Oreo Cookie Cake With Chocolate Frosting

Look, I’m not saying this Oreo Cookie Cake with Chocolate Frosting will change your life, but I’m not not saying that either. You know those days when you want something utterly decadent but can’t be bothered to create a culinary masterpiece? This cake is your answer. It’s basically cookies smashed into cake form with chocolate slathered all over it. If that doesn’t make your day better, I don’t know what will.

Why This Recipe is Awesome

Let me count the ways this cake rules. First, it combines Oreos AND cake—already a win. Second, it looks fancy but requires minimal effort (the sweet spot of all desserts). Third, it’s basically idiot-proof; I’ve made it while simultaneously watching Netflix and texting, and it still turned out Instagram-worthy. Plus, serving this at a gathering automatically makes you the cool friend with baking skills, even if your culinary expertise usually stops at cereal.

Ingredients You’ll Need

Round up these goodies before you start:

• 1 box of devil’s food cake mix (because making cake from scratch is so last century)
• Ingredients called for on the cake mix box (usually eggs, oil, and water—nothing fancy)
• 24 Oreo cookies (plus extra for “taste testing” while you cook…we all do it)
• 1 cup unsalted butter, softened (not melted—there’s a difference!)
• 4 cups powdered sugar (yes, FOUR cups…this isn’t a diet recipe, folks)
• 1/2 cup cocoa powder (the good kind if you’re feeling fancy)
• 2-3 tablespoons milk (cow, almond, oat—whatever floats your boat)
• 2 teaspoons vanilla extract (real vanilla, not that imitation nonsense)
• 1/4 teaspoon salt (trust me on this one)

Step-by-Step Instructions

1. Preheat your oven to whatever the cake mix box says (usually 350°F). Grease two 9-inch cake pans. If you only have one pan, you’ll just have to bake twice. Life’s tough sometimes.
2. Prepare the cake mix according to package directions. This isn’t rocket science—it’s usually just dumping things in a bowl and mixing.
3. Crush about 12 Oreos into chunky pieces. Not dust—we want visible cookie chunks that people can identify and get excited about.
4. Fold those crushed Oreos into your cake batter. Try not to eat all the batter at this point (I’m looking at you, spoon lickers).
5. Divide the batter between your prepared pans and bake as directed on the box.
6. Let the cakes cool completely. I mean it. Hot cakes + frosting = sloppy disaster. Go watch an episode of something while you wait.
7. While cooling, make your frosting. Beat the softened butter until it’s creamy and questioning its life choices.
8. Add powdered sugar, cocoa powder, milk, vanilla, and salt to the butter. Mix until smooth and fluffy. If it seems too thick, add a splash more milk. Too thin? More powdered sugar. Baking is part science, part vibes.
9. Crush the remaining 12 Oreos into smaller pieces for decorating.
10. Once cakes are cool, place one layer on your serving plate. Spread a generous amount of frosting on top.
11. Sprinkle some crushed Oreos on the frosting layer.
12. Top with the second cake layer and frost the entire cake with your remaining chocolate frosting.
13. Decorate the top and sides with the remaining crushed Oreos. Go wild—there’s no wrong way to apply cookie crumbs.

Common Mistakes to Avoid

Even though this recipe is pretty foolproof, here are some ways you could still mess it up (but I believe in you!):

• Frosting warm cake layers – Unless you’re aiming for a melted snowman aesthetic, be patient and let those cakes cool completely.
• Pulverizing the Oreos into dust – We want recognizable cookie chunks, not black sand. Control your crushing enthusiasm.
• Skipping the salt in the frosting – It seems weird, but that tiny bit of salt makes the chocolate taste more chocolate-y. Science!
• Not saving enough Oreos for decoration because you ate them all during preparation. I get it, but try to exercise some self-control.
• Overthinking the decorating part – This isn’t the Great British Baking Show. Messy can be charming!

Alternatives & Substitutions

Feel free to play around with this recipe—baking should be fun, not a stress test:

• Use Golden Oreos instead of regular ones for a vanilla twist (though IMO, classic is always best).
• Add a teaspoon of instant coffee to the chocolate frosting to give it a mocha kick. Coffee makes chocolate taste more chocolate-y, and we’re all about maximizing that chocolate experience.
• Swap the devil’s food cake for white cake if you want more contrast with the Oreos. It won’t be as rich, but it’ll look cool when you cut into it.
• Mix in some mini chocolate chips with the Oreo pieces if you’re a chocolate extremist.
• For a shortcut frosting, use store-bought chocolate frosting mixed with crushed Oreos. I won’t tell anyone, promise.

FAQ (Frequently Asked Questions)

Can I make this cake ahead of time?
Absolutely! This cake actually tastes better the day after baking. Store it covered at room temperature for up to 3 days, or refrigerate if your kitchen is warm. Just let it come to room temp before serving—cold cake is sad cake.

Will this work as cupcakes instead?
You bet! Fill cupcake liners about 2/3 full and reduce baking time to around 18-20 minutes. You’ll get about 24 cupcakes, which means more frosting per cake ratio. Win-win!

Do I really need two layers?
I mean, you could make a single-layer cake, but why deprive yourself of that middle frosting layer? That’s like ordering a burger without the meat. But if you’re in a rush, a single layer will still be delicious.

Can I use low-fat Oreos to make this healthier?
Sure, and I could also run a marathon tomorrow. Some things just shouldn’t be attempted. This cake isn’t about health—it’s about joy. Embrace it.

My frosting looks grainy. What did I do wrong?
Your butter was probably too cold. Next time, make sure it’s properly softened, and sift your powdered sugar if it’s lumpy. FYI, frosting fixes most cake problems—just add more Oreos on top and no one will notice.

Can I freeze leftover cake?
Leftover cake? What’s that? But yes, you can freeze individual slices wrapped in plastic wrap for up to 3 months. Future you will thank present you for this gift.

Final Thoughts

There you have it—a cake that combines two of the world’s greatest inventions: Oreos and chocolate cake. It’s the kind of dessert that makes people think you’ve got your life together, even if your car is full of fast food wrappers and you haven’t folded your laundry in two weeks. The beauty of this recipe is that it’s almost impossible to mess up, but still impressive enough to make people go “Wow, you MADE this??” So go ahead—bake this cake, take that Instagram photo, and accept those compliments like the culinary genius you now are. Your secret’s safe with me.