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Chocolate Oreo Cake Recipe

★★★★★

4.7 from 146 reviews
  • Author: lilan
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings 1x

Description

This decadent Chocolate Oreo Cake features rich chocolate layers infused with cocoa powder and studded with Oreo crumbs, all enveloped in a smooth and creamy Oreo buttercream frosting. Finished with a luscious chocolate ganache drizzle and decorated with Oreo cookies, this cake is perfect for chocolate lovers and Oreo fans alike, delivering a delightful combination of textures and flavors in every bite.

Ingredients

Scale

For the Cake:

  • 2 cups (260g) all-purpose flour
  • 2 cups (414g) sugar
  • ¾ cup (85g) natural unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup (240ml) milk
  • 1 cup (240ml) vegetable oil
  • 1 ½ teaspoons vanilla extract
  • 1 cup (240ml) boiling water

For the Oreo Buttercream Frosting:

  • 3 cups (672g) unsalted butter, room temperature
  • 8–9 cups (920g-1035g) powdered sugar
  • 3 cups (414g) Oreo crumbs (about 33 Oreos)
  • 1 teaspoon vanilla extract
  • 6–7 tablespoons (90ml-105ml) heavy whipping cream
  • Pinch of salt
  • 12 Oreos (chopped)

For the Chocolate Ganache:

  • 6 ounces (1 cup | 169g) semi-sweet chocolate chips
  • ½ cup (120ml) heavy whipping cream
  • Oreos for decoration (optional)

Instructions

  1. Prepare the Cake Pans: Line three 8-inch cake pans with parchment paper circles on the bottoms and grease the sides to ensure easy removal of the cakes after baking.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, cocoa powder, baking soda, and salt until fully blended.
  3. Add Wet Ingredients: To the dry ingredients, add the eggs, milk, and vegetable oil. Mix thoroughly until the batter is smooth and uniform.
  4. Incorporate Vanilla and Boiling Water: Stir the vanilla extract into the boiling water, then carefully add this to the batter. Mix well to combine; this will help create a moist and tender cake.
  5. Bake the Cakes: Divide the batter evenly among the prepared pans. Bake all three layers at 300°F (149°C) for about 30-33 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  6. Cool the Cakes: Remove from the oven and let cool in the pans for about 10 minutes. Then, transfer the cakes to wire cooling racks and let them cool completely to room temperature.
  7. Make the Oreo Buttercream: Using a mixer, beat the softened butter until smooth and creamy. Gradually add 4 cups of powdered sugar and blend until smooth.
  8. Add Flavor and Oreo Crumbs: Mix in the vanilla extract, Oreo crumbs, and a pinch of salt until evenly incorporated and smooth.
  9. Finish the Buttercream: Slowly add an additional 4 to 5 cups of powdered sugar, mixing to smooth. Add heavy cream as needed to achieve a creamy and spreadable consistency.
  10. Prepare the Filling: Reserve about 3 ½ cups of the Oreo buttercream and fold in the chopped Oreos. Separate this filling from the remaining plain Oreo buttercream for frosting the outside.
  11. Level the Cakes: Once fully cooled, carefully cut off the domed tops of each cake layer with a large serrated knife to create even layers.
  12. Assemble the Cake Layers: Place the first cake layer on your serving plate. Spread half of the chopped Oreo filling evenly over it.
  13. Add Middle Layer: Place the second cake layer on top, then spread the remaining chopped Oreo filling evenly over it.
  14. Top Layer and Frosting: Place the final cake layer on top. Use the reserved plain Oreo buttercream to frost the outside of the cake smoothly.
  15. Prepare the Ganache: Place the semi-sweet chocolate chips in a medium bowl. Heat the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Let sit for 2-3 minutes, then whisk until the ganache is smooth and glossy.
  16. Decorate the Cake: Drizzle the chocolate ganache around the edges of the cake and pour the remainder over the top, spreading evenly. Use a squeeze bottle for controlled drizzling if desired.
  17. Finish Decorations: Allow the ganache to set slightly, then pipe swirls of the remaining Oreo buttercream around the top edge. Place an Oreo cookie between each swirl for decoration, utilizing a piping tip such as Ateco 844.
  18. Add Final Touches: Sprinkle a few Oreo crumbs on top of the cake for extra texture and visual appeal.
  19. Storage and Serving: For best taste, cover tightly and store at room temperature for 3-4 days. Serve and enjoy this rich, indulgent Oreo chocolate cake!

Notes

  • Make sure the cakes are completely cooled before frosting to avoid melting the buttercream.
  • Use room temperature unsalted butter for a smoother buttercream.
  • If you don’t have parchment paper, grease and flour the cake pans well.
  • Heating the cream just to boiling is key for a smooth ganache; overheating may cause separation.
  • You can adjust the amount of powdered sugar in the frosting to reach your preferred sweetness and consistency.
  • For easier cake assembly, use a serrated knife or cake leveler to create flat cake layers.
  • Store the cake covered at room temperature for up to 3-4 days or refrigerate for longer storage, bringing it to room temperature before serving for best texture.
  • Use high-quality Oreos and cocoa powder for the best flavor results.
  • Prep Time: 30 minutes
  • Cook Time: 33 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Chocolate Cake, Oreo Cake, Oreo Buttercream, Chocolate Ganache, Dessert, Chocolate Dessert, Cake Recipe, Oreo Dessert

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