Description
This Oreo Chocolate Cake is a rich and indulgent dessert combining moist chocolate cake layers with crushed Oreos baked right into the batter. Topped with creamy buttercream frosting and extra Oreo crumbles, it’s 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
Add-ins and Toppings
- 16 Oreo cookies (crushed)
- Buttercream frosting (for topping)
Instructions
- Preheat Oven 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 combined.
- Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Mix until the batter is smooth and uniform.
- Fold in Crushed Oreos: Gently fold the crushed Oreo cookies into the batter ensuring they are evenly distributed without overmixing.
- Divide and Bake: Pour the batter evenly into the prepared pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Frost and Garnish: Once completely cooled, frost the cakes with buttercream frosting and garnish with additional crushed Oreos on top for extra flavor and decoration.
Notes
- Make sure the cakes are fully cooled before frosting to prevent the buttercream from melting.
- For a richer flavor, you can use dark cocoa powder instead of unsweetened cocoa powder.
- Substitute milk with a non-dairy alternative if desired, but it may slightly change the texture.
- To crush Oreos easily, place them in a sealed plastic bag and use a rolling pin to break them into pieces.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
