Description
A rich and decadent Oreo Black Velvet Cream Cake that combines the flavors of chocolate and vanilla with a delightful cream filling and topping.
Ingredients
Scale
- 1¾ cups (220 g) all-purpose flour
- ¾ cup (75 g) cocoa powder (preferably dark)
- 1½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) brown sugar
- ½ cup (120 ml) vegetable oil
- 1 cup (240 ml) buttermilk (or milk + 1 tsp vinegar)
- 1 tsp vanilla extract
- ½ cup (120 ml) hot coffee
- 2 cups (480 ml) milk (for filling)
- 4 tbsp sugar (for filling)
- 2 tbsp cornstarch (for filling)
- 2 egg yolks (for filling)
- 1 tsp vanilla extract (for filling)
- 1 tbsp butter (for filling)
- 1 cup (240 ml) whipped cream (for filling)
- 8–10 mini Oreo cookies, roughly crushed (for filling)
- 1 ½ cups (360 ml) heavy cream (for topping)
- 3 tbsp powdered sugar (for topping)
- ½ tsp vanilla extract (for topping)
- Mini Oreos or crushed Oreo crumbs (for decoration)
- Chocolate shavings or drizzle (optional, for decoration)
Instructions
- Preheat oven to 175°C (350°F). Grease and line two 8-inch (20 cm) round pans.
- In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat eggs, sugars, oil, and vanilla until smooth.
- Add buttermilk and mix well. Gradually add the dry ingredients.
- Stir in hot coffee until the batter is smooth and glossy.
- Divide evenly between pans and bake for 25–30 minutes, or until a toothpick comes out clean.
- Let cool completely on a rack.
- In a saucepan, whisk together egg yolks, sugar, and cornstarch for the cream filling.
- Gradually add milk while whisking continuously. Cook over medium heat, stirring constantly, until thickened (about 5 minutes).
- Remove from heat, add vanilla and butter, and stir until smooth. Cool completely, then fold in whipped cream and crushed Oreos.
- Place one cake layer on a plate. Spread a thick layer of Oreo vanilla cream filling. Add a few more Oreo pieces if desired for crunch.
- Top with the second cake layer and refrigerate for 30 minutes to set.
- Whip heavy cream with powdered sugar and vanilla until soft peaks form for the cream topping.
- Pipe or spread the cream over the top of the cake. Garnish with mini Oreos and chocolate shavings.
- Chill for at least 1 hour before serving for perfect slicing. Store refrigerated for up to 3 days.
Notes
- Ensure the cake layers are completely cool before assembling to prevent the cream filling from melting.
- For a richer flavor, use dark cocoa powder.
- Store leftovers in the refrigerator for freshness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg