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Flourless Oreo Cake: The Ultimate Decadent Dessert Recipe

  • Total Time: 105 minutes
  • Yield: 12-16 servings 1x

Description

Decadent Oreo Chocolate Cake with buttery Oreo crust, rich chocolate cake, creamy Oreo filling, and optional chocolate ganache. An Oreo lover’s dream!

Ingredients

Scale
  • 30 Oreo cookies, finely crushed (about 3 cups)
  • 6 tablespoons (85g) unsalted butter, melted
  • 1 cup (100g) unsweetened cocoa powder
  • 1 cup (240ml) boiling water
  • 1 teaspoon instant espresso powder (optional, enhances chocolate flavor)
  • 1 cup (2 sticks, 226g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 cup (240ml) buttermilk
  • 1 teaspoon baking soda
  • 8 ounces (226g) cream cheese, softened
  • 1/2 cup (1 stick, 113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 1 teaspoon vanilla extract
  • 15 Oreo cookies, finely crushed (about 1 1/2 cups)
  • 8 ounces (226g) semi-sweet chocolate, finely chopped
  • 1 cup (240ml) heavy cream
  • Whole Oreo cookies
  • Oreo crumbs

Instructions

  1. Crush the Oreos in a food processor or zip-top bag until finely crushed (about 3 cups).
  2. In a medium bowl, combine the crushed Oreos and melted butter. Mix well until the mixture resembles wet sand.
  3. Press the Oreo mixture firmly into the bottom of a 9-inch springform pan.
  4. Pre-bake the crust in a preheated oven at 350°F (175°C) for 8-10 minutes.
  5. Remove the crust from the oven and let it cool completely.
  6. In a medium bowl, whisk together the cocoa powder, boiling water, and instant espresso powder (if using). Stir until smooth and set aside to cool slightly.
  7. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
  8. Beat in the vanilla extract and salt until combined.
  9. Add the eggs one at a time, beating well after each addition.
  10. In a separate bowl, whisk together the buttermilk and baking soda.
  11. Add the cocoa mixture to the butter mixture and mix until combined. Gradually add the buttermilk mixture to the batter, alternating with the flour. Begin and end with the flour, mixing until just combined. Be careful not to overmix.
  12. Pour the chocolate cake batter over the cooled Oreo crust in the springform pan. Spread the batter evenly.
  13. Bake in the preheated oven at 350°F (175°C) for 50-60 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs attached.
  14. Remove the cake from the oven and let it cool in the pan for 10-15 minutes before releasing the sides of the springform pan. Let the cake cool completely on a wire rack before frosting.
  15. Make sure the cream cheese and butter are softened to room temperature.
  16. In a large bowl, cream together the softened cream cheese and butter until light and fluffy.
  17. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
  18. Beat in the vanilla extract until combined.
  19. Gently fold in the crushed Oreo cookies until evenly distributed throughout the frosting.
  20. If the top of the cake is uneven, use a serrated knife to carefully level it.
  21. Spread the Oreo cream cheese filling evenly over the top of the cooled chocolate cake.
  22. Place the frosted cake in the refrigerator for at least 30 minutes to allow the frosting to set.
  23. Place the heavy cream in a saucepan and heat over medium heat until it just begins to simmer. Do not boil.
  24. Remove the cream from the heat and pour it over the finely chopped semi-sweet chocolate in a heatproof bowl.
  25. Let the mixture sit for 1-2 minutes.
  26. Gently stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy.
  27. Pour the chocolate ganache over the top of the frosted cake, allowing it to drip down the sides. You can use a spatula to spread it evenly.
  28. Return the cake to the refrigerator for another 30 minutes to allow the ganache to set.
  29. Arrange whole Oreo cookies around the edge of the cake.
  30. Sprinkle Oreo crumbs over the top of the cake.
  31. Carefully slice the cake with a sharp knife and serve.
  32. Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days.

Notes

  • Blooming the cocoa powder with boiling water intensifies the chocolate flavor.
  • Make sure the cream cheese and butter are softened for the filling to ensure a smooth and creamy texture.
  • Be careful not to overmix the cake batter, as this can result in a tough cake.
  • Chilling the cake after frosting helps the frosting set and makes it easier to slice.
  • The chocolate ganache is optional but adds an extra layer of richness and decadence.
  • Feel free to get creative with the decorations!
  • Prep Time: 45 minutes
  • Cook Time: 60 minutes

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Find it online: https://www.sweetbananachef.com/flourless-oreo-cake/