Intensive Cake Unit

Tag: oreo cake

  • Peppermint Oreo Cake

    Peppermint Oreo Cake

    What if I made my favorite Oreo cake….peppermint? 

    Cake inspiration can hit from odd places sometimes….the other week I was paging through old Pinterest pins, and noticed my ‘Oreo Confetti Cake’ from a few months ago.

    The inspiration for that one came from topping a whipped cream swirl with rainbow sprinkles and then deciding to add Oreos…this time I already knew I already wanted to make an Oreo cake but I also had peppermint sprinkles to work with!

    I set to recipe testing, and I was NOT disappointed! Oreos and mint already go together SO well. Add in a healthy dose of cream cheese buttercream and some chocolate ganache – and man. You have a pretty heavenly showstopper Christmas dessert! 

    Recipes, instructions, and links to supplies available online are below! Feel free to email me with any questions, and enjoy!

    FAQS: 

    What do I need to make a Peppermint Oreo Cake?  

    • You’ll need classic cake ingredients – flour, sugar, baking powder, salt, butter, vanilla, eggs, vegetable oil – and one of my favorite cake ingredients; buttermilk! You’ll also need crushed Oreo cookies and crushed peppermint candy or peppermint sprinkles. 

    • For the frosting I used cream cheese, butter, powdered sugar, vanilla, and enough milk to make it spreadable!
    • One quick FYI on the frosting! Stir in the crushed Oreos and peppermint candy at the very end so the Oreo crumbs don’t turn your frosting too dark brown. I made that mistake once and ended up with a not-so-pretty brown-colored cake. Lesson learned! 
    Quick note on recipe shortcuts – 

    • I made myself a super-quick version of this cake once, for my birthday. We’d just moved a week before, and all my cake decorating supplies were still in boxes. And those boxes were buried underneath more boxes in the garage. I had a 5-month old baby and life was absolute messy chaos. So I really wanted to bake a cake, but needed to get it done in the span of 2 naptimes (not much time)! 

    • I used funfetti cake mixes when I my my birthday cake version of this cake. Wouldn’t particularly recommend that for this cake, but you could still use a white / vanilla cake mix if you’d rather. I highly recommend doctoring it up with buttermilk instead of water and butter instead of oil if you go this route! 
    Anything I need to know about adding the ganache drip? 
    • First – don’t worry! It’s 2 ingredients and probably way easier than you think. 
    • Your biggest help will be to measure the ingredients accurately, so that the consistency is right for a drip. 
    • Also – a test drip can save you lots of headache! Warm or cool the mixture slightly if it’s too thick or too thin. 
    And I think that covers everything – on to the recipe! Happy baking – and Merry Christmas! 

    (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!

    Peppermint Oreo Cake pinterest pin (Christmas)
    Peppermint Oreo Cake
    Print Recipe

    Peppermint Oreo Cake

    My most popular Oreo cake recipe - with a peppermint candy cane twist! This Peppermint Oreo Cake is perfect for Christmas!
    Prep Time20 minutes
    Cook Time37 minutes
    Decorating time25 minutes
    Total Time1 hour 22 minutes
    Course: Dessert
    Cuisine: American
    Keyword: Peppermint Oreo Cake, Mint Oreo Cake, Christmas Oreo Cake
    Servings: 16 servings
    Calories: 771kcal
    Author: Sarah H

    Equipment

    Ingredients

    Peppermint Oreo Cake Layers

    Cream Cheese Buttercream Frosting

    • 8 ounces one package cream cheese, softened (one package; softened)
    • 1 cup butter (or 2 sticks, softened)
    • 6-7 cups powdered sugar
    • 2-4 Tablespoons milk
    • 2 teaspoons peppermint extract
    • ¼ teaspoon salt if using unsalted butter
    • 6-8 crushed Oreos (fold in gently at the very end)

