Warning: This Frosted Oreo Loaf Cake is the best cake you’ll ever get your hands on. The cake base takes minutes to prepare and is the moistest and richest chocolate cake in the world and the cream frosting tastes like the center of an Oreo. You will not be able to hold yourself back with this one…
Chocolate Cake Ingredient Notes
- All Purpose Flour: Using all purpose flour in this cake as opposed to cake flour creates a light and fluffy cake that also has structure and moisture. Measuring your flour properly is key to this cake. If you do not have a kitchen scale, make sure to carefully spoon your flour into your measuring cups before using a knife to level off the tops. You will overmeasure your flour if you simply scoop the flour into your cups, and this will create a dry cake.
- Unsweetened Cocoa Powder: Use natural cocoa powder in this recipe. If you use dutch-processed, the cake will not rise correctly, as the two type interfere with ingredients differently.
- Baking Soda + Baking Powder: Both baking sod and baking powder are used in this recipe. Measure them properly, and DO not substitute one for the other. They are not interchangeable and have different purposes.
- Vegetable Oil: Vegetable oil is my go-to in chocolate cakes because it creates moisture that stays moist even after several days. You can substitute it with any other unflavored oil.
- Buttermilk: Buttermilk creates a much more tender crumb in this recipe. I do not recommend switching it out for any other type of dairy product, as the result will be much different. You can make a homemade buttermilk by adding one teaspoon of distilled white vinegar or lemon juice to 1/3 cup of milk. Stir the mixture together and let it sit for 5-10 minutes before using.
Tips for Perfect Cake
- Boiling Water: Do not skip out on this important ingredient note. Though it takes a little bit more effort, boiling water works with cocoa powder to create a deeper, richer, and more pronounced chocolate flavor.
- Room Temperature Ingredients: Using room temperature ingredients makes a world of a difference. It allows the batter to come together in a smoother way and creates more air in the baking process, resulting in a lighter, fluffier cake. In this cake, eggs, buttermilk, and sour cream need to be left out on your counter for 1-2 hours before baking. If you forget, place your eggs in a bowl of warm water for 5-10 minutes, microwave your buttermilk for 10 seconds, and microwave your sour cream for 10 seconds.
- Baking: All ovens are different, and all pans bake differently. The bake time below is there as a guide, but it is likely that your cake may be finished baking outside of that time range. This Frosted Oreo Loaf Cake is finished baking when a toothpick inserted into the center comes out with a few moist crumbs. It should not have wet or slimy batter, but it should not come out completely clean either, as that would indicate your cake has overbaked. When you poke the top of the cake with your pointer finger, it should spring back immediately.
- Cooling: Allow the loaf to fully cool before attempting to remove it from the pan. If the cake is even slightly warm, you’ll have a much higher chance of breaking it when flipping it onto a rack or plate.
This frosting is too simple….
- Beat butter and powdered sugar until smooth
- Add marshmallow fluff and beat until incorporated
- Mix heavy whipping cream into the mixture
That’s it. That’s all it is. There are no tricks, simply use the ingredients as listed and follow the directions.
A loaf cake is essentially a normal cake baked in a loaf pan. This recipe is meant to be baked in a 9×5 loaf pan. I use a metal pan, as I think it heats nicer. If you use a glass pan, you will likely need a longer baking time.
Though the actual recipe is moist due to vegetable oil and sour cream, it’s important to mix your wet and dry ingredients only until they are combined. If you overmix, you will impact the rise and texture of the cake, likely creating a drier cake. Additionally, baking this cake properly impacts moisture. Overbaking until a toothpick comes out clean will create a dry cake, but underbaking will lead to gooey, dense cake. Bake until a toothpick comes out with moist crumbs and the top springs back when poked in the center.
You absolutely can! I use classic chocolate Oreos, but you are more than welcome to use double stuffed chocolate or any other flavor you would like!
This Frosted Oreo Loaf Cake has the moistest and richest chocolate cake in the world with cream frosting that tastes like the center of an Oreo!
For the Cake
- 2 cups (280g) all purpose flour
- 3/4 cup (60g) unsweetened cocoa powder
- 1 1/2 teaspoon (10g) baking soda
- 1/4 teaspoon baking powder
- 3/4 teaspoon (7g) salt
- 1 cup (210g) granulated sugar
- 1/2 cup (120g) light brown sugar
- 3 large eggs (150g), room temperature
- 2 teaspoons (8g) vanilla extract
- 1/2 cup (125g) buttermilk, room temperature
- 1/2 cup (140g) sour cream, room temperature
- 1/2 cup (100g) vegetable oil
- 3/4 cup (165g) boiling water
- optional: 10 crushed Oreos
For the Frosting
- 1/2 cup (110g) unsalted butter, room temperature
- 2/3 cup (80g) powdered sugar
- 3/4 cup (75g) marshmallow fluff
- 2 tablespoons (30g) heavy whipping cream
For the Cake
- Preheat your oven to 350 degrees Fahrenheit. Line a 9×5 inch baking pan with parchment paper and heavily spray the paper and pan with cooking spray. This ensures the cake will come out cleanly when removing it from the pan after baking.
- In a medium bowl, whisk flour, unsweetened cocoa powder, baking soda, baking powder, and salt together until combined.
- In a large bowl, whisk granulated sugar, light brown sugar, room temperature eggs, vanilla extract, room temperature buttermilk, room temperature sour cream, and vegetable oil together until smooth and combined.
- Alternate adding boiling water and dry ingredients to the wet ingredients, starting and ending with adding dry ingredients. Use a whisk to stir between each addition. Mix only until the dry ingredients fully disappear into batter. You should not see any chunks of dry ingredients. At this stage, do not mix any further, as you will risk altering the texture of the cake. Batter will be thin.
- If desired, fold in crushed Oreos using a spatula.
- Transfer batter to prepared pan. Bake for 45-55 minutes or until a toothpick comes out with a few moist crumbs. If you have added Oreos to the batter, parts of the top may look black… do not be concerned, this does not indicate the loaf has burned. The center of the loaf should spring back when poked quickly with your pointer finger. The loaf will continue to cook as it is cooling, so slightly underbaking is better than having a toothpick come out clean.
- Allow the loaf to cool for at least 45 minutes in the pan before removing it to fully cool on a serving plate or wire cooling rack. Do not frost until the cake is fully cooled.
For the Frosting
- In a large bowl with a hand mixer or in the bowl of your stand mixer fitted with a paddle attachment, beat your butter on high speed until smooth, about 1 minute.
- Slowly, add powdered sugar to the butter on low speed to avoid a big mess. Beat marshmallow fluff into the mixture on high speed.
- Add heavy whipping cream to the frosting, and beat on high speed for 2-3 minutes. This creates a lighter, more velvety frosting texture.
- Top your cooled loaf cake with frosting using a spoon, knife, or spatula. Spread evenly or as desired.
- Immediately, add crushed Oreos on top of the frosting.
- Cover and store at room temperature for up to 4 days.
Keywords: Chocolate, Oreo Loaf Cake, Oreo Cake, Oreo Cream Cake, Chocolate Loaf Cake