CHOCOLATE OREO® CAKE
I love this chocolate cake recipe because it looks like a fancy-restaurant-style cake and tastes like it too! The Oreo® frosting is really fluffy and the best of my icing recipes.
Provided by Shelby
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 1h
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a deep 10-inch round cake pan.
- Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Let cool.
- Combine sugar and butter in a medium bowl. Beat with an electric mixer until fluffy and well combined. Mix in cooled chocolate. Beat in eggs and egg yolks, one at a time. Mix in 1 cup plus 1 tablespoon vegetable oil, sour cream, and vanilla extract until smooth.
- Sift flour, cocoa powder, salt, and baking soda together in a different bowl. Add flour mixture to batter in 3 additions, mixing well after each addition. Beat in water. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 19 minutes. Immediately invert onto a cooling rack and let cool.
- Meanwhile, whip shortening with an electric mixer until creamy, about 5 minutes. Beat in cream until smooth, about 5 minutes. Add confectioners' sugar; beat on high speed until frosting is light and fluffy, 7 to 10 minutes.
- Spread frosting over the top and sides of the cooled cake. Cut 4 cookies into quarters using a sharp knife. Arrange quartered cookies around the top edge of the cake. Crush remaining 4 cookies; press crumbs against the sides of the cake.
Nutrition Facts : Calories 939.3 calories, Carbohydrate 88.6 g, Cholesterol 82.2 mg, Fat 65.6 g, Fiber 2.1 g, Protein 4.6 g, SaturatedFat 17 g, Sodium 231.6 mg, Sugar 74.2 g
CHOCOLATE COVERED OREO COOKIE CAKE
Make and share this Chocolate Covered Oreo Cookie Cake recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- PREHEAT oven to 350°F Prepare and bake cake mix in two (9-inch) round cake pans as directed on package. Cool in pans 5 minute Invert onto wire racks; remove pans. Cool layers completely.
- PLACE chocolate and butter in small microwaveable bowl. Microwave on HIGH 2 minute or until butter is melted. Stir until chocolate is completely melted. Cool 5 minute.
- BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add the whipped topping and cookie crumbs; mix lightly. Place 1 of the cake layers, top-side down, on serving plate; spread with the cream cheese mixture. Cover with the remaining cake layer, top-side up. Spoon glaze over top of cake. Let stand until set. Store in refrigerator.
Nutrition Facts : Calories 400.3, Fat 26.1, SaturatedFat 11.5, Cholesterol 67, Sodium 393.3, Carbohydrate 41.2, Fiber 1.4, Sugar 26.4, Protein 4.6
OREO CAKE
A deliciously moist chocolate cake sandwiched together with oreo buttercream.
Provided by Sarah Barnes
Categories Dessert
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 180c.
- Grease 3 x 7" round sandwich tins and line the bottom with baking paper.
- Cream your room temperature butter with your sugar until it's pale, light and fluffy.
- Beat in the eggs, one at a time, wiping down the sides of the bowl as you go and ensuring everything is well mixed. (It might start to look a little curdled, don't worry!)
- After this, mix in your flour and cocoa. If you've been using a mixer, do this bit by hand. It helps to keep the sponge light.
- Stir in the melted and slightly cooled chocolate.
- Spoon into your tins, smooth out with the back of a spoon. Make a bit of a dip in the middle to account for rising
- Bake for about 30 minutes or until a skewer comes out clean. You might need to adjust the time by 5 minutes either way depending on your oven.
- Meanwhile make your icing. Beat your butter until it's pale, light and fluffy.
- Use a food processor to blizz one pack of your Oreos to a fine dust.
- Beat in your icing sugar, once you are happy with the consistency fold in the crumbled Oreos.
- When your cakes are completely cold, use a carving knife to level them. Just trim the top crust off. Remember, this is important, it's not a waste of cake. If you don't do this, with a cake this size it will be wonky.
- Top each layer with a spread of your oreo buttercream.
- Pipe a circle around the outside of two of the layers, sit each on the one before.
- On the top layer, pipe small dollops all over, and top with your whole Oreo biscuits.
- Enjoy!