    Chocolate ganache drip

    • 1 cup chocolate chips
    • ¾ cup whipping cream

    Decorations

    Instructions

    Peppermint Oreo Cake Layers

    • Preheat oven to 350°F. Prepare three 8-inch cake pans with baker's floured cooking spray, or grease and line with parchment rounds.
    • Mix together all dry ingredients (flour, sugar, baking powder, and salt) in a stand mixer until fully combined. Mix room-temperature butter slowly into the dry mix about a tablespoon at a time, on a low speed. Continue to mix until no large chunks of butter remain, and the mix looks crumbly.
    • Pour in eggs and mix on low until just incorporated. Mix in the buttermilk on a low speed. Add in vanilla and oil, and mix at a low speed until fully incorporated.
    • Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds. Stir in crushed oreos and sprinkles – the I stirred as little as possible after this point, to keep the Oreo crumbs from turning my cake layers brown and the peppermint from turning them pink!
    • Divide batter evenly between the prepared cake pans (I find a kitchen scale helpful for this part). This guarantees your layers will bake to be the same height.
    • Bake for 33-37 minutes (or until a toothpick comes out clean). Allow cake layers to cool for 10-15 minutes on a wire cooling rack before removing from pans – it helps to run an offset spatula or knife around the perimeter of the pan first. Cool completely before frosting. Set in the fridge or freezer to accelerate the cooling process if desired.
    • Once the layers have fully cooled, they can be trimmed and any caramelized bits can be trimmed from the sides / top of the cake using a serrated knife if desired. Be sure the layers are completely cooled or chilled before trimming. If you try to trim the layers while they’re still warm, they will crumble apart. (This is a great time to make your frosting!)

    Cream Cheese Buttercream 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 if needed and beat until well combined.
    • (I've over-mixed Oreo frosting before and turned the color too brown - and had to make another batch for the outer layer. Stir as little as possible if you want your frosting to stay light in color!)

    Assembly

    • 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 frosting. Feel free to sprinkle on some crushed Oreos if you’d like! Repeat the process with your remaining cake layers.
    • Now you're ready to crumb-coat . If you're unfamiliar with crumb-coating, it's just what it sounds like – spreading a thin layer of frosting over the entire outside of the cake to keep crumbs out of your final layer. I usually do this with my large offset spatula.
    • 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. As I worked through this part I had to pull out a few larger Oreo chunks that were getting in the way of smoothing my frosting. Fill in the holes with a bit of extra frosting and keep smoothing.
    • Once your sides are smooth, set the cake in the fridge or freezer for 10-15 minutes to set the frosting and chill the cake so your ganache drip will set.

    Cake drip

    • Meanwhile, make your ganache. Place chocolate chips in a microwave-safe bowl. Add heavy whipping cream and microwave on half power in 30-second intervals, stirring in between until smooth.
    • Allow to cool to a moderate temperature – it should feel slightly warm and still be fairly liquid. Transfer to a squeeze bottle or piping bag. A spoon will work if you don’t have either of those, I've just found spoons to be a little 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. Add enough to the cake top to cover the cake, and smooth with an offset spatula.

    Decorating

    • This last step is time-consuming and completely optional, but I used a bit of vegetable shortening to ‘sticky-ify’ one of my fingers to add some sprinkles and crushed peppermint candy to my ganache drip. Up to you! Super cute, but it does take some extra time to stick on all those sprinkles.
    • Add several large swirls to the top rim of the cake – I used my largest most-open star for this, so the Oreo chunks wouldn’t clog the piping tip.
    • Space Oreo cookies in between the frosting swirls, add some crushed Oreos and sprinkles to the tip and base rim of the cake – and you’re done! Enjoy!

    Video

    Notes

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

    Nutrition

    Serving: 1slice (1/16th cake) | Calories: 771kcal | Carbohydrates: 103g | Protein: 8g | Fat: 38g

    Did you make this Peppermint Oreo Cake?

    Let me know how it went - or find me on Pinterest or on Instagram and tag @IntensiveCakeUnit in your photo!

    You can also add a comment or a recipe rating at the bottom of the page! 🙂

    Related

    Cream Cheese Buttercream Frosting 

    Other recipes you may love...

    (Click / tap the photos to be taken to the recipe pages!) 

    Oreo Confetti Cake
    Teal Oreo Birthday Cake with gold decorations
    Oreo Overload Cake top (with a chocolate ganache drip and pile of Oreos on top)
  • Oreo Confetti Cake

    Oreo Confetti Cake

    Cake inspiration can strike from the strangest places...

    ….the other week I’d just finished some Oreo cupcakes, and decided I’d make a cup of hot chocolate to wind down before bed. (It had been a really cold day and I was freezing.)

    As per usual, I topped it with whipped cream and threw on some rainbow sprinkles...and then remembered I still had some crushed Oreos in a bowl on the counter. I added a few of those on too...and thought the look of that  swirl belonged on a cake. That's how this Oreo Confetti cake came to be! 

    Why make this Oreo Confetti Cake? 

