There is nothing better than a delicious, chocolatey dessert that fits right in your busy schedule. Whether you are hosting a birthday party, family dinner, or just need a comforting dessert during a long week, this chocolate cake with an Oreo cheesecake filling topped with milk chocolate ganache is the best choice. It looks like it came from a professional baker, but don’t tell them that it really came straight out of your kitchen.
When I asked my son what kind of birthday cake he wanted for his birthday, he said he really liked the Chocolate Oreo Construction Cake I baked for my grandson’s birthday last year. Since he’s a little too old for a construction cake, I changed it into a triple-layer cake with a luscious no-bake Oreo Cheesecake layer in the middle.
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Jump to:
- What is a Chocolate Cake with Oreo Cheesecake Filling?
- Key Takeaways
- Ingredient Notes
- Chocolate Cake with an Oreo Cheesecake Filling
- How to Make Chocolate Cake with Oreo Cheesecake Filling
- Pro Tips for the Best Results
- Variations and Substitutions
- Frequently Asked Questions
- What to serve with this Cake Recipe
- Storage and Reheating
- More Dessert Recipes
What is a Chocolate Cake with Oreo Cheesecake Filling?
Chocolate cake with an Oreo cheesecake filling is a decadent layered dessert featuring a moist, dark chocolate base with a thick, creamy cheesecake center that is packed with crushed Oreo cookies. The finale of the cake is that it’s topped with milk chocolate ganache for a rich, silky finish. This cookies and cream cake is loved for the perfect balance of textures.
Key Takeaways
- Combines two favorite desserts, cheesecake and chocolate cake, into one spectacular layered cake.
- Easy technique that makes this easy enough for beginners, even when it looks advanced.
- The perfect kid-friendly flavor combinations of cookies and cream.
- Perfect cake to make in advance, it tastes even better when chilled.
- Uses the standard pantry ingredients that you will likely already have on hand.
- It’s versatile and works for a formal party or a casual weekend treat.
Find tips on baking layer cakes in my Baking Tips For Layer Cakes post.
Ingredient Notes
Cake Base
All-Purpose Flour – This ingredient provides the structure for the cake, measuring it correctly ensures that the cake stays light and airy rather than dense.
Granulated Sugar – Sweetens the cake and helps create a tender crumb.
Unsweetened Cocoa Powder – I recommend a high-quality cocoa for that deep, professional looking color and intense chocolate flavor.
Baking Soda and Vinegar – The reaction between the baking soda and distilled white vinegar will provide the life to make the cake light and fluffy without ever using eggs.
Hot Water – Using hot water allows the cocoa powder to bloom, which releases even more intense chocolate flavor and helps dissolve the sugar.
Vegetable Oil – This will ensure the cake stays moist for days, much longer than butter-based cakes do.
Vanilla Extract – This is the flavor enhancer that makes the chocolate taste even better.
No-Bake Oreo Cheesecake Filling
Heavy Cream – This provides the airy, mousse-like texture that makes the filling light after being whipped.
Cream Cheese – Ensures the cream cheese is fully softened to avoid any lumps in the cheesecake layer.
Oreo Cookies – Coarsely crushing these will provide satisfying crunchy bits of chocolate and cream throughout the filling.
Granulated Sugar – Adds extra sweetness to the cream base.
Milk Chocolate Ganache
Milk Chocolate – This melts evenly and quickly when the hot cream hits it.
Heavy Cream – Combined with the chocolate to make a silky, pourable glaze that sets into a rich, fudgy topping.
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Chocolate Cake with an Oreo Cheesecake Filling
Equipment
Ingredients
Cake
- 3 cups all-purpose flour
- 2 cups granulated sugar*
- ½ cup unsweetened cocoa powder I used KA Double-Dutch Dark Cocoa
- 2 teaspoons baking soda*
- 1 teaspoon salt
- 2 cups hot water*
- ¾ cup vegetable oil
- 2 tablespoons distilled white vinegar
- 1 tablespoon vanilla extract
No-Baked Oreo Cheesecake Filling:
- ½ cup heavy cream
- 1 package 8 oz. Cream Cheese, softened
- ½ cup granulated sugar
- 12 Oreo Cookies coarsely crushed
Chocolate Ganache
- 16 oz. milk chocolate finely chopped
- 1 cup heavy cream
Instructions
Cake Base
- Preheat oven to 350°F. Spray two 9×2 inch round cake pans with non-stick cooking spray with flour.
