My new Mocha Caramel Oreo Cake is layered with rich dark chocolate cake layers, mocha caramel Oreo filling, and mocha caramel Oreo buttercream.
Mocha Caramel Oreo Cake
Sometimes you see a new Oreo flavor in the grocery store and just have to get it for “research” purposes. That was definitely the motivation for trying these Mocha Caramel Oreo Cookies. And sure enough, once I tried them, I knew the flavors would make the most amazing cake!
This Mocha Caramel Oreo Cake cake is utterly to-die-for! I just served it to a group of friends the other night, and even the “I don’t like coffee flavored things” friends were going nuts over it.
SO! Don’t run just yet if you’re someone who typically doesn’t love the taste of coffee. Rest assured, we’re adding plenty of sugar, chocolate and caramel to take the bitter taste of coffee to a whole new level of yumminess!
To start, we’re using my favorite chocolate cake recipe. This chocolate cake is so rich, so moist, so easy to make, and so delicious. The cake batter in this cake recipe is thinner than many of my other cake batters. Don’t let that scare you. It’s going to rise beautiful and taste incredible. Truly the best chocolate cake ever!
The Best Cocoa Powder
It’s important to note that this recipe uses dark chocolate for a reason. Because we’re adding cream, butter, and powdered sugar to the chocolate, the flavor gets diluted just a bit. If you use milk chocolate chips instead of dark chocolate chips, you’re going to lose a lot of the chocolate flavor. Additionally, the buttercream will simply taste overly sweet. Now, don’t get me wrong – I love all things sweet, but it’s important to have balance. The dark chocolate in the layers and the buttercream help provide a balance to the sweetness because dark cocoa is bittersweet.
I use Cacao Barry Extra Brute Cocoa Powder, but you can also use Hershey’s Special Extra Dark Cocoa Powder if you’re in a pinch and can’t get Cacao Barry. Just be sure to use dark cocoa powder. It not only creates a rich, dark color in the cake, but the flavor is slightly bitter and pairs so well with sweet, American buttercream.
How to Make Cake
When making the cake layers, don’t forget to follow my go-to tips for getting your cakes to rise and bake well:
- Preheat your oven for 30 minutes prior to baking.
- Use good quality pans like Fat Daddio.
- Spray your pans with nonstick spray and line with parchment paper.
- Don’t overmix your cake batter once you add the dry ingredients.
- Use room temperature wet ingredients.
- Use fresh baking powder.
- Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it
Mocha Oreo Cookies and Cream Filling
If you’ve had my Cookies and Cream Cake or my Grasshopper Pie Cake and loved it, I’m about to make your day! Adding a little coffee extract and the Mocha Oreo cookies to this cream cheese and whipped cream base takes it to a whole new level! It’s super simple and utterly delicious. I’m not sure how I didn’t devour it all before actually making my cake… because I was certainly trying!
The filling can be made ahead of time and stored in the fridge. Just don’t add the cookie chunks until you’re ready to assemble the cake.
Mocha Caramel Oreo Buttercream
For the buttercream, I’ve started with my caramel buttercream, which you’ll see in cakes like my Gingerbread Caramel Cake, and worked in some crushed Mocha Caramel Oreos. It’s really important and helpful for smoothing the sides of your cake to make sure you’ve really crushed the Oreos. I recommend using a blender or food processor to create sand-like crumbs out of the Oreos.
Other Cake Recipes You’ll Love
For the Cake
- 2 cups (240 g) all-purpose flour
- 1 3/4 cups (350 g) granulated sugar
- 3/4 cup (88.5 g) good quality dark cocoa powder
- 2 spoons (8g) baking soda
- 3/4 test (3 g) baking powder
- 1 test (6 g) salt
- 1 cup (240 g) buttermilk, room temperature
- 1/2 cup (109 g) vegetable oil
- 3 large eggs, room temperature
- 1 cup (236.6 g) hot water or coffee
- 1 test (4.2 g) coffee extract or emulison
For the Filling
- 3/4 cup (173.25 g) heavy whipping cream
- 6 ounces cream cheese, softened
- 2 cups (250 g) powdered sugar, measured and then sifted
- 1 test (4.2 g) coffee extract or emulsion
- 8 Mocha Caramel Oreo cookies, broken into chunks
For the Buttercream
- 6 Mocha Caramel Oreo cookies, pulverized into fine crumbs
- 2 cups (452 g) unsalted butter, slightly cold
- 6 cups (750 g) powdered sugar, measured and then sifted
- 1/2 cup salted caramel, recipe below
- *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra ½ batch.
