Oreo Cake with Peanut Butter Frosting
Ingredients
- 1 cup strong hot coffee or espresso
- 1 cup cocoa powder
- 1 cup yogurt
- 2 cups all purpose flour
- 1 cup Oreo flour*
- ½ teaspoon sea salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ cups unsalted butter room temperature
- 2 cups granulated sugar
- 4 eggs large
- 1 tablespoon vanilla
- 18 - 20 Oreos
Peanut Butter Frosting
- 1 cup creamy peanut butter
- ½ cup powdered sugar
- 2 tablespoons milk
- 2 tablespoons coconut oil
- 1 teaspoon vanilla
- 1 cup roughly crushed Oreos
Instructions
- Preheat the oven to 325 degrees. Lightly grease and flour** a 12 cup Bundt pan.
- Mix together the hot coffee and cocoa powder until smooth and creamy. Fold in the yogurt. Set aside.
- In a large bowl, mix together the flours, salt, baking powder, and baking soda together. Set aside.
- In a separate large bowl, mix together the butter and sugar together until smooth. Slowly add in the eggs, one at a time. Add in vanilla. Alternate between adding the coffee mixture and flour, beginning and ending with the flour.
- Pour the batter into the Bundt pan. Stick Oreo Cookies inside the batter, pushing down until submerged (the Oreos tend to push out when baking in the oven).
- Bake for 60 - 65 minutes, or until a toothpick inserted comes out with a few crumbs clinging to it. Take out the cake and allow it to cool in the pan for about 30 minutes, then turn out onto a wire rack to finish cooling.
- While the cake is cooling, make the peanut butter frosting. Cream together all the ingredients for the frosting except the Oreos until smooth. Pour the frosting on the cake and top with the crushed Oreos.
Notes
*Make Oreo flour by removing the creme from 13 - 14 Oreos and blending the cookies in a food processor until finely ground - about 45 seconds.
*I use a mix of flour and cocoa powder to flour my Bundt pan for chocolate cakes
*I use a mix of flour and cocoa powder to flour my Bundt pan for chocolate cakes