chocolate cake recipe

This Chocolate Oreo Cake is to die for! A moist chocolate cake full of Oreo icing! And not just any Oreo icing - it is FULL of crushed up Oreos. An Oreo lover’s dream.

Chocolate Oreo Cake

(260 grams) flour

(414 grams) sugar

(85 grams) natural unsweetened cocoa powder OR Hershey’s Special Dark Cocoa powder

tsp baking soda

salt

eggs

(240 milliliters) buttermilk

(240 milliliters) vegetable oil

tsp vanilla extract

(240 milliliters) boiling water

(336 grams) butter

(284 grams) shortening

(920 grams-1035 grams) powdered sugar

(414 grams) Oreo crumbs (about 33 Oreos)

6-7 tbsp (90 milliliters-105 milliliters) water

oz (1 cup | 169 grams) semi sweet chocolate chips

heavy whipping cream

Oreos, optional

Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.

2. Add all dry ingredients to a large bowl and whisk together.

3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.

4. Add vanilla to boiling water and add to mixture. Mix well.

5. Divide batter between three cakes pans and bake at 300 degrees for about 30-33 minutes, or until a toothpick comes out with a few crumbs.

6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.

7. Make icing while cakes cool. Beat together butter and shortening until smooth.

8. Slowly add 4 cups of powdered sugar and mix until smooth.

9. Add vanilla and Oreo crumbs and mix until smooth.

10. Add another 4-5 cups of powdered sugar and mix until smooth. Add water or milk until you get a smooth consistency.

11. Set aside about 3 1/2 cups of icing for the filling inside the cake and add chopped Oreos, if using.

12. Once cakes are cool, remove cake domes from top with a large serrated knife.

13. Place first layer of cake on cake plate. Spread 1/2 of the icing with the chopped Oreos on top in an even layer.

14. Add second layer of cake and add the rest of the of icing with chopped Oreos on top in an even layer.

15. Add final layer of cake on top and frost the outside of the cake with remaining frosting. Feel free to use my tutorial for how to frost a smooth cake.

16. To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).

17. Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.

18. Drizzle the chocolate ganache around the edge of the cake, then pour the remainder of the ganache on top of the cake and spread evenly. I like to use a squeeze bottle for drizzling around the edges.

9. Allow the ganache to firm up a bit, then pipe the remainder of the frosting around the top edge of the cake (see my tips on making a chocolate drip cake) and add an Oreo between each swirl. I used Ateco tip 847.

0. Sprinkle a few Oreo crumbs onto to the cake, if desired, then serve. Cake is best when well covered for 3-4 days.

The cake was quite sticky. Almost like a fudge cake.

I'm about to make this cake but I was wondering if I'm suppose to use a mixer or not?

I made the oreo cake on Thursday and it turned out beautiful. One little question though, the chocolate cake itself has the baking soda after taste. Is it possible to reduce amount of baking soda and add baking powder to the ingredients please? If so, what amount would you recommend please? Thanks for the great recipe.

I made this cake for my daughter's birthday. It was really good.  I have to say, the cake itself is likely going to be my go to chocolate cake.  It cooked perfectly.  It was super moist, light, tasted great.  It was just the perfect chocolate cake.

This looks amazing! I was planning on making it this weekend, but was a little confused by part of the instructions. Personally, how do you go about getting the Oreo crumbs? Do you just toss the cookies in a food processor whole? Or do you scrape off the filling first? Maybe that’s a dumb question, but based on your pictures it doesn’t look like the crumbs on the cake have any filling. Thanks! I’m excited to give this a try 

Three years ago my brother asked for an Oreo cake for his birthday. I’d not done much baking up until then, but this cake was a game changer. Both the cake and the buttercream icing have become my go-to recipes, and I’m now asked to make this three or four times a year for friends’ birthdays. So simple and so delicious! Thank you!! 

I made the icing portion and it was delicious!!! It wasn’t too heavy, and tasted amazing.

I Love this recipe, I've  made this Cakes so many times since I got it!!! Thanks so much for sharing.....

Delicious!  My daughter loves Oreos, so I made it for her birthday.

Loved this recipe. I used a good processor to make the Oreo crumbs. Turned out great! 

Hi Lindsay, Thank you for sharing this recipe. I would like to know if we can use this recipe for cupcakes. 

This cake is SO good! The only change I made was subbing the boiling water with 1 cup fresh brewed coffee. It really brings out the chocolate flavor! This cake is SO moist &amp; got rave reviews when I made it. Thanks for this awesome recipe!:)

We made this over the weekend and everyone who ate it loved it.  I have been asked for the recipe from everyone. The only thing I will say is the icing level was way to much for me. But, no one else was complaining.  Personal tastes, LOL. 
I would use the cake portion of the recipe anytime I wanted chocolate cake, it alone was fabulous.  My wife and I have already been considering options for other cakes using the chocolate cake recipe.
Again, amazing.

