The Oreo Cookie “Cakester” Cake combines rich devil’s food cake with a creamy Oreo filling, topped with a luscious chocolate glaze. The delightful dessert is perfect for any occasion and will satisfy your sweet tooth cravings. Get ready to impress your friends and family with the scrumptious cake that’s sure to be a hit.
For those looking to swap ingredients, you can easily use a different cake mix flavor if devil’s food isn’t your jam. If you need a lighter option, consider using low-fat cream cheese and whipped topping. Just keep in mind that the substitutions might alter the flavor and texture slightly. Always check for any allergies, especially with the cookies and chocolate, as they can contain gluten and dairy.
Cookies
Oreo Cookie ” Cakester” Cake Recipe
Ingredients
- 1 (18 1/4 ounce) package devil’s food cake mix
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup sugar
- 2 cups cool whip frozen whipped topping, thawed
- 10 -12 Oreo cookies, crushed
- 2 1/4 cups semi-sweet chocolate chips
- 1/4 cup shortening (can use hard margarine)
- 3 tablespoons corn syrup (light or dark)
- 2 tablespoons water
- 2 teaspoons water
Instructions
- Prepare and bake the cake according to the package directions using two 9-inch round cake pans.
- Remove each cake from the pans and let cool completely on a wire rack.
- While the cakes cool, make the cream filling by beating together 1 (8 ounce) package of softened cream cheese and 1/2 cup of sugar in a bowl until well blended.
- Fold in 2 cups of thawed Cool Whip and the 10-12 crushed Oreo cookies until the mixture is combined and fluffy.
- Spread the cream filling mixture on top of one cooled cake layer, then carefully place the second cake layer on top.
- Cover the assembled cake with plastic wrap and refrigerate for at least 2 hours, or overnight, to ensure it is very cold.
- For the chocolate glaze, combine 2 1/4 cups semi-sweet chocolate chips, 1/4 cup shortening, 3 tablespoons corn syrup, 2 tablespoons water, and 2 teaspoons water in a microwave-safe bowl.
- Microwave the mixture on HIGH for about 1-1/2 minutes, then stir until smooth and well combined.
- Let the glaze sit for a few minutes to thicken slightly before pouring it over the top of the cake, allowing it to drip down the sides; a spoon can help guide it if necessary.
- Refrigerate the cake immediately until the glaze is firm, and store any leftovers in the refrigerator.
Part of our Homemade Cookie Recipes collection — Part 6 of 7:
If you’re on the hunt for another irresistible treat, take a moment to enjoy the Oreo Cookie Drops. The delightful bites blend the rich flavor of Oreos with creamy cream cheese, all dipped in smooth chocolate. The Oreo Cookie “Cakester” Cake would pair perfectly with a batch of the cookie drops for a truly decadent dessert spread.