Triple Layer Chocolate Oreo Cake
Indulging in a slice of rich and decadent Triple Layer Chocolate Oreo Cake is an experience that transcends the ordinary. This cake is a chocolate lover’s dream come true, featuring three moist layers of chocolate cake infused with crushed Oreo cookies and smothered in a creamy Oreo buttercream frosting. Whether it’s a celebration or just a sweet treat for yourself, this cake promises to impress with its luscious flavors and stunning appearance. Let’s dive into the details of this delightful cake and see how it comes together!
What You’ll Love About This Recipe
– Three layers of moist chocolate cake that are perfectly balanced with the richness of cocoa and the crunch of Oreo cookies.
– A creamy Oreo frosting that adds a delightful sweetness and smooth texture to each bite.
– An impressive presentation that makes it a showstopper for birthdays, anniversaries, or any festive occasion.
– Simple ingredients that come together to create a dessert that looks and tastes gourmet.
Shopping List
- 3 3/4 cups all-purpose flour
- 3 3/4 cups granulated sugar
- 1 1/2 cups unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup whole milk
- 1 cup full-fat sour cream
- 1 3/4 cups coconut oil (liquified) or canola oil
- 4 large eggs + 3 large egg yolks
- 1 tablespoon vanilla extract
- 1 1/2 cups hot water
- 39 Oreo cookies
- 4 1/2 cups confectioners’ sugar (sifted)
- 1 1/4 cups unsweetened cocoa powder (sifted)
- 2 sticks (8 ounces) unsalted butter (very soft)
- 2/3 cup half-and-half (more if needed)
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup crushed Oreo cookie crumbs (filling removed), divided
Essential Tools for Success
- Mixing bowls: For combining dry and wet ingredients.
- Stand mixer or hand mixer: To ensure a well-blended batter and fluffy frosting.
- Spatula: For folding in ingredients and spreading frosting.
- 3 9-inch round cake pans: To bake the layers evenly.
- Cooling racks: To cool the cakes completely before frosting.
- Measuring cups and spoons: For precise ingredient measurements.
- Offset spatula: For easy and smooth frosting application.
From Start to Finish: Triple Layer Chocolate Oreo Cake
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This step is crucial for ensuring that your cake layers rise beautifully.
Step 2: Prepare the Cake Pans
Grease the bottom and sides of three 9-inch round cake pans with coconut oil or canola oil. Line the bottoms with parchment paper for easy removal after baking.
Step 3: Mix the Dry Ingredients
In a large mixing bowl, whisk together 3 3/4 cups all-purpose flour, 3 3/4 cups granulated sugar, 1 1/2 cups cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt until well combined.
Step 4: Combine the Wet Ingredients
In another bowl, mix 1 cup whole milk, 1 cup full-fat sour cream, 1 3/4 cups liquified coconut oil (or canola oil), 4 large eggs, 3 large egg yolks, and 1 tablespoon vanilla extract. Whisk until smooth.
Step 5: Combine Dry and Wet Mixtures
Slowly pour the wet mixture into the dry ingredients while mixing on low speed. Once combined, carefully add 1 1/2 cups hot water to the batter, mixing until smooth. The batter will be quite liquid, and that’s normal!
Step 6: Fold in the Crushed Oreos
Gently fold in 19 crushed Oreo cookies into the batter, ensuring they are evenly distributed.
Step 7: Bake the Cakes
Divide the batter evenly among the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Step 8: Prepare the Oreo Buttercream Frosting
In a large bowl, beat together 2 sticks of very soft unsalted butter until creamy. Gradually add in 4 1/2 cups sifted confectioners’ sugar and 1 1/4 cups sifted cocoa powder. Mix until combined. Slowly add in 2/3 cup half-and-half, 1/2 teaspoon salt, and 2 teaspoons vanilla extract. Beat until the frosting is light and fluffy. If needed, add more half-and-half to reach your desired consistency.
Step 9: Assemble the Cake
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top, then sprinkle with 1/3 cup of crushed Oreo cookie crumbs. Repeat this process with the second layer. Top with the final layer of cake and frost the top and sides of the entire cake.