This cake met my expectations and those who tried it, also. 

This cake was delicious.  Everyone loved it even my sister in law who is not a fan of chocolate. It’s easy to make. I made just the cake part as a trial before making the whole thing, my daughter and I finished it just on its own it was soo fudgy and yummy. Would highly highly recommended :) oh and the frosting is to die for. 

This recipe is divine! The frosting is tasteful and the cake is so light and fluffy. I made these into cupcakes (½ of this recipe yielded 12 cupcakes) and baked them at 300 degrees for 22 minutes. Other changes I made was using only half the listed amount of sugar + oil, and replaced coffee for boiling water. For the (full recipe) frosting, I used 2 sticks of butter (no shortening) and 2 cups + 2 heaping spoonfuls of powdered sugar. They still came out amazing with these changes and I’d definitely recommend!

I've tried so many chocolate cake recipes before and everyone is dry and dense.
But this one is the BEST ONE i have probably ever made! Its moist and chocolatey!
Also you could add 1/2 cup of coffee/expresso and other 1/2 water to enhanse chocolate flavor.
Definitely recommend!!

Sorry another question... to make oreo crumbs did u put in food processor or put them in a bag and use a rolling pin? Just because i found it hard to pipe rosettes on top of cake because big pieces of oreo got stuck in piping tip.
Thanks

This cake is a 10 out of 10 for me! I have made this cake many times and loved it, those that eat it loves it too! I also use this recipe ANY time I need a chocolate cake!! I really do not trust anyone else chocolate cake recipe!  LoL😀 Thanks so much!! I was going to use this recipe for cupcakes, but I see you have a chocolate cupcake recipe!

Made this cake last weekend and it was a hit! The batter was SO easy! I need to make a marbled cake and now I’m obsessed with this cake recipe - do you think I can just leave out the cocoa powder for the vanilla portion of the marble?
Thanks! 

I made this cake today for my grandpa’s 80th birthday celebration and it was a HIT! Decadent, rich, perfection! Thanks for a great recipe!

Hi there, 
I’m in the middle of making my batter but I can’t decide about the icing. Would this work with Oreo cream cheese icing instead?

I made this cake one time and it is now the requested cake for all birthdays, holidays, and cake cravings 😋 I love that the frosting is so forgiving because of the texture with the cookie crumbs. It always comes out looking so smooth and professional. Amazing!

Made this yesterday and it turned out AMAZING! I love the crunchy Oreo bits in the frosting. We ended up using about half of the recommended amount of sugar for the frosting because we thought it was plenty sweet. Taste as you go! Also, these cakes were a bit fragile and took careful planning to get out of the pan in one piece, so make sure you really grease those pans well and don't skip the parchment paper! Well worth the effort though. This is my new favorite chocolate cake recipe! YUM!

One of the best cakes I Made so far! So moist and taste so goood! 

Made this for my friend's birthday and it turned out amazing! Followed everything to a tee and she loved it, thank you so much xx

SO GOOD. This will be my go-to chocolate cake from now on.  I think next time I may substitute hot coffee for the hot water and intensify the chocolate flavor even more. Thanks for the awesome recipe- it is an impressive looking and delicious cake.

This cake tastes amaaazzzing when I made it. However, how can I adjust the recipe if I am using a 9" pan and want to make 2 tier cake instead?

Tastes good but it’s really really liquidy. I followed all the steps. Was it supposed to be like that?

Did you try baking it yet? It's supposed to be that thin. Sounds correct.

I decided to try this cake out for fun and I was NOT disappointed! The best chocolate cake I’ve ever had it was SO moist! I did change the frosting a little..used cream cheese in place of shortening just because I don’t like classic buttercream flavor but this cake was awesome and we were NOT disappointed! 

The Best Chocolate Cake Recipe - A one bowl chocolate cake recipe that is quick, easy, and delicious! Updated with gluten-free, dairy-free, and egg-free options!

The Best Chocolate Cake Recipe {Ever}

all-purpose flour

sugar

cocoa powder

baking powder

baking soda

espresso powder (homemade

milk (buttermilk, almond, or coconut milk)

vegetable oil (canola oil, or melted coconut oil)

vanilla extract

water

Chocolate Buttercream Frosting Recipe

Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.

Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.

Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.

Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.

Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

Frost cake with Chocolate Buttercream Frosting.

For the chocolate cake:

This chocolate raspberry cake is made of deliciously soft and moist chocolate cake layers, then filled with an easy homemade raspberry jam and chocolate ganache. Topped with fresh raspberries this chocolate raspberry cake is a dream!

