As promised, here is the delectable, scrumptious Oreo Cake recipe created, baked, and photographed by food and lifestyle blogger Kimberley Copithorne. Get this (and more!) in the upcoming Health and Happiness Cookbook. Officially releases May 1st. If you aren’t a member of my chick lit only email list (and want to get links right to your inbox) subscribe right here.

Perfect Mother’s Day gift.


Oreo Cake


For the Cake:

½ cup of butter

1½ cups of brown sugar

1 teaspoon of vanilla

3 large eggs

1 cup of sour cream

1 cup of cake flour

¾ cup of all-purpose flour

1 teaspoon of baking soda

¼ teaspoon of salt

⅓ cup of cocoa powder

½ cup of water

For the Filling:

1 package (8 ounces) of cream cheese

⅔ cup of granulated sugar

1 cup of whipping cream

½ package of Oreos

For the Icing:

1 package of Oreos

1 cup of softened salted butter

4 cups of icing sugar

4 tablespoons of whipping cream

For the Ganache:

8 ounces of thinly sliced pure milk chocolate

8 ounces of heavy whipping cream


For the Cake:

Preheat the oven to 375 F.

Grease and flour two round cake pans. Cream the butter, sugar, eggs, sour cream, and vanilla in a large bowl with an electric mixer. In a medium-sized bowl, sift the dry ingredients 3 times.

Boil the water and add the cocoa powder to it.

Add all of the dry ingredients to the creamed mixture and beat it until everything is incorporated. Then add the water and cocoa mixture. Beat it until it is just mixed. Distribute the batter evenly between the two pans.

Bake the cakes for 20-25 minutes or until a toothpick inserted into the middle of the cake comes out clean. Let the cakes cool for 10 minutes and then allow them to cool completely on a cooling rack.

For the Filling:

Whip the whipping cream until it has stiff peaks and can stand straight up. Crush the Oreos in a plastic bag.

Blend the cream cheese and granulated sugar with a handheld mixer. Blend the mixture until the sugar has dissolved and no longer feels grainy when rubbed between your fingers.

Fold the whipping cream into the cream cheese mixture. Once that is done, fold in the Oreos as well. Place the filling into the fridge until it’s time to assemble the cake.

For the Icing:

Place the Oreo cookies inside a plastic bag and seal it. Smash the cookies with a rolling pin until they’re small chunks and crumbs.

Whip the butter with a mixer. Add the icing sugar and whipping cream. Add the Oreos until the mixture is just blended. Avoid breaking the cookies any further.

Set the icing aside.

For the Ganache:

In the microwave, heat the cream until it just starts to simmer.

Place the milk chocolate in a metal bowl. Pour the hot cream over it and let it sit for 5 minutes. After 5 minutes, slowly mix the ingredients together with a spatula until the mixture becomes smooth and has no streaks of cream or solid pieces of chocolate.

Allow the ganache to cool for 15 minutes before assembling the cake.

To Assemble the Cake:

Slice each cake in half widthwise. You will have 4 pieces.

In between each layer, add the filling. You should end up with three layers of the filling.

Once the filling is in the cake, began spreading the icing onto the cake. Cover the whole cake with a layer of icing about ½ inch thick.

With an icing bag and a tip, make 8 icing swirls on top of the cake. Place an Oreo in the middle of each swirl. Pour ganache into the center of the top of the cake.

Cut the cake into equal pieces and serve it with a side of ice cream!

Don’t forget to grab your copy of The Health and Happiness Cookbook starting May 1st—and check back for exciting new recipes and behind-the-scene glimpses in the meantime!