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Hi Bold Bakers!
A cake is a sign of celebration and what better reason to celebrate than finding this recipe for Oreo Cake.
I love this Oreo Cake because it is so light and fluffy. The Homemade Yogurt in the recipe makes it incredibly rich while still feeling weightless. And this Bold chocolate cake is versatile. Feel free to use the cake base with other frostings of your choosing. I guarantee it will never let you down.
![img_7595](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 853 1280"></svg> "img_7595")
This Oreo Cake is a triple Chocolate threat. The Cake contains both cocoa and dark chocolate and then you wrap all that in a frosting that is speckled with cookies, well that’s just heaven on a cracker!
The Oreo Cream Cheese Frosting has the right amount of sweetness to pair with the lightness of the chocolate cake.
Mixing in the Oreo crumbs will give it a cookies and cream flavor that is sure to ignite all the nostalgia of your childhood as well as please the taste buds of any little ones who might be around for a slice.
Layering the frosting between the chocolate cakes is like making a huge, triple layer Oreo! Who doesn’t love the sound of that? And decorating this cake can be super simple. Just sprinkle some extra Oreo cookie crumbs on top and add some whole Oreos for a refined look.
If you love OREO Cookies like I do, check out my Big & Bold OREO Recipes.
Prep Time 30 minutes mins
Cook Time 25 minutes mins
Total Time 55 minutes mins
Learn how to make my Oreo Cake recipe which is a celebration in every bite. It features my new chocolate cake recipe with Oreo Cream Cheese Frosting.
Author: adapted fromlifeloveandsugar.com
Servings: 10 servings
Ingredients
- ½ cup (2oz/57g) cocoa powder
- 1½ cups (7.5oz/210g) all purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ sticks (6oz/180g) butter, room temperature
- 1 cup (8 oz/225g) sugar
- 3 eggs , beaten
- 1½ teaspoons vanilla extract
- 1 cup (10oz/282g) plain yogurt
- ¼ cup (1.5oz/43g) chocolate, melted
- OREO cream Cheese Frosting
- 2½ cups (1 lb 4 oz/574g) powdered sugar, sifted
- 2 cups (16oz/454g) cream cheese, at room temperature
- ½ cup (4oz/115g) butter, at room temperature
- 2 teaspoons vanilla extract
- ½ pack oreos plus extra for the top
Instructions
To make the cake: Preheat the oven to 350ºF (180oC). Grease 3 (6-inch) round cake pans or springform pans and line the bottoms with a round piece of parchment paper.
In a mixing bowl, combine the cocoa powder, flour, baking powder, baking soda and salt. Gently mix using a spoon.
In a large mixing bowl (or on a stand mixer) combine the butter and sugar. Beat using an electric mixer until light and fluffy.
Add in the eggs and vanilla and beat it on high speed. (high speed will stop this mix from separating)
Add in the yogurt and melted chocolate and mix in swiftly.
By hand, using a spatula or large spoon add the flour mixture to the wet ingredients and fold in the mixture until no flour remains.
Evenly divide the batter between the 3 pans.
Bake for roughly 22-25 minutes. Bake until a toothpick inserted in the center comes out clean.
Once the cake is done baking, allow them to cool completely in the pan loosely covered with foil. Once cool, remove from the tin.
To prepare the frosting: In a large bowl, using an electric mixer on medium-high speed cream cheese and butter until smooth. Then slowly add in the powdered sugar one spoonful at a time. it is smooth and creamy (do not overbeat). Stir in the vanilla and Oreo cookie crumbs. Chill until needed
Once cakes are cool, using a serrated night shave off any lumps or bumps on top of the cake that make them uneven.
Place the first layer of cake on cake plate. Spread a spoonful of frosting on top in an even layer. Continue this step with the next two layers.
Crumb Layer: Once the cake is stacked, spread a big spoonful of frosting on top and work it down and around the sides of the cake. Cover as much as you can with a thin layer of frosting and then pop it in the fridge to chill for a minimum of 30 minutes.
Once chilled, follow with more frosting creating the final layer. Try and spread your frosting as evenly as possible. Pipe some rossetes on top and scatter over more cookie crumbs.
Enjoy straight away or keep refrigerated and eat within 3 days.
This Recipe Made By Bold Bakers
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