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Oreo Cookie (or Cookies ‘n Cream) Cake

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I have several cake & frosting recipes to share because I make a new one practically every week, so today and tomorrow I am going to post two favorites, one old and one new and I’ll try to post the others once a week so you don’t get sick of all the cakes.

This recipe was passed onto me from my Foodie Mama, Marina, last year and it quickly became my all-time favorite cake mix cake.  It always gets rave reviews, perhaps mine being the loudest.  :)  I don’t even like Oreos (yes, I’m weird. I know.), but I love this cake.  The frosting.  Oh, the frosting.  It is like….heaven.  It’s really all I need.  I could just eat the bowl of frosting and skip the cake, but the cake does provide a good excuse for eating it.

And while I know it doesn’t seem that appealing to be baking in 100+ temperatures (if you’re enjoying temps below 90, can I come move in with you for a few months???), this cake is served cold so it’s really nice to enjoy during these warmer months.  Or cooler months.  Or frigid.  Really, it doesn’t matter.  You can (and will) enjoy it any time.  I was just trying to give you another reason to make it.

Make it now.


Printable recipe
Printable recipe with picture

1 Box white cake mix
Eggs, water and oil as called for on the box
~OR your favorite white cake recipe
15 Oreos, crushed

1 (8 oz) package cream cheese, softened
1 (16 oz) box powdered sugar
1 (8 oz) container Cool whip, room temperature
15 Oreos, crushed
¼ tsp. pure vanilla extract

Cake: Grease and flour two or three 8″ pans (Marina uses three, I use two because I don’t have three).  Prepare cake according to package directions (or recipe directions), stirring in the crushed Oreos to the batter before dividing between prepared pans.  Bake as directed on box or in recipe, but start checking 5 (or more) minutes early if you choose to do three layers as they will bake faster.  Remove cake layers from oven and allow to cool completely on cooling rack.

Frosting: In mixer, cream the cream cheese and sugar. Add vanilla, mix well, and stir in Cool whip (do not beat it in or your frosting will turn out runny). Mix well. Fold in crushed Oreos until well blended & frost cooled cake.  Refrigerate cake until ready to serve and refrigerate any leftovers.

Makes 1 (8 inch) 2 or 3-layer cake

* Cake may be baked in a 13 x 9 inch pan or you can even make cupcakes; change the baking time according to the package instructions or your recipe.

Recipe source: Marina Castle

About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

303 responses »

  1. You said cool whip should be at room temperature. Did you mean thawed out? I never heard of having cool whip at room temperature.


    • I meant room temperature, but I most recently made it with refrigerated Cool Whip and while it may have been a little harder to fold in since it firmed up the cream cheese a little, it still worked great! So either way will work.


  2. This was AMAZING! It was quick to put together, and really delicious. The frosting was excellent. I will make this again and again. 😀


  3. Crush the Oreo with or without the icing?


  4. LOVE this cake!! How long will it keep in the refridgerator?


    • It’s best within 24 hours of making it, because over time the oreos draw moisture from the cake, making it more dry. It’s still tasty several days later, but much more dry. I suggest eating it within a day or two for best texture.


  5. Thank you for sharing! What icing recipe did you use for the piping and trim?


  6. Tawanna Fincher

    Do you have to use Cool Whip? Would the sugar and cream cheese by itself be ok?


  7. It was absolutely delicious! Thank you! I will make it again!



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