The Midnight Magic Black Velvet Oreo Cake Recipe

Decadent chocolate lovers unite over this rich black velvet Oreo cake that promises pure indulgence in every single bite.

Dark, luxurious layers meld seamlessly with crushed Oreo cookies for a dessert that screams celebration.

The deep cocoa undertones create a stunning visual drama on your plate.

Creamy frosting swirls between each tender cake layer, adding irresistible texture and depth.

Oreo chunks scattered throughout provide delightful crunch and a nostalgic twist to this classic cake.

Every slice delivers a perfect balance of smooth chocolate and crunchy cookie goodness.

You’ll fall head over heels for this show-stopping dessert that turns an ordinary moment into a spectacular sweet experience.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Calories: 486 kcal

Servings: 13

What You’ll Need for Black Velvet Oreo Cake

• All-Purpose Flour: Provides the cake's sturdy structure and tender crumb, choose unbleached flour for best texture.
• Baking Soda: Helps the cake rise and creates a light, fluffy texture, ensure it's fresh for maximum leavening power.
• Black Cocoa Powder: Delivers intense dark color and rich chocolate flavor, select high-quality Dutch-processed cocoa for deepest taste.
• Salt: Enhances overall flavor and balances sweetness, use fine sea salt for even distribution.
• Espresso Powder: Amplifies chocolate's depth and complexity, opt for instant espresso for concentrated flavor.

• Butter, Vegetable Oil: Creates moisture and rich texture, use room temperature butter for smooth creaming.
• Eggs: Bind ingredients and add structure, select fresh large eggs at room temperature.
• Buttermilk: Adds tanginess and helps tenderize the cake, look for full-fat version for best results.
• Vanilla Extract: Boosts overall flavor profile, choose pure vanilla for most authentic taste.
• White Vinegar: Activates baking soda and creates tender crumb, use distilled white vinegar.

• Cream Cheese, Cold Butter: Provides creamy, luxurious base for frosting, ensure both are high-quality for smooth texture.
• Powdered Sugar: Sweetens and thickens frosting, sift to eliminate lumps.
• Heavy Cream: Adds richness and helps adjust frosting consistency, select ultra-fresh cream.
• Oreo Cookies: Adds crunch and classic cookie flavor, crush just before adding to maintain texture.

Equipment Needed for Black Velvet Oreo Cake

• Stand Mixer: Essential for creaming butter, mixing batter, and preparing frosting smoothly.
• Paddle Attachment: Ideal for combining ingredients evenly without overmixing.
• Large Mixing Bowls: Needed for dry and wet ingredient preparations.
• 8-inch Cake Pans (3): Crucial for baking cake layers with consistent size.
• Nonstick Baking Spray: Ensures easy cake removal without sticking.
• Toothpick: Helps check cake doneness by testing center.
• Wire Rack: Perfect for cooling cakes completely after baking.
• Cake Stand: Great for assembling and presenting the final cake.
• Spatula: Helpful for spreading frosting and folding crushed Oreos.
• Measuring Cups and Spoons: Necessary for accurate ingredient measurements.

Steps to Bake Black Velvet Oreo Cake

• Kitchen Preparation Gather all your baking tools and ingredients, creating a delightful workspace that sparks culinary creativity.
• Dry Ingredient Magic Whisk together flour, cocoa powder, baking soda, salt, and espresso powder in a bowl, creating a rich dark foundation for your cake.
• Butter Bliss Cream butter and oil in a mixer until silky smooth, then add sugar and blend until the mixture becomes light and fluffy.
• Liquid Harmony Gently incorporate eggs, vanilla, and vinegar into the butter mixture, creating a smooth and glossy batter.
• Batter Symphony Slowly blend dry ingredients and buttermilk into the wet mixture, alternating carefully to maintain a perfect cake consistency.
• Pan Performance Coat three cake pans with baking spray and distribute batter evenly, setting the stage for cake magic.
• Baking Adventure Bake in a preheated oven until a toothpick comes out clean, then allow cakes to cool completely on a wire rack.
• Frosting Fantasy Whip cold butter and cream cheese until creamy, gradually adding powdered sugar, cream, vanilla, and a touch of salt.
• Oreo Transformation Crush Oreos and fold into the frosting, creating delightful cookie speckles.
• Cake Couture Layer the cake with frosting, chilling between applications to ensure a stunning final presentation.

Tips & Tricks for Black Velvet Oreo Cake

• Expert Tips for Black Velvet Oreo Cake
• Select high-quality black cocoa for the deepest, richest color and most intense chocolate flavor in your cake.
• Ensure all ingredients are at room temperature before mixing to create a smoother, more consistent cake batter that bakes evenly.
• Crush Oreos into different sizes for varied texture – some fine crumbs and some larger chunks – to add visual and taste complexity to the frosting.
• Chill cream cheese and butter slightly before mixing to prevent a runny frosting and achieve the perfect spreading consistency.
• Prepare cake layers in advance and wrap tightly in plastic wrap, storing in the refrigerator for up to 2 days or freezer for 3 weeks to simplify cake assembly.

