VALENTINE’S DAY IS THURSDAY, PEOPLE! I am sure that many of you have already started to brainstorm gifts and ways to celebrate with your valentine / galentine. I wanted to share this Oreo Chocolate Cake recipe with you a couple days early so that you can make this for your special someone!
Oreo Chocolate Cake is the perfect Valentine’s Day treat
I love Valentine’s Day. I can’t think of anything more exciting than a night completely blocked off to spend quality time together with my fiancé. Good food, great conversation, and a few gifts here and there 😉 – what’s not to love?
The best part about this holiday is the chance to show a loved one how much you appreciate them. I can’t think of any better way to do that than by baking this mouth-watering Oreo Chocolate Cake.
Oreo Chocolate Cake is unbelievably rich and ridiculously delicious. You can make this recipe by getting a store-bought box of cake mix, cooking the cake in two separate 9-inch tins, and then lathering on creamy, chocolate icing. After that, you drown the cake in crumbled *DOUBLE STUF* (obviously) Oreos as the finishing touch.
(To find out which brands I typically buy at the store, check out these links: Pillsbury Moist Supreme Devil’s Food Cake Mix| Betty Crocker Frosting, Rich & Creamy Frosting )
(To see the cooking tools I use for this recipe, check out these links: 9 Inch Round Cake Pan |Kitchen Aid Mixer )
The Origin of the Oreo Chocolate Cake
This Oreo Chocolate Cake is a dessert staple in my household. Bren and I made it for the first time while we were in college – before we really knew how to make anything else – and have been making it regularly ever since. Over the last four years, we have continuously tuned this Oreo Chocolate Cake recipe up, so we now have all the tips and tricks to make this the best straight-out-of-the-box cake you’ve ever made.
Typically, I leave the cake in the round shape of my cake tin. But last year, for the first time, I cut the cake into a heart shape for an extra festive touch, making it a great gift for your significant other on Valentine’s Day.
Check out my video below to see just how easy it is to create a beautiful heart-shaped Oreo Chocolate Cake!
Storing your Oreo Chocolate Cake
Although you and your valentine may be tempted to eat this entire cake in one sitting 😉 , you’ll likely have some left overs. (Probably for the best, you don’t want to end up like Brucey in Matilda)
The best way to store the cake is in Tupperware containers. We usually use a big Tupperware container but lately have started to break the cake into 4 smaller Tupperware.
This way, if you’re feasting on the cake throughout the week, the sections you haven’t yet eaten will stay as moist as if you had made the cake that day.
Make the Oreo Chocolate Cake the day before if you can
This Oreo Chocolate Cake tastes 10x better the day after you first bake it. The Oreos soak up some of the moisture from the icing and get really soft – almost like you dunked them all in milk and then laid them on top of the cake.
Can’t stress this one enough. Brendan and I now purposefully bake the cake the day before we plan to eat it (when it comes to making our cheat meals as delicious as possible, we don’t mess around).
Other MUST KNOW tips:
- Dip your icing knife in cup of warm water, then into icing, then spread the icing onto the cake. This prevents the icing from sticking to the knife and pulling off the top layer of cake.
- Divide your cake in two – To make sure measurements are correct, I measure with a scale. Roughly 15 oz, or a cup and a half, of cake mix per cake.
- Cook time – the back of the box says 350 degrees for 29-33 minutes. Because I split the cake into two thinner layers, I typically bake for 22 minutes. CHECK AS YOU GO SO THE CAKE DOESN’T DRY OUT. To see if it’s done, poke the cake with a fork – if it comes out gooey put it back in. It’s not finished.
- Let the cake cool once it comes out of the oven. Otherwise, the icing will just get runny. You want that icing thicccccccc so it’s worth waiting ten minutes to put on.
Enjoy your cake!!! Let me know how it is! If you post your pic on Instagram, tag @madeby.moni and I will repost!
If you’re interested in making any other desserts, check out my Gooey Butter Cake recipe!
Oreo Chocolate Cake
Ingredients
- 1 box Devil’s Food Cake Mix
- 1 and 1/4 cup water
- 1/3 cup vegetable oil
- 3 eggs
- 2 jars chocolate icing
- 24 Oreos
Instructions
Bake cake (Follow instructions on back of cake mix)
- Set your oven to 350 degrees.
- Prepare pan to keep cake from sticking by lightly coating bottom of pan with cooking spray or use shortening and a flour dusting.
- Blend cake mix, water, oil and eggs in large bowl until moistened. Beat with a mixer on medium speed for 2 minutes or whisk by hand for 2 minutes. We recommend using oil
- I bake mine for 22 minutes but it may vary oven to oven. Make sure you’re checking on it periodically to prevent oven baking [Bake Times: 13×9-inch pan, bake 31-35 min.; two 8-inch round pans, bake 31-35 min.; two 9-inch round pans, bake 29-33 min.; Bundt pan, bake 36-40 min.; 24 cupcakes (2/3 full), bake 18-22min.]
- When toothpick inserted in the center comes out clean, your cake is done. To remove cake from pan, allow to cool 10 to 15 minutes before removing. Cool cake completely before frosting.
- Repeat process for both cake layers.
- Once the cake has cooled, stack the two layers and carve the cake into a heart shape to make sure both top and bottom layer are same shape. Set aside.
Ice Cake
- Spread first jar of icing on the top and sides of the bottom layer of cake until completely covered.
- Repeat this process for the top layer.
Add Oreo Topping
- Put your Oreos into a zip lock back and crush with a rolling pin. If you don’t have a rolling pin, you can use a canned good for the same effect.
- Dump the Oreos onto the top of the cake.
- Enjoy!
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