Delicious Oreo Chocolate Cake

Oreo Cake logo

Hey Everyone,

I just baked this cake for my Mom’s birthday (HAPPY BIRTHDAY MOM) and it was absolutely delicious! Unbelievably moist! The whipped frosting was to die for!

Side Note: I ended up freezing my leftover whipped frosting and it tastes like ICE CREAM! So, basically this is a Cake and Ice Cream recipe #BONUS!!!

Any who, I’m going to start posting recipes every Thursday! So Stay tuned for next’s weeks surprise 🙂 Let me know if you are looking for any certain type of recipe and I will do some investigating!!! ENOY 🙂

Delicious Oreo Chocolate Cake


For the cake
    • 1 1/2cups / 185g / 6.6oz all-purpose flour
    • 1 cup / 200g / 7oz  sugar
    • 1 cup / 8oz cold water
    • 2/3 cup vegetable oil
    • 1/4 cups  / 30g / .8 oz unsweetened cocoa powder
    • 1 tsp / 5ml baking soda
    • 1 tsp / 5ml white vinegar
    • 1/2 tsp / 2.5ml salt
    • 1 tsp / 5ml pure vanilla extract
For the Oreo whipped cream
  • 40 Double Stuffed Oreo cookies, finely crushed
  • 4 cups heavy whipping cream
  • 2 tbsp granulated sugar
  • 2 tsp pure vanilla extract
  • 9 Mini Oreos


  • Big Bowl
  • Medium Size Bowl
  • 2 8-inch pans
  • Measuring cups ranging from a 1/4 cup – 1 cup
  • Measuring spoons from 1/2 tsp – 1 tbspOreo Cake


For the Cake
    1. Heat oven to 350 degrees F (175 degrees C).
    2. In large mixing bowl combine all the ingredients. Using a spatula mix all the ingredients together well.
    3. Spray two 8-inch baking pans with PAM spray – use a napkin to make sure every inch of the pan is covered.
    4. Bake 15-17 minutes or until a toothpick inserted near center comes out clean.
    5. Cool completely, and place in the freezer for 10 minutes before assembling.





For the Oreo Whipped Cream
    1. Place Oreos in a freezer size bag and crush them – get some anger out and throw the bag around – (maybe double bag it though so that you don’t end with Oreos everywhere).
    2. Make the Oreo Whipped Cream in 2 batches. In the first bowl, whip 2 cups of cream on medium-high speed to soft peak, spoon into large bowl.
    3. In same mixer bowl, whip remaining 2 1/2 cups cream, sugar, and vanilla to soft peak.
    4. Fold into already whipped cream.
    5. Fold crushed Oreos into whipped cream. *Don’t try to use the electric mixer very long or AT ALL, because if you OVER MIX the cream it will separate and become liquidy again…



Building the Cake
  1. Remove cake from the freezer.
  2. Place bottom layer on serving plate.
  3. Spread about 1/3 of Oreo Whipped Cream onto cake.
  4. Top with second cake layer and use remaining Oreo whipped cream to frost top and sides of cake.
  5. Chill in refrigerator for about 2 hours to allow cream to stiffen to smooth with spatula.
  6. Garnish with mini Oreos.
  7. Serve and enjoy 😀





  • PULL ALL INGREDIENTS OUT FIRST – and then put each ingredient away as you bake – it’s makes baking much less stressful because there will be less to clean in the end.
  • DRY INGREDIENTS FIRST – then wet ingredients so that you don’t have to clean your measuring tools as many times.
  • USE PLATE FOR MEASURING TOOLS – lay a plate out to place all of your measuring tools on while you cook so that you don’t make a mess on the countertop



Photo on 8-12-14 at 11.05 PM #4

Cheers, S


Recipe inspired by Bake Rita‘s Oreo Chocolate Cake.

0 comments on “Delicious Oreo Chocolate Cake

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: