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
Veronica's Cornucopia 
I don’t like oreos either but, that cake looks absolutely delicious. I don’t make cakes often (and usually out of the box) but, I just may attempt this :)
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Hey Suzie! Check the recipe–this is a box cake recipe! I’m a box cake girl myself. I have made many scratch cakes and even the best ones are only marginally better than from-scratch so I choose to spend my time on the frosting and fillings instead of the cake itself. Some people may tell you different, but there’s not shame in making cakes from a box!
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LOLOLOLOLOLOL ur hired jkjkjkjkjkj
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these are delioshus
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Hey Veronica, how do you those “swirly” designs on top of the cake? I dnt have a pastry coupler… any other alternative(s)?
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I shoved a 1M Wilton tip down into a disposable pastry bag (no coupler), stuffed in the cool whip into the bag, and squeezed and swirled. You can see the tip I use and the technique (sort of, but in bigger swirls) on this video tutorial (yes it’s me doing it): http://www.youtube.com/watch?v=xvpdnm041uQ&list=UUeaFVLXS910PCMiHS0tH-Lw&index=16&feature=plcp. If you don’t have a tip or a pastry bag, the only other thing you can do is put the cool whip in a ziploc bag and cut off a corner and swirl it that way. It won’t look as pretty but it will at least be swirls. :)
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Kasi would LOVE this cake!! I think I will make it for her when she comes home from the hospital with the baby in a couple of weeks! (shhhh….it’s a surprise )
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AW, how sweet! I hope you guys enjoy it while you’re enjoying your new grandbaby. :)
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Veronica..you make me blush!! your cake is beautiful and looks amazing…Hugs…M
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Thanks for sharing this wonderful recipe–it is well-loved by all those fortunate enough to have tried it!
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“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”
These are some of my favorite things all mixed together. I can’t wait to try this!
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Haha–the only thing on that list that I really love is the cream cheese, but all mixed together, I ADORE this frosting!
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Veronica I could never make this cake. I would seriously eat it all. It scares me and tempts me all at the same time!
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LOL! It’s good to hear from you Laura. You haven’t been posting lately–I thought you might be on another vacation! I totally understand your qualms about making this cake. I can’t even make it that often myself for fear of eating it all, and I don’t even LIKE Oreos. If I did, I would never ever ever ever ever make it. :)
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That is a great looking cake, the type my kids would raved for. I’ll definitely try this, they love Oreos so I guess it doesn’t really matter much now even if I’m not the keen about it. Anyway, I’m pretty sure my kids would devour a cake like this in minutes! Seriously! They love chocolate cake the best but Oreos is out of the question of course, lol! Thanks for sharing this one by the way. Can’t wait to try it!
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My entire family loves Oreo’s. My son’s birthday is tomorrow,he is the oreo king..we’re going to try this. Looks wonderful.
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Oh, cool! I’m sure it will be a hit!
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Does this cake need to be refridgerated because of the cream cheese or can it be left out?
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I can’t believe I forgot to include that information! Thank you for asking–yes, do refrigerate it until you’re ready to serve it. I will correct that.
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Hi,
What did you use for the whipped cream decorations? Is that homemade whipped cream? Piped cool whip?
My husband’s birthday is this weekend and I am making this cake for him. He LOVES Oreo’s so this should be a smash! Thanks for sharing.
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I used Cool Whip but real whipped cream would work just as great as long as you don’t make it more than a couple hours before serving, as it waters out after a while.
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I love love loveeee oreo cakes, I was happy I stumbled upon this recipe. My passion is baking(: I’m making it now but I’m trying it as a one layer because two layers are tooo big for me. hope it tastes great! :D
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I just made this… and the frosting (exaclty as the directions said) is soooo thin! Its so hard to ice the cake.. I hope it turns out okay because it looks so good!
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It shouldn’t be that thin! My only thought is maybe it is warm in your kitchen? That would definitely thin it out. To thicken it up, place it in the fridge before using. You could also add powdered sugar, but that might make it too sweet. I hope it turns out OK for you!
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Hi Veronica, so should i use powdered sugar as it says in the resipe or normal caster sugar? Thanks :)
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Definitely use confectioner’s/powdered sugar–caster sugar, although very fine, is not fine enough and would make the icing the wrong consistency.
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Thankyou! im making it for my friends birthday :)
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Hi! I am inthe process of making this cake and I was wondering if I could use just cool whip and mix the oreos in it! Less calories ;)
Thanks!
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I haven’t tried that but I don’t see why not! Good luck!
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Hey there (:
This recipe sounds delicious.
I am from germany and we don’t have cool whip here – is there any alternative?
And another question – I am planning on making this for a friends birthday and I have to take it with me to her place. Will it survive a little trip or is it going to melt? Thanks in advance.
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1) Cool Whip is a non-dairy substitute for sweetened whipped cream so if you make your own (two cups worth) and use that instead, it would actually probably taste even better! Try whipping up 1 cups (1/2 pint) of cold heavy whipping cream and once it’s nearly formed stiff peaks, add 2 tablespoons of powdered sugar and 1/2 teaspoon of vanilla. When you can lift the beaters and they leave peaks behind that stand firm, you are done!
2) I once made this for someone who had to travel half an hour in the summer heat with it and it survived. However, Cool Whip is much more stable than whipped cream so I can’t vouch for it without the cool whip. To find out how to make “stabilized whipped cream” you can try this recipe: https://veronicascornucopia.com/2010/02/13/french-silk-pie-with-stabilized-whipped-cream/, which would make me more confident about the cake not melting if you used it.
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Thank you so much for your answer and your advices. I’ll make it on friday an definitely let you know how it came out. :)
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Veronica must I use cream cheese? I don’t like it really. But my son had an Oreo cake @ Starbucks and was in love with it? Thank you. Tatiana
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I can’t taste the cream cheese in this recipe, but if you are worried about the taste coming through, you can just substitute 1 cup of vegetable shortening in place of it. I haven’t tried this so I can’t guarantee that it would be as wonderful as the original, but it’s worth a shot!
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Do you used the whole oreo cookies and crush them or use the oreo cookie crumbs? Will the filling in the oreos crush up ok also or will they smush and stick to the crumbs? Thanks, going to try this for my sisters birthday coming up, she loves oreos!
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I used whole oreos. I think you want that cream filling in there for flavor so I’d suggest going with the whole ones and crushing them. The filling probably does stick a little, but not bad, and it doesn’t cause any problems.
I hope you like this cake–it’s a favorite!
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Thank you so much! I will be making it on November 4th so I will let you know how it goes. I am sure it will be delicious!
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Hi! Can subsittitute the cream cheese w/ something else?
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The cream cheese flavor doesn’t come through that I can tell, but you could try maybe using more butter or crisco.
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I’ve been looking for a oreo cookies an cream receipeand looks like i found one. Im gonna be making this cake and i was wondering if the icing is more like icing or more cool whipie. Not a big fan of coolwhip. But it looks great.
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It is a lighter icing b/c of the Cool Whip, but doesn’t taste like Cool Whip.
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Oh my gosh! That looks sooo yummy! I can’t to try and make it! Thank u.
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Hi
Thanks so much i been trying so hard to find a oreo cake resipe. I first found one on youtube by crumb boss but i couldn’t find all the sulpiles!
Thanks so much!!!!!!!
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What do you use to write the name of the cake???
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I bought a tube of Betty Crocker black frosting, put a round piping tip on it, screwed it into place with a coupler, and wrote the words on. Easy peasy!
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It is a tradition in my house that the birthday person gets to request what kind of cake they want for their birthday and mom has to make it. Thursday is my husband’s birthday and I think he was trying to stump me by requesting a cookies n creme cake. Ha this one looks easy enough and delicious…I think he will be pleased! Thanks for the recipe!!
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An ENTIRE box of powdered sugar? I bought the ingredients for this today. Are you really supposed to use that much sugar in the frosting?
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LOL, yes, a 16 oz box (or half of a 2 lb bag). It would probably be very liquid if you don’t add all the sugar.
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Yep! Made this cake last night for my husband’s b-day. I had to use the whole box of sugar. This recipe was a HUGE hit! My hubby loved it!!
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Yay, I’m so glad he liked it! Thanks for the feedback. :)
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the cake is beautiful! i just had a question, when you piped the swirls and shells at the bottom did you use the same frosting as you used on the cake? sometimes cream cheese frosting doesn’t hold as well for me. was it buttercream?
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Good question! It’s actually just Cool Whip and it starts breaking down against the heat of your hands so you have to pipe quickly before it melts in your piping bag. Then I just sprinkled some extra crushed oreos over the cool whip.
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oh wow,thank you!
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I hav a question do u crush the Oreos with the cream Inside of it or do u take it out
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Hi Melvin, just leave it in!
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Hi, I’m planning on making this for my husband’s birthday this sunday, but I had a couple questions. Do you have to use white cake mix or could you use chocolate? Also, instead of making this in round cake pans could you do a sheet cake instead? Thank you so much for your time to answer my questions….Look forward to hearing from you so I can try this delicious looking cake!!!!
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Totally, use chocolate if that’s your preference! And yes, go for the sheet pan if you prefer, just adjust the baking time according to the box directions.
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Veronica, This cake was on my Try Me list. I just turned the layers out of the pan, and will be looking forward to tasting it later on this evening. (That box of Vanilla Bean Joe Joe’s were calling out for this!) Thanks for so generously sharing your recipes; I’ve made many of them! I made one recently I think you would love, Almond Joy Cake. Check out my blog for the recipe; I’m positively certain you want to make it! It’s fun to share, isn’t it?
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I do hope you enjoy, and your Almond Joy Cake does sound like perfection!
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UPDATE! This cake you see, deserves the exclamation point. We tried it last night, and were surprised by how light it was. (Considering the cookies.) Like you, I don’t crave chocolate sandwich cookies, but do see their place in the universe. Admittedly, one of those places is in this cake! It was a complete surprise to me how much I liked this. I’m going to share it with two little boys I know, who will think I’m a cake baking rock star, Thanks to You!
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So glad you liked it! My reaction to the cake was the same-I was shocked by how much I liked it. Glad to help make you a rock star! :)
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I think that cookies and cream cake is wonderful!!!!!
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Can you make and decorate and refrigerate over night or will cool whip break down?
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The cool whip doesn’t break down–it will last as long as the cake does. And yes, do keep it refrigerated until time to serve.
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for the swirls piped on top, did you just reserve some of the cool whip used to make the icing, or is a second container needed? Thanks!
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You’ll need a second container if you want to pipe some Cool Whip swirls.
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thank you, the cake came out incredible!
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Great! :)
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I made this cake last night for my Husband, Father-in-Law, and a friend and they all LOVED it and so did I (I’m actually about to have a small piece for breakfast). It was heaven in cake form =) I followed your recipe exactly but changed up the box white cake. Instead of using the required eggs, oil, and water I used 2 more eggs than required (for my cake mix it ended up being 5), 2/3 cup of salted butter (amount of oil called for, just doubled in butter), and milk instead of the called for water. It made the cake so amazingly incredible and then with your icing on top it was pure magic. I highly suggest trying it this way too. Thanks so much for a wonderful recipe.
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Sounds like a very rich cake–so glad it turned out good for you! I think that’s how I make the batter for the easy Italian cream cake and that’s good so I totally believe you. Thanks for the feedback!
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Is it okay to freeze the cake
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I have not tried it with this particular cake, but I have had success with all other cakes, so my answer is a tentative “yes.” The way I do it is wrap the unfrosted layers very well in plastic wrap, then place them in a ziploc bag or put them back in the baking pans and cover with foil. You can frost the cake frozen or defrost it first, your choice, though frosting does get firm when applied to a frozen cake-it can get hard to spread. Good luck!
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Ok I’m from the uk and want to make this cake but can u tell me what cool whip is please ???
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Is is a non-dairy frozen dessert topping that is like whipped cream but more stable. If you don’t have something like it in your freezer section, two cups of fresh whipped cream might work.
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Hello Veronica , I am going to make this cake for my sons birthday tomorrow but the one question I have is the recipe calls for 16 oz box of powder sugar but doesn’t say how much to use, do I use all of it???
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Yes, all of it. I hope you enjoy!
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Hi, when i make the frosting do i include the cream from the cookies or i need to scrape it out so its not too sweet?
thank you,
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Hi, just leave the cream in.
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I made this cake for a birthday and he loved it! It was a great hit!
Thanks for sharing the recipe!
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My husband is going to LOVE you tomorrow. Im going to make him a cupcake bouquet for Valentines Day. This sounds DELICIOUS!!!
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Anyone ever calculate the nutritional info for this cake or a serving of it? I just made it and Im not sure what Im looking at…lol. Itook the cake out of the pan too early and it fell apart so it is kind of ugly. Plus I didnt blend the cookies they are broken up into chunks so it definatley doesnt look as nice as the picture. Hopefully mine tasted better then it looks :/
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Could use candies instead of Oreos? I know someone who loves Reese’s peanut butter cups, but didn’t know if I could substitute the peanut butter cups for the Oreos and it be the same.
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They might sink to the bottom of the pan, but yes you can use them! I would chop them up to help them stay afloat in the batter. Also, if you use a cake mix, go with Pillsbury’s white cake mix b/c it mixes up a lot thicker than the others and will help keep the candies suspended in the batter while it bakes.
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Wow. I appreciate the idea, but this frosting DID. NOT. WORK. AT ALL. It was runny and sticky and started slipping down the sides of the cake within a minute or two of being applied. I had to store the cake in the freezer until it was time to eat it, and even so, most of the frosting was sort of puddled around the bottom, leaving a pretty sorry looking cake. :(
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Sorry looking cake is sad!! Did you use regular or light products for the frosting?
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This is gonna be great! I made it for my friends birthday. The only problem I had was that the frosting had to had was more powdered sugar and cookie because it was too loose.
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I love your cake! I think I might attempt it soon. =)
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