Why It Works
- Mixing crushed Oreo cookies into lightly sweetened whipped cream is a simple, flavorful filling and frosting for the chocolate layer cake.
- Vanilla whipped cream and halved Oreos make for easy, fun decorations that don't require any additional ingredients.
There are very few reasons for me to be hanging out in the supermarket cookie aisle, contemplating the choices. Unless I'm looking for a box of my favorite Mallomars, I'm usually in a swift and purposeful (a.k.a. "frantic and rushed") search for a cookie to go into something I'm baking at home, such as graham crackers for a cheesecake, chocolate wafers for an icebox cake...or Oreo cookies. Though I can't actually remember the last time I ate an Oreo cookie on its own, I do use them regularly for my Oreo cake—a two-layered cookies and cream delight of chocolate cake with a thick layer of Oreo whipped cream filling and frosting.
I make this cake a lot. It's one of my favorite go-to cakes to make when I have to whip up something quick. Now it's not that it's an incredibly fast cake to make (it's about average), but it's the one I fall back on when I'm busy and just don't have it in me to think up a crazy creation. What's easier than folding chopped Oreo cookies into whipped cream?
"It's a winner every time, especially for kids who are thrilled to see their favorite cookie in cake form."
And instead of peppering the top with multicolored buttercream rosebuds or some other fancy decorations that require me to pull out my box of food colorings, decorating an Oreo cake is a no-brainer. Just top the cake with some spirals of whipped cream and Oreo cookie halves and you've got a fun, great looking cake. It's a winner every time, especially for kids who are thrilled to see their favorite cookie in cake form.
I figured that if I just halved the cake recipe for my chocolate birthday cake, I'd be able to get two layers of cake. For the Oreo whipped cream filling, however, it took me a few batches to get it right. I initially thought that whipping up two cups of cream with about 25 cookies would be plenty, but I was way off. So I whipped up another cup, and then another one, each time tallying up the number of chopped Oreos to toss in. I also kept the sugar at a minimum in the whipped cream because we all know the Oreos are quite sweet enough. As the cake is assembled, the cookie bits are still crunchy, so I always let the cake rest about 2 hours to let it all soften up.
This recipe originally called for baking one cake and slicing it in half to yield two layers. After additional testing, this recipe has been updated to double the cake ingredients to yield two cake layers, which are not cut in half prior to assembling the cake.
For the Cake:
1 1/2 cups all-purpose flour (about 7 1/2 ounces; 212g)
1/2 cup cocoa powder (about 1 1/2 ounces; 42g)
1 1/4 teaspoons baking soda
1/4 teaspoon Diamond Crystal kosher salt; if using table salt, use half as much by volume
1 cup plus 4 tablespoons granulated sugar (about 8 2/3 ounces; 244g)
1 cup plus 4 tablespoons sour cream (about 8 1/2 ounces; 240g)
2/3 cup (160ml) vegetable oil
2 large eggs
1 teaspoon (5ml) vanilla extract
For the Oreo Whipped Cream:
50 Oreo cookies
4 1/2 cups (about 1L) heavy cream
2 tablespoons (30g) granulated sugar
1 tablespoon (15ml) vanilla extract
For the Cake: Adjust oven rack to middle position and preheat oven to 350°F (180°C). Line bottoms of two 9-inch cake pans with parchment paper and lightly coat the insides with non-stick pan spray. Sift flour, cocoa, baking soda, and salt into a large bowl; set aside. In a medium bowl, whisk together sugar, sour cream, oil, eggs, and vanilla until smooth.
Whisk wet ingredients into dry ingredients until smooth. Divide batter evenly between prepared cake pans. Place pans together on one oven rack and bake until cake is just firm and toothpick inserted into center comes out with moist crumbs, about 25 minutes. If oven has uneven heat, pause to rotate the pans after about 12 minutes. Let cakes cool in pans for 15 minutes, then run a butter knife around the edges to loosen. Invert onto a wire rack, peel off the parchment, and return cakes right side up. Cool cakes completely on wire rack, about 1 hour.
For the Oreo Whipped Cream: Carefully cut 6 Oreo cookies in half; set aside. Chop remaining cookies into 1/4-inch pieces; set aside.
In the bowl of a stand mixer fitted with whisk attachment, whip 2 cups cream on medium-high speed until thick and fluffy. Transfer to a large bowl and place in refrigerator. In the same mixer bowl, whip remaining 2 1/2 cups cream, sugar, and vanilla until thick and fluffy. Using a flexible spatula, fold sweetened whipped cream into already whipped cream.
Transfer 1 cup whipped cream to a small bowl and refrigerate until ready to decorate cake. Fold chopped Oreos into remaining whipped cream.
To Assemble the Cake: Level cakes with a serrated knife (full directions here) and set scraps aside for snacking. Place one layer on a heavy cast iron turntable. If you like, a waxed cardboard cake round can first be placed underneath, secured to the turntable with a scrap of damp paper towel. Top with about one-third of the Oreo whipped cream, using an offset spatula to spread it evenly from edge to edge. Top with second layer and then cover the top and sides of the cake with remaining Oreo whipped cream, spreading it as smoothly as you can (tutorial here). Refrigerate cake to let cookies soften, about 2 hours.
Re-whisk reserved whipped cream and transfer to a pastry bag fitted with star tip. Pipe 12 whipped cream rosettes around perimeter of cake and garnish with reserved Oreo cookie halves. Serve.
two 9-inch cake pans, stand mixer
Make sure to only whip cream until thick and fluffy. Once the chopped Oreos soften, the cream will continue to thicken.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 59g||76%|
|Saturated Fat 27g||133%|
|Total Carbohydrate 78g||28%|
|Dietary Fiber 2g||8%|
|Total Sugars 47g|
|Vitamin C 1mg||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|