by Austin Carter
New Recipe
- Prep Time: 50 minutes - Cook Time: 35 minutes - Cooling and Frosting: 1 hour 15 minutes - Total Time: 2 hours 40 minutes - Course: Dessert - Cuisine: American - Servings: 12 - Calories: 450 kcal
– 2 Round Cake Pans – Mixing Bowls – Whisk or Electric Hand Mixer – Spatula or Wooden Spoon – Oven and Oven Mitts – Cooling Rack – Cake Stand – Parchment Paper – Toothpicks
For the Cake: – 2 cups all-purpose flour – 1 ¾ cups granulated sugar – ¾ cup cocoa powder unsweetened – 2 teaspoons baking powder – Pinch of salt – 4 large eggs – 1 cup whole milk – ½ cup vegetable oil – 2 teaspoons vanilla extract – 1 cup Crushed Oreo cookies
For the Oreo Cream Frosting: – 1 cup unsalted butter softened – 4 cups powdered sugar – ½ cup heavy cream – 1 teaspoon vanilla extract – ½ cup Crushed Oreo cookies
1. Preheat your oven to 350°F (175°C). Grease and line two round cake pans with parchment paper if desired. 2. In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, and a pinch of salt. 3. In a separate bowl, whisk together the eggs, whole milk, vegetable oil, and vanilla extract.
4. Gradually incorporate the wet ingredients into the dry mixture, stirring until a smooth batter forms. Fold in the crushed Oreo cookies. 5. Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely on a rack.
6. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, heavy cream, and vanilla extract, beating until smooth. Fold in the crushed Oreo cookies. 7. Frost one cooled cake layer generously, place the second layer on top, and cover the entire cake with the Oreo cream frosting.
8. Decorate the cake with additional crushed Oreo cookies for a finishing touch. 9. Slice and savor the indulgent combination of moist chocolate cake and creamy Oreo goodness!