This Oreo chocolate cake is soft, moist, and layered with rich Oreo salted cream. Every bite is creamy, fluffy, and filled with crunchy Oreo goodness!

Ever since I learned how to make cakes myself, I rarely buy cakes from outside for family birthdays. Homemade cakes are more affordable, made with real ingredients, and honestly, they’re just as good—if not better—than store-bought ones.

If you follow cookingwithchun, you’ve probably noticed that I absolutely love using Oreo in my desserts.

Sometimes it plays a supporting role, like as a base in recipes such as:

And sometimes, it’s the star of the show:

This cake was the one I made for my husband’s birthday, and it truly impressed everyone in the family.

Just like my favorite Earl Grey Cake and Strawberry Oreo Cream Cake, the method is very similar. It may look complicated, but it’s actually surprisingly easy to make!

Why You’ll Love This Recipe

This cake is soft, moist, and light, thanks to the chiffon base.
The Oreo salted cream adds a rich, slightly salty balance that keeps it from being too sweet.
You get multiple textures—fluffy cake, smooth cream, and crunchy Oreo bits in every bite.
It looks beautiful and impressive, but the steps are simple and easy to follow.
Perfect for celebrations, sharing, or just treating yourself at home.

Ingredients and Substitutions

Eggs – You’ll need 3 eggs with the yolks and whites separated. Using room temperature eggs is highly recommended, as they whip up better and create a more stable meringue for the chiffon cake. Separate them carefully—any yolk in the whites will prevent them from whipping properly.
Cocoa Powder – Pure, unsweetened cocoa powder is the core of the chocolate flavor in this cake. I recommend using a high-quality brand for the richest, deepest chocolate taste. Dutch-processed cocoa will give you a smoother, less acidic flavor, while natural cocoa works beautifully as well.
Corn Oil – Any neutral-flavored vegetable oil works here. Oil is essential for creating a moist, tender cake crumb that stays soft even after refrigeration. Unlike butter, oil remains liquid at room temperature, which helps keep the cake from drying out.
Milk – Whole milk is best for its richness and creamy aroma, but you can use 2% if that’s what you have on hand. The milk adds moisture and helps create a smooth, silky batter.
Cake Flour – This low-protein flour is the secret to a soft, tender, and fluffy cake. Do not substitute with all-purpose flour or bread flour, as they contain more protein and will result in a denser, tougher texture.
Granulated Sugar – The sugar is used exclusively for whipping the egg whites, and it plays a crucial role in creating a stable, glossy meringue that gives the chiffon cake its signature height and fluffiness.
Heavy Cream – For the buttercream, I highly recommend using animal-based heavy cream with a high fat content (at least 35%). It must be pre-chilled for at least 4 hours before whipping, as cold cream whips more easily, holds its structure better, and is less likely to deflate or separate.
Oreo Crumbs – The cream-free version of Oreo crumbs is ideal for this recipe because it prevents the buttercream from becoming overly sweet. You can make your own by scraping the cream filling off regular Oreos and crushing the cookies, or you can purchase pre-made Oreo baking crumbs. Be sure to reserve some crumbs for decoration.
Oreo Cookies – Whole or half Oreo cookies are used for surface decoration, adding visual appeal and an extra pop of Oreo flavor. Any variety works—classic, double stuf, or even golden Oreos for a different look.
Chocolate Sauce – Used for drizzling along the sides of the cake, chocolate sauce adds a professional, elegant finish. You can use store-bought chocolate sauce or make your own by melting chocolate with a little cream.

