Imagine a cake that combines Oreo’s iconic crunch and creaminess with rich chocolate. This Oreo Chocolate Cake is precisely that—a deliciously moist chocolate loaf cake with chocolate chips and Oreo cookies baked into the top.
While I adore my Oreo Dirt Cake Cups recipe, this is an easy Oreo cake recipe that doesn’t scrimp on the decadence.
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This cake is a quick and easy alternative to my Matilda Chocolate Cake if you want a seriously chocolatey cake. It is also so easy to make and you can whip it up in under an hour. Like my Double Chocolate Cupcakes, it is decadently moist and chocolatey, yet still easy to transport. And this is a dessert that requires no refrigeration—it’s a perfect picnic dessert.
An Oreo cake will always be a winner for kids picnics, and like my Dark Chocolate Sweet Potato Fudge, it’s still lush enough for a cozy picnic for two. Being a loaf cake, this is a very manageable cake option for a birthday picnic celebration.
Ingredients
See my recipe card below for a complete list of the ingredients with measurements and notes.
Recipe Variations and Substitutions
- Different Oreo Flavors: Experiment with different Oreo flavors, like mint or peanut butter flavor, for a unique twist on the classic Oreo cake.
- Cacao or Cocoa: You can use cocoa instead of cacao (not sure of the difference? This article on cacao v cocoa has you covered). As I discussed with my Chocolate Snowball Cookies, you can use different types of cocoa powder for different intensities or flavors. You might be surprised at how many there are to choose from.
- Mocha Flavor: Incorporate instant coffee or espresso powder into the dry ingredients to enhance the chocolate flavor with a hint of coffee. No more than a teaspoon unless you want a strong coffee flavor.
Step by Step Instructions
Step 1: Preheat oven to 375F.
Mix the oil, vanilla, and sugar (brown sugar and granulated sugar) in a medium bowl. A whisk is sufficient for these first steps.
Step 2: Add the eggs and mix well again.
Step 3: Mix in the sour cream.
Step 4: Sift the remaining dry ingredients together – Flour, Cacao, baking powder, and baking soda.
Step 5: Add the dry ingredients to the wet and, using a mixer on low, mix until well combined.
Step 6: Melt the chocolate in a microwave on low for about 45-50 seconds, being careful not to burn it.
Add the melted chocolate to the chocolate cake batter and fold it in gently with a spatula. Do not mix with a mixer.
Step 7: Grease a loaf pan with sunflower oil or cooking spray.
Pour the batter into the pan. Break up the Oreo cookies into quarters and gently press them into the top so they sink slightly into the batter.
Step 8: Bake for 30-35 minutes at 375F. Test for doneness with a toothpick.
Allow to cool for 10-15 minutes before removing from the loaf tin, then cool the cake on a wire rack.
Recipe FAQs
Wrap the completely cooled cake in plastic wrap or aluminum foil or place it in an airtight container to keep it moist. At room temperature, it can last for a few days. If stored in the refrigerator, it can last up to a week.
Yes, you can freeze Oreo Chocolate Cake. It will keep well in the freezer for up to 3 months. Here are some steps and tips to effectively freeze and thaw your cake:
Cool Completely: Before freezing, ensure the cake is completely cooled to room temperature. Freezing a warm cake can cause condensation, making it soggy when thawed.
Wrap Properly: Wrap the cake tightly in plastic wrap. You can also wrap it in aluminum foil or place it in a freezer-safe bag for added protection. This helps prevent freezer burn and keeps the cake from absorbing any odors from the freezer.
Freeze in Portions: If you have a whole cake, consider cutting it into smaller portions or slices. This way, you can thaw only what you need.
Thawing: Thaw it in the refrigerator overnight. If it’s a slice or a small portion, let it thaw at room temperature for a few hours. Remove the wrapping once it’s thawed to prevent moisture from making the cake soggy.
Absolutely. Adjust the baking time to suit cupcakes, typically around 18-22 minutes. For muffins, baking time will typically be around 20-25 minutes. Insert a toothpick to check for doneness; it should come out clean or with a few moist crumbs.
Expert Tips
- Don’t Overmix: Once you combine the wet and dry ingredients, mix just until you no longer see dry flour. Overmixing can make the cake too dense. Also, gently fold the melted chocolate in—don’t use the mixer.
- Checking Doneness: Insert a toothpick or a cake tester in the center of the bread to check for doneness. If it comes out with a few moist crumbs, it’s ready. Don’t wait for it to come out completely clean, or you may overbake the loaf.
- Cooling: It is important to allow the cake to cool in the pan on a wire rack for about 10-15 minutes before removing it. Once removed from the pan, let it cool completely on the rack before slicing it to prevent it from falling apart.
Related Recipes
Did you try this Oreo Chocolate Cake?
Please leave me a ⭐ rating below and let me know in the comments how you enjoyed it.
Easy Oreo Chocolate Cake
Ingredients
- 1 cup sunflower oil
- 1 cup granulated white sugar
- ⅓ cup brown sugar
- 1 tsp vanilla extract
- 3 eggs
- ⅔ cup sour cream
- 1 cup all–purpose flour
- ¼ cacao powder
- ½ tsp baking powder
- ½ tsp baking soda
- 1 cup chocolate baking chips
- 12-14 Oreo cookies
Instructions
- Preheat oven to 375F.
- Mix the oil, vanilla, and sugar (brown sugar and granulated sugar) in a medium bowl. A whisk is sufficient for these first steps.
- Add the eggs and mix well again.
- Mix in the sour cream.
- Sift the remaining dry ingredients together – Flour, Cacao, baking powder, and baking soda.
- Add the dry ingredients to the wet and, using a mixer on low, mix until well combined.
- Melt the chocolate in a microwave on low for about 45-50 seconds, being careful not to burn it.
- Add the melted chocolate to the chocolate cake batter and fold it in gently with a spatula. Do not mix with a mixer.
- Grease a loaf pan with sunflower oil or cooking spray.
- Pour the batter into the pan. Break up the Oreo cookies into quarters and gently press them into the top so they sink into the batter slightly.
- Bake for 30-35 minutes at 375F. Test for doneness with a toothpick.
- Allow to cool for 10-15 minutes before removing from the loaf tin, then cool the cake on a wire rack.
Notes
- Different Oreo Flavors: Experiment with different Oreo flavors, like mint or peanut butter flavor, for a unique twist on the classic Oreo cake.
- Mocha Flavor: Incorporate instant coffee or espresso powder into the dry ingredients to enhance the chocolate flavor with a hint of coffee. No more than a teaspoon unless you want a strong coffee flavor.
- Don’t Overmix: Once you combine the wet and dry ingredients, mix just until you no longer see dry flour. Also, gently fold the melted chocolate; don’t use the mixer. Overmixing can make the cake too dense.
- Checking Doneness: Insert a toothpick or a cake tester in the center of the bread to check for doneness. If it comes out with a few moist crumbs, it’s ready. Don’t wait for it to come out completely clean, or you may overbake the loaf.
- Cooling: It is important to allow the cake to cool in the pan on a wire rack for about 10-15 minutes before removing it. Once removed from the pan, let it cool completely on the rack before slicing it to prevent it from falling apart.
Ned
What a delicious chocolate cake! I absolutely love it!!