Description
A show‑stopping, naturally dark cocoa cake—moist, airy, and layered with creamy Oreo‑crumb frosting—for an indulgent dessert that needs no food coloring.
Ingredients
Cake Layers:
2 ½ cups all‑purpose flour
1 ½ cups black cocoa powder
2 tsp espresso powder
2 tsp baking powder
½ tsp baking soda
1 tsp kosher salt
1 cup vegetable oil
½ cup melted butter
2 ¼ cups granulated sugar
3 large eggs + 2 egg yolks
1 tsp vanilla extract
½ cup sour cream
½ cup milk
1 ¼ cups hot coffee
Oreo Cream‑Cheese Frosting:
1 ½ cups unsalted butter, room temp
16 oz cold cream cheese
7 cups powdered sugar
2 tsp vanilla extract
Pinch of salt
8 finely crushed Oreo cookies
Instructions
Preheat oven to 350 °F (175 °C). Grease and line three 8‑inch cake pans.
Whisk flour, black cocoa, espresso, baking powder, baking soda, and salt.
In another bowl, whisk oil, melted butter, sugar, eggs, yolks, and vanilla until smooth.
Add half the dry mix, then sour cream and milk, then remaining dry mix. Fold gently.
Stir in hot coffee until just combined.
Divide batter among pans and bake 30–33 minutes (toothpick comes out clean). Let cool 10 min, then transfer to wire racks.
For frosting, beat butter until smooth, gradually add sugar, then cream cheese, vanilla, salt, and crushed Oreos. Beat until fluffy
Stack and frost layers, apply crumb coat and chill. Finish with a final layer of frosting and garnish with Oreo crumbs.
- Prep Time: 30 minutes
- Cook Time: 33 minutes
- Category: Dessert
