This Oreo Cake…well, it’s heaven.
This cake, my peanut butter mousse pie, and many other treats I haven’t shared (yet!), were all made in the same 4 day period.
Every night, after we ate dinner, my dad, my best friend Paige, and I would be sitting on the couch, watching TV, or a movie, or doing whatever, and at some point, one of us would walk over and bring out the cake and the pie. The three of us would stand around the counter, shaving off small slices of each. And more small slices, and more, until we were all so full of chocolate, peanut butter, and oreos that we thought we would burst.
The cake and the pie would be placed back into the fridge, smaller than when they were taken out, until the next sugar craving hit. It was troubling when they finally disappeared, and ever since, I’ve been desperately wanting a spare hour or two so I can make this cake and that pie again.
If someone told me to choose between the two, I don’t know if I could. Each was amazing in it’s own right. The peanut butter mousse pie was rich, and you can read more about it in it’s own post.
This cake, on the other hand, was light. The “frosting”, if you can call it that, wasn’t frosting at all, but freshly whipped cream with oreos mixed in, piled high between and on top of the layers. The chocolate cake was so soft and tender, the perfect complement to the light frosting. It wasn’t overwhelmingly chocolatey, or overwhelmingly anything.
It was just…delicious. The only downside? It was so light and airy, I wouldn’t feel full, soooo…I would just keep on eating it. A delicious problem to have.
This cake is easily one of my favorites (especially because I’m not particularly a lover of frosting…fun fact) that I’ve ever tasted, none the less made. I hope you enjoy it as much as I did!
Ingredients
- 1 1/2 cups (6.25 oz) all-purpose flour
- 1 cup (7 oz) sugar
- 1 cup cold water
- 2/3 cup vegetable oil
- 1/4 (.75 oz) cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 50 Oreo cookies, finely crushed
- 4 1/2 cups heavy cream
- 2 tablespoons granulated sugar
- 1 tablespoon pure vanilla extract
Instructions
- Heat oven to 350 degrees F. In large mixing bowl combine all ingredients. Beat with electric mixer on medium to high speed until well combined. Pour batter in a greased 9-inch baking pan (or two, if you don't want to split the cake later).
- Bake 20-25 minutes (12-15 minutes if you're doing 2 pans) or until a toothpick inserted near center comes out clean. Cool completely, and place in the freezer for 1/2 hour before assembling.
- Carefully cut 6 Oreo cookies in half; set aside. Chop remaining cookies into 1/4-inch pieces; set aside.
- Make the Oreo whipped cream in 2 batches. In bowl of standing mixer fitted with whip attachment, whip 2 cups cream on medium-high speed to soft peak, spoon into large bowl. In same mixer bowl, whip remaining 2 1/2 cups cream, sugar, and vanilla to soft peak. Fold into already whipped cream.
- Place about 1 cup whipped cream in a different bowl and refrigerate until ready to decorate cake. Fold crushed Oreos into remaining whipped cream.
- Remove cake from the freezer. Slice cake in half horizontally to create 2 layers. Place bottom layer on serving plate. Spread about 1/3 of Oreo whipped cream onto cake. Top with second cake layer and use remaining Oreo whipped cream to frost top and sides of cake. Chill in refrigerator for about 2 hours to allow cookies to soften.
- Place reserved whipped cream in pastry bag fitted with star tip (re-whisk if necessary). Pipe 12 whipped cream rosettes around perimeter of cake and garnish with reserved Oreo cookie halves. Serve.
Notes
Recipe inspired by Serious Eats Chocolate cake recipe adapted from Better Homes & Gardens
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Personally called out on my piggery….. #noshame
Wow that looks and sounds ridiculously delicious! Gorgeous photos too.
This cake looks and sounds amazing! And the fact that you say it is a light cream rather than frosting tempts me even more because I am also not a big fan of frosting. Will definitely have to try this one out…thanks for recipe!
Oh my Lord. I love the way this cake looks! Especially the Oreo whipped cream. And how there’s a lot of it, haha :)
The oreo whipped cream sounds incredible! Your presentation in also stunning!
Rachel, you’re killing me! This is incredible.. I also love lots of frosting so this is perfection to me! Oh and oreos :D
I love your site and I love the re-design, maybe I’m dreaming but it looks new since the last time I stopped by =). This cake looks delicious!
My guy would looooooove this. And who am I kidding, I would love it too. It’s so pretty and looks divine! Maybe I’ll whip one up for Valentine’s Day. “Here, honey, I made this for you!” Slice for him, slice for me … win win. ;)
This looks delicious! I love that it used the whipped cream. Frosting is often very heavy..this totally solves that. Love it!
This is stunning! And just… perfect! I just ate dinner and now I’m hungry for dessert. :)
I’m just going to put it out there: Icebox Frosting.
I think you have just invented it.
Didn’t even think about that, but it’s so true!!
Booyah!! Love us some oreo cake!!!
Rachel, this cake is beautiful!!
Hi, thanks for dropping by my blog and left a comment. I am glad I found your blog. I just love it. Oreo is my fav cookie and I would love to try this cake out.
This pretty much looks like my idea of heaven on a plate!
That looks amazing!
No egg?
Nope, this cake recipe doesn’t use any eggs!
hey………………. how long does this take to make…………………………..thinking about making it for a birthday:)
It doesn’t take too long! Probably an hour and a half or two hours start to finish, but most of the time is waiting for baking and cooling. And it can definitely be made ahead of time – it gets better after it sits in the fridge for a couple hours!
I think I may have just died and went to heaven. I’m pretty sure they serve this cake in heaven. Amazing!
This looks fantastic.
I did make this and it was okay, but didn’t hit the mark for me. Too much whipped topping.
It’s definitely a lighter cake. I love the amount of whipped topping because I prefer lighter desserts, but it’s not for everyone!
Hi there, I enjoy reading all of your article post.
I like to write a little comment to support you.
This looks absolutely delicious! I’ll definitely try it this week for my parents’ birthday. Has anyone tried making cupcakes with this recipe? It would be easier for me to have smaller versions instead of a big cake since it’s easier to serve.. Also I could eat some and no one would notice haha
Hi Jessica! I’ve never tried making cupcakes with this particular recipe, but these are pretty similar, tested and delicious!! :) Hope this helped!
Thank you Rachel! I tried it last night and it turned out great. It’s really delicious thank you so much for sharing such awesome recipes! :)
Do you leave the cake in the pan until it’s completely cool? I had trouble with my cake sticking in the pan even though I greased it thoroughly, but the cake was still a bit warm when I removed it from the pan.
It does help for it to be completely cool, but if greased it should have come out easily anyways. I try to always have a greased parchment round in the bottom of the pan – it’s foolproof!