Home Cake Chocolate Oreo Cream Cake

Chocolate Oreo Cream Cake

by Laura

Last week it was my hubby’s birthday and on his birthday I always have a chocolate cake for him.  He absolutely loves chocolate cake.  Knowing me, I can’t just make a regular old cake, right?  So I was initially thinking of making one of his favorites, Chocolate Cream Cake from the Lion House cookbook.  That was my plan.  Then I came across a recipe for an Oreo cake from Kraft.  My hubby also LOVES Oreos.  So I decided to make a hybrid of the two recipes to make this chocolate Oreo cream cake.

It turned out to be absolutely delicious and my hubby was a happy man.  It was the perfect way to celebrate his birthday!  It was just like a big oreo cookie coated in frosting.  YUM!  My hubby also loves frosting so I made sure this chocolate Oreo cream cake had a good coating of it.

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Chocolate Oreo Cream Cake | realmomkitchen.com

Chocolate Oreo Cream Cake


  • Cake:
  • 1 pkg chocolate cake mix (I used triple chocolate)
  • ingredients need to make the cake on the back of the box
  • Filling:
  • 8 oz. reduced fat cream cheese, softened
  • 1/2 cup sugar
  • 2 cups Cool whip (I used the extra creamy kind)
  • 12 oreo cookies, coarsely crushed
  • Frosting:
  • 1/3 cup plus 1 Tbsp. cocoa powder
  • 6 Tbsp. butter, softened
  • 4 1/2 cup powdered sugar
  • 1 1/2 tsp. vanilla
  • 5 to 6 Tbsp milk or more if needed


  1. Prepare cake mix according to package directions for 2 9-inch round cakes. For easy removal from the pan, grease the bottom of the pan, then line it with a piece of parchment that has been cut to fit the bottom of the pan. Place the parchment in the pan and then grease the parchment and sides of the pan. Cook Cake according to the package. Allow to cool for 10 minutes and remove from the pan. then allow cake to cool completely.
  2. Once cakes are completely cooled, prepare the filling by beating the cream cheese and sugar together with a hand mixer until well blended. Fold in the cool whip until almost blended then fold in the crushed oreos.
  3. In another bowl, make the frosting by whisking together the cocoa powder and powdered sugar. Then add the butter, vanilla, and milk. Blend with a mixture until smooth. Add additional milk if needed to make the frosting spreadable.
  4. Now it’s time to assemble the cake. With a serrated knife, cut off the domed top of each of the rounds to make the cake even and level. Save the parts you cut off for another use. Place one round on your serving platter or cake plate. Top with half of the filling mixture and spread evenly. Top with the other cake round.
  5. Now use the reaming filling to fill in the center filling section of the cake so that the filling layer is completely even with the cake layers. You may not need all of the filling. Then cover the top and sides of the cake with the chocolate frosting. You may have some leftover frosting.


With the cake pieces sliced off the rounds, I sandwiched the leftover filling between them. Then I topped it with the extra frosting I had and had a little mini cake.

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Recipe adapted from the Lion House Recipes and Kraft.

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Can i make this cake and leave it for the following day..

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Do I use sweetened or unsweetened cocoa powder for the frosting?

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Amber May 18, 2012 - 12:50 pm

I just pulled my cakes out of the oven to make this, I can’t wait for it be finished.

Randi May 13, 2012 - 9:48 am

I made this cake yesterday and it was yummy! (I also commented yesterday but I’m not sure where that one went)
I took note of the previous reviewers’ tips and used 1 tub of cool whip in the filling and the second one for thinning out the frosting. I crumb coated the sides with the leftover filling and crushed oreos (cream removed) on top of the finished cake.
The parchment paper tip will be followed next time as some pieces of the cake stuck to the bottom of the pan because of the extra chocolate that gets stirred into the pans before baking with the triple chocolate cake mix.

Randi May 13, 2012 - 9:48 am

..just saw my previous comment…oops!

Randi May 12, 2012 - 4:17 pm

I just made this cake and it looks delicious! I took a couple of previous reviewers’ advice and used just one container of cool whip and I used the second container as a thinner for my frosting. I used some of the filling as my “crumb coat” on the sides as well. I also crushed some oreos (creme removed) for the top of the cake. I can’t wait to taste this at the bbq tonight!
For next time: I will definitely use your tip to use parchment paper at the bottom of the pans as a few small pieces of the cake stuck to the bottom because of the extra chocolate that was added to the “Triple Chocolate” cake mix. I may use a Devils Food Cake mix at another time to tone down the chocolate.

Christina January 5, 2013 - 8:36 pm

I used Bakers Joy spray and the cakes came out of pans wonderfully !

jaynie May 3, 2012 - 3:36 pm

this looks so good,but have a question about assembling the cake.When you put the first cake layer on cake plate and add 1/2 of filling.Then top with 2nd cake round.Then the next step says now, use the remaining filling to fill in the center filling section of the cake so that the filling layer is completely even with the cake layers.Then frost the top and sides of cake.This is confusing for me because the picture doesn’t show any filling near the frosting.Thanks for any tips!

Colleen May 9, 2012 - 2:50 am

Jaynie: she means once you have the 2 cakes placed together with the filling between them, take even more filling and go around the outside of the cakes where they gap, and make the filling ulr7all the way to the outside.
This is only if you don’t do that when you put the filling on top the bottom layer. Even if you do go all the way to the edge, there is most likely going to be an ‘indention’ around your cake. Just fill it in so that when you frost with the chocolate, there won’t be an indention around your cake.

