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!
I’m obsessed with making layer cakes. But they have to moist, packed with flavor, and loaded with frosting. I love this chocolate version topped with lots of Oreo crumbs!
This cake recipe was originally published in February 2018. I updated the recipe notes and took new photos in October 2025.
Aimee’s Recipe Notes
Taste & Texture: Using my white cake as the base for this moist, tender cake, I loaded the frosting with Oreo Cookies. Layer of fudgy brownies at the base and rich chocolate ganache on top!
Ease to Make: Moderate. This recipe has multiple layers, but with time and patience it’s easy to make!
Top Tip: Let the layers cool completely before stacking and frosting. Warm cakes = slippery layers.
Storage: Keep this cake stored in a cake saver at room temperature for up to 5 days. Or use my guide on how to freeze cake leftovers!
Love decadent cakes? This Salted Caramel Chocolate Cheesecake Cake is to die for. As is this delicious Watergate Cake.
Ingredient Notes
If you’re looking for the full list of ingredients and measurements, be sure to scroll down to the recipe card below. Here are a few highlights.
- Boxed Brownie mix – I recommend the Ghirardelli Triple Fudge Brownies for a no-hassle brownie layer that perfectly rich and chocolatey. You could make homemade brownies if you prefer, but given all the layers, this cuts the cost of ingredients!
- Double Stuffed Oreos – These are pressed into the brownie layer before baking. You’ll need additional Oreos for blending into the frosting too. That repeating cookie flavor is what ties the cake together.
- Cake flour – This flour has less protein than all-purpose and gives the cake layer a softer crumb.
- Egg whites – Along with cake flour, separated egg whites make the white cake soft and fluffy, but sturdy enough to hold up to the frosting in this recipe.
- Ghirardelli dark chocolate morsels – I love the deep cocoa flavor of higher quality chocolate here. The morsels are melted with heavy cream to create an easy chocolate ganache topping.
How to Make Oreo Brownie Cake
The secret to the BEST Oreo Brownie Cake is in the layers.
Bake the Oreo brownies: You’ll follow the instructions on the box, but bake the brownies in a round spring form pan for best stacking. Don’t forget to press Oreo cookies into the brownie batter before baking!
White cake: Two homemade white cake layers go on top of the brownies. Let the cakes cool completely first before assembling.
Make the Oreo frosting: The frosting is blended with Oreo cookie crumbs, then spread over each layer of this brownie cake.
Chocolate ganache: A rich chocolate ganache gives this Oreo Brownie Cake the perfect finishing touch of decadence.
Garnish: I like to sprinkle more cookie crumbs over the ganache, then garnish the cake with a few whole Oreo cookies on top.
💡Tips and Tricks
- Don’t waste your egg yolks! Separate out the egg whites, then use the yolks to make Lemon Curd or an Apple Slab Pie.
- Let the layers cool completely before assembling. If they’re warm, they will make the frosting runny.
- Use a sharp, warm knife to slice cleanly through the ganache and brownie layer.
- For younger bakers or helpers: Have them help crush the extra Oreos for decoration.
- Store this Oreo Brownie Cake covered at room temperature. It’s best enjoyed within 5 days.
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Oreo Brownie Cake Recipe
Ingredients
For the brownies:
- 1 box brownie mix for an 8 or 9-inch pan- with ingredients on box- (I used Ghirardelli Triple Fudge Brownies)
- 12 Double Stuff Oreo Cookies
For the Cake:
- 5 egg whites room temperature
- ¾ cup milk divided
- ¾ cup unsalted butter softened
- 1 ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 ½ cups cake flour
- 1 Tablespoon baking powder
- ½ teaspoon kosher salt
For the frosting:
- 1 ½ cups unsalted butter softened
- 4 cups powdered sugar
- ¼ cup milk
- 15 Double Stuffed Oreos divided
For the ganache:
- 10 ounce Ghirardelli dark chocolate morsels
- 6 Tablespoons heavy cream
Instructions
For the brownie layer:
- Prepare brownie mix in a 9-inch springform pan, lined with parchment paper and sprayed with baking spray. Press Oreos into the top of the brownie batter. Bake according to package directions. Remove from oven.
- Cool 5 minutes in pan, then remove springform and cool on wire rack. Set aside.
For the cake layers:
- Whisk together the egg whites and 1/4 cup of the milk in a small bowl until slightly combined. Set aside.
- 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.
- 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:
- In a food processor, pulse the Oreo until they become a fine crumb. Set aside.
- 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:
- Place the brownie layer on the bottom of a cake platter. Add 1/4 of the frosting and spread evenly. Top with one of the cake layers and repeat with another 1/4 of the frosting. Top with remaining cake layer and use the last 1/2 of the frosting to cover the cake completely.
- 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.
- 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!
Notes
- Don’t waste your yolks! Separate out the egg whites, then use the yolks to make Lemon Curd or an Apple Slab Pie.
- Let the layers cool completely before assembling. If they’re warm, they will make the frosting runny.
- Store this Oreo Brownie Cake covered at room temperature. It’s best enjoyed within 5 days.
- See blog post for step by step photos!
Nutrition
More Cake Recipes
Can’t decide between Oreos, brownies or chocolate cake? Have them all with this layered Oreo Brownie Cake recipe!
Quick question… you have Oreos listed in the brownie ingredients but they aren’t mentioned in the directions. Am I to assume they are to be crushed and added to the brownie mixture? Please advise. Thanks in advance.
They are pressed into the top of the brownie batter (whole) before baking 🙂