Chocolate Oreo Cake for Two
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I’m obsessed with this Chocolate Oreo Cake for Two! This double chocolate Oreo cake is a simple one layer chocolate cake, topped with chocolate whipped cream frosting and crushed organic Oreos! This is the best chocolate Oreo cake recipe for any occasion!
If you love Oreos, but don’t want all the crap in the traditional ones (like me), then make sure to buy Newman’s Own Organic O’s and check out my other Oreo recipes like my No Bake Oreo Cheesecake, Chocolate Oreo Pound Cake, or my Vegan Oreo Cookies.
Table of Contents
Why You'll Love This Recipe
Cake for Two: You will love this Double Chocolate Oreo Cake, which makes the best Chocolate Oreo Cake for Two! I’m obsessed with this recipe because this makes just a small one layer 6-inch cake, which is perfect if you’re a small family. And when it’s just Delaney and me, this small cake is just perfect!
Moist & Fudgy: This is the best chocolate Oreo cake recipe I’ve made yet! This is an oil based cake, which makes it incredibly easy to make and it comes out perfectly moist and fudgy every single time! I top this easy cake recipe with my Homemade Chocolate Whipped Cream Frosting and then crushed Newman’s Own Organic O’s.
Organic Oreos: If you love Oreos, but don’t want to eat all the crap that is in them – then you have to get Newman’s Own Organic O’s. These are even better than original Oreos as they are made with organic ingredients that you can feel good about indulging in!
Party Ready: This little double chocolate Oreo cake makes the perfect smash cake as it is just a single layer 6-inch cake. If you are doing a smash cake for your kids, this is the cutest little double chocolate Oreo cake made with organic ingredients!
Ingredients
La Tourangelle Organic Canola Oil
Organic Valley Heavy Whipping Cream
Simply Organic Vanilla Extract
NuNaturals Organic Dutch Cocoa Powder
Florida Crystals Organic Powdered Sugar
Tools Needed
6-inch Cake Pan (use code MIMIBAKES for 10% off Kana, my favorite sustainable cake pans!)
Parchment Paper (use code MIMIBAKES for 10% off Kana, my favorite non toxic parchment paper!)
Stand Mixer or Hand Mixer
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line a 6-inch cake pan with parchment paper.
Step 2
To make the batter: In a large bowl, add the cane sugar, canola oil, whipping cream, egg, vailla extract, cake flour, cocoa powder, baking powder, and sea salt in that order. Whisk until combined. You can also do this in your stand mixer with a paddle attachment or using a hand mixer!
Step 3
Transfer the batter to the prepared baking pan. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan.
Step 4
To make the frosting: In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer) add the heavy whipping cream, powdered sugar, cocoa powder, and vanilla extract. Whisk on low to avoid splattering, and gradually increase speed as mixture starts to thicken, until you are at full speed. Whisk until stiff peaks form.
Step 5
Transfer the frosting to the top of the cake and spread out evenly. Crumble the cookies on top.
FAQ's
Yes, if you want a larger cake then you can double this recipe (just hit 2x in the recipe card and it will do all the math for you!) and you can bake it in an 8-inch or 9-inch round cake pan!
Yes, if you need to make this ahead of a party you can do that. Just be sure to store it in the fridge because of the whipped cream frosting. It does need to be under a cake dome to stay fresh though. So, if you don't have a cake dome you can put in your fridge, the best option is to make the cake and frosting ahead of time but don't frost the cake yet. Store the frosting in an airtight container in the fridge. And store the cake under a dome outside of the fridge. Then you can just assemble it right before your party.
This cake has whipped cream frosting, so it needs to be stored in the fridge. Be sure to store it under a cake dome or in an airtight container as well so it stays moist.
Craving More?
Chocolate Oreo Cake for Two
Ingredients
Batter
- 113 grams cane sugar
- ¼ cup canola oil
- ¼ cup heavy whipping cream
- 1 large egg
- 1 teaspoon vanilla extract
- 95 grams cake flour
- 21 grams Dutch cocoa powder (sifted)
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
Frosting
- 1 cup heavy whipping cream
- 71 grams powdered sugar (sifted)
- 21 grams Dutch cocoa powder (sifted)
- ½ teaspoon vanilla extract
Topping
Instructions
- Preheat the oven to 350°F. Line a 6-inch cake pan with parchment paper.
- To make the batter: In a large bowl, add the cane sugar, canola oil, whipping cream, egg, vanilla extract, cake flour, cocoa powder, baking powder, and sea salt in that order. Whisk until combined. You can also do this in your stand mixer with a paddle attachment or using a hand mixer!
- Transfer the batter to the prepared baking pan. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan.
- To make the frosting: In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer) add the heavy whipping cream, powdered sugar, cocoa powder, and vanilla extract. Whisk on low to avoid splattering, and gradually increase speed as mixture starts to thicken, until you are at full speed. Whisk until stiff peaks form.
- Transfer the frosting to the top of the cake and spread out evenly. Crumble the cookies on top.
- Store in an airtight container in the fridge for up to 3 days.
Video
Notes
Nutrition
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