For the Caramel
- 1 cup (200 g) granulated sugar
- 8 . (120 g) water
- 2 spoons (14 g) light corn syrup or honey
- 3/4 cup (180 g) heavy whipping cream
- 1 test (4.2 g) vanilla extract
- 1 test (6 g) salt
For the Cake
Preheat oven to 325 degrees. Spray the bottom of the three 8-inch or four 6-inch round cake pans with cooking spray and line bottoms with parchment. Set aside.
In a large mixing bowl combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In a medium bowl or measuring cup, combine the eggs, buttermilk, water or coffee, oil and coffee extract.
With the mixer on low speed, gradually add the wet ingredients to the dry ingredients and mix until smooth, about 30 seconds. Scrape down the sides of the bowl and mix again for another 10 to 20 seconds. Divide batter equally among the three cake pans (about 16 ounces of batter in each 8-inch pan or 12 ounces in each 6-inch pan).
Bake the layers for about 25 to 30 minutes (time may vary depending on your oven) or until a wooden pick inserted into the center of the cake comes out with only a few moist crumbs on it. Let the cakes cool in pans on a wire rack for 10 minutes, and then turn onto a rack to cool completely. When completely cooled, wrap the layers in plastic wrap and chill for at least an hour in the freezer. Cakes can be made a week ahead of time and wrapped in plastic wrap. If you’d like to store the cake layers longer than a week, wrap in tin foil, as well, and then place in a zip lock bag.
For the Filling
In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy whipping cream on high for about 3 to 5 minutes, until the cream forms stiff peaks. Transfer the cream to another bowl and set aside.
In the now empty bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese for a couple minutes until smooth. Gradually add the powdered sugar and then coffee extract. Beat for a couple minutes until smooth.
Fold in the whipped cream until no streaks of whipping cream remain. Fold in the crushed Oreos.
Best to make right before you assemble the cake so the cookies don’t get soggy. If you want to make this ahead of time, just leave out the Oreos until you’re ready to assemble.
For the Buttercream
In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.
With the mixer on low speed, slowly add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
Add the caramel and then beat the buttercream for 3 to 5 minutes.
Stir in the cookie crumbs.
Remove the bowl from the mixer and use a wooden spoon and mix by hand to stir out the air bubbles.
For the Caramel
Heat the cream in the microwave for about a minute. Set aside.
Combine the sugar, water, and corn syrup in a saucepan over medium heat. Stir until sugar is dissolved and then stop stirring.
You want the mixture to cook on its own. Stirring creates crystallization. If you notice sugar crystallizing on the sides of the pan, soak a pastry brush in warm water and run the brush along the sides of the pan where the sugar is building up.
Once the mixture turns amber in color, remove the pan from the heat and slowly add the cream, while stirring the caramel.
Add the vanilla and salt, and stir to combine. Cool to room temperature before using. The caramel will thicken as it cools. Caramel can be refrigerated for up to two weeks in an airtight container.
Place the first cake layer top side up, in the center of the cake board. Pipe a rim of buttercream around the edge of the cake and then fill the center with about 1 cup of the filling.
Place the second cake layer on top of the buttercream and filling. Repeat piping and filling.
Place final cake layer, top side down.
Crump coat the entire cake with a thin layer of the buttercream and freeze for about 10 to 15 minutes to set this layer of frosting.
Once the crumb coat is set, continue to frost the cake with the remaining frosting. Chill the cake again for another 10 minutes before adding the drip.