I guess it’s Cake Week on the blog! I have almost always made my kids’ birthday cakes. My mom always made mine (and my siblings’…I would always choose chocolate cake with chocolate icing and my brother would want strawberry cake with chocolate icing and I would get mad. I hated strawberry cake! #itsallaboutme) Now that my girls are getting older, they like to go on Pinterest and find cakes that generally go beyond the “chocolate or vanilla – or strawberry“. I’m sure one day soon their requests will exceed my skill level, but for now, it’s pretty fun!
My oldest chose this Oreo Cake for her birthday this year. Somehow, I have a 14 year old. I’m not sure how this happened. Why does time speed up once you have children? (Unless they have a stomach virus in the middle of the night. Time slows WAY down then.)
The cake has Oreo cookies in the cake itself, Oreos in the icing, and then I added some mini Oreos on top. Both layers had Oreos baked right in, and I loved the flavor and crunch of the baked Oreos.
The only negative is that the whole Oreos made the cake a little difficult to slice. Next time I may use mini Oreos instead.
Oreo Cake with Oreo Whipped Cream Frosting
1 box chocolate cake mix (without pudding in the mix)
1 box (4 serving size) instant chocolate pudding mix (I used Hershey’s)
1 cup sour cream (can also use plain yogurt)
1/2 cup canola oil
3 eggs, room temp
1/2 cup coffee (room temp or slightly warm, not hot – leftover coffee is fine; can sub with water)
1 package Oreo Cookies, divided
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine the cake and pudding mixes, sour cream, oil, and coffee.
- Add in eggs, one at a time, stirring until just combined. Scrape down sides.
- Beat mixture on medium speed for 2 minutes.
- Spray two cake pans with cooking spray, and line bottom of each pan with desired number of Oreo cookies. I used 11 whole cookies in each pan, but could have squeezed in a couple more!
- Pour cake batter over cookies in prepared pans.
- Bake for suggested time on back of cake mix box, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
- Allow cake to cool in pan for 10-15 minutes, then invert onto cooling rack to cool completely before icing.
Oreo Whipped Cream Frosting
1 quart Heavy Whipping Cream
1/2 cup powdered sugar
1 teaspoon vanilla
12 Oreo Cookies (crushed with a rolling pin or pulsed in food processor until crushed in large crumbs. Do not over process.)
small “grab bag” mini Oreos (optional)
- Place mixing bowl and mixer attachment in freezer for 10-15 minutes to chill.
- After chilling, add cream to bowl and mix on medium speed until it starts to thicken.
- Add vanilla and beat until mixture is to desired thickness and forms stiff peaks.
- Fold in cookies. Keep refrigerated until ready to frost cake.
Place one layer of cake on a plate. I would recommend Oreo side down on bottom layer, and up for top layer. Having the cookies in the middle made it a little more difficult to slice. Frost entire cake and keep chilled until ready to serve. If desired, add mini Oreo cookies on top for decoration.
This cake was inspired by , , Makin’ it Mo’Betta
This Oreo Cake with Whipped Cream Frosting was featured at:
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