An unbelievable, absolutely heavenly cake. This beauty is a soft, moist Chocolate Cake that has Oreo cookies baked right in and it’s filled and frosted with delicious, smooth Oreo Cream Cheese Frosting.
This is not just a dream come true for a very special little boy, it is a dream come true for any chocolate, Oreo, and cake lover! This luscious chocolate cake is actually very easy to make, even though it’s made from scratch. It’s my absolute favorite, go-to chocolate cake and cupcake recipe. It’s packed with Oreo cookies inside and smooth Oreo cookie frosting all around.
This cake is my little man’s dream birthday cake. At least, it’s his dream this year. Every year, when I ask him what kind of a cake he wants for his birthday, he always comes back with chocolate. This year was no exception. He asked for a chocolate cake once again but with one little change, he wanted chocolate and Oreo cake. It was a fabulous idea.
It turned out to be a fabulous birthday cake too and it can easily be turned into cupcakes. You can look at these Chocolate Cupcakes for turning this cake into cupcakes. For frosting, just add it in batches to the piping bag and pipe frosting onto each cupcake. You can decorate each cupcake with a drizzle of hot fudge and crumbled Oreo cookies.
For this heavenly cake, I used my trusty Rodelle products like Pure Vanilla Extract and Baking Cocoa Powder. If you love to bake, I’m sure you know how good quality products can affect the end result. Once I tried Rodelle vanilla for the first time, many moons ago, I fell in love. I haven’t been able to touch another vanilla or cocoa product since “meeting” Rodelle.
It’s also worth mentioning that Rodelle is running a pretty fun contest right now and the winners have a chance to win a KitchenAid Mixer. You did read it right, I said “winners.” There are five grand prize winners actually! All you have to do is what you already love to do, BAKE, and share on Instagram. For specific details about the contest, you can visit here. But hurry, it ends on August 14th.
- 1 cup of unsweetened cocoa powder
- 1½ cups of hot water
- 2½ cups of flour
- 1¼ cup of sugar
- 1½ tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 3 eggs, room temperature
- ¾ cups of vegetable oil
- ½ cup sour cream
- 2 tsp vanilla extract
- 10 Oreo cookies, crushed
- 2 8-oz cream cheese packs, softened
- ½ cup unsalted butter, room temperature
- 1½ cups powdered sugar
- 14 Oreo cookies, pulsed in a blender
- About 12 Oreo cookies, chopped
- About a cup hot fudge topping
- (*Family sized pack of Oreo cookies is enough for this recipe.)
- Preheat the oven to 350. Grease and lightly flour 3, 8-inch round baking pans. (To flour the pans: grease with cooking spray then add some flour. Pat baking pan so that it's lightly covered in flour all over the inside, then turn the pan upside down and lightly pat to discard loose flour. **I do recommend using 3 of the same cake pans at a time because it will be much easier to divide all the batter equally among the pans.)
- In a small sauce pot, mix water with unsweetened cocoa powder. Bring to a low boil. Cook for about a minute and set aside to cool.
- In a bowl of an electric mixer, combine flour, sugar, baking powder, baking soda and salt. Mix until combined.
- Separately, whisk together vegetable oil, vanilla extract, eggs and sour cream.
- On low speed, slowly pour in the egg mixture into the dry ingredients. Once it's combined, bring the speed up to medium and beat for about two minutes.
- Lower speed to low again and slowly pour in cocoa mixture. Mix until just combined. Turn off mixer.
- Using a spatula, scrape sides and bottom of the bowl, continue mixing with a spatula until batter is smooth.
- Crush and chop Oreo cookies and fold them into the batter.
- Separate the batter between the 3 baking pans, evenly. Pat filled baking pans gently on the counter to get rid of any formed air pockets. Bake for about 18 minutes. Take out and let the cakes rest on the counter for 10 minutes.
- Carefully run a greased butter knife between sides of the cake pan and the cake. Let the cakes cool for about 10 more minutes and then carefully take them out of the pans. Let them cool completely on a wire rack before adding frosting or it will melt.
- Pulse Oreo cookies in a blender until it is just crumbs. Set aside.
- Beat butter and cream cheese together, on medium-high speed, until smooth, 2-3 minutes.
- Lower the speed to low and beat in powder sugar.
- Turn up the speed back to medium-high and beat for about 3-4 minutes, until the frosting is light, smooth and fluffy. Turn off the mixer.
- Add pulsed Oreo cookies and mix a few seconds more to thoroughly incorporate. Scrape sides and bottom of the bowl to mix well.
- Refrigerate it for about 20 minutes. Stir well.
- (You can use a large serrated knife to cut off the domes on the cake layers, to get an flat, even cake surface.)
- Frost the cake in between the layers and all around.
- (You can stick a long wooden skewer right in the center to secure the cake while it's setting.)
- Place the cake in the refrigerator for at least 2 hours to set.
- Once ready to serve, pour hot fudge topping over it top and let it drain off to the sides. (Make sure that the hot fudge topping is not actually hot but a little warm or it will melt the frosting.)
- Cut Oreo cookie in quarters and spread them on top of the cake.
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Disclosure: I’ve partnered with Rodelle to bring you this fabulous recipe. I am a big fan of their products and all the opinions, recipes, and photos are 100% my own.