This moist Oreo chocolate cake is a dream come true for any chocolate and Oreo lover. With a rich, chocolatey base and a smooth, sweet Oreo buttercream icing, this cake is both indulgent and easy to make. The whole Oreos on top add a fun and crunchy decoration, making this cake perfect for celebrations or just a treat-yourself day. If you’re craving a moist chocolate cake with a delightful cookie twist, this recipe is sure to become a favorite.
Why You’ll Love This Recipe
This cake is incredibly moist, thanks to the combination of vegetable oil, milk, and warm water, which gives the chocolate cake a tender crumb. The Oreo buttercream icing adds a sweet, creamy finish, with just the right amount of crunch from the crushed Oreos. The cake itself is easy to make, using simple ingredients you likely already have on hand. Whether you’re making this for a special occasion or just to satisfy your chocolate cravings, this Oreo chocolate cake is a must-try.
Perfect Occasion to Make This Recipe
This cake is perfect for birthdays, family gatherings, or any time you want to make a dessert that’s both fun and delicious. It’s also great for when you want to impress guests with a homemade cake that looks and tastes like it came from a bakery. The whole Oreos on top make it visually stunning, while the rich chocolate flavor and creamy Oreo buttercream make it a crowd-pleaser. If you’re looking for a dessert that combines chocolate and cookies, this cake is perfect for you.
Decoration Tips
Once the cake has cooled and is topped with the Oreo buttercream, add whole Oreos to the top for decoration. You can place them in a neat pattern or create a more casual, scattered look. For an extra touch, you could crumble a few more Oreos over the top or drizzle some melted chocolate over the cake for added richness. If you want to take the presentation up a notch, consider piping extra buttercream swirls between the whole Oreos and topping each one with a mini Oreo.
Ingredients:
For the cake:
- 125 g plain flour
- 200 g caster sugar
- 65 g cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 1 large egg, room temperature
- 60 ml vegetable oil
- 125 ml milk, room temperature (semi-skimmed or any preferred type)
- 1 teaspoon vanilla extract
- 125 ml warm water
For the Oreo buttercream:
- 150 g unsalted butter, softened
- 200 g icing sugar
- 1-2 tablespoons milk (any type)
- 3 Oreo cookies, finely crushed
- 9 whole Oreo cookies for decoration (optional)
Method:
- Preheat the oven: Heat your oven to 350°F (175°C) and grease or line an 8×8” baking tin with parchment paper.
- Prepare the cake batter: In a large bowl, whisk together the flour, caster sugar, cocoa powder, baking powder, bicarbonate of soda, and salt until well combined.
- Add the wet ingredients: Add the egg, vegetable oil, milk, and vanilla extract to the dry ingredients. Mix until smooth. Gradually stir in the warm water, mixing until the batter is fully combined and smooth.
- Bake the cake: Pour the batter into the prepared tin and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs. Be careful not to overbake, as this will dry out the cake.
- Cool the cake: Let the cake cool completely in the tin before moving on to the buttercream.
- Prepare the Oreo buttercream: In a large bowl, beat the softened butter with an electric mixer until light and fluffy. Gradually add the icing sugar and continue mixing until smooth. Add 1-2 tablespoons of milk to reach your desired consistency. Finally, fold in the finely crushed Oreos until evenly distributed throughout the buttercream.
- Ice the cake: Once the cake has fully cooled, spread the Oreo buttercream evenly over the top. Use a spatula to smooth it out.
- Decorate (optional): For an extra touch, decorate the top of the cake with whole Oreos. You can place them in a neat pattern or scatter them randomly for a fun look.
Enjoy!
