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.
Seriously.
Marina’s OREO COOKIE CAKE
Printable recipe
Printable recipe with picture
Cake
1 Box white cake mix
Eggs, water and oil as called for on the box
~OR your favorite white cake recipe
15 Oreos, crushed
Frosting
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. 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. 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.
*Important note: due to the growing number of complaints in the comments section about runny frosting, I’m adding a note here to please not use reduced fat or fat-free products, especially not fat-free Cool Whip, in the frosting. Also, please fold in the Cool Whip with a spatula, do not beat it in. If you follow the recipe as written, your cake will be great! Happy baking! ~Veronica
Recipe source: Marina Castle
Just made the frosting and it is so soupy. Put it in the fridge to see if it firms up a bit. I read that other reads had this problem. Maybe it is the light cream cheese and light cool whip????
Never mind! Icing isn’t even the problem now. Cake started to literally fall apart :(
I used regular on both, so it could be. I’m at a loss as to why this would happen but that might explain it. I make this recipe in the hot summer and it’s never soupy even on those blazing hot days that I make it (course I do refrigerate it so it doesn’t melt, lol) so I really have no other explanation for you.
I made this cake and it was a huge hit, thanks so much for the recipe.
So glad to hear it! You’re welcome. :)
This looks AWESOME!!! I think i’m going to try it for my Dad’s birthday this month!
I-made- this- the- cake- was- crumbly- and- frosting- a- little- soupy- i- just- added- more- powder- sugar- to- frostng- this- was- fine- but- cake- was- not- this- was- ok- cake- was- crazy- looking- but- was- great- tasting
I just made this cake and it turned out awesome!!! I don’t understand why some people are having trouble with the frosting….mine was thick…..unless they are possibly mixing it for too long….that could probably make it thinner.
I’m so glad it turned out good for you! Thanks for the feedback.
OMgosh!!!! Delicious
Frosting was to die for
My frosting is runny too. Very disappointing, I,too, like others used 1/3 less Fat Cream Cheese and Fat Free Cool Whip. I do not have more powdered sugar so I can’t add more. Not sure I am bringing this to our function. Now I have to hurry and make something else…
Due to problems people have had when subbing in low-fat and fat-free products, I will have to make a note in the recipe not to do that. Thank you for the feedback!
I made this cake and it was to die for! Cake part is pretty simple just make as usual and add crushed oreos. Frosting iI simply combined the powdered sugar and cream cheese then added cool whip till it was spreadable, I didn’t use the whole container and had enough to make the borders of cake with let over topping, cake was gone in a day and I now have orders to make more often!…………
Wonderful!
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I used light cream cheese and cool whip and had no problems with the icing being thin. You can’t stir cool whip for too long, so maybe people are over mixing. Family loved it!
Well that’s good news! I bet you’re right, and I guess they just so happened to use light products while over mixing. Thanks for the feedback!
I don’t believe in half-fat, reduced-fat, or fat-free products (they are just chock full of chemicals instead of fat anyway). I will be making this, and soon!!! :)
Amen sister! I knew I liked you. :)
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Is there a substitute for cool whip ?
Cool Whip is the non-dairy version of whipped cream. I haven’t tried real whipped cream in its place, but I don’t see why it wouldn’t work! I also have a stabilized whipped cream recipe on my blog (the one with cornstarch, not with marshmallows) that would be even better since it doesn’t separate over time.
Do I crush the oreo fillings along with the oreo biscuits or do I remove the white fillings beforehand ?
Leave the filling in.
I don’t think I could ever get sick of cakes, but we are climbing into the 90s so baking doesn’t seem so appealing.
Yikes! KS still thinks it’s winter!
This was a great recipe made mini cupcakes they turned out great! Making them again today never had any problems with the frosting I even used a piping bag( made sure Oreos were crushed good to fit ) and they are were beautiful thanks for the recipe :)
Aw, I bet the mini cupcakes were so cute! Good idea!
My frosting turned out well. I just made sure to keep it in the fridge until icing, otherwise it would get a little loose. Really delicious cake!!
Fabulous!
Can the cake mix be yellow instead of white? That’s what I have on hand & really don’t want to buy another.
