My Oreo Mud Cake combines a dense and rich chocolate mud cake with fluffy Oreo frosting to make the perfect cake for celebrations!
Taking less than an hour to make, this cake is guaranteed to please any chocolate fan!
Oreo mud cake is the ultimate celebration cake! With two rich Chocolate Mud Cakes sandwiched together with a soft and fluffy Oreo frosting, it is packed with chocolate flavour, and looks beautiful too!
Mud cakes, like my Caramel Mud Cake, White Chocolate Mud Cake, and Caramilk Mud Cake, with their moist, dense texture, are perfect for celebration cakes, and are guaranteed to be popular with everyone!
In this recipe I’ve combined a classic chocolate mud cake with Oreos. Oreo’s are another favourite ingredient of mine that I use when making Oreo cheesecake, cookies and cream fudge, and cookies and cream slice as they go so well with chocolate cake and add an extra touch for any special occasion.
Why You’re Going To Love This Recipe
- Easy recipe – no fancy equipment is needed to make this moist and rich Oreo mud cake.
- Chocolate flavour in every bite – this cake is perfect for any chocolate fan!
- Celebration Cake – my Oreo mud cake is the perfect celebration cake for birthdays, parties and family gatherings. Plus, it’s rich, so a little piece is all that’s required, making it perfect for a crowd to share.
- Freezer friendly – you can freeze the un-iced cake for the ultimate party prep, or freeze any iced leftover cake.
- Conventional and Thermomix – both methods of making Oreo mud cake are included in the recipe card below.
What You Need
This Oreo biscuit cake is made from basic ingredients you probably already have in your kitchen! Just add a packet of Oreos, and you’re ready to bake!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Mud Cake Ingredients
- Plain flour – also known as all purpose flour.
- Caster sugar – also known as superfine sugar.
- Cocoa powder – use regular, unsweetened cocoa powder.
- Baking powder – used as a rising agent.
- Bi-carb soda – also called baking soda, this is also used as a rising agent.
- Salt.
- Buttermilk – this is the secret ingredient to a moist and dense chocolate mud cake! If you don’t have buttermilk, see my tips below for how to make your own.
- Vegetable oil – provides a soft and tender crumb, and helps keep the cake moist for days!
- Eggs – I use large eggs (approx 60g each). Have them at room temperature before baking.
- Vanilla extract – you can use vanilla bean paste or vanilla essence instead.
- Coffee – you can either make a cup of strong coffee by adding 3 tsp of coffee granules to boiling water, or you can use a coffee machine to make a cup of espresso coffee (this takes me around 4 espresso shots).
Oreo Frosting Ingredients
- Oreo cookies – I use just the original Oreo cookies.
- Butter – either salted or unsalted butter.
- Pure icing sugar – not icing sugar mixture, as this doesn’t set as well.
- Vanilla extract – like in the cake, you can use vanilla bean paste or vanilla essence instead.
- Cream – heavy or thickened cream.
- Mini Oreos – to decorate, optional. Or decorate with Oreo Truffles for an extra Oreo touch!
Equipment Required
The cookies and cream frosting smothered over this Oreo mud cake is simply heavenly!
- Bowl, beaters or stand mixer, or a Thermomix (optional).
- Cake tins – two 9 inch round cake tins, greased and lined.
- Oven – I use a fan-forced oven, however, if you have a conventional oven, simply increase the temperature by 10-20 degrees celsius.
Step By Step Instructions
Making a mud cake with Oreos from scratch couldn’t be easier!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 – Prepare The Dry Ingredients
Preheat oven to 170 degrees celsius. Grease two 9 inch round cake pans and line with baking paper.
Sift the flour, sugar, cocoa powder, baking powder, bi-carb soda and salt into a bowl and set aside.
If using a Thermomix: Measure the flour, sugar, cocoa powder, baking powder, bi-carb soda and salt into the Thermomix bowl and sift for 5 seconds, Speed 8. Set aside in a separate bowl.
Step 2 – Prepare The Wet Ingredients
Add the buttermilk, oil, eggs and vanilla to another large bowl.
Using beaters or a stand mixer, mix until well combined.
If using a Thermomix: Place the the buttermilk, oil, eggs and vanilla in the Thermomix bowl and mix on Speed 3 until well combined.
Step 3 – Mix All Together
Slowly add all of the dry ingredients to the wet ingredients with the mixer on low.
If using a Thermomix: With the blades on Speed 2, slowly add the dry ingredients to the wet ingredients and mix until combined.
Pour in the coffee and mix.
If using a Thermomix: Pour in the coffee and mix on Speed 2 until combined.
Step 4 – Bake
Divide the batter equally between the baking pans and bake for approximately 25 minutes or until a toothpick inserted in the centre comes out clean.
TIP: Don’t overcook the cake – you want it to be moist and fudge-like!
Step 5 – Make The Oreo Frosting
Crush the Oreos in a food processor. Set aside.
If using a Thermomix: Mix for 8 seconds, Speed 8. Set aside.
Beat the butter on high speed until smooth and creamy (this will take a couple of minutes).
Add ½ cup of the icing sugar at a time and beat until combined.
Add the vanilla and cream and beat through.
If using a Thermomix: Add the butter, icing sugar, vanilla and cream and mix for 30 seconds, Speed 4, or until light and fluffy.
Add the crushed Oreos and mix to combine.
