Cookies and cream lovers, this Oreo chocolate cake is for you. Soft, slightly fudgy chocolate cake, layered with a Oreo buttercream. Gorgeous and delicious.
Ingredients
- 3 teaspoons instant coffee granules dissolved in 1 ½ cups hot water (375ml) (notes 2)
- 390 g plain flour (all purp flour) (3 cups / 13.8oz)
- 105 g Dutch process cocoa powder (1 cup / 3.7oz)
- 2 ¼ teaspoon baking soda (bicarb soda)
- 1 ½ teaspoons baking powder
- 500 g white granulated sugar (2 ½ cups / 1.1lb)
- ¾ teaspoon salt
- ¾ cup vegetable oil (125ml)
- 1 ½ cups buttermilk room temp (375ml)
- 3 large eggs room temp
- 2 teaspoons vanilla extract
FOR THE OREO BUTTERCREAM
- 340 g unsalted butter softened (1 ½ cups / 3 sticks / 12oz)
- 2 ¾ cups icing sugar (powdered sugar) sifted (360g / 12.7oz)
- ¼ cup thickened cream (heavy cream) (60ml)
- 1 ½ teaspoons vanilla extract
- ¾ teaspoon salt
- 1 cup Oreo crumbs about 14 oreos (95g / 3.4oz)
- Extra oreos for topping
For best results, always weigh ingredients where a weight is provided
Equipment
- electric beater / stand mixer
- mixing bowl
- sieve
- 3 8 inch round cake pans
Instructions
- Preheat the oven to 180C (160C fan forced) / 350F.
- Grease 3 round 8 inch sandwich tins (cake pans). Dust all over with cocoa, tapping out the excess.
- In a very large bowl, sift the flour, cocoa powder, baking soda and baking powder together. Add the sugar and salt and use a balloon whisk to gently whisk it all together.
- Make a well in the centre of the dry ingredients and add the wet ingredients - coffee, oil, buttermilk, eggs and vanilla. Use a spatula to give it a rough mix, then swap to an electric mixer and beat for 1 minute.
- Evenly divide the batter between the three tins (you can weigh it to be extra sure but eyeballing is fine). Level out on top.
- Bake for 30-32 minutes, turning the pans at about the 20 minute mark, until a toothpick comes out just clean.
- As soon as the cakes come out of the oven, using another cake pan the same size or just a glass to gently push down the dome on the cake. You don't want to flatten it completely but just enough that it can sit flat on a platter (this saves you trimming off the dome and contributes to the amazing texture of the cake).
- After 5 minutes, turn the cakes out onto a wire rack to cool completely.
- FOR THE OREO BUTTERCREAM:Using a handheld beater or stand mixer with paddle attachment, beat together the butter, salt and 1 cup powdered sugar for about 3-4 minutes on medium speed, until lightened and fluffy. Scraped down the sides of the bowl every so often.
- Add the remaining sugar and vanilla. Start by just pulsing the mixer until the sugar is starting to incorporate, then beat for another 3 minutes on medium speed.
- Add the cream and beat for another minute until the buttercream is looking lovely and pale and whipped.
- Add the Oreo crumbs and just pulse to mix them 90% through, stirring them in the rest of the way with a spatula. If you mix too hard the buttercream will turn brown.
- Transfer the buttercream to a piping bag, if using.
- Place one of the cake layers onto a cake plate and pipe or spread ⅓ of the frosting over it. Repeat with the second and third layers, only placing them on top of the previous layer once piped – this will stop your buttercream from squishing out the sides.
- Make sure to use a very sharp knife for cutting and support the slices on the side as you lift them. Serve the cake at room temperature for the best flavour and texture.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Yield: I've noted this cake as 12 serves but that means 12 wedges. This cake can easily serve far more people and we served portions to 6 adults and 14 kids at a kids party with still half leftover.
- Though the caffeine in the coffee in one serve of cake is nothing to be concerned about, if it makes you feel more comfortable, use decaf coffee. Chocolate actually has the same amount of caffeine as coffee and cocoa, used in cakes every day, has more.
- There is just enough buttercream in this recipe to frost the 3 layers so take care not to add too much to any layer.
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- All ovens vary – check for doneness 2-3 minutes before the recipe suggests.
- Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
