Desserts Dinner & Lunch


wThis Oreo Cake has two layers a rich, moist chocolate cake filled and covered in a light Oreo whipped cream frosting! It makes a great birthday cake.


For the cake

  • 1½ cups (6.25 oz) all-purpose flour
  • 1 cup (7 oz) sugar
  • 1 cup cold water
  • ⅔ cup vegetable oil
  • ¼ cup (.75 oz) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon white vinegar
  • ½ teaspoon salt
  • 1 teaspoon vanilla

For the Oreo whipped cream:

  • 50 Oreo cookies finely crushed
  • 4½ cups heavy cream
  • 2 tablespoons granulated sugar
  • 1 tablespoon pure vanilla extract


For the cake

  1. Heat oven to 350 degrees F. In large mixing bowl combine all ingredients. Beat with electric mixer on medium to high speed until well combined. Pour batter in a greased 9-inch baking pan (or two, if you don’t want to split the cake later).
  2. Bake 20-25 minutes (12-15 minutes if you’re doing 2 pans) or until a toothpick inserted near center comes out clean. Cool completely, and place in the freezer for 1/2 hour before assembling.

For the Oreo whipped cream

  1. Carefully cut 6 Oreo cookies in half; set aside. Chop remaining cookies into 1/4-inch pieces; set aside.
  2. Make the Oreo whipped cream in 2 batches. In bowl of standing mixer fitted with whip attachment, whip 2 cups cream on medium-high speed to soft peak, spoon into large bowl. In same mixer bowl, whip remaining 2½ cups cream, sugar, and vanilla to soft peak. Fold into already whipped cream.
  3. Place about 1 cup whipped cream in a different bowl and refrigerate until ready to decorate cake. Fold crushed Oreos into remaining whipped cream.

For the cake assembly

  1. Remove cake from the freezer. Slice cake in half horizontally to create 2 layers. Place bottom layer on serving plate. Spread about 1/3 of Oreo whipped cream onto cake. Top with second cake layer and use remaining Oreo whipped cream to frost top and sides of cake. Chill in refrigerator for about 2 hours to allow cookies to soften.
  2. Place reserved whipped cream in pastry bag fitted with star tip (re-whisk if necessary). Pipe 12 whipped cream rosettes around perimeter of cake and garnish with reserved Oreo cookie halves. Serve.