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Giant OREO Cookie Cake

Watch everyone's eyes light up when you make this recipe and bring out this fantastic cake, made to look like a giant-sized Oreo cookie. The best part? It tastes as good as it looks!
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Course lunch/dinner, Snack
Cuisine American
Servings 16 people
Calories 5535 kcal

Equipment

  • 2 9-inch Round Cake Pans
  • 1 Electric Mixer
  • 2 Large Mixing Bowls
  • 2 Wire Racks For cooling cakes
  • 1 Microwave-Safe Bowl For melting chocolate

Ingredients
  

Main

  • 1 15.25 ounce package Duncan Hines Devil's Food cake mix
  • 1 cup water
  • 3 large eggs
  • ⅓ cup vegetable oil
  • 4 ounces semisweet baking chocolate
  • ¼ cup butter
  • 1 8 ounce package cream cheese, softened
  • ½ cup white sugar
  • 2 cups thawed frozen whipped topping
  • 12 Oreo cookies coarsely crushed

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C). Coat two 9-inch round cake pans with cooking spray.
  • Combine cake mix, water, eggs, and vegetable oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into centers comes out clean, 24 to 29 minutes. Cool cakes in the pans for 10 minutes; invert carefully onto wire racks. Cool cakes completely.
  • Place chocolate and butter in a small microwave-safe bowl; microwave on high power until butter is melted, about 2 minutes. Stir until chocolate is completely melted; cool 5 minutes.
  • Meanwhile, beat cream cheese and sugar in a large bowl with an electric mixer until combined; gently stir in whipped topping and crushed cookies.
  • Place 1 cake layer on a plate; top with cream cheese mixture. Place remaining cake layer on cream cheese mixture layer; spread with chocolate glaze. Let stand until firm, 10 minutes. Store in the refrigerator.

Notes

For optimal flavor, consider using a high-quality devil's food cake mix or adding a tablespoon of dark cocoa powder to enhance richness. Ensure cream cheese is at true room temperature for a smooth, lump-free filling; over-beating the cream cheese mixture after adding whipped topping can deflate it, so fold gently. Cool the chocolate glaze slightly before spreading to prevent melting the cream cheese layer. For a clean finish and easier slicing, chill the assembled cake for at least 30 minutes before serving. Don't skip cooling the cakes completely on wire racks; this prevents condensation and a soggy bottom, ensuring a perfect texture.