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Oreo Chocolate Cake Recipe

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★★★★★

4.2 from 58 reviews

This rich and decadent Oreo Chocolate Cake combines moist chocolate layers infused with espresso and coffee for depth, topped with a creamy, buttery Oreo frosting. Perfect for celebrations and chocolate lovers, the cake is layered with crushed Oreos for added texture and flavor and finished with decorative rosettes and Oreo garnish.

Ingredients

Scale

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) pure vanilla extract
  • ½ cup (120g) sour cream, at room temperature
  • 2 cups (280g) all-purpose flour, sifted
  • ½ cup (40g) cocoa powder, sifted
  • 1 tablespoon (5g) espresso powder (optional)
  • 2 ½ teaspoons (9g) baking powder
  • ½ teaspoon (2g) baking soda
  • 1 teaspoon (5g) 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 (15 ml) vanilla extract
  • 3 tablespoons (30–44 ml) heavy whipping cream
  • 1 bag (14.3 oz) Oreos, divided (6 Oreos reserved for garnish)
  • Pinch of salt

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Prepare three 8-inch round baking pans by lining bottoms with parchment paper and greasing the sides. Optionally, prepare bake-even strips.
  2. Mix Wet Ingredients: In a large mixing bowl, combine granulated sugar, vegetable oil, eggs, and vanilla extract. Beat on medium speed until well incorporated and lighter in color. Mix in sour cream and beat until fully combined.
  3. Combine Dry Ingredients and Coffee: In a separate bowl, sift together flour, cocoa powder, espresso powder, baking powder, baking soda, and salt. Add half of these dry ingredients to the wet mixture, then half of the hot brewed coffee. Mix on low speed until flour is incorporated. Repeat with remaining dry ingredients and coffee. Use a spatula to scrape down the bowl to ensure thorough mixing.
  4. Bake the Cake Layers: Divide batter evenly among the prepared pans, about 1 2/3 cups per pan. Bake at 350°F for 20-24 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Let layers cool completely.
  5. Prepare the Frosting – Whip Butter: Cut cold butter into pieces. Using a mixer with paddle attachment, whip butter on high speed for 3-4 minutes until light, fluffy, and spreadable, scraping the bowl occasionally.
  6. Add Powdered Sugar and Cream: Gradually add powdered sugar, about 2 cups at a time, adding heavy whipping cream intermittently. Mix on low speed to incorporate, then beat on high speed for 30-60 seconds. Repeat until all powdered sugar is added.
  7. Incorporate Crushed Oreos: Reserve 6 Oreos for garnish. In a food processor, grind remaining Oreos into fine crumbs. Add crumbs and vanilla extract to frosting. Slowly mix until combined, then beat at high speed for 60 seconds.
  8. Assemble the Cake Layers: Level layers if needed. Place a dollop of frosting on a cake board, then bottom cake layer. Fill a piping bag with half the frosting and pipe in circles from the outside edge to the middle. Spread evenly with an offset spatula. Add second cake layer and repeat with remaining frosting. Place third cake layer on top and invert it.
  9. Apply Crumb Coat: Use the piping bag to fill gaps between layers and create a crumb coat. Smooth the exterior with an offset spatula or icing smoother, removing excess frosting and leaving just enough to coat the cake.
  10. Final Frosting and Decoration: Frost the top and sides with remaining frosting using an offset spatula. Pipe rosettes on top using an open star tip (e.g., Ateco 844). Garnish with reserved Oreos – either halved placed on top or crushed crumbs sprinkled around edges.

Notes

  • Using room temperature eggs and sour cream ensures smoother batter and better cake texture.
  • Sifting dry ingredients prevents lumps and promotes even mixing.
  • Espresso powder enhances the chocolate flavor but is optional.
  • Hot brewed coffee intensifies the chocolate taste and helps create a moist cake.
  • Make sure the cake layers are completely cool before frosting to prevent melting.
  • Reserve some Oreos for a decorative garnish to enhance presentation.
  • For easier assembly, use a cake board and offset spatula for spreading frosting evenly.
  • Store leftovers covered in the refrigerator for up to 3-4 days.

Keywords: Oreo chocolate cake, chocolate cake recipe, Oreo frosting, layered cake, chocolate dessert, homemade cake

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