Let’s talk Oreo’s.
Chocolate cookie wafers with a cream filling. Vanilla wafers with cream filling. Chocolate wafers with birthday cake cream filling. The list of Oreo flavours goes on and on! I wish we could get all of the flavours in Canada- actually, strike that, no I don’t, as then I would eat them! I found the Gingerbread Oreo’s on the shelf at Target this passed Christmas and they were so good! Paul hated them, so it worked out well for me. If you’ve been following me for a while, you will know that the Birthday Cake Oreo’s are my favourite! It’s the sprinkles.
Thinking up ways to make amazing cakes is my favourite part of being a baker. I’ve been wanting to make a Cookies ‘n Cream/Oreo cake for a while now and I was set on making it overflowing with cookies! My favourite part of an Oreo is the filling, so I knew that I wanted to make a creamy filling for the cake, but I wanted it to be light and fluffy as opposed to heavy like the cookie version.
The cake has three layers to it, two chocolate, and one vanilla, and each has chopped up Oreo’s floating around the batter. When the cookies bake, they soften up, so if you are worried about the cakes being crunchy, you can relax. No broken teeth will be had.
If you make this and take it to a party, you will be asked to bring it again, and again. So be warned.
Oreo Cake
For the Chocolate Cake:
(will make two 8″/9″ cakes)
- 1 3/4 cups all purpose flour (210 g)
- 3/4 cup cocoa (75 g)
- 2 cups granulated sugar (400 g)
- 2 teaspoon baking soda (10 mL)
- 1 teaspoon baking powder (5 mL)
- 1 teaspoon salt (5mL)
- 2 eggs
- 1 cup buttermilk (240 mL)
- 1/2 cup vegetable oil (120 mL)
- 2 teaspoons vanilla extract (10 mL)
- 1/2 cup hot water (120 mL)
- 20 quartered Oreos
For the Vanilla Cake:
(will make one 8″/9″ cake)
- 1 1/2 cups all purpose flour (180 g)
- 1 cup granulated sugar (200 g)
- 2 teaspoons baking powder (10 mL)
- 1/2 teaspoon salt (2.5 mL)
- 1/2 cup butter, chopped into 1″ cubes (113 g)
- 2 eggs
- 1/2 cup milk (120 mL)
- 1/2 teaspoon vanilla extract (2.5 mL)
- 10 quartered Oreos
For the Oreo Filling:
- 8 ounces softened cream cheese (230 g)
- 1 teaspoon vanilla (5 mL)
- 2 cups icing sugar (200 g)
- 2 cups whipping cream (heavy cream) (480 mL)
Garnish:
- crumbled Oreos (about 10)
- Halved Oreos
- Chocolate Ganache
- Ateco Tip 827
Procedure:
Preheat oven to 350F and grease cake pans.
Chocolate cake:
In a stand mixer, fitted with the paddle attachment, combine the flour, sugar, cocoa, baking soda, baking powder, salt and mix until combined. Add the two eggs and mix. While the mixer is beating, slowly add the buttermilk, oil and vanilla. Ensure that water is hot, and add water slowly. Once batter is combined, add quartered Oreo’s and mix a couple of times, being careful not to break up the Oreo’s. Divide the batter into two equal portions in prepared cake pans and bake for 40-45 minutes or until a toothpick inserted comes out clean. Allow to sit on a cooling rack before removing from pan and allow to cool completely.
Vanilla cake:
In a stand mixer, fitted with the paddle attachment, combine flour, sugar, baking powder and salt and mix until combined. While mixer is turning, add cubes of butter one at a time and mix until the butter has broken up into tiny pieces and the mixture resembles sand. Add eggs and continue to mix. While mixer is turning, slowly add milk and vanilla. Mix until batter is smooth. Once batter is combined, add quartered Oreo’s and mix a couple of times, being careful not to break up the Oreo’s. Pour batter into prepared cake pan and bake for 40-45 minutes or until a toothpick inserted comes out clean. Allow to sit on a cooling rack before removing from pan and allow to cool completely.