- In a large mixing bowl, whisk together flour, sugar, cocoa, baking soda, and salt.
- In a large measuring cup, whisk together water, oil, vinegar, and vanilla. Add to dry ingredients and whisk just until combined.
- Divide batter between pans. Bake 35-40 minutes until a toothpick inserted in the center comes out clean. Cool cakes in the pans on a rack for 15 minutes, then invert them onto the rack. Leave cakes upside down (this flattens domed cakes) to cool completely.
No-Bake Oreo Cheesecake Filling
- In a large mixing bowl, beat the cream until it forms soft peaks.
- In another large mixing bowl, beat cream cheese and sugar until blended and smooth. Gently fold in whipped cream and crushed cookies.
Chocolate Ganache
- Place half of the chocolate in a mixing bowl. Heat heavy cream on medium high heat until it comes to a boil.
- Remove from heat and immediately pour cream over chocolate and stir until chocolate is completely melted. Add remaining chocolate and stir until chocolate is completely melted.
- Cool until ganache is thickened but still thin enough to drip down the sides of the cake. (I cooled mine in the fridge for over an hour.)
Assembling the Cake
- When the cake layers are cool and ganache has thickened, evenly spread filling on bottom layer, carefully stack the second layer on top of filling.
- Spoon chocolate ganache on top of the cake, spreading to edges and letting the ganache drip down the sides. Refrigerate until ready to serve.
Video
Notes
Nutrition
How to Make Chocolate Cake with Oreo Cheesecake Filling
Cake Base
- Preheat oven to 350°F. Spray two 9×2 inch round cake pans with non-stick cooking spray with flour.
- In a large mixing bowl, whisk together flour, sugar, cocoa, baking soda, and salt.
- In a large measuring cup, whisk together water, oil, vinegar, and vanilla. Add to dry ingredients and whisk just until combined.
- Divide batter between pans. Bake 35-40 minutes until a toothpick inserted in the center comes out clean. Cool cakes in the pans on a rack for 15 minutes, then invert them onto the rack. Leave cakes upside down (this flattens domed cakes) to cool completely.
No-Bake Oreo Cheesecake Filling
- In a large mixing bowl, beat the cream until it forms soft peaks.
- In another large mixing bowl, beat cream cheese and sugar until blended and smooth. Gently fold in whipped cream and crushed cookies.
Chocolate Ganache
- Place half of the chocolate in a mixing bowl. Heat heavy cream on medium high heat until it comes to a boil.
- Remove from heat and immediately pour cream over chocolate and stir until chocolate is completely melted. Add remaining chocolate and stir until chocolate is completely melted.
- Cool until ganache is thickened but still thin enough to drip down the sides of the cake. (I cooled mine in the fridge for over an hour.)
Assembling the Cake
- When the cake layers are cool and ganache has thickened, evenly spread filling on bottom layer, carefully stack the second layer on top of filling.
- Spoon chocolate ganache on top of the cake, spreading to edges and letting the ganache drip down the sides. Refrigerate until ready to serve.
Pro Tips for the Best Results
- Do not overmix when folding in the Oreos; do it gently so you don’t turn the whole filling gray. You want to see the distinct black-and-white flecks.
- Always use room temperature cream cheese to prevent lumps.
- The cake is done when the edges are firm.
- Cake layers freeze well, and the layers are easier to handle when they’re frozen. Put the cooled layers on a baking sheet in the freezer, and then when they’re frozen, wrap them well in plastic wrap.
- Learn exactly how to make a layer cake in this post.
Variations and Substitutions
- Mint Oreo Twist – Use Mint Oreos and a drop of peppermint extract in the filling for a minty twist.
- Gluten-Free Option – Use gluten-free chocolate cake mix and gluten-free chocolate cream-filled cookies or gluten-free Oreos.
- Peanut Butter Add-In – Swirl a bit of creamy peanut butter into the cheesecake layer for a Reese’s-style flavor profile.
Frequently Asked Questions
This cake is best made in advance so the cheesecake filling can fully set and the flavors deepen in the refrigerator.
Because of the cream cheese filling, the cake should be stored in the refrigerator. It can stay at room temperature for up to 2 hours while serving.
Put the cooled layers on a baking sheet in the freezer, and then when they’re frozen, wrap them well in plastic wrap.
This usually happens if the filling hasn’t been whipped enough to hold its structure of if the cake layers are too warm during assembly.
