Description
This Oreo Chocolate Cake is a decadent and moist chocolate dessert featuring crushed Oreo cookies folded into a rich cocoa batter, baked to perfection, and topped with creamy buttercream frosting. It’s an easy-to-make cake that combines the classic flavors of chocolate and Oreos, perfect for celebrations or any sweet craving.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 cups granulated sugar
Wet Ingredients
- 3 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
Additional Ingredients
- 16 Oreo cookies (crushed)
- Buttercream frosting (for topping)
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C) and grease two 9-inch round baking pans to prevent sticking and ensure easy cake removal.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and granulated sugar until evenly combined and aerated.
- Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Mix thoroughly until the batter becomes smooth and consistent with no lumps.
- Fold in Oreos: Gently fold the crushed Oreo cookies into the batter using a spatula to evenly distribute the cookies without overmixing and deflating the batter.
- Divide and Bake: Evenly divide the batter between the two prepared baking pans. Place them in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes to set, then transfer them onto a wire rack to cool completely, avoiding sogginess.
- Frost and Garnish: Once cooled, frost the cake layers generously with buttercream frosting. Garnish the top with additional crushed Oreos for added texture and decoration.
Notes
- For best results, use room temperature eggs and milk to ensure better batter consistency.
- Make sure not to overbake—the cake should be moist and tender when done.
- You can substitute vegetable oil with melted butter for a richer flavor.
- Buttercream frosting can be homemade or store-bought depending on convenience.
- The cake keeps well in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
