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Chocolate Cake with Whipped Oreo Icing is a deliciously soft, moist pudding filled cake topped or layered with pillowy whipped Oreo Cookie icing! This can be made as a layer, bundt, or sheet cake – anyway you make it is sensational!

Chocolate Bundt Cake with Oreo Whipped Cream Icing on a rustic cake stand

As February draws near, my son Drew and my Momma start dreaming of this family favorite! This is their requested cake for  BIRTHDAY CELEBRATIONS.  And I bet once you try this you will be dreaming of chocolate and lusciously whipped OREO ICING too!

You know me and simple so this cake is made with a cake mix. I know all you GASPers out there! I add in some really decadent  ingredients that make this one THE BOMB!! My kids are cringing at me saying that I know!

But don’t knock it till ya try it! I don’t think you will be disappointed. It’s so YUMMY in spite of this shortcut! You will never know it’s not from scratch!

Now let me tell ya, you are going to have to risk temptation from licking that spoon on this AMAZINGLY creamy and dreamy icing! Honestly the recipe calls for enough to have some left over, because my bunch always want a little extra! So you go ahead and take a lick 😉

Sometimes I ice the entire cake to keep those Oreo lovers happy, but I think it is pretty leaving some of the cake NAKED! So if you like it this way too, just give the icing lovers in your life an extra dollop on the side! Y’all just keep in mind my cake decorating skill are not MAD! But is sure tastes delish!

Chocolate Layer Cake with Whipped Oreo Icing on a white cake stand

Ingredients needed for Decadent Chocolate Cake with Whipped Oreo Icing

Chocolate Cake with Oreo Whipped Cream Ingredients

How to make Chocolate Cake with Oreo Whipped Cream

Step 1.   Blend together 1 devil’s food cake mix, 1 small box of instant chocolate pudding, 1 cup of vegetable oil, 1 cup of sour cream, 1/2 cup of milk, 4 eggs and 1 teaspoon of vanilla.

You can also add in 1 to 2 cups of mini chocolate chips (depending on how much chocolate you LOVE). My mom likes the chips in the cake and my son doesn’t as much. Both ways are delicious.

Step 2.  Pour evenly into 2 – 9 inch round greased cake pans or a bundt cake pan.

Step 3.   Bake at at 350 degrees for glass or metal pans and 325 degrees for dark or coated pans – in 9 inch pans for 24 to 34 minutes or 39 to 50 minutes in bundt pan. Please check as ovens vary and I have found this to change each time I cook!  Let cool in pan for 10 to 15 minutes and then turn over onto baking rack to finish cooling completely. 

Slice of Chocolate Cake with Whipped Oreo Icing

Step 4. For the icing pulse 1 sleeve of Oreo (12) cookies until they are pretty fine.  If you do not have a food processor or blender put in a ziplock bag and beat with a can or rolling pin! Then beat heavy whipping cream with powdered sugar and a teaspoon of vanilla with a mixer. Whip until medium peaks form. Then fold in crushed cookies.

Step 5.   Ice cooled cake and serve!

This cake must be stored in the refrigerator because of the whipped cream icing! It stores well for 3 to 4 days.

Chocolate Cake topped with a dollop of Oreo Whipped Cream on a White Plate

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Chocolate Cake with Oreo Whipped Cream on a Rustic Tin Cake Stand on a White Doily

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a close-up of chocolate cake with whipped oreo icing with a slice missing
Recipe
4.87 from 22 votes

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Chocolate Cake with Whipped Oreo Icing

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 12
Author: Nikki Lee
Chocolate Cake with Whipped Oreo Icing is a deliciously soft, moist pudding filled cake topped or layered with pillowy whipped Oreo cookie icing! 
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Ingredients 

  • 1 box devil's food cake mix
  • 1 small box of instant chocolate pudding
  • 1 cup vegetable oil
  • 1 cup sour cream
  • ½ cup milk
  • 4 eggs
  • 1 teaspoon of vanilla
  • 1 to 2 cups of mini chocolate chips, optional

Oreo Whipped Cream

  • 2 cups heavy whipping cream
  • 12 Oreo Cookies, Plus more for garnish, (you can add more if desired)
  • ¼ to ½ cup powdered sugar, adjust for sweetness to taste)
  • 1 tsp vanilla

