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Chocolate Oreo Cake
The Oreo-frosting combination is certainly the highlight of this cake. The crunch of the Oreo cookies against the creamy frosting and soft, fluffy cake is a heavenly combination.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Total Time: 48 minutes
- Yield: Serves 8 - 10 1x
- Category: Bakery
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk
- 1 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 cup boiling water
- 2 cups crushed Oreos, plus chopped Oreos for decorating
- 2 (12-ounce) containers vanilla frosting
Instructions
- Preheat the oven to 300 degrees F. Line two 9-inch round cake pans with parchment paper and grease the sides.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Add the milk, oil, eggs, and vanilla and whisk until smooth. Add the boiling water. Mix well to combine.
- Divide the batter between the cake pans and bake for 25 to 28 minutes or until a toothpick comes out with a few crumbs. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack, remove the parchment, and let cool completely.
- In a medium bowl, combine the crushed Oreos with the frosting.
- Once the cakes are cool, flatten the tops with a large serrated knife.
- Place 1 cake layer on a serving plate. Spread half of the frosting on top in an even layer.
- Set the second cake layer in place and spread the rest of the frosting on top and around the sides of the cake. Sprinkle chopped Oreos on the cake, slice, and serve.
