Oreo Cookie Cake

Oreo cookie cake is a delicious treat for anyone who loves cookies and cream desserts. It’s EASY, thanks to a doctored up cake mix, and is a total crowd-pleaser, perfect for kids and kids at heart!

How would you like to get your sugar fix today?

Me? I’m all about a (disgustingly huge) slice of Oreo cookie cake—thanks for asking :).

Soft, EASY chocolate cake layers thanks to a doctored cake mix are filled with a sweet vanilla filling (kinda like the middle of an Oreo) and frosted with a cookies and cream buttercream frosting.

But I’ll stop talking and just refer you to the picture above. This Oreo cake tastes even better than it looks.

How to make a doctored chocolate cake mix

• Combine the cake ingredients in a large mixing bowl
• Beat until smooth
• Divide evenly between three 8-inch round cake pans

Then bake for about 20 minutes. Cool your cake layers completely before filling and frosting or your frosting will melt!

Notes:

• I used Pillsbury Moist Supreme chocolate cake mix but you can use any brand that is roughly 15.25 ounces. (Duncan Hines is another brand I use often.)
• I don’t recommend using 9-inch cake pans here because your cake layers will be too thin. If all you have are 9-inch cake pans, just bake your cake in two layers and halve the filling recipe. Start checking the cake layers for doneness after 25 minutes.

Then just decorate however you’d like! I used a large open star tip to pipe frosting around the top of the cake. If you want to pipe the frosting, just be sure you use a large pastry tip or the little pieces of Oreo will clog it.

Chocolate jimmies and/or chopped Oreos would be really pretty sprinkled over the cake or pressed into the sides.

You could also add a chocolate ganache drip if you wanted. That would be really dramatic and fun!

To make the cake components ahead

You can make the cake layers up to a day ahead and store, tightly wrapped in plastic wrap, at room temperature. COOL YOUR CAKE LAYERS completely before wrapping them or they’ll sweat inside the plastic wrap and get soggy.

You can also make the filling and frosting up to two days ahead. Cover them with plastic wrap and store in the fridge.

When you’re ready to use them, beat with an electric mixer on high speed until they’re spreadable. You might need to use a tiny bit of milk or cream to thin them out, but I usually find that’s not necessary.

Can I use my own chocolate cake recipe?

Of course! If you have a favorite chocolate cake recipe, as long as it makes three cake layers, you can absolutely use that instead of using my doctored cake mix recipe.

What can I use instead of sour cream?

You can substitute full-fat plain yogurt for the sour cream in this recipe. No problem! (Just be sure that it’s full-fat.)

Can I substitute butter for vegetable oil?

You can! Just melt the butter first, and be sure it’s unsalted. (Or, if you don’t mind a little extra salt in your cake, use salted—it’s up to you.)

If you use butter, the cake won’t be quite as moist as if you used vegetable oil but it’s a totally fine substitution, and plenty of people prefer the flavor of cake made with butter over oil.

How to store your Oreo cake

Uneaten cake (should you happen to have any. . .) can be stored at room temperature, loosely covered, for up to 2 days.

You can also store it in the fridge, covered, for up to 3 days or in the freezer, tightly wrapped, for up to 2 months.

If you want to freeze cake slices, I recommend setting the slices on a parchment-lined baking sheet, freezing for about 30 minutes to set the frosting, then wrapping tightly with plastic wrap and foil.

(Freezing the slices before wrapping them allows the frosting to stay intact. This method works well for cupcakes too!)

Defrost slices in the fridge overnight or zap them in the microwave for 30 to 60 seconds—unwrap them first!

A few more recipes you might enjoy
Mini Oreo Cheesecakes
Easy Chocolate Pie
Death by Chocolate Cake
Chocolate Amaretto Cheesecake
Chocolate Dump Cake

Did you make this Oreo cookie cake? Great! Let me know what you think with a comment and a rating below. Then post a pic on IG–tag @theitsybitsykitchen so I can see your delicious creations!

5 from 10 votes

Print

Oreo Cookie Cake

Prep Time

45 mins

Cook Time

17 mins

Cooling time

3 hrs

Total Time

1 hr 2 mins

 

Oreo cookie cake is a delicous treat for anyone who loves cookies and cream desserts. And it's easy to make because of a box cake mix!

Course: Dessert

Cuisine: American

Servings: 8

Author: Kelsie

Ingredients

• Chocolate cake layers
• 1 15.25-ounce box chocolate cake mix*
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1 cup full-fat sour cream
• 1/2 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• Filling
• 1/2 cup unsalted butter at room temperature
• 2 cups powdered sugar
• 1 tablespoon milk or heavy cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Frosting
• 1 1/4 cups unsalted butter at room temperature
• 3 1/2 to 4 cups powdered sugar
• 4 to 6 tablespoons milk or heavy cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 12 Oreos finely chopped**

Instructions

1. Cake layers
2. Preheat the oven to 350 degrees. Spray 3 8-inch round cake pans with cooking spray. Line the bottom of the pans with parchment paper, then spray the paper with more cooking spray. Set pans aside.
3. Combine all ingredients in a large mixing bowl. Beat with an electric mixer on medium speed for about 2 minutes, scraping down the sides and bottom of the bowl as needed—the batter should be very smooth and well mixed.
4. Scrape down the sides and bottom of the bowl and mix a few seconds more.
5. Pour batter into the prepared cake pans, smooth the top, and bake 17 to 24 minutes, until a cake tester inserted into the center of the cake comes out clean.
6. Cool for 20 minutes in pans, then run a knife around the edge of the pans and carefully invert onto a wire rack to cool completely before assembling your cake.
7. (Once the layers are cool you can wrap then tightly with plastic wrap and store at room temperature for a day or two, if desired.)
8. Filling
9. Put the butter in a medium bowl and beat with an electric mixer until creamy.
10. Add the powdered sugar, milk, vanilla, and salt and beat on low to combine. Turn mixer to medium and beat until smooth, scraping down the sides and bottom of the bowl as needed.
11. Frosting
12. Beat the butter in a large mixing bowl with an electric mixer until smooth. Add 3 1/2 cups of powdered sugar, 4 tablespoons milk, the vanilla, and the salt.
13. Beat on low to combine, then turn the mixer to medium and beat until smooth, scraping down the sides and bottom of the bowl as needed. Add the chopped Oreos and beat until well combined.
14. If frosting is too thin, add additional powdered sugar 1 tablespoon at a time; if frosting is too thick add additional milk 1 tablespoon at a time.
15. Assembly
16. Use a long serrated knife to trim your cake layers if they’ve domed. Set one cake layer on a cake stand or cardboard cake circle.
17. Spread half of the filling of frosting on top—don’t go all the way to the edge of the cake.
18. Top a the second cake layer and the remaining filling. Frost the top and sides of the cake with the frosting and decorate as desired. Slice and serve.

19. Uneaten cake can be stored at room temperature, covered, for up to 2 days or in the freezer, tightly wrapped, for up to 2 months.

Recipe Video

Recipe Notes

• *I used Pillsbury Moist Supreme chocolate cake mix
• **I did this in a food processor but you can chop them by hand; just be sure you get them into fine crumbs.
• I don’t recommend using 9-inch cake pans here because your cake layers will be too thin. If all you have are 9-inch cake pans, just bake your cake in two layers and halve the filling recipe. Start checking the cake layers for doneness after 25 minutes.
• If all you have is salted butter, you can use that instead of unsalted. Just taste the filling and frosting before you add the salt—you’ll probably want to use less than I specify in the recipe.