Maybe some of you have noticed, but I don’t have too many layer cake recipes on this site, and it’s mostly because I don’t make layered cakes all that often at my house. Layered cakes tend to be too big and rich for my family to finish them very quickly, so they’re often saved for special occasions, or for when we have dinner guests.
A couple weeks ago, I decided to make this cake and it transformed our Sunday night dinner into a special occasion! It is made with a fudgy, perfectly moist cake base, layers of Oreo whipped cream in the center, and coated with a rich, fudge-like frosting. Plus, it’s four layers 🙂
This cake was a huge hit because, even though it was a bit rich, I made sure to cut down on the sugar so that it wouldn’t be overwhelming. A lot of times I feel that when I try store-bought cakes they’re just sugar bombs with tons of icing! Even though this is rich, it’s nothing like that. You can enjoy each of the chocolate components without your mouth burning from sugar overload!
When making this cake, I would advise you to chill it before frosting it. It’s made with homemade whipped cream, which is pretty soft, so I placed mine in the freezer for about 40 minutes before icing the cake with the fudgy icing.
Also, if you think that four layers might be too much, just halve the recipe – though this cake is so good, you might get some complaints if you don’t make it full size!
Don’t wait, make it now! Happy Friday!!
- 1 ½ cups sugar
- 1 ¾ cups flour
- 1 cup cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 ½ cups cold heavy cream
- ¼ cup plus 1 tbsp (or 5 tbsp) powdered sugar
- 12 oreo cookies, crushed
- 1 tsp vanilla extract
- 2 sticks butter, softened
- ½ cup cocoa powder
- 3 cups powdered sugar
- 4 tbsp hot water
- 1. Preheat the oven to 350F. Prepare two 8 or 9 inch round cake pans with oil and flour
- 2. For the cake: Sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, vegetable oil, vanilla and water. Mix until thoroughly combined, a minute or two. Pour into prepared cake pans. Bake for about 30 minutes.
- 3. For the filling: Mix the cream, sugar, and vanilla. Whip until stiff peaks form (but be careful not to over mix, otherwise the cream will become chunky). Fold in crushed oreos.
- 4. For the frosting: Whip the two sticks of butter until soft. Mix in cocoa powder and sugar until the mixture appears crumbly. Add hot water. Whip until smooth.
- 5. To assemble cake: Chill your cake layers. Level them with a knife. Cut each in half so that you end up with four cake layers. Fill the cake with oreo whipped cream, frost the outside with the fudge frosting. Store in the fridge.
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