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A decadent slice of black velvet oreo cake with layers of dark chocolate cake and white frosting, decorated with crushed oreos.

Black Velvet Oreo Cake

This recipe makes a rich, dark chocolate cake layered with cream cheese frosting and crushed Oreos.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 people
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1 3/4 cups All-purpose flour
  • 3/4 cup Unsweetened cocoa powder Dutch-processed preferred
  • 2 cups Granulated sugar
  • 1 1/2 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Salt
  • 2 large Eggs Room temperature
  • 1 cup Buttermilk Room temperature
  • 1/2 cup Vegetable oil
  • 2 tsp Vanilla extract
  • 1 cup Hot strong brewed coffee Or hot water
For the Frosting and Filling
  • 8 oz Cream cheese Softened
  • 1/2 cup Unsalted butter Softened
  • 3 cups Powdered sugar Sifted
  • 1 tsp Vanilla extract
  • 1 cup Oreo cookies Crushed, plus extra for garnish

Equipment

  • Two 9-inch round cake pans
  • Electric mixer

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the hot coffee until the batter is smooth. The batter will be thin.
  5. Pour the batter evenly into the prepared pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  6. While the cakes cool, prepare the frosting. Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, mixing until combined. Beat in the vanilla extract until the frosting is light and fluffy.
  7. Gently fold the crushed Oreo cookies into the frosting.
  8. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the Oreo frosting over the top. Place the second cake layer on top. Frost the top and sides of the entire cake with the remaining frosting. Garnish with extra crushed Oreos.

Notes

For the darkest color, use Dutch-processed cocoa powder. If you do not have buttermilk, mix 1 tablespoon of white vinegar or lemon juice into 1 cup of whole milk and let it sit for 5 minutes before using.