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slice of Oreo cookie cake on a plate with a fork taking a bite out of it

Oreo Cookie Cake

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
Prep Time 45 minutes
Cook Time 17 minutes
Cooling time 3 hours
Total Time 1 hour 2 minutes
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.