Description
A rich and moist black velvet cake topped with creamy Oreo frosting, perfect for any celebration.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 package Oreo cookies (for frosting)
- 2 cups heavy cream (for frosting)
- 1 cup powdered sugar (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix oil, buttermilk, eggs, and vanilla together until smooth.
- Gradually add the wet mixture to the dry ingredients, mixing until just combined.
- Slowly stir in the boiling water until the batter is well mixed.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 10 minutes, then remove from pans and cool completely on wire racks.
- For the frosting, crush the Oreo cookies into fine crumbs.
- In a mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form, then fold in the cookie crumbs.
- Once the cakes are cool, spread the Oreo frosting between the layers and on top of the cake.
Notes
- For a more intense chocolate flavor, use dark cocoa powder.
- Store the cake in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg