Oreo Cake

Oreo Cake | Bakerita.com 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.

Oreo Cake | Bakerita.com 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.

Oreo Cake | Bakerita.com 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!

Oreo Cake | Bakerita.com

Oreo Cake

Yield: 12 slices

Ingredients

    For the cake
  • 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
  • For the Oreo whipped cream
  • 50 Oreo cookies, finely crushed
  • 4 1/2 cups heavy cream
  • 2 tablespoons granulated sugar
  • 1 tablespoon pure vanilla extract

Instructions

    For the cake
  1. 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).
  2. 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.
  3. For the Oreo whipped cream
  4. Carefully cut 6 Oreo cookies in half; set aside. Chop remaining cookies into 1/4-inch pieces; set aside.
  5. 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.
  6. Place about 1 cup whipped cream in a different bowl and refrigerate until ready to decorate cake. Fold crushed Oreos into remaining whipped cream.
  7. For the cake assembly
  8. 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.
  9. 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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http://www.bakerita.com/oreo-cake/

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Comments

  1. Paige Minteer says:

    Personally called out on my piggery….. #noshame

  2. Wow that looks and sounds ridiculously delicious! Gorgeous photos too.

  3. 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!

  4. Oh my Lord. I love the way this cake looks! Especially the Oreo whipped cream. And how there’s a lot of it, haha :)

  5. The oreo whipped cream sounds incredible! Your presentation in also stunning!

  6. Rachel, you’re killing me! This is incredible.. I also love lots of frosting so this is perfection to me! Oh and oreos :D

  7. 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!

  8. 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. ;)

  9. This looks delicious! I love that it used the whipped cream. Frosting is often very heavy..this totally solves that. Love it!

  10. This is stunning! And just… perfect! I just ate dinner and now I’m hungry for dessert. :)

  11. I’m just going to put it out there: Icebox Frosting.

    I think you have just invented it.

  12. Booyah!! Love us some oreo cake!!!

  13. Rachel, this cake is beautiful!!

  14. 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.

  15. This pretty much looks like my idea of heaven on a plate!

  16. That looks amazing!

  17. No egg?

  18. I think I may have just died and went to heaven. I’m pretty sure they serve this cake in heaven. Amazing!

  19. This looks fantastic.
    I did make this and it was okay, but didn’t hit the mark for me. Too much whipped topping.

  20. Hi there, I enjoy reading all of your article post.
    I like to write a little comment to support you.

  21. 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! :)

  22. 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!

  23. Wow…

  24. This looks amazing! I’m giving it a try today. :) Quick question for you. Does this cake need to be refrigerated until served?

  25. Colleen Skuza says:

    Made this cake today for my husband’s birthday. Can’t wait for him to have it! I “sampled” some of the whipped cream frosting as I was making it….delicious!

  26. Oh gosh, all your stuff looks SO GOOD!! I want a piece!

  27. Donna wong says:

    I have tried this recipe. The taste is delicious however, i reduced the sugar and whipped cream. The cake did not rise so i am not sure if it is because there is no baking powder or i used a wrong pan!

    • Hi Donna. Thanks for trying the recipe! The combination of the vinegar and the baking soda is going to make the cake rise, so if one of the two was old or inactive, that could effect how your cake rose.

  28. barbie wong says:

    i baked the cake but it seems to be a bit too moist instead of fluffy and spongy, is that normal ? Was wondering is it because of the sunflower oil instead of butter which make it too watery. THanks

    • The cake should have been a spongy, fluffy cake texture, definitely not too moist. The cake could have been underbaked, or you could have used too little flour. Since I wasn’t in the kitchen with you, I can’t tell you exactly what went wrong, sorry!

  29. Donisha Carter says:

    I made this cake and my oreo whip cream did not stay white ! But it was still good! any tips on why it did not stay white and how to fix it for next time ?

    • Hi Donisha, the whipped cream likely didn’t stay white because you crushed the Oreos too much. If they are crushed too much, they will turn the whipped cream a more grey color instead of the white with Oreo chunks. To keep it whiter, I recommend just mashing the Oreos lightly instead of completely crushing them.

  30. Can I make this cake today to eat it tomorrow?

  31. Oh my this looks decadent! My hubby would lOVE this!

  32. Jenna Goodwyn says:

    Hey Rachel, I have just made this cake and what surprised me was how incredibly MOIST the cake was, how easy this was to make and how absolutely incredible the Oreo whipped cream topping was. I made this cake for one of the children’s birthdays and while we haven’t had it yet, they LOVE store bought Oreo cakes and from the wee sampling I did this one is FANTASTIC! Thank you so much for sharing this. Can’t wait until tonight. They’re going to think I am the bomb for making this. :o)

  33. Looks delicious! But could I substitute Cool Whip or canned whippped cream for the hand-whipped cream?

  34. Hello this cake absolutely looks delicious…….I tried it today and I did it twice cause the first time it was nasty and I thought it was cause I put to,any baking soda in it so I made it again but it turned out tasting the same!!!!!
    So now my question is this I used olive oil non stick spray do you think that might have been the reason it tasted weird?????

    • Hi Kasheema, the olive oil non stick spray could definitely give the cake a weird, off-tasting flavor. Try using an unflavored nonstick spray, or just use butter and that flavor will go away.

  35. Hi Rachel, Thanks for sharing this wonderful recipe. I tried it and it turned out to be the most amazing cake I’ve ever made. My son and I are big fans of Oreo. This wont’ be the last time I’ve made it. :)

    Thank you, thank you…
    I’ve made a post here: http://mimismommy.wordpress.com/2014/02/15/oreo-cake/

  36. Hello there, I have a friend who has set up a home baking business (http://firjun.wix.com/batter-mischiefs#!cakes/cz0j). She has just set up her website and I thought that some of her pictures might not belong to her. I was just surfing and I found your website. Lo & behold the picture of your Oreo cake came up! She might have taken it straight from your website. I am not sure how you feel about others using your pictures but I think it’s not right. I also feel it’s wrong of my friend to put pictures of cakes that she didn’t bake and passed them as her own.

  37. This cake looks really nice. Love the idea of oreos in the frosting. My daughter will love this

  38. This cake is gorgeous! I love how you placed the Oreos on the top. Looks perfect.

  39. that is one helluva cake! Looks amazing. ps – just started following you on twitter so I can keep up with your fab creations.

  40. I’m a little confused on the frosting. What did you do to make the rosettes on top chocolate instead of matching the rest of the frosting?

    • Hi Claire! It is actually the same frosting, but the Oreo chunks wouldn’t fit through my piping tip, so I threw the frosting in a food processor for a few seconds to break up the Oreo chunks more, which is why the frosting looks darker! Hope this answers your question.

  41. Hi there, I love oreo cookies and this looks AMAZING,I wish I could grab a spoon and try it through my computer LOL. I am thinking to re-size the recipe to transform this piece of heaven into a shot glasses dessert for my son’s Christening. Thanks for sharing!!

    • Sounds adorable!! Hope it turns out well for you Gabby :) I’d love to see the final result, if you post any pictures on social media be sure to tag the picture with #bakerita :)

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