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Espresso Oreo Cake

I get on flavor kicks. For some reason, a certain flavor or ingredient simply “does it” for me. Lately, it’s been bacon and espresso. I’ve made a bacon cake (take a peek here) and now it’s only fitting to make an espresso cake. Enter this incredibly decadent Espresso Oreo cake. Moist chocolate cake layers made from scratch all deliciously wrapped up in whipped espresso cookies and cream buttercream frosting.

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Chocolate Cake Layers

I used my go-to chocolate cake recipe for this one with one simple adjustment. I swapped out the coffee for espresso. Bam. Done. This cake is fudgy, rich, and oh-so-wonderfully chocolate. Not to mention it cuts like a dream which is why I decided to level up and slice each cake layer into two making this cake 6, yes 6, layers high!

Level Up by Leveling Up

Can you forgo this step? Sure. But this cake is all about decadence and those added layers and buttercream really portray the feeling of “extra.” I used this simple little kitchen/cake tool to make cutting a cake layer in half super easy. If you don’t have one (get one ?) but you can use a serrated knife in the meantime.

Slow and steady wins the race. I generally mark the halfway point and gently start to cut the layer in a sawing motion. Now you’ve got 6 delicious chocolate cake layers ready to be stacked in a glorious cake of espresso cookies & cream delight!

Buttercream of Your Dreams

The buttercream, the star of this show, is totally divine and totally easy to whip up. It’s basically a vanilla buttercream with espresso and chocolate cookie crumbs added in. Simple, right?! Delicious?! heck, yes!! I was recommended tiramisu Oreo cookies by a fellow foodie and boy oh boy, they did not disappoint.

Topped this rich and moist Espresso Oreo cake off with a decadent chocolate ganache drip, some buttercream swirls, and a few of those fab cookies, and voila…you’ve got a bomb cake.

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Espresso Oreo Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 8 reviews

  • Author: Katie
  • Total Time: 2 Hours 30 Minutes
  • Yield: 10 Slices 1x


Moist chocolate cake layers covered in rich espresso cookies and cream buttercream and topped with tiramisu oreos. The perfect cake for the espresso lover in your life.



Chocolate Cake

  • 3 cups all-purpose flour *can sub gluten-free 1:1 baking blend

  • 2 cups sugar

  • ⅔ cup cocoa powder

  • 2 tsp. baking soda

  • 1 tsp. fine sea salt

  • 2 cups espresso or coffee, hot

  • 1 cup vegetable oil

  • 1 tbsp. vanilla extract

  • 3 tbsp. vinegar

Espresso Cookies & Cream Buttercream

  • 2 cups dairy-free salted butter, room temperature

  • 6 cups icing sugar

  • 1 tsp. fine sea salt

  • 1 tbsp. vanilla extract

  • ¼ cup instant espresso/coffee powder

  • 1 cup dairy-free chocolate cookie crumbs *can sub gluten-free chocolate cookie crumbs

  • ¼ cup dairy-free milk, room temperature

  • optional: Tiramisu Oreos for decoration

Chocolate Drip

  • ½ cup dairy-free semi-sweet chocolate chips

  • ⅛ cup dairy-free milk


Chocolate Cake

  1. Preheat the oven to 350 degrees and prepare three 6-inch round cake pans.

  2. Add all the dry ingredients to the stand mixer and give a quick whisk together.

  3. Add all wet ingredients except the vinegar and whisk until fully incorporated.

  4. Add the vinegar and mix until fully incorporated.

  5. Divide batter between pans and bake for 25-30 minutes or until a toothpick comes out with a few crumbs.

  6. Cool in the pans for 10 minutes and then invert on a cooling rack to fully cool.

Espresso Cookies & Cream Buttercream

  1. In the bowl of a stand mixer beat the butter on high speed with the paddle attachment until light and fluffy.

  2. Add the icing sugar, salt, vanilla extract, instant espresso powder, and milk and mix on low until combined.

  3. Add in the chocolate cookie crumbs and mix on low until combined.

  4. Turn the mixer up to high and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.

Chocolate Drip

  1. In a microwave-safe bowl heat the chocolate and milk in 30-second intervals until fully melted and smooth. Stir between each interval.

  2. Depending on the kind of milk, the drip may require a touch more milk to thin or a few more pieces of chocolate to thicken. *I always test my chocolate ganache drips over the edge of the kitchen sink before applying to a cake to check the consistency.

