This Oreo Cake wasn’t planned. It started as a last-minute idea, thrown together with what I had in the pantry: chocolate cake mix, cream cheese, and a sleeve of Oreos. I needed a quick dessert for a family get-together, and to my surprise, it became the star of the evening. Since then, it’s become one of my favorite go-to bakes—rich, nostalgic, and effortlessly impressive.
Why You’ll Love This Recipe
- Easy to prepare with pantry staples
- Rich chocolate flavor with cookies-and-cream texture
- Perfect for birthdays, potlucks, or weekend treats
- Make-ahead friendly and stores well
- Kid-friendly but elegant enough for adults
Ingredients You’ll Need
For the Cake:
- 1 box chocolate cake mix (devil’s food or dark chocolate preferred)
- 3 large eggs
- 1 cup whole milk (or buttermilk)
- ½ cup vegetable oil (or canola/melted butter)
- 15 Oreo cookies, crushed (leave some chunks for texture)
For the Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar (adjust to taste)
- 8 Oreo cookies, crushed
- 1 tsp vanilla extract
- Pinch of salt
How to Make It
1. Bake the Cake
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a large bowl, mix cake mix, eggs, milk, and oil until just combined. Do not overmix.
- Gently fold in crushed Oreos.
- Divide batter evenly between pans.
- Bake for 28–32 minutes or until a toothpick comes out with moist crumbs.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
2. Make the Frosting
- Beat cream cheese and butter together until light and fluffy (2–3 minutes).
- Add powdered sugar gradually, then mix in vanilla and salt.
- Fold in crushed Oreos (leave some pieces chunky for texture).
3. Assemble
- Place one cake layer on a serving plate.
- Spread a generous layer of frosting on top.
- Add the second cake layer and cover the entire cake with the remaining frosting.
- Garnish with extra Oreo pieces or crumbs if desired.
Expert Tips
- Let the cake cool completely before frosting to avoid melting.
- Crush Oreos by hand for better texture—some fine, some chunky.
- Don’t skip the salt in the frosting; it balances the sweetness.
- Tap cake pans gently before baking to eliminate air bubbles.
Variations & Substitutions
- Golden Oreo version: Use yellow cake mix and Golden Oreos.
- Mocha twist: Add a splash of brewed coffee to the batter.
- Buttercream option: Skip the cream cheese and double the butter for a simpler frosting.
- Mini Oreos: Use them the same way—crushed into the batter or frosting.
Serving Suggestions
- Serve chilled for a firmer bite, or at room temperature for a creamier texture.
- Great with cold milk, hot coffee, or even a splash of Irish cream for adult gatherings.
- Ideal for birthdays, casual dinners, or making an ordinary day feel special.
Storage Instructions
- Store in the fridge for up to 4 days, covered. Let it sit at room temperature for 10–15 minutes before serving for best texture.
- For leftovers, wrap individual slices in plastic wrap.
- Not recommended to reheat—but it’s delicious cold, straight from the fridge.
Make-Ahead Tips
- Bake cake layers a day in advance. Wrap tightly and refrigerate or freeze until ready to frost.
- Unfrosted cake layers can be frozen for up to 2 months. Thaw before assembling.
Recipe FAQs
Can I make this without a stand mixer?
Yes. A hand mixer works great for the frosting, and the cake batter can be mixed by hand.
Is it overly sweet?
No. The tang from the cream cheese and a pinch of salt help keep the sweetness balanced.
Can I freeze the finished cake?
It’s best to freeze the layers unfrosted. Wrap tightly and frost after thawing for best results.
Nutrition Info (Per Slice – Approximate)
- Calories: 410
- Fat: 22g
- Carbohydrates: 48g
- Sugar: 32g
- Protein: 4g
- Fiber: 2g
This Oreo Cake is proof that delicious things can come from spontaneity. Whether you’re marking a milestone or just want to bake something special, this recipe delivers every time. Let me know if you give it a try—I’d love to hear how it turns out.