Homemade Oreo Cake
This homemade Oreo Cookie Cake has two layers a rich, moist chocolate cake filled and covered in a light Oreo whipped cream frosting! It makes a great birthday cake for any cookies and cream lovers.
If you’re a fan of homemade cake recipes…well then, you’re going to want to listen up. Because this Oreo Cake? …well, it’s heaven. If you’re a fan of all things cookies n cream like I am, you will adore this! It’s one of my favorite ice cream flavors (alongside this homemade white chocolate oreo ice cream) and this cake tastes JUST like a giant Oreo and cookies and cream ice cream had a baby. What more could you want?
This cake, my peanut butter mousse pie, and a few other treats 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. 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 Oreo cake.
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 cookies and cream cake 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 its own post. But let’s get into the cake:
How do you make Oreo frosting?
The chocolate cake layers themselves are light and fluffy, and a pretty classic chocolate cake. The frosting is where things really get super deliciously exciting. It’s barely even frosting in the traditional sense — it’s not made with butter or loaded with absurd amounts of powdered sugar.
Instead, we make a big batch of freshly whipped cream with loads of crushed Oreos mixed in, sweetened with just a touch of sugar and flavored with a little bit of vanilla. Once the frosting is fluffy and gorgeous, you’re going to pile it high between and on top of the layers. I like having each layer of frosting be as thick as each layer of cake. It’s that good. And because the frosting is so light and fluffy, it makes sure that the cake isn’t overwhelmingly chocolatey or sweet.
Can I use a different flavor of Oreos? Of course! Now that Oreo has so many fun flavors, you can use any of them to make a twist on this oreo cake. Peppermint would be so great for the holidays! They’re always coming out with new flavors too, so have fun with it.
It was just…delicious. The only downside of this cake? 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 oreo cake is easily one of my favorites (especially because I’m not a huge fan of traditional super-sweet frostings) that I’ve ever tasted, none the less made. I hope you enjoy it as much as I did! Happy baking :)
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- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 slices 1x
- Category: Cakes
- Method: Baking
- Cuisine: American
This homemade Oreo Cookie Cake has two layers a rich, moist chocolate cake filled and covered in a light Oreo whipped cream frosting! It makes a great birthday cake.
For the cake
- 1½ cups (6.25 oz) all-purpose flour
- 1 cup (7 oz) sugar
- 1 cup cold water
- ⅔ cup vegetable oil
- ¼ cup (.75 oz) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
- ½ teaspoon salt
- 1 teaspoon vanilla
For the Oreo whipped cream
- 50 Oreo cookies, finely crushed
- 4½ cups heavy cream
- 2 tablespoons granulated sugar
- 1 tablespoon pure vanilla extract
For the cake
- Preheat oven to 350ºF. In large mixing bowl, combine all of the cake ingredients. In a stand mixer or using a hand mixer, beat on medium speed until everything is well combined and a smooth batter forms. Pour batter into a greased 9-inch baking pan (or divide between two 9″ pans, if you don’t want to split the cake later).
- Bake for 20 to 25 minutes (12 to 15 minutes if you’re dividing between the 2 pans) or until a toothpick inserted into the cakecomes out clean. Cool completely, and place in the freezer for ½ hour before assembling.
For the Oreo whipped cream
- Cut 6 Oreo cookies in half and set them aside – these will be used as the garnish. Chop remaining cookies into 1/4-inch pieces and set aside.
- Make the Oreo whipped cream in 2 batches. In the bowl of a standing mixer fitted with the whip attachment, whip 2 cups of heavy cream on medium-high speed to a soft peak, and then spoon the cream into a large bowl. In the same mixer bowl, whip the remaining 2½ cups of cream, along with the sugar and vanilla, to a soft peak. Fold into the already whipped cream.
- Place about 1 cup of whipped cream in a different bowl and refrigerate until ready to decorate the cake. Fold crushed Oreos into the remaining whipped cream.
To assemble the cake
- Remove the cake from the freezer. Slice the layer in half horizontally to create 2 layers, I like using a cake leveling tool to help make two even layers. Place the bottom layer on a serving plate. Spread about 1/3 of Oreo whipped cream onto the bottom layer of the cake. Top with the second cake layer and use the remaining Oreo whipped cream to frost the top and sides of the cake. Chill in the refrigerator for about 2 hours to allow cookies to soften.
