The first time I made this Oreo cake, it was a complete accident. I wasn’t planning to bake at all that day. I’d just finished a long week, and my pantry was low on just about everything except a box of chocolate cake mix, half a package of cream cheese, and—thanks to my daughter’s sweet tooth—an almost-full sleeve of Oreos hidden behind the cereal. We were supposed to bring dessert to a last-minute family get-together, and I didn’t want to show up with something store-bought (not that there’s anything wrong with that, but you know me). So, I got creative. I mashed together what I had, crossed my fingers, and hoped the oven gods were on my side.
To my surprise, the cake turned out to be the star of the night. People asked for the recipe before their plates were clean. That’s when I realized—sometimes, the best recipes don’t start with a plan. They start with a craving, a few good ingredients, and a little kitchen magic. This Oreo cake has since become one of my go-tos, especially when I want to impress without fuss. It’s rich, moist, and somehow feels both nostalgic and elevated. Let me show you how to make it.
Why You’ll Love This Recipe:
- Easy to prepare with simple ingredients
- Perfect for birthdays, potlucks, or casual weekends
- Tastes like cookies and cream in cake form
- Can be made ahead and keeps beautifully
- Kid-approved but sophisticated enough for grown-up gatherings
Ingredients You’ll Need:
Here’s what I use when making my Oreo cake, along with a few notes from my kitchen:
- 1 box of chocolate cake mix – I usually use a devil’s food or dark chocolate mix for a deep, rich flavor. You can make a scratch version if you prefer, but honestly, the box works beautifully here.
- 3 large eggs – Room temperature if you remember, but I’ve thrown them in cold and it still works.
- 1 cup whole milk – You could use buttermilk for a tangier flavor or even half-and-half for extra richness.
- ½ cup vegetable oil – Canola or even melted butter works if you’re out.
- 15 Oreo cookies, crushed – I like a mix of fine crumbs and chunky pieces for texture. No need to scrape out the filling.
- 8 oz cream cheese, softened – Let it sit out a bit to soften, or give it a quick spin in the microwave if you’re in a hurry.
- ½ cup unsalted butter, softened – For the frosting. Again, room temp makes things smoother.
- 2 cups powdered sugar – Adjust to taste; I like mine not-too-sweet so the Oreos can shine.
- 8 more Oreos, crushed – These are folded into the frosting and sprinkled on top for good measure.
- 1 teaspoon vanilla extract – Adds that cozy, bakery-style flavor to the frosting.
- Pinch of salt – Don’t skip it—it balances out all the sweetness.
How to Make It (Step-by-Step Instructions):
Start by preheating your oven to 350°F and greasing two 8-inch round cake pans. I like to line the bottoms with parchment paper too—it makes removal easier and saves you from any pan-to-plate disasters. In a large bowl, mix the cake mix, eggs, milk, and oil until smooth and just combined. Overmixing here can make the cake tough, so stop as soon as everything’s incorporated. Fold in the crushed Oreos gently. You want them distributed throughout the batter but not broken down to dust.
Pour the batter evenly into the pans and tap them gently on the counter to pop any air bubbles. Bake for 28 to 32 minutes, or until a toothpick comes out mostly clean with a few moist crumbs. Every oven is a little different, so start checking around the 27-minute mark just to be safe. Let the cakes cool in their pans for 10 minutes, then turn them out onto a wire rack to cool completely. If you’re short on time, pop them in the fridge—just make sure they’re fully cool before frosting.
While the cakes cool, make the frosting. Beat the softened cream cheese and butter together until light and fluffy—this usually takes me about 2-3 minutes. Add the powdered sugar a little at a time (unless you like your countertops dusted in sugar clouds), then stir in the vanilla and salt. Finally, fold in the crushed Oreos. I leave some decent-sized chunks in there because I love the texture.
To assemble, spread a generous layer of frosting on the first cake, top it with the second, and cover the whole thing with the rest of the frosting. If I’m feeling fancy, I’ll garnish the top with a few extra Oreo halves or a light sprinkle of crumbs. But honestly, even plain, this cake is a showstopper.