Ingredients

Chocolate Chiffon Cake Base (6-inch)

3 eggs
10 g cocoa powder
35 g corn oil
40 g milk
45 g cake flour
45 g granulated sugar

Oreo Salted Buttercream

400 g heavy cream
15 g granulated sugar
40 g Oreo crumbs

Decoration

Oreo cookies
Chocolate sauce

How to Make Oreo Chocolate Chiffon Cake with Salted Buttercream

For the Chocolate Chiffon Cake Base

Prepare the cocoa mixture: In a large mixing bowl, combine 10 g cocoa powder and 35 g corn oil. Whisk thoroughly until the mixture is completely smooth with no lumps. Add 40 g milk and continue whisking until well combined.
Add dry ingredients and egg yolks: Sift 45 g cake flour into the cocoa mixture. Fold gently with a spatula until no dry flour remains. Add 3 egg yolks and mix until you have a smooth, silky yolk batter. Set aside.
Whip the egg whites: In a separate, very clean, grease-free and water-free large bowl, place 3 egg whites. Make sure no yolk has accidentally gotten into the whites. Add 45 g granulated sugar. Using an electric hand mixer, whip the egg whites until they reach stiff peaks. This means when you lift the beater, the meringue forms a peak that stands straight up without drooping. The meringue should be glossy, fine-textured, and not runny.
Fold the meringue into the batter: Transfer about half of the whipped meringue into the yolk batter. Use a spatula to fold gently until just combined. Then, pour this mixture back into the bowl with the remaining meringue. Continue folding gently with a cutting motion until no white streaks remain and the batter is smooth, airy, and uniform in color. Be careful not to overmix, as this will deflate the meringue.
Bake the cake: Pour the batter into a 6-inch chiffon cake mold. Do not grease the mold—chiffon cakes need to cling to the sides to rise properly. Gently tap the mold on the counter 3–4 times to release any large air bubbles. Place in a preheated oven and bake at 150°C for 45 minutes.
Cool and slice: Once baked, remove the cake from the oven immediately. Invert the cake onto a cooling rack (turn it upside down) and let it cool completely. This step is crucial to prevent the cake from collapsing. Once completely cooled to room temperature, carefully unmold the cake. Using a serrated knife, horizontally slice the cake into 3 even layers. Set aside.

For the Oreo Salted Buttercream

Whip the cream: Place 400 g of chilled heavy cream into a clean, grease-free and water-free bowl. Add 15 g granulated sugar. Using an electric hand mixer, whip the cream until it reaches stiff peaks. The cream should have distinct lines, hold its shape firmly, and be suitable for frosting without drooping or melting.
Add Oreo crumbs: Add 40 g of Oreo crumbs (cream-free version) to the whipped cream. Use a silicone spatula to fold gently until the crumbs are evenly distributed throughout the cream. Do not overmix, as this can cause the crumbs to dissolve and thin out the buttercream. Transfer the Oreo salted buttercream into a piping bag and set aside.

For Assembly and Decoration

Assemble the first layer: Place one cake layer on a turntable or serving plate. Pipe or spread a generous layer of Oreo salted buttercream over the cake layer, using an offset spatula to smooth it evenly. Pipe a ring of buttercream around the edge of the cake layer. Sprinkle Oreo crumbs in the center of the ring as filling. Pipe another thin layer of buttercream over the Oreo crumbs and smooth with the spatula.
Repeat for the second layer: Place the second cake layer on top. Repeat the same process: spread buttercream, pipe a ring around the edge, sprinkle Oreo crumbs in the center, and add another thin layer of buttercream on top.
Frost the top and sides: Place the third and final cake layer on top. Use the remaining Oreo salted buttercream to frost the entire cake—both the top surface and the sides. Use an offset spatula to create smooth, even coverage.
Decorate: Decorate the surface of the cake with whole or half Oreo cookies and fresh blueberries for contrast. Transfer chocolate sauce into a piping bag and snip a tiny opening. Gently drizzle the chocolate sauce along the edges of the cake, allowing it to drip down naturally. For a cleaner look. The Oreo Chocolate Chiffon Cake is now ready to be served.