Instructions

  • Blend together 1 devil's food cake mix, 1 small box of instant chocolate pudding, 1 cup of vegetable oil, 1 cup of sour cream, 1/2 cup of milk, 4 eggs and 1 teaspoon of vanilla. You can also add in 1 to 2 cups of mini chocolate chips.
  • Pour evenly in 2 - 9 inch round greased cake pans or bundt pan.
  • Bake at at 350 degrees for glass or metal pans and 325 degrees for dark or coated pans - in 9 inch pans for 24 to 34 minutes or 39 to 50 minutes in bundt pan. Please check as ovens vary and I have found this to change each time I cook!  Let cool in pan for 10 to 15 minutes and then turn over onto baking rack to finish cooling completely. 
  • While cake is cooling.  Pulse 1 sleeve of oreo cookies until they are pretty fine.  If you do not have a food processor put in a ziplock bag and beat with a can or rolling pin!
  • Beat heavy whipping cream with powdered sugar and a teaspoon of vanilla with a mixer. Whip until medium to firm peaks form. Fold in crushed cookies.
  • Once completely cooled, ice cake and serve. For bundt cake you can serve on the side or fill middle and top with additional Oreos for presentation.
  • Store in refrigerator for up to 3 to 4 days.

Notes

If I ice the entire cake I use an extra cup of whipping cream and 1/4 cup more powdered sugar.

Nutrition Information

Serving: 11 serving Calories: 553kcal (28%) Carbohydrates: 52g (17%) Protein: 6g (12%) Fat: 38g (58%) Saturated Fat: 15g (94%) Polyunsaturated Fat: 19g Trans Fat: 1g Cholesterol: 90mg (30%) Sodium: 334mg (15%) Fiber: 2g (8%) Sugar: 32g (36%)

Nutritional Disclaimer

Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

©️Soulfully Made

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29 Comments

    1. Yes, any should work. I usually use a devils food cake mix and it now is about 13.25 ounces. Anything around that size will work.

  1. 5 stars
    Delicious!! I made this for a birthday at work at it was a BIG hit! Is there a way to make the icing a little bit thicker/heavier? It was delicious but I would like it to be slightly more substantial.

    1. I am glad you loved this. Yes it is a light frosting. If you want more of a buttercream frosting try 1 cup softened salted butter, 4 cups powdered sugar, tsp vanilla, pinch of salt, 2 – 3 TBLS whipping cream and about 1 1/4 cups (12-14 cookies) crushed Oreos. Beat butter for about 4 mins add in half of the powdered sugar and beat until combined. Add in vanilla, salt and then slowly start adding in whipping cream until you like the consistency. Fold or stir in the Oreos. – Enjoy

      1. Hi,
        I came across your recipe and I’m so excited to try it out. I was wondering if I’m able to freeze the frosting? Or freeze the cake once I use this whip cream frosting?

      2. I haven’t tested freezing this one. The frosting likely won’t be as fluffy as when freshly made.

  2. OMG!
    I used lemon Oreos and Moist Lemon cake mix and added 1/2 teaspoon of lemon extract to the vanilla. I put a few drops of the extract and a little yellow food coloring in the whip cream.

    Next week…COCONUT

    1. I love the variations you can make with this recipe and cake mixes. I love your use of the lemon Oreos! Fabulous idea. I make a lemon version, but haven’t used the lemon oreos with them! That is up on my to make list soon! Love it Mac! Cannot wait to hear about the Coconut cake this week!

      1. I usually store the cake in the refrigerator for 3 or 4 days. For best results I would do the cake the day before. If you are topping it. I top it the morning of so it is freshest. I make the icing the day before.

    1. Yes. I think it would work well either way! Just follow the times on the cake mix for each way. I usually set my timer a little earlier to check as ovens vary! I would love to see how they turn out! Make sure you share your pics with me! Happy Easter Bernice!

      1. 5 stars
        I made this cake for Easter in a 13 x 9 pan. Easy to make and it was delicious….. everyone loved it. I will definitely make this again. I made the full frosting recipe and it was more than needed for this size cake.. so next time I will cut it back a bit.. but it was divine. My camera batteries died so no pictures of the cake..

        Thank you for this wonderful recipe.

  3. You are speaking to my cookies and cream loving heart here. (and my sweet tooth!) This has my name written all over it!