- Place reserved whipped cream in a pastry bag fitted with a star tip, re-whisking the cream if necessary. Pipe 12 whipped cream rosettes around the perimeter of the cake and garnish with reserved Oreo cookie halves. Serve immediately, or store in the refrigerator until ready to serve.
- Recipe inspired by Serious Eats
- Chocolate cake recipe adapted from Better Homes & Gardens
Keywords: cookies and cream cake, cookies n creme cake
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 :)
This is by far the BEST chocolate cake I’ve ever had. I never like chocolate cake, but man oh man, I could eat this whole thing myself. I’m going to try a raspberry variation today.
Amazing!!! So glad you’re loving it, Samantha!
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!
I must have missed something. My cake batter is like water. It never solidified. Was so disappointed and don’t have time to start again with all of the freezing time.
Hi Steph, sorry you had issues. The cake batter is definitely on the thinner side but should bake up without issues. Is it possible you forgot an ingredient or mismeasured something?
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!
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!
This looks amazing! I’m giving it a try today. :) Quick question for you. Does this cake need to be refrigerated until served?
Hi Aiden! So glad you decided to make it. Because the frosting is whipped cream based, I would recommend keeping it in the fridge until serving time.
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!
Hope he likes it!! :)
Oh gosh, all your stuff looks SO GOOD!! I want a piece!
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.
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!
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.
Can I make this cake today to eat it tomorrow?
Yes, just keep it in the fridge, preferably wrapped in plastic wrap!
Oh my this looks decadent! My hubby would lOVE this!
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)
Hi Jenna, I hope your boys like the cake!! It’s one of my favorites as well. So glad you liked the recipe :) thanks for stopping by the blog!
Looks delicious! But could I substitute Cool Whip or canned whippped cream for the hand-whipped cream?
I haven’t tried it, but I would definitely go with Cool Whip over canned whipped cream if you were to try it. I’m sure it would still be great!
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.
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/
So glad that you and your sons enjoyed it!! Thanks for trying it!
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.
Hi Eva, thank you so much for letting me know. I really appreciate it, and will deal with it accordingly.
This cake looks really nice. Love the idea of oreos in the frosting. My daughter will love this
This cake is gorgeous! I love how you placed the Oreos on the top. Looks perfect.
that is one helluva cake! Looks amazing. ps – just started following you on twitter so I can keep up with your fab creations.
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.
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 :)
I am absolutely in love with this cake!!!! It’s so delicious!! And 5 people in the house can clear this cake in less than an hour! I’m baking this cake for a friends birthday and I want to make cupcakes with the same recipe…can I get some guidance on how to do so please?
So glad you like the cake, Sanam! I’ve never made this recipe into cupcakes, but it should translate well. Just place the cake batter into lined cupcake pans, filling about 2/3 of the way full and reducing the baking time to 14-17 minutes, or until a toothpick inserted in the middle comes out clean. I would just spread the frosting on top of the cooled cupcakes – it probably won’t pipe well because of the big Oreo chunks. Hope it turns out well!
Found this recipe on pinterest and it is amazing! Made it for a party as the backup cake and everyone loved it better than the regular cake! Making it again and again and again!!
Awesome!! I’m so glad that the recipe was a hit. Thanks for sharing, Lucie!
Can we have the ingredients in metric form plzz?
I love your idea for a whipped cream-type oreo frosting!
Love that this is egg free as my son Is allergic, always trying to find bday cake that’s not expensive ice cream cake is tough, and recently found Oreos are eggless cookies which he LOVES. I also always preferred to make their bday “cakes”. My older daughter has never been a cake fan so every year was different for her, once even a pan of ricekrispie squares. Anyways, I’ll stop babbling to ask, the recipe says to use a stand mixer, as I am not a regular baker I only have hand mixer, but do have the wisk attachments. I’m assuming this should work, can’t see why not, just want to double check.
Hi Sonya, you can most definitely use a hand mixer with the whisk attachments instead of a stand mixer, just a bit more of an arm workout :) enjoy!
