Introduction
Indulge your sweet tooth with the ultimate dessert delight: Oreo Stuffed Chocolate Cake. This rich, moist chocolate cake is filled with layers of creamy Oreo cookies and chocolate ganache, then frosted with a silky chocolate buttercream. Whether you’re celebrating a birthday, hosting a dinner party, or simply craving something decadent, this cake is sure to impress. Combining the classic flavor of Oreo cookies with the deep richness of chocolate, this cake is every dessert lover’s dream come true.
The History
While the exact origin of Oreo Stuffed Chocolate Cake is difficult to trace, it has become a beloved modern dessert, especially popularized through food blogs, social media, and Pinterest. Oreo cookies themselves have a long-standing history, first introduced in 1912 as Oreo Biscuits by Nabisco. Over the decades, Oreos have become a staple in American baking and dessert-making. Stuffed cakes have also gained popularity in recent years, with bakers experimenting with hidden layers of fillings inside traditional cakes. Combining these two favorites, the Oreo Stuffed Chocolate Cake is a perfect example of a creative, crowd-pleasing dessert that’s both nostalgic and indulgent.
Ingredients Breakdown
This recipe calls for a few key components: a rich chocolate cake base, a luscious Oreo filling, and a smooth chocolate buttercream frosting. Here’s a breakdown of what you’ll need:
- For the cake: All-purpose flour, unsweetened cocoa powder, baking soda, salt, granulated sugar, eggs, milk, vegetable oil, hot water, and vanilla extract.
- For the Oreo filling: Crushed Oreo cookies (with or without the cream filling, depending on your preference).
- For the chocolate ganache: Semi-sweet chocolate chips and heavy whipping cream.
- For the frosting: Butter, powdered sugar, cocoa powder, heavy cream or milk, and vanilla extract.
Optional add-ons include extra Oreo cookies for decoration, chocolate shavings, or sprinkles for a festive touch.
Step-by-Step Recipe
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.
- In a large mixing bowl, sift together the flour, cocoa powder, baking soda, and salt.
- Add sugar, eggs, milk, oil, and vanilla extract to the dry ingredients and mix until well combined.
- Stir in hot water to create a thin batter. Divide the batter evenly between the two prepared pans.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool completely in the pans on a wire rack before removing them.
- While the cakes are cooling, prepare the Oreo filling by crushing about 12–15 Oreo cookies in a food processor or by placing them in a bag and smashing them with a rolling pin.
- Make the chocolate ganache by heating the heavy cream until just simmering, then pouring it over the chocolate chips and stirring until smooth.
- Once the cakes are cool, level the tops if necessary. Place one cake layer on a serving plate and spread a layer of ganache over the top.
- Evenly sprinkle the crushed Oreo cookies over the ganache.
- Place the second cake layer on top and press gently to secure it.
- Frost the entire cake with chocolate buttercream, smoothing it out with an offset spatula.
- Decorate with additional crushed Oreos, whole cookies, or chocolate shavings for a stunning presentation.
Tips
- To ensure even baking, rotate the pans halfway through the baking time.
- If the cake layers dome on top, use a serrated knife or a cake leveler to cut them flat before stacking.
- For a richer flavor, use buttermilk instead of regular milk in the batter.
- Chill the cake layers for 30 minutes before frosting to make them easier to handle and reduce crumbling.
- Use room temperature butter for the frosting to ensure a smooth and creamy texture.
- Make the ganache ahead of time and let it cool slightly to a spreadable consistency.
Variations and Customizations
Feel free to get creative with your Oreo Stuffed Chocolate Cake! Here are some fun variations and customizations:
- Chocolate Oreo Ganache Layer: Add more chocolate chips to the ganache for an extra rich filling.
- Double Oreo Cake: Crush more Oreos and mix them into the cake batter for a cookie-infused crumb.
- Mini Oreo Cakes: Make individual cupcakes with a mini Oreo stuffed inside each one.
- Gluten-Free Option: Use gluten-free flour in place of all-purpose flour and gluten-free Oreo cookies.
- Vegan Version: Substitute eggs with flax eggs, use vegan butter and milk, and opt for vegan Oreos.
- Themed Decor: Customize the cake for holidays or events with themed decorations—like Halloween colors, birthday confetti, or holiday sprinkles.
Health Considerations and Nutritional Value
While this cake is a treat meant to be enjoyed in moderation, here’s a general idea of the nutritional content per slice (based on 12 servings):
- Calories: ~450–550
- Total Fat: ~20–25g
- Saturated Fat: ~10–12g
- Cholesterol: ~60–80mg
- Sodium: ~300–400mg
- Total Carbohydrates: ~65–75g
- Dietary Fiber: ~2–3g
- Sugars: ~45–50g
- Protein: ~5–7g
To make a slightly healthier version, consider using whole wheat flour, reducing the sugar by 25%, or substituting oil with unsweetened applesauce. You can also use dark chocolate (higher cocoa content, less sugar) for the ganache and frosting.
Ingredients
For the Chocolate Cake:
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ tsp baking soda
- ½ tsp salt
- 2 cups granulated sugar
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup hot water
For the Oreo Filling:
- 12–15 Oreo cookies, crushed
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy whipping cream
For the Chocolate Buttercream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3–4 cups powdered sugar
- ½ cup unsweetened cocoa powder
- 2–3 tbsp heavy cream or milk
- 1 tsp vanilla extract
Directions
- Preheat and Prepare: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
- Mix Dry Ingredients: In a large bowl, sift together flour, cocoa powder, baking soda, and salt.
- Add Wet Ingredients: Add sugar, eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed until well combined.
- Add Hot
