If you love chocolate and want something that’s as simple as it is delicious, this Easiest Chocolate Cake Made From Oreos is your new go-to recipe. Picture this: a rich, moist, and indulgent chocolate cake made with one of our favorite treats—Oreos! Trust me, you won’t believe how easy it is to pull off, and the best part? You don’t even need flour or eggs. Yup, it’s that simple.
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Whether you’re craving a sweet treat for yourself, whipping something up for a last-minute party, or just looking to impress your friends with your baking skills (without actually baking for hours), this cake checks all the boxes. It’s a game-changer, and it’ll leave everyone wondering how you did it. Let’s get started!
Why You’ll Love Easiest Chocolate Cake Made From Oreos
This recipe is all about keeping things simple while still making something utterly irresistible. Here’s why you’ll love it:
Effortless: You only need two main ingredients (yes, you read that right), and it comes together in no time. This is the kind of recipe you’ll make over and over again when you want something quick but indulgent.
No Baking Skills Required: No need for fancy techniques or worrying about perfecting the batter. This cake is foolproof, so even if you’re a beginner, you can totally nail it.
Perfectly Chocolatey: With Oreos as the base, the cake is rich, moist, and packed with that classic chocolate flavor we all love. It’s the perfect treat for anyone who can’t resist a little chocolate indulgence.
Crowd-Pleaser: Whether it’s for a birthday, an office treat, or just because, this cake is sure to impress. You won’t believe how something so simple can taste so decadent.
Ingredients in Easiest Chocolate Cake Made From Oreos
Here’s what you need to make this cake happen:
Oreos: The main player in this dessert. You’ll use both the cookies and the cream filling to create a rich, flavorful base. No need to separate the cream from the cookies!
Baking Powder: Just a little bit to give the cake the right texture and make sure it rises perfectly.
Water: A bit of water to help bind everything together. It’s that easy!
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into how to create this dessert masterpiece:
Crush the Oreos: Grab a food processor or a ziplock bag and a rolling pin. Crush the Oreos into fine crumbs. You can leave some larger chunks for texture if you like, but I recommend a mostly fine consistency.
Mix Ingredients: In a bowl, combine the crushed Oreos, baking powder, and water. Stir until everything is fully mixed and smooth. You’ll notice that the mixture will start to resemble a thick batter.
Prepare the Pan: Grease your baking pan with a little butter or cooking spray, or line it with parchment paper. This ensures the cake won’t stick!
Bake to Perfection: Pour the Oreo batter into the prepared pan and bake at 350°F (175°C) for about 20–25 minutes, or until a toothpick comes out clean. The cake should be soft and springy to the touch.
Cool Down: Once baked, let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Serve and Enjoy: Slice it up and enjoy the chocolatey goodness! You can serve it as is or top with whipped cream, ice cream, or even more crushed Oreos for that extra indulgence.
How to Serve Easiest Chocolate Cake Made From Oreos
This cake is rich and decadent on its own, but here are a few ideas to make it even more special:
Ice Cream: A scoop of vanilla or chocolate ice cream is the perfect complement to this chocolatey cake. The cold and creamy texture balances the rich flavors beautifully.
Whipped Cream: Top the cake with a dollop of fresh whipped cream for a light, airy contrast to the dense chocolate. You could even add a drizzle of chocolate syrup for that extra indulgence.
More Oreos: If you’re a true Oreo lover, sprinkle extra crushed Oreos on top of the cake, or even make an Oreo crumble topping. A little more crunch never hurt anyone!
Berries: Add fresh berries like raspberries or strawberries to cut through the sweetness with a refreshing contrast.
Additional Tips
Store Leftovers: Keep any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for a longer shelf life.
Make It Fancy: If you want to dress this cake up for special occasions, frost it with a layer of chocolate ganache or decorate with chocolate shavings. You can also make it a two-layer cake by doubling the recipe.
No Food Processor? No worries! Just place the Oreos in a ziplock bag and crush them with a rolling pin until they’re fine crumbs.
