The Ultimate Cake for People Who Love Oreos

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Happy (almost) Thanksgiving!

Okay, so there’s only a little while left until Thanksgiving, do you know what you’re serving for dessert?! Well, perhaps you do, but perhaps you need something amazing that you just haven’t found yet. Well, whether you want to make this Oreo Cake for Thanksgiving, Christmas, an Oreo lover’s birthday party,  or just because this could be the perfect cake for your occasion. The cake itself contains Oreo “flour,” while the filling is a mousse made with Oreo filling (this could be a stand-alone dessert!), then the cake is covered in this intensely, fudgy Oreo frosting. Be warned this recipe takes about 4 Family Sized Pack of Double Stuff Oreos😲!! So, let’s make it because I know you want to right now!

We’ll start with the Oreo cake. In a large bowl whisk together the flour, Oreo “flour” (you can get more information on that in this post), cocoa powder, baking soda, and baking powder. Set this aside for now.

In the bowl of an electric mixer whip together the eggs and melted butter.

Next, whip in the buttermilk, vanilla, sugar, and salt.

Whip in the dry ingredients that you set aside earlier.

Whip in coffee. Whip until well combined. This batter will be a bit runny looking compared to most cake batters, but don’t worry it’ll turn out alright.

Divide the batter between two greased and floured 9-inch cake pans.

Bake the cakes at 350F for 38-43 minutes or until a toothpick inserted in the middle comes out clean. Cool the cakes for 10 minutes in the pans before removing them from the pans to cool completely on wire racks. Once cooled freeze until ready to use.

Now we will make the Oreo filling mousse! This is super tasty. So, you’ll need 3/4c. of Oreo filling-combine that with butter, melt the two together and keep it warm.

Whip heavy cream in the bowl of an electric mixer until stiff peaks form. Set aside.

In the top of a double boiler (or a saucepan with a metal bowl on top) combine egg whites and sugar.

Cook and whisk these gently until the sugar is dissolved. It’s easiest to feel with your fingers if the sugar is dissolved or not. The mixture should not feel grainy. This is cooking the eggs to make them safe while still leaving them in a state in which they can be whipped which we are about to do.

Whip the egg white mixture in the bowl of an electric mixer until medium-stiff peaks form.

Fold the slightly warm butter/Oreo filling mixture into the whipped egg whites.

Then gently fold the Oreo filling/egg white mixture into the whipped cream until well combined. Place in a container and refrigerate until it stiffens up a bit.

Then place one of your frozen cakes flat side up on your cake board or serving plate. Pipe/spread all but about 1 1/2c. of the Oreo filling mousse onto the cake. This will make a lovely thick layer. Place the top layer of cake on flat side up, even up the edges of the mousse and freeze.

Now we get to make the super fudgy, almost glaze-like frosting! This is basically the same recipe as my favorite frosting, but I exchanged the powdered sugar with Oreo “flour” and the vegetable shortening with Oreo filling. In the bowl of an electric mixer whisk together the Oreo “flour,” vanilla and butter flavoring.

Whip in warm water.

Once the mixture is pretty well cooled, whip in the Oreo filling and cold butter. Whip for 10-20 minutes, it will be a bit fluffy.

Once your cake is good and frozen it’s time to put the frosting on the cake! This is kind of an odd frosting/glaze to work with so have your icing spatula ready before you start pouring. Pour on the frosting a bit at a time and spread it as you go.

Once the whole thing is covered in the frosting, place it in the freezer again before you add the decorations. Once the cake is frozen pipe on your borders and writing, or whatever else you want on there. Definitely, keep this cake refrigerated until you’re ready to use it, the frosting does not like to get warm!

So, there you have it a completely amazing Oreo cake that uses like 4 packs of Oreos to make it! I know it’s a bit crazy but if you love Oreos or know someone who does then this cake will be well worth making. You could even try different flavors fo Oreo if you wanted too.

What is your favorite Oreo filling? After the original flavor, I think the berry flavor is my favorite.

The Ultimate Cake for People Who Love Oreos
This cake uses 4 Family Packs of Oreos! Oreo Cake, Oreo filling mousse, and a super fudgy Oreo frosting. Need I say more?
  • For the Oreo Cake:
  • 1½c. flour
  • 1c. Oreo "flour"
  • ¼c. cocoa powder
  • 1t. baking soda
  • 1t. baking powder
  • 10T melted butter
  • 3 eggs
  • 1c. buttermilk
  • 2T. pure vanilla extract
  • 2c. sugar
  • ½t. salt
  • 1c. boiling water with 1 heaping T. instant coffee added
  • For the Oreo Filling Mousse:
  • ¾c. Oreo filling
  • 4T. butter
  • 1pt. heavy cream, whipped to stiff peaks
  • 2 egg whites
  • ½c. sugar
  • For the Oreo Frosting:
  • 6c. Oreo "flour"
  • 2t. pure vanilla extract
  • 1t. butter flavoring
  • 1½c. warm water
  • 2¾c. Oreo filling
  • ¾c. cold butter, cut into cubes
  1. For the Oreo Cake:
  2. Preheat oven to 350F. Grease and flour two 9-inch cake pans set aside.
  3. Whisk together the flour, 1c. Oreo flour, baking soda, and baking powder. Set aside.
  4. In the bowl of an electric mixer whip together the melted butter and 3 eggs.
  5. Whip in the buttermilk, 2T. vanilla, 2c. sugar, and salt. Whip in the dry ingredients. Add the coffee and mix until well combined.
  6. Divide the batter between the two prepared pans. Bake at 350F for 38-43 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10-minutes before cooling completely on wire racks. Freeze until ready to use.
  7. For the Oreo Filling Mousse:
  8. Melt the ¾c. Oreo filling and 4T. butter together, keep warm.
  9. In the top of a double boiler heat and whisk the egg whites and ½c. sugar until the sugar is dissolved. Whip in an electric mixer until medium-stiff peaks form.
  10. Fold the Oreo filling/butter mixture into the whipped egg whites, then fold the egg white mixture into the whipped cream until very well combined.
  11. Refrigerate until firm before using all but about 1½c. (for decoration) of the mousse to fill the cake. After the cake is filled place it back in the freezer until firm.
  12. For the Oreo Frosting:
  13. In the bowl of an electric mixer whip together the 6c. Oreo "flour," 2t. vanilla, and butter flavoring.
  14. Whip in the warm water until the mixture has cooled.
  15. Whip in the 2¾c. Oreo filling and 1½ stick of cold butter. Whip 10-20 minutes, the frosting should become slightly fluffy.
  16. Pour the frosting over the frozen cake in small amounts spreading it as you go for an even coating of frosting all over the cake.
  17. Freeze before adding additional decorations with the remaining Oreo Filling Mousse.

Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)