Ways to Serve Black Velvet Oreo Cake

• Oreo Cookie Crunch: Sprinkle extra crushed Oreos around the cake's base for a delightful textural contrast and eye-catching presentation.
• Chocolate Drizzle Delight: Melt dark chocolate and create elegant drips down the cake's sides for a luxurious finishing touch.
• Party Perfect Plating: Serve slices on elegant white plates with a small scoop of vanilla ice cream to complement the rich chocolate and Oreo flavors.
• Coffee Pairing Perfection: Accompany each slice with a shot of espresso or creamy latte to enhance the cake's subtle coffee undertones.

Storing Black Velvet Oreo Cake

• Refrigerate With Care: Store the Black Velvet Oreo Cake in an airtight container in the refrigerator for up to 5 days. Covering prevents moisture loss and keeps the cake fresh and delicious.
• Freeze for Future Enjoyment: Wrap individual cake layers or the entire frosted cake tightly in plastic wrap and aluminum foil. Freeze for up to 3 months, ensuring maximum flavor retention when you're ready to serve.
• Room Temperature Revival: Before serving, remove the cake from the refrigerator 30-45 minutes prior to eating. This allows the cake and frosting to soften, bringing out the rich flavors and creamy texture.
• Make-Ahead Magic: Prepare cake layers and frosting up to 2 days in advance. Store layers wrapped in plastic at room temperature, and keep frosting refrigerated until ready to assemble the cake for maximum convenience and time-saving preparation.

Luxurious Black Velvet Oreo Cake Recipe

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4.8 from 16 reviews

• Total Time: 1 hour
• Yield: 13 1x

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Description

Black Velvet Oreo Cake delivers indulgent chocolate decadence with classic American dessert flair. Creamy Oreo frosting and rich cake layers create a delightful experience you won’t forget.

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Ingredients

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• 4 eggs
• 3 cups (710 ml) all-purpose flour
• 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
• 12 oz (340 g) cream cheese, cold
• ¾ cup (170 g) butter, cold
• 6 cups (720 g) powdered sugar
• 2–3 tbsps (30–45 ml) heavy cream
• 1 tbsp vanilla extract
• 1 tbsp vinegar
• 1 tsp baking soda
• 1 tsp espresso powder
• ½ tsp kosher salt
• 2 tsp vanilla extract
• 8 oreo cookies, crushed
• Pinch of salt

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Instructions

1. Dry Ingredient Preparation: Thoroughly combine flour, baking soda, black cocoa powder, salt, and ground espresso powder in a mixing bowl, setting the mixture aside for later use.
2. Butter Mixture Creation: Utilize a stand mixer to whip butter and vegetable oil until achieving a smooth consistency, then gradually incorporate granulated sugar, mixing for two minutes until well integrated.
3. Wet Ingredient Incorporation: Add eggs individually to the butter mixture, ensuring complete blending after each addition. Mix in vanilla extract and white vinegar until uniformly combined.
4. Batter Assembly: Gently alternate adding dry ingredients and buttermilk to the wet mixture, mixing minimally to prevent overmixing. Evenly distribute the batter among three generously sprayed 8-inch cake pans.
5. Baking Process: Position cake pans in a preheated 350°F (175°C) oven, baking for 30-33 minutes until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 5 minutes, then transfer to a wire rack to reach room temperature.
6. Frosting Preparation: Using a stand mixer, blend cold unsalted butter and cream cheese until smooth. Gradually add powdered sugar, mixing thoroughly between additions. Incorporate heavy cream, vanilla extract, and a pinch of salt, mixing until achieving a light, creamy texture.
7. Oreo Integration: Gently fold crushed Oreo cookies into the prepared frosting.
8. Cake Assembly: Position the first cake layer on a cake stand, spreading a generous frosting layer. Repeat with remaining layers, ensuring even distribution. Refrigerate for 30 minutes to set the frosting.
9. Final Finishing: Apply a smooth, final layer of frosting to complete the Black Velvet Oreo Cake.

Notes

• Cocoa Powder Selection: Use high-quality black cocoa powder for intense, deep color and rich chocolate flavor that defines the cake’s unique appearance.
• Mixing Technique: Avoid overmixing the batter to prevent a tough, dense cake texture; mix just until ingredients are combined for a tender crumb.
• Temperature Matters: Ensure all ingredients are at room temperature before mixing to create a smoother, more homogeneous batter and consistent cake texture.
• Frosting Consistency: Chill butter and cream cheese briefly before mixing to achieve a smooth, lump-free frosting that spreads easily and holds its shape.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 486
• Sugar: 53 g
• Sodium: 268 mg
• Fat: 26 g
• Saturated Fat: 12 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 70 mg