Oreos N Cream Cake
Indulge your sweet tooth with the luxurious and irresistible Oreos N Cream Cake—a decadent dessert that’s a chocolate lover’s dream. Featuring layers of moist, rich chocolate cake made with cocoa and a hint of vanilla, this showstopping creation is filled with a velvety Oreo cream made from whipped cream cheese and crushed cookies. Topped with a smooth, glossy chocolate ganache and finished with a sprinkle of crunchy Oreo bits, this cake delivers layers of flavor and texture in every bite. Perfect for birthdays, celebrations, or anytime you want to impress, this stunning dessert is as satisfying to eat as it is to look at. Ready in just over an hour and serving up to 12, it’s a must-try for any Oreo fan!
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 2 cups Granulated sugar
- 0.75 cups Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 2 large Eggs
- 1 cup Whole milk
- 0.5 cups Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 15 pieces Oreos
- 2 cups Heavy whipping cream
- 0.25 cups Powdered sugar
- 8 ounces Cream cheese
- 1.5 cups Semi-sweet chocolate chips
- 2 tablespoons Unsalted butter
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper.
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
Stir in the boiling water. The batter will be thin—this is normal. Divide the batter evenly between the prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
While the cake cools, make the Oreo cream filling. In a large bowl, beat the cream cheese until smooth. Crush 10 Oreos into fine crumbs and fold them into the cream cheese.
In a separate bowl, whip the heavy whipping cream with the powdered sugar until stiff peaks form, then gently fold it into the Oreo mixture. Refrigerate until needed.
For the chocolate ganache topping, heat the heavy cream (about 1 cup) in a saucepan over medium heat until it just begins to simmer. Pour it over the chocolate chips and butter in a heatproof bowl. Let sit for 2-3 minutes, then stir until smooth. Set aside to cool slightly.
Once the cakes are completely cool, place one layer on a serving plate. Spread half of the Oreo cream filling evenly on top.
Add the second cake layer and spread the remaining Oreo cream filling over it.
Pour the ganache over the top of the cake, letting it drip down the sides. Use a spatula to smooth if needed.
Crush the remaining 5 Oreos and sprinkle them over the top of the ganache for decoration.
Refrigerate the cake for at least 2 hours to set before slicing and serving. Enjoy!
Nutrition Facts
Calories |
730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 538 mg | 23% | |
| Total Carbohydrate | 85.6 g | 31% | |
| Dietary Fiber | 7.7 g | 27% | |
| Total Sugars | 55.2 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 71 mg | 5% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 270 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.