Nutrition Facts : Calories 738 kcal, Carbohydrate 89 g, Protein 6 g, Fat 41 g, SaturatedFat 24 g, Cholesterol 148 mg, Sodium 404 mg, Fiber 2 g, Sugar 68 g, ServingSize 1 serving
CHOCOLATE CHOCOLATE OREO OOEY GOOEY BUTTER CAKE
Chocolate fudge cake topped with oreos and then topped with a chocolate cream mixture.
Provided by Mary Ellen
Categories Dessert
Time 1h20m
Yield Serves 15
Number Of Ingredients 17
Steps:
- Preheat oven to 350 or 325 if using a glass pan. Grease a 9 x 13 pan.
- Mix together the chocolate cake mix, egg, water and melted butter. Spread out in the bottom of prepared pan.
- Add the cookies, pressing down lightly.
- Mix together the cream cheese, eggs, cocoa, Chocolate Eagle Brand Sweetened Condensed Milk and melted butter. When thoroughly mixed in add the confectioner's sugar and vanilla. Spread over the cookies.
- Bake for about 60 minutes. Start checking at 50 minutes. A tester will pull out clean and the center be puffy when it's done. Cool.
- Melt chocolate chips in the microwave for 30 - 45 seconds until melted. Stir in oil. Drizzle over top of cake. Sprinkle with crushed oreos.
CHOCOLATE OREO CAKE
This Chocolate Oreo Cake is to die for! A moist chocolate cake full of Oreo icing! And not just any Oreo icing - it is FULL of crushed up Oreos. An Oreo lover's dream.
Provided by Lindsay
Categories Cake
Time 58m
Number Of Ingredients 19
Steps:
- Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.
- 2. Add all dry ingredients to a large bowl and whisk together.
- 3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.
- 4. Add vanilla to boiling water and add to mixture. Mix well.
- 5. Divide batter between three cakes pans and bake at 300 degrees for about 30-33 minutes, or until a toothpick comes out with a few crumbs.
- 6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
- 7. Make icing while cakes cool. Beat together butter and shortening until smooth.
- 8. Slowly add 4 cups of powdered sugar and mix until smooth.
- 9. Add vanilla and Oreo crumbs and mix until smooth.
- 10. Add another 4-5 cups of powdered sugar and mix until smooth. Add water or milk until you get a smooth consistency.
- 11. Set aside about 3 1/2 cups of icing for the filling inside the cake and add chopped Oreos, if using.
- 12. Once cakes are cool, remove cake domes from top with a large serrated knife.
- 13. Place first layer of cake on cake plate. Spread 1/2 of the icing with the chopped Oreos on top in an even layer.
- 14. Add second layer of cake and add the rest of the of icing with chopped Oreos on top in an even layer.
- 15. Add final layer of cake on top and frost the outside of the cake with remaining frosting. Feel free to use my tutorial for how to frost a smooth cake.
- 16. To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).
- 17. Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
- 18. Drizzle the chocolate ganache around the edge of the cake, then pour the remainder of the ganache on top of the cake and spread evenly. I like to use a squeeze bottle for drizzling around the edges.
- 9. Allow the ganache to firm up a bit, then pipe the remainder of the frosting around the top edge of the cake (see my tips on making a chocolate drip cake) and add an Oreo between each swirl. I used Ateco tip 847.
- 0. Sprinkle a few Oreo crumbs onto to the cake, if desired, then serve. Cake is best when well covered for 3-4 days.
Nutrition Facts : ServingSize 1 Slice, Calories 995 calories, Sugar 93.8 g, Sodium 398 mg, Fat 60.6 g, SaturatedFat 32 g, TransFat 2.6 g, Carbohydrate 114.7 g, Fiber 3.1 g, Protein 5.7 g, Cholesterol 79.1 mg
CHOCOLATE-COVERED COOKIE CAKE
Make our delectable Chocolate-Covered Cookie Cake recipe to start a tasty new tradition. Everyone loves this cookie cake recipe as a birthday treat!
Provided by My Food and Family
Categories Baking Ingredients
Time 1h20m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
- Microwave chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies.
- Place 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated.
Nutrition Facts : Calories 430, Fat 26 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 60 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
CHOCOLATE PEANUT BUTTER OREO CAKE
The classic combination of peanut butter and chocolate is taken to a whole new level with this chocolate cake topped with peanut butter frosting and crushed peanut butter cup Oreos!
Provided by A Latte Food
Categories Cake
Time 1h20m
Number Of Ingredients 25
Steps:
- Preheat oven to 350 degrees and grease 3 round 9" cake pans well.