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Lisa K February 21, 2012 - 7:42 am

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Christy January 16, 2012 - 8:43 pm

Does anyone have any suggestions on a substitution for the cream cheese in the filling recipe? I can’t stand cream cheese but this recipe looks awesome and I’d love to make it.

Piper January 12, 2012 - 1:31 pm

I just made this recipe and have yet to taste it, but I used the remainder of the filling as a first crumb coat on the sides. I popped it in the fridge while I made the icing, which I separated into two parts (btw I used WAY more than the suggested 5-6 Tbsp to achieve the desired consistency) and set aside three quarters, and added even more milk to the last quarter to have a more fluid spread which I used as a crumb coat. After refrigerating again, I put on the final, thicker, coat of icing and then promptly covered with crushed Oreos (cream removed). It’s beautiful and I imagine it will taste even better!

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I want to make this cake for my boyfriend’s birthday but I’m really confused with the last step, can someone walk me through it please!

Diana September 22, 2011 - 9:56 pm

I also found this on Pinterest and just made this tonight for a dinner party. It didn’t disappoint – received many compliments on how good it tasted! Three suggestions to future chefs: 1) I only used one cup (one container) of cool whip, and that was plenty for the filling, 2) the recipe makes WAY too much frosting, next time I’ll cut it in half and 3) I loved another commenter’s suggestion of putting crushed oreos on the top after frosting – it really gave it a finished look! Happy baking!

orangesugar August 15, 2011 - 4:22 pm

Is this the original recipe?
I just made this cake and it is delicious. Since I hate using box anything I used Hershey’s Perfectly Chocolate Cake recipe. I also made half a batch of Perfectly Chocolate Frosting instead of the glaze. I also did not bother with flattening out the round part of the cake.
My only problem is that there is so much oreo filling. I think if I were to make it again I would half the filling and that would be the perfect amount.

Jayme August 11, 2011 - 3:26 pm

I’ve made this twice in the past week! The first time I made it because my mom saw it posted on my Pinterest board and thought it looked good. My mom does not normally care for any kind of cake, and since she actually said she thought this one looked good, I thought I’d make it. She went nuts for it! 🙂 As did my kiddos (all 7 of them – and pleasing all of them with 1 thing is a rarity!). I made it again today – but double the size. I made 2 13X9 cakes and then stuffed with the filling and topped with the frosting – it is ginormous! It has to be though, I’m feeding it to 20 teens at a back to school party. I doubt there will be any left. Thanks for the FANTASTIC recipe! 🙂

Jenn August 4, 2011 - 2:19 pm

I was just curious – in your instructions on the filling it says “mix cream and sugar” but in the ingredients for the filling it doesn’t call for cream. How much should be used? 🙂

Holly H. August 3, 2011 - 4:46 pm

Just wanted to let you know I made this for a birthday party and it is absolutely delicious! The leftovers were gone in a flash.
I should have chilled the cake after putting the filling in, but I didn’t and ended up with a few white streaks in the frosting! But, I covered the outside in crushed oreos and it turned out fabulous!

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Jennie June 28, 2011 - 8:09 am

I’m making this for my birthday tomorrow! Do I have to share with my husband and 3 year old twins?
I found this on Pinterest. Seems to be quite popular on the boards right now 🙂

Candy June 18, 2011 - 2:16 pm

I just made my husband this cake for Father’s Day. I can’t wait to dig into it. I made a couple small changes though. I only put the 1/3 cup of cocoa, I didn’t add the additional cocoa. I also had cool whip left over after I made the filling, so I mixed that into the frosting to make it a little lighter.

Jenna June 17, 2011 - 7:55 pm

I made this for my 16th party. I loved the cakes and filling together but I thought the frosting was a little overpowering. I think I nice cream cheese frosting would be great.

Miss Meghan @ scratch-made wife June 2, 2011 - 7:01 am

Wow! That cake looks soooo good. Do you think the filling would stand up enough to be a frosting? I’m looking for a tasty Oreo frosting recipe that *doesn’t* use shortening.
p.s. Your site is beautiful. Love it!

M May 22, 2011 - 8:13 pm

I want to thank you so much for posting this. Its an easy but yummy looking cake. I am going over to my boyfriends to teach him how to cook and I feel like he and his family will love it.

Kelly May 20, 2011 - 1:06 pm

How do you store this cake since it has the cream cheese in it? Does it need to be kept in the fridge?

Molly May 20, 2011 - 7:11 am

I just came across your website & am so impressed with what I’ve seen! Simple, delicious looking recipes that seem like the perfect mix between being very unique yet using what I have in my pantry. So excited to get home & make something! Thank you!

[email protected] May 19, 2011 - 5:42 pm

If I had some Oreos, I would seriously get up and make this right now. No wonder the hubby was happy, this looks delicious.

Deborah May 19, 2011 - 9:51 am

Today is the day of the Oreo!! I blogged about Oreo cupcakes, but now I want a slice of your cake!!

Heather of Kitchen Concoctions May 19, 2011 - 8:36 am

Oreos seem like the theme of the day, with multiple bloggers sharing recipes with them! LOL! Good thing I LOVE Oreos! This cake looks divine!


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