The Ultimate Oreo Cookie “Cake-ster” Cake: A Childhood Dream Reimagined

There are some desserts that transcend generations, evoking a sense of pure joy and nostalgia with every bite. For me, this Oreo “Cake-ster” Cake holds a special place in my heart. I remember the first time I encountered something similar – a store-bought treat that promised the delightful combination of fluffy cake and creamy, cookie-infused filling, all enrobed in a rich chocolate shell. It was a revelation! Fast forward years later, armed with my chef’s knife and a passion for recreating those cherished flavors, I embarked on a mission to perfect this humble yet utterly decadent creation. This recipe isn’t just about following steps; it’s about recapturing that childhood wonder, transforming simple ingredients into a masterpiece that’s surprisingly accessible for any home baker.

Recipe Overview

Here are the essential details to get you started on your “Cake-ster” adventure:

• Prep Time: 25 minutes
• Cook Time: 30 minutes (for baking the cake layers) + chilling time
• Total Time: 2 hours 55 minutes (including chilling and setting time)
• Servings: 12
• Yield: 1 two-layer cake
• Dietary Type: Dessert

Ingredients

Gather these components to bring your Oreo “Cake-ster” Cake to life.

For the Cake:

• 1 (18 1/4 ounce) package devil’s food cake mix
  • Chef’s Note: While the boxed mix is incredibly convenient and yields consistent results, feel free to use your favorite homemade devil’s food cake recipe if you have one. Just ensure it bakes into two 9-inch round layers.

For the Cream Filling:

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup sugar (for a sweeter filling, you can increase this slightly to taste)
• 2 cups Cool Whip frozen whipped topping, thawed
• 10-12 Oreo cookies, crushed

For the Chocolate Glaze:

• 2 1/4 cups semi-sweet chocolate chips
• 1/4 cup shortening (hard margarine can also be used)
• 3 tablespoons corn syrup (light or dark)
• 2 tablespoons water
• 2 teaspoons water (an additional amount for consistency)

Equipment Needed

• Two 9-inch round cake pans
• Mixing bowls (various sizes)
• Electric mixer (handheld or stand mixer)
• Rubber spatula
• Plate or serving platter
• Microwave-safe bowl
• Measuring cups and spoons
• Wire rack
• Spoon or offset spatula

Instructions

Follow these steps meticulously to construct your irresistible Oreo “Cake-ster” Cake.

1. Prepare and Bake the Cake Layers: Begin by preparing your chosen devil’s food cake mix according to the package directions. You’ll need two 9-inch round cake pans. Grease and flour them well, or line with parchment paper, to ensure the cakes release easily. Once baked, carefully remove each cake from the pans and place them onto a plate or wire rack to cool completely. Patience here is key; a fully cooled cake is essential for the next steps.

2. Prepare the Cream Filling: While the cake layers are cooling, it’s time to whip up the luscious cream filling. In a medium mixing bowl, combine the softened cream cheese and sugar. Beat these together with an electric mixer until they are well blended and smooth. Next, gently fold in the thawed Cool Whip frozen whipped topping. Be careful not to overmix; you want to maintain some of that airy texture. Finally, fold in the crushed Oreo cookies. Distribute them evenly throughout the cream cheese mixture.

3. Assemble the Cake: Once both cake layers are completely cool, it’s time to assemble. Place one cooled cake layer onto your serving plate or platter. Generously spread the prepared Oreo cream filling evenly over the top of this cake layer. Carefully top with the remaining cake layer, positioning it evenly.

4. Chill the Cake: This step is crucial for the integrity of the final glaze. Cover the assembled cake tightly with plastic wrap. Refrigerate it for a minimum of 2 hours, or even up to overnight. The cake must be very cold for the chocolate glaze to harden properly when applied.

5. Prepare the Chocolate Glaze: When the cake has chilled sufficiently, it’s time to make the decadent chocolate glaze. In a microwave-safe bowl, combine the semi-sweet chocolate chips, shortening, corn syrup, and the first 2 tablespoons of water.

6. Microwave and Stir the Glaze: Place the bowl in the microwave and heat on HIGH for approximately 1 minute and 30 seconds (1 1/2 minutes). Carefully remove the bowl and stir until the mixture is smooth and thoroughly combined. If there are still some unmelted chocolate chips, you can microwave in additional 15-second intervals, stirring after each, until fully melted and smooth.

7. Thicken the Glaze: Allow the chocolate glaze to sit for a few minutes. This brief resting period will allow it to thicken slightly, which is essential for achieving a beautiful drip effect down the sides of the cake.

8. Glaze the Cake: Retrieve the chilled cake from the refrigerator. Pour the slightly thickened chocolate glaze onto the top of the cake. Use the back of a spoon or an offset spatula to help guide the glaze, encouraging it to drip down the sides of the cake. You can also gently tilt the cake or use your spoon to spread it more evenly if desired.

