Dark Chocolate Cake with Oreo Coffee Frosting and Oreo Crunch

Posted bycourtneyclemmonsPosted inRecipesTags:

It’s been a minute since I’ve posted anything with Oreos in it, so here’s my Dark Chocolate Cake with Oreo Coffee Frosting and Oreo Crunch!

I made this cake for my boyfriend’s birthday, and wow is it delicious! The cake itself is super chocolaty and moist, and it pairs perfectly with the Oreo coffee frosting. What’s not to love?!?

I hope you enjoy this cake as I much as I do! Let me know in the comments below how yours turned out or share a photo on Instagram and tag @homecourtbakes!

xo,
Coco

Prep time: 20 minutes
Cook time: 30-35 minutes plus ~1 hour for cooling
Total time:  2 hours
Yields: One quarter sheet pan (9-by-13 inches) or two 8-inch round cake pans

Ingredients for the Dark Chocolate Cake:

  • 115 grams (1 stick) unsalted butter at room temperature
  • 250 grams (1 1/4 cup) granulated sugar
  • 60 grams (1/4 cup + 1 tsp) light brown sugar
  • 3 large eggs
  • 110 grams (1/2 cup) buttermilk
  • 75 grams (1/3 cup) vegetable oil
  • 8 grams (2 tsp) vanilla extract
  • 155 grams (1 1/4 cup) cake flour
  • 90 grams (3/4 cup) midnight or dark coco powder
  • 4 grams (1 tsp) baking powder
  • 4 grams (1 tsp) kosher salt

Ingredients for the Oreo Crunch:

  • 200 grams Oreos (about 14 Oreos)
  • 20 grams milk powder (1/4 cup)
  • 5 grams kosher salt (1 tsp)
  • 56 grams unsalted butter, melted (1/4 cup)

Ingredients for the Oreo Coffee Frosting:

  • 225 grams (2 sticks) unsalted butter at room temperature
  • 3 1/2 cups powdered sugar
  • 4 tablespoons whole milk
  • 2–3 tablespoons espresso powder to taste
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 sleeve of Oreos, cream removed and crushed
    • The easiest way to remove the cream is to take one Oreo, twist the cracker parts so it separates, then use a knife to slice off the cream.

Instructions:

Make the Oreo Crunch:

  • Heat the oven to 275°F.
  • Pour the Oreos in a medium bowl and crush them with your hands into small chunks.
  • Add the milk powder and salt and toss to mix.
  • Melt your butter into liquid form (can use a microwave or the stove).
  • Add the butter and toss until everything is evenly coated.
  • Spread the mixture evenly on a sheet pan lined with parchment paper.
  • Bake for 15-20 minutes (the Oreos should smell buttery and crunch gently when chewed after they cool) and set aside to cool completely before using. You can store the Oreo Crunch in the fridge overnight if you don’t have time to make it and bake the cookies in the same day).

Make the Dark Chocolate Cake and Oreo Coffee Frosting:

  • Preheat the oven to 350° F. Spray the bottom of your pan(s) with baking spray, line the bottom with parchment and spray the top of the parchment and up the sides of your pan.
  • Add the butter and sugars to the bowl of a stand mixer fitted with the paddle attachment. Cream together on high for 2-3 minutes, just until light and fluffy. Scrape down the sides of the bowl halfway through and at the end.
  • Add the eggs one at a time, making sure each is fully incorporated before adding the next. After adding the last egg, scrape down the sides of the bowl and mix on high for another 4 minutes. Scrape down the sides of the bowl. If there are any streaks of ingredients that aren’t fully incorporated, cream for another 2-3 minutes.
  • In a separate bowl or container (I like to use a measuring cup), combine the buttermilk, oil and vanilla. Slowly stream the mixture into the bowl while on low. When finished, scrape the sides and bottom of the bowl and mix for another 2-3 minutes on high. When done, the mixture should double in size and be completely homogenous.
  • In a separate bowl, whisk together the cake flour, cocoa powder, baking powder and salt. Add the dry ingredients into the wet all at once and mix on the lowest speed for 45 to 60 seconds.
  • Pour the batter into your pan(s) and spread into an even layer.
  • Bake for 30-35 minutes, making sure to rotate the pan(s) at 15 minutes to ensure an even bake. At 30 minutes, use your finger to gently poke around the outside and center of the cake. It should bounce back very slightly and the center not jiggly at all.
  • When baked through, remove the cake(s) from the oven and allow to cool on a wire rack. If using a quarter sheet pan, you can cool the cake in the pan completely. If using round cake pans, I recommend cooling the cakes in the pan for 15-20 minutes and then removing them from the pan to continue to cool.
    • Depending on your pan, you can use an offset spatula or bench scraper to cut around the sides of the cake to loosen the edges and invert it onto a plate. Then remove the parchment paper and invert again onto the wire rack to finish cooling.
  • While the cake is cooling, make the frosting. Cream the butter, powdered sugar, milk, vanilla extract and salt in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy (about 1 minute). Add the espresso powder one tablespoon at a time to taste. For a less strong coffee flavor use 2 tablespoons. For a stronger coffee flavor use 3 tablespoons. Then add the crushed up Oreos and mix to combine.
  • Once the cake is cooled, frost it by placing the first layer of cake on a cake stand, then top with a generous amount of frosting and a layer of Oreo Crunch. Then add the second layer of cake and top with the same amount of frosting. Lastly, decorate the top of the cake with another layer of Oreo Crunch.
    • Note: This frosting recipe should yield enough frosting to frost the sides of the cake if you want.
  • Enjoy!

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