Easy, Yet Amazing
Oreo cream Chocolate Cake
You Will Need
1 Cup Flour
1 Cup Sugar
1/2 Cup Coco Powder
1 tsp Baking Soda
1 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/4 cup olive oil
1 TBSP vanilla
1/2 Cup Coffee (or warm water)
1 Egg
How-to Video
This is a rich and moist chocolate cake. It only takes a few minutes to prepare the batter. It is probably one of the easiest cakes I’ve made in a long time. Recipe can easily be doubled to make a second layer cake. Make cupcakes! This delicious cake makes the most amazing cupcakes too!
How to Make Ahead and Store the Homemade Chocolate Cake:
Both the cake and the frosting can be made ahead. Allow the cake to cool completely, wrap them well in plastic wrap and place each layer into a zip top freezer bag. Freeze the cake layers for up to one month.
To frost the cake, simply remove from the freezer and allow to thaw in the refrigerator with wrapping intact. Then, frost the cake once it has completely thawed.
Store the cake at room temperature on the counter. I like to store under a cake dome to keep the cake fresh.
Please read before making.
Directions:
This chocolate Oreo cake is out of this world, but there are a few things that make it that way. If you have it, use olive oil for the oil. It makes it extra moist. Make sure you sift together dry ingredients in a bowl. Use a fork and go under the the dry ingredients , raising your fork to the top and then going back under and doing the same thing, sifting as you mix the ingredients together. Make a well and add wet ingredients. Mix with a mixer on medium speed. Use a spring Formed pan (Any cake pan or pie plate of similar size will do just fine as a substitute,) add oil to a paper towel and oil the sides and bottom of pan. (lightly flour) Poor in your batter, and pre-heat oven to 350 degrees. Once heated, bake for 20 to 25 minutes until the sides of the cake pull away from the pan (or you insert a tooth in the center of the cake and it comes out clean) Wait till cake completely cools to frost. (Double this recipe to make a double layered cake) take about 15 bite sized Oreo Cookies and grind or chop fine. Sprinkle over the top of your cake. Add Bite sized Oreo Cookies to decorate. I used 8 cookies and put 2 on each side.
Instant Pot Directions-
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Pour the batter into your cake tin.
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Cover with foil.
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Pour water (1 cup) into your Instant Pot and place the trivet correctly.
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Place your cake tin onto the trivet.
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Cook at high pressure for 30 minutes, then release the steam naturally.
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Remove the foil and let your cake cool for about 20 minutes before slicing it.
Frosting:
2/3 Cup Shorting (or 1 stick butter)
3 TBSP Vanilla Extract
1/3 tsp salt
4 Cups Powdered Sugar
10 TBSP Milk (about 1/4 cup) (for thicker frosting use less milk)
1 tsp almond extract
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