9. Set the Glaze: Once the cake is beautifully coated with the chocolate glaze, immediately refrigerate the cake until the glaze is firm. This usually takes another 30-60 minutes, depending on your refrigerator’s temperature.

10. Store the Cake: Keep the finished Oreo “Cake-ster” Cake refrigerated at all times.

Expert Tips & Tricks

• Crushing Oreos: For the filling, I prefer to crush the Oreos in a zip-top bag using a rolling pin for a mix of fine crumbs and small cookie pieces. If you prefer a smoother filling, you can pulse them in a food processor until finely ground.
• Ensuring a Smooth Glaze: To guarantee a perfectly smooth glaze, make sure your chocolate chips are good quality. If your shortening is very hard, you might need to cut it into smaller pieces before microwaving with the chocolate.
• Glaze Consistency: If the glaze seems too thick after resting, stir in the additional 2 teaspoons of water, a little at a time, until it reaches a pourable, yet not watery, consistency.
• Perfect Drips: For those picture-perfect drips, pour the glaze relatively generously in the center of the cake and let gravity do most of the work. A gentle nudge with a spoon can help guide the flow.
• Baking the Cake Layers Ahead: For ultimate efficiency, you can bake the cake layers a day in advance. Let them cool completely, wrap them tightly in plastic wrap, and store them at room temperature.

Serving & Storage Suggestions

This Oreo “Cake-ster” Cake is best served chilled. Allow it to sit at room temperature for about 15-20 minutes before slicing to allow the glaze to soften slightly, making for cleaner cuts. It pairs wonderfully with a tall glass of cold milk, a scoop of vanilla ice cream, or even a rich hot chocolate.

Leftovers should be stored, tightly covered, in the refrigerator. This cake will keep well for up to 3-4 days. Due to the cream cheese filling and the chocolate glaze, it is not recommended for freezing.

Nutritional Information

Here’s an estimated breakdown of the nutritional content per serving:

Nutrient	Amount per Serving	% Daily Value
Calories	563.3 kcal	28%
Total Fat	31.8 g	48%
Saturated Fat	15.2 g	76%
Cholesterol	20.8 mg	6%
Sodium	458.6 mg	19%
Total Carbohydrate	72.7 g	24%
Dietary Fiber	3.1 g	12%
Sugars	49.6 g	198%
Protein	5.9 g	11%

Please note that these values are approximate and can vary based on the specific brands of ingredients used.

Variations & Substitutions

While this recipe is a classic for a reason, there’s always room for creativity:

• Different Cookie Varieties: Don’t limit yourself to classic Oreos! Try the golden Oreos for a lighter flavor, or even the mint-flavored ones for a refreshing twist.
• Chocolate Variations: For a richer chocolate flavor, you could use dark chocolate chips in the glaze. If you prefer milk chocolate, that would also work, though the glaze might be slightly softer.
• Cake Mix Alternative: As mentioned, a homemade devil’s food cake recipe is a fantastic substitute for the boxed mix.
• “Cake-ster” Size: You could certainly adapt this to a single-layer cake by using one 9-inch round pan and adjusting the filling amount accordingly. It would make for a quicker, albeit less visually striking, treat.

FAQs

Q: Why does the cake need to be chilled for so long before glazing?
A: Chilling the cake solidifies the cream cheese filling and makes the cake firm. This prevents the filling from melting or the cake from crumbling when the warm glaze is applied, ensuring a clean and beautiful finish.

Q: Can I use regular whipped cream instead of Cool Whip?
A: You can, but it’s important to whip it very stiffly. Stabilized whipped cream (often made with gelatin or cornstarch) will yield the best results, as regular whipped cream can deflate.

Q: How do I get the chocolate glaze to drip evenly?
A: Ensure the glaze is slightly thickened but still pourable. Pour it generously in the center and let gravity pull it down. Gently tilting the cake can also help.

Q: What’s the best way to cut this cake?
A: Use a sharp knife dipped in hot water and wiped dry between each cut. This will help prevent the glaze from cracking and ensure clean slices.

Q: Can I make the cake layers ahead of time?
A: Absolutely! Bake, cool completely, wrap tightly, and store at room temperature for up to two days.

Final Thoughts

There you have it – a recipe that bridges the gap between childhood treat and sophisticated dessert. This Oreo “Cake-ster” Cake is a testament to how simple ingredients, thoughtfully combined, can create something truly memorable. It’s a dessert that brings smiles, sparks conversations, and satisfies those deep-seated cravings for cookie-infused chocolatey goodness. I encourage you to gather your ingredients, embrace the process, and share this delight with your loved ones. It’s more than just a cake; it’s an experience, a nostalgic journey, and a delicious victory. Happy baking!