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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.

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, 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.

318 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.

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    • 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.

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

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  3. Crush the Oreo with or without the icing?

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

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    • 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.

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

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  6. Tawanna Fincher

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

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

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  8. Oreo cake!

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  9. My husband made this for me back in March for my birthday and it was delicious!! So much so that he has requested it for his birthday this month! Thanks!

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  10. Is this cake sturdy/dense enough to cover in fondant?

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  11. made for my daughter’s birthday and everyone loved. thanks so much.

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  12. Making for my daughter’s birthday today, she requested this cake. I hope I can do it justice; your instructions and pictures are great. So far, cake is made, now cooling. I can never get the frosting spread right, but have never tried adding the cool whip in it so we’ll see if that’s a factor. I used a chocolate cake mix and added the crushed oreos in the batter. Also using pre-made cream cheese frosting.

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  13. Sounds delish but I bet it has the color of cement right?

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  14. This looked delicious so I made it for my daughters birthday party. Sorry to say, not one of the 6 girls ate more than a quarter of the small pieces I gave them. I thought the cake was great but the frosting was too sweet for the majority of us. My 14 year old ate all of hers. And to give you an idea of the sizes between the nine of us, I served half of a 9″ double layer cake.

    I wonder if it would have been better for us if we didn’t to use so much or any powdered sugar. Or maybe even switched the sugar with prepared instant chocolate pudding! Maybe half pudding and half cool whip so there isn’t so much topping.

    Anyway, thank you for the recipe and the pictures that help guide the creation of this easy to make cake that looks fun and delicious.

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  15. This is my husband’s FAVORITE cake mix!!! My family ask for it often!!!! Great recipe!

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  16. So glad I came across this page, trying this out for my son’s birthday next week. But will need to cover in fondant so planning to eliminate the oreo icing (oreo+cream cheese) and just use vanilla icing to make it smooth and even. Have you tried just vanilla icing alone? Will that do? I have a Pillsbury vanilla icing tin with me.

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  17. hello

    I was wondering is that cool whip on top of the cake or icing ?

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  18. Pingback: Crazy Good Recipes you Need to try!

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