Step 10: Decorate and Serve
For a finishing touch, decorate the top of the cake with remaining crushed Oreo crumbs and whole Oreos if desired. Slice, serve, and enjoy the rich flavors of your Triple Layer Chocolate Oreo Cake!
Flavor-Forward Alternatives
- For a minty twist, add 1 teaspoon of peppermint extract to the frosting.
- Swap out the cocoa powder for a dark chocolate cocoa for a deeper flavor.
- Incorporate espresso powder into the cake batter for a mocha flavor.
- Try using almond extract instead of vanilla for a nutty aroma in the frosting.
Behind-the-Scenes Notes
This Triple Layer Chocolate Oreo Cake can be made a day in advance. Just be sure to keep it covered in the refrigerator to maintain its freshness. You can also freeze the layers separately before frosting. Just wrap them tightly in plastic wrap and store them in an airtight container. When ready to serve, thaw them in the refrigerator overnight and frost as desired.
- If you don’t have three cake pans, you can bake the layers one at a time, allowing each layer to cool completely before frosting.
- Using a kitchen scale can help ensure precise measurements, especially for the flour and sugar.
Keep It Fresh: Storage Guide
Store any leftover Triple Layer Chocolate Oreo Cake in an airtight container at room temperature for up to 3 days. If you want to extend its shelf life, refrigerate it, where it can last up to a week. Before serving, let it come to room temperature for the best flavor and texture.
Common Questions
Can I make this cake gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Be sure to check that all other ingredients are gluten-free as well.
How do I prevent the cake from sticking to the pans?
Greasing the pans and lining them with parchment paper is key. Allow the cakes to cool in the pans for a few minutes before transferring them to a wire rack.
Can I use a different type of frosting?
Absolutely! You can use a classic vanilla buttercream or cream cheese frosting if you prefer. Just keep in mind that it will change the flavor profile of the cake.
Is it possible to make mini versions of this cake?
Yes! You can use smaller cake pans to create mini versions. Adjust the baking time as needed, checking for doneness with a toothpick.
Time to Try It
Now that you have all the details, it’s time to roll up your sleeves and get baking! This Triple Layer Chocolate Oreo Cake is not only a feast for the eyes but a delight for the taste buds. Whether you’re celebrating a special occasion or simply treating yourself, this cake is sure to be a hit. Gather your ingredients, follow the steps, and savor every moment of this chocolatey creation!
Triple Layer Chocolate Oreo Cake
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C). This step is crucial for ensuring that your cake layers rise beautifully.
- Step 2: Grease the bottom and sides of three 9-inch round cake pans with coconut oil or canola oil. Line the bottoms with parchment paper for easy removal after baking.
- Step 3: In a large mixing bowl, whisk together all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Step 4: In another bowl, mix whole milk, full-fat sour cream, liquified coconut oil (or canola oil), eggs, egg yolks, and vanilla extract. Whisk until smooth.
- Step 5: Slowly pour the wet mixture into the dry ingredients while mixing on low speed. Carefully add hot water to the batter, mixing until smooth. The batter will be quite liquid, and that's normal!
- Step 6: Gently fold in crushed Oreo cookies into the batter, ensuring they are evenly distributed.
- Step 7: Divide the batter evenly among the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Step 8: In a large bowl, beat together unsalted butter until creamy. Gradually add confectioners' sugar and cocoa powder. Mix until combined. Slowly add half-and-half, salt, and vanilla extract. Beat until the frosting is light and fluffy.
- Step 9: Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top, then sprinkle with crushed Oreo cookie crumbs. Repeat this process with the second layer. Top with the final layer of cake and frost the top and sides of the entire cake.
- Step 10: For a finishing touch, decorate the top of the cake with remaining crushed Oreo crumbs and whole Oreos if desired. Slice, serve, and enjoy!
Notes
- This cake can be made a day in advance. Keep it covered in the refrigerator to maintain freshness.
- Leftover cake can be stored in an airtight container at room temperature for up to 3 days.
- Use a kitchen scale for precise measurements, especially for flour and sugar.
