Description
Indulgent Oreo cake blends classic cookie charm with rich chocolate layers, creating a dessert that delights cookie lovers. Creamy frosting and crumbled Oreos provide a perfect finish you’ll crave with each decadent bite.
Ingredients
Scale
Cake Base:
- 1.75 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar)
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot coffee (or hot water)
- 1 cup crushed Oreo cookies (about 10 Oreos)
Frosting Components:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup heavy cream (or milk)
- 1 teaspoon vanilla extract
Decoration:
- ½ Oreos, crushed into fine crumbs
- Whole Oreos (for decoration)
- Crushed Oreos (for sprinkling)
Instructions
- Craft a rich chocolate foundation by combining dry ingredients in a spacious mixing bowl, ensuring even distribution of flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Create a smooth liquid mixture by incorporating buttermilk, vegetable oil, eggs, and vanilla extract, whisking until ingredients are thoroughly integrated.
- Introduce hot coffee into the batter, stirring gently to develop a silky, thin consistency with enhanced chocolate depth.
- Gently fold crushed Oreo pieces throughout the batter, distributing them evenly to ensure delightful cookie fragments in every slice.
- Prepare cake pans by lightly greasing and lining with parchment paper, then carefully divide the batter between the two vessels.
- Position pans in a preheated oven at 350F (175C) and bake for approximately 30-35 minutes, monitoring until a toothpick emerges clean from the center.
- Allow cakes to rest in pans for 10 minutes, then transfer to a wire rack for complete cooling, preventing moisture retention.
- Whip butter in a large bowl until it reaches a light, creamy texture, creating a smooth base for the frosting.
- Gradually introduce powdered sugar and heavy cream, alternating between ingredients to achieve a velvety, lump-free consistency.
- Incorporate vanilla extract and finely crushed Oreos into the frosting, mixing until uniformly blended.
- Position the first cake layer on a serving plate, spreading a generous layer of Oreo frosting across the surface.
- Carefully place the second cake layer atop the frosted base, creating a stable two-tier structure.
- Enrobe the entire cake with remaining Oreo frosting, ensuring complete and even coverage.
- Embellish the cake’s exterior by arranging whole Oreos around the perimeter and sprinkling crushed cookie pieces across the top for a visually appealing finish.
Notes
- Swap buttermilk with dairy-free alternatives like almond milk mixed with apple cider vinegar for a vegan-friendly version of the cake.
- Use gluten-free flour and gluten-free Oreos to make this recipe suitable for those with gluten sensitivities.
- Adjust coffee intensity by using decaf or replacing it with hot water if you prefer a milder chocolate flavor or want to avoid caffeine.
- Ensure ingredients are at room temperature for smoother batter mixing and more even cake texture, especially eggs and butter.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 360
- Sugar: 36 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg