Oreo Cake Recipe
This Oreo Cake features incredibly moist dark chocolate cake layers topped with a fluffy marshmallow Oreo frosting. Made with dark cocoa powder, coffee, and crushed Oreo cookies, it's the perfect cookies-and-cream dessert for birthdays, celebrations, or any chocolate lover.
Equipment
- two 8-inch or 9-inch round cake pans
- large mixing bowl
- Hand mixer
- whisk
- serrated knife For leveling cake layers
Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 cup unsweetened dark cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 1 1/2 cups hot water
- 1/2 cup hot coffee
- 3/4 cup vegetable oil
- 2 tbsp white vinegar
- 1 tsp vanilla extract
- 1/2 cup unsalted butter
- 1/2 cup vegetable shortening
- 1 7 oz jar marshmallow cream (fluff)
- 3 cups powdered sugar
- 1/2-1 tsp salt
- 1 tsp vanilla extract
- 1-2 tbsp heavy whipping cream
- 10 Oreo cookies, crushed
Instructions
- Preheat the oven to 350°F. Butter and flour two 8-inch or 9-inch round cake pans and line the bottoms with parchment paper if desired.
- Whisk together the flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
- Whisk together the hot water, coffee, vegetable oil, vinegar, and vanilla extract. Gradually stir the wet ingredients into the dry ingredients until smooth.
- Divide the batter evenly between the prepared pans. Bake for 34 to 38 minutes, or until a toothpick inserted about 3 inches from the edge comes out clean.
- Allow the cakes to cool completely before removing them from the pans.
- For the frosting, beat together the butter and shortening until smooth. Add the marshmallow fluff and mix well. Gradually beat in the powdered sugar, then add the salt, vanilla extract, and 1 tablespoon of heavy cream. Add additional cream as needed until smooth and spreadable.
- Level the cooled cake layers if necessary. Place one layer on a serving plate, spread with half of the frosting, and sprinkle with half of the crushed Oreos.
- Top with the second cake layer, spread with the remaining frosting, and finish with the remaining crushed Oreos. Refrigerate until ready to serve and bring to room temperature before serving.
Notes
If you prefer, replace the coffee with an additional 1/2 cup hot water. Hershey's Special Dark Cocoa Powder gives the closest Oreo flavor, although Dutch-process or black cocoa also works well. Adjust the salt in the frosting depending on whether you use salted or unsalted butter. For a fully frosted cake, reserve frosting for the sides and top and use extra crushed Oreos for decoration. Store loosely covered in the refrigerator and serve at room temperature.