Oreo Overload Cake
Are you a fan of chocolate? What about Oreos? I thought so! As you know I’m a chocoholic and there isn’t a day that goes by that I don’t have at least one little bite of chocolate, even if it’s just one Hershey Kiss to take the edge off. If you’re a female then you know what I mean. There’s something so comforting about the rich, smooth and mellow taste of chocolate that I just can’t resist.
Since I haven’t made an over-the-top cake in a while, I’ve been rummaging through cookbooks, magazines and blogs to find that special cake to celebrate my birthday this year….which by the way is at the end of the month. During my quest a fun and creative blog that I follow created this sensational cake. Haley of The Domestic Rebel is probably one of the most creative bakers I’ve come across – with each of her creations more artistic than the last. When I saw her Oreo Overload Cake I knew I couldn’t wait until my birthday to try it, so I made it on Sunday…it’s gone now!
Haley’s cake is semi-homemade, and while I prefer baking from scratch, occasionally I’ll use a box mix, which honestly is almost always a winner! I did however, make a few changes to Haley’s cake. For the actual cake I used the box mix with Oreo Pudding mix added in. For the whipped cream filling I made my own instead of using Cool Whip, and also made my own chocolate icing for the topping.
This cake was To Die For! Whether you try my version or Haley’s, the Oreo Overload Cake is sure to be a hit. In fact, I had some people over yesterday and shared some slices with them, and one woman asked if I’d make it for her daughter’s birthday. That’s how sensational this is.
If you’re a fan of chocolate and Oreo’s, then do not pass up this recipe!
Oreo Overload Cake
A chocolate lovers dream!
- 1 box chocolate fudge cake mix, plus ingredients on back of box
- 1 (4 1/2 oz.) box instant dry Oreo pudding mix
- 1 (8 oz) pkg cream cheese, softened to room temperature
- ½ cup sugar
- 1 1/2 tsp. vanilla extract
- 2 cups heavy whipping cream
- 1/4 cup powdered (confectioners) sugar
- 10 Oreo cookies, crushed
- 1 stick butter
- 4 Tbsp. unsweetened cocoa powder
- 6 Tbsp. milk
- 1 tsp. vanilla
- 1 box Powdered Sugar, sifted
- 10 Oreos, each quartered
- Cake: Preheat your oven to 350 degrees F. Liberally grease two 9″ cake pans with cooking spray and set aside.
- Prepare cake batter according to package directions; add entire box of dry pudding mix into cake batter and stir to incorporate. Pour cake batter evenly among both baking pans, and bake for approx. 15-20 minutes, or until a toothpick inserted near the center comes out mostly clean. Allow cakes to cool in pan for about 20 minutes before inverting them onto wire racks to cool completely.
- Filling: In a large bowl, beat together cream cheese, sugar and 1 teaspoon vanilla, until smooth and creamy.
- In a mixing bowl using the whisk attachment, add whipping cream, 1/4 cup powdered sugar, and 1/2 tsp. vanilla. Whip until stiff peaks form.
- Gently fold in whipped cream, to combine with cream cheese mixture.
- Add the 10 crushed Oreos to whipped cream/cream cheese blend, carefully folding them in until incorporated.
- Icing: Combine butter, unsweetened cocoa powder, and milk in a saucepan and bring to a boil for approximately 2 minutes. Remove from heat and add 1 teaspoon vanilla and 1 box sifted powdered sugar; stir to blend until a smooth consistency.
- Plate: Set 1 cake layer onto a platter, flat side facing up.
- Spread Oreo cream filling over entire surface of cake. (This will be about 1 1/2 inches thick)
- Top with remaining cake layer, flat side down.
- Pour icing over cake, allowing icing to drip down sides of cake.
- Break remaining 10 Oreos in quarters and arrange on top of cake.
Note: Store in refrigerator, covered.