Thick, rich pound cake made in a small round pan! This homemade Chocolate Oreo Snack Cake is loaded on top with chocolate Oreo cookies.

Get ready for a chocolate overload! This chocolate oreo snack cake is the perfect treat when you’re craving rich dark chocolate. It bakes up tall, beautiful and deliciously moist.

But what makes it extra sweet? The chopped Oreos and melted chocolate drizzled on top. Don’t skip those two steps. There’s no need for cake layers or frosting. The chocolate flavors of this cake will shine through the Oreo cookie crumbs.

piece of oreo cake with chocolate drizzle on a plate

Why you’ll love this cake:

rich and decadent
makes just 1 9″ round cake
perfect make ahead cake
topped with chopped Oreos and chocolate ganache drip

Ingredients:

This cake bakes in a 9″ round springform pan with 3″ sides. Using a springform pan allows you to present the cake in a beautiful way. You can use a 9″ round cake pan, just make sure it has 3″ sides.

Flour. Use all purpose or cake flour. Cake flour will give you a more tender crumb.
Sugar. This cake is not overly sweet itself. The Oreos and chocolate drizzle on top help to sweeten it up.
Cocoa Powder. Use unsweetened cocoa powder.
Baking Powder. One tablespoon might seem like a lot, but it works. Trust me! Make sure to use aluminum free baking powder to prevent a metallic taste.
Whole Milk. You can use a lower fat milk, but we like the higher fat milk because it makes the cake more moist.
Salted Butter. If you only have unsalted butter, add a ½ teaspoon of salt to the recipe.
Vanilla.
Eggs. Large eggs are standard for most recipes.

chocolate cake with oreos on top on a spatula

How to Make Chocolate Oreo Snack Cake

Prepare. Preheat the oven to 375º Fahrenheit / 190º Celsius and line a baking pan with parchment paper. Grease a 9″ springform pan with butter or cooking spray.
Mix. In a large bowl, add flour, sugar, cacao powder and baking powder. Combine all together with a whisk. Make a well in the middle and pour milk. Add melted butter, vanilla extract and eggs. Fold with a wooden spoon just until combined.

chocolate cake batter pouring into a pan

chocolate cake batter in a springform pan

Assemble. Pour the cake batter into the springform and spread evenly. Top with Oreos. Press gently to make Oreo stick to the batter.
Bake. Place springform on the baking tray and bake in the oven for 55 minutes or until a skewer or toothpick comes out clean from the cake.

Drizzle. Melt one cup of chocolate chips and ½ cup of heavy cream in a microwave safe bowl for 30 seconds. Stir well and microwave in 10 second intervals until the mixture is smooth and silky. Drizzle over the cake.

Once the cake is cooled you can remove the outer ring of the springform pan and serve.

How to Store This Cake

This cake is safe to store in an airtight container at room temperature for up to 3 days. You can also freeze it for up to two months. Just make sure you don’t open the storage container until the cake is fully defrosted so that it doesn’t dry out.

Recipe Variations:

Add a tablespoon of espresso powder to the dry ingredients to turn it into a mocha cake.
Add pecans or walnuts.
Instead of Oreos, sprinkle your favorite candy on top of the cake.
Drizzle with a powdered sugar glaze instead of chocolate.
Add peanut butter chips and use peanut butter Oreos.
Add Andes mints and use mint Oreos.

closeup of a piece of oreo cake on a plate

Chocolate Oreo Snack Cake

4.34 from 6 votes

Thick, rich pound cake made in a small round pan! This homemade Chocolate Oreo Snack Cake is loaded on top with chocolate Oreo cookies.

Servings 8

Prep Time 10

Cook Time 55

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Ingredients

For the cake:

2 cups all purpose flour* 240 grams
1 cup white sugar 200 grams
2/3 cup cacao powder 65 grams
1 tablespoon baking powder
1 cup whole milk
1 cup salted butter melted
1 tablespoon vanilla extract
3 large eggs

For the topping:

20 Oreos quartered

For the drizzle:

1 cup dark chocolate chips
1/2 cup heavy cream

Instructions

Preheat the oven to 375º Fahrenheit / 190º Celsius and line a baking tray with parchment paper. Grease a 9" springform pan with butter or cooking spray.
In a large mixing bowl, add flour, sugar, cacao powder and baking powder. Combine all together with a whisk. Make a well in the middle and pour milk. Add melted butter, vanilla extract and eggs. Mix with a wooden spoon just until combined.
Pour the batter into the springform and spread evenly. Top with Oreos. Press gently to make Oreo stick to the batter.
Place springform on the baking tray and bake in the oven for 55 minutes or until a skewer comes out clean from the cake.
Melt one cup of chocolate chips and ½ cup of heavy cream in a microwave safe bowl for 30 seconds. Stir well and microwave in 10 second intervals until the mixture is smooth and silky. Drizzle over the cake.
Remove from the oven and let it completely cool down before serving.
Cover the cake with plastic wrap or store in an airtight container.

Notes

*Spoon the flour into the measuring cup lightly and use a knife to level it off. If you pack it in the cake may be dry.

The calories shown are based on the cake being cut into 8 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**