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Oreo cake recipe

Ingredients
For the Cake
– 2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 3/4 cup unsweetened cocoa powder
– 1 1/2 teaspoons baking powder
– 1 1/2 teaspoons baking soda
– 1 teaspoon salt
– 2 large eggs (room temperature)
– 1 cup whole milk (room temperature)
– 1/2 cup vegetable oil
– 2 teaspoons vanilla extract
– 1 cup boiling water
– 10-12 Oreo cookies (crushed)

For the Oreo Frosting
– 1 cup unsalted butter (room temperature)
– 4 cups powdered sugar
– 1/2 cup heavy cream
– 2 teaspoons vanilla extract
– 10-12 Oreo cookies (finely crushed)

Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed until well combined.

Stir in the boiling water until the batter is smooth. The batter will be thin. Fold in the crushed Oreo cookies.

Divide the batter evenly between the prepared cake pans.

Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.

In a large bowl, beat the butter on medium speed until creamy.

Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated. Then, increase the speed to medium and beat until smooth.

Add the heavy cream and vanilla extract, and continue beating until light and fluffy.

Gently fold in the finely crushed Oreo cookies until evenly distributed.

Place one cake layer on a serving plate. Spread a generous layer of frosting over the top.

Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.

If desired, garnish with additional crushed Oreo cookies or whole Oreo cookies.

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