Expert Tips for the Best Results:
I’ve learned over the years not to rush the cooling process—if you try to frost a warm cake, the frosting will slide right off, and no one wants that mess. Crushing the Oreos by hand (instead of using a food processor) gives a more interesting texture in both the cake and frosting—some bites have big cookie chunks, and others have a soft cookie crumble melt. Also, don’t skimp on the pinch of salt in the frosting—it truly makes the sweetness feel balanced and brings out the cream cheese tang.
Variations & Substitutions:
I’ve played around with this recipe more times than I can count. One rainy afternoon, I swapped the chocolate cake mix for a yellow one, stirred in Golden Oreos, and made a dangerously good vanilla version. Another time, I added a splash of coffee to the batter, and it gave the cake a mocha depth that paired so well with the cookies. If you don’t have cream cheese on hand, you can make a simple buttercream and still get a delicious result—just double the butter and up the vanilla a bit. And once, when I only had mini Oreos, I crushed them up and used them all the same—no complaints.
Serving Suggestions:
This cake has made appearances at everything from birthday parties to Sunday dinners, and it never disappoints. It pairs beautifully with a glass of cold milk, but if I’m serving adults, I like to offer a cup of strong coffee or even a splash of Irish cream on the side. It’s just the right mix of nostalgic and indulgent. Serve it chilled for a firmer texture, or at room temperature for that soft, creamy bite that melts on your tongue.
Storage & Reheating Instructions:
I often put the cake in the fridge with a cover, and it keeps good for four days, but it’s gone before then most of the time. The top gets hard when cold, but gets soft after 15 minutes out. If you save pieces, wrap each one alone in plastic to hold the wet in. I don’t warm this one up, but I’ve been caught having a cold piece right from the fridge, fork ready, and feeling fine about it.
Recipe FAQs (Answered by Clara):
Can I make this ahead of time?
Absolutely. I often bake the cake layers the day before, wrap them tightly, and frost the next morning. It’s even better after resting overnight.
Do I need to use a stand mixer?
Nope. A hand mixer works just fine for the frosting, and you can mix the batter by hand if you’re up for a little elbow grease.
Can I freeze this cake?
Yes, but I recommend freezing just the unfrosted layers. Wrap them tightly in plastic and freeze for up to two months. Thaw and frost when you’re ready to serve.
Is it too sweet with the frosting and Oreos?
Not if you balance the frosting properly. That pinch of salt and the tangy cream cheese keep it from being cloying. It’s rich, but not overwhelming.
If you’ve never made Oreo cake before, I hope this is the recipe that brings it into your kitchen. It’s the kind of dessert that invites you to slow down, savor a slice, and share it with people you love. Whether you’re celebrating something big or just making a Tuesday feel special, this cake has a way of turning moments into memories. If you do give it a try, I’d love to hear how it goes—leave a comment, send a note, or just know that I’m cheering you on from my little kitchen.
Oreo Cake
Ingredients
For the Cake:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 2 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup hot water or hot coffee to intensify the chocolate flavor
- 10 –12 Oreo cookies roughly chopped
For the Frosting:
- 1 cup 2 sticks unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup heavy cream or milk
- 1 tsp vanilla extract
- Pinch of salt
- 10 –12 Oreo cookies finely crushed (plus extras for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat sugar, eggs, buttermilk, oil, and vanilla until smooth. Gradually add dry ingredients.
- Slowly mix in hot water or coffee (batter will be thin). Fold in chopped Oreos.
- Divide batter evenly between pans and bake for 28–32 minutes, or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
Make the Frosting:
- Beat butter until fluffy. Add powdered sugar, one cup at a time, mixing well. Add cream, vanilla, and salt; beat until smooth and creamy. Fold in crushed Oreos.
Assemble the Cake:
- Spread frosting between layers and on top and sides of cake. Decorate with extra Oreo cookies or crumbs.
Notes
- For a more intense chocolate flavor, use hot coffee instead of water.
- Chill the cake before slicing for cleaner layers.
- Can be made as a sheet cake or cupcakes (adjust baking time).
- Store in the fridge for up to 5 days; let come to room temp before serving.
- Want to make it extra? Add a chocolate ganache drizzle on top!