This simple and oh-so-moist, homemade Chocolate Cake with Oreo Buttercream Frosting is perfect for birthdays, dinner parties, or family get togethers!
how many servings are in a 6 inch cake?
For this Chocolate Cake with Oreo Buttercream Frosting recipe, I used 3, 6" x 2" cake pans. The cake, once baked and frosted, measures approximately 6" high (not including the extra Oreos you may choose to add on top) and 6" in diameter.
Based on Wilton's cake serving guide, a cake of this size will serve approximately 12 people which would be perfect for a small dinner party, birthday party, or a family get-together.
how can I prevent my cakes from doming?
There are few ways you can prevent cakes from doming:
- Reduce the oven temp and adjusting the baking time;
- Use a heating core in the center of your cake pan; or
- Use Wilton Baking Strips.
For this particular chocolate cake recipe, I used the baking strips and my God are these things pure genius! They worked just like they said they would! You'll want to make sure you fit them snug to the pan and also wet them with cold water prior to adding in the batter.
recommended baking tools
quick baking tips before starting
- Prep and cooking times noted are for the chocolate cake only.
- Add another 15-20 minutes to make the frosting, plus the additional time it will take to frost the cakes. Cake decorating times will vary based on level of experience.
- This chocolate cake when assembled and frosted measures approximately 6 inches high, with each cake layer being 2 inches tall. If you feel like this might be too much cake, you can half the recipe and use only 2, 6 inch cake pans.
- The amount of Oreo buttercream frosting made will give you enough for a thin coating. If you want a thicker layer of buttercream in between the cake layers and on the outside of the cake, I would suggest making a second bowl of frosting, but half that recipe.
- For a flour-based baking spray, I swear by Bakers Joy! Don't be shy when you spray the cake pans with this stuff. It makes for an easy removal of your cakes!
- For the 6" parchment paper circles, you can simply trace the bottom of the cake pan and cut them out or, if you use cardboard cake boards, you can trace one of these as your template. You can also purchase pre-cut parchment circles.
- Using baking strips with your cake pans is totally optional, but they do produce a flatter cake top verses the dome shape. If you don't have the strips and you need to cut the dome part off of your cakes, use a serrated bread knife.
- Adding the instant coffee is an optional step. The purpose of using it brings out a richer chocolate flavor. I love adding it to my chocolate cakes and cupcakes!
- In place of instant coffee, you can use espresso powder. Same amount and same method used in the recipe instructions.
Chocolate Cake with Oreo Buttercream FrostingAuthor:
- 1 cup All-Purpose Flour
- 1 tsp Baking Soda
- ½ tsp Baking Powder
- ½ cup Unsweetened Cocoa Powder
- ½ tsp Espresso Powder
- 2 Large Eggs, room temperature
- ½ cup Whole Milk
- ½ cup Vegetable Oil
- ½ tsp Vanilla Extract
- ½ cup Boiling Water
- 1 cup Granulated Sugar
oreo buttercream frosting
- 20-25 Oreo Sandwich Cookies, plus any extra for decoration
- 2 cups Unsalted Butter, room temperature and quartered
- 4 cups Powdered Sugar, sifted
- 2 tsp Vanilla Extract
- ¼ tsp Salt
- ¼ cup Heavy Whipping Cream
- Adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 350ºF. Spray the inside of 3, 6 inch cake pans with a flour-based baking spray. Line with a 6 inch parchment paper circle and lightly respray the tops. Optionally. you can also add baking strips to your cake pans. Set to the side.
- In a medium-size mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, unsweetened cocoa powder, and espresso powder. Set to the side.
- Using your hand mixer or stand mixer fitted with a paddle attachment mix together the vegetable oil, granulated sugar, eggs, whole milk, vanilla extract, and boiling water on medium speed until well blended.
- Switching the mixer speed to low, gradually add in the whisked dry mixture until just combined. Be careful not to over mix the batter.
- Evenly pour the chocolate cake batter into each prepared 6 inch cake pan and bake for 30-32 minutes at 350ºF or until an inserted toothpick comes out clean.
- Allow the chocolate cake layers to cool for approximately 10 minutes before inverting them onto a wire cooling rack. The chocolate cake layers should be cooled completely before frosting with the oreo buttercream frosting.
oreo buttercream frosting
- With a food processor, pulvarize the Oreos (the whole cookie) until they are these super fine little crumbs. Set aside.
- Using your hand mixer or stand mixer fitted with a paddle attachment beat the unsalted butter on medium-high speed until smooth and creamy. Add in the vanilla extract, salt, and heavy whipping cream. Scrape down the bowl as needed.
- Switching the mixer speed to low, gradually add in the powdered sugar until well blended.
- Add in the Oreo crumbs setting aside any you wish to use for decorating and mix until blended.
- Switch the mixer speed back to medium-high and beat the frosting until it's super light and fluffy (about 5-6 minutes). Use frosting immediately or you can refrigerate up to 3 days in a tightly sealed container.
have you tried these other delicious Beyond the Butter cake recipes?
- Chocolate Zucchini Cake with Chocolate Chips
- Super Moist Carrot Cake Cupcakes
- Homemade Angel Food Cake with Berries
- Classic 4 Egg Yellow Cake with Chocolate Frosting
- Hummingbird Sheet Cake with White Chocolate Cream Cheese Frosting