Oreo Cookie Cake

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Oreo Cookie Cake

The Oreo cookie cake is a modern dessert that evolved from the long-standing popularity of Oreo cookies, which were first introduced in 1912 by the National Biscuit Company (now Nabisco). Oreo’s iconic combination of chocolate cookies and sweet cream filling became a favorite base for many desserts in the 20th century.

Origin Highlights:

  • Mid-20th Century:Home bakers began using crushed Oreos in no-bake desserts like icebox cakes and layered puddings.
  • 1980s–1990s:Commercial bakeries and food brands popularized Oreo ice cream cakesand cookies and cream flavored cakes.
  • Early 2000s–Present:The term Oreo cookie cakebecame common in recipes featuring layers of chocolate cake with Oreo filling, whipped cream, or cream cheese-based frosting, often with chunks of Oreos mixed in or sprinkled on top.

Summary:

The Oreo cookie cake doesn’t have a single point of origin but rather emerged as a creative offshoot of American dessert culture, blending Oreos with traditional cake-making to form a rich, indulgent treat. It’s now a staple for birthdays, potlucks, and bakeries worldwide.

Ingredients

For the Cake:

  • 1 box chocolate cake mix (or use your favorite homemade recipe)
  • Ingredients listed on the cake mix box (usually eggs, oil, and water)
  • 15 Oreo cookies, crushed (not too fine – leave some chunks)

For the Frosting:

  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 2–3 tbsp heavy cream or milk
  • 10 Oreo cookies, finely crushed

For Garnish (optional):

  • Extra Oreos (whole or crushed)
  • Chocolate drizzle or ganache

Instructions

  1. Make the Cake:
  • Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or one 9×13-inch pan).
  • Prepare cake batter according to the box instructions.
  • Gently fold in the 15 crushed Oreos.
  • Pour the batter into the pan(s) and bake as directed (usually 25–30 minutes for rounds, 35–40 minutes for a sheet cake).
  • Let cool completely before frosting.
  1. Make the Frosting:
  • Beat softened butter until light and fluffy (about 2–3 minutes).
  • Gradually add powdered sugar, 1 cup at a time.
  • Mix in vanilla and cream/milk until smooth and spreadable.
  • Stir in finely crushed Oreos.
  1. Assemble the Cake:
  • If using two layers, frost the top of one, stack the second layer, and then frost the entire cake.
  • Decorate with extra Oreos and chocolate drizzle if desired.

 Tips:

  • Chill the cake before slicing for cleaner cuts.
  • Use double-stuffed Oreos for extra creaminess.
  • For an easy twist, bake in a bundt pan and drizzle with Oreo frosting like a glaze.

Thank you for trying this recipe. Please let me know how you liked it. If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good dessert page. 

Oreo Cookie Cake