Chocolate Raspberry Cake

300 Grams

Grams (1/2 Cup) Light Brown Sugar

250 Grams (2 Cups) All-Purpose/ Plain Flour

90 Grams (3/4 Cup) Dutch Process Cocao Powder

Teaspoons Baking Soda

Teaspoon Salt

Teaspoon Baking Powder

Large Eggs,

Teaspoons Pure Vanilla Extract

(1/2 Cup) Vegetable Oil

(1/2 Cup) Sour Cream

(1/2 Cup) Whole Milk or Buttermilk

80z (1 Cup) Hot Coffee*

Frozen

Grams (1/4 Cup) Granulated Sugar

Lemon

Tablespoons Cornstarch/ Corn Flour

(1 1/2 Cups) Heavy Whipping Cream

Chopped Good Quality Chocolate

Tablespoons Unsalted Butter

Fresh Raspberries

Preheat oven to 350F/180C and grease three 9 inch round pans. Set aside.

In a large bowl sift together the sugars, flour, cocoa powder, baking soda, salt, and baking powder. Mix to combine. Set aside.

In the bowl of an electric mixer or large bowl with a whisk combine the eggs, vanilla, oil, sour cream, and milk mix until fully combined. Slowly add in dry ingredients. Mix until fully incorporated. Add in hot coffee, the mixture will be very thin. Pour evenly into prepared pans.

Bake for 19-24 minutes or until a toothpick inserted comes out clean/ only moist crumbs, no wet batter. Set cakes on a wire rack to cool completely. While cakes are cooking prepare raspberry filling.

Chocolate Cake

In a medium pot add the raspberries and granulated sugar. Cook over low to medium heat for 5-7 minutes, once a mixture starts to get hot and a slight boil use a potato masher to mash the berries down.

In a small bowl mix together the corn starch, lemon zest, and lemon juice to create a slurry with no lumps. Add  the slurry to the raspberry sauce and cook over low to medium heat for 8 to 10 minutes, the mixture should thicken up, keep in mind it will thicken more as it cools. Once cooked transfer to a heat proof bowl and let it cool for 10 minutes before stroing in the fridge to set up. 

Raspberry Jam Filling 

In a medium saucepan heat the heavy cream. While cream is heating, place the finely chopped chocolate in a large bowl. When cream has warmed pour on top of chopped chocolate, stir once to make sure all chocolate is covered then let it sit for 5 minutes.

Whisk chocolate cream mixture until completely combined. When the mixture is almost completely combined add the softened butter. Whisk until fully combined. Store ganache in the fridge for 20-30 minutes before assembling the cake. 

Chocolate Ganache Frosting 

Place one layer of the chocolate ake on a cake plate/serving dish then drizzle 3 tbsp of the chocolate ganache and use an offset spatula/ palette knife to evenly spread. Place  1/2 of the raspberry jam on top and spread into an even layer, if desired spread another thin layer of ganache on top of jam. 

Repeat one more time then place the final cake layer upside down on top, this helps create a flatter, more even top. At this point I place the cake in the freezer to set up for 30 minutes, I also whisk the ganache and place it it in the freezer for 15 then rewhisk and place in the fridge. This helps thicken the ganache which will make it easier to frost the outside of the cake. 

When ready to frost the cake I use a large cake spatula to place ganache on the sides in chunks then spread it all together, you end up with lots of excess frosting to pull of, but it helps prevent crumbs getting in the frosting. Then I use an offset spatula to spread the ganache on the top of the cake. Top cake with fresh raspberries. Store leftovers in the fridge. Cake is good for up to 5 days. 

Assembly

This is truly a magical combination of chocolate and raspberries ... I still have raspberries in my garden and now I'm going to please my family with this cake. It looks so delicious! By the way, most often I cook just chocolate cakes, I usually make cakes according to the same recipe, but now I am ready to try something new, because I trust you :))) And I will also experiment with cream, because I usually do custard or cream cheese for cakes, these ones are my favorite. Several times I cooked ganache, but it did not always turn out the desired consistency. Thank you for the good idea, keep it up!

I love fruit in chocolate cake and this one sure as hell did not disappoint.

The cake is very good. However, it is way too big and all my baking pans stuck so I had a hard time flipping the cakes and assembling the cake.