The layers are prepared and baked, if needed, separately and then carefully combined following the assembly instructions.
What to serve with this Cake Recipe
- Pair it with ice cold milk.
- Add a side of vanilla bean ice cream.
- Top it with fresh raspberries or strawberries.
- Add some creamy, homemade whipped cream.
Storage and Reheating
Refrigerator
Store the cake in an airtight container for up to 5 days in the fridge.
Freezer
Freeze individual slices of cake or the entire cake for up to 3 months in a freezer-safe storage container.
Reheating
This cake is best served chilled or at room temperature.
More Decadent Layer Cakes You Might Like:
- Triple Layer Chocolate Cake with a Coconut Cream Cheese Filling
- M&M Cookie Dough Brownie Bomb Cake
- Chocolate Cake with Maraschino Cherries
- Ding Dong Cake, That Skinny Chick Can Bake
More Dessert Recipes
This chocolate cake with an Oreo cheesecake filling gives you that “wow” factor with very little extra effort. It’s comforting, reliable, and always the most popular dessert on the table.
Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram.
Anna
My cake cracked ! Hoping the Oreo layer can hold it all together!
I read some of the reviews and someone suggested coffee instead of the water, big mistake should of followed the recipe, luckily it’s for my husband birthday and he will be thrilled with me just making a homemade cake.
Daisie Warner
This is the best dessert I’ve ever baked! Scrumptious! 😋
Rose
Can the cream cheese filling be made ahead of time?
Melissa Griffiths
Yep that should work great
carol Crichton
can you freeze the extra filling that is left over
Brooke
I haven’t read through all the comments so maybe this rec is in here somewhere, but I would highly recommend placing the oreo whip portion in a springform pan the same size as the sponges (then freeze) because it will not hold up and the weight of the top layer causes the oreo to squeeze out the sides. My tip, freeze all three layers, assemble the day of ( a few hours ahead of serving) apply ganache, then refrigerate. Otherwise it does not look NEARLY like this pic above 🙂 This was an incredibly delicious cake and a huge crowd pleaser! High Marks, Barbara!! thank you!
Barbara Schieving
Thanks Brooke – so glad to hear your crowd loved it. I’ve made this cake numerous times, it’s my grandson’s favorite, and if you use heavy whipping cream and full fat cream cheese it will hold the weight of the top cake layer easily. However, if you prefer to freeze the middle layer in a springform pan that’s a good idea as well.
Katie
Hello, I am wondering if you have to refrigerate this cake at all after you are finished? Or to store it does it have to be refrigerated?
Barbara Schieving
Hi Katie – it’s best served at room temperature but you should refrigerate it as much as possible.
Sheri Wills
Hi Barbara,
To clarify the “1/2cups heavy cream” for the cheesecake… Is that 1 or 2 cups or half a cup?
In the other measurements you’ve used 1/2 cup as singular. So maybe a typo?
Don’t want to use the incorrect measurements and end up with a runny cheesecake
Barbara Schieving
Hi Sheri – yes, it is 1/2 cup of heavy cream. I’ve updated the recipe. Enjoy!
Jessica
Is the frosting thick in texture that I can make it into a frosting as well if I add more powdered sugar?
Barbara Schieving
Hi Jessica – no I wouldn’t add powdered sugar to the frosting to thicken it. Ganache will thicken up as it cools, the cooler the frosting, the thicker it becomes. You can also make a thicker ganache frosting by adding more chocolate. A 3 to 1 ratio instead of a 2 to 1 ratio.
Zara
Hello! Would this yummy recipe work for 5” cake tins for 4 layers?
Barbara Schieving
Hi Zara – I haven’t tried it, but it should work well. Don’t fill the pans more than 2/3’s full and if you have any extra you could make cupcakes. Let me know if you give it a try.
Amy
My child really wants a quadruple later cake for his birthday. My plan is to make thinner layers of the cake and filling. Any sense if I’d need to increase the recipe?
Barbara Schieving
Hi Amy – the easiest thing to do with this cake would be to bake 3 8-inch layers of the chocolate cake and divide the Oreo layer in two. So it would be five layers. Or, if you want four layers of cake, you could cut the 9-inch chocolate layers in half or bake the 9-inch layers in two batches so you have four layers of cake and three layers of the Oreo filling – then I would double the cheesecake filling so you have enough for three layers.
