Chocolate Oreo Cake brings together the irresistible combination of rich chocolate and crunchy Oreos into a truly decadent dessert. This recipe is your guide to crafting a crowd-pleasing cake that’s surprisingly easy to make, perfect for any celebration or simply a treat for yourself.
Key Ingredients for Chocolate Oreo Cake
* Flour: 1 ¾ cups all-purpose flour
* Granulated Sugar: 1 ½ cups
* Unsweetened Cocoa Powder: ¾ cup
* Baking Soda: 1 ½ teaspoons
* Baking Powder: 1 teaspoon
* Salt: ½ teaspoon
* **Eggs:** 2 large eggs, at room temperature
* **Buttermilk:** 1 cup, at room temperature (if you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5-10 minutes)
* **Vegetable Oil (or canola oil):** ½ cup
* **Vanilla Extract:** 2 teaspoons
* **Hot Water or Hot Coffee:** 1 cup (hot coffee enhances the chocolate flavor)
* **Oreo Cookies:** 20-24 regular Oreos (about 2 sleeves), roughly chopped
* **For the Oreo Frosting:**
* Unsalted Butter: 1 cup (2 sticks), softened
* Powdered Sugar: 3 cups, sifted
* Unsweetened Cocoa Powder: ½ cup
* Milk (or heavy cream): ¼ cup
* Vanilla Extract: 1 teaspoon
* Crushed Oreos: ½ cup (from about 8-10 Oreos), for mixing into frosting and garnish
How to Make Chocolate Oreo Cake
This Chocolate Oreo Cake recipe is designed for pure indulgence with minimal fuss, promising a moist, rich chocolate base studded with delightful Oreo chunks. The creamy, decadent Oreo frosting, generously swirled with even more crushed cookies, takes it to the next level. With a preparation time of about 30 minutes and baking for roughly 30-35 minutes, you’ll have a show-stopping dessert ready to impress.
Step-by-Step Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans. You can also line the bottoms with parchment paper for easier removal.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure all ingredients are well combined to avoid lumps.
- Combine Wet Ingredients: In a separate medium bowl, beat the eggs lightly. Then, whisk in the buttermilk, vegetable oil, and vanilla extract until smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and mix on low speed (or by hand with a whisk) until just combined. Be careful not to overmix.
- Add Hot Liquid: Gradually add the hot water or hot coffee to the batter while mixing on low speed. The batter will be thin; this is normal and contributes to the cake’s moisture.
- Fold in Oreos: Gently fold in the roughly chopped Oreo cookies into the batter until evenly distributed. Reserve a few chopped Oreos for garnish if desired.
- Pour into Pans: Divide the batter evenly between the prepared cake pans.
- Bake: Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure they are fully cooled before frosting.
- Prepare the Oreo Frosting: While the cakes are cooling, make the frosting. In a large bowl, beat the softened unsalted butter until creamy and smooth.
- Add Powdered Sugar and Cocoa: Gradually add the sifted powdered sugar and cocoa powder to the butter, alternating with the milk (or cream), mixing on low speed until incorporated. Scrape down the sides of the bowl as needed.
- Add Vanilla and Crushed Oreos: Add the vanilla extract and mix until smooth. Fold in the ½ cup of crushed Oreos until they are evenly distributed throughout the frosting.
- Frost the Cake: Once the cakes are completely cooled, place one cake layer on your serving plate. Spread a generous amount of Oreo frosting over the top. Place the second cake layer on top and frost the entire cake, including the sides, with the remaining frosting.
- Garnish: Decorate the top of the cake with additional crushed Oreos or whole Oreos, as desired.
Why You’ll Love This Chocolate Oreo Cake
This Chocolate Oreo Cake is an absolute dream for any dessert lover, boasting a luxuriously moist chocolate cake enveloped in a creamy, dreamy Oreo frosting. The generous chunks of Oreo cookies baked right into the cake, and swirled into the frosting, create delightful pockets of chewy, chocolatey goodness that elevate it beyond a simple chocolate cake. Making this magnificent creation at home is surprisingly budget-friendly compared to bakery-bought versions, offering gourmet flavor without the premium price tag, making celebrations extra special and everyday moments a little bit sweeter.
