Homemade Double Chocolate Oreo Cake
Homemade Double Chocolate Oreo Cake

This Homemade Double Chocolate Oreo Cake cake- unsurprisingly- was created from the minds of children.No, not myself, though I’m sure you can call my mind childish more than I’d care to admit, but from actual real children. My friend Kandice was up this past long weekend here in Edmonton and for the first time in years, I was able to see her on her actual birthday. Along with her came her twin girls and when asked what kind of birthday cake we should bake their mom, they chirped out some ideas.

Chocolate. With Oreos. And lots of icing.

From the mouths of babes, I tell ya. They sure hit the nail on the head.

Homemade Double Chocolate Oreo Cake

How to Make Oreo Cake

  • Preheat the oven to 325 degrees F. Grease and flour a standard Bundt pan. (the 12 cup capacity)
  • In a medium bowl, whisk together the flour, cornstarch, cocoa, baking powder and salt then set aside.
  • Using an electric mixer on medium speed with a paddle attachment, cream together the butter and granulated sugar until light and fluffy, about 3 minutes.
  • Beat in the eggs, one at a time, making sure each is thoroughly incorporated.
  • Mix in the chopped Oreo’s.
  • Combine the milk, oil and vanilla extract in a large measuring cup or bowl.
  • Starting with the dry ingredients, alternate pouring a third of the wet and dry ingredients into the bowl, incorporating thoroughly after each addition. You will end on the wet ingredients. Mix on medium speed for 2 minutes after the last addition.
  • Pour the cake batter into the prepared Bundt pan and bake for 55 to 65 minutes, or until a tester inserted into the center of the cake comes out clean.
  • Invert the cake onto a baking rack to cool.
  • Frost with my Oreo Buttercream Icing when the cake has completely cooled and sprinkle crushed Oreo’s over the top if wanted.

Besides being a fabulous chocolate cake, the Oreo’s in it put it over the top for a double chocolate taste. Then top it with my Oreo Icing? Winner winner we’ve been eating cake for dinner!  and breakfast and lunch.

Happy baking everyone! Thanks for stopping in!

Love you more than Oreo’s,

Karlynn

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Homemade Double Chocolate Oreo Cake
Prep Time
15 mins
Cook Time
1 hr 5 mins
 

How to make a moist, decadent Homemade Double Chocolate Oreo Cake!

Course: Dessert
Cuisine: American
Keyword: oreo cake
Servings: 16
Calories: 365 kcal
Author: Karlynn Johnston
Ingredients
  • 3/4 cup unsalted butter softened
  • 1 3/4 cups of white granulated sugar
  • 1/2 cup of cocoa
  • 4 eggs
  • 1 cup chopped Oreo's
  • 1 1/2 cup whole milk
  • 1/2  cup canola oil
  • 2 tsp vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/4 cup cornstarch
  • 4 teaspoons baking powder
  • 1 teaspoon salt
Instructions
  1. Preheat the oven to 325 degrees F. Grease and flour a standard Bundt pan. (the 12 cup capacity)
  2. In a medium bowl, whisk together the flour, cornstarch, cocoa, baking powder and salt then set aside.
  3. Using an electric mixer on medium speed with a paddle attachment, cream together the butter and granulated sugar until light and fluffy, about 3 minutes.
  4. Beat in the eggs, one at a time, making sure each is thoroughly incorporated.
  5. Mix in the chopped Oreo's.
  6. Combine the milk, oil and vanilla extract in a large measuring cup or bowl.
  7. Starting with the dry ingredients, alternate pouring a third of the wet and dry ingredients into the bowl, incorporating thoroughly after each addition. You will end on the wet ingredients. Mix on medium speed for 2 minutes after the last addition.
  8. Pour the cake batter into the prepared Bundt pan and bake for 55 to 65 minutes, or until a tester inserted into the center of the cake comes out clean.
  9. Invert the cake onto a baking rack to cool.
  10. Frost with my Oreo Buttercream Icing when the cake has completely cooled and sprinkle crushed Oreo's over the top if wanted.
Nutrition Facts
Homemade Double Chocolate Oreo Cake
Amount Per Serving
Calories 365 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 7g 35%
Cholesterol 66mg 22%
Sodium 294mg 12%
Potassium 226mg 6%
Total Carbohydrates 44g 15%
Dietary Fiber 1g 4%
Sugars 27g
Protein 4g 8%
Vitamin A 7.2%
Calcium 8.6%
Iron 11.9%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

8 Comments

  1. Could I bake this as a 2-layer cake instead of a Bundt (as requested by my soon-to-be 7 year old)? If yes, how would the cooking time have to be adjusted?

  2. Patricia Aackerlund Reply

    To make it really easy: Share the RECIPE with someone who will make it &half it with you!

  3. Danielle Boyd Reply

    Share????? What is that vile word you speak of??? Hahahaha!

  4. Hi. I literally just put the cake into the oven when I realized that it is called a double chocolate oreo cake but there is no cocoa? Fingers crossed it still turns out!

    • Oh my word, you just made my yet unpublished Cookies and Cream Oreo Cake! I had a BIG website problem and my entire website was reset, right before you made this. This recipe reverted back to my original recipe (which was my cookies and cream one) and wasn’t the double chocolate!

      I am so sorry about that! It WILL work out, but it’s my other recipe! I guess you got a sneak peek ahead of everyone else! I’ve changed it back now to the original recipe now that my site is back to working again.

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