Chocolate OREO Cake with Fresh Strawberries

I haven’t met a person yet who does not like Oreo cookies. Have you?

They are one of my favorite cookies…hehe.

A few weeks ago, I played around with my chocolate cake recipe and created a chocolate oreo cake recipe. This cake is phenomenal. I cannot even begin to describe all this “deliciousness” without my mouth watering…lol. I paired this cake with chocolate oreo buttercream frosting and fresh strawberries…YUM! 😀

This recipe will make a single 8×3 round cake.


Serving Size: 1


Delicious chocolate oreo cake with fresh strawberries.


    • 2 cups unbleached all-purpose flour
    • 2 1/4 cups sugar
    • 1/2 cup powdered oreo cookies (Separate the oreos and throw the “non-creamy“ sides in a blender until you have a powdered form)
    • 1/2 cup unsweetened cocoa powder
    • 1/2 cup light olive oil
    • 2 large eggs
    • 1 cup full fat milk
    • 1 cup water
    • 2 tbsp vanilla extract
    • 1 1/2 tsp baking powder
    • 1 1/2 tsp baking soda
    • A pinch of cinnamon powder
Chocolate oreo buttercream icing:
  • 1 cup softened unsalted butter
  • 3 1/2 cups powdered sugar
  • 1/2 cup cocoa powder (you can add more if you want a stronger chocolate flavor)
  • 1/2 cup powdered oreo cookies (made the same way as above)
  • 1/4 tsp salt
  • 1 tbsp vanilla extract
  • 1 tsp almond extract
  • 1/4 cup heavy cream + few additional tablespoons to reach the consistency you require


Chocolate Cake
    1. In a deep bowl, add flour, cocoa powder, powdered oreo cookies, sugar, oil, vanilla extract, eggs, milk, cinnamon powder, baking powder, baking soda and mix everything.
    2. Add hot water. I usually microwave it in the microwave for 2 minutes.
    3. Mix everything until the batter is well-blended.
    4. Pour this batter into a greased/floured pan (Dimensions: 8×3).
    5. Bake at 350 degrees for about 45 minutes or until an inserted toothpick comes out clean.
Chocolate oreo buttercream icing:
  1. In a deep bowl, add butter and salt. Cream butter for a few minutes until it’s no longer lumpy.
  2. Add powdered sugar, cocoa powder, powdered oreo cookies, vanilla extract, almond extract and start mixing at the lowest speed.
  3. Add 1/4 cup heavy cream and mix. Add more and keep mixing until you are satisfied with the consistency.


TIP: If your icing gets very runny, add more powdered sugar to thicken it again.

Additional ingredients and supplies for assembling/decorating this cake:

Piping bag
Tip 1M
Sharp knife
Powdered oreo cookies (about 2-3 cups)
Fresh strawberries (rinsed and dried with a paper towel)

Step 1: 
Allow your cake to cool on a cooling rack and then cut it in half, using a sharp knife.

Step 2:
Fill it with chocolate buttercream icing and place a few sliced strawberries. Stick the other half of the cake in place.

Step 3:
Then, use a spatula to frost your entire cake in chocolate buttercream icing.

Step 4:
Finally, sprinkle the top and sides of your cake with powdered Oreo cookies.
Be generous with this because those powdered cookies all over the cake add so much flavor!

Step 5:
Fill a piping bag with chocolate buttercream icing or vanilla buttercream. Attach Tip 1M and  make little swirls on top of the cake. Top off each swirl with a fresh strawberry.

I hope you enjoy this fabulous cake 🙂

Happy Caking!



  1. I followed this recipe exactly. I’m currently in the process of it baking in the oven except it doesn’t seem to be baking and after 50 mins is still watery and overflowing everywhere.

  2. Hi,

    Would it be possible to add some more pictures of this particular cake? I am really curious how the inside of the cake, along with the chocolate buttercream frosting, are all supposed to look like…Thank you!

    • Hi Ada,
      I haven’t tried substituting olive oil with butter. I think it might make the cake dense. But, I have made this cake with canola oil and even vegetable oil and those worked out just fine. Let me know how it goes if you use butter 🙂
      Happy baking!

