Chocolate Oreo cake, as the name suggests, is made with a chocolate cake base that is layered with crushed Oreos and frosting. The cake layers are stacked with a decadent chocolate ganache and a creamy Oreo buttercream frosting that gives the cake its signature taste. The top of the cake is garnished with more crushed Oreos, giving it a crunchy texture that contrasts perfectly with the smooth, creamy frosting.
Ingredients for Chocolate Oreo Cake
What ingredients you’ll need?
To make a delicious Chocolate Oreo Cake, you will require the following ingredients:
CHOCOLATE CAKE:
- ½ cup canola or vegetable oil (120 ml)
- 2 teaspoons pure vanilla extract
- 1 ½ teaspoons baking soda
- 2 cups all-purpose flour spooned & leveled (250 grams)
- 1 cup packed light brown sugar (200 grams)
- 1 teaspoon instant espresso powder (Optional)
- 1 cup granulated sugar (200 grams)
- 1 ½ teaspoons baking powder
- 1 cup boiling water (240 ml)
- 2 large eggs
- 1 teaspoon salt
- 1 cup buttermilk (240 ml)
- ¾ cup unsweetened natural cocoa powder (65 grams)
OREO BUTTERCREAM FROSTING:
- 20 regular Oreos finely crushed (Use a blender or food processor)
- ⅓ cup heavy whipping cream or milk (60 ml)
- 2 cups unsalted butter softened (4 sticks or 450 grams)
- 6 cups powdered sugar (720 grams)
- ¼ teaspoon salt
- 2 teaspoons pure vanilla extract
CHOCOLATE GANACHE DRIP:
- 4 ounces semi-sweet chocolate chopped (113 grams)
- ½ cup heavy whipping cream (120 ml)
Preparing the Oreo Chocolate Cake Layers
How to make the Oreo Cake Layers?
- To begin, heat up the oven to 350°F (180°C). Apply a coat of nonstick cooking spray to three cake pans that are 8 inches round. Place a piece of parchment paper at the bottom of each pan, and leave them aside for now.
- Combine the flour, cocoa powder, baking soda, baking powder, and salt in a big mixing bowl. Blend in the granulated sugar and brown sugar until thoroughly mixed.
- Include the oil, buttermilk, eggs, and vanilla extract into the mixture and stir until only blended, the consistency of the batter should resemble that of thick brownie batter.
- Incorporate the instant espresso powder into the cup of water that is boiling and continue stirring until completely dissolved. Transfer the mixture to the mixing bowl and blend until all the ingredients are just combined and the texture is even. The batter will appear very liquid.
- Evenly distribute the batter among the three cake pans that have been prepared.
- Cook the cakes in the oven for 25 to 30 minutes, or until a toothpick inserted into the middle of the cakes comes out free of any batter and the tops bounce back when gently pressed.
- Take out of the oven and move to a wire rack to cool in the baking pans for 20 to 30 minutes. Use a knife to go around the edges of each cake layer in the pan and gently take the cakes out of the pans (if necessary, remove the parchment paper) and place them on the metal stand to cool down entirely.
Making the Oreo Buttercream Frosting
How to make the oreo buttercream frosting?
- Using a stand mixer with the paddle attachment or a handheld mixer in a large mixing bowl, beat the butter at medium speed for approximately 1 minute until it becomes smooth.
- Add 240 grams (2 cups) of powdered sugar gradually, ensuring thorough mixing after each addition.
- Combine the heavy whipping cream, vanilla extract, and salt together and mix at a moderate speed until the mixture becomes thoroughly blended and smooth.
- Combine the Oreo crumbs and mix on a medium-low speed until thoroughly mixed, occasionally pausing to scrape the sides of the bowl.
Assembling the Cake
How to assemble the Chocolate Oreo Cake like a pro?
Now that you have made the chocolate frosting, it is time to assemble the Oreo cake. Follow these steps to create a beautiful and delicious cake:
- You should use a knife or cake leveler to make the tops of each cake layer even.
- To make the cake adhere to the surface, place a tablespoon of buttercream in the middle of a cardboard cake round or a cake stand.
- Take the initial layer of cake and place it on your workspace. Use an angled spatula or the back of a spoon to spread approximately three-fourths to one cup of frosting evenly over the first layer.
- Take the second cake layer and position it upside down over the frosted layer. Apply an additional three-fourth cup to one cup of frosting on the top and spread it evenly across the surface.
- Place the third layer of the cake in an inverted position onto the frosted layer. Use the remaining frosting to cover the top and sides of the cake. If planning to add decorative piping on the top, set aside 1 to 1 ½ cups of frosting for later use.
- Put the cake inside the fridge and allow it to become cold as you get ready the ganache.
Making the Ganache
- To prepare the ganache (if desired): Place the chopped chocolate into a spacious bowl that is resistant to heat and leave it to the side.