While cakes are cooling, prepare filling. In a stand mixer, fitted with the whisk attachment, whisk whipping cream until stiff peaks form. Set aside in the fridge. Switching to a paddle attachment in a clean bowl, beat cream cheese until cream cheese is soft. Add icing sugar and vanilla and mix until smooth. Add whipped cream to cream cheese mixture, and mix until smooth.
Ensure that each cake layer is even and level. Place one chocolate cake on a cake board and smooth about 1/2 cup of filling onto it in an even layer. Place the vanilla cake layer on next and repeat with a 1/2 cup of filling. Smooth the filling on top. Place the second chocolate cake on top, and cover the entire cake in a layer of filling. At this point, I always like to place in the freezer for about 20-30 minutes (to set the cake). Apply a second coat to the cake with the filling. Place remaining filling into a piping bag fitted with a large open star tip (I used Ateco 827) and place in the fridge for later.
Prepare chocolate ganache and pour onto the edge of cake, a small amount at a time. Place some crumbled Oreos in the centre of the cake, and using remaining filling, pipe large open stars in a circle. Place a half Oreo on top of every second star. Slice and serve!
hi just wondering if i could use butter cream or anything else instead if the cream cheese as i don’t really like it
thanks 🙂
Hi there,
I was hoping to make this cake (or something similar) for my carer’s birthday. Since it will just be for the two of us, and we’re both on diets, I am desperately seeking a recipe that would serve just 6 people. I’m an emotional/binge-eater, and I just cannot have extra food in the house. The idea alone makes me panic.
He absolutely loves Oreos, and so I would love to bake him something similar, but much smaller, as a thank you/birthday present.
Would you please be able to advise me? I’ve been looking for Oreo cake recipes, but all of them serve 10-16 people.
Yours is the nicest recipe I’ve found.
With love,
Sami
Hi there…you’d have to divide the recipe…like in half, or even in thirds in order to make a lesser amount of cake. Good luck!
I am a big fan, I love you recipes. I was wondering if it’s possible to use pre made whipped cream, I don’t have a mixer that will work for making it.
Hi there…thanks so much for watching! I haven’t tried it with premade whipping cream, so I can’t really offer advice…good luck! I hope it works.
Okay, thanks anyway.
oh and can i use a 9in. springform cake pan to bake these cakes? WIll they leak
If it’s a good quality pan it shouldn’t.
It’s from Wilton. Would that be okay?
What kind of cocoa powder did you use? Sweetened or unsweetened? Can i use the hershey’s cocoa powder?
Yes you can use Hershey’s cocoa powder.
Thank you for replying:)
Was planning to make this for my brothers bday party on Saturday is it possible,my question is would the cake be ok if I make it the night before and place it in the refrigerator.?
Yes, you can definitely do that. It’s best if consumed within 2-3 days. Enjoy!
Thank you very much for the reply.
What does “1/2 vegetable oil” mean?
Fixed! I missed the word cup.
Hi, Jenn.
I`m going to make Your cake for my birthday.
Love it!
I hope you like it!
do you flour your pans after greasing them?
do you cool the cake competely in the pan or do you turn it out after a few min.?
I’m making the cake now for my granddaughter. loved your video. so glad I found it
No, I don’t flour my pans, I just use non-stick spray on them, and a piece of wax paper in the bottom. I let the cakes sit for about 10 minutes when they come out of the oven, and then I take them out.
Hey! I’m making this cake right now. But the filling is very thin. Can I do anything about that? I did the same thing as in the video with the right measurements. I don’t know what I did wrong.
I’m not sure what you’ve done, as I can’t be there when you bake, but if you’ve followed the recipe, then there shouldn’t be any problem. The filling should be nice and thick, so I’d guess you haven’t whipped your cream enough. Good luck!
Hi
I was wondering how you cut your Oreos so perfectly, because I’ve tried and tried but one half keeps crumbling 🙁
Really quickly, with a sharp knife.
