Oreo Chocolate Layer Cake With Mascarpone Cream Filling

1 h 30 min | intermediate

Close-up of a rectangular slice of Oreo chocolate layer cake on a white platter, showing two dark chocolate cake layers with a thick mascarpone cream filling speckled with crushed Oreos, topped with glossy chocolate ganache drips and whole Oreo cookies.

Recipe by Eunice Published Feb 26, 2026

Prep Time	Cook Time	Total Time
50 min	40 min	1 h 30 min

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Introduction

This Oreo chocolate layer cake is ultra-moist, deeply chocolaty, and filled with a silky mascarpone Oreo cream that feels extra special.

It’s perfect for birthdays, celebrations, or any time you want a showstopper dessert that still feels cozy and homemade.

Close-up of a thick slice of Oreo chocolate layer cake on a white plate, showing two moist chocolate layers with a deep mascarpone cream filling studded with crushed Oreo pieces, topped with glossy dark chocolate ganache dripping over the edge and garnished with whole Oreo cookies.

How to Make Oreo Chocolate Layer Cake With Mascarpone Cream Filling

Prep mode (keeps screen awake)

Prepare the pan and preheat the oven

Preheat your oven to 350°F and place a rack in the center.
Grease an 8-inch round cake pan and line the bottom with parchment paper.
Lightly dust the sides with cocoa powder to help the cake release cleanly after baking.
Mix the dry ingredients

In a large bowl, whisk together the flour, Dutch-process cocoa, sugar, baking soda, baking powder, and salt.
Combine the wet ingredients and make the batter

In a second bowl, whisk the eggs, milk, sour cream, neutral oil, and vanilla until smooth and well combined.
Pour the wet ingredients into the dry ingredients and whisk just until no dry streaks of flour remain.
Slowly pour in the warm espresso coffee and whisk until the batter looks smooth and fairly thin.
Bake and cool the chocolate cake

Pour the batter into the prepared pan and tap the pan on the counter a few times to release bubbles.
Bake for 32 to 38 minutes, until a toothpick comes out with just a few moist crumbs attached.
Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack.
Cool completely at room temperature before slicing or filling, so the mascarpone cream does not melt.
Bloom and melt the gelatin

Sprinkle the gelatin over 1 tablespoon cold water in a small bowl and let it stand for 5 minutes.
Microwave the bloomed gelatin for about 5 seconds at a time until melted, then let it cool until just warm.
Beat the mascarpone mixture and add the gelatin

In a large mixing bowl, beat the mascarpone, cream cheese, powdered sugar, and vanilla until completely smooth and fluffy.
Take 2 tablespoons of this mixture and stir it into the slightly warm melted gelatin until fully combined.
Scrape the tempered gelatin mixture back into the mascarpone bowl and beat again so it disappears into the filling.
Whip the cream and fold the Oreo filling

In a separate chilled bowl, whip the cold heavy cream to true stiff peaks with a hand mixer.
The cream should stand straight up on the whisk with no drooping at the tip.
Fold about one third of the whipped cream into the mascarpone mixture to lighten it, using a spatula.
Gently fold in the remaining whipped cream, then fold in the crushed Oreos just until evenly distributed.
Chill the Oreo mascarpone filling

Cover the bowl and chill the Oreo mascarpone filling for at least 30 minutes so it firms slightly.
Slice the cake into layers

Once the cake is completely cool, use a long serrated knife to slice it horizontally into two even layers.
If the top domes a lot, trim it first so the layers stack evenly.
Fill and stack the cake

Place the bottom cake layer on a serving plate and spread on about half of the mascarpone Oreo filling.
Top with the second layer, cut side down, and gently press to level without squeezing out the filling.
Spread a thin layer of remaining filling over the top and sides as a crumb coat if you like.
Chill the cake while you prepare the chocolate ganache.
Make the chocolate ganache

Finely chop the bittersweet chocolate and place it in a heatproof bowl with a small pinch of salt.
Heat the heavy cream in a small saucepan until it just begins to steam and small bubbles form around the edges.
Pour the hot cream over the chopped chocolate, let it sit for 2 minutes, then whisk slowly until smooth and glossy.
Glaze the cake and chill

Let the ganache cool at room temperature until it thickens slightly but is still pourable, about 10 to 15 minutes.
Pour the ganache over the chilled cake, letting it drip down the sides, and smooth the top with an offset spatula.
Chill again for at least 30 minutes so the ganache sets and the layers firm up beautifully.

Close-up of a rectangular chocolate layer cake slice on a white plate, filled with thick mascarpone cream studded with crushed Oreo cookies and topped with glossy chocolate ganache dripping down the sides; two whole Oreos sit on top, with more cake pieces blurred in the background.

Substitutions

Replace mascarpone with more full-fat cream cheese: Use an additional 8 ounces of full-fat brick cream cheese in place of the mascarpone for a slightly tangier filling that still pipes well and holds its shape beautifully.
Use strong brewed coffee instead of espresso: Swap the espresso for very strong brewed coffee; you keep the deep chocolate flavor and moisture without needing espresso equipment at home.
Use flavored Oreos for a fun twist: Try mint, peanut butter, or birthday cake Oreos in the filling for a playful flavor shift that still gives great crunch and the same striking dark cookie specks.

Tips

Use room-temperature ingredients for the cake batter: Let the eggs, milk, and sour cream sit out for about 30 minutes so they blend smoothly and create a tender, even crumb.
Keep the cream very cold before whipping: Chill the bowl and beaters for 10 minutes and keep the cream in the fridge until the moment you whip for the strongest peaks.
Do not overmix the batter after adding espresso: Whisk just until the batter looks smooth; extra mixing can toughen the crumb and reduce that lovely moist texture.
Let the ganache cool to the right thickness: If you pour it while very hot it will run straight off; wait until it slowly ribbons off a spoon before glazing.
Use a hot sharp knife for clean slices: Dip a long knife in hot water, wipe it dry, then cut and wipe between slices for neat, bakery-style layers.

Nutrition Facts ^*

Energy	650	kcal
Protein	10	g
Total Fat	42	g
Carbohydrates	64	g
Dietary Fiber	3	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

What if my chocolate cake turns out dry or crumbly?: Most often the cake is slightly overbaked or has too much flour. Next time, start checking a few minutes earlier and pull it when only a few moist crumbs cling to the tester, and be sure to spoon and level the flour or use a scale.
My mascarpone Oreo filling is runny. How can I fix it?: First chill the bowl for at least 30 more minutes to let the gelatin set fully. If it is still loose, briefly whip it again on low speed to thicken, then keep the filled cake chilled until serving so the structure stays firm.
The ganache looks broken or greasy. Can I save it?: Broken ganache usually means the mixture got too hot. Try whisking in a tablespoon or two of room-temperature cream slowly, or use an immersion blender to bring it back together into a smooth, glossy sauce.
Can I make this cake ahead of time?: Yes, you can bake the cake a day ahead, wrap it tightly, and keep it at room temperature, then fill and frost it up to 24 hours before serving and store it covered in the fridge, letting it sit out about 20 minutes to soften slightly before slicing.
Can I turn this recipe into cupcakes or a different pan size?: You can bake the batter as cupcakes, filling liners about two thirds full and baking 16 to 20 minutes, or bake it in an 8-inch square pan, then spread the mascarpone Oreo cream on top and finish with ganache for an easier, single-layer dessert.