Sharing is caring!

Decadent Black Velvet Cake with Oreo Frosting: A Treat for Any Occasion

There’s something wonderfully comforting about a slice of cake, isn’t there? It’s like a hug for your taste buds, bringing sweet memories and a sense of satisfaction with every bite. If you’re searching for a show-stopping dessert that’s as enjoyable to bake as it is to eat, look no further than this Black Velvet Cake with Oreo Frosting. Trust me; it will quickly become your go-to recipe for birthdays, celebrations, or just those days when you crave a little indulgence!

Why You’ll Love This Black Velvet Cake

Imagine the classic richness of a chocolate cake combined with the vibrant allure of deep black velvet. This deliciously moist cake is not just a visual treat; it’s also wonderfully decadent, with a light and fluffy texture that’s complemented by a luscious Oreo frosting that takes it over the top. It’s perfect for impressing friends or just treating yourself (we won’t tell!).

Ingredients

Before we dive into the cake magic, let’s gather our tools and ingredients. Here’s what you’ll need:

For the Black Velvet Cake:

• 2 cups of all-purpose flour
• 1 ½ cups of sugar
• ½ cup of unsweetened cocoa powder
• 1 teaspoon of baking soda
• 1 teaspoon of salt
• 1 cup of buttermilk
• ½ cup of vegetable oil
• 2 large eggs
• 1 teaspoon of vanilla extract
• 1 tablespoon of white vinegar
• 1 teaspoon of activated charcoal (optional, for extra color)

For the Oreo Frosting:

• 1 cup of unsalted butter, softened
• 3 ½ cups of powdered sugar
• ½ cup of heavy cream
• ½ teaspoon of vanilla extract
• 1 cup of crushed Oreo cookies

Steps to Create Your Black Velvet Cake

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This step is crucial for a beautiful rise!

2. Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.

3. Combine the Wet Ingredients: In a separate bowl, mix the buttermilk, vegetable oil, eggs, vanilla extract, and vinegar until smooth. If you’re feeling adventurous, add the activated charcoal to amp up that dark hue!

4. Combine Both Mixtures: Gradually add the wet ingredients to the dry ones, stirring gently until everything is just combined. Be careful not to overmix; we want our cake to be fluffy, not tough!

5. Bake: Divide the batter evenly between two greased round cake pans. Bake in your preheated oven for about 30-35 minutes, or until a toothpick comes out clean. Just imagine that sweet aroma wafting through your kitchen—heavenly, isn’t it?

6. Cool Down: Once baked, let the cakes sit in the pans for 10 minutes before transferring them to a cooling rack. Patience is a virtue here; your cakes need to be completely cool before frosting.

7. Whip Up the Frosting: In a mixing bowl, combine softened butter and powdered sugar. Slowly add in the heavy cream and vanilla extract, mixing until the frosting is light and fluffy. Fold in the crushed Oreos for that dreamy texture!

8. Assemble Your Cake: Place one layer of cake on a serving platter. Spread a generous layer of Oreo frosting on top, then carefully place the second cake layer on top. Finish the cake with a swirl of frosting on top and around the sides—don’t be shy!

9. Decorate and Serve: For an extra touch, crumble more Oreos on top or add edible decorations. Slice it up and get ready for the oohs and aahs from your audience!

Cooking Tips

• Buttermilk Substitute: If you don’t have buttermilk, you can make your own! Just mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for a few minutes.

• Oreo Fun: Love Oreos as much as I do? Feel free to adjust the amount of crumbles in the frosting to suit your cookie cravings. More is definitely better!

• Storage: If there’s any left (which let’s be real—there probably won’t be!), store your cake in an airtight container in the fridge for up to 4 days. Just make sure to let it come to room temperature before serving for the best flavor!

A Slice of My Memories

This Black Velvet Cake with Oreo Frosting is one of those recipes that fills my heart with nostalgia. I first baked it for my sister Patricia’s birthday, and the joy on her face as she took that first bite is a memory I cherish. We laughed and reminisced about our childhood, realizing that, yes, cake makes everything better—especially when you enjoy it together!

FAQs

Can I substitute any of the ingredients?
Absolutely! If you want a lighter version, you can use Greek yogurt instead of buttermilk. As for the frosting, feel free to switch out the Oreos for your favorite cookie.

How can I store leftovers?
Store your cake in an airtight container in the fridge. If you have any uneaten slices (not likely, but just in case!), they can last up to 4 days.

Can I freeze the cake?
Yes! You can freeze the unfrosted cake layers. Just wrap them tightly in plastic wrap and foil before placing them in the freezer.

There’s nothing quite like a sensational slice of Black Velvet Cake with Oreo Frosting that will leave you and your loved ones singing your praises. Whether it’s a birthday bash or just a night in, this cake brings a sprinkle of joy and sweetness into any occasion. So grab that apron and let’s create some delicious memories!

Meta Description

Black Velvet Cake with Oreo Frosting is the perfect recipe for sweet indulgence. Quick, easy, and outrageously delicious, it’s a must-try!

Black Velvet Cake with Oreo Frosting

A rich and moist Black Velvet Cake topped with an indulgent Oreo frosting, perfect for any celebration or sweet craving.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 12 servings

Course: Dessert, Snack

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Black Velvet Cake

• 2 cups all-purpose flour Sifted, for easier mixing.
• 1.5 cups sugar Granulated.
• 0.5 cups unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup buttermilk Can be substituted with homemade buttermilk.
• 0.5 cups vegetable oil
• 2 large eggs Room temperature.
• 1 teaspoon vanilla extract
• 1 tablespoon white vinegar
• 1 teaspoon activated charcoal Optional, for extra color.

For the Oreo Frosting

• 1 cup unsalted butter Softened.
• 3.5 cups powdered sugar Sifted.
• 0.5 cups heavy cream
• 0.5 teaspoon vanilla extract
• 1 cup crushed Oreo cookies Can adjust amount to taste.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
3. In a separate bowl, mix the buttermilk, vegetable oil, eggs, vanilla extract, and vinegar until smooth. If using, add the activated charcoal.
4. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing.

Baking

1. Divide the batter between two greased round cake pans and bake for 30-35 minutes, or until a toothpick comes out clean.
2. Let the cakes cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.

Frosting

1. In a bowl, combine softened butter and powdered sugar. Gradually mix in the heavy cream and vanilla extract until fluffy, then fold in the crushed Oreos.

Assembling

1. Place the first layer of cake on a serving platter and spread a generous layer of Oreo frosting on top.
2. Add the second layer of cake and top with more frosting, swirling it around the sides.
3. Optionally, crumble more Oreos on top for decoration.

Notes

Store any leftovers in an airtight container in the fridge for up to 4 days. For the best flavor, let it come to room temperature before serving.