Oreo Cake
If you’re craving a dessert that combines rich flavors and delightful textures, look no further than Oreo Cake. This decadent treat is perfect for any celebration or simply to satisfy your sweet tooth. With layers of chocolate, cream, and crushed Oreo cookies, this cake is sure to impress your family and friends. Let’s dive into this delightful recipe that will make your taste buds dance!
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 15 Oreo cookies, crushed
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- Additional Oreos for decoration
Servings and Cooking Time
This recipe makes about 8 servings. Preparation time is approximately 20 minutes, with a cooking time of 30 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 350 calories, 18g fat, 45g carbohydrates, 3g protein, and 25g sugars.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until combined.
- Fold in the crushed Oreo cookies gently.
- Divide the batter equally between the prepared cake pans.
- Bake for 30 minutes or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Whip the heavy cream with powdered sugar until stiff peaks form.
- Layer the cakes with whipped cream and more crushed Oreos in between, then frost the top and sides.
Alternative Ingredients
You can substitute all-purpose flour with gluten-free flour for a gluten-free version. Coconut cream can replace heavy cream for a dairy-free option, and you can use a sugar substitute for a low-sugar cake.
Serving and Pairings
This Oreo cake pairs wonderfully with vanilla ice cream, fresh berries, or a drizzle of chocolate sauce. It’s perfect for birthdays, anniversaries, or any celebration.
Storage and Reheating
Store the Oreo cake in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. To reheat, simply let it sit at room temperature for 30 minutes before serving.
Cooking Mistakes
- Ensure your baking powder and soda are fresh for proper rising.
- Don’t overmix the batter; this can lead to a dense cake.
- Let the cakes cool completely before frosting.
- Use low-speed when mixing whipped cream to avoid over-whipping.
- Measure ingredients accurately for the best results.
Helpful Tips
- Chill your mixing bowl for whipped cream for better results.
- Use a serrated knife to level your cake layers for a professional look.
- Experiment with different flavors of Oreos for a unique twist.
- Consider adding chocolate ganache for an extra layer of richness.
FAQs
Can I use regular cream instead of heavy cream?
It’s best to use heavy cream for the best texture, but you can use regular cream if you whip it well.
How long can I store the Oreo cake?
The cake can be stored in the fridge for up to 5 days or frozen for 3 months.
Can I make mini Oreo cakes?
Yes, you can use a muffin tin to create mini cakes, adjusting baking time accordingly.
What can I use instead of buttermilk?
You can make your own by mixing milk with a tablespoon of vinegar or lemon juice.
Is it possible to make this cake without eggs?
Yes, you can use flax eggs or applesauce as a substitute for eggs in this recipe.
Conclusion
This Oreo cake is a delightful dessert that is easy to make and sure to impress. With its rich chocolate flavor and creamy layers, it’s perfect for any occasion. Make it for your next celebration, and watch your guests devour every slice!
Oreo Cake
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 15 Oreo cookies crushed
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- Additional Oreos for decoration
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until combined.
- Fold in the crushed Oreo cookies gently.
- Divide the batter equally between the prepared cake pans.
- Bake for 30 minutes or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Whip the heavy cream with powdered sugar until stiff peaks form.
- Layer the cakes with whipped cream and more crushed Oreos in between, then frost the top and sides.