- Mix cocoa with hot coffee, stirring until cocoa is dissolved (the mix will be thick). Set aside to cool.
- With a mixer, beat butter and oil together until well combined, about 1-2 minutes. Add in both brown and white sugar 1/2 cup at a time, mixing after each addition.
- Once combined, add eggs one at a time, beating after each addition.
- Add in coffee/cocoa mixture and mix well.
- In a separate bowl, sift together flour, corn starch, baking soda, baking powder, salt, and espresso powder. Set aside.
- Stir milk, sour cream, and vanilla extract together.
- With the mixer on low, alternately add flour mixture and milk mixture to the chocolate batter, beginning and ending with flour mixture.
- Mix the batter until just combined, then disperse batter evenly between 3 cake pans.
- Bake for 25-30 minutes, or until a cake tester comes out clean. Allow cakes to cool completely before removing from pans.
- Combine butter and peanut butter and beat until light and fluffy. Slowly add in powdered sugar, beginning with 4 cups. Add 2 Tbsp heavy cream, vanilla, and a pinch of salt (to cut through the sweetness). If the frosting seems too thick, add in the last Tbsp of heavy cream. If the batter seems too thin, add in the last cup of powdered sugar, 1/4 cup at a time.
- Once the cakes have cooled, remove them from their pans. If needed, trim the cakes until they all are relatively flat and even in size.
- Place the bottom layer onto your cake plate and top with 1/2 cup of frosting. Sprinkle on 1/4 cup of crushed Oreos. Top with middle layer of cake, and repeat. Place on the top layer of cake, and frost the cake with remaining frosting*.
- Press remaining Oreo crumbs onto the outside of the cake (this will get messy). Place each quarter of Oreo around the outside of the cake evenly and place the final Oreo in the center of the cake.
- Refrigerate until ready to eat.
- Enjoy!
CHOCOLATE OREO CREAM CAKE
Provided by Laura
Number Of Ingredients 14
Steps:
- Prepare cake mix according to package directions for 2 9-inch round cakes. For easy removal from the pan, grease the bottom of the pan, then line it with a piece of parchment that has been cut to fit the bottom of the pan. Place the parchment in the pan and then grease the parchment and sides of the pan. Cook Cake according to the package. Allow to cool for 10 minutes and remove from the pan. then allow cake to cool completely.
- Once cakes are completely cooled, prepare the filling by beating the cream cheese and sugar together with a hand mixer until well blended. Fold in the cool whip until almost blended then fold in the crushed oreos.
- In another bowl, make the frosting by whisking together the cocoa powder and powdered sugar. Then add the butter, vanilla, and milk. Blend with a mixture until smooth. Add additional milk if needed to make the frosting spreadable.
- Now it's time to assemble the cake. With a serrated knife, cut off the domed top of each of the rounds to make the cake even and level. Save the parts you cut off for another use. Place one round on your serving platter or cake plate. Top with half of the filling mixture and spread evenly. Top with the other cake round.
- Now use the reaming filling to fill in the center filling section of the cake so that the filling layer is completely even with the cake layers. You may not need all of the filling. Then cover the top and sides of the cake with the chocolate frosting. You may have some leftover frosting.
