Oreo Black Velvet Cream Cake Recipe

Introduction

The Oreo Black Velvet Cream Cake is a decadent dessert that combines rich chocolate layers with a smooth Oreo-infused cream filling. Perfect for celebrations or a special treat, this cake delivers a delightful balance of flavors and textures that Oreo lovers will adore.

Ingredients

• 1¾ cups (220 g) all-purpose flour
• ¾ cup (75 g) cocoa powder (preferably dark)
• 1½ tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 large eggs
• 1 cup (200 g) granulated sugar
• ½ cup (100 g) brown sugar
• ½ cup (120 ml) vegetable oil
• 1 cup (240 ml) buttermilk (or milk + 1 tsp vinegar)
• 1 tsp vanilla extract
• ½ cup (120 ml) hot coffee
• 2 cups (480 ml) milk (for filling)
• 4 tbsp sugar (for filling)
• 2 tbsp cornstarch (for filling)
• 2 egg yolks (for filling)
• 1 tsp vanilla extract (for filling)
• 1 tbsp butter (for filling)
• 1 cup (240 ml) whipped cream (for filling)
• 8–10 mini Oreo cookies, roughly crushed (for filling)
• 1½ cups (360 ml) heavy cream (for topping)
• 3 tbsp powdered sugar (for topping)
• ½ tsp vanilla extract (for topping)
• Mini Oreos or crushed Oreo crumbs (for decoration)
• Chocolate shavings or drizzle (optional, for decoration)

Instructions

1. Step 1: Preheat your oven to 175°C (350°F). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
2. Step 2: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
3. Step 3: In another bowl, beat the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until the mixture is smooth and uniform.
4. Step 4: Add the buttermilk to the wet ingredients and mix well. Then, gradually stir in the dry ingredients until just combined.
5. Step 5: Stir in the hot coffee until the batter is smooth and glossy.
6. Step 6: Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: Allow the cakes to cool completely on a wire rack before assembling.
8. Step 8: To make the cream filling, whisk the egg yolks, sugar, and cornstarch together in a saucepan.
9. Step 9: Gradually pour in the milk while whisking continuously. Cook over medium heat, stirring constantly, until the mixture thickens, about 5 minutes.
10. Step 10: Remove from heat and stir in vanilla extract and butter until smooth. Let the filling cool completely, then gently fold in the whipped cream and crushed mini Oreos.
11. Step 11: Place one cake layer on your serving plate. Spread a thick layer of the Oreo cream filling on top and add a few more crushed Oreos for extra crunch if desired.
12. Step 12: Top with the second cake layer and refrigerate the assembled cake for 30 minutes to let the filling set.
13. Step 13: Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form to create the topping.
14. Step 14: Pipe or spread the whipped cream over the top of the cake. Decorate with mini Oreos and chocolate shavings or drizzle, if using.
15. Step 15: Chill the finished cake for at least 1 hour before serving to achieve the best slicing consistency.

Tips & Variations

• For a richer flavor, use espresso instead of regular coffee in the batter.
• You can substitute the mini Oreos in the filling with crushed regular Oreos for a chunkier texture.
• To make the cake dairy-free, try using plant-based milk and cream substitutes.
• Chocolate shavings add elegance and extra chocolate flavor but are optional.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the cream filling fresh. For best results, slice with a warm, dry knife. Leftovers can be gently reheated at room temperature for about 20 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the cake layers and cream filling a day ahead. Assemble and frost the cake on the day you plan to serve for the freshest results.

What can I use if I don’t have buttermilk?

Simply add 1 teaspoon of vinegar or lemon juice to 1 cup of milk and let it sit for 5 minutes to create a buttermilk substitute.

