April 20, 2015

WE LOVE OREOS!! Who doesn’t? But to us it is more than a tasty cookie. It is also an ingenious DECORATING TOOL!

So to celebrate this American classic, we decided to develop a GIANT OREO CAKE!! To demonstrate their versatility, we incorporated actual Oreos in the recipe using them in two different ways. First we chopped Oreos and added them to the ice cream center, and then we crushed more Oreos and used them for the chocolate crumb coating. It was really fun to make—and now we feel closer than ever to one of our favorite cookies!

Here’s the complete recipe, in black and white:


1 recipe chocolate cake batter (cake mix or your favorite scratch cake)

24 chocolate creme-filled sandwich cookies (Oreos), divided

2 pints vanilla ice cream, softened

1 can (16 ounces) dark chocolate frosting

1 container (8 ounces) frozen whipped topping, thawed (Cool Whip)



2 (9 1/2-inch) fluted tart pans



  1. Preheat oven to 350°F. Line the bottom of two 9 1/2 inch tart pans with waxed paper. Spray the bottom and sides of pans with vegetable cooking spray.
  2. Prepare the chocolate cake batter according to directions on the box. (TIP: Try substituting buttermilk for the water to get a better flavor and texture.) Divide the batter evenly between the prepared tart pans. Spread the batter to the edge of the pans and smooth.
  3. Bake until firm and until a toothpick inserted in center comes out clean: 24 to 29 minutes. Transfer the cakes to a wire rack to cool for 10 minutes. Invert, remove the pans, and cool completely. Remove waxed paper. Trim the tops of the cakes with a long serrated knife to level. Place the cake layers, bottom side up, on cardboards cut to fit. Transfer the cakes to the freezer for 30 minutes to chill.
  4. Coarsely chop 10 of the chocolate sandwich cookies (Oreos). Spray the bottom and sides of an 8-inch round cake pan with vegetable cooking spray. Line the pan with a sheet of plastic wrap allowing the excess to drape over the sides. Place the softened ice cream in a large bowl, and fold the chopped cookies into the ice cream to combine. Press the ice cream mixture in an even layer into the prepared cake pan. Bring the sides of the plastic wrap up and over the ice cream. Freeze until firm, at least 1 hour.
  5. Spoon 1 cup of the chocolate frosting into a ziplock bag. Press out the excess air and seal the bag.
  6. Place the remaining 14 chocolate sandwich cookies in a food processor and pulse until finely ground. (Do not worry about the cream filling. It will disappear into the crumbs.) Or place the cookies in a large ziplock bag, do not seal the bag. Use a rolling pin to finely crush the cookies. After crushing, place the cookie crumbs in a large bowl.
  7. Working on one cake layer, spread a thin layer of frosting around the side and just over the top edge of the side.
  8. Hold the cake by the cardboard partially over the bowl of crushed cookies and gently take some cookie crumbs from the bowl and press them into the cake’s frosting to cover the sides all around the cake. Place the crumbed cake layer on the work surface. Take the handle of a wooden spoon or a chopstick and press it into the cookie coated frosting to accentuate the ridges of the tart pan. If any of the frosting becomes exposed, repeat the crumbing to cover. Return the cake layer to the freezer.
  9. Spread a thin layer of chocolate frosting over the top and sides of the second cake layer to cover. Use a toothpick to score a 3 by 4 inch oval in the center of the cake. Snip a (1/4-inch) corner from the bag with the chocolate frosting. Pipe the outline of the scored oval. Using an OREO cookie as your guide, pipe the word OREO in the center of the oval and add dots and dashes on top of the cake to mimic the design of your favorite cookie.
  10. Hold the cake with the piped design by the cardboard, bring it over to the bowl of cookie crumbs and gently take some cookie crumbs from the bowl and press the crumbs into the frosting all around the side of the cake to cover. Sprinkle an even layer of the crumbs on top of the design piped on the top of the cake to cover. Use a small brush to gently remove any excess crumbs. Place the cake on the work surface. Use the handle of a wooden spoon or a chopstick and press into the cookie coated frosting on the sides to accentuate the ridges of the tart pan. If any of the frosting becomes exposed, repeat the crumbing to cover. Return the cake layer to the freezer.
  11. Spoon 2 cups of the thawed whipped topping into a ziplock bag. Snip a 1 inch corner from the bag.
  12. Place the first cake layer (the one that has only been crumbed on the sides) on a work surface. Unmold the ice cream and remove the plastic. Transfer the ice cream to the center of the cake layer. Pipe a thick, about 1 1/2-inch diameter, line of whipped topping around the outer edge of the ice cream. (It should cover the cake layer just to the edge.) Return the cake to the freezer to chill at least 30 minutes.
  13. Use a spatula to remove the second cake layer (the one with the OREO design) from the cardboard and transfer it to the top of the ice cream/whipped topping layer. Return the cake to the freezer.
  14. When ready to serve, let cake stand at room temperature for 10 minutes, to soften slightly, before cutting.

Makes 20 servings

For all those kids out there who eat the middle first, here’s a pic of the inside of the cake! It shows the ice cream/chopped Oreo cookie center and the whipped topping border. Yum!

Oreo Cookie Cake-stuffing

Happy Decorating (and Oreo-eating),

Alan and Karen

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