16 Decadent Oreo Cake Recipes Irresistible

Calling all Oreo lovers! If you’re obsessed with that iconic cookie crunch and creamy filling, get ready to swoon over these 16 decadent Oreo cake recipes. From no-bake delights to showstopping layered masterpieces, we’ve got a treat for every craving. Whether you’re baking for a party or just indulging your sweet tooth, these irresistible cakes are guaranteed to impress. Ready to dive in? Let’s get baking!

Oreo cheesecake with chocolate ganache

This no-bake Oreo cheesecake is a dreamy, decadent treat with a crunchy cookie crust and silky chocolate ganache—perfect for impressing guests without breaking a sweat!

Ingredients:

• 24 Oreo cookies (divided)
• 5 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup heavy cream
• 1 cup semi-sweet chocolate chips

Instructions:

1. Make the crust: Crush 18 Oreos (filling included) into fine crumbs. Mix with 5 tbsp melted butter until combined. Press firmly into a 9-inch springform pan and chill for 15 minutes.
2. Prepare the filling: Beat 16 oz cream cheese, 1/2 cup sugar, and 1 tsp vanilla until smooth. In a separate bowl, whip 1 cup heavy cream to stiff peaks, then fold into the cream cheese mixture. Chop remaining 6 Oreos and gently fold in. Spread over the crust and refrigerate for 4 hours.
3. Make the ganache: Heat 1 cup heavy cream until steaming (do not boil). Pour over 1 cup chocolate chips, let sit for 2 minutes, then stir until smooth. Cool slightly, then pour over the chilled cheesecake. Refrigerate for 1 more hour.

The magic here? The ganache sets into a glossy, fudgy layer that contrasts perfectly with the fluffy cheesecake and crunchy Oreo base—it’s a triple-texture win!

Tip: For clean slices, dip your knife in hot water and wipe it clean between cuts.

Layered Oreo mousse cake

This dreamy Layered Oreo Mousse Cake is a no-bake showstopper—creamy, crunchy, and guaranteed to impress with minimal effort!

• 24 Oreo cookies (divided)
• 4 tbsp unsalted butter, melted
• 1 1/2 cups heavy cream, cold
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1/4 cup mini chocolate chips (optional garnish)

1. Crush 18 Oreos (reserve 6 whole cookies) into fine crumbs. Mix crumbs with 4 tbsp melted butter and press firmly into a 9″ springform pan. Freeze for 10 minutes.
2. Beat 1 1/2 cups heavy cream to stiff peaks. In another bowl, whip 8 oz cream cheese, 1/2 cup powdered sugar, and 1 tsp vanilla until smooth. Fold whipped cream into cream cheese mixture.
3. Spread half the mousse over the crust. Crumble 3 reserved Oreos on top. Repeat with remaining mousse and last 3 Oreos. Chill for 4+ hours.
4. Garnish with mini chocolate chips before slicing. Use a hot knife for clean edges!

The magic? Each bite delivers silky mousse, crunchy cookie layers, and that iconic Oreo flavor—no oven required.

Tip: For extra decadence, drizzle slices with melted chocolate or caramel sauce.

Oreo brownie cake with whipped cream

This decadent Oreo brownie cake is a dreamy mashup of fudgy chocolate and creamy cookie crunch—perfect for birthdays or anytime you need a showstopping dessert.

Ingredients:

• 1 box (18.3 oz) fudge brownie mix (plus ingredients listed on the box: typically 2 eggs, ½ cup oil, ¼ cup water)
• 15 Oreo cookies, coarsely chopped (plus 3 extra for garnish)
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• ½ tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. Prepare the brownie batter according to package instructions. Fold in the chopped Oreos, reserving a handful for topping. Pour into the pan.
3. Bake for 30–35 minutes until a toothpick inserted 1 inch from the edge comes out clean. Cool completely in the pan.
4. Beat the heavy cream, powdered sugar, and vanilla extract with a hand mixer until stiff peaks form, about 3 minutes.
5. Invert the cooled brownie onto a plate, spread whipped cream over the top, and sprinkle with reserved Oreo crumbs. Slice and serve!

