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Oreo Cake

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A decadent chocolate cake infused with Oreo cookies, layered with creamy Oreo filling, and topped with a rich Oreo buttercream frosting. This showstopper dessert is perfect for birthdays, celebrations, or anytime you’re craving the iconic cookies and cream flavor.

Ingredients

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Oreo Cake

A decadent chocolate cake infused with Oreo cookies, layered with creamy Oreo filling, and topped with a rich Oreo buttercream frosting. This showstopper dessert is perfect for birthdays, celebrations, or anytime you’re craving the iconic cookies and cream flavor.

Ingredients

For the Chocolate Oreo Cake:

  • 2 cups all-purpose flour
  • 1¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup buttermilk, room temperature
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot coffee or hot water
  • 1½ cups Oreo cookie crumbs (about 15 cookies), plus 8 whole cookies for decoration

For the Oreo Cream Filling:

  • 8 oz cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup finely crushed Oreo cookies (about 10 cookies, filling included)

For the Oreo Buttercream Frosting:

 

  • 1½ cups unsalted butter, softened
  • 5 cups powdered sugar
  • 3 tablespoons heavy cream
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 1½ cups finely crushed Oreo cookies (about 15 cookies, filling included)

Instructions

  1. Prepare the Baking Pans: Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. Dust with cocoa powder and tap out excess.
  2. Mix the Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
  3. Add Wet Ingredients: Add eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes until smooth.
  4. Incorporate Coffee and Oreos: Stir in the hot coffee or water until just combined (batter will be thin). Fold in the 1½ cups of Oreo cookie crumbs, being careful not to overmix.
  5. Bake the Cake: Divide batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  6. Make the Oreo Cream Filling: Beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, then mix in vanilla extract. Fold in crushed Oreo cookies. Refrigerate for 20 minutes to firm up slightly.
  7. Prepare the Oreo Buttercream: Beat butter until creamy. Gradually add powdered sugar, alternating with heavy cream. Add vanilla extract and salt, beating until light and fluffy. Fold in crushed Oreo cookies until well incorporated.
  8. Assemble the Cake: Level the tops of the cake layers if needed. Place one layer on a cake stand or serving plate. Spread the Oreo cream filling evenly over the top. Place the second cake layer on top.
  9. Frost and Decorate: Frost the entire cake with the Oreo buttercream. For a decorative touch, place whole Oreo cookies around the sides of the cake, pressing them gently into the frosting. Use any remaining frosting to pipe decorative swirls on top if desired.

Serving Suggestions:

 

Serve slices with a scoop of vanilla ice cream, a drizzle of chocolate sauce, or a cold glass of milk. For an extra special presentation, garnish with chocolate shavings or mini Oreo cookies.

Notes

Pro Tips:

  • For the deepest chocolate flavor, use hot coffee instead of hot water in the cake batter.
  • To get clean slices, refrigerate the assembled cake for at least 1 hour before serving and use a sharp knife dipped in hot water (and wiped dry) between cuts.
  • For a more intense Oreo flavor, add 1-2 tablespoons of the white Oreo filling to the buttercream frosting.

Common Mistakes to Avoid:

  • Overmixing the cake batter, which can make the cake tough. Mix just until ingredients are incorporated.
  • Using cold ingredients for the cake or frosting. Room temperature ingredients blend better and create a smoother texture.
  • Frosting the cake while it’s still warm, which will cause the frosting to melt and slide off.

Storage Instructions:

Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Let refrigerated cake come to room temperature for about 30 minutes before serving for the best flavor and texture. Individual slices can be frozen for up to 2 months; thaw overnight in the refrigerator.

 

Enjoy your Oreo Cake!

Find it online: https://bakesbliss.com/oreo-cake/