Oreo Cake
Indulging in a slice of Oreo cake is like taking a bite of pure bliss. This dessert, with its layers of chocolate and luscious cream, is perfect for any occasion, be it a birthday celebration or a casual gathering. With a delightful crunch from the Oreo cookies and a smooth, velvety texture, this cake will leave your taste buds begging for more. Let’s dive into this mouth-watering recipe that will surely impress your family and friends!
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup milk
- ½ cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup boiling water
- 15 Oreo cookies, crushed
- 1 cup heavy cream
- ½ cup powdered sugar
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is about 20 minutes, and the cooking time is approximately 30 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 350 calories, 20g fat, 45g carbohydrates, and 5g protein. Note that these values may vary based on specific ingredients used.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add milk, vegetable oil, eggs, and vanilla extract to the dry ingredients.
- Mix on medium speed for 2 minutes until well combined.
- Stir in the boiling water until the batter is smooth.
- Fold in the crushed Oreo cookies gently.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Whip the heavy cream with powdered sugar until stiff peaks form, then frost between and on top of the cakes.
Alternative Ingredients
If you’re looking for alternatives, you can use almond milk instead of regular milk, and coconut oil in place of vegetable oil for a different flavor profile. Gluten-free flour can also be substituted for those with dietary restrictions.
Serving and Pairings
This Oreo cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh berries on the side add a refreshing contrast to the rich flavors.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze the cake for up to 3 months; just ensure it’s well-wrapped to prevent freezer burn.
Cooking Mistakes
- Don’t overmix the batter, as this can lead to a dense cake.
- Ensure your oven is properly calibrated for accurate baking times.
- Allow the cakes to cool completely before frosting to prevent melting.
- Use fresh ingredients for the best flavor and texture.
- Measure your flour correctly; too much can alter the cake’s density.
Helpful Tips
- For a richer chocolate flavor, add an extra tablespoon of cocoa powder.
- Chill your mixing bowl and beaters before whipping cream for better results.
- Crush the Oreos in a zip-lock bag for a mess-free experience.
- Use room temperature ingredients for a smoother batter.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cakes a day in advance and store them in the refrigerator. Just frost them on the day you plan to serve.
What can I use instead of heavy cream?
You can substitute heavy cream with whipped topping or a dairy-free alternative like coconut cream.
How do I make the cake less sweet?
To reduce sweetness, consider using unsweetened cocoa powder and cutting down on the sugar in the frosting.
Can I add other flavors to the cake?
Absolutely! You can incorporate flavors like mint or almond extract for a unique twist.
Is this cake suitable for freezing?
Yes, this cake freezes well. Just wrap it tightly and store it in the freezer for up to 3 months.
Conclusion
The Oreo cake is not just a dessert; it’s a celebration of flavors and textures that everyone will love. With its rich chocolate base and creamy frosting, this cake is perfect for any occasion. Try this recipe and indulge in a delightful treat that will impress your guests and satisfy your sweet tooth!
Oreo Cake
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup milk
- ½ cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup boiling water
- 15 Oreo cookies crushed
- 1 cup heavy cream
- ½ cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add milk, vegetable oil, eggs, and vanilla extract to the dry ingredients, mixing well.
- Stir in the boiling water until the batter is smooth.
- Fold in the crushed Oreo cookies gently.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Whip the heavy cream with powdered sugar until stiff peaks form, then frost between and on top of the cakes.
