The Oreo Cake is a delectable dessert that combines the rich flavors of chocolate cake and the iconic Oreo cookie. This delightful treat has gained immense popularity for its unique combination of textures and tastes. The cake features layers of moist chocolate cake sandwiched between a luscious Oreo cream filling and covered with a creamy chocolate buttercream frosting. It is then adorned with crushed Oreo cookie crumbs, giving it a stunning appearance and an irresistible taste.

The origin of the Oreo Cake can be traced back to the early 20th century when the Oreo cookie itself was first introduced. The Oreo cookie, a sandwich cookie consisting of two chocolate-flavored wafers with a sweet creme filling, was created by the National Biscuit Company (Nabisco) in 1912. It quickly became one of the most beloved and popular cookies in the United States.

Over time, people began incorporating Oreo cookies into various desserts, including cakes, pies, and ice creams. The idea of integrating Oreo cookies into a cake is believed to have emerged as a result of this love for the cookie and the desire to enhance traditional chocolate cakes with its distinctive flavor.

Today, the Oreo Cake has become a classic dessert, enjoyed at birthday parties, special occasions, and gatherings of all kinds. Its combination of familiar flavors with a fun twist has made it a favorite among both children and adults alike.

INGREDIENTS

Chocolate Layer Cake:

• 3/4 cup unsweetened cocoa powder (not Dutch process)
• 1 and 1/2 cups granulated sugar
• 1 and 1/2 cups cake flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs, at room temperature
• 1/4 cup vegetable or canola oil
• 1 cup full-fat sour cream or full-fat Greek yogurt, at room temperature
• 2 teaspoons vanilla extract
• 1/2 cup hot coffee or hot water
• 1 cup milk chocolate chopped
• 1 15.25 ounce package Oreos

Oreo Cream:

• 1/4 cup unsalted butter, softened to room temperature
• 1/4 cup shortening
• 2 and 1/2 cups confectioners’ sugar
• 2 Tablespoons milk or cream
• 2 teaspoons vanilla extract

Chocolate Buttercream:

• 3/4 cup unsalted butter, softened to room temperature
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 4 cups confectioners’ sugar
• 1/4 cup milk or cream
• 16 additional Oreo cookies, pulsed into a fine crumb

INSTRUCTIONS

1. Preheat the oven to 350°F (177°C) and position the oven rack in the center of the oven. Grease two 9-inch cake pans with nonstick spray and line the bottom of each pan with a single layer of Oreos. Set aside.
2. In a large bowl, using a handheld or stand mixer with a paddle attachment, combine the cocoa powder, granulated sugar, cake flour, baking soda, and salt on low speed for 30 seconds.
3. Add the eggs, vegetable or canola oil, sour cream or Greek yogurt, and vanilla extract to the dry ingredients. Mix on medium-low speed for about 1 minute until well combined.
4. Remove the bowl from the mixer and stir in the hot coffee or hot water and chopped milk chocolate. Some of the chocolate chips may melt, but avoid overmixing the batter.
5. Pour the batter into the prepared cake pans over the layer of Oreos. Bake for 28-32 minutes or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool completely in the pans on a wire rack.
6. While the cakes cool, prepare the Oreo Cream Filling. In a large bowl, using a handheld or stand mixer with a paddle attachment, cream the softened butter and shortening on high speed until fluffy.
7. Gradually add the confectioners’ sugar, 1 cup at a time, alternating with the milk or cream and vanilla extract. Mix until the filling is thick and well combined. Place the Oreo Cream Filling in the refrigerator to chill.
8. Next, make the Chocolate Buttercream. In a large bowl, using a handheld or stand mixer with a paddle attachment, cream the softened butter on high speed until fluffy (about 1 minute).
9. Beat in the unsweetened cocoa powder and vanilla extract on low speed. Then, add the confectioners’ sugar, 1 cup at a time, alternating with the milk or cream, until a thick buttercream forms. Place the Chocolate Buttercream in the refrigerator to chill.
10. Once the cakes have cooled, assemble the Oreo Cake. Place one cooled cake layer on a cake stand or large plate, with the Oreo cookie side facing down.
11. Use an offset spatula or knife to cover the top of the first cake layer with a 1-inch thick layer of Oreo Cream Filling.
12. Place the second cake layer on top of the filling, with the Oreo cookie side facing up.
13. Cover the entire tall layer cake with the chilled Chocolate Buttercream, working quickly.
14. Press the Oreo crumbs onto the sides and top of the cake to create a decorative appearance.
15. Slice and serve the Oreo Cake. Leftover cake can be covered and stored in the refrigerator for up to 3 days.
16. To make ahead, you can prepare the cake layers, frosting, and filling in advance and refrigerate them separately. Assemble and frost the cake on the day you want to serve it.

Enjoy this delightful and indulgent Oreo Cake with friends and family!