Description

Elevate your dessert table with this indulgent layered cake, featuring a tender chocolate crumb deepened by hot coffee and a velvety Oreo-flecked buttercream. This recipe masterfully combines childhood nostalgia with refined pastry techniques for a perfectly balanced treat.

Ingredients

3 cups all-purpose flour
2 cups granulated sugar
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, room temperature
1/2 cup vegetable oil
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup freshly brewed hot coffee
1.5 cups unsalted butter, room temperature
6 cups confectioners’ sugar
1 package Oreo cookies, divided
3 tablespoons whole milk

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Instructions

Preheat oven to 350°F (175°C) and line two 8-inch round cake pans with parchment paper.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl and whisk to combine.
In a medium bowl, whisk the buttermilk, oil, eggs, and vanilla until fully emulsified.
Slowly mix the wet ingredients into the dry ingredients, then stir in the hot coffee until the batter is smooth.
Divide batter into pans and bake for 30-40 minutes until a cake tester comes out clean.
Cool cakes completely on a wire rack before frosting.
Beat the butter for 5 minutes until pale and fluffy, then gradually incorporate the confectioners’ sugar.
Fold in finely crushed Oreo crumbs and milk to reach a spreadable consistency.
Level the cakes, stack with a layer of buttercream and chopped Oreos, and finish with a crumb coat and final frosting layer.

Notes

To achieve a professional ‘naked’ look, use an offset spatula to scrape away excess frosting from the sides, allowing the dark chocolate layers to peek through. Always ensure your coffee is hot when adding it to the batter, as the heat is essential for blooming the cocoa powder.

Prep Time: 30 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: American