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+ servings
a close-up of chocolate cake with whipped oreo icing with a slice missing
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4.94 from 15 votes

Chocolate Cake with Whipped Oreo Icing

Chocolate Cake with Whipped Oreo Icing is a deliciously soft, moist pudding filled cake topped or layered with pillowy whipped Oreo cookie icing! 
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Cakes
Cuisine: American
Servings: 12
Calories: 553kcal
Author: Nikki Lee

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.

Notes

If I ice the entire cake I use an extra cup of whipping cream and ¼ cup more powdered sugar.

Nutrition

Serving: 11 serving | Calories: 553kcal | Carbohydrates: 52g | Protein: 6g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 334mg | Fiber: 2g | Sugar: 32g