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!
How many servings would this cake make? I can’t wait to try it for my birthday!
Made this for my baby’s 9th birthday. Everyone loved it. Thank you for that very helpful video. Here’s my take.
http://whatthedogate.blogspot.com/2016/06/cookies-and-cream-cake.html
Hi Jen,
My kids and I LOVE all of your videos and tutorials. Today we finally tried the oreo cake and it turned out beautifully. For someone who wouldn’t consider themselves a baker, which cake would you recommend we tackle next? The kids want to do all of them.
I only want to bake 1 of the choclate part, Do i just divide the choclate recipe in Half?
Yes you can do it that way.
I made this last year for my co-worker and it was the talk of the office. It was a lot of steps but the cake was moist or very moist and loved by everyone. Thanks for a great receipe.
That’s awesome! So glad everyone liked it!
My daughter wants to make this cake but substitute Mint Oreos (her favorite, she’s 7) and dye the icing green. Thoughts? Should we add a peppermint extract to the icing? I’m curious if anyone has experimented with different flavored Oreos.
You can’t really go wrong when it comes to Oreos, so I imagine it would be great!
Hello Jenn,
I am wondering how good is this recipe to double it and to bake it in a ball pan?
Next week is my son’s birthday and he wants a dinosaur. Please any help will be appreciated.
Thanks
I’ve never made this cake in a ball pan, but I would think the cake portions would be fine. It might be difficult to have the other layers stay in the shape though.
I finally made this (for me) luxurious cake! It is unbelievable how good it tasted… Had to make a second one the same week! (They begged for more my friends and family).
Thanks for sharing the recepi, next will be the Oreo-Nutella cheesecake…
Greetings from Belgium.
So happy to hear that!
This is a wonderful cake I’m making it right now but doing it with a box cake it won’t taste the same but I’m sure it’ll taste good. How do u think it will taste?
Hi,
I’m making this cake for my friends 18th birthday and I was wondering, since there is cream in the ganache, does the cake have to stay refrigerated?
Thanks 🙂
It’s best to always keep your cakes in the fridge, in my opinion. Better safe than sorry.
Love this recipe. I have made it a few times and it’s always a hit. I have also made cupcakes using the vanilla batter, filled it with the ganache and topped it with oreo buttercreme frosting.
I’m making the cupcakes again today for my boyfriend cause today is “bóndadagur”, national husband/boyfriend day in Iceland 🙂
Thank you for this awesome recipe Jenn :*
Enjoy!
This recipe sounds wonderful. I’m wondering if I could make the filling with just a stabalized whipped cream and omit the cream cheese?
I don’t see why not..the only problem might be the strength of it?
My son and myself just made your Oreo ( cookies & cream ) cake for my other son’s birthday it came out rather good if I do say so myself, wish we could post a picture of it for you. My son got me your cookbook for Christmas and I love it.
Robin
Hi there…happy to hear about your success! You can send me a pic via email, Facebook or any of my other social media site.
Wonderful Thank you! 🙂
I’m making this cake for one person. Can I half the recipe or is that a bad idea?
In your picture and in the “finished product” of the video, it looks like you sliced each chocolate cake into two and put frosting between those layers. Is this correct? It seems like it might be better this way–perhaps three thick layers of cake with a thin layer of frosting between them might be too much cake and not enough frosting?
Well, I have been known to say “there’s no such thing as too much frosting” so yes, I’d agree with you! I was really sick when we did this video, and I forgot that I had sliced the chocolate cake layers…it can be done either way. Enjoy!
Hi,
Can I replace the cream cheese with something else? Make it fully buttercream or whipped cream?
Thanks!
Give it a try and let me know how it works out!
Hi jenn,
At the end when you put the cream cheese frosting in the piping bag did you make more or did you just put the left over frosting in it cuz it looks like a lot of it even though in the bowl it looks like there is very little left.
So I don’t know how much cream cheese frosting I should have!
Thank you
It’s best to follow the recipe exactly. I do a lot of “finishing” steps off camera, so sometimes I add extra later.
so do you recommended that I should just do the exact same as you did for how much you did in the vieo for the frosting
I shouldn’t add anymore?
Hi jenn,
At the end when you put the cream cheese frosting in the piping bag did you make more or did you just put the left over frosting in it cuz it looks like a lot of it even though in the bowl it looks like there is very little left.
So I don’t know how much cream cheese frosting I should have!
Thank you
I have made this cake twice and both times was amazing! Only question is, I cannot seem to get the frosting firm (for the piping)… any suggestions.
To firm up frosting, all you have to do is either add more icing sugar, or less liquid (milk). Hope that works for you!
Exciting, will give it a go
Hi Jenn! I didn’t mean to say buttermilk I meant to say whipping cream or heavy milk!
I know you have a video about it but I want to make it simple and buy it.
So, do you know any place that I can get whipping cream or heavy milk?
Thank you!!
We get ours at the grocery store.
Can I omit the oreos to make it just a simple chocolate cake? I can’t find any other chocolate cake recipe on your site.
Yes, definitely! It’s one of my favourites!
Hi Jenn! Its me again. I don’t think you remember me when I asked you in the blogs with the rainbow cake and the hombre cake I failed both of those but I’m not giving up!
So my question is…
Where can you get the buttermilk from?
It’s super easy to make if you can’t find it in the grocery store…..https://www.youtube.com/watch?v=VyR7vWWgChk
About How long did it take to make the finished cakr
It definitely takes a couple of hours…it’s a good time investment though!
I have a problem. Your chocolate cake recipe tastes wonderful but every time i make it, it comes out cracked at the top and way to crumbly. It always falls apart and its always so difficult to put back together again. Solutions?
Any chance you’re over baking it? It sounds like you might be if it’s falling apart.
For the chocolate cake is it ok if I omit the buttermilk?
It makes the cake moist, so if you choose to change it, you’ll risk that.
Hi. How many cups of batter does the chocolate cake yield?