Tips & Tricks

For the Cake Base

Mix cocoa powder thoroughly with oil: The cocoa powder and corn oil must be whisked together until completely smooth with no lumps. If this step is rushed, the baked cake will have hard, bitter cocoa powder clumps scattered throughout, which ruins the texture and flavor.
Fold gently to preserve air: When combining the meringue with the yolk batter, always use a gentle folding or cutting motion. Imagine you are trying to keep as much air in the batter as possible. Over-mixing or stirring aggressively will deflate the meringue, resulting in a dense, flat cake that never achieves that signature chiffon height and fluffiness.
Invert the cake immediately: The moment the cake comes out of the oven, you must turn it upside down on a cooling rack. This is non-negotiable for chiffon cakes. If you skip this step or wait too long, the cake will collapse under its own weight, becoming short, dense, and misshapen.
Preheat your oven and bake low and slow: Always preheat your oven fully before baking. The low temperature of 150°C ensures the cake bakes evenly all the way through without burning the surface. A higher temperature would risk a dark, burnt exterior with a raw, undercooked interior.

For the Oreo Buttercream

Chill your cream well: Heavy cream must be chilled for at least 4 hours before whipping. A cold environment is essential for successful whipping—warm cream will not whip properly. The cold temperature helps the fat molecules bind together, creating stable, stiff peaks that hold their shape during frosting.
Use cream-free Oreo crumbs: For the best balance of sweetness, I strongly recommend using Oreo crumbs without the cream filling. If you only have regular Oreos, you can scrape off the cream filling before crushing the cookies. If you do use regular Oreos with filling, reduce the granulated sugar slightly to compensate for the extra sweetness. When folding the crumbs in, mix gently to prevent them from dissolving and thinning out your buttercream.

For Assembly and Decoration

Cool the cake completely before frosting: This is critical. If your cake layers are even slightly warm, they will melt the heavy cream buttercream on contact, causing the frosting to become runny and the cake layers to slide apart. Wait until the cake has reached room temperature completely.
Don’t overdo the filling crumbs: While the crunchy Oreo filling is delightful, adding too many crumbs can cause problems. An excessive amount can tear the delicate cake layers when you stack them, and it can also overwhelm the soft, tender texture of the cake itself. A moderate, even sprinkling is all you need.
Create a professional chocolate drip: For a clean, beautiful chocolate drip effect, transfer the chocolate sauce to a piping bag and snip a very small opening. Gently squeeze the sauce along the top edge of the cake, letting it naturally drip down the sides. If you want a more controlled look, you can use an offset spatula to lightly tap and guide the drips after piping.

Frequently Asked Questions

How do I get clean, even cake layers when slicing?

For best results, use a long serrated bread knife and a gentle sawing motion. You can also use a cake leveler tool for perfect precision. Another trick is to place the cake on a turntable, insert toothpicks halfway up the sides of the cake as a guide, then rotate the cake while slicing along the toothpicks. Chill the cake slightly before slicing—a cold cake is much easier to cut cleanly than a room-temperature one.

Can I make this cake in a different size pan?

This recipe is specifically designed for a 6-inch round chiffon cake mold. If you use a different size, the baking time and temperature will need to be adjusted. For an 8-inch pan, the layers will be thinner, so reduce the baking time and check for doneness earlier. For a 9×13 sheet pan, the cake will bake much faster. I recommend sticking with the 6-inch size for the best results with this recipe.

Chocolate Oreo Layer Cake – Easy & Bakery Style

This easy Oreo cake is bakery-worthy but simple to make at home. Moist chocolate cake paired with sweet-salty Oreo cream—so good!