OREO SURPRISE CAKE
Yield Serves 16
Number Of Ingredients 6
Steps:
- 1. Heat oven to 350ºF. Cover bottoms of 3 (8-inch) round pans with parchment; spray with cooking spray. 2. Chop 8 cookies. Prepare cake batter as directed on package; stir in chopped cookies. Pour evenly into prepared pans. 3. Bake 15 to 18 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove cakes from pans to wire racks; cool completely. 4. Trim rounded tops off cake layers if necessary to make layers level. Discard trimmings or reserve for snacking. 5. Microwave cream and chocolate in microwaveable bowl on HIGH 1 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Cool slightly. 6. Meanwhile, reserve 1/4 cup frosting for later use. Place 1 cake layer on serving plate; spread with half of the remaining frosting. Cut 3-inch round from center of 1 of the remaining cake layers; reserve center cutout for later use. Place cake layer (with center piece removed) on cake layer on plate; spread with remaining frosting. Fill hole with sprinkles. Cover with remaining cake layer. 7. Spread 1 Tbsp. chocolate mixture onto reserved center cake cutout; set aside. Spread remaining chocolate mixture onto top of cake. Place cutout on top of cake. Decorate with reserved frosting and remaining cookies. 8. TIPS & TRICKS 9. How to Store: Keep frosted cake refrigerated. 10. NUTRITION INFORMATION: Makes 16 servings. | Nutrition per serving: Calories400 | Total fat20 g | Saturated fat5 g | Cholesterol35 mg | Sodium220 mg | Carbohydrate55 g | Dietary fiber1 g | Total sugars43 g - Includes added sugars41 g | Protein3 g | Vitamin A4 %DV | Vitamin C0 %DV | Vitamin D0 %DV | Calcium2 %DV | Iron8 %DV | Potassium2 %DV
CHOCOLATE OREO CAKE
Me and the gals love Oreo cookies. Between us, we can eat a package in about 20 min. So, for a get-together, I came up with this for my part of the meal (we eat together every time we get together!) This big ole "cookie" is easy and inexpensive enough to make any old night of the week and appears elegant enough to be the Grande Finale of a birthday meal. Beware dieters, weight watchers, diabetics, and health food eaters, this is NOT FOR YOU...unless you just wanna splurge a bit!
Provided by Redneck Epicurean
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- Prepare the cake mix with the oil, water, and eggs. Bake in two 9-in cake pans per directions on the box.
- While cake is baking, cream the sugar and softened cream cheese together until fluffy. Fold in the cool whip and crushed cookies. Set aside.
- Cool cakes completely.
- To assemble, place one cake, top side down, on the plate. Spread cream cheese "middle" on the top. Top the middle with the second cake, top side down. Place the one cup of chocolate frosting in the microwave just long enough to soften to make it easier to spread. Let cool just a second if too runny. Spread on the top of the cake, but not the sides.
- NOTE: You can omit the crushed cookies if you don't have them on hand. Then the cake itself becomes as a true oreo cookie. YUM!
Nutrition Facts : Calories 433.9, Fat 26.2, SaturatedFat 8.7, Cholesterol 61.9, Sodium 423.6, Carbohydrate 48.6, Fiber 1.2, Sugar 33, Protein 5.1
OREO CAKE
Calling all chocoholics: This Oreo cake boasts cocoa and dark chocolate in the batter plus a cream cheese frosting that's speckled with crushed Oreos. We'll learn how to bake a rich layer cake that's ultra fluffy (thanks to plain yogurt), as well as, how to frost and decorate with piped rosettes.
Provided by Gemma Stafford
Categories dessert
Time 2h15m
Yield 10 servings
Number Of Ingredients 16
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter three 6-inch round cake pans or springform pans then line the bottoms with parchment.
- In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda and salt. Gently mix using a spoon.
- Beat the 1 1/2 sticks butter and the granulated sugar with an electric mixer on medium speed in a alarge bowl until light and fluffy.
- Add the eggs and vanilla and beat on high speed until incorporated. (High speed will prevent this mixture from separating.)
- Add the yogurt and melted chocolate and mix on medium-high speed quickly until incorporated.
- Add the dry ingredients to the wet ingredients and fold in with a rubber spatula until no streaks of flour remain.
- Divide the batter equally among the 3 prepared pans. Bake until a toothpick inserted in the center comes out clean, 22 to 25 minutes.
- Loosely cover the pans with foil and let them cool completely on wire racks. Remove the cakes from the pans and peel off the parchment.
- For the frosting: Beat the cream cheese and butter with an electric mixer on medium-high speed in a large bowl until smooth. With the machine running, slowly add the confectioners' sugar one spoonful at a time until the frosting is smooth and creamy (do not overbeat). Stir in the vanilla and Oreo crumbs. Refrigerate until needed.
- When the cakes are cool, trim off the domed tops with a serrated knife to make the cakes level.
- Place one cake trimmed-side down on a cake stand or platter. Spread a spoonful of frosting on top in an even layer. Top with the second cake, trimmed-side up and spread another layer of frosting on top. Repeat with the third cake, trimmed-side down, and some more frosting.
- Once all the cake layers are stacked, spread a thin layer of the frosting over the top and sides of the cake with an offset spatula. (This is the crumb coat.) Refrigerate until chilled, at least 30 minutes.
