This is my kids’ favorite cake: a Giant Oreo Cookie Cake. It’s simple to make, fun to serve, and perfect for sharing with family and friends.
We made this for a small home celebration for my kids’ birthdays, and it’s always a hit. While I usually bake from scratch, this recipe is a welcome shortcut that still delivers great flavor and presentation.
I followed the original recipe closely, with the brand choices noted below. It’s one of the most popular Oreo cakes online and always draws compliments.
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INGREDIENTS for Giant Oreo Cookie Cake
- 1 package (two-layer size) devil’s food cake mix (Duncan Hines)
- 4 squares baking chocolate, semi-sweet (Ghirardelli)
- 1/4 cup butter (1/2 stick)
- 1 package (8 oz) Philadelphia cream cheese, softened
- 1/2 cup sugar
- 2 cups thawed Cool Whip topping
- 12 Oreo cookies, coarsely crushed
HOW TO MAKE Giant Oreo Cookie Cake
Preheat the oven to 350°F (175°C).
Prepare the cake batter according to the package directions and bake in two 9-inch round pans. Cool cakes in pans for 10 minutes, then invert onto wire racks and remove the pans. Allow the cakes to cool completely.
Microwave the baking chocolate and butter in a small microwave-safe bowl on HIGH for about 2 minutes, or until the butter melts. Stir until the chocolate is fully melted and smooth. Alternatively, melt the chocolate and butter together over low heat on the stovetop. Set aside to cool for about 5 minutes.
While the chocolate cools, beat the softened cream cheese and sugar in a large bowl with an electric mixer until well blended. Fold in the thawed Cool Whip and the coarsely crushed Oreo cookies until evenly combined.
Place one cake layer on a serving plate (trim the top if needed to level it). Spread the cream cheese and Oreo filling over this layer, then top with the second cake layer. Pour the chocolate glaze over the top and smooth it to the edges. Let the glaze set for about 10 minutes or until slightly firm. Store the cake refrigerated until serving.
The finished cake looks impressive and tastes even better—rich chocolate, creamy filling, and crunchy Oreo pieces make it a crowd-pleaser.
If you’d like to explore the original version that inspired this cake, look for the Kraft Chocolate-Covered Oreo Cookie Cake. For more recipes and updates, consider joining the site or following Manila Spoon on social platforms.
Giant Oreo Cookie Cake
Ingredients
- 1 package 2-layer devil’s food cake mix (Duncan Hines)
- 4 squares baking chocolate, semi-sweet (Ghirardelli)
- 1/4 cup butter (1/2 stick)
- 1 (8 oz) package Philadelphia cream cheese, softened
- 1/2 cup sugar
- 2 cups thawed Cool Whip topping
- 12 Oreo cookies, coarsely crushed
Instructions
- Heat the oven to 350°F (175°C).
- Prepare the cake batter and bake in two 9-inch round pans as directed on the package. Cool in pans for 10 minutes, then invert onto wire racks and cool completely.
- Microwave the chocolate and butter in a small microwave-safe bowl on HIGH for 2 minutes or until the butter melts. Stir until smooth and let cool 5 minutes. (Or melt together over low heat on the stovetop.)
- Beat the cream cheese and sugar until blended. Gently fold in the Cool Whip and crushed Oreos.
- Place one cake layer on a plate, spread with the cream cheese mixture, and top with the second cake layer. Pour the chocolate glaze over the top, smooth, and let stand about 10 minutes until set. Keep refrigerated until serving.
Nutrition
Carbohydrates: 36 g
Protein: 3 g
Fat: 14 g
Let us know how it turned out!