    • I mean first because Oreos are delicious. Might not even need to say more 😉 
    • Second - this cake has Oreo and rainbow sprinkles in the cake layers, frosting, and covering the cake top and base. It's an Oreo Confetti overload of the best kind! 
    • Third - it features my favorite cream cheese buttercream recipe! It's easy to make, easy to work with, smooths well, and pipes beautifully. 
    • Finally - the chocolate ganache drip adds extra chocolate flavor and a balanced decorative look to the cake! 

    Recipes, instructions, FAQs, and links to supplies available online are below! Feel free to email me with any questions, and enjoy! 

    To make a Halloween version of this Oreo confetti cake, follow the instructions just above the recipe card. It's just a bit further down the page! 

    FAQs: 

    What do I need to make an Oreo Confetti Cake?  

    • You'll need classic cake ingredients - flour, sugar, baking powder, salt, butter, vanilla, eggs, vegetable oil - and one of my favorite cake ingredients; buttermilk! You'll also need crushed Oreo cookies and Rainbow jimmies sprinkles. PLEASE note these are different from nonpareils!! Nonpareils are tiny sprinkles that are just color-coated and they will RUIN confetti/funfetti cakes (by turning them a hideous gray/brown/green color)! Your sprinkles should look oblong instead of tiny and round. 

    • For the frosting you'll need cream cheese, butter, powdered sugar, vanilla, and enough milk to make it spreadable! Stir in more crushed Oreos and rainbow jimmies at the very end so the Oreo crumbs don't turn your frosting too dark brown. 
    "Do I have to make the cake / frosting from scratch?"

    • Obviously, I'd recommend it. Nothing beats scratch cakes for taste!

    • That said - you don't have to if you'd rather not! As a mom of 2 small kids as I update this post, sometimes you need to call an audible or just save some kitchen time or cleanup. 😉

      • I made a super-quick version of this cake once, for my birthday. We'd just moved a week before, and all my cake decorating supplies were still in boxes. And those boxes were buried underneath more boxes in the garage. I had a 5-month old baby and life was absolute messy chaos. So I really wanted to bake a cake, but needed to get it done in the span of 2 naptimes (not much time)!  And this it what I did. It was delicious. 🙂 

    • You can substitute 2 of your favorite Funfetti cake mixes plus the ingredients the mix calls for. Add in some crushed Oreos. Keep the baking pans the same! 

    • If you buy store bought / canned frosting, just know you'll probably need to thicken it a bit with some powdered sugar. You can buy confetti frosting or add rainbow jimmies and crushed Oreos to vanilla frosting. 

    Can I make the cake / frosting ahead of time? 

    • For sure! 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 again - refrigerate up to 4 days or freeze up to 4 months. 

    • Cover or wrap any remaining cake well to keep it from drying out - it will keep in the fridge for 3-4 days. 

    What if I've never added a drip to a cake before?
    • Okay first off - please don't stress! It's easier than you probably think it is! 🙂 
    • Most important tip I can give you - make sure you measure your chocolate and heavy cream carefully + accurately. Too much/little of either may affect your drip consistency. 
    • Second most important tip I can give you - I really recommend trying a test drip first! Save yourself the headache of trying to scrape off a too-thick or too-runny drip. Don't pour the ganache over your whole cake until you're confident in the consistency of your ganache. 
    • 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 this recipe for later! 😉 

    Oreo Confetti Cake pinterest pin

    Oreo Confetti Cake:
    the Halloween edition 

    Halloween Oreo Confetti Cake - decorated with a black drip and candy eyes

    To make this cake version - 

    Follow the recipe exactly as written below, but also - 

    • add a couple drops of black food color to the chocolate ganache, and
    • add some candy eyes to the Oreos and to the drip! Slightly spooky and easy peasy!
      (Peasey? Whatever. Spell-check's not having it with either of those words.) 
    Oreo Confetti Cake
    Print Recipe

    Oreo Confetti Cake

    One of my most popular recipes - try this Oreo Confetti Cake! Delicious Oreo cake layers with cream cheese frosting and a fun confetti flair!
    Prep Time30 minutes
    Cook Time35 minutes
    Decorating time20 minutes
    Total Time1 hour 25 minutes
    Course: Dessert
    Cuisine: American
    Keyword: Oreo Confetti Cake, Oreo Funfetti Cake
    Servings: 16
    Calories: 756kcal
    Author: Sarah H