If using a Thermomix: Add the crushed Oreos and mix for 10 seconds, Reverse, Speed 3 or until combined.
Step 3 – Assemble The Cake
Spread a little Oreo frosting onto a serving cake plate – this will hold the cake in place.
Carefully place one of the cakes on top of the icing, making sure the flat side is facing up.
Using a spatula or flat knife, spread the top of the cake with frosting.
Place the second cake on top – this time with the rounded side up. Spread the frosting evenly onto the top and the sides of the cake.
Decorate Oreo mud cake with mini Oreos (optional).
Expert Tips
Oreo mud cake is perfect to celebrate a birthday with, as the rich flavour of chocolate mud cake and creamy Oreo frosting goes a long way. You only need a small slice!
- Make your own buttermilk – if you don’t have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to regular milk and stirring through. Allow this to stand at room temperature for 10 minutes.
- Don’t overcook the cake – you want it to have a moist, fudgy texture!
- To check the cake is cooked – test it by inserting a skewer into the centre. If it comes out clean or with a few moist crumbs on it, it’s ready.
- Serving – Oreo mud cake is best served at room temperature.
- Storing – store in an airtight container at room temperature for up to 4 days. Alternatively it can be stored in the fridge for 5- 6 days – bring to room temperature before serving.
FAQs
Absolutely! You can freeze the cooled and unfrosted cake for up to 3 months. Wrap in plastic wrap and then foil. Alternatively, you can freeze leftover frosted cake in an airtight container for up to 3 months (however it is best eaten within 1 month).
You can either make a cup of strong coffee by adding 3 teaspoons of coffee granules to boiling water, or you can use a coffee machine to make a cup of espresso coffee (this takes me around 4 espresso shots).
Yes, you can. Simply use drinking chocolate instead.
If you love baking, here are some of our favourite delicious and simple cake recipes that are always popular:
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Oreo Mud Cake
My Oreo Mud Cake combines a dense and rich chocolate mud cake with fluffy Oreo frosting to make the perfect cake for celebrations!
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Servings: 16 serves
Calories: 442kcal
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Instructions
To Prepare The Mud Cakes
-
Preheat oven to 170 degrees celsius.Grease two 9 inch round cake pans and line with baking paper.
-
Sift the flour, sugar, cocoa powder, baking powder, bi-carb soda and salt into a bowl and set aside.If using a Thermomix: Measure the flour, sugar, cocoa powder, baking powder, bi-carb soda and salt into the Thermomix bowl and sift for 5 seconds, Speed 8. Set aside in a separate bowl.
-
Using beaters or a stand mixer, mix the buttermilk, oil, eggs and vanilla in a large bowl until well combined.If using a Thermomix: Place the the buttermilk, oil, eggs and vanilla in the Thermomix bowl and mix on Speed 3 until well combined.
-
Slowly add all of the dry ingredients to the wet ingredients with the mixer on low.If using a Thermomix: With the blades on Speed 2, slowly add the dry ingredients to the wet ingredients and mix until combined.
-
Pour in the coffee and mix.If using a Thermomix: Pour in the coffee and mix on Speed 2 until combined.
-
Divide the batter equally between the baking pans and bake for approximately 25 minutes or until a toothpick inserted in the center comes out clean (don’t overcook the cake – you want it to be nice and fudge-like!)
-
Allow to cool completely.
To Prepare The Oreo Frosting
-
To make the Oreo frosting, crush the Oreos in a food processor. Set aside.If using a Thermomix: Mix for 8 seconds, Speed 8. Set aside.
-
Beat the butter on high speed until smooth and creamy (this will take a couple of minutes). Add ½ cup of the icing sugar at a time and beat until combined. Add the vanilla and cream and beat through.If using a Thermomix: Add the butter, icing sugar, vanilla and cream and mix for 30 seconds, Speed 4, or until light and fluffy.
-
Add the crushed Oreos and mix to combine.If using a Thermomix: Add the crushed Oreos and mix for 10 seconds, Reverse, Speed 3 or until combined.
-
Spread a little Oreo frosting onto a serving cake plate (this will hold the cake in place).
-
Carefully place one of the cakes on top of the icing (make sure the flat side is facing up).
-
Using a spatula or flat knife, spread the top of the cake with frosting.
-
Place the second cake on top (this time with the rounded side up) and spread the frosting evenly onto the top and the sides of the cake.
-
Decorate with mini Oreos (optional).
Notes
- Make your own buttermilk – if you don’t have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to regular milk and stirring through. Allow to stand for 10 minutes before using.
- Don’t overcook the cake – you want it to have a moist and fudgy texture!
- To check the cake is cooked – test it by inserting a skewer into the centre. If it comes out clean or with a few moist crumbs on it, it’s ready.
- Serving – this cake is best served at room temperature.
- Storing – store in an airtight container at room temperature for up to 4 days. Alternatively it can be stored in the fridge for 5- 6 days – bring to room temperature before serving.
- Freezing – wrap unfrosted cake in plastic wrap and then foil. Alternatively, you can freeze leftover frosted cake in an airtight container for up to 3 months (however it is best eaten within 1 month).
Nutrition
Calories: 442kcal | Carbohydrates: 74g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 428mg | Potassium: 112mg | Fiber: 1g | Sugar: 52g | Vitamin A: 433IU | Vitamin C: 0.01mg | Calcium: 43mg | Iron: 2mg