Double Stuffed Oreo Cake
When you’re wanting to prepare something new and delicious for your family, be sure to give this Double Stuffed Oreo Cake recipe a try!
Servings 12 Servings
Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups sugar
- 2 teaspoon baking soda
- 1 ½ teaspoon baking powder
- 1 teaspoon salt
- ¾ cup butter room temperature
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup hot water
Frosting
- 3 cups butter room temperature
- 12 cups powdered sugar
- 1 tablespoon vanilla
- ½ cup heavy whipping cream
- Double Stuffed Oreo cookies for topping
Instructions
Cakes
- Preheat your oven to 350 degrees F. and prepare three 8-inch cake pans by spraying generously with non-stick spray and line the bottom with a circle of parchment paper and set aside.
- In a stand mixer equipped with a whisk attachment, add the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk to combine.
- In a medium bowl or liquid measuring glass, add the eggs, milk, vegetable oil, and vanilla and whisk to combine. With the mixer on low speed, slowly pour the liquid into the dry ingredients and mix until combined. Scrape the sides and bottom of the bowl.
- Last, carefully pour in the hot water and mix on low speed until combined. Increase to high speed for about one minute.
- Divide the batter evenly between the three prepared cake pans and bake for 20-23 minutes until a toothpick inserted in the center of each cake comes out clean.
- Remove from the oven and allow the cakes to cool in the pans for 10 minutes then flip onto a wire rack to cool completely.
- Once the cakes are cool, you can wrap them in plastic wrap and refrigerate them until you are ready to assemble. I recommend chilling your cakes for at least an hour to make them easier to assemble, however it is not required.
Frosting
- Once you are ready to assemble, prepare the buttercream by adding the butter into a stand mixer equipped with a paddle attachment and cream on high speed for 4-5 minutes until smooth with no lumps.
- Add half of the powdered sugar and mix until combined. Scrape the sides and bottom of the bowl.
- Slowly pour in the heavy whipping cream and vanilla extract and mix on low speed until combined.
- Add the remaining powdered sugar and mix on low speed until combined.
- Once the powdered sugar is all combined. Turn the mixer on med-high speed and mix for 3-4 minutes to get a nice whipped consistency.
Assembly
- If needed, remove the domes off of the cake layers by using a large serrated knife.
- Place one cake layer face down on a cake serving tray and top with about 1 ½ cups frosting and smooth evenly. Repeat with the remaining cake layers.
- Smooth a thin layer of frosting over the outside of the cake making sure to seal in all of the crumbs.
- Refrigerate for 10-15 minutes. Remove the cake and apply another thicker layer of frosting over the entire cake and smooth.
- Use any left-over frosting and pipe a ring of frosting around the top of the cake using a large star piping tip. Top with additional mega stuffed Oreo cookies and sprinkle with oreo cookie crumbs if desired.
- You can keep the cake in an airtight container at room temperature for up to two days, or refrigerated up to three days.
- Bring to room temperature before serving and enjoy!