Description
Indulge in this irresistible Chocolate Oreo Caramel Drip Cake A delight for dessert lovers its perfect for any celebration or sweet craving
2 cups all-purpose flour
1.5 cups granulated sugar
3/4 cup unsweetened cocoa powder
1.5 teaspoons baking powder
1.5 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk (or almond milk for dairy-free)
1/2 cup vegetable oil or melted coconut oil
2 teaspoons vanilla extract
1 cup boiling water
1 cup crushed Oreo cookies (plus more for decoration)
1 cup caramel sauce (store-bought or homemade)
1 cup heavy whipping cream
Chocolate ganache (for the drip effect)
Preheat the oven to 350°F (175°C). Grease and line your cake pans.
In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until blended.
In another bowl, whisk eggs, milk, oil, and vanilla extract. Slowly mix into the dry ingredients until fully combined.
Carefully stir in boiling water. The batter will be thin.
Gently fold in crushed Oreo cookies until evenly distributed.
Divide the batter into the prepared cake pans and bake for about 30 minutes. Check for doneness with a toothpick.
Allow to cool in pans for 10 minutes before transferring to a wire rack. Cool completely before frosting.
- Prep Time: 30 minutes
- cooling: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 calories
- Sugar: 35 grams
- Fat: 22 grams
- Saturated Fat: 22 grams
- Carbohydrates: 60 grams
- Fiber: 1 gram
- Protein: 5 grams
