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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 :)
Want more delicious cakes?!
Oreo Cake
Ingredients
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
- 4½ cups heavy cream
- 2 tablespoons granulated sugar
- 1 tablespoon pure vanilla extract
Instructions
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.
Notes
- Recipe inspired by Serious Eats
- Chocolate cake recipe adapted from Better Homes & Gardens
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!
Wow…
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!