- Take the heavy whipping cream and place it in a bowl that is safe to use in the microwave, or alternatively, a glass measuring cup. Heat the cream in the microwave for a duration of 45 seconds to 1 minute. Be cautious and closely monitor the cream to prevent it from overflowing in the microwave.
- Gently pour the warmed heavy whipping cream onto the chocolate and allow it to rest for a period of 2 to 3 minutes. Begin stirring gradually at the center of the bowl, and keep stirring in a single direction until the mixture becomes smooth and thoroughly blended.
- Leave the mixture undisturbed for a period of 20 to 30 minutes, or until it has cooled down and become slightly thicker.
- Take the cake out of the fridge. Transfer the ganache into a piping bag or squeeze bottle (or alternatively, use a spoon) and drizzle it along the outer rim of the cake. Then, pour the remaining ganache on top and evenly spread it across the cake.
- After allowing the ganache to slightly harden, apply the remaining frosting on the cake using a piping bag. If preferred, garnish with more Oreos on top.
Decorating the Cake
Ideas for decorating the Chocolate Oreo Cake?
Once the Chocolate Oreo Cake has been assembled, it’s time to decorate it. Here are some ideas to make your cake look as delicious as it tastes:
Cookies: Crush more Oreo cookies and sprinkle them on top of the cake.
Chocolate shavings: Use a vegetable peeler to create chocolate shavings and sprinkle them on top of the cake.
Berries: Add fresh berries like strawberries or raspberries to the top of the cake for a pop of color and flavor.
Candies: Use your favorite candies, like M&Ms or Reese’s Pieces, to decorate the cake.
Frosting designs: Pipe decorative designs or borders with a piping bag and frosting tip.
Personalized message: Use colored frosting to pipe a personalized message, such as “Happy Birthday,” onto the top of the cake.
No matter how you choose to decorate your Chocolate Oreo Cake, make sure it is done with care and precision. Take your time and enjoy the process of creating a beautiful and delicious dessert.
With the right techniques and a little creativity, anyone can create a stunning Chocolate Oreo Cake that will impress their guests. So, go ahead and give it a try!
Serving the Cake
How to serve the Chocolate Oreo Cake?
After the Chocolate Oreo Cake has been assembled and decorated, it’s time to serve up a slice. Here are some tips to ensure your cake tastes just as good as it looks:
Cutting: Use a sharp knife to cut through the layers of cake. Clean the knife between cuts to ensure each slice looks neat and tidy.
Plating: Use a spatula to carefully transfer each slice of cake from the cutting surface to the plate. Be sure to center each slice and avoid smudging any frosting or decor.
Serving: Offer a dollop of whipped cream or a scoop of ice cream on top of each slice for added flavor and texture. Or, simply serve the cake on its own for a rich and indulgent dessert.
When serving Chocolate Oreo Cake, it’s important to keep in mind the dietary needs and preferences of your guests. Make sure to label any portions that are gluten-free, dairy-free, or vegetarian, so everyone can enjoy a slice without worry.
Other Similar Recipes
If you like this recipe, here are some other similar recipes you might like:
- Peach Cobbler With Cake Mix Recipe
- Peach Cobbler Pound Cake
- Caramel Apple Dump Cake
- Spice Cake with Cream Cheese Frosting
- Chocolate Turtle Poke Cake
Storing the Cake
How to store the leftover Chocolate Oreo Cake?
After finishing dinner with the Chocolate Oreo Cake, chances are there will be some leftover cake to save for later. Store the leftover cake for the freshest taste and quality. Here are some tips to properly store and preserve the cake:
Cover: Cover the cake with plastic wrap or foil to create a protective barrier and prevent the cake from drying out. Make sure that the entire cake is covered to avoid spoilage.
Refrigerate: Refrigerate the cake to keep it fresh for a longer time. It is recommended to store the cake in the refrigerator for up to 5 to 7 days.
Freeze: Freezing is a good idea if the cake won’t be consumed within a week. Wrap the cake in plastic wrap and then foil, or use a freezer-safe bag. Label the cake with the date so you will know how long it was frozen. The cake can stay fresh in the freezer for up to 2 months.
Can you reheat the cake?
Yes, you can reheat the cake to bring back the moistness and flavor. Here are some tips on how to correctly reheat the Chocolate Oreo Cake:
Microwave: Cut the cake into small pieces and microwave it for around 20 to 30 seconds. Be careful not to overheat, as it might dry out the cake. Test the cake by inserting a toothpick, if it comes out clean then it is done.
Oven: Preheat the oven to 325 degrees Fahrenheit (165 Celsius) and wrap the leftover cake with foil. Bake it for around 10 minutes, or until warm to touch. Once again, be careful not to overheat the cake as it might dry out and get burnt.
