Chocolate Oreo Cake with Oreo Buttercream Frosting
my cake redemption arc
Vegan War Flashbacks
I’ll never forget the time I accidentally bought a vegan cake in high school. I wanted to impress my boyfriend and his dad with a chocolate Oreo cake, but instead, his dad took one bite and said, “You can tell it’s missing the egg.” I was mortified!
Fast forward to now: when my mom’s friend requested a chocolate Oreo cake, I saw it as my chance to redeem myself. This time, I made it from scratch, tweaking the frosting to include Oreo filling for a creamier, less sweet result. The final cake? A crowd-pleaser!
Credits
Recipe inspired by Rich and Delish.
Ingredients
Chocolate Cake
Ingredient US Metric Eggs 3 large 3 large Buttermilk 1 cup 240g Coconut oil (or other oil) ⅓ cup 73g Granulated sugar 1 ½ cups 300g Cocoa powder ½ cup 58g All-purpose flour + Cornstarch 2 cups (minus 2 tbsp for Cornstarch) 240g (minus 16g, replaced with cornstarch) Baking powder 2 tsp 8g Baking soda ½ tsp 2g Vanilla extract 2 tsp 8g Kosher salt ½ tsp 3g Hot coffee 1 cup 237g Oreo Buttercream
Ingredient US Metric Butter (room temp) 1 ½ cups 340g Crushed Oreos 1 ½ cups 168g Powdered sugar 2 ½ cups 300g Oreo filling from ~20 Oreos ~80g Heavy cream (cold) ¼ cup 60g Vanilla extract 1 tsp 4g Oreo Whipped Cream
Ingredient US Metric Heavy cream 1 cup 238g Powdered sugar ¼ cup 30g Oreo crumbs ½ cup 48g Oreo filling from ~8 Oreos ~30g Vanilla extract 1 tsp 3g
Instructions
For the Cake:
- Preheat oven to 350°F (180°C) and line two 8-inch (20 cm) pans with parchment paper.
- Whisk eggs, sugar, oil, vanilla, and salt in a large bowl. Add buttermilk and mix well.
- Sift cocoa powder and mix until smooth. Then sift in flour, baking powder, and baking soda.
- Gradually add hot coffee and mix until the batter is smooth.
- Divide the batter evenly between the pans and bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely before frosting.
For the Oreo Buttercream:
- Whip butter with vanilla and salt until light and fluffy.
- Add powdered sugar and Oreo filling, then mix until smooth. Slowly add heavy cream to reach desired consistency.
- Stir in crushed Oreos.
For the Oreo Whipped Cream:
- Whip heavy cream, powdered sugar, Oreo filling, and vanilla until stiff peaks form.
- Gently fold in crushed Oreos.
Assembly:
- Place a small dollop of frosting on your serving surface to anchor the first cake layer.
- Spread ⅓ of the frosting over the first layer. Add the second cake layer and frost the entire cake.
- Pipe dollops of whipped cream around the edges and garnish with extra Oreos.
Iski Note
For a lighter cake texture, substitute 2 tablespoons of flour with cornstarch.
Use room-temperature ingredients for best results.
Serve at room temperature with coffee or tea for a perfect pairing.
2 Responses
Looks amazing, can’t wait to try and make this for my girlfriends boss’s birthday!
YESSSSS I’M so glad! When are you making it? We can facetime if you want! Hope you’re doing good Johnathon I miss ya!