Thx
Howd you make the cake so perfectly??? Also how long do you keep the cake in the freezer??
I have had a lot of practice, and that is how I’ve made the cakes so well. Thanks for the comment. I keep the cake in the freezer to freeze the layers in between the cake, so that it won’t move around when I am putting the outside layers on.
Thank you for your receipt!
I try it it was amazing! I like a lot of your receipts thanks again
You’re welcome! Thanks for watching.
can i use a hand mixer instead of stand
Yes, it will just take you longer, and you have to be thorough to mix everything together.
Hi Jen! My kids and I LOVE watching your channel. I made this cake and really loved the frosting/cream. Could this be used in a tiered cake, or do you think it’s too soft?
Hi! I’m so honored you’re watching with your kids!!! What a great mom you are 🙂 I think you might be right that it could be too soft…if I was going to use it to tier, I would put it as the top tier only. The chocolate layer is softer than the vanilla one.
Hi,
Your recipe is great, I made the cake a month ago and had no problem. I made it today, the yellow turned out all right, but the 2 chocolate layers fell in and spread to the outside of the pans. The only thing I did different is I use organic baking powder cocoa. Is that my problem? I will make it again in a couple of hours as it is a birthday cake for my grandson.
Thanks,
Diane
If you were successful the first time, and you only changed the cocoa powder for the second time, I would have to assume that it was the cocoa powder…unless there was another misstep. Good luck!
Made the chocolate cakes again and they turned out just fine, it was the organic cocoa powder. Look forward to more of your recipes.
Thanks,
Hi Jen,I also want the vanilla cake to be moist. Is it possible? What should I do?
Hey jen my name is Liron and I’m from Israel I want to tell you that you are simply amazing and talented all your video on YouTube I’m amazed by your creativity and talent of fun for me to learn from you and prepare the cakes and cupcakes … Thank you Liron
Hi there…thanks for watching!!
Hello from France!
I was looking for some oreo cake recipes for my Hubby’s birthday and found yours amazing! I did it and everybody was pleased and found it beautiful 😉 The chocolate cakes were just a little too moist, and when I sliced them into two to add some whiping cream I barely managed to put them back together… I followed the recipe so I was wondering if it wasn’t a problem of product… I did it again, and had the same problem again. Do you think that not puting water could help? Or reduce the oil?
Thank you in advance, for sharing your recipes! I made this cake, the inside out rainbow cake (with marshmallow fluff buttercream 😉 ) and I can’t wait to try some more!
If they were too moist, you might want to try baking them for longer.
I can’t, or they’ll burn on top… I tried baking them at 170° for a bit longer but it didn’t work either. They don’t rise much, and once out of the oven they fall back in the middle. That’s not such a big deal but I was just wondering what went wrong…
Thank you for your quick answer!
Hey Jen, I was wondering how would I have to change the recipe for all the cake to be vanilla because I do not like chocolate cake.
If you still want the cake to be three layers, you would have to triple the recipe. If you only want it to be two, just double it. Good luck!
The instruction for the vanilla cake does not mention the Oreo’s but the picture shows them. What?
Fixed! Thanks for pointing that out!
Hey Jenn
How big is the diameter of your baking pan? And could you say the measures in ml/gramms?
Our conversion chart is here: http://cookiescupcakesandcardio.com/?page_id=3348 and my pan that I used for this cake was an 8″, but a 9″ would work too.
Hi, this cake looks really trick to make! Although it does look impressive. How hard is it? I would like to make it for my 13th B-day, how long will it take to make? And how much will it cost? Can I order it from you?!?!
Sorry if I am being annoying >_<
Tbox
It’s a little bit tricky, but if you have practiced baking you should be fine. I don’t do orders, sorry.
Second time I’m making this, but I have much fewer guests this time. Is there any way to scale this down to make the cake 6 inches instead of 8/9? I was thinking of scaling it down to 2/3rds the original recipe, do you think this would work?
Thank you so much!
You’ll just have to try and see! I haven’t tried that before.
Hi Jenn,
Can I replace the vegetable oil with other kinds of oil?
Thanks!
You can use applesauce instead of the oil, but as far as other oil’s, I haven’t tried them.
Thanks Jenn!
I can only find sunflower oil, so unless it’s possible to use that?
Hi Jen, I find your recipes interesting and delicious! Question: Can I use the chocolate cake recipe and vanilla cake recipe here and just omit the oreo cookies if incase I just want the ordinary chocolate cake and vanilla cake? It seems that the chocolate cake recipe here is more moist than your other chocolate cake recipe (easy homemade). just a thought. I would be glad to hear your feedback.
Hi there…yes, you can definitely do that. The recipes for the chocolate and vanilla cake in this recipe will be in my cookbook that is coming out soon. The chocolate cake is super moist!
Hi Jen, I’m making this cake tomorrow (20th) for a 10th birthday and just noticed it looks like each sponge is split and there’s icing in between as well as between sponges, is that so please?
First large cake for me so want to get it right.
Kevin (UK)
There is no right or wrong way to do this…in the video I didn’t split the layers, in the picture I did….either way works…mostly depends on how much filling you want the cake to have. Good luck!
Hi Jenn…I just found you on YouTube and have been enjoying your demos! I was wondering how the texture of the Oreo’s are baked into the cake batter, do they remain crunchy or do they soften up being inside of the batter. Thanks so much! Dora
I’m glad you found us! The cookies soften during the baking and feel just like the cake does. I hope you like it!
It looks great!! I dont want my cake to be dairy? do you have something instead of buttermilk?
I am not aware of a non-dairy substitute for buttermilk.
Could you freeze this cake three days in advance? Also could you make the frosting in advance?
Yes you can freeze the cake, just remove it a couple of hours ahead of serving. Frostings are best made the day of (in my opinion), but yes it is possible to do that. You’ll want to store it in an airtight container, and remix it when it comes to room temp.
Hi Jen, that cake looks amazing and I’m going to try to make it for my birthday! I have noticed though that in the picture the chocolate layers appear to have been split and filled with something white, but you didn’t demonstrate this in the video. Is this the same cream cheese mixture you used for the cake?
For that version, I cut each chocolate layer in half and added more cream cheese layer (the same one).
I want to make this cake for an 18 yr. old who plays volleyball with my gand daughter and bring it to a volleyball tournament 2 hrs. from home. We probably won’t get to eat it though till after the tournament which may be for another 5 or 6 hours. Does it have to be kept refrigerated?
Yes, this cake should be kept in the fridge.
I love your website, but i am trying to make the Oreo cake and i do not know what to preheat the oven to for the chocolate and vanilla cake. Thanks
Also can i use a 9 by 9 inch pan.
Yes you can use a square pan if you prefer.
350F.
Thanks it really helped.
Hi Jen, can I substitute regular all purpose for cake flour?? Plz reply asap , thank you!!!:)
Sorry I meant can I use cake flour instead of all purpose. Lol i’m confusing myself :S
Yes, you can use cake flour in place of AP flour.
What’s the recipe for the Chocolate Ganache?
Here you go: http://cookiescupcakesandcardio.com/?p=2690
Can I just leave out the oreos in the cake and have a regular chocolate and vanilla cake?
Also, can I bake the chocolate cake mix in a 13 x 9 inch pan?
Yes.
Yes you can choose to it that way.
Hey,
The cakes were fine, but I also had problems with the frosting. I had to empty a pot and a half of icing sugar into the cream cheese before it looked anything like what you got, and then when I added the whipped cream I just ended up with liquid white paste. There was no way to coat -anything- with this. I followed the measurements and steps precisely, how is this possible? I’m just going to make buttercream.
That’s too bad…better luck next time.
Sorry, guess I didn’t read all the recipe,
Is the cream cheese supposed to be room temp or cold?
Room temperature is best for blending purposes.
Can I use mascarpone instead of regular cream cheese?
