This Oreo Chocolate Cake is layers of moist, homemade chocolate cake filled with a creamy Oreo frosting and topped with more crushed Oreos and chocolate shavings.
For the cake
- 1 ½ cups granulated sugar (285g)
- ½ cup vegetable oil (118 ml)
- 3 large eggs
- 1 tablespoon pure vanilla extract (15 ml)
- ½ cup light sour cream (118 ml)
- 2 cups all-purpose flour (280g)
- ½ cup cocoa powder (55 g)
- 1 tablespoon espresso powder (5g) (optional)
- 2 ½ teaspoons baking powder (9 g)
- ½ teaspoon baking soda (2 g)
- 1 teaspoon salt (5 g)
- 1 ¼ cup brewed coffee (355 ml)
For the frosting
- 2 cups (4 sticks) (453g) unsalted butter, cold
- 7–8 cups (910-1041g) powdered sugar
- 1 tablespoon (15ml) vanilla extract
- 3 tablespoons (30-44ml) heavy whipping cream
- 1 bag (14.3 oz) Oreos
- Pinch of salt
- For the cake: Preheat the oven to 350°F. Prepare 3 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare your bake even stripes if desired.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color. Next mix in the sour cream and beat until well combined.
- In a separate bowl, sift together the dry ingredients. Alternate half the dry ingredients followed by half of the coffee and mix just until the flour starts to incorporate. Repeat with remaining ingredients.
- Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- Divide the batter evenly between the three pans, about 1 2/3 cups of batter per pan. Bake at 350°F for 20-24 minutes. Rotate your pans in the oven halfway through baking.
- Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely.
- For the frosting: Cut the butter into pieces. Using the paddle attachment, whip the butter at medium high speed for 3-4 minutes, scraping down the bowl occasionally. Beat the butter until it looks lighter in color.
- Slowly add the powdered sugar, 2 cups at a time, adding the heavy whipping cream intermittently, mixing on low speed until it’s incorporated into the butter. Then increase the speed to high and beat for 30-60 seconds. Repeat until all your powdered sugar has been added.
- Save 6 Oreos for garnish. In a food processor, grind the remaining Oreos into a fine crumb. Add the crushed Oreos to the frosting along with the vanilla extract. Slowly beat the crumbs into the frosting then beat at a high speed for 60 seconds.
- To assemble this cake: level off your cakes by removing any domes. Place a dollop of frosting on your cake board and place the bottom layer of cake over that.
- Pipe the first layer of frosting, pipe in circles working outside edge to the middle. Spread evenly with an offset spatula. Add the second layer of cake and add the remaining frosting. Place the third layer of cake on top.
- Use you offset spatula to press any excess frosting onto the edges of the cake. To finish, pipe the frosting along the outside edge of the cake using a large open round tip or a cake icer tip. Then use an offset spatula or icing smoother to create a smooth edge.
- To pipe the rosettes on top, use an open star tip such as Ateco 844. Use leftover Oreos for garnish. You can either cut them in half and place on top or crush the crumb and sprinkle around the outside edge of the cake.