Oreo Overload Cake

One of my most requested cake recipes!

Having a baking blog means you need recipe testers. And one  of the best things about having testers is the awesome ideas they come up with! Many of absolute favorite cakes to date have been created at requests from friends, family, or coworkers. And - based on pageviews - they tend to be the most popular once I get the recipes posted! Below is my recipe for one of them – my take on the Oreo Overload cake!

Just from the name alone you know an 'Oreo Overload Cake' should look...well...overloaded. So I went ALL in!

I added a chocolate ganache drip to a chocolate cake filled and covered with Oreo cream cheese frosting. Then I used frosting and ganache to add huge towering pile of Double-Stuf Oreos to the top! 

Recipes, instructions, FAQs, and links to supplies available online are below! Please feel free to email me with any questions - emails through my contact page go straight to my inbox! Happy baking! 

FAQS: 

What do I need to make an Oreo Overload Cake?  
  • You'll need classic cake ingredients - flour, sugar, cocoa powder, baking powder, salt, butter, vanilla, eggs, - and one of my favorite cake ingredients; buttermilk! You'll also need crushed Oreo cookies to fill the cake! 

  • For the frosting I used cream cheese, butter, powdered sugar, vanilla, and enough milk to make it spreadable! Stir in more crushed Oreos at the very end so the Oreo crumbs don't turn your frosting too dark brown. 
Can I make the cake / frosting ahead of time? 
  • Definitely! Wrap the cake layers well and refrigerate up to 4 days or freeze up to 4 months.

  • Transfer the frosting to a zip-lock bag and squeeze out the extra air, and again - refrigerate up to 4 days or freeze up to 4 months. 

  • Also - if you're actually asking this question - well done you for planning that far ahead!! 
How should I store this cake? 
  • Before serving, I tend to lean toward storing cakes with ganache decorations like drips in the refrigerator in a cake box. You could also wrap it very loosely in plastic wrap, but you run the risk of messing up some of your cake drips. I recommend the refrigerator because of the cream cheese in the frosting, but I also recommend allowing the cake to come to room temperature (1-2 hours depending on the temperature of the room) before serving. 
  • After you cut the cake, cover or wrap any remaining cake well to keep it from drying out. It will keep in the fridge for 3-5 days if well-protected from the circulating air in the fridge. (It might keep longer, I just personally haven't checked. Good luck keeping it from getting eaten that long too!) 
"I've never added a drip to a cake before...so idk. What do I need to know?" 
  • First off - you can do it! Don't even stress; it's really a simple process.  
  • BIGGEST most important tip I can pass on - measure your chocolate and heavy whipping cream carefully + accurately. Too much/little of either will tend to have an effect on your drip consistency. 
  • Next - I highly recommend trying a test drip first! Make sure you're happy with the way the ganache is dripping before you pour it over the entire cake. Take it from someone who's skipped the test drip and had to scrape a runny mess off her cake. WAY bigger headache than it's worth!!
  • I loved this YouTube tutorial by Sugar&Sparrow when I was new to cake drips! 

(Disclosure: As an Amazon associate I may earn from qualifying purchases, and my posts often contain affiliate links. If you click a link and make a purchase, I may receive a commission at no extra cost to you!) 

Don't forget to pin for later!
Oreo Overload cake pinterest pin

Oreo Overload Cake

A delicious cake featuring a chocolate ganache drip, cookies n cream cheese frosting, and a mountain of Oreos - make this Oreo Overload Cake!
Prep Time30 minutes
Cook Time35 minutes
Decorating time40 minutes
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: American
Keyword: Cookies n Cream Birthday Cake, Cookies n Cream Cake, Oreo Birthday Cake, Oreo Overload Cake
Servings: 16 servings
Calories: 782kcal
Author: Sarah H

Equipment

Ingredients

Oreo Overload Cake layers

  • 2 ¼ cups all purpose flour (350g
  • 2 ¼ cups granulated sugar (450g)
  • 1 ¼ cup cocoa powder (100g)
  • 1 tsp baking soda (5g)
  • ¾ tsp salt (4g)
  • 1 cup unsalted butter (2 sticks/250g; softened)
  • 4 large eggs (at room temperature)
  • 1 ½ cups buttermilk (350mL)
  • 2 tsp vanilla extract

