This surprisingly simple Oreo cake recipe comes from a boxed vanilla cake mix. The cake batter is stuffed with Oreos prior to baking and baked in a springform pan for easy release. The vanilla cake combined with double stuffed Oreos gives a very cookies and cream cake vibe.
I'm going to stand by that this might be the best Oreo cake recipe on the internet because of how easy it is and how quickly it comes together. It basically turns a whole package of cookies and turns Oreos into cake. Oreos are some of my favorite cookies - I've even created an Oreo candy bar inspired by them!
- box cake mix, prepared as directions indicate but not baked. I used a vanilla cake mix but you could use any flavor you would like. A chocolate cake mix would make a fantastic chocolate Oreo cake.
- party sized pack of double stuffed Oreos. All of the Oreo's from this package are used - do not eat any (sorry!)
- 2 cans of store bought icing. The store bought Oreo cake frosting was available at my local Walmart.
Ingredients for optional ganache:
- dark chocolate
- heavy cream
- corn syrup
See recipe card for quantities.
Instructions for vanilla cake with oreos baked in
After lining your springform pan with parchment, spray it with cooking spray. Then take ⅓ of the cake batter and pour it into the springform pan. Next, dip one side of each Oreo cookie into the cake batter and place Oreo cookies in a circular outline, filling the entire pan. The cake batter will act as a "glue" to hold up all of the cookies. Once the pan is full, pour the remaining cake batter on top of the cookies and spread evenly. Bake in a 350F for 30 minutes. After 30 minutes, cover the top of the cake with foil to prevent excess browning. Bake for an additional 20-30 minutes until cake is done.
Dipping one side of the Oreo cookie into the cake batter.
Place oreos in a circular pattern, filling entire pan.
Top the cookies with the remaining cake batter.
Bake in a 350F oven for 50 - 60 minutes, covering with foil after the first 30 minutes.
Ice cake with desired icing. Funfetti Oreo icing is shown.
Top with additional chocolate ganache and Oreos before serving.
After the cake is completely cooled, ice with desired icing, leaving approximately ⅓ cup of icing behind. Spread dark chocolate ganache layer overtop. Spread icing that was set aside over ganache, mixing it in to create a lighter colored ganache.
Ultimate oreo cake ganache topping
Topping this Oreo cake is an easy dark chocolate ganache. The ganache may be left out if you don't want to make it.
- Place chocolate, heavy cream, and corn syrup in a microwaveable safe bowl.
- Microwave for 60 seconds.
- Stir until ganache forms. Allow ganache to cool before topping the icing with it.
- Chocolate cake mix - using a chocolate cake mix to make a chocolate Oreo cake would be delicious. Other flavors of cake mix could also be used.
- flavored Oreos - Oreos come in so many flavors now! Pick your favorite to make a unique cake.
- Gluten free - Gluten free cake mix and gluten free Oreos would make this a great option if you have a gluten free lifestyle.
The cake with Oreos baked in it uses minimal equipment.
- 9 inch springform pan
- parchment paper
Using a different sized springform pan will use a different amount of Oreos and have a different baking time.
Most cakes, frosted and unfrosted, cut and uncut, are perfectly fine at room temperature for several days. Refrigeration is only necessary if your kitchen gets very hot during the day.
Leave a small space in the very middle of the Oreo circle so you can check to see if the cake is done. Check by taking a knife and placing it down the middle of the cake. If it pulls out cleanly, the cake is done. If there is a lot of cake batter on the knife, the cake is not done.
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Cake stuffed with Oreos
Stuffed Oreo Cake
- 1 boxed cake mix, prepared as directed but not baked
- 1 package party sized double stuffed Oreos
Decorating the cake
- 2 cans store-bought icing of choice
- 30 grams dark chocolate for ganache, optional
- 30 grams heavy cream for ganache, optional
- 30 grams corn syrup for ganache, optional
- 10 cookies Additional Oreo cookies optional
- Preheat oven to 350F.
- Prepare a 9" springform pan by lining it with parchment paper and greasing it with cooking spray or your favorite cake release agent.
- Prepare cake mix according to instructions but do not bake.
- Pour ⅓ of the cake mix in the spring form pan, evening it out to coat the bottom.
- One by one, dip one side of an Oreo cookie in the cake batter and line the springform pan in a circular pattern, starting from the outside and working your way in.
- Leave a small space, around a dime size, in the middle of the pan where there are no cookies. You'll use this to check to see if the cake is done.
- Pour the remaining cake batter overtop of the cookies. Spread evenly.
- Bake in the oven for 50- 60 minutes, until a knife comes out clean. After the first 30 minutes, place foil overtop of the springform pan to prevent excess browning.
- Cool cake completely before icing.
Decorating and ganache.
- In a microwaveable safe bowl, combine 30 grams of chocolate, 30 grams of heavy cream, and 30 grams of corn syrup. Microwave on high for 60 seconds.
- Stir until ganache forms. Cool until ready to use.
- Remove cake from springform pan.
- Ice cake with desired icing, leaving ⅓ icing unused.
- Top icing with dark chocolate ganache.
- Top ganache with icing you set aside, mixing it together to form a lighter colored ganache.
- Decorate top of cake with additional Oreo cookies as desired.