Description
Luxurious Black Velvet Oreo Cake delivers chocolate magic with intense dark layers and creamy Oreo frosting. Chocolate lovers will dive into rich, velvety decadence that combines classic cake artistry with playful cookie crunch.
Ingredients
Scale
Main Ingredients:
- 3 cups (710 ml) all-purpose flour
- 4 eggs
- 2 cups (400 g) sugar
- 1 cup (240 ml) buttermilk
- 1 cup (240 ml) vegetable oil
- ¾ cup (75 g) black cocoa
- ½ cup (113 g) butter, room temperature
Dry Ingredients:
- 1 teaspoon baking soda
- 1 teaspoon espresso powder
- ½ teaspoon kosher salt
Additional Ingredients:
- 1 tablespoon vanilla extract
- 1 tablespoon vinegar
Oreo Frosting Ingredients:
- 12 ounces (340 g) cream cheese, cold
- ¾ cup (170 g) butter, cold
- 6 cups (720 g) powdered sugar
- 2–3 tablespoons (30–45 ml) heavy cream
- 2 teaspoons vanilla extract
- 8 oreo cookies, crushed
- Pinch of salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In a large mixing bowl, thoroughly blend flour, baking soda, black cocoa powder, salt, and ground espresso powder. Set this dry ingredient mixture aside.
- Using a stand mixer with paddle attachment, whip butter and vegetable oil until achieving a smooth, homogeneous consistency.
- Gradually incorporate granulated sugar into the butter mixture, continuing to mix for approximately two minutes until well integrated.
- Introduce eggs individually to the mixture, ensuring complete incorporation after each addition. Follow with vanilla extract and white vinegar, mixing until ingredients are uniformly combined.
- Alternate adding half of the prepared dry ingredients and half of the buttermilk to the wet mixture, gently mixing after each addition until just combined. Avoid overmixing.
- Generously coat three 8-inch (20-centimeter) cake pans with non-stick baking spray, distributing batter evenly among the pans.
- Place cake pans in the preheated oven and bake for 30-33 minutes, or until a toothpick inserted into the cake’s center emerges clean.
- Allow cakes to cool within the pans for 5 minutes, then carefully transfer to a wire cooling rack to reach room temperature.
- For the frosting, use a stand mixer to blend cold unsalted butter and cream cheese until achieving a smooth texture.
- Gradually add powdered sugar, mixing thoroughly between each addition to prevent lumps.
- Introduce heavy cream, vanilla extract, and a small pinch of salt to the frosting, mixing until achieving a light, creamy consistency.
- Gently fold crushed Oreo cookies into the prepared frosting.
- Assemble the cake by positioning the first cake layer on a cake stand, spreading a generous layer of frosting.
- Repeat the layering process with remaining cake layers, ensuring even frosting distribution.
- Refrigerate the assembled cake for 30 minutes to set the frosting.
- Apply a final, smooth layer of frosting to complete the Black Velvet Oreo Cake.
Notes
- Master the black cocoa trick for an intense, rich dark color that sets this cake apart from standard chocolate desserts.
- Combine wet and dry ingredients carefully to prevent overmixing, which can lead to a tough cake texture.
- Espresso powder enhances chocolate flavor without adding coffee taste, creating deeper, more complex notes.
- Use cold butter and cream cheese for frosting to ensure a smooth, stable consistency that spreads beautifully.
- Chill the cake before final frosting to help stabilize layers and create clean, professional-looking edges.
- Crush Oreos finely for even distribution throughout frosting, guaranteeing delicious cookie bits in every bite.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 612 kcal
- Sugar: 58 g
- Sodium: 280 mg
- Fat: 38 g
- Saturated Fat: 17 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.5 g
- Carbohydrates: 64 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg