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Perfect Oreo Cake with Coffee Oreo Buttercream

Perfect Oreo Cake with Coffee Oreo Buttercream - featured image
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A tender chocolate cake studded with Oreo pieces, topped with a creamy coffee-infused Oreo buttercream. This indulgent dessert is perfect for celebrations or a cozy treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (65g) unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup (240ml) buttermilk, room temperature
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 cup (about 12) Oreo cookies, coarsely chopped
  • 1 cup (226g) unsalted butter, softened
  • 3 ½ cups (420g) powdered sugar
  • 2 tablespoons heavy cream or milk
  • 1 tablespoon instant coffee granules
  • 1 tablespoon hot water
  • 1 teaspoon vanilla extract
  • 1 cup (about 10) Oreo cookies, finely ground

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line bottoms with parchment paper, grease paper, and dust with cocoa powder.
  2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
  4. In a stand mixer bowl, beat granulated sugar, brown sugar, and vegetable oil on medium speed for 2 minutes.
  5. With mixer on low, alternately add dry and wet ingredients to sugar-oil mixture, starting and ending with dry. Mix until just combined.
  6. Gently fold coarsely chopped Oreos into batter with a rubber spatula.
  7. Divide batter evenly between prepared pans. Bake for 25-30 minutes, until a toothpick inserted in center comes out with moist crumbs. Cool in pans 10 minutes, then turn out onto wire rack to cool completely.
  8. For buttercream: Dissolve instant coffee in 1 tablespoon hot water; let cool. Beat softened butter on medium speed until creamy and pale, about 3 minutes.
  9. Add powdered sugar 1 cup at a time, beating on low then medium. Add dissolved coffee, heavy cream, and vanilla; beat on medium-high 2-3 minutes until fluffy.
  10. Fold in finely ground Oreo crumbs until evenly distributed.
  11. Place one cooled cake layer on serving plate. Spread ½ cup buttercream on top. Place second layer on top, bottom-side up. Apply thin crumb coat of frosting all over; refrigerate 15 minutes.
  12. Frost cake with remaining buttercream. Decorate with extra crushed Oreos if desired.

Notes

Room temperature ingredients are essential for best texture. Do not overmix batter. Crumb coat helps trap crumbs. Cake tastes even better the next day.

Nutrition

Keywords: Oreo cake, coffee buttercream, chocolate cake, Oreo dessert, birthday cake

Find it online: https://emacrave.com/perfect-oreo-cake-with-coffee-oreo-buttercream/