Oreo Cake Chocolate
Indulge your sweet tooth with this decadent Oreo Chocolate Cake, a rich and moist dessert that combines the best of two all-time favorites: chocolate cake and Oreo cookies. This show-stopping recipe features layers of soft, cocoa-infused cake studded with crushed Oreos, topped and filled with a luscious Oreo buttercream made from real cookie crumbs for that signature cookies-and-cream flavor. Perfectly balanced between fudgy and fluffy, this cake is as stunning as it is delicious, topped with whole Oreos for a crowd-pleasing presentation. With just 20 minutes of prep time, this versatile treat is perfect for birthdays, celebrations, or simply satisfying a chocolate craving. Whether you’re an Oreo fan or a chocoholic, this Oreo Chocolate Cake is guaranteed to impress and leave everyone asking for seconds!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 190 grams All-purpose flour
- 200 grams Granulated sugar
- 60 grams Cocoa powder (unsweetened)
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 2 large Eggs
- 240 milliliters Whole milk
- 120 milliliters Vegetable oil
- 2 teaspoons Vanilla extract
- 240 milliliters Boiling water
- 10 pieces Oreo cookies (crushed, for batter)
- 230 grams Unsalted butter (room temperature)
- 400 grams Powdered sugar
- 60 milliliters Heavy cream
- 8 pieces Oreo cookies (finely crushed, for frosting)
- 6 pieces Oreo cookies (for decoration)
Instructions
Preheat your oven to 350°F (180°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth and well combined.
Slowly pour in the boiling water while mixing on low speed. The batter will be thin. Fold in the 10 crushed Oreo cookies.
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, beat the butter in a large bowl until creamy. Gradually add the powdered sugar, heavy cream, and vanilla extract. Mix until fluffy and smooth.
Fold in the 8 finely crushed Oreo cookies until evenly incorporated into the frosting.
Place one cake layer on a serving plate and spread an even layer of frosting on top. Add the second cake layer and spread frosting over the top and sides of the cake.
Decorate the cake with the 6 whole Oreo cookies on top or around the sides as desired.
Refrigerate the cake for 30 minutes before serving to set the frosting. Slice, serve, and enjoy your Oreo Chocolate Cake!
Nutrition Facts
Calories |
638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 428 mg | 19% | |
| Total Carbohydrate | 83.3 g | 30% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 61.2 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 185 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
