Oreo Cake cover image

Oreo Cake

Oreo Cake

Yield: Three layer 6" cake


  • Vanilla cake mix
  • Eggs (as many as box requires)
  • Vegetable oil (as much as box requires)
  • Milk (substituted for water as required on the box)
  • 1 standard size package of Oreos
  • Vanilla Buttercream (recipe posted) x2
  • 1 cup Oreo baking crumbs
  • 1 cup chocolate, either chips or chopped bars
  • 3/4 cup hot whipping cream
Oreo Cake cover image


  1. Preheat oven to 350° and prepare cake pans.
  2. Set aside 8 full Oreos. With the rest, seperate the cookie from the cream. Place the cookie in a large ziplock bag and crush into small pieces but not so small that they will get lost in the cake batter.
  3. Prepare cake mix according to the box instructions, substituting the water for milk.
  4. Fold in crushed Oreos.
  5. Divide batter equally into cake pans and bake for 25-30 minutes or until done.
  6. When done, allow cakes to cool in the pan for 2-3 minutes before removing to finish cooling on a wire rack.
  7. Prepare vanilla buttercream, including the Oreo baking crumbs.
  8. Assemble cakes with a layer of buttercream in between each cake layer. Crumb coat the cake and then place in freezer for 20 minutes to set.
  9. Complete final coat of frosting, saving some for piping on the top, and put back in the freezer for 20 minutes to set.
  10. When the cake is almost ready to be decorated make the drip.
  11. Place chocolate in a bowl. Heat cream in the microwave for 2-2.5 minutes. Pour hot cream over chocolate and whisk to combine. Allow too cool for a few minutes before dripping on the cake.
  12. Finish decorating with the remaining full Oreos and piping buttercream on the top of the cake as shown in the picture or however you like.

Created by

Jeremy Tenjo

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