Today, we’re going to be taking a look at the perfect Oreo cookie cake pan recipe. Whether you’re looking for an Oreo chocolate chip cake, a cookie dough Oreo cake, or a cake in the shape of an Oreo – it goes without saying that Oreo cakes are delicious and decadent. Oreos are one of the most popular snacks not just in the US, but across the world.
And it’s not difficult to see why. They’re sweet, crunchy, and instantly take you back to your childhood. So today, we’re going to look at how to incorporate them into a cake.
What Is An Oreo Cookie Cake?
An Oreo cookie cake is exactly as it sounds – but it can actually be one of two things, and we’ll be looking at both today. The first is an almost cheesecake-like Oreo cookie dessert, and the second is a cookie cake in the shape of a giant Oreo. Both are equally as delicious, but the first is much quicker to make and requires fewer ingredients.
How Do You Make An Oreo Cake?
Every recipe for an Oreo cake will be different. But the most important ingredients and equipment you’ll need are Oreos (of course) and also a circular baking pan or tin. This is especially important when you’re making a cake that has the traditional Oreo shape. We’ll be taking a closer look at how to perfect these cakes in this post.
Oreo Cookie Cake Pan Recipe
An Oreo cake baking pan recipe is perfect for any occasion; whether you’re looking for a birthday cake or any other celebration cake – you simply can’t go wrong with an Oreo cake. This first Oreo Cookie Cake recipe is inspired by All Recipes.
The ingredients you’ll need for this recipe are:
- 1/2 cup of butter
- 1 packet of chocolate sandwich cookies (preferably Oreos)
- 1 container of frozen whipped topping
- 2 packets of cream cheese
- 1 cup of confectioner’s sugar
- 2 cups of milk
- 1 packet of vanilla instant pudding mix
Now all you need to do is:
Step 1: Make the base
Break the cookies into smaller bite-sized chunks. Save around one cup of those chunks for the topping of your cake. Melt the butter and add to your broken down pieces of cookies, and mix well. Press the mixture into a pan and place in the freezer for around 5 minutes.
Step 2: Mix the topping
Add the confectioner’s sugar, cream cheese, and half of the whipped topping into a bowl and mix well. Spread the mixture on top of your slightly frozen base and place it back into the freezer.
Step 3: Decorate and enjoy
Make your instant pudding mix following the instructions on the packet. Remove your cake from the freezer and spread the pudding mix on top. Cover your pudding mix with the remainder of the whipped topping and decorate your cake with the crushed cookies you kept aside from earlier. If not serving your cake immediately, be sure to keep it in the refrigerator.
Giant Oreo Cake Recipe
If you’re wanting to make a slightly more luxurious dessert, this Giant Oreo Cake recipe from Fashion Cooking is definitely the one to choose. While the decoration may take a bit of time, it’s certainly worth the additional effort.
The ingredients you’ll need are:
- 180g of cocoa powder
- 180g of all-purpose flour
- 1/2 teaspoon of salt
- 110g of butter
- 400g of granulated sugar
- 2 large eggs (beaten)
- 1 tablespoon of vanilla extract
- 130g of butter
- 800g of icing sugar
- 2 teaspoons of vanilla extract
- 2 tablespoons of milk
- icing pen
- cookie cutters
Now all you need to do is:
Step 1: Make your giant Oreo biscuits
Preheat your oven to 180C. Grab a bowl and cream your sugar and butter together. Add the eggs individually. Once mixed, add your vanilla extract.
In a separate bowl, sift your flour, salt, and cocoa, and then add to the biscuit mix. Combine until you form a dough. Keep around 70g of dough and place it in the refrigerator.
With your remaining dough, divide into two balls and spread the dough into two cake tins. Bake for around 25 minutes and leave to cool.
Step 2: Make your icing
While your biscuits are cooking, add butter, sugar, vanilla, and milk to a bowl and whisk until creamy. Using parchment paper, line a cake tin and place your creamy icing on top. Place in your refrigerator for around an hour
Step 3: Make your topping
Using your spare dough, roll out on a floured surface (to around 3mm thick). Cut out the following shapes with the dough: 1.5cm squares x8, 1cm square x1, 2cm square x1. Now cut each square again diagonally to make 4 triangles.
Grab your cookie cutters and make the word “OREO”, alongside 15 “I” letters. Then make 25 tiny balls with the dough. With the remaining dough, roll a thin sausage shape to encircle the word Oreo. Bake the shapes for around 8 minutes, at the same temperature as your biscuits.
Step 4: Assemble and enjoy!
Once your biscuit cakes are cool, remove them from the tins. Grab one cake and place it facing up. Using your creamy filling from step 2, spread with generous help, and then place the second cake on top, facing down.
Now it’s time to add the shapes, which you’ll notice create an almost identical version of the much-loved Oreo cookie. Secure the shapes with an icing pen, this works like glue and will stop any movement. Once decorated, your cake is complete and ready to serve. Enjoy!
I hope this article has helped you to discover the perfect Oreo cookie cake pan recipe. These recipes are super easy to make and will be great for transporting any guests you have over back to their childhood – you’re never too old for an Oreo…just don’t forget the accompanying glass of milk too!
Do you know of any other Oreo cake recipes that you’d like to share? Or know of any tips and tricks when it comes to Oreo cakes? If so, please feel free to let me know in the comments below. Sharing is caring!
Oreo Cookie Cake
- 1/2 cup butter
- 1 packet chocolate sandwich cookies (preferably Oreos)
- 1 container frozen whipped topping
- 2 packets cream cheese
- 1 cup confectioner's sugar
- 2 cups milk
- 1 packet vanilla instant pudding mix
- Break the cookies into smaller bite-sized chunks. Save around one cup of those chunks for the topping of your cake. Melt the butter and add to your broken down pieces of cookies, and mix well. Press the mixture into a pan and place in the freezer for around 5 minutes.
- Add the confectioner's sugar, cream cheese, and half of the whipped topping into a bowl and mix well. Spread the mixture on top of your slightly frozen base and place it back into the freezer.
- Make your instant pudding mix following the instructions on the packet. Remove your cake from the freezer and spread the pudding mix on top. Cover your pudding mix with the remainder of the whipped topping and decorate your cake with the crushed cookies you kept aside from earlier. If not serving your cake immediately, be sure to keep it in the refrigerator.