Moist Easy Chocolate Oreo Cake is your new go-to for a quick, no-fuss dessert that’s bursting with everyone’s favorite cookie flavor. This simple recipe delivers an incredibly moist and decadent chocolate cake, making it perfect for any occasion, from a casual weeknight treat to a special celebration.
Key Ingredients for Moist Easy Chocolate Oreo Cake
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs, at room temperature
- 1 cup buttermilk, at room temperature
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup hot brewed coffee (or 1 cup hot water)
- 1 cup finely crushed Oreo cookies (about 12-15 cookies)
- Optional: Oreo cookie pieces for decoration or folding into the batter
How to Make Moist Easy Chocolate Oreo Cake
This Moist Easy Chocolate Oreo Cake is a dream for busy bakers, requiring minimal effort for maximum flavor. Its straightforward method ensures a wonderfully moist crumb infused with rich chocolate and delightful Oreo crumbles. With a preparation time of just 20 minutes, you can whip up this satisfying treat in a flash.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or two 8-inch round cake pans. You can generously grease and then flour the pan, or use parchment paper for easy removal. If using round pans, you can also line the bottoms with parchment paper.
- 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 the dry ingredients are thoroughly combined to prevent pockets of leavening agents or cocoa.
- Add Wet Ingredients (Except Coffee): Add the room temperature eggs, buttermilk, vegetable oil, and vanilla extract to the bowl with the dry ingredients. Mix on low speed with an electric mixer (or stir vigorously with a whisk) until just combined. Do not overmix at this stage; a few streaks of flour are acceptable.
- Incorporate Crushed Oreos: Add the finely crushed Oreo cookies to the batter. Gently fold them in with a spatula until evenly distributed. Some larger cookie pieces are perfectly fine and add great texture!
- Add Hot Coffee: Carefully pour the hot brewed coffee (or hot water) into the batter. The hot liquid will thin the batter considerably, and this is exactly what you want for a moist cake. Mix on low speed until the batter is smooth and well combined. The batter will be quite thin, but don’t worry, this is normal for this type of cake and contributes to its incredible moisture.
- Pour and Bake: Pour the thin batter evenly into your prepared baking pan(s). If you are using round pans, divide the batter equally between them. Bake for 30-35 minutes for a 9×13 inch pan, or 25-30 minutes for 8-inch round pans, or until a wooden skewer inserted into the center comes out clean.
- Cool the Cake: Once baked, let the cake cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. If making a layer cake from round pans, cool in the pans for 10 minutes, then carefully invert onto wire racks to cool completely before frosting.
Why You’ll Love This Moist Easy Chocolate Oreo Cake
You’ll unequivocally adore this Moist Easy Chocolate Oreo Cake for its intensely rich chocolate flavor, harmoniously blended with the unmistakable taste and texture of your favorite Oreo cookies. It’s the ultimate comfort dessert, offering a deeply satisfying, moist crumb that’s simply irresistible, making it a delightful alternative to a classic chocolate fudge cake. The magic lies in its simplicity, allowing the star ingredients to truly shine without any complicated techniques.
Beyond its incredible taste, this recipe is a fantastic budget-friendly option for satisfying your sweet cravings without breaking the bank. Making this cake at home is significantly more economical than buying a bakery-made dessert, and the joy of baking it yourself is unparalleled. Imagine the delightful aroma filling your kitchen as this simple yet spectacular cake bakes to perfection. So go ahead, treat yourself and your loved ones – you won’t regret giving this delightful Moist Easy Chocolate Oreo Cake a try!
Storing and Reheating Tips
To keep your Moist Easy Chocolate Oreo Cake fresh and delicious, proper storage is key.
- Room Temperature: If your cake is unfrosted or frosted with a stable buttercream and you plan to eat it within 2-3 days, it can be stored at room temperature. Cover the cake tightly with plastic wrap or place it in an airtight container.
- Refrigeration: For cakes frosted with cream cheese frosting or if you live in a warm climate, refrigeration is recommended. Store in an airtight container in the refrigerator for up to 5-7 days. The cake will be firmer when cold.
- Freezing: This cake freezes exceptionally well. Allow the cake to cool completely. If unfrosted, wrap it tightly in several layers of plastic wrap, followed by a layer of aluminum foil. If frosted, place it in the freezer for about 30 minutes until the frosting is firm, then wrap as described. It can be frozen for up to 2-3 months.
- Reheating: To reheat a refrigerated cake, let it sit at room temperature for about 30 minutes to an hour to soften. For a frozen cake, thaw it overnight in the refrigerator, then bring it to room temperature. If you prefer a warm slice, you can gently warm individual slices in the microwave for 10-20 seconds, but be careful not to overheat.
Final Thoughts
This Moist Easy Chocolate Oreo Cake is an absolute winner for its simplicity, incredible flavor, and satisfying texture. It’s the perfect treat to brighten any day, so don’t hesitate to bake this delightful creation and share the joy.
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Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or two 8-inch round cake pans. You can generously grease and then flour the pan, or use parchment paper for easy removal. If using round pans, you can also line the bottoms with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure all the dry ingredients are thoroughly combined to prevent pockets of leavening agents or cocoa.2 cups all-purpose flour, 1 ¾ cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, 1 teaspoon baking powder, ½ teaspoon salt
- Add the room temperature eggs, buttermilk, vegetable oil, and vanilla extract to the bowl with the dry ingredients. Mix on low speed with an electric mixer (or stir vigorously with a whisk) until just combined. Do not overmix at this stage; a few streaks of flour are acceptable.2 large eggs, 1 cup buttermilk, ½ cup vegetable oil, 1 teaspoon vanilla extract
- Add the finely crushed Oreo cookies to the batter. Gently fold them in with a spatula until evenly distributed. Some larger cookie pieces are perfectly fine and add great texture!1 cup finely crushed Oreo cookies
- Carefully pour the hot brewed coffee (or hot water) into the batter. The hot liquid will thin the batter considerably, and this is exactly what you want for a moist cake. Mix on low speed until the batter is smooth and well combined. The batter will be quite thin, but don’t worry, this is normal for this type of cake and contributes to its incredible moisture.1 cup hot brewed coffee
- Pour the thin batter evenly into your prepared baking pan(s). If you are using round pans, divide the batter equally between them. Bake for 30-35 minutes for a 9×13 inch pan, or 25-30 minutes for 8-inch round pans, or until a wooden skewer inserted into the center comes out clean.
- Once baked, let the cake cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. If making a layer cake from round pans, cool in the pans for 10 minutes, then carefully invert onto wire racks to cool completely before frosting.