      • What do I do with the inside of the Oreo the creamy … that I put in the blender what / where do I put it ????? Please help as soon as possible , I doing the cake now

  3. Hello, Abeer!!!

    I just love Oreo. I have three questions.
    1. Can I leave out the almond extract?
    2. Also can I leave out the strawberries?
    3. You say to bake the cake at 350 degrees is tgat Fahrenheit or celcius? Because my oven is in celcius can you please tell me how much degrees shall I put it and for how long.

    Thank you,

    • Hi Tessie,
      Here are the answers:
      1) Yes, you can leave out almond extract. It shouldn’t affect the flavor too much.
      2) I personally like the subtle tartness and “fruitiness” the strawberries bring to this cake. But, you can easily leave those out and you will end up with a more intense chocolate oreo cake 🙂
      3) It’s 350 degrees Farenheit for 45 minutes. But, all ovens are different. Keep an eye on your cake after 30 minutes…That’s my rule of thumb 😉

      • Hi Abeer,
        thank you swo much for the reply. I shall make the cake and maybe i’ll try also the strawberries.

  4. The cake looks really nice, and I would like to try it. Though I would like to ask, would it be possible for me to use self-raising flour instead and if so would I need to make any changes to the amount of baking powder or baking soda used?

    • @Nicole… This cake is would love it 🙂 I haven’t tried making this cake with self-raising. So, I am sorry but I have no idea what adjustments you would have to make. If you do try out those changes, please let us know how it turns out…

  5. Hello Abeer,

    I am making your cake right now… I have kept it in the oven n crossing my fingers… I dunno how it will turn out. The reason for this doubt is that the batter seemed too runny… I tripled the quantity…for a 11×15 rectangular pan and few cupcakes..and the batter turned out runny.its for a friend’s son’s bday I am really scared now…… Wt did I do wrong. I added 2 cups of water instead of 3 cups of water as I felt it was already runny. Is it supposed to be watery? also any tips on how to convert a recipe for bigger pan size and different shapes? Please please please reply….please advice.

    • Hey Shubha,
      The batter is supposed to be thin.
      I have never doubled or tripled this recipe coz i have never had much success with doing that with any of my cakes. So, i am not sure how tripling this recipe would have affected the cake :S
      How did it turn out?
      As for shapes of pans, i have made this cake in a round, square and heart pans and it worked out fine each time but i have never changed the quantities so drastically…

  6. Hi Abeer, you make some fantastic cakes! I’m a beginner and I basically want to experiment with gum paste decorations. I bought some fondant and know that I need to add gum Tragacanth so that they become hard. The problem is I am not sure how much I need to add to the fondant. I don’t really want to waste fondant and the gum as I am only experimenting. I want to use about half a kg of fondant?!

    I don’t buy the ready made gum paste as it is quite expensive for someone who is just starting out. Could you give me some sort of guideline?

    Thanks so much.


    • Hey Nazmin,
      I have personally never used gum tragacanth to make 50/50. I use half fondant and half gum paste.
      But, I did a quick search and according to forum discussions on cakecentral, it seems that 1 tsp of gum tragacanth should be mixed into 500 grams of fondant. You need to mix it in well and then wrap it and let it sit for a few hours before using.

      Since all fondants are slightly different, i would suggest doing this and then if you feel it’s not drying fast enough, you can add a little more gum tragacanth next time. If it’s drying too quickly, add a little less gum tragacanth next time….

      Seems like you will need to do some experimenting. I wish I could have helped more :S

    • Hey Susan,
      I love vanilla extract. It makes all my baked goods smell sooooo good. So, I always tend to use more than normal and actually did use 2 tbsp vanilla extract in this recipe. You can use less if you like…i don’t think it should affect the cake 🙂

  7. Sounds delicious! One questions though in the recipe for the buttercream you mention mixing butter in salt but you don’t say how much salt in your ingredient list. Can you please let us know how much salt? I’m assuming it’s probably just a pinch but want to make sure! Thank you!


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