Oreo Cream Cheese Frosting

  • 8 ounces cream cheese (one package; softened)
  • 1 cup butter (two sticks, softened)
  • 6 cups powdered sugar
  • 2-4 Tablespoons milk
  • 1 Tablespoon clear vanilla extract
  • ¼ teaspoon salt (if using unsalted butter)
  • ¾ cup Oreo cookie crumbs

Filling, Drip, & Decorations

Instructions

Oreo Overload Cake layers

  • Preheat an oven to 350 degrees F (180C). Prepare three 8 inch round pans with baker's floured spray (or grease and line with parchment rounds).
  • Mix together dry ingredients (flour, sugar, cocoa powder, baking soda, and salt) in the bowl of a stand mixer with a paddle (or hand mixer or whisk) until well combined. Add in bits of softened butter, mixing until no lumps of butter are visible and the mixture looks crumbly.
  • Whisk together eggs, buttermilk, and vanilla. Add to dry ingredients and mix until no dry ingredients are visible. Scrape down the bowl and beat for another 20 seconds. Fill the three pans evenly - I find a kitchen scale helpful for this part, and each of mine weighed out to about 550g.
  • Bake for 30-35 min or until a toothpick inserted comes out clean. Allow cake layers to cool for 10-15 minutes on a wire cooling rack before removing from pans, and cool completely before frosting. Set in the fridge or freezer to accelerate the cooling process if desired. (This is a great time to make your frosting!)

Oreo Cream Cheese Frosting

  • Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt and beat until well combined. When you're ready to frost the cake, stir in the Oreo crumbs - but don't stir for too long or the crumbs will soften and dissolve, turning your frosting brown!

Chocolate ganache drip

  • Place chocolate chips in a heat-proof bowl. Add whipping cream and microwave on half power in 30-second intervals, stirring in between until fully melted and smooth.

Assembly

  • Once your cakes are cool, level them (if needed). This can be done with a cake leveler or a large serrated knife and a ruler.
  • Place a smear of frosting on your cake circle (to keep the cake from sliding while you decorate it) and center your first cake layer in the center of the circle. Spread the layer with Oreo frosting. (Optional - I piped a rim of frosting around the outer edge and filled the cake with chopped Oreos and a drizzle of chocolate ganache. Optional but recommended!) Repeat the process with your remaining cake layers, adding the final layer on top.
  • Now you're ready to crumb-coat . If you're unfamiliar with crumb-coating, it's just what it sounds like - a thin layer of frosting over the entire outside of the cake to keep crumbs out of your final layer.
  • Once your crumb coat has set (this takes about 5-10 minutes in the fridge), add your final layer of frosting and smooth. I like to use an offset spatula and bench scraper for this part. Once your cake is covered, place it into the fridge or freezer to set the frosting and to chill the cake in preparation for adding the ganache drip!

The fun part! Decorating!

  • When your ganache has cooled to a moderate temperature – it should feel slightly warm but still be fairly liquid – transfer it to a squeeze bottle or piping bag. A spoon will work; I've just found spoons to be a bit more difficult to work with.
  • Slowly drizzle ganache around the upper edge of your cake, pausing every inch or so to let more ganache fall in a drip down the side of the cake. Return cake to the fridge or freezer to set the drips.
  • (If you’re piping onto the top of your cake, place the remaining ganache into the fridge to set it to a pipeable consistency for the letters. Once it’s cold enough to hold its shape, transfer it to a small piping bag fitted with a small round tip. Pipe away! I practiced a few times on a paper towel just to get a feel for what size/shape I needed the letters/numbers to be.)
  • Time to start piling on the Oreos! I used a large pile in the back cascading to a small rim in the front, but you can do whatever you think looks the best! I used whole Oreos as my base layer and used small amounts of frosting and leftover ganache to stick smaller Oreo pieces onto the top and sides. Add until you’re happy with the way it looks!
  • Add a rim of Oreo crumbs around the base, and press a few crumbs up into the frosting with the back of a spoon. (Or an offset spatula. Or your fingers. Whatever floats your boat! ;) ) Step back and admire your amazing Oreo Overload cake!

Video

Notes

Please note nutrition information is an estimate and may not be exactly accurate. 

Nutrition

Serving: 1serving | Calories: 782kcal | Carbohydrates: 101g | Protein: 9g | Fat: 38g

Did you make this Oreo Overload Cake?

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6 thoughts on “Oreo Overload Cake

    1. Chocolate ganache; same ganache I used for the cake drip! So sorry I left that out of the instructions; was running on not quite enough sleep. Thanks for asking! I’ve fixed the recipe instructions!

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