introduction
This Oreo-Filled Chocolate Cake is rich, creamy, and full of Oreo flavor. It has soft chocolate layers, an Oreo cream filling, and a shiny chocolate ganache on top. If you like simple cakes, try this banana coffee cake recipe for a different flavor.
why make this recipe
- It is easy to follow with common ingredients.
- It mixes classic chocolate cake with a creamy Oreo filling.
- It looks good for parties and tastes decadent.
how to make Oreo-Filled Chocolate Cake
Make the cake layers, whip the Oreo cream, and pour warm ganache over the top. Cool the cakes, spread the Oreo cream between the layers, and let the ganache drip down the sides. Use room temperature butter and cool the cakes before frosting.
Ingredients :
- 2 cups all-purpose flour
- 1 ½ cups sugar
- ¾ cup cocoa powder
- 2 tsp baking powder
- ½ tsp salt
- 1 cup butter, softened
- 3 eggs
- 1 cup milk
- 1 tsp vanilla extract
- 2 cups heavy cream, whipped
- ½ cup powdered sugar
- 1 cup crushed Oreos
- 1 tsp vanilla extract
- 1 cup dark chocolate, chopped
- ½ cup heavy cream
Directions :
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
- In another bowl, cream the softened butter until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in the milk and vanilla extract.
- Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
- For the frosting, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Stir in the crushed Oreos.
- For the ganache, heat the chopped dark chocolate and heavy cream over low heat until melted and smooth.
- Once the cakes are cool, place one layer on a serving plate, spread a layer of frosting on top, and place the second layer on top.
- Pour the chocolate ganache over the top of the cake and let it drip down the sides.
- Decorate with additional Oreo crumbs if desired.
- Serve and enjoy your decadent Oreo-filled chocolate cake!
how to serve Oreo-Filled Chocolate Cake
Slice the cake with a sharp knife for clean pieces. Serve at room temperature or slightly chilled. Add extra whipped cream or whole Oreos on the side for guests.
how to store Oreo-Filled Chocolate Cake
Cover the cake with a cake keeper or plastic wrap. Store in the fridge for up to 4 days. For longer storage, freeze slices in an airtight container for up to 1 month; thaw in the fridge before serving.
tips to make Oreo-Filled Chocolate Cake
- Use room temperature butter and eggs for a smooth batter.
- Cool the cakes fully before adding the whipped filling.
- Warm the ganache slightly so it pours easily and makes smooth drips.
- Crush Oreos by hand to keep small chunks for texture.
- Use a serrated knife and a gentle sawing motion to slice the cake.
variation (if any)
- Add chopped Oreos into the batter for more Oreo pieces inside.
- Use milk or semi-sweet chocolate for a sweeter ganache.
- Add a layer of chocolate mousse instead of whipped cream for a richer cake.
- Replace dark chocolate with white chocolate and add food coloring for a fun look.
FAQs
Q: Can I use store-bought frosting instead of making the Oreo cream?
A: Yes. Use a whipped vanilla frosting and fold in crushed Oreos for a quick option.
Q: Do I have to chill the cake before slicing?
A: Chilling helps the filling set and makes slicing neater, but you can slice at room temperature if you prefer.
Q: Can I make this cake gluten-free?
A: Yes. Replace the all-purpose flour with a 1:1 gluten-free flour blend and use gluten-free Oreos. Adjust baking time if needed.
Q: How do I reheat a slice before serving?
A: Let slices come to room temperature, or warm briefly in a microwave for 8-12 seconds if you like it warm.
Oreo-Filled Chocolate Cake
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This decadent Oreo-Filled Chocolate Cake features rich chocolate layers, creamy Oreo filling, and a shiny chocolate ganache topping.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups sugar
- ¾ cup cocoa powder
- 2 tsp baking powder
- ½ tsp salt
- 1 cup butter, softened
- 3 eggs
- 1 cup milk
- 1 tsp vanilla extract
- 2 cups heavy cream, whipped
- ½ cup powdered sugar
- 1 cup crushed Oreos
- 1 tsp vanilla extract
- 1 cup dark chocolate, chopped
- ½ cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Whisk together the flour, sugar, cocoa powder, baking powder, and salt in a large bowl.
- Cream the softened butter until light and fluffy in another bowl. Add eggs one at a time, mixing well after each addition, then stir in the milk and vanilla extract.
- Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
- Whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form for the frosting. Stir in the crushed Oreos.
- Heat the chopped dark chocolate and heavy cream over low heat until melted and smooth for the ganache.
- Once the cakes are cool, place one layer on a serving plate, spread a layer of frosting on top, and place the second layer on top.
- Pour the chocolate ganache over the top of the cake and let it drip down the sides.
- Decorate with additional Oreo crumbs if desired.
- Serve and enjoy your decadent Oreo-filled chocolate cake!
Notes
Use room temperature butter and eggs for a smooth batter. Cool the cakes fully before adding the whipped filling.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