This cake looks delicious! I want to make it this Friday to surprise my boyfriend.
I don’t quite understand how you do the whipped cream? I don’t understand the part with the: ‘Make the Oreo whipped cream in 2 batches.’
Do you have a video? I hope you can contact me fast.
Or can you explain me a bit more by email?
Hi Tessa! So glad you want to try this cake. All I mean by the two batches is that first you’ll whip two cups of the heavy whipping cream (of the 4 1/2 listed in the ingredients). Take that already whipped cream out of the mixing bowl and put it in another bowl. Then add the remainder of the whipping cream, sugar, and vanilla extract and whip those together until soft peaks form. All of the whipped cream ends up together, but most stand mixers and bowls can’t handle the volume of whipping 4 1/2 cups heavy cream at once, which is why I did it in two batches. I hope this helps clear things up! Of course, send me an email if you still have any questions. I hope you and your boyfriend love the cake! :) -Rachel
I don’t quite understand the part for the whipped cream: ‘Make the Oreo whipped cream in 2 batches.’
Can U explain me a bit further? or do you have a video? or can u explain me by email?
I would love to know. I think this cake is amazing! and I want to make it this Friday for my boyfriend :)
So far super easy recipe for me to follow which is really important because I am totally a novice at all things cooking and baking I do think I’m messing up somehow with the icing I don’t think I’m adding enough cream because I don’t get a white consistency instead it turned out chocolate but it taste delicious… One thing I wanted to ask is is it better to leave the cake itself cooling in the refrigerator without the icing on it or should I add the icing or layering type stuff whatever you want to call it and then let it cool.
Hi Russ. It’s important not to crush the Oreos too finely, because if they’re in crumbs, they’ll make the whipped cream brown. Just lightly crush the Oreos to make sure that doesn’t happen. You should also definitely let the cake cool completely before adding the whipped cream or it will just melt off. The cake should be stored in the refrigerator. Hope this helps!
This cake looks absolutely delicious. Would definitely give it a trial. Thinking of making it for my sister’s birthday coming up in few days time. She would simply love it. Thanks for sharing.
I hope that she loves it! Thanks, Nneka :)
I found silicone cake pans accidentally this summer that said “cookie” big in the center made to look like Oreos, so I doubled your cake recipe and baked them in the cookie shaped pans, halved the cream recipe, and filled the inside like a sandwich cookie. Turned out very cute. Have not tasted it yet!
Sounds adorable – hope you love the cake, Katy!
Hello. This cake really sound deliciouse and i am about to make it. Just one question bothers me- oreo cookies – dont they melt in whipped cream? Do they still stay crunchy? I mean – they should absorbe the moisture from cream and become messy. Sorry, dont know how to express myself correctly, im from Lithuania
Hi Kristina, they will soften in the whipped cream but they won’t melt. The texture is still definitely there but not as crunchy. I like the soft cookie texture in the cream!
Awesome. I’ve gotta try this one.
I hope you love it, Dafmatok!
Baking newbie here, so please bear with me.
Ingredients state 1 and 1/2 cups flour then immediately following it states 6.25 oz of flour. The next ingredient is for 1 cup flour followed by 7 oz .
So, does one put 1 and a half cups plus 6.25 oz of flour?
I was informed that 8 oz make a cup.
So, does that mean 1 cup (8 oz) plus 7 oz of sugar?
Same question regarding the amount of cocoa powder (1/4 cup + .75 oz?)
Confused in Cincinnati
Hi YR, you do not add both amounts, the weight is simply the amount stated but in weight if people want to use a scale. 8 oz. = 1 cup is only true for water or other liquid ingredients – the weight per cup for dry ingredients varies by ingredient. So you’ll do 1 1/2 cups flour total OR if you’re using a kitchen scale, you’ll measure out 6.25 oz. of flour, for example. Hope this helps!
Hey I’m not American so idont have your cups but I’ve converted the water into ml and it gives me 230ml and the oil 150ml and it seems like a lot of liquid
Hi Emilia, I don’t use ml but based on my googling that seems to be the correct conversion, and the batter for this is pretty thin so that should be correct!
I have always looked for a recipe like this, nice and easy, and YUMMY! thanks!