The magic here? The brownie stays ultra-moist thanks to the Oreos melting into the batter, while the whipped cream keeps it light.

Tip: For cleaner slices, chill the cake for 20 minutes before cutting.

Cookies and cream Oreo cake

This dreamy Oreo cake layers rich chocolatey goodness with crunchy cookie bits for a dessert that’s as fun to make as it is to devour.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup boiling water
• 15 Oreo cookies, coarsely crushed (plus extra for garnish)
• 2 cups heavy whipping cream
• ¼ cup powdered sugar

Instructions:

1. Preheat oven to 350°F. Grease two 8-inch round cake pans and line with parchment.
2. Whisk together 1 ½ cups flour, 1 cup sugar, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt in a large bowl. Add 1 cup buttermilk, ½ cup oil, 2 eggs, and 2 tsp vanilla; mix until smooth. Stir in 1 cup boiling water (batter will be thin). Fold in 1 cup crushed Oreos.
3. Divide batter evenly between pans. Bake for 25–30 minutes until a toothpick comes out clean. Cool completely.
4. Beat 2 cups heavy cream and ¼ cup powdered sugar to stiff peaks. Assemble cake with whipped cream between layers and on top. Press remaining Oreo crumbs onto sides and garnish with whole cookies.

The magic here? The boiling water makes the cake unbelievably moist, while the Oreo bits add a playful crunch in every bite.

Tip: Freeze the cake layers for 15 minutes before frosting to prevent crumbs in your whipped cream!

Chocolate Oreo lava cake

This decadent lava cake combines rich chocolate with crunchy Oreo bits for a gooey, irresistible dessert that’s ready in under 30 minutes—perfect for impressing last-minute guests!

Ingredients:

• 4 oz semi-sweet chocolate, chopped
• 1/2 cup unsalted butter
• 1/2 cup powdered sugar
• 2 large eggs
• 1 large egg yolk
• 1 tsp vanilla extract
• 1/4 cup all-purpose flour
• 1/4 tsp salt
• 4 Oreo cookies, roughly crushed
• Extra butter and cocoa powder (for ramekins)

Instructions:

1. Preheat oven to 425°F. Generously butter four 6-oz ramekins and dust with cocoa powder.
2. In a microwave-safe bowl, melt 4 oz chocolate and 1/2 cup butter in 30-second intervals, stirring until smooth. Let cool slightly.
3. Whisk in 1/2 cup powdered sugar, then add 2 eggs, 1 egg yolk, and 1 tsp vanilla extract. Stir until fully combined.
4. Gently fold in 1/4 cup flour and 1/4 tsp salt, then mix in the crushed Oreos.
5. Divide batter evenly among ramekins. Bake for 12–14 minutes until edges are set but centers are still jiggly.
6. Let cool 1 minute, then invert onto plates and serve immediately.

The magic? Crack into the cake to reveal a molten Oreo-studded center—the contrast of warm chocolate and crunchy cookie bits is pure bliss.

Tip: For extra drama, top with a scoop of vanilla ice cream and drizzle with melted chocolate.

Oreo icebox cake with fresh berries

This no-bake dessert is pure magic—layers of creamy whipped topping, Oreos, and juicy berries come together in a fuss-free showstopper.

Ingredients:

• 1 (14.3 oz) package Oreo cookies (about 36 cookies)
• 3 cups heavy cream, cold
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 2 cups mixed fresh berries (strawberries, raspberries, blueberries), plus extra for garnish

Instructions:

1. Prep the cream: In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract with a hand mixer until stiff peaks form, about 3–4 minutes.
2. Layer the cake: Spread a thin layer of whipped cream (about 1/2 cup) in the bottom of a 9×13-inch baking dish. Arrange a single layer of Oreos over the cream, breaking a few to fill gaps. Top with 1 cup of berries, then spread 1 cup of whipped cream over the berries. Repeat layers twice more, ending with whipped cream.
