Easy Oreo Chocolate Cake

Sliced chocolate loaf cake with cookie pieces on a wooden board, accompanied by a white cup.

5 from 2 votes

This Oreo Chocolate Cake combines Oreo's iconic crunch and creaminess with rich chocolate. A decadently moist chocolate loaf cake with Oreo cookies baked into the top, ready in an hour.

Prep Time15

Cook Time35

Chilling Time10

Total Time1

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 471kcal

Author: Kate O'Malley

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

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.
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.

Expert Tips

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.

Nutrition