Of course, the flavor will just be a little different and of course the color as well. Just imagine oreo’s in a yellow cake and that’s what it will taste like. How can you go wrong with oreo’s in any flavor of cake? LOL! It will not seem as “cookies and cream-ish” but will be great nonetheless.
Cool Whip should ALWAYS be folded into the other ingredients which is probably why there was an icing issue, not to mention it needs to be kept in the fridge once it has been added to any recipe.
I am making this right now and can’t wait to see how it comes out but I have one question. Can someone PLEASE answer …. what is the powdered sugar for?????
The powdered sugar is to make the icing with
Yes, that’s right. You beat it in with the cream cheese in the first step of making the frosting.
Could you please tell me what size white cake mix you used. So many have downsized that I don’t know if this recipe was before then or since then. They use to be 18.25 but are now 16.something. Just don’t want to mess up.
Forget previous question concerning size of cake mix. Since you prepare cake mix as directed on box it shouldn’t matter the size. Sorry for the question. I guess I should have read a little more carefully.
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What type of icing did you use for the border? I noticed it’s not the same as the cake & I know ores would get stuck in my decorating bags. Thanks!!
I had another tub of cool whip I used for the border. It quickly gets yucky/melty from the heat from your hands so you have to work quickly!
Veroncia, I just made this recipe and it turned out great! I made my frosting last night and it was not runny at all thank u
Wonderful!
Just made this and it almost looks too perfect to eat…almost! Used full fat everything and folded the whip cream into the icing and it was the perfect consistency!!!
Yay Courtney!
How many servings does this make?
16
This cake is fabulous! My husband demands I make it all of the time, and its become a favorite. I haven’t had any issues at all with the frosting as some people wrote. Thanks for the great recipe(:
Fabulous!
This was awesome! Cake turned out great mine was very moist! My kids and husband are not big cream cheese lovers do I added 2 tubs of cool whip, it was a bit soft so I added 2tbsp. Of instant Oreo pudding powder to stabilize it, it was amazing!! Thanks for a great recipe, it’s definitely a keeper:)
What a great idea, I’m so glad you came up with an alternate frosting that worked for you! I will refer future questions about substitutes to your comment. :) Glad you enjoyed!
Made this yesterday and it was crazy good!!! I followed the recipe, used a 13 x 9 pan and it turned out perfectly!!! Definitely a keeper!!!
That’s great, thanks for the feedback!
I just made this tonight for my Dad’s birthday dinner tomorrow and it looks fantastic! Used full-fat everything for the frosting (’cause if I’m gonna bake, I’m gonna do it up, haha), and it turned out thick and yummy. Couldn’t stop sneaking tastes of it while I was mixing it… could seriously just eat the bowl of frosting. Delicious and definitely a keeper!
Yay for fantastic! :) I know what you mean on the frosting, it’s my favorite part and I could just eat it with a spoon. lol
The cake looks amazing, I just made the cake and will make the frosting tomorrow. Did you frost in between layers as well? I wasn’t sure how much frosting there will be and I wasn’t sure from the picture. Thanks!
Hey Angelica! When I made mine it was a sheet cake so I just frosted the top, but there was tons of frosting and I think there’s more than enough to frost between layers if you wanted to! Hope that helps :)
Yes, between the layers-there is plenty.
Has anyone used regular sugar in the frosting or none at all?
Regular sugar would make a very grainy frosting, unfortunately, and I wouldn’t recommend it. I don’t think using none would be a good idea either but it just might work if you don’t like sweet frosting. Let me know if you try it!
Sounds great. My mom is not a fan of white cake – has anyone tried this with choc cake?
I think it would be great with chocolate cake! Go for it!
yes!!!!!!!! fantastic with Chocolate cake.. Add some ground hazelnuts for extra flavour.. Fantastic
Looks good, cant wait to try it
use real whipping cream that has been beaten stiff and you won’t have a problem with it being to soft.. Works great.
Very cool to know you can use real whipped cream. I was a little scared it might separate over time. Real whipping cream is always best!
Also made it with chocolate cake mix to which I added a cup of toasted, ground Hazelnuts.. Add another whole dimention.. You can use any nut you like..
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Just made this tonight! It was Awesome,