Oreo Cookie Cakester Cake
Indulge in the ultimate Oreo dessert experience with this decadent Oreo Cookie Cakester Cake! This recipe transforms the classic flavors of Oreo cookies into a rich, moist chocolate cake layered with creamy, Oreo-studded frosting. The secret to its irresistibly soft texture lies in a generous splash of boiling water in the batter, while the frosting’s heavenly blend of cream cheese, butter, and crushed Oreos provides a luscious, tangy sweetness in every bite. Perfect for celebrations or as a show-stopping centerpiece for your dessert table, this cake is as fun to make as it is to eat. Garnish with extra Oreo cookies for a playful finish, and watch it disappear in no time. Ideal for Oreo lovers, this cake is a must-try for anyone craving the perfect balance of crunch, creaminess, and chocolate decadence!
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 0.75 cups Unsweetened cocoa powder
- 1.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoons Salt
- 2 units Large eggs
- 1 cups Whole milk
- 0.5 cups Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cups Boiling water
- 1 cups Unsalted butter, softened
- 4 cups Powdered sugar
- 8 ounces Cream cheese, softened
- 10 units Crushed Oreo cookies
- 2 tablespoons Heavy cream
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed until well combined.
Slowly stir in the boiling water. The batter will be thin, but this ensures a moist cake. Mix until smooth.
Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To make the frosting, beat the butter and cream cheese together in a large bowl until creamy.
Gradually add the powdered sugar, heavy cream, and vanilla extract. Beat until light and fluffy.
Fold in the crushed Oreo cookies until evenly distributed in the frosting.
Place one cake layer on a serving plate and spread a thick layer of frosting on top.
Place the second cake layer on top and frost the entire cake, smoothing the sides and top.
Decorate the top of the cake with additional Oreo cookies, if desired.
Refrigerate for at least 30 minutes before serving to allow the frosting to set.
Nutrition Facts
Calories |
706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 500 mg | 22% | |
| Total Carbohydrate | 96.3 g | 35% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 72.3 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 265 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