Want More Flavor? Add a teaspoon of vanilla extract or a sprinkle of instant coffee to enhance the chocolate flavor. It’s a simple twist that really brings the cake to life.
FAQ Section
Q1: Can I make this cake without baking powder? A1: The baking powder is what helps the cake rise, so I wouldn’t skip it. It’s really the only leavening agent needed!
Q2: Can I use any type of Oreos? A2: Yep! Feel free to use regular Oreos, or go for the flavored ones like Mint or Peanut Butter for a fun twist.
Q3: Can I make this cake ahead of time? A3: Absolutely! This cake holds up really well, so you can make it a day or two in advance. Just keep it covered to prevent it from drying out.
Q4: How do I store leftovers? A4: Store leftovers in an airtight container. If you want it to last longer, pop it in the fridge. It will stay fresh for up to 3 days.
Q5: Can I freeze this cake? A5: Yes, you can freeze this cake! Wrap it tightly in plastic wrap and foil, then freeze for up to a month. Let it thaw at room temperature before serving.
Q6: Can I double the recipe? A6: Definitely! Just make sure to use a larger pan and bake a little longer. You’ll know it’s done when a toothpick comes out clean.
Q7: Can I use almond milk instead of water? A7: Sure! Almond milk or any other milk alternative would work just fine. It might make the cake a little creamier too.
Q8: What’s the best way to reheat leftovers? A8: Reheat in the microwave for about 20 seconds. Top with a scoop of ice cream or whipped cream for extra indulgence!
Q9: Can I add a filling or frosting to this cake? A9: Of course! You could fill it with a layer of whipped cream or frosting between layers if you decide to double the recipe. Chocolate ganache would also make a delicious topping.
Q10: Can I make this cake gluten-free? A10: Since Oreos are not gluten-free, I recommend using a gluten-free version of Oreos if you’re catering to gluten-free diets. The rest of the recipe should work just as well!
This Easiest Chocolate Cake Made From Oreos is the kind of recipe that’ll have you swooning over every bite. It’s chocolatey, simple, and just perfect for any occasion. So grab a pack of Oreos, get baking, and prepare to enjoy one of the easiest—and tastiest—chocolate cakes you’ve ever made!
This 3-Ingredient Chocolate Oreo Cake is an incredibly simple dessert hack, perfect for a last-minute treat. With just Oreos, milk, and baking powder, you’ll have a moist and delicious chocolate cake in no time!
Ingredients
UnitsScale
For the Cake:
3 cups Oreos (crushed)
1 1/2cups milk
2 teaspoons baking powder
For the Whipped Cream:
1 1/2 cups heavy cream
2 tbsp sugar (granulated or powdered)
2 tsp vanilla extract (optional)
2 tbsp crushed Oreos (optional)
For the Ganache:
1/2 cup chocolate chips (good quality)
1/2cup heavy cream
For Toppings:
Oreo crumbs
Chocolate jimmies (sprinkles)
Instructions
Preheat the oven to 350°F. In a medium bowl, combine crushed Oreos, baking powder, and milk. Whisk until smooth. Pour the mixture into an 8×8 baking dish lined with parchment paper or sprayed with non-stick spray. Bake for 15 minutes at 350°F.
For the whipped cream, whisk the heavy cream in a large bowl until it starts to thicken. Add sugar and vanilla, then whisk until stiff peaks form. Optionally, stir in a few spoonfuls of crushed Oreos for added texture.
For the ganache, add chocolate chips to a heat-safe bowl. Heat heavy cream in the microwave for 1 minute or until it begins to simmer. Pour the cream over the chocolate chips and let it sit for 2-3 minutes to melt. Whisk until smooth.
To assemble, portion the cake into ramekins. Smooth a layer of whipped cream over the top of each cake and freeze for a few minutes. Then add the ganache on top, smoothing it out. Top with chocolate sprinkles or crushed Oreos.
