Oreo Brownie Cake

Oreo Brownie Cake is a decadent treat with three layers! Starting with a brownie base and topped with two layers of white cake, this cake is covered with Oreo frosting and chocolate ganache!

Love decadent cakes? This Salted Caramel Chocolate Cheesecake Cake is to die for. As is this delicious Watergate Cake.

Oreo Brownie Cake with three layers. One layer of brownie, two white cake and topped with oreo frosting and ganache.

Why this Recipe Works

Today’s Oreo Brownie Cake is the ultimate dessert. Whether you need a chocolate treat for Valentine’s Day, a birthday, or just a regular Thursday evening, THIS cake is the answer.

  • It starts with a brownie layer on the bottom. Not just any brownie though, I made the Ghirardelli Triple Fudge brownies, in my 9-inch springform pan. Holy fudge. Packed with chocolate, chocolate fudge, and chocolate chips, these brownies are amazing!
  • I also pressed in a dozen Oreo cookies to my brownie batter before baking. I mean, it’s not an Oreo Brownie Cake until it’s packed with Oreos!
  • For the cake layers, I made my homemade white cake recipe. I love how thick and delicious they turn out, and hold up to the frosting!
  • Once you have your brownie layer and your cake layers made, it’s time to get going on the frosting! I took about 15 double stuff Oreo cookies and put them in my food processor, until they became crumbs. I added most of it to the buttercream frosting, and spread it evenly over the layers and outside.
  • I topped this decadent cake with some dark chocolate ganache.
Slice of cake with a brownie bottom, white cake, oreo frosting, and chocolate ganache.
Oreo brownie bottom cake with two layers of white cake topped with ganache and frosting.

More Cake Recipes

Yield: 16 servings

Oreo Brownie Cake

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

Oreo Brownie Cake is a decadent treat with three layers! Starting with a brownie base and topped with two layers of white cake, this cake is covered with Oreo frosting and chocolate ganache!


For the brownies:

For the Cake:

  • 5 egg whites, room temperature
  • ¾ cup milk, divided
  • ¾ cup unsalted butter, softened
  • 1 ¾ cup granulated sugar
  • 1 tsp vanilla extract
  • 2 ½ cup cake flour
  • 1 Tbsp baking powder
  • ½ tsp kosher salt

For the frosting:

  • 1 ½ cups unsalted butter, softened
  • 4 cups powdered sugar
  • ¼ cup milk
  • 15 Double Stuff Oreos, divided

For the ganache:

  • 10 oz Ghirardelli dark chocolate morsels
  • 6 Tbsp heavy cream


For the brownie layer:

  1. Prepare brownie mix in a 9-inch springform pan, lined with parchment paper and sprayed with baking spray. Bake according to package directions. Remove from oven.
  2. Cool 5 minutes in pan, then remove springform and cool on wire rack. Set aside.

For the cake layers:

  1. Whisk together the egg whites and ¼ cup of the milk in a small bowl until slightly combined. Set aside.
  2. In a mixing bowl, beat butter, sugar, and vanilla for 2 minutes on medium speed, scraping down the sides of the bowl as needed. Add in dry ingredients and mix until combined. Beat in egg white mixture until fully blended. Add in remaining milk and beat for 3-4 minutes, scraping down the sides of the bowl.
  3. Spray two 9-inch cake pans with baking spray. Pour batter into pans and bake in a 350 degree oven for 26-28 minutes. Remove and cool completely on wire rack.

For the frosting:

  1. In a food processor, pulse the Oreo until they become a fine crumb. Set aside.
  2. Beat butter in a large mixing bowl for about 4 minutes, until fluffy and pale in color. Add in powdered sugar and milk and beat an additional 3-5 minutes, until fluffy and smooth. Fold in 1 cup of the cookie crumbs (set aside the remaining crumbs for the garnish).

To assemble:

  1. Place the brownie layer on the bottom of a cake platter. Add ¼ of the frosting and spread evenly. Top with one of the cake layers and repeat with another ¼ of the frosting. Top with remaining cake layer and use the last ½ of the frosting to cover the cake completely.
  2. In a microwave safe bowl, combine the dark chocolate with the heavy cream. Heat over high for one minute. Remove and stir until smooth. Allow too cool for a couple minutes, then spread over the top of the frosted cake.
  3. Immediately add the reserved cookie crumbs to the top of the ganache. Add whole Oreos if desired, for a garnish. Allow ganache to set, then serve and enjoy!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

Learn How To Become a Better Home Baker
Sign up for the Shugary Sweets FREE Email Course Today—soon you’ll say, "I made it from scratch!"


Posted on February 1, 2018

Leave a Reply

Your email address will not be published. Required fields are marked *