I bake a rich, ultra-moist black velvet cake—deep cocoa meets a tender crumb—and slather it with creamy Oreo frosting studded with crushed cookies. The result is a dramatic, indulgent cake that’s both familiar and decadently fun.

Black Velvet Cake with Oreo Frosting

Why You’ll Love This Recipe

I adore how this cake balances intense chocolate flavor with the playful crunch of Oreo cookies. It’s perfect for celebrations or cozy nights in—no complicated layering or fondant required, yet it looks and tastes impressive. The Oreo frosting keeps it fun and nostalgic.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Unsweetened cocoa powder
Baking soda
Baking powder
Salt
Granulated sugar
Vegetable oil (or butter)
Eggs
Buttermilk (or milk plus vinegar/lemon juice)
Vanilla extract
Hot coffee or hot water
Oreos cookies, finely crushed
Cream cheese or butter (for frosting)
Powdered sugar

Directions

I preheat the oven and grease two 8–9‑inch round or rectangular cake pans.
In one bowl, I whisk together flour, cocoa, baking soda, baking powder, salt, and sugar.
Separately, I combine oil (or melted butter), eggs, buttermilk, vanilla, and hot coffee until smooth.
I pour wet ingredients into dry and mix just until combined—avoiding overmixing for tender cakes.
I divide batter into pans and bake until a toothpick comes out with moist crumbs.
Once cool, I make frosting by beating cream cheese (or butter), powdered sugar, vanilla, and crushed Oreos until smooth.
I frost the cooled cakes, between layers and on top, pressing a few extra Oreo bits on top if I like.

Servings and timing

Serves: 12–16 slices (depending on pan size)
Prep time: ~20 minutes
Cook time: ~25–35 minutes
Cooling & assembly: ~30 minutes
Total time: Approximately 1½ to 2 hours

Variations

I sometimes swap coffee for strong tea for a milder flavor.
For extra Oreo crunch, I fold chopped cookies into the batter.
I use whipped cream cheese frosting instead of American-style for a lighter finish.
To make it gluten‑free, I swap in a 1:1 GF all-purpose flour blend.

storage/reheating

I store the cake covered at room temperature for up to 2 days, or in the fridge up to 5 days. I bring slices to room temperature before serving to soften the frosting. I don’t recommend freezing after frosting—if needed, I freeze unfrosted layers separately, then thaw and frost before serving.

FAQs

Can I make this cake in one pan?

Yes—I bake it in a 9×13-inch pan, adjusting the bake time to around 35–45 minutes, or until a toothpick comes out mostly clean.

My frosting is too runny—why?

Often it’s due to warm cream cheese or too much liquid. I chill it for 10–15 minutes or add more powdered sugar until it firms up.

Can I substitute butter for cream cheese?

Absolutely—I sometimes use all-butter frosting for a richer, less tangy finish. It also stays firmer at room temperature.

Do I need coffee in the cake?

While not essential, hot coffee enhances the chocolate flavor. If I’m baking for kids, I use hot water instead.

Can I freeze leftover cake?

Yes—unfrosted layers freeze for up to 3 months. I thaw them fully before frosting and serving.

Conclusion

I love this Black Velvet Cake with Oreo Frosting for its bold flavor, elegant look, and crowd-pleasing Oreo twist. It’s easy to make, deeply chocolatey, and topped with creamy, crunchy frosting that always gets rave reviews. Whether for birthdays or just a sweet treat, it’s a show-stopper every time.