Print

Oreo Black Velvet Cream Cake Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://zarameals.com/oreo-black-velvet-cream-cake-recipe/