This cake is always a crowd pleaser. Who doesn’t like Oreos? The cake I used was adapted from this Chocolate Crazy Cake at Cookie Madness. You can use your favorite chocolate cake recipe, but I really do like this one. Top that with a layer of thick chocolate pudding, Oreo pieces, and a creamy vanilla whipped cream topping, and you have one heck of a dessert.
I’ve made this as a layer cake, which worked great, or as a sheet cake as pictured above. It just depends on what you want your finished cake to look like, and how much effort you want to put into it. The layer cake is really striking, but it takes a little more work.
Oreo Cream Cake
- 3 cups all-purpose flour
- 2 cups white sugar
- 1 teaspoon salt
- 2 tsp baking soda
- 1/2 cup unsweetened cocoa powder (I used dark)
- 3/4 cup vegetable oil
- 2 Tablespoons distilled white vinegar
- 2 teaspoons vanilla extract
- 2 cups cold water
Preheat oven to 350 degrees F.
Stir together flour, sugar, salt, soda, and cocoa together in a large bowl. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with whisk. Pour into ungreased 9 x 13 pan. Bake for 30 to 40 minutes, or until tooth pick inserted comes out clean. Let cool.
For assembling cake:
- 1 package Oreos, broken into quarters (you may only use 3/4 of the package)
- 1 box (4-serving size) instant chocolate fudge pudding mix
- 1 box (4-serving size) instant vanilla pudding mix
- 2 cups milk
- 1 container (8 oz) Cool Whip
Mix chocolate pudding mix and ONE cup of milk with a whisk (this is half the amount called for on the box) until combined. Spread over cake.
Cover with Oreo pieces. The more you can fit on, the better!
Mix vanilla pudding mix and ONE cup of milk with a whisk. Let stand 2-3 minutes until thickened. Mix in cool whip with a whisk until combined and no yellow/white streaks remain. Spread over cake and top with a few remaining Oreo pieces if desired.