This has become a traditional staple Birthday cake in our family. It is, hands down, a crowd pleasing favorite! The ganache is perfectly sweet, much more favorable than the conventional powdered sugar &amp; cocoa frosting, in my opinion. The raspberries add a lovely balance, along with the homemade preserves. You can NOT go wrong with this cake!! Very grateful to have found this delicious recipe with thorough instructions. ♡

Holy cow! This cake was perfect! The recipe was easy to follow (thank you for the extra details) and everything turned out amazing. I made this for my boyfriends birthday and he loved it. It isn’t too sweet of a chocolate cake and the raspberry jam/ganache were excellent! All my friends want me to make it for their birthdays. I looked like a true baker with this cake. I made the raspberry jam and cake layers in advanced and it turned out great. Thank you, thank you!!

Easy recipe and tastes great!  I would use grams instead of cup measurements. I shared some with my neighbor and she thought it was from a professional bakery!

Hershey's "perfectly chocolate" chocolate cake with 5 ingredient chocolate frosting is our favorite homemade chocolate cake recipe.&nbsp;&nbsp;

Hershey's "perfectly chocolate" Chocolate Cake

buttermilk

oil ((vegetable or canola oil))

butter ((*see note))

milk

Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.&nbsp;

Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.&nbsp;

Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30 to 35 minutes

Grease 9x13'' pan with non-stick cooking spray. Pour batter into prepared pan. Bake at 350 degrees F. for 35 to 40 minutes. Cool completely. Frost.

For a 9x13'' One Layer Cake

Line cupcake pan with paper liners and fill 2/3 full with batter. Bake cupcakes for 22 to 25 minutes. Cool completely completely before frosting. Makes 24-30 cupcakes

For Cupcakes:

Combine butter and cocoa powder.

Add powdered sugar, milk, and vanilla extract.

You might also love my German Chocolate Cake!

For the Chocolate Frosting:

https://content.jwplatform.com/videos/SPtkzE6K.mp4

Hershey’s “perfectly chocolate” Chocolate Cake with 5 ingredient chocolate frosting is our favorite homemade chocolate cake recipe! Extra moist, with a perfect rich chocolate flavor and tender, smooth crumb.

Hershey's-Perfectly-Chocolate-Chocolate-Cake

This cute Football Cake from Delish.com is a must for your Super Bowl spread!

Football Cake

Cooking spray

c. all-purpose flour

c. sugar

c. unsweetened cocoa powder

kosher salt

c. vegetable oil

pure vanilla extract

c. (2 sticks) butter, softened

heavy cream

Delicious cake & the icing is amazing.. but beware.. this recipe made 2!!! Cakes! I’m so glad I saw the review about how it spilled over for one baker.. I had two pans ready.. also the cooking time was off a little ..besides that .. I will definitely make this cake again..I couldn’t stop eating the left over cake pieces & left over icing.. 😋

amazing cake couldn't be any better then to sit down and eat some cake while we watch the chiiieeeeeeffffsssss win some football

It was way too much cake for one nine inch pan and bubbled over into the oven.

Great cake.  Very much like the recipe from the Hersheys cocoa powder package.  Moist and chocolatey.  A big hit at the Superbowl party.

https://streaming.hearstdigitalstudios.com/09aa1fda-f41d-445a-8cf6-7dc3f010eea2/video_rover_16x9_1080p_hd_1547302807_69369.mp4

These chocolate-dipped brownies are all about the boozy (Baileys!!) ganache, so we kept things simple and started with a boxed mix. If you'd prefer to make yours from scratch, our classic homemade brownies﻿ are killer. Either way, this easy dessert is PERFECT for game day.

Your Friends Need These Boozy Football Brownies THIS Weekend

This Raspberry Chocolate Layer Cake is super moist and layered with smooth chocolate ganache and raspberry filling, all covered in a fudgy chocolate frosting!

Raspberry Chocolate Layer Cake

(52 grams) sugar

cornstarch

(225 grams) raspberries*

(228 grams) all purpose flour

(85 grams) natural unsweetened cocoa

tsp baking powder

(240 milliliters) milk

(120 milliliters) vegetable oil

(240 milliliters) hot water

(336 grams) unsalted butter, room temperature

oz semi sweet chocolate chips, melted

tbsp (35 grams) Hershey’s dark cocoa powder

(690 grams) powdered sugar

tsp salt

10-12 tbsp (150-180 milliliters) heavy whipping cream

oz (1 1/2 cups) semi-sweet chocolate chips

Combine the sugar, cornstarch and water in a medium-sized saucepan over medium heat and stir to combine. Heat until the mixture is wet and the sugar begins to melt.

2. Add the raspberries and stir to coat with the sugar mixture.

3. Continue to cook until the raspberries start to soften and let out juice. Use your spatula to mash the raspberries.

4. Remove from heat when raspberry juice has begun to thicken, after about 5 minutes. Pour the mixture into another bowl and refrigerate until cool.
TO MAKE THE CAKE LAYERS:

Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom.

. Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.

. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.

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