- Cover the cake with more frosting, reserving some of the frosting for decorating the top. Frost the cake as evenly as possible. Sprinkle some of the remaining Oreo crumbs over the top of the cake. Transfer the reserved frosting to a pastry bag with a medium round tip. Pipe rosettes around the rim of the cheesecake then top each rosette with a mini Oreo. Enjoy right away or refrigerate for up to 3 days.
OREO CHOCOLATE CAKE
A rich, moist chocolate sponge with oreo buttercream filling, topped with cookie crumble. Great for birthdays!
Provided by tracinda
Time 1h10m
Yield Serves 12
Number Of Ingredients 11
Steps:
- Preheat your oven to 160C/fan 140C/gas 3. Grease and line 2x20cm sandwich tins.
- Mix the flour, sugar and cocoa together. Melt the chocolate and butter and 200 ml water together over a low heat, then beat this along with the eggs into the dry ingredients.
- Pour into the two sandwich tins, and bake for approximately 40 mins, until well risen, and a skewer inserted in the middle comes out clean. Transfer to wire racks and allow to cool.
- While the cake is cooling, make the buttercream. Beat the butter until creamy, then add 300g of the icing sugar and vanilla. Mix well. An electric mixer is really useful here! You may find the mixture a bit dry - if so, add a tablespoon of milk at a time. If the mixture is too wet, add a little more icing sugar.
- Blitz all but one of the cookies in a food processor. Mix half of the cookie crumbs into the buttercream, and reserve the other half.
- Spread the butter icing between the two cakes, and over the top of them when sandwiched together.
- Sprinkle the remaining cookie crumbs over the top. You could add mini oreos to decorate of you like!
- Eat the reserved cookie with a glass of milk, to reward yourself for all your hard work!
BIRTHDAY CAKE OREO BALLS
Birthday Cake Oreo Balls combine cheesecake and cookies into one tasty truffle. This no-bake recipe is so easy and makes a decadent dessert worth celebrating any day!
Provided by Jennifer Fishkind
Categories Dessert
Time 1h
Number Of Ingredients 5
Steps:
- Line a sheet pan with parchment paper and place in the refrigerator or freezer to chill.
- Pulse the Birthday Cake Oreo cookies in a food processor or blender until they turn into fine crumbs.
- Mix the Birthday Cake Oreo crumbs, cream cheese, and vanilla frosting together in a large bowl until well combined.
- Roll the Birthday Cake Oreo mixture into 1-inch balls and place them on the chilled sheet pan (I used a 1-inch cookie scoop for this step).
- Once all the balls are formed, place them in the refrigerator or freezer to set for 30 minutes.
- In the meantime, melt the vanilla almond bark in the microwave. Make sure to stir after 30 second increments for even heating.
- Dip each ball into the vanilla almond bark one at a time and coat thoroughly. Remove and place back on the parchment paper.
- Sprinkle each ball with rainbow sprinkles while the vanilla almond bark is still warm. I used a combination of rainbow jimmies and nonpareils.
- Place the sheet with the coated and decorated Oreo balls in the refrigerator or freezer for 30 minutes or until the chocolate hardens. Plate and serve and then transfer to the refrigerator for storage.
Nutrition Facts : Calories 176 kcal, Carbohydrate 23 g, Protein 1 g, Fat 9 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 4 mg, Sodium 77 mg, Fiber 1 g, Sugar 19 g, UnsaturatedFat 2 g, ServingSize 1 serving
CHOCOLATE-COVERED OREO CAKE
Follow this recipe to make a exceptional cake!
Provided by imohaz123
Time 1h20m
Yield Serves 16
Number Of Ingredients 0
Steps:
- HEAT oven to: 350°F / 176°C / Gas Mark 4
- PREPARE cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
- MICROWAVE chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies.
- PLACE 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated.
- Enjoy! (:
- THIS IS NOT AN EXTRA STEP! ABOVE THERE ARE 'ÂÃÂ'. PLEASE IGNORE THEM. THANK YOU! :)
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OREO CAKE (CHOCOLATE CAKE WITH OREO FROSTING) - WILD WILD ...
From wildwildwhisk.com
THE BEST CHOCOLATE OREO CAKE | FOODTALK
From foodtalkdaily.com
RECIPE OF PERFECT OREO CHOCOLATE CAKE | FOOD NETWORK MENU
From foodnetworkmenu.netlify.app
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