Description
A delightful and indulgent Cookies and Cream Oreo Cake, perfect for celebrations or a sweet treat after a busy day.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 10 crushed Oreos for topping
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour your cake pans.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well blended.
- Add eggs, milk, vegetable oil, and vanilla extract. Mix on medium speed for about 2 minutes.
- Carefully stir in boiling water until combined.
- Pour batter evenly into prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
- Remove cakes from the oven and let cool in pans for 10 minutes, then turn onto wire racks to cool completely.
- For the frosting, beat softened butter until creamy. Gradually add powdered sugar, followed by heavy cream and vanilla extract. Blend until fluffy.
- Once cakes are cool, spread frosting between layers and frost the top and sides. Crumble Oreos on top for garnish.
Notes
If frosting is too thick, add a splash more heavy cream. Use gluten-free flour for a gluten-free version.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg