In case you missed the big news on Instagram, WE BOUGHT A FREAKIN’ HOUSE! And what better way to celebrate than with something decadent that combines some of our favorite flavors?! I love chocolate and Oreos, and Steve is a big coffee guy, so I got to thinking – why not marry those flavors to create something magical? And so, Espresso Oreo Cake was born.
Let me tell you folks – this is magic indeed. It’s rich, chocolatey, has strong hints of espresso throughout the cake and frosting, and it’s a hint better for you since it’s made with my light chocolate cake recipe as the base.
The cake base
This espresso oreo cake starts with my lighter chocolate cake recipe, which you can also find in my Lighter Chocolate Cupcake recipe and my Lighter Chocolate Cake with Greek Yogurt Frosting recipe.
This cake is made lighter a few ways:
- It uses much less sugar than a traditional cake recipe – just 1/2 cup for the whole recipe
- It also uses much less oil – 2 tbsp is all it takes!
- Greek yogurt is a sneaky substitute here, and it makes the cake moist and fluffy without adding a bunch of fat/carbs
- The addition of coffee makes for a deep, rich chocolate flavor without adding any calories
Also, note – when I make cakes, unless there’s a special occasion that warrants an entire multi-layer cake, I typically make one 9″ round, cut it in half, stack, and frost it. This way, you just have half a cake, which is perfect for a few people to enjoy throughout the week.
If you are looking to make a full 9″ layer cake, just double the cake and frosting recipes and you’ll have enough for 2 fully frosting 9 inch layers.
This frosting is a basic buttercream (butter + powdered sugar + milk) that’s taken over the top with crushed Oreos and espresso powder. It gives the frosting a rich, chocolatey flavor, with notes of rich espresso – think if you dunked your Oreo cookie into a frothy latte.
The key to getting a great texture to your frosting is to use finely powdered espresso and Oreo cookies. Remove the cream center from the cookies, then pulse the cookies through a food processor or crush them by hand until you have a fine, almost powder-like substance. By using finely ground mix ins, you ensure that your frosting is super smooth while still packed with flavor!
What we’re celebrating
So why all the fanfare? Because we’re celebrating one of life’s biggest milestones – homeownership! I’ve been living (and paying rent) in Philadelphia since 2008, carefully saving so as to be able to afford something of my own one day. Finally, after years of hard work (and some help from a killer team of real-estate pros) – that dream has come true. I’m thrilled to be staying in Philadelphia, but moving to a new neighborhood. I can’t wait to explore our new area, and mostly, I can’t wait to have a bigger kitchen! If you can believe it, up until now, everything I’ve made/baked has been done in a super tiny kitchen with about 2 square feet of prep space (UGH). The new place has counter space galore, and I can’t wait to get in there and get cookin’!
Espresso Oreo Cake
- Mixing Bowls
- 9″ cake pan
- Stand Mixer
- 1 cup all purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 cup sugar
- 2 tbsp canola oil
- 1 egg
- 3/4 cup nonfat Greek yogurt
- 1/4 tsp salt
- 1/2 cup brewed coffee cooled or 1/4 cup espresso + 1/4 cup water
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 1/4 cup finely crushed Oreos creme removed
- 1 tsp vanilla extract
- 3 tbsp heavy whipping cream
- 1 tbsp espresso powder
- Preheat oven to 350F
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, cocoa powder, and salt
- In another bowl, whisk together egg, oil, greek yogurt and pour mixture into dry mix
- Add cooled coffee into the mixture and whisk until you have a smooth, uniform batter
- Pour batter into greased 9″ cake pan
- Bake for 25-30 minutes, until toothpick comes out clean
- Allow cake to cool completely before frosting. While cake cools, beat butter and powdered sugar together in bowl of stand mixer (or using hand mixer). Once well incorporated, add Oreo crumbs and espresso powder. Once fully incorporated, add vanilla and then add whipping cream 1 tbsp at a time until frosting is light and fluffy.
- Frost cooled cake and top with extra crushed Oreos and a hint of espresso powder. Store in the fridge for up to 4 days, allow to cool to room temp before eating, and enjoy!
Looking for more cake ideas?
Then you’re in the right place. Check out some of my other cake creations:
3 thoughts on “Espresso Oreo Cake”
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Easy to make and super moist! SO good
I’m so glad you loved it – one of my favorites too!