Are you ready to impress your friends and family with a stunning dessert? This Oreo cake is not just visually appealing but also a delightful treat for your taste buds. With its layers of rich chocolate and creamy vanilla frosting, it’s a perfect blend of flavors. Whether it’s a birthday or just a special occasion, this cake will surely be the star of the show. Let’s dive into this easy yet indulgent recipe that will leave everyone asking for seconds!
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 15 Oreo cookies, crushed (for the batter)
- 1 cup heavy cream (for frosting)
- 1 cup powdered sugar (for frosting)
- Oreo cookies for decoration
Servings and Cooking Time
This recipe yields 12 servings. Preparation time is 20 minutes, and cooking time is 30 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 350 calories, 18g fat, 45g carbohydrates, and 5g protein. This is for one person.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract.
- Combine the wet and dry ingredients until well mixed.
- Fold in the crushed Oreo cookies gently into the batter.
- Divide the batter evenly between the prepared pans.
- Bake for 30 minutes or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for 10 minutes and then transfer to a wire rack.
- While cooling, whip the heavy cream and powdered sugar until stiff peaks form.
- Once the cakes are cooled, frost the top of one layer, add the second layer, and frost the top and sides.
Alternative Ingredients
You can substitute buttermilk with regular milk mixed with a tablespoon of lemon juice or vinegar. For a gluten-free version, use almond flour or a gluten-free flour blend.
Serving and Pairings
This Oreo cake pairs wonderfully with a scoop of vanilla ice cream or a drizzle of chocolate sauce. It also goes well with a cup of coffee or milk for a delightful treat.
Storage and Reheating
Store leftover Oreo cake in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to a month. To reheat, simply let it thaw at room temperature before serving.
Cooking Mistakes
- Don’t skip the cooling time; frosting on a warm cake can melt.
- Ensure all ingredients are at room temperature for better mixing.
- Measure flour correctly to avoid a dense cake.
- Use fresh baking powder for the best rise.
- Avoid overmixing the batter to keep the cake light.
Helpful Tips
- Use a serrated knife to level the cake layers for even frosting.
- Chill the cake for a bit before slicing for cleaner cuts.
- Add more crushed Oreos into the frosting for extra flavor.
- Decorate with chocolate ganache for a gourmet touch.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance. Just wrap them tightly and store in the fridge. Frost before serving.
What if I don’t have buttermilk?
You can easily make a substitute by mixing milk with a tablespoon of vinegar or lemon juice and letting it sit for 5-10 minutes.
How can I make this cake more chocolatey?
You can add chocolate chips to the batter or use chocolate frosting instead of vanilla.
Can I use other cookies instead of Oreos?
Absolutely! You can experiment with other sandwich cookies like chocolate mint or peanut butter cookies for a unique flavor.
How do I prevent the cake from sticking to the pans?
Greasing the pans well and lining the bottoms with parchment paper can help prevent sticking.
Conclusion
This Oreo cake is a delightful treat that combines rich flavors and a stunning presentation. Perfect for any occasion, it’s sure to satisfy your sweet cravings and impress your guests. Enjoy every bite of this creamy, chocolatey masterpiece!
Oreo Cake
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 15 Oreo cookies crushed
- 1 cup heavy cream
- 1 cup powdered sugar
- Oreo cookies for decoration
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract.
- Combine the wet and dry ingredients until well mixed.
- Fold in the crushed Oreo cookies gently into the batter.
- Divide the batter evenly between the prepared pans.
- Bake for 30 minutes or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for 10 minutes and then transfer to a wire rack.
- While cooling, whip the heavy cream and powdered sugar until stiff peaks form.
- Once the cakes are cooled, frost the top of one layer, add the second layer, and frost the top and sides.
