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Oreo Chocolate Cake Recipe

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4.3 from 12 reviews

This rich and decadent Oreo Chocolate Cake combines layers of moist chocolate cake with a luscious Oreo-infused buttercream frosting. Perfect for special occasions or a chocolate lover’s delight, the cake layers are made with espresso and coffee to enhance the chocolate flavor, while the frosting is generously mixed with finely crushed Oreos for added texture and taste. Decorated with Oreo garnishes and piped rosettes, this show-stopping dessert is sure to impress and satisfy any sweet tooth.

  • Total Time: 54 minutes
  • Yield: 12-16 servings

Ingredients

For the Cake

  • 1 ½ cups (285g) granulated sugar
  • ½ cup (118 ml) vegetable oil
  • 3 large eggs, at room temperature
  • 1 tablespoon (15 ml) vanilla bean paste
  • ½ cup (120g) sour cream, at room temperature
  • 2 cups (280g) all-purpose flour, sifted
  • ½ cup (40 g) cocoa powder, sifted
  • 1 tablespoon (5g) espresso powder (optional)
  • 2 ½ teaspoons (9 g) baking powder
  • ½ teaspoon (2 g) baking soda
  • 1 teaspoon (5 g) salt
  • 1 ¼ cup (296 ml) hot brewed coffee

For the Frosting

  • 2 cups (453g) unsalted butter, cold
  • 7–8 cups (910-1041g) powdered sugar
  • 1 tablespoon (15ml) vanilla bean paste
  • 3 tablespoons (30-44ml) heavy whipping cream
  • 1 bag (14.3 oz / 405g) Oreos
  • Pinch of salt

Instructions

  1. Prepare the Cake Pans. Preheat the oven to 350°F (175°C). Line the bottom of three 8-inch round baking pans with parchment paper and grease the sides. Use bake even stripes if available to ensure even baking.
  2. Mix Wet Ingredients. In a large bowl, combine granulated sugar, vegetable oil, eggs, and vanilla bean paste. Beat on medium speed until the mixture lightens in color and the ingredients are well incorporated. Mix in the sour cream until thoroughly combined.
  3. Combine Dry Ingredients. In a separate bowl, sift together all-purpose flour, cocoa powder, espresso powder (if using), baking powder, baking soda, and salt.
  4. Incorporate Dry and Wet Mixtures. Add half of the dry ingredients into the wet mixture, then add half of the hot brewed coffee. Mix on low speed until just combined. Repeat by adding the remaining dry ingredients and coffee, beating until fully incorporated. Use a spatula to scrape down the sides and fold the batter gently to ensure even mixing.
  5. Bake the Cake Layers. Divide the batter evenly among the three prepared pans, about 1 2/3 cups per pan. Bake at 350°F (175°C) for 20-24 minutes. Test doneness by inserting a toothpick into the center; it should come out clean. Remove from oven and cool completely in pans before removing.
  6. Make the Frosting. Cut cold unsalted butter into chunks. Using the paddle attachment of a mixer, whip butter on high speed for 3-4 minutes until light, fluffy, and spreadable, scraping down the bowl occasionally.
  7. Add Powdered Sugar and Cream. Gradually add powdered sugar in 2-cup increments, mixing on low speed and adding heavy whipping cream intermittently to maintain smoothness. Once all sugar is added, increase speed to high and beat for 30-60 seconds. Repeat if needed to reach desired consistency.
  8. Mix Oreos into Frosting. Reserve 6 Oreos for garnish. Process the remaining Oreos in a food processor until finely ground. Add the Oreo crumbs and vanilla bean paste to the frosting and mix slowly at first, then beat on high for 60 seconds to fully incorporate.
  9. Assemble the Cake. If necessary, level the cake layers to create even surfaces. Place a small dollop of frosting on the cake board to secure the first layer. Pipe half the frosting in a large piping bag with the end cut off and apply in spirals from the outside edge to the center. Smooth evenly with an offset spatula.
  10. Layer and Frost. Add the second cake layer and spread the remaining frosting. Place the third cake layer upside-down on top. Use the piping bag to fill gaps between layers and create a crumb coat. Smooth away excess frosting, leaving a thin coating over the cake.
  11. Final Frosting and Decoration. Use remaining frosting to evenly coat the sides and top of the cake with an offset spatula. Using a piping bag fitted with an open star tip (such as Ateco 844), pipe rosettes on top of the cake. Garnish by placing reserved Oreo halves or crushed cookie crumbs around the cake.

Notes

  • Espresso powder enhances the chocolate flavor but can be omitted if unavailable.
  • Use room temperature eggs and sour cream to ensure proper batter consistency.
  • Allow cake layers to cool completely before frosting to prevent melting or sliding layers.
  • For a cleaner finish, chill the cake briefly after crumb coating before applying the final layer of frosting.
  • Store cake covered in the refrigerator; bring to room temperature before serving for best texture and flavor.
  • Author: Maya
  • Prep Time: 30 minutes
  • Cook Time: 24 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/oreo-chocolate-cake-recipe/