Print Recipe Pin Recipe

Prep Time 40

Cook Time 45

Course Cake, Dessert

Cuisine American

Servings

Ingredients

Chocolate Chiffon Cake Base (6-inch)

3 eggs
10 g cocoa powder
35 g corn oil
40 g milk
45 g cake flour
45 g granulated sugar

Oreo Salted Buttercream

400 g heavy cream
15 g granulated sugar
40 g Oreo crumbs

Decoration

Oreo cookies
Chocolate sauce

Instructions

For the Chocolate Chiffon Cake Base

Prepare the cocoa mixture: In a large mixing bowl, combine 10 g cocoa powder and 35 g corn oil. Whisk thoroughly until the mixture is completely smooth with no lumps. Add 40 g milk and continue whisking until well combined.
Add dry ingredients and egg yolks: Sift 45 g cake flour into the cocoa mixture. Fold gently with a spatula until no dry flour remains. Add 3 egg yolks and mix until you have a smooth, silky yolk batter. Set aside.
Whip the egg whites: In a separate, very clean, grease-free and water-free large bowl, place 3 egg whites. Make sure no yolk has accidentally gotten into the whites. Add 45 g granulated sugar. Using an electric hand mixer, whip the egg whites until they reach stiff peaks. This means when you lift the beater, the meringue forms a peak that stands straight up without drooping. The meringue should be glossy, fine-textured, and not runny.
Fold the meringue into the batter: Transfer about half of the whipped meringue into the yolk batter. Use a spatula to fold gently until just combined. Then, pour this mixture back into the bowl with the remaining meringue. Continue folding gently with a cutting motion until no white streaks remain and the batter is smooth, airy, and uniform in color. Be careful not to overmix, as this will deflate the meringue.
Bake the cake: Pour the batter into a 6-inch chiffon cake mold. Do not grease the mold—chiffon cakes need to cling to the sides to rise properly. Gently tap the mold on the counter 3–4 times to release any large air bubbles. Place in a preheated oven and bake at 150°C for 45 minutes.
Cool and slice: Once baked, remove the cake from the oven immediately. Invert the cake onto a cooling rack (turn it upside down) and let it cool completely. This step is crucial to prevent the cake from collapsing. Once completely cooled to room temperature, carefully unmold the cake. Using a serrated knife, horizontally slice the cake into 3 even layers. Set aside.

For the Oreo Salted Buttercream

Whip the cream: Place 400 g of chilled heavy cream into a clean, grease-free and water-free bowl. Add 15 g granulated sugar. Using an electric hand mixer, whip the cream until it reaches stiff peaks. The cream should have distinct lines, hold its shape firmly, and be suitable for frosting without drooping or melting.
Add Oreo crumbs: Add 40 g of Oreo crumbs (cream-free version) to the whipped cream. Use a silicone spatula to fold gently until the crumbs are evenly distributed throughout the cream. Do not overmix, as this can cause the crumbs to dissolve and thin out the buttercream. Transfer the Oreo salted buttercream into a piping bag and set aside.

For Assembly and Decoration

Assemble the first layer: Place one cake layer on a turntable or serving plate. Pipe or spread a generous layer of Oreo salted buttercream over the cake layer, using an offset spatula to smooth it evenly. Pipe a ring of buttercream around the edge of the cake layer. Sprinkle Oreo crumbs in the center of the ring as filling. Pipe another thin layer of buttercream over the Oreo crumbs and smooth with the spatula.
Repeat for the second layer: Place the second cake layer on top. Repeat the same process: spread buttercream, pipe a ring around the edge, sprinkle Oreo crumbs in the center, and add another thin layer of buttercream on top.
Frost the top and sides: Place the third and final cake layer on top. Use the remaining Oreo salted buttercream to frost the entire cake—both the top surface and the sides. Use an offset spatula to create smooth, even coverage.
Decorate: Decorate the surface of the cake with whole or half Oreo cookies and fresh blueberries for contrast. Transfer chocolate sauce into a piping bag and snip a tiny opening. Gently drizzle the chocolate sauce along the edges of the cake, allowing it to drip down naturally. For a cleaner look. The Oreo Chocolate Chiffon Cake is now ready to be served.

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Easy Oreo Cake Recipe – Light, Moist & Delicious