Oreo Cookie Cake
A delightful dessert combining Oreo cookies with rich chocolate cake, elegantly layered with creamy frosting and topped with crushed Oreos, perfect for any occasion.
Ingredients
For the Cake
- 2 cups All-Purpose Flour
- 3/4 cup Unsweetened Cocoa Powder
- 2 cups Granulated Sugar
- 1.5 teaspoons Baking Powder
- 1.5 teaspoons Baking Soda
- 1 teaspoon Salt
- 4 large Eggs
- 1 cup Whole Milk
- 1/2 cup Vegetable Oil
- 2 teaspoons Vanilla Extract
- 1 cup Boiling Water
For the Frosting
- 1 cup Unsalted Butter, softened
- 4 cups Powdered Sugar
- 1/4 cup Heavy Cream
- 2 teaspoons Vanilla Extract
- 1 cup Crushed Oreo Cookies
Garnish
- 12 pieces Whole Oreo Cookies
- 1 cup Chocolate Ganache (optional)
Instructions
Preparation
- Preheat your oven to 350°F (180°C) and grease two 9-inch round cake pans.
- In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Beat in the eggs, milk, vegetable oil, and vanilla extract until smooth.
- Stir in the boiling water until well mixed; the batter will be thin.
- Pour the batter evenly into the prepared cake pans.
Baking
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Making the Frosting
- While cooling, make the frosting by beating the softened butter until creamy.
- Gradually add powdered sugar, heavy cream, and vanilla, mixing until fluffy.
- Fold in the crushed Oreo cookies.
Assembly
- Place one cake layer on a serving plate and spread frosting on top.
- Add the second layer and frost the top and sides of the cake.
- Garnish with whole Oreos and drizzle with chocolate ganache if desired.
Notes
Add a sprinkle of sea salt on top for an enhanced flavor contrast. Customize by swapping in other crushed cookies or candies, serve with fresh berries for a touch of freshness.