    Equipment

    Ingredients

    Oreo Confetti Cake Layers

    • 3 1/4 cup all-purpose flour
    • 3 cups granulated sugar
    • 2 1/2 teaspoon baking powder
    • 1 teaspoon sea salt
    • 1 cup unsalted butter (or 2 sticks, room temperature)
    • 2 teaspoons vanilla extract
    • 5 eggs
    • 1 1/2 cups buttermilk (room temperature)
    • 2 Tablespoons vegetable oil
    • 12 regular Oreo Cookies (crushed; stir in at the very end)
    • ½ cup Rainbow jimmies sprinkles (NOT nonpareils; the color will dissolve and turn the cake brown! Stir in at the very end)

    Oreo Confetti Frosting:

    • 8 ounces cream cheese (or 1 package, softened)
    • 16 Tablespoons two sticks butter, softened (or 2 sticks, softened)
    • 6-7 cups confectioner's sugar
    • 2-4 Tablespoons milk
    • 1 Tablespoon clear vanilla extract
    • 1/4 teaspoon sea salt if using unsalted butter
    • 6-8 Oreos crushed (stir in at the very end)
    • 1/2 cup rainbow jimmies NOT nonpareils; the color will dissolve and turn the frosting brown! Stir in at the very end

    Decorations

    Instructions

    • Preheat oven to 350°F. Prepare pans baker’s floured cooking spray, or grease and line with parchment rounds.
    • Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.
    • Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mix becomes crumbly.
    • Pour in eggs and mix on low until just incorporated.  Mix in the buttermilk. Add in vanilla and oil, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds. Stir in crushed oreos and rainbow jimmies – the I stirred as little as possible after this point, to keep the Oreo crumbs from turning my cake layers brown!
    • Divide batter evenly between the prepared cake pans (I find a kitchen scale helpful for this part). This guarantees your layers will bake to be the same height.
    • Bake for 35-37 minutes (or until a toothpick comes out clean). Allow cake layers to cool for 10-15 minutes on a wire cooling rack before removing from pans. Cool completely before frosting. Set in the fridge or freezer to accelerate the cooling process if desired.
    • Once the layers have fully cooled, the caramelized bits can be trimmed from the sides / top of the cake using a serrated knife if desired. Be sure the layers are completely cooled or chilled before trimming. If you try to trim the layers while they’re still warm, they will crumble and break. This is a great time to make your frosting!

    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 if needed and beat until well combined.
    • You’ll see in the video my crumb-coat layers was much darker brown than the outer frosting layer – I over-stirred some frosting and turned the color too brown, so I had to make more for the outer layer. Stir as little as possible to keep your frosting light in color!
    • 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 frosting. Repeat the process with your remaining cake layers.
    • Now you're ready to crumb-coat . If you're unfamiliar with crumb-coating, it's just what it sounds like – spreading a thin layer of frosting over the entire outside of the cake to keep crumbs out of your final layer. I usually do this with my large offset spatula.
    • 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. As I worked through this part I had to pull out a few larger Oreo chunks that were getting in the way of smoothing my frosting. Fill in the holes with a bit of extra frosting and keep smoothing.
    • Once your sides are smooth, set the cake in the fridge or freezer for 10-15 minutes to set the frosting and chill the cake so your ganache drip will set.

    Chocolate ganache drip:

    • Meanwhile, make your ganache. Place chocolate chips in a heat-proof bowl. Add whipping cream and microwave on half power in 30-second intervals, stirring in between until smooth.
    • When your ganache has cooled– it should feel only slightly warm and still be fairly liquid – transfer it to a squeeze bottle or piping bag. A spoon will work if you don’t have either of those, I've  just found spoons to be a little 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.
    • Transfer remaining frosting to a piping bag fitted with a star tip, and pipe several large frosting swirls to the top rim of the cake – I used my largest most-open star for this, so the Oreo chunks wouldn’t clog the piping tip.
    • Space Oreo cookies in between the frosting swirls, add some crushed Oreos and sprinkles to the tip and base rim of the cake – and you’re done! Enjoy!

    Video

    Notes

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

    Nutrition

    Serving: 1slice | Calories: 756kcal | Carbohydrates: 103g | Protein: 8g | Fat: 39g

    Have a question about this recipe? Send me an email! 

    Did you make this recipe? Let me know how it went - or find me on Pinterest or on Instagram and tag @IntensiveCakeUnit in your photo! Feel free to leave a comment / recipe rating as well!

    Related: 

    Oreo Confetti Cake (vegetarian version)

  • Oreo Overload Cake

    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 top (with a chocolate ganache drip and pile of Oreos on top)
    Print Recipe

    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?