Forget those dry, crumbly chocolate cakes; our Chocolate Oreo Cake is intensely chocolatey with a tender crumb that melts in your mouth, thanks to the magical combination of buttermilk and oil. The frosting isn’t just sweet; it’s a symphony of rich chocolate and tangy Oreo flavors, perfectly balanced and utterly irresistible. It’s the kind of cake that garners “wows” and requests for seconds, proving that homemade truly is best. So, gather your ingredients, preheat your oven, and get ready to bake the most delicious Chocolate Oreo Cake you’ve ever tasted – your taste buds will thank you!
Storing and Reheating Tips
Properly storing and reheating your Chocolate Oreo Cake will ensure it stays delicious for days.
- Refrigeration: Once frosted, the cake is best stored in an airtight container or covered tightly with plastic wrap and then foil to prevent it from drying out. It will stay fresh in the refrigerator for up to 3-4 days.
- Room Temperature: If the cake is unfrosted or has a stable frosting (like a buttercream without cream cheese), it can be stored at room temperature for 1-2 days in an airtight container. However, for optimal freshness and to preserve the integrity of the frosting, refrigeration is recommended.
- Freezing: For longer storage, you can freeze the cake.
- Frosted Cake: It’s best to freeze frosted cake in slices. Wrap individual slices tightly in plastic wrap, then in aluminum foil. Place wrapped slices in a freezer-safe bag or container. It can be stored in the freezer for up to 2-3 months.
- Unfrosted Cake Layers: Allow unfrosted cake layers to cool completely. Wrap each layer tightly in plastic wrap, then in aluminum foil. Place in a freezer-safe bag or container. Can be frozen for up to 3 months.
- Reheating:
- Frosted Cake: If refrigerated, allow the cake to sit at room temperature for about 20-30 minutes before serving to soften the frosting and cake. If frozen, thaw overnight in the refrigerator, then bring to room temperature before serving.
- Unfrosted Cake Layers: Thaw overnight in the refrigerator or at room temperature for a few hours. Once thawed, they can be layered and frosted as usual.
Final Thoughts
This Chocolate Oreo Cake is more than just a dessert; it’s an experience of pure chocolatey bliss. Its simple elegance and burst of Oreo flavor make it a guaranteed hit. Gather your loved ones, bake this beauty, and create sweet memories!
Chocolate Oreo Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans. You can also line the bottoms with parchment paper for easier removal.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure all ingredients are well combined to avoid lumps.1 ¾ cups all-purpose flour, 1 ½ cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, 1 teaspoon baking powder, ½ teaspoon salt
- In a separate medium bowl, beat the eggs lightly. Then, whisk in the buttermilk, vegetable oil, and vanilla extract until smooth.2 large eggs, 1 cup buttermilk, ½ cup vegetable oil (or canola oil), 2 teaspoons vanilla extract
- Pour the wet ingredients into the dry ingredients and mix on low speed (or by hand with a whisk) until just combined. Be careful not to overmix.
- Gradually add the hot water or hot coffee to the batter while mixing on low speed. The batter will be thin; this is normal and contributes to the cake’s moisture.1 cup hot water or hot coffee
- Gently fold in the roughly chopped Oreo cookies into the batter until evenly distributed. Reserve a few chopped Oreos for garnish if desired.20-24 regular Oreos Oreo cookies
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure they are fully cooled before frosting.
- While the cakes are cooling, make the frosting. In a large bowl, beat the softened unsalted butter until creamy and smooth.1 cup unsalted butter
- Gradually add the sifted powdered sugar and cocoa powder to the butter, alternating with the milk (or cream), mixing on low speed until incorporated. Scrape down the sides of the bowl as needed.3 cups powdered sugar, ½ cup unsweetened cocoa powder, ¼ cup milk (or heavy cream)
- Add the vanilla extract and mix until smooth. Fold in the ½ cup of crushed Oreos until they are evenly distributed throughout the frosting.1 teaspoon vanilla extract, ½ cup crushed Oreos
- Once the cakes are completely cooled, place one cake layer on your serving plate. Spread a generous amount of Oreo frosting over the top. Place the second cake layer on top and frost the entire cake, including the sides, with the remaining frosting.
- Decorate the top of the cake with additional crushed Oreos or whole Oreos, as desired.