Ferrero Oreo Cake
A decadent chocolate cake layered with creamy Oreo frosting and topped with Ferrero Rocher chocolates, perfect for any celebratory occasion.
Ingredients
For the Cake
- 250 g All-Purpose Flour Forms the base of the cake.
- 75 g Unsweetened Cocoa Powder Adds rich chocolate flavor.
- 1 tsp Baking Powder Essential for light texture.
- 1 tsp Baking Soda Works with baking powder for rise.
- 0.5 tsp Salt Balances sweetness.
- 200 g Granulated Sugar Adds sweetness and moisture.
- 200 g Brown Sugar Introduces a caramel-like flavor.
- 2 Large Eggs Bind ingredients together.
- 120 ml Vegetable Oil Keeps cake moist.
- 240 ml Buttermilk Provides creaminess.
- 2 tsp Vanilla Extract Enhances overall flavor.
- 240 ml Hot Water Helps create a moist cake.
For the Frosting
- 200 g Unsalted Butter, softened Creates creamy texture.
- 400 g Icing Sugar Sweetens the frosting.
- 200 g Oreo Cookies, crushed Infuses frosting with crunch.
- 2-3 tbsp Milk Adjusts frosting consistency.
For Decoration
- Ferrero Rocher Chocolates For a luxurious touch.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix granulated sugar, brown sugar, eggs, vegetable oil, buttermilk, and vanilla extract until smooth.
- Gradually add dry ingredients to wet mixture, mixing until just smooth.
- Stir in hot water until batter is combined.
- Divide batter between the prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
- Allow cakes to cool in pans for 10 minutes before transferring to a wire rack.
Frosting
- Beat softened butter until creamy, then gradually mix in icing sugar and vanilla until fluffy.
- Fold in crushed Oreo cookies and adjust frosting consistency with milk.
Assembly
- Once cakes are cool, frost the top and sides of one layer, then place the other layer on top.
- Generously frost the top and sides of the entire cake.
- Decorate with Ferrero Rocher chocolates and sprinkle with crushed Oreo cookies.
Notes
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freezes well for up to 3 months.