Description
This Oreo Chocolate Cake is a decadent, crowd-pleasing dessert featuring a rich, moist chocolate base studded with crushed Oreo cookies and topped with smooth buttercream frosting. Perfect for celebrations or any chocolate lover’s craving, this recipe combines the classic flavors of chocolate and Oreo cookies into a luscious layered cake.
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
Mix-ins and Toppings
- 16 Oreo cookies, crushed
- Buttercream frosting (for topping)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round baking pans to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and granulated sugar until well mixed and uniform.
- Add Wet Ingredients: Crack in the eggs, pour in the whole milk, vegetable oil, and the vanilla extract. Mix everything thoroughly until the batter is smooth and consistent.
- Fold in Oreos: Gently fold the crushed Oreo cookies into the batter, ensuring they are evenly distributed without overmixing, to retain texture.
- Divide and Bake: Pour the batter evenly into the two prepared pans. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for about 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely, preventing moisture buildup.
- Frost and Garnish: Once completely cooled, frost the cakes with buttercream frosting. Optionally, garnish the top with additional crushed Oreos for decoration and extra crunch.
Notes
- Ensure the cakes are completely cool before frosting to prevent melting.
- Crush Oreos in a ziplock bag with a rolling pin for an easy method.
- You can substitute whole milk with any milk alternative if preferred.
- Buttercream frosting can be homemade or store-bought depending on convenience.
- To make smaller cakes, adjust the baking time accordingly.
