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!
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!
Ingredients needed for Decadent Chocolate Cake with Whipped Oreo Icing
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, ½ 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.
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.
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Family Friendly Recipes
Chocolate Cake with Whipped Oreo Icing
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 teaspoon 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, ½ 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.
✱ Nikki's Tips
Nutrition
Nutrition 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.
Antonio says
So easy to make! And it’s light and fluffy and tastes so good. Thank you!
Nikki Lee says
Thank you so much, Antonio!
Jeanne Lythgoe says
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.
Nikki Lee says
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
Mac Venable says
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
Nikki - Soulfully Made says
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!
emily says
will this hold up longer than a day. I want to use for filling on a 2 or 3 tier bridal shower cake
Nikki - Soulfully Made says
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.
Bernice P says
This sounds wonderful... Do you think it would work as cupcakes or a 9 x 13 size cake.
Thanks
[email protected] says
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!
Bernice P says
Thank you .. will do! Happy Easter to you and your family.
Bernice P says
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.
[email protected] says
I am so glad you loved it! I load it down with the icing because my son loves it lol! I would have loved to see your pictures Bernice! Much love, Nikki
Juniper says
I accidentally used normal chocolate cake mix instead of devil will it still be good
Julie @ Back To My Southern Roots says
My son saw this and said he wanted it for his birthday cake! Looks divine!
[email protected] says
That is my son's request too! His is this coming week! Thank you so much and wish your son Happy Birthday! I hope y'all love it like we do!
Sue Lau says
My daughter would go crazy for this. She loves cookies and cream anything, especially cake.
[email protected] says
Sue it is my son's favorite! The cookies and cream part is so light and fluffy!
Amy's Cooking Adventures says
This looks so amazing! I want to jump through my screen right now and take a slice!
Carlee says
You are speaking to my cookies and cream loving heart here. (and my sweet tooth!) This has my name written all over it!
[email protected] says
Carlee my whole family just loves this one! I may or may not have issues licking this bowl clean 😉
Jolene says
Love the naked edges of the cake, that way I can eat more frosting straight out of the bowl 🙂
[email protected] says
Jolene, I know we are fast friends because that is how I like it too! Even as delicious as this is it has a airy lightness to it with the whipped topping.
Wendy says
OH my....that whipped oreo frosting is screaming my name.
[email protected] says
Wendy, it is heavenly! It's hard not to eat all and save some for the cake! 😉