Oreo Nutella Cake

Oreo Nutella Cake is full of chocolate chips, roasted hazelnuts, Oreo buttercream and Nutella. It is moist, flavorful, and indulging, making it the perfect cake for any spacial occasions. 

We love Oreo desserts that are rich and flavorful, such as Instant Pot Oreo Cheesecake, Oreo Devil’s Food Cake Truffles and Mint Chocolate Chip Oreo Cupcakes.

Oreo Nutella Cake

The base for this cake is an egg-free chocolate cake. You know, sometimes egg less cakes can be on the dry side, but not this one. This Eggless Oreo Nutella Cake is moist, dense and very chocolaty. The secret ingredient is silken tofu, yes, tofu! You can’t taste it at all, you would never know that it was added to the batter, but it makes a huge difference in texture. It keeps the cake soft, tender and moist.

I also added chocolate chips to the batter, to make the cake even more scrumptious. A little extra chocolate doesn’t hurt, right? I like how the chocolate chips add a slightly chewy texture to each bite. So perfect and sweet! An Oreo buttercream thick layer is stuffed between two eggless chocolate cakes, resembling a giant Oreo cookie in a cake form. The Oreo buttercream is nothing but amazing, I actually added 30 crushed Oreos to it, imagine how good it tastes.

To make the cake even more awesome, I covered it in Nutella buttercream. I have combined my love for Oreos and Nutella in one single cake. For the perfect finish I have topped my Oreo Nutella Cake with chopped roasted hazelnuts, for a little crunch, and also crushed Oreo cookies.

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Tips to Make the Best Oreo Nutella Cake:

• Using high quality chocolate in this recipe is key, as the chocolate flavor is front and center.
• Make sure the ingredients are at room temperature before you start baking. Also, the oven should be pre-heated.
• Make sure the cake is fully cooled before frosting it.
• If the frosting is too thin, add more powdered sugar 1/4 cup at a time.
• The firmness of the buttercream frosting depends on the amount of sugar to liquid ratio. If you want a firmer frosting, add more confectioner’s sugar. If you want a softer frosting, add more milk or cream. Just do it gradually.

What do you need to make Oreo Buttercream?

• Unsalted butter
• Oreo crumbs
• Vanilla extract
• Milk
• Powdered sugar

How do you make Oreo Cream filling?

What is Buttercream Icing?

Buttercream also know as butter icing is a type of icing or filling used inside cakes and cupcakes, as a coating, and as decoration. It is very easy to make, by creaming butter with powdered sugar, although other fats can be used, such as margarine or lard.

Do Oreo’s have eggs?

There are no eggs in Oreo. However, Oreo have milk as cross contact and therefore they are not suitable for vegans. Oreo products do not contain nut or nut traces.

How to freeze cake layers:

You can make the cake layers in advance and freeze them, thaw them when you are ready to decorate the cake. To freeze the unfrosted cake layers, follow these steps:

1. Bake the cake layer and cool each layer on a wire rack. Make sure the cake layers are fully cooled before freezing.
2. Wrap each cake layer in plastic wrap, preferably freezer wrap. After that wrap tightly in aluminum foil and place in a freezer ziplock bag (if it fits).
3. Write the date and cake type on the ziplock bag.
4. Lay the cake layers flat in the freezer.
5. Cakes can be frozen for up to 3 months.

CAN YOU FREEZE AN ALREADY FROSTED CAKE?

Yes, you can, but note, that once you start thawing the cake, sometimes you will get condensation on the cake, that happens when you are trying to speed up the thawing process.

1. Make sure the cake is refrigerated, so the cream won’t spread when you try to wrap the cake in plastic wrap.
2. Wrap the cake (if it fits in your freezer) or individual cake slices in plastic wrap, preferably freezer wrap. After that wrap tightly in aluminum foil and place in a freezer ziplock bag (if it fits).
3. Write the date and cake type on the ziplock bag.
4. Place cake in the freezer. Cakes can be frozen for up to 3 months.

HOW TO THAW A FROZEN CAKE?

1. Remove cake layers or cake them from the freezer the night before you want to use the cake layers or eat the cake.
2. Refrigerate without unwrapping for 24 hours. This way the cake will thaw slowly and without any condensation forming on the surface.
3. After 24 hours, take them out of the fridge and let the cake layers or cake come to room temperature while still wrapped.

