This is the ultimate chocolate Oreo cake recipe, it’s made up of super soft and fluffy Oreo chocolate cake layers topped with a delicious chocolate ganache. To start, preheat your oven to 300F/ 150C. Roughly chop up 14 Oreos, you don’t want them to be too big or too small. Set them aside. In a large mixing bowl, sift in dry ingredients; two and a half cups of all-purpose flour, 2 teaspoons of baking powder and half a teaspoon of salt.

Give that a good whisk and set it aside. In another large bowl, combine three-quarters cups of full-fat Greek yoghurt, 2 cups of white granulated sugar, vanilla essence and half a teaspoon of baking soda. Using a whisk, give that a good whisk and set it aside. By mixing the baking soda and yoghurt, the acid in the yoghurt is going to help activate the baking soda and the baking soda is also going to help neutralize the taste of the yoghurt so that you can taste it once the cake is baked.

Into a microwave-safe bowl, add half a cup of unsalted butter and two-thirds cups of vegetable oil, a half cup of full-fat milk and 2 teaspoons of instant coffee powder. Give that a good whisk and heat that in a microwave until everything is fully melted and the mixture is hot to the touch. Once everything is nicely melted and mixed add a three-quarters cup of cocoa powder to the hot mixture and mix it in.

This will help bloom the cocoa powder and help increase more flavours of it. Grab your yoghurt mixture from earlier and add half of the hot milk mixture then whisk until it’s well combined. Next, add half of the dry mixture and again mix that with a whisk until just combined, careful not to overmix. Add the remaining hot milk mixture and mix until just combined then finish off by adding the remaining dry ingredients and again mix until just combined.

You do not want to overmix the batter so just mix until you can’t see any more streaks of flour and the batter is the same consistency throughout. To finish the batter, add the roughly chopped Oreos from earlier and fold that in with a spatula until it’s evenly distributed in the batter. Pour the batter into a greased round cake tin and bake in the preheated oven for 45 minutes or until a toothpick inserted in the centre comes out clean.

Release the cake from the pan onto a wire rack and let it cool completely. Once cooled, top the cake with chocolate ganache and finish off by adding more Oreos on top of the cake. This cake is soft and has nice chocolate and cookie flavours.


  • 14 Oreos – roughly chopped
  • 2½ cups (330 g/ 11.6Oz) flour – regular, all-purpose
  • 2 tsp baking powder
  • ½ tsp salt
  • ¾ cup (185 ml) yoghurt – Greek yoghurt, room temperature
  • 2 cups (400 g/ 14.1Oz) white granulated sugar
  • 1¼ tbsp vanilla essence/extract
  • ½ tsp baking soda
  • ½ cup (113 g/ 3.9Oz) unsalted butter
  • ⅔ cup (130 ml) unflavoured vegetable oil
  • 1½ cups (360 ml) milk
  • 2 tsps instant coffee powder
  • ¾ cup (77 g/ 2.7Oz) cocoa powder – Dutch processed preferred, unsweetened

Bake at 150 °C (300°F) with the fan on for 45 minutes, or until a toothpick comes out clean. If you don’t have a fan oven, bake at 165 °C (330°F).