    Send me an email and let me know how it went – or make my day and find me on Pinterest or on Instagram and tag @IntensiveCakeUnit in your photo!

    You can also add a comment or a recipe rating at the bottom of the page! 🙂

    Other recipes you may love…

    (Click / tap the photos to be taken to the recipe pages!)

    Oreo Confetti Cake
    Teal Oreo Birthday Cake with gold decorations
    Oreo Brownies
  • Milk and Cookies Cake

    Milk and Cookies Cake

    Milk + cookies - 

    Match made in heaven, right? After making a batch of cookies 'n' cream cupcakes for an auction not too long ago, I really wanted to incorporate those flavors into a cake...but I wanted to add a little bit more of a creative element to the top of the cake when I was finished  😉  Cue this Milk and Cookies cake! 

    I'd made a large batch of white chocolate ganache for another couple of cakes, and had put the leftover ganache in the fridge overnight. When I opened up the fridge in the morning I realized it looked a lot like milk! 

    That realization - plus my consistent and notorious propensity for dropping and spilling things - voila! A cake decoration idea was born. 😉 

    Why make this Milk and Cookies cake? 
    • One-bowl cake and frosting recipes and a 2-ingredient ganache drip - cause who has time for extra dishes? 
    • Oreo cookie and milk fans - look no further! This cake combines rich chocolate cake layers with Oreo-cookie-packed cream cheese frosting, capturing all those incredible flavors in each cake slice! Speaking of which...
    • Oreo cream cheese frosting *might* arguably be one of the very best things on the planet 😉 
    Milk & Cookies Cake
    Print Recipe

    Milk and Cookies Cake

    Chocolate cake, Oreo frosting, and a white chocolate 'milk' drip - here's how to make a fun Oreo Milk and Cookies Cake!
    Prep Time40 minutes
    Cook Time35 minutes
    Decorating time40 minutes
    Total Time1 hour 55 minutes
    Course: Dessert
    Cuisine: American
    Keyword: Milk and Cookies Cake, Oreo Cookie Cake, Oreo Milk and Cookies Cake
    Servings: 16 servings
    Calories: 756kcal

    Equipment

    Ingredients

    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 room temperature (2 sticks/250g; softened)
    • 4 large eggs at room temperature
    • 1 ½ cups buttermilk 350mL
    • 2 tsp vanilla extract

    Cookies n Cream Cheese Frosting

    • 8 ounces cream cheese one package; softened
    • 1 cup butter two sticks, softened
    • 6 cups powdered sugar
    • 1-2 Tablespoons milk
    • 1 Tablespoon clear vanilla extract
    • 1/4 teaspoon salt if using unsalted butter
    • 3/4 Oreo cookie crumbs

    Drip & Decorations

    • 1 cup white chocolate chips
    • 1/4 cup heavy whipping cream
    • 1 large package mini Oreo cookies - I used broken Oreo pieces and a bag of mini Oreos but you can use whatever sizes/styles you like!
    • 1 small glass - I used a disposable plastic ivory cup from Party City

    Instructions

    Cake layers

    • Preheat an oven to 350℉ (180℃). Grease 3 8-inch cake pans with baker's floured spray and/or line pans 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.

    Cookies n 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, salt, and cookie crumbs and beat until well combined.

    Drip

    • Place heavy cream and white chocolate chips in a microwave-safe bowl, and microwave on 50% power in 30-second intervals until smooth, stirring in between.

    Assembly

    • Once your cakes are cool, level them (if needed/desired). 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 frosting. Repeat the process with your remaining cake layers.
    • 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 freezer to set the frosting, and to chill the cake so that the mirror glaze sets when you pour it on.

    Decorating

    • Okay - the fun part! Once your drip mixture has cooled - it should be slightly warm and still liquid - remove your cake from the freezer and set the glass on its side on top of the cake. Pour or pipe the mirror glaze into the cup and onto the top of the cake, creating a 'milk spill' design on the top.
    • Place your Oreos/Oreo pieces around the cup on top of the cake - I used small amounts of frosting to hold them in place. If desired, pipe some frosting and add Oreo cookies/cookie pieces around the bottom edge of the cake as well.
    • And you're done! Cut in and enjoy!

    Video

    Notes

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

    Nutrition

    Serving: 1serving | Calories: 756kcal | Carbohydrates: 102g | Protein: 8g | Fat: 39g

    Did you make this Milk and Cookies Cake?

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