Oreo and Chocolate Cake
This nostalgic Oreo and chocolate cake is simple to make and perfect for any celebration or just because you're craving something sweet.
Servings 8 servings
Calories 350kcal
Ingredients
Cake Ingredients
- 2 1/4 cups all-purpose flour Bleached or unbleached both work. Sift for a lighter cake crumb.
- 1 1/2 cups granulated sugar Can reduce to 1 1/4 cups for a less-sweet base.
- 2 teaspoons baking powder Always check the date for perfect rising.
- 1 teaspoon salt Sharpens the chocolatey sweetness.
- 1 cup unsalted butter, softened Cut into cubes for faster softening.
- 1 cup whole milk Adds moisture and richness. Swap in buttermilk for extra tanginess.
Topping Ingredients
- Oreo cookies crushed (for topping) Use classic or Double Stuf for fun texture.
- Chocolate sprinkles (for topping) Rainbow sprinkles also work for a playful twist.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt.
- Add in the softened butter and whole milk. Beat on medium speed until just combined.
- Pour the batter evenly into the prepared cake pans.
Baking
- Bake in the oven for 25-30 minutes. Check with a toothpick; it should come out clean.
- Let the cakes cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
Assembly
- If adding frosting, spread a layer between the cakes before stacking.
- Finish by sprinkling the top with crushed Oreo cookies and chocolate sprinkles.
Notes
Let the frosted cake chill for 30 minutes for cleaner slices. Don't overbake to avoid dry cake.
