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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Oreo Integration: Gently fold crushed Oreo cookies into the prepared frosting.
- 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.
- 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