Chocolate Oreo Cake
INGREDIENTS
CHOCOLATE CAKE:
- ½ cup canola or vegetable oil 120 ml
- 2 teaspoons pure vanilla extract
- 1 ½ teaspoons baking soda
- 2 cups all-purpose flour spooned & leveled 250 grams
- 1 cup packed light brown sugar 200 grams
- 1 teaspoon instant espresso powder Optional
- 1 cup granulated sugar 200 grams
- 1 ½ teaspoons baking powder
- 1 cup boiling water 240 ml
- 2 large eggs
- 1 teaspoon salt
- 1 cup buttermilk 240 ml
- ¾ cup unsweetened natural cocoa powder 65 grams
OREO BUTTERCREAM FROSTING:
- 20 regular Oreos finely crushed Use a blender or food processor
- ⅓ cup heavy whipping cream or milk 60 ml
- 2 cups unsalted butter softened 4 sticks or 450 grams
- 6 cups powdered sugar 720 grams
- ¼ teaspoon salt
- 2 teaspoons pure vanilla extract
CHOCOLATE GANACHE DRIP:
- 4 ounces semi-sweet chocolate chopped 113 grams
- ½ cup heavy whipping cream 120 ml
INSTRUCTIONS
Chocolate cake:
- To begin, heat up the oven to 350°F (180°C). Apply a coat of nonstick cooking spray to three cake pans that are 8 inches round. Place a piece of parchment paper at the bottom of each pan, and leave them aside for now.
- Combine the flour, cocoa powder, baking soda, baking powder, and salt in a big mixing bowl. Blend in the granulated sugar and brown sugar until thoroughly mixed.
- Include the oil, buttermilk, eggs, and vanilla extract into the mixture and stir until only blended, the consistency of the batter should resemble that of thick brownie batter.
- Incorporate the instant espresso powder into the cup of water that is boiling and continue stirring until completely dissolved. Transfer the mixture to the mixing bowl and blend until all the ingredients are just combined and the texture is even. The batter will appear very liquid.
- Evenly distribute the batter among the three cake pans that have been prepared.
- Cook the cakes in the oven for 25 to 30 minutes, or until a toothpick inserted into the middle of the cakes comes out free of any batter and the tops bounce back when gently pressed.
- Take out of the oven and move to a wire rack to cool in the baking pans for 20 to 30 minutes. Use a knife to go around the edges of each cake layer in the pan and gently take the cakes out of the pans (if necessary, remove the parchment paper) and place them on the metal stand to cool down entirely.
Oreo Buttercream Frosting:
- Using a stand mixer with the paddle attachment or a handheld mixer in a large mixing bowl, beat the butter at medium speed for approximately 1 minute until it becomes smooth.
- Add 240 grams (2 cups) of powdered sugar gradually, ensuring thorough mixing after each addition.
- Combine the heavy whipping cream, vanilla extract, and salt together and mix at a moderate speed until the mixture becomes thoroughly blended and smooth.
- Combine the Oreo crumbs and mix on a medium-low speed until thoroughly mixed, occasionally pausing to scrape the sides of the bowl.
Assembling the Cake:
- You should use a knife or cake leveler to make the tops of each cake layer even.
- To make the cake adhere to the surface, place a tablespoon of buttercream in the middle of a cardboard cake round or a cake stand.
- Take the initial layer of cake and place it on your workspace. Use an angled spatula or the back of a spoon to spread approximately three-fourths to one cup of frosting evenly over the first layer.
- Take the second cake layer and position it upside down over the frosted layer. Apply an additional three-fourth cup to one cup of frosting on the top and spread it evenly across the surface.
- Place the third layer of the cake in an inverted position onto the frosted layer. Use the remaining frosting to cover the top and sides of the cake. If planning to add decorative piping on the top, set aside 1 to 1 ½ cups of frosting for later use.
- Put the cake inside the fridge and allow it to become cold as you get ready the ganache.
Making the Ganache:
- To prepare the ganache (if desired): Place the chopped chocolate into a spacious bowl that is resistant to heat and leave it to the side.
- Take the heavy whipping cream and place it in a bowl that is safe to use in the microwave, or alternatively, a glass measuring cup. Heat the cream in the microwave for a duration of 45 seconds to 1 minute. Be cautious and closely monitor the cream to prevent it from overflowing in the microwave.
- Gently pour the warmed heavy whipping cream onto the chocolate and allow it to rest for a period of 2 to 3 minutes. Begin stirring gradually at the center of the bowl, and keep stirring in a single direction until the mixture becomes smooth and thoroughly blended.
- Leave the mixture undisturbed for a period of 20 to 30 minutes, or until it has cooled down and become slightly thicker.
- Take the cake out of the fridge. Transfer the ganache into a piping bag or squeeze bottle (or alternatively, use a spoon) and drizzle it along the outer rim of the cake. Then, pour the remaining ganache on top and evenly spread it across the cake.
- After allowing the ganache to slightly harden, apply the remaining frosting on the cake using a piping bag. If preferred, garnish with more Oreos on top.
