This Oreo Cake may look intimidating to make, but really, it's so easy... we'll bake this cake together and in no time, you will have your go to cake that does not cost you $15.00 just to satisfy your sweet cravings. NOW LET'S GET BAKING!!
I made this cake for my friend who celebrated her birthday a few weeks ago. I was very much tempted to buy one , but I opted not to, since gifting her a cake which is made from scratch is more thoughtful and more meaningful. So in spite of my lingering tiredness and laziness, I push through and boy, I am so proud of it.
Since this is my first time making this cake, I was worried on how the batter turned out. It was too runny. I thought the batter before adding the boiling water was already perfect to bake. Despite of my doubts, I went ahead and pour the batter in the pre- prepared pan and bake this cake in 300 F pre heated oven.
Forty to forty-five minutes later, this Chocolate Oreo Cake feels like a miracle… very moist and a very chocolate-y from the dark powder chocolate and dense from the butter and egg. This chocolate here is utterly delicious. And it is even better the next day.
Although I found the frosting too sweet, and the birthday celebrant agreed with me, the rest of the guest found the frosting perfect.
So after dinner, we watched a movie and let this cake sit on the table as we came back for second and third slice of this dessert. I know. This is not an ideal scenario for a health freak like me, but I thought once in awhile, it does not hurt to indulge.
- CHOCOLATE CAKE
- 2 cups (260g) flour
- 2 cups (414g) sugar
- ¾ cup (85g) Hershey’s Special Dark Cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup (240ml) buttermilk
- 1 cup (240ml)canola oil
- 1½ tsp vanilla
- 1 cup (240ml) boiling water
- OREO ICING
- 1½ cups (336g) butter
- 1½ cups (284g) Crisco Butter Flavor shortening
- 8-9 cups (920g-1035g) powdered sugar
- 3 cups Oreo crumbs (about 30 Oreos)
- 1 tsp vanilla extract
- 6-7 tbsp (90ml-105ml) water
- 5 Oreos, chopped, optional
- DIRECTIONS:
- Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.
- Add all dry ingredients to a large bowl and whisk together.
- Add eggs, buttermilk and canola oil to the dry ingredients and mix well.
- Add vanilla to boiling water and add to mixture. Mix well.
- Pour into three 8 inch cakes pans and bake at 300 degrees for about 25-28 minutes, or until a toothpick comes out with a few crumbs.
- Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
- Make icing while cakes cool. Beat together butter and shortening until smooth.
- Slowly add 4 cups of powdered sugar and mix until smooth.
- Add vanilla and Oreo crumbs and mix until smooth.
- Add another 4-5 cups of powdered sugar and mix until smooth. Add water or milk until you get a smooth consistency.
- Set aside about 3½ cups of icing for the filling inside the cake and add chopped Oreos, if using.
- Once cakes are cool, remove cake domes from top with a large serrated knife.
- Place first layer of cake on cake plate. Spread ½ of the icing with the chopped Oreos on top in an even layer.
- Add second layer of cake and add the rest of the of icing with chopped Oreos on top in an even layer.
- Add final layer of cake on top and ice the outside of the cake with remaining icing.
- Finish cake off with chopped Oreos and crumbs, if desired.
I used number 11 tip to decorate. When you use other tip, the Oreo crumbs get stuck on the tip creating an ugly looking flower. OR, IF YOU WAN TO USE A FLOWER TIP, YOU CAN SET ASIDE ONE CUP OF THE ICING BEFORE ADDING THE OREO AND JUST COLOR IT BY ADDING A SMALL AMOUNT OF HERSHEY'S CHOCOLATE POWDER TO GET A FLOWER EFFECT.
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