Mile High Oreo Cake
Servings: 12-14 slices
Prep Time: 30 mins
Cook Time: 30–35 mins
Total Time: 1.5 hours (plus cooling)
Ingredients
For the Chocolate Cake Layers:
1 1/2 tsp baking powder
1 1/2 tsp baking soda
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 tsp salt
1 cup buttermilk (room temp)
1/2 cup vegetable oil
2 large eggs (room temp)
2 tsp vanilla extract
1 cup hot water (or hot coffee for extra richness)
For the Oreo Whipped Frosting:
2 1/2 cups heavy whipping cream (cold)
1/2 cup powdered sugar (adjust to taste)
1 tsp vanilla extract
15–18 Oreo cookies, crushed (for mixing in and coating sides)
For Decoration:
10–12 whole Oreo cookies
Extra crushed Oreos for the top and sides
Instructions
1. Bake the Cake Layers
Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add buttermilk, oil, eggs, and vanilla. Beat until smooth.
Slowly add hot water or coffee, mixing until fully combined. The batter will be thin.
Divide evenly into the pans and bake for 30–35 mins or until a toothpick comes out clean.
Let the layers cool completely.
2. Make the Oreo Whipped Frosting
Using a chilled bowl and beaters, whip the cream until soft peaks form.
Add powdered sugar and vanilla. Continue to whip to stiff peaks.
Gently fold in crushed Oreos (reserve some for the outer coating).
3. Assemble the Cake
Place the first cake layer on a serving plate. Spread a generous layer of Oreo whipped frosting.
Repeat with the second and third layers.
Frost the entire cake with remaining whipped frosting.
Gently press crushed Oreos onto the sides of the cake.
Top with whole Oreos and additional crushed pieces.