Cake Assembly

  1. Cut each cake layer into two with a leveler or a serrated knife.

  2. Place one leveled layer of chocolate cake on a cake board or plate. Top with approximately 1 cup of buttercream.

  3. Repeat with the remaining layers and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes.

  4. Cover the cake with another layer of buttercream and smooth the sides.

  5. On a well-chilled cake, with a spoon or a piping bag, drip the chocolate ganache over the edges of the cake and put it back in the refrigerator.

  6. Decorate as you desire. I used a Wilton 1M tip to pipe buttercream ruffles around the top edge and placed a tiramisu Oreo in between each swirl. Enjoy.

  • Prep Time: 2 Hours
  • Cook Time: 30 Minutes
  • Category: Cakes
  • Method: Baking
  • Cuisine: American


  • Serving Size: Slice
  • Calories: 1218
  • Sugar: 134 Grams
  • Sodium: 1334 Miligrams
  • Fat: 64 Grams
  • Saturated Fat: 35 Grams
  • Unsaturated Fat: 23 Grams
  • Trans Fat: 3 Grams
  • Carbohydrates: 168 Grams
  • Fiber: 2 Grams
  • Protein: 5 Grams
  • Cholesterol: 48 Miligrams

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  1. I never would have thought to put espresso and oreo together but my goodness is it ever tasty! Made it for my friend’s birthday and she loved it too.

    1. I’m so glad to hear you (and your friend) enjoyed it. The espresso and oreo really balance one another out!

      1. Thank you so much for this lovely recipe. I noticed you did not use eggs. I’d like to know why. Thanks for your swift response.

        1. The combination of baking soda and vinegar is enough to provide all the leavening the cake needs without eggs.

  2. I finally made this cake after having it saved forever and wow! It was phenomenal. Will definitely make it again.

      1. Hi there,

        Im in the midst of making this recipe, the frosting is so delicious! I’m not much of an espresso or coffee drinker. How do I go about making the two cups of espresso?

        1. Hi Anna, the instant espresso powder should come with jar/bottle instructions. But if not, you can either use regular brewed coffee or hot water with 4 tsp of instant espresso or coffee.

    1. This cake is so delicious! I have had this requested so many times. I think this is the third time I’m making it this month. It’s a great recipe and it looks so impressive when you’re done. Thank you for sharing!

  3. Seriously amazing cake! The chocolate cake is deliciously moist and that espresso Oreo frosting … I could eat it by the spoonful! It’s really that good!! ?
    You won’t believe this is a vegan cake!
    Thank you for sharing your talents with us, Katie!!

    1. I totally could eat this buttercream by the spoonful as well! Thank you so much for baking this one up Cristina and sharing it with me!

      1. Hi I know it’s called Espresso Oreo cake, but how would you go about substituting the espresso for instant coffee in the cake and the buttercream? I don’t have an espresso machine but would love to try something similar!!

  4. Amazing cake. I made this cake for my daughter’s 9th birthday and everyone that ate some raved about it. I even received text messages the day after stating how great it was. Katie thank you so much for sharing your recipe.

  5. Seriously one of the most amazing cakes I’ve ever had! The buttercream is now a favorite of mine, I’m always trying to push it on customers! Every part of this recipe was perfection ?

    1. Haha I try to push this buttercream on people too ? I really appreciate you taking the time to bake this cake and share Coty. Thank you!!!

  6. I did this cake at the beginning of my career!! And loved it !! Shared with family everyone loved it !! Thanks Katie keep the good work going I love your insta page and blog obvi!

  7. Katie!!! This looks incredible and I am so excited to whip up some of this frosting. Would it still be just as amazing if I used regular butter and dairy products?

    1. Hi Jalena! Yes, you can totally use regular dairy products! The frosting might need a splash of more cream or milk depending on the type you use to get the right consistency. Hope you love it!

  8. I would like to try to convert this from three 6 inch pans to two 8 inch pans. Would you have a suggestion for how to adjust the baking time?

    1. The baking time will increase. You’ll want to see the edges pulling away slightly from the cake pans and a toothpick inserted in the center will come out clean.

  9. Hi Katie!

    I made this cake a while back, and everyone loved it! So much so that I want to use this chocolate cake recipe for a friend’s wedding cake! How much would you recommend increasing the recipe for 3 eight in cakes as opposed to 3 six inch cakes? I’ll be doing both a 6 in and 8 in tier. Thank you!!!

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