So glad you’re loving it! Thanks for the feedback, Emily.
This cake was a HUGE hit at my son’s 10th birthday. When you cut the birthday cake, and it has all that mile-high super sweet looking frosting, a lot of kids scrape it off, and adults politely decline when offered the cake? This cake was devoured by all, and our guests could not stop talking about it. They were sure that I bought it. I bake a lot of cakes, and have made complicated ones, but this is the new favorite. It is true that it didn’t rise much, and my baking soda was brand new, but really, it had this texture that went so beautifully with the perfect whipped layers.
To make 25 servings, I doubled the recipe and made two layers of 10 X 10. I didn’t crush the oreos, but did a rough chop, and left the crumbs out, so they folded into the whipped cream nicely without making it grainy or changing the color. I didn’t need to cut the cakes since I made 2. Piped on 25 stars and topped them with mini oreos, since it was a birthday party and I knew each would want his own little oreo. Thank you for this recipe. My guess is that the poor reviews come from not having the right temps, or using a pan that isn’t the right fit. The pan can make a huge difference. Also, to get the whipped topping the right texture, all tools and the heavy cream can go in the freezer for 30 min before. It stiffens quickly on the highest stand mixer setting. The cake held up for 4 hours refrigerated just fine. No dripping or softening.
Thanks so much for the feedback, Stacey! I appreciate you explaining what you did, and I’m so happy to hear it was such a hit at the party. Love that you topped with mini Oreos!
How many days ahead can I make this cake?
Hi Sharon, it should stay good in the fridge for two to three days!
This looks like a great cake but you lack on steps. I tried making this cake and got confused because of how the steps were worded. You need to add in some of the small details step by step so that beginner bakers understand what they are doing.
Hi Ruby! This recipe was posted back in 2013 so it’s not as detailed as my current recipes. Is there something specific you were confused about that I should update?
Doggone it.. I just downloaded the Red Velvet Cake recipe, reading it word for for, then this pops up at the very end. You are evil Sally… Delightfully so!
It was worth making the cake and whipped cream from scratch…and really not that difficult. Loved that the whipped frosting is so forgiving…so don’t have to worry about an uneven cake or crumbs. I baked the cake a few days ahead then finished the morning of the party. Worked great and had rave reviews.
Thanks so much for the feedback, Dens!! So glad you loved the cake!
Easy to make and amazing to serve and hear all the ohs and ahs :) Reallly nice. Thanks!
So glad you’re enjoying it!!
the cake batter doesn’t call for eggs?
Hi Diana, no it does not!
I just made this cake, it’s absolutely delicious!!!! I wasn’t sure how it would come out because there were no eggs, but it became the perfect csje. This cake is light, just the right amount of sweetness. The frosting is airy and not waxy like other cakes. I did increase the cake mix by half and kept the frosting the same and i think i got the right amount of frosting to cake ratio.
Thank you for the recipe it’s our family’s new favorite!!
So glad you’re loving it, J! Thanks so much for your feedback :D
Hi, I am making your cake for my son’s birthday. I am only putting the Oreo cream in the middle as I’m trying a marble chocolate on the outside. Should I just halve the Oreo cream ingredients? Thanks!
Hi Kelly, yes halving the filling should work well if you’re using a different frosting for the outside. Sounds delicious – enjoy!
This cake has become a birthday tradition for my son. He’s now in college and I’ll be taking the cake up to him this week. I’m going to put it in a cake box with either ice packs or dry ice, if I can find it. Is it safe to freeze it prior to us leaving to make sure it stays cold enough until he gets it into a fridge? It will probably be in a car for about 7-8 hours. I don’t want the whipped cream to get goofy or the cake soggy.
Love that! It should be fine in the freezer to help keep it firm for the trip :)
Hello! I’m interested in using this cake recipe for an empty tomb cake and would like to use a medium size glass mixing bowl to bake the cake in. Do you think this recipe will work okay for a bake like that? Can you offer a suggestion on how long I should bake the cake? Thank you!
Hi Jeniece, unfortunately since I haven’t tested it that way, I can’t say for sure whether it would work or not, or how long you’d need to bake for something like that.