Thank you!
I have heard that that is a great substitute but I haven’t tried it for this recipe so I can’t say for sure. If you try it, let me know!
question, how much does this feed? what would be the right measurements to feed 25-30 people?
It would feed around 16-20 people if you sliced the cake very thinly as it is a fairly tall cake.
I just made this cake and It looks amazing! Can’t wait until my family comes home and taste it!
I hope they liked it!
Hey, this cake looks absolutely beautiful. 🙂 I was wondering if it is ok to use milk instead of buttermilk? It is not so easy to find buttermilk here where I live but if it is necessary then I could manage I just need to know. 🙂 Thanks!
Making buttermilk is super easy http://cookiescupcakesandcardio.com/?p=3429
I want to make this as a belated birthday cake for my son. We were in the middle of moving on his birthday: ( So, once I get all of my baking supplies unpacked, he’s getting this cake! He LOVES oreos, so this should perfect, and hopefully, make up for the lateness.
I hope he likes it!!
I made this and all was well except for the frosting. I whipped the cream to stiff peaks (very stiff). And then mixed up the cream cheese and powdered sugar. The cream cheese was room temp as normal, but the sugar/cheese mixture looked a bit thin. I whipped it up a little bit with the whisk attachment for only about 15 seconds. I was worried about the cream deflating, so I added additions of it. It looked perfect and fine and it was really yummy. Not extremely stiff, but not anything I couldn’t work with. I filled and crumb coated the cake and then set it in the fridge so everything could harden up. An hour passed, nothing was hardened. Another, still nothing. I tried to just add another layer over the crumb coat, but it didn’t seem to work. I thought maybe I should just whip up a batch of regular buttercream to cover. I scraped off all that I could of the other kind and tried applying buttercream, but it didn’t work AT ALL. Eventually I just applied a really think coat of the original cream cheese kind and had to settle for that. Kinda disappointed, but it was still quite good.
Sorry to hear you had some problems. Hopefully you can work it out next time. Try adding more icing sugar if you think it is too thin.
Awesome video and recipe, totally what i have been looking for.
How many people would that recipe serve? I want to try baking a 1 or 2 layers cake for 3-4 people, do you have any suggestions on the portion of the ingredients?
Thank you 🙂
The cake is a large one, so it would feed between 12-15 people. You can easily divide the cakes in half and bake a smaller sized cake. I would try a 6″ pan for a smaller group.
Hey I made this cake for my sisters birthday today it looks and tastes amazing wish I could send you a picture. At firsts I thought oh no it doesn’t look like yours does in the video but it turned out beautiful.
I would love to see it, no matter what it looks like. You can send it to me via email, or on any of our social media sites. I’m glad you liked making it!
Can I just make the cake all vanilla because I don’t like chocolate
You can make it however you want to. Enjoy!
can you substitute backing soda with anything or is it something you have to use
You need to use it as it causes the cake to rise.
heey jen! i <3 this cake but i live in holland and i don't have cupmesurements so if you can mayba send me an e-mail wth the mesurments in grams, tha would be awesome thank you very mucht fot the recepie~!!
There’s a conversion link in the Recipes tab. Have fun!
okay that you very much i’m gonna try to kae it on my birthday that’s comming up!
that = thank and kae = make
Hey! Great video. Awesome end result. Just a question though. Is there a substitute I can use for the whipping cream and buttermilk. I’m from the Caribbean and we don’t really have these things.
You can use heavy cream for the whipping cream portion (not sure if you have that) and for buttermilk, you just need a cup of regular milk, with a tablespoon of lemon juice in it…let it sit for 5 minutes and you have sour milk/buttermilk.
OMG!!!!!!! That’s all I can say. I’m gonna lick my screen. It looks delicious, you are great!
Thanks so much! I hope you enjoy it…and that you clean your screen from the drool 🙂
That looks delicious!! FYI, there is a google error and the video does not come up. Sorry.
Google was having some problems earlier today…it should be fine now.
Working fine today. Thanks!