Chocolate Cake with Oreo Cream Cheese Frosting

We had a surprise party for my sister-in-law a couple weeks ago and I made this gigantic cake for the party. Processed with VSCOcam with c1 preset
I did not realize it was going to be so huge! It was probably 10 inches tall (at least) and weighed a ton!

The benefit to such a big cake is that you can cut the slices thin and the pieces will still be huge! It was a super easy recipe and you could modify the frosting and cake to fit any flavor profile you prefer!

I always struggle when it comes to making birthday cakes because I want to make sure the person being celebrated loves the cake, but that everyone at the party likes it as well. I had a million different ideas but ultimately went with this cake and it seemed to be a hit. I don’t know if I’ve ever met someone who didn’t like Oreo’s in their desserts!

If you remember the Salted Caramel Vanilla Bean cake I made a few weeks ago…you will probably notice a trend in the style of these cakes. It is my new favorite way to decorate a cake. It is way easier and I like the rustic vibe you end up with. I recommend trying this style cake and experimenting with all different sauces, flavors and frostings!






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Recipe: Chocolate Oreo Cake

Serves 15-20


For the Cake:

1 Box Devil’s Food Cake Mix (with or without pudding)

1 Package Instant Chocolate Pudding Mix

1 Teaspoon Salt

2 Teaspoons Vanilla Extract

3/4 Cup Sour Cream

3/4  Cup Vegetable Oil

3 Eggs

1/3 Cup Warm Water

1 Cup Semisweet Chocolate Chips

For the Oreo Cream Cheese Frosting:

12 Tablespoons Butter, Softened

4 oz Cream Cheese (half a brick)

1 Tablespoon Vanilla Extract

1 1/2 Pounds Powdered Sugar

3 Tablespoons Milk

25 Oreo Cookies, Chopped


For the Cake:

Preheat oven 350 degrees.

Grease and parchment line 2, 9 inch cake pans, set aside.

Combine the bag of cake mix, pudding packet, salt, vanilla, sour cream, oil, eggs and water in the bowl of a stand mixer and beat well. Scrape down sides and bottom and mix until completely incorporated.

Stir in chocolate chips and evenly disperse batter into two cake pans.

Place into oven and bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean, or the cake bounces back when lightly touched on the top.

Remove from oven and let cool for about 20-30 minutes in pans, then invert onto a wire cooling rack and cool completely.

While the cakes cool, you can make the frosting.

For the Frosting: 

Cream together the butter and cream cheese.

Slowly add the powdered sugar and the vanilla

Add milk until a desired frosting consistency is reached. If it becomes too runny you can add more sugar until it is a desired thickness.

Fold in chopped Oreo cookies.

Place one cake on a plate and drizzle with a thin layer of chocolate sauce (you can use any type of sauce here, or you can skip this step. You could do a marshmallow, peanut butter, caramel or jam layer here as well). Once drizzled, spread about 1/2 the frosting evenly over the cake, leaving a small space around the edge of the cake. Place the second layer on top of the frosting and repeat with sauce and frosting. Finish off with a drizzle of chocolate sauce and serve! If you want to make this cake ahead of time, you can refrigerate it until needed, but let the frosting warm to room temperature before serving!





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