Delight in Every Bite: Chocolate Cookie and Cream Oreo Cake
Reasons to Indulge
This Chocolate Cookie and Cream Oreo Cake is perfect for any celebration. Its rich chocolate flavor combined with creamy Oreo filling makes it a crowd-pleaser. Whether it’s a birthday party or a cozy family gathering, this cake will surely impress your guests. Plus, it is incredibly fun to make!
Whipping Up This Delicious Cake
Ingredients:
- All-purpose flour: 3 cups (375 g)
- Granulated sugar: 2 cups (400 g)
- Cocoa powder (unsweetened): 1 cup (100 g)
- Baking powder: 2 teaspoons
- Baking soda: 2 teaspoons
- Salt: 1⁄2 teaspoon
- Vegetable oil: 3⁄4 cup (180 ml)
- Butter (melted or softened): 1 1⁄2 cups (360 ml / ~340 g)
- Eggs: 3 large
- Hot water or hot coffee: 1 1⁄2 cups (360 ml)
- Vanilla extract: 2 teaspoons
- Whipped cream (cold): 3 cups (720 ml)
- Cream cheese (softened): 250 g
- Powdered sugar: 1 cup (120 g)
- Crushed Oreos: 1 1⁄2 cups (about 14–18 cookies)
- Extra crushed Oreos: 1⁄2 cup
- Whole Oreos: For topping
Directions:
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Preheat your oven to 350°F (180°C). Grease 3 round cake pans (23 cm) and line the bottoms with parchment paper. In a large bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together the vegetable oil, melted butter, eggs, and vanilla extract. Pour this wet mixture into the dry ingredients and mix until everything is smooth. Gradually add the hot water (or coffee) to the batter. Evenly divide the batter among the three prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely.
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In a mixing bowl, beat the cream cheese until it’s nice and smooth. Gradually add the cold whipped cream and mix on high speed until thick and fluffy. Then sprinkle in the powdered sugar and a splash of vanilla, mixing until everything is well combined. Carefully fold in the crushed Oreos to add that unique flavor.
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Begin assembling your cake by placing the first layer on a cake stand. Generously spread Oreo cream on top and sprinkle extra crushed Oreos. Place the second layer on top and repeat the cream and Oreo layer process. Add the third layer and cover the entire cake with a crumb coat. Chill it in the fridge for 10-15 minutes. Once chilled, fully cover the cake with the remaining Oreo cream and decorate with whole Oreos on top.
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Let the cake chill for at least 30 to 60 minutes before slicing. This helps set the layers perfectly.
Enjoying Chocolate Cookie and Cream Oreo Cake
This cake is best served chilled. Slice it up and serve it to your family and friends. They will definitely enjoy the combination of rich chocolate and creamy Oreo goodness!
Keeping Your Cake Fresh
Store any leftover cake in an airtight container in the refrigerator. It should stay fresh for up to 3-4 days. Just remember to keep it chilled so the cream remains firm.
Essential Tips for a Perfect Cake
- Make sure all your ingredients are at room temperature for a smoother batter.
- Use hot water or hot coffee as it helps to deepen the chocolate flavor.
- Chill your whipped cream and cream cheese before mixing to achieve the best texture.
- Don’t skip the chilling step after covering with a crumb coat; it sets the layers and makes slicing easier.
Fun Variations to Try
If you’re feeling adventurous, you can add a layer of chocolate ganache between the layers or swap out the Oreos for your favorite cookie. You can also experiment with different flavored whipped creams to change things up!
Nutritional Information
This cake is rich and indulgent. A typical slice (approximately 1/12 of the cake) contains about 400 calories, but this can vary based on portion sizes and specific ingredients used.
Perfect Serving Ideas for Family
Serve this cake with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an extra special treat. It’s also delightful with a cup of coffee or a glass of milk!
Tasty Pairings
This Chocolate Cookie and Cream Oreo Cake pairs nicely with fresh berries for a refreshing contrast. You might also enjoy it alongside a rich, brewed coffee to balance the sweetness.
Frequently Asked Questions
Q: Can I use other types of cookies instead of Oreos?
A: Absolutely! You can use any cookies you like for a different flavor. Just make sure they’re a crunchy kind that will hold up in the cream.
Q: How can I make this cake gluten-free?
A: You can substitute all-purpose flour with a gluten-free flour blend, ensuring it’s a 1:1 replacement for best results.
Q: Can I make this cake in advance?
A: Yes, you can bake the cake layers a day ahead and store them wrapped in plastic wrap. Just frost and assemble them on the day you plan to serve.
This Chocolate Cookie and Cream Oreo Cake is a delightful treat that everyone will love. Happy baking!
Chocolate Cookie and Cream Oreo Cake
Ingredients
For the cake
- 3 cups All-purpose flour
- 2 cups Granulated sugar
- 1 cup Cocoa powder (unsweetened)
- 2 teaspoons Baking powder
- 2 teaspoons Baking soda
- 1/2 teaspoon Salt
- 3/4 cup Vegetable oil
- 1 1/2 cups Butter (melted or softened) ~340 g
- 3 large Eggs
- 1 1/2 cups Hot water or hot coffee
- 2 teaspoons Vanilla extract
For the Oreo cream filling
- 3 cups Whipped cream (cold)
- 250 g Cream cheese (softened)
- 1 cup Powdered sugar
- 1 1/2 cups Crushed Oreos About 14–18 cookies
- 1/2 cup Extra crushed Oreos
- To taste Whole Oreos For topping
Instructions
Preparation
- Preheat your oven to 350°F (180°C). Grease 3 round cake pans (23 cm) and line the bottoms with parchment paper.
- In a large bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together the vegetable oil, melted butter, eggs, and vanilla extract.
- Pour the wet mixture into the dry ingredients and mix until smooth.
- Gradually add the hot water (or coffee) to the batter and mix well.
- Evenly divide the batter among the three prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool completely.
Filling preparation
- In a mixing bowl, beat the cream cheese until smooth.
- Gradually add the cold whipped cream and mix on high speed until thick and fluffy.
- Sprinkle in the powdered sugar and a splash of vanilla, mixing until well combined.
- Carefully fold in the crushed Oreos.
Assembly
- Place the first layer of cake on a cake stand and generously spread Oreo cream on top; sprinkle with extra crushed Oreos.
- Place the second layer on top and repeat the cream and Oreo layer process.
- Add the third layer and cover the entire cake with a crumb coat.
- Chill in the fridge for 10-15 minutes, then fully cover the cake with the remaining Oreo cream and decorate with whole Oreos.
- Let the cake chill for at least 30 to 60 minutes before slicing to help set the layers.
