Description
This Oreo Chocolate Cake is a rich and moist dessert perfect for any chocolate lover. Made with unsweetened cocoa powder and crushed Oreo cookies folded into a smooth batter, it’s baked to a tender finish and topped with creamy buttercream frosting and extra Oreo crumbles for added texture and flavor.
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 Topping
- 16 Oreo cookies, crushed
- Buttercream frosting (for topping)
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round baking pans thoroughly to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and granulated sugar until the mixture is uniform.
- Add wet ingredients: To the dry mixture, add the eggs, whole milk, vegetable oil, and vanilla extract. Mix all ingredients until the batter is smooth and free of lumps.
- Fold in Oreos: Carefully fold in the crushed Oreo cookies into the batter, making sure they are evenly distributed without overmixing to maintain texture.
- Divide and bake: Pour and evenly divide the batter between the two prepared pans. Place them in the oven and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely before frosting.
- Frost and garnish: Once the cakes are fully cooled, frost them generously with buttercream frosting. Garnish the top with additional crushed Oreos for extra crunch and decoration.
Notes
- For a more intense chocolate flavor, use Dutch-processed cocoa powder instead of natural cocoa powder.
- Make sure the cakes are completely cool before frosting to prevent the buttercream from melting.
- You can substitute whole milk with buttermilk for a slightly tangier taste and more tender crumb.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
- Crushed Oreos can be pulsed in a food processor quickly to achieve the perfect texture without turning to dust.
