Ingredients
3 cups all-purpose flour
2 cups granulated sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup sour cream
2 large eggs
1 teaspoon vanilla extract
2/3 cup unsalted butter, melted
1/2 cup vegetable oil
12–15 Oreo cookies, roughly chopped
Instructions
Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans
In a large bowl, whiten 3 cups flour, 2 cups sugar, 3 tablespoons cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt
Add 1 cup buttermilk, 1/2 cup sour cream, 2 eggs, and 1 teaspoon vanilla. Mix until homogeneous
Pour in 2/3 cup melted butter and 1/2 cup oil, blending until smooth
Fold in 12-15 chopped Oreos, reserving some for optional top decoration
Divide batter evenly between prepared pans and bake 35-40 minutes, or until a toothpick inserted comes out clean
Cool completely before frosting and serving
Notes
For gluten-free, substitute all-purpose flour with certified gluten-free blend
Fold Oreos gently to maintain texture. Chill leftover slices in airtight container
Top with vanilla frosting or extra Oreo shards for presentation
- Prep Time: 30
- Cook Time: 35
- Category: Cake Recipes & Easy Baking Ideas
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 380
- Sugar: 32g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 52g
- Fiber: 1.2g
- Protein: 5g
- Cholesterol: 60mg