JD
Hi, do you think it’s possible to add black food coloring or black cocoa powder to the ganache to get a darker look? My friend wants a black spooky themed cake, but with ganache frosting instead of buttercream
Barbara Schieving
Yes, you could add black gel food coloring to the ganache to darken it. Also, using dark chocolate instead of milk chocolate will help as well.
Shaneka
Hi, I was wondering your thoughts on using hot coffee instead of the water and if that would wrongly interact with any of the other ingredients?
Barbara Schieving
Hi Shaneka – I haven’t tried it, but I think hot coffee instead of water would work well. Let me know if you give it a try.
James
Hi, I’m trying to make this cake but I’ve a problem with the filling. I don’t have any heavy cream or whipping cream. Is there anything I could use to substitute this? Thank you!
Barbara Schieving
Hi James – there isn’t really a substitute, but you could make a cream cheese frosting instead similarly to this https://www.barbarabakes.com/tropical-carrot-cake-with-coconut-cream-cheese-frosting/
James
Is it possible to use egg whites and beat it to soft peak to replace the heavy cream?
Barbara Schieving
You could do a 7 minute frosting https://www.southernplate.com/7-minute-frosting/ with egg whites.
Jon
I am going to try to make this cake for the first time but am not a fan of Vegetable Oil. Can you substitute this with something else?
Many Thanks!
Barbara Schieving
Hi Jon – I haven’t tried it, but coconut oil or melted butter would be good substitutes in this recipe. Enjoy!
Anna
Hi Barbara!
Do you use granulated sugar of powdered sugar? If you use granulated sugar, are the little bits still visible?
Can I use powdered sugar? Do I need to use more than if I use granulated sugar?
Barbara Schieving
Hi Anna – the recipe uses granulated sugar and it mixes in completely with the cake and filling and is not visible. I wouldn’t recommend subbing powdered sugar, but if you don’t have another option you could. Here’s a link about subbing it https://www.thekitchn.com/sugar-substitutes-23023179
Maria lazarou
hi can I complete all the cake with the ganach and freeze it as am doing all the christening cakes and am going to be overwhelmed.
Angie
I see that this cake ingredients doesn’t call for eggs. What holds it together?
Barbara Schieving
Hi Angie – the vinegar in the recipe activates the baking soda and creates the rise you’d normally get from eggs.
Alissa
Very excited to use this! I only have 9×1.5 cake pans, so you think the batter will fit?
Barbara Schieving
Hi Alissa – yes, the cakes don’t rise a ton, so you should be fine to use 9 x 1.5 inch pans. If the batter fills it more than half full, just take a scoop out and make a couple of cupcakes. Enjoy!
Jéssica João
I never leave comments but oh my lord !!!!!!!! The cake is amazing.
I´m vegan so I did a different version for the cheesecake but the cake… it is the best chocolate cake I’ve ever ate, all of my family was blown away.
Barbara Schieving
That’s so nice to hear – thanks!
Katherine
Hi I want to use this filling but I am using cake mix and store bought icing. The icing is vegan and will get super hard in the fridge. Is there anyway I can leave it out? Or should I try to serve the filling separately? Didn’t realize this about the icing until I read some reviews. I may just buy other icing but it may also get hard
Carol
This cake looks downright naughty—and I mean that in a GOOD way! What’s not to love about that combination.? Absolutely nothing I say!!! A perfect cake to celebrate ANY day. : )
LONDEKA MIYA
hi Barbara hoping to make your cake on the 23 December 2017 for Chirstmas hoping i will make it right but what if it cacks please HELP
Barbara Schieving
The cake doesn’t typically crack unless it’s baked too long. Here’s my baking tips https://www.barbarabakes.com/baking-tips-for-layer-cakes/. I’d recommend baking the layers a week ahead of time and putting them in the freezer. Just give yourself plenty of time for your ganache to thicken before drizzling it on the cake, be sure and use heavy cream and make sure your cheesecake filling is firm before adding it to the middle – and you’ll do great!
Navya
Hi,
Which brand of chocolate did you use for the chocolate ganache?Should i use the semisweet baking chocolate chips?
Regards,
Navya.
Barbara Schieving
Hi Navya – I used Guittard Old Dutch Milk Chocolate Wafers http://gygi.com/guittard-old-dutch-wafers. If you can find baking chocolate in the baking aisle at the grocery store that would be a better choice than chocolate chips, but you can use chocolate chips in a pinch.