Love Oreo Desserts? Check these out:

• No Bake Chocolate Pie
• Oreo Chocolate Beer Bars
• Halloween Pumpkin Oreo Cake

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5 from 3 reviews

Oreo Nutella Cake - Egg Less Chocolate Cake

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Author: Catalina Castravet Serves: 12 servings
Prep time: 1 hour 30 minutes Cook time: 35 minutes Total time: 2 hrs 5 mins

Ingredients

Chocolate Cake:

• 2 cups  all-purpose flour 
• 1 teaspoon  salt 
• 1 teaspoon  baking powder 
• 2 teaspoons  baking soda 
• 1 cup  unsweetened cocoa powder 
• 1 1/2 cups  granulated sugar 
• 1 cup  vegetable oil 
• 1 cup  strong hot coffee 
• 1 cup  heavy whipping cream 
• 1 teaspoon  vanilla extract 
• 1/2 cup  silken tofu for eggless  (or 2 eggs)
• 1 cup  chocolate chips 

Oreo Buttercream:

• 2 1/2 cups  butter 
• 8 cups  powdered sugar 
• 3 cups  Oreo crumbs  (about 30 Oreos)
• 1 teaspoon  vanilla extract 
• 3 tablespoons  milk 

Nutella Buttercream:

• 1 cup  unsalted butter  (softened)
• 3 cups  confectioner’s sugar  (sifted)
• 1 cup  Nutella 
• 1 tablespoon  vanilla extract 
• 2 tablespoons  heavy cream or whole milk 
• pinch  of salt 

Garnish:

• 1/2 cup  roasted hazelnuts  (chopped)
•  Oreo crumbs 
•  Mini Oreos 

Instructions

Eggless Chocolate Cake:

1. Preheat oven to 325F.
2. Grease and flour two 9-inch cake pans, lay parchment paper on the bottom and grease again.
3. In a large bowl, or in the bowl of an electric mixer, combine flour, salt, baking powder, baking soda, cocoa and sugar.
4. Add canola oil, followed by the hot coffee and mix on low-medium speed. Add heavy whipping cream, tofu and vanilla, and mix until combined.
5. Using a spatula stir in the chocolate chips.
6. Pour the batter evenly into both 9-inch cake pans and bake for 25 to 35 minutes, until a wooden tooth pick inserted into the center of the cake comes out clean. Switched the pans around 12-15 minutes of baking, from the middle shelf to the bottom and the bottom shelf pan to the top, to ensure even baking.
7. Remove cakes from oven and let cool completely before removing from pans. Once cooled, transfer to a wire rack.
8. The cakes should cool completely on the wire rack before frosting.

Oreo Buttercream:

1. In the bowl of an electric mixer, fitted with the wire attachment, beat together butter until smooth.
2. Slowly add 4 cups of powdered sugar and mix until smooth. Pause to scrape the sides of the bowl. Add vanilla extract, Oreo crumbs and remaining sugar, mix until smooth.
3. Add milk until you get a smooth, desired consistency.
4. Use immediately or cover and refrigerate up to three days. To use once refrigerated, slowly allow reaching room temperature and then beat on low speed until the buttercream is smooth before using.

Nutella Buttercream:

1. Cream together butter and 1 ½ cup of confectioner’s sugar, once combined add Nutella and whisk until combined. Add vanilla, pinch of salt and the rest of sugar, mix until smooth, pausing to scrape the sides of the bowl. Beat on high for about 20 seconds to lighten the frosting.
2. Add heavy cream, one tablespoon at a time until the buttercream has reached a consistency where it holds its shape. Whip on high for a final 20 seconds.
3. Use immediately or cover and refrigerate up to three days. To use once refrigerated, slowly allow reaching room temperature and then beat on low speed until the buttercream is smooth before using.

Assemble the cake:

1. Place first layer of cake on a cake plate and cover with a very thick layer of Oreo buttercream.
2. Add second layer of cake and cover it with a thick layer of Nutella buttercream, ice the outside of the cake with a combination of Nutella and Oreo Buttercream.
3. Finish cake off with chopped roasted hazelnuts, mini Oreos and Oreo crumbs.

Calories: 1392 Carbohydrates: 203 Protein: 10 Fat: 66 Saturated Fat: 41 Cholesterol: 130 Sodium: 934 Potassium: 561 Fiber: 8 Sugar: 164 Vitamin A: 1560 Vitamin C: 0.1 Calcium: 153 Iron: 8.1

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