This Ferrero Oreo Cake is a decadent chocolate lover’s dream, merging the irresistible crunch of Oreos with the indulgent hazelnut flavor of Ferrero Rocher chocolates. Moist chocolate cake layers are infused with crushed Oreos and generously coated in a rich Ferrero-studded chocolate buttercream. The final touch—topped with whole Ferrero Rocher and crushed Oreo cookies—makes it as visually striking as it is delicious.
Why You’ll Love This Recipe
This cake blends two universally loved treats—Oreos and Ferrero Rocher—into one unforgettable dessert. The chocolate cake is exceptionally moist, thanks to buttermilk and hot water, while the crushed Oreos add a delightful texture throughout. The frosting is a rich chocolate buttercream with a twist: pieces of Ferrero Rocher for a nutty, creamy crunch in every bite. It’s ideal for birthdays, celebrations, or any occasion that calls for something extra indulgent.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chocolate Cake:
all-purpose flour
granulated sugar
unsweetened cocoa powder
baking powder
baking soda
salt
buttermilk
vegetable oil
large eggs
vanilla extract
hot water
crushed Oreo cookies
Chocolate Buttercream:
unsalted butter, softened
powdered sugar
unsweetened cocoa powder
heavy cream
vanilla extract
chopped Ferrero Rocher chocolates
Decoration:
whole Ferrero Rocher chocolates
crushed Oreo cookies
directions
Preheat your oven to 350°F (175°C). Grease and line two 9-inch cake pans.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract.
Add the wet ingredients to the dry mixture, stirring until combined. Then stir in the hot water and crushed Oreo cookies.
Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
For the buttercream, beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder. Mix in the heavy cream and vanilla extract until smooth and fluffy. Fold in the chopped Ferrero Rocher.
Assemble the cake by spreading a generous layer of frosting between the cooled cake layers, then frost the top and sides.
Decorate with whole Ferrero Rocher chocolates and sprinkle crushed Oreos on top for a finished look.
Servings and timing
Servings: 12 slices
Prep Time: 20 minutes
Bake Time: 30 minutes
Total Time: 50 minutes
Calories: approximately 480 per slice
Variations
Nutella Filling: Add a layer of Nutella between the cake layers for extra hazelnut flavor.
Dark Chocolate Version: Use dark cocoa powder and dark chocolate Oreos for a richer taste.
Mini Cakes: Bake in cupcake tins for individual servings.
Extra Crunch: Add chopped hazelnuts to the cake batter or buttercream.
Whipped Ganache Frosting: Replace buttercream with whipped chocolate ganache for a lighter texture.
storage/reheating
Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor and texture. You can also freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator.
FAQs
Can I make the cake layers ahead of time?
Yes, bake and cool the cake layers, then wrap and refrigerate for up to 2 days or freeze for up to 1 month.
Can I use store-bought frosting?
While possible, homemade chocolate buttercream with Ferrero pieces offers the best flavor and texture.
Do I need to remove the Oreo filling?
No, include the entire Oreo cookie when crushing them for both flavor and structure.
Can I make this cake without eggs?
Yes, use a commercial egg replacer or a mixture of applesauce and baking soda, though texture may vary.
How do I ensure the cake layers are even?
Use a kitchen scale to divide the batter evenly and level the tops if needed before frosting.
Is the hot water necessary?
Yes, it helps bloom the cocoa for a deeper chocolate flavor and makes the batter smoother.
Can I make this in a different pan size?
Yes, this recipe also works for a 9×13 inch pan or cupcakes—adjust baking time accordingly.
What if I don’t have Ferrero Rocher?
You can substitute with chopped hazelnut chocolates or omit them for a simple Oreo chocolate cake.
How do I keep the cake moist?
Avoid overbaking, use buttermilk as listed, and store it in an airtight container.
Can I make the buttercream in advance?
Yes, store it in the refrigerator for up to 3 days. Bring to room temperature and re-whip before using.
Conclusion
The Ferrero Oreo Cake is the ultimate dessert fusion—uniting the creamy, crunchy charm of Ferrero Rocher with the nostalgic joy of Oreos, all enveloped in rich chocolate cake and buttercream. Perfect for celebrations or when you’re craving something truly decadent, this cake is sure to impress anyone lucky enough to enjoy a slice.
Ferrero Oreo Cake
- Total Time: 55 minutes
- Yield: 12 slices
- Diet: Vegetarian
Description
The Ferrero Oreo Cake is a chocolate lover’s dream come true—featuring moist layers of cocoa cake studded with Oreos, rich chocolate buttercream filled with chopped Ferrero Rocher, and a decadent topping of more Ferrero and crushed cookies. This cake is perfect for birthdays, parties, or indulgent weekends.
Ingredients
Chocolate Cake:
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2 cups all-purpose flour
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1 1/2 cups granulated sugar
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3/4 cup unsweetened cocoa powder
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2 teaspoons baking powder
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1 1/2 teaspoons baking soda
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1/2 teaspoon salt
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1 cup buttermilk
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1/2 cup vegetable oil
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2 large eggs
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2 teaspoons vanilla extract
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1 cup hot water
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10 crushed Oreo cookies
Chocolate Buttercream:
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1 cup unsalted butter, softened
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3 1/2 cups powdered sugar
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1/2 cup unsweetened cocoa powder
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1/4 cup heavy cream
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1 teaspoon vanilla extract
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6 chopped Ferrero Rocher chocolates
Decoration:
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6 whole Ferrero Rocher chocolates
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4 crushed Oreo cookies
Instructions
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Make the Cake:
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Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans.
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In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
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In another bowl, whisk buttermilk, oil, eggs, and vanilla extract. Add to the dry ingredients and mix until combined.
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Stir in hot water slowly, then fold in crushed Oreos.
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Divide batter between the pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
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Prepare the Buttercream:
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Beat softened butter until light and fluffy.
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Add powdered sugar and cocoa powder gradually. Mix in heavy cream and vanilla until smooth.
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Fold in chopped Ferrero Rocher.
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Assemble the Cake:
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Spread frosting between the cake layers and cover the top and sides.
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Decorate:
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Top with whole Ferrero Rocher and sprinkle crushed Oreo cookies around the top or base.
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Notes
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For best texture, use room temperature ingredients.
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You can add a drizzle of chocolate ganache for extra richness.
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Keep the cake refrigerated and let it come to room temp before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American