Oreo Black Velvet Cream Cake Recipe

Print Recipe

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4.7 from 307 reviews

Indulge in the rich and decadent Oreo Black Velvet Cream Cake, a luxurious chocolate dessert layered with creamy vanilla Oreo filling and topped with fluffy whipped cream. This elegant cake combines moist black velvet chocolate layers with a luscious Oreo-infused cream, perfect for special occasions or anytime you crave a delightful treat.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 50 minutes
• Yield: 12 servings 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 1¾ cups (220 g) all-purpose flour
• ¾ cup (75 g) cocoa powder (preferably dark)
• 1½ tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 large eggs
• 1 cup (200 g) granulated sugar
• ½ cup (100 g) brown sugar
• ½ cup (120 ml) vegetable oil
• 1 cup (240 ml) buttermilk (or milk + 1 tsp vinegar)
• 1 tsp vanilla extract
• ½ cup (120 ml) hot coffee

Cream Filling

• 2 cups (480 ml) milk
• 4 tbsp sugar
• 2 tbsp cornstarch
• 2 egg yolks
• 1 tsp vanilla extract
• 1 tbsp butter
• 1 cup (240 ml) whipped cream
• 8–10 mini Oreo cookies, roughly crushed

Cream Topping

• 1½ cups (360 ml) heavy cream
• 3 tbsp powdered sugar
• ½ tsp vanilla extract

Decoration

• Mini Oreos or crushed Oreo crumbs
• Chocolate shavings or drizzle (optional)

Instructions

1. Preheat and Prepare Pans: Preheat your oven to 175°C (350°F). Grease and line two 8-inch (20 cm) round cake pans to prevent sticking and ensure easy removal.
2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, dark cocoa powder, baking powder, baking soda, and salt. This forms the dry base for the cake batter.
3. Beat Wet Ingredients: In a separate large bowl, beat the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until the mixture is smooth and well combined.
4. Combine Wet and Dry Ingredients: Add the buttermilk to the wet ingredients and mix thoroughly. Gradually incorporate the dry ingredient mixture into the wet ingredients, stirring until just combined.
5. Add Hot Coffee: Stir in the hot coffee slowly until the batter becomes smooth, glossy, and evenly mixed. This enhances the chocolate flavor.
6. Bake the Cake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool the Cake Layers: Remove the cakes from the oven and allow them to cool completely on a wire rack.
8. Prepare Cream Filling Base: In a saucepan, whisk together the egg yolks, sugar, and cornstarch until smooth, ensuring no lumps remain.
9. Add Milk and Cook: Gradually pour in the milk while whisking continuously. Cook over medium heat, stirring constantly for about 5 minutes, until the mixture thickens.
10. Finish the Filling: Remove from heat, stir in vanilla extract and butter until smooth. Let the custard filling cool completely before the next step.
11. Fold in Whipped Cream and Oreos: Gently fold in the whipped cream and crushed mini Oreos into the cooled custard to create a creamy, textured filling.
12. Assemble Cake Layers: Place one cake layer on a serving plate. Spread a generous layer of the Oreo vanilla cream filling on top. Optionally, add a few extra Oreo pieces for additional crunch.
13. Top with Second Layer and Chill: Place the second cake layer over the filling. Refrigerate the assembled cake for 30 minutes to allow the filling to set.
14. Prepare Cream Topping: Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form, creating a light and fluffy topping.
15. Decorate the Cake: Pipe or spread the whipped cream topping evenly over the chilled cake. Garnish with mini Oreos and chocolate shavings or drizzle for an elegant finish.
16. Final Chill and Serve: Chill the finished cake for at least 1 hour before serving to ensure perfect slices. Store any leftovers refrigerated for up to 3 days.

Notes

• Be sure to use dark cocoa powder for a deep, rich chocolate flavor.
• Hot coffee intensifies the chocolate notes and should not be skipped.
• Ensure the cake layers are completely cool before assembling to prevent melting of the filling.
• Use fresh whipped cream for best texture in the filling and topping.
• This cake is best consumed within 3 days when stored refrigerated.
• For a dairy-free version, substitute with appropriate plant-based milks and creams.

Keywords: Oreo cake, black velvet cake, chocolate cake, cream filling, dessert, layered cake, rich cake, party cake