set aside.
  11. Assemble Cake: On a greaseproof cake board, place first cake layer and secure with a dab of frosting. Alternate layers of Oreo cake and brownie, spreading even layers of Oreo buttercream frosting between each. Apply a thin crumb coat around the cake, smooth it with a bench scraper, then chill in fridge for 30 minutes or freezer for 10 minutes until firm.
  12. Finish Frosting: Add a second thick layer of frosting, smoothing again with the bench scraper. Optionally, add a chocolate ganache drip around the edges.
  13. Decorate: Cut remaining square brownie into 1-inch squares, place them decoratively atop the cake along with buttercream swirls and Oreos. Use a sharp warm knife to slice cleanly when serving. Enjoy!

Notes

  • Using a kitchen scale to evenly divide batter ensures uniform cake layers that bake evenly.
  • Freezing cake layers after baking accelerates cooling and makes them easier to handle while assembling.
  • Buttercream frosting can be adjusted in consistency by adding more cream or powdered sugar as needed.
  • If preparing cake layers ahead of time, store layers wrapped tightly in freezer and thaw before assembling.
  • Use an offset spatula to loosen baked goods from pans while warm for easy removal.
  • A warm knife helps to cut cleaner slices of the cake without crumbs.
  • The recipe makes a large cake with 48 servings, perfect for parties or special occasions.

Keywords: Brownie Oreo Cake, Oreo Cake, Chocolate Cake, Brownie Layers, Oreo Buttercream, Layered Cake, Chocolate Dessert, Party Cake

Find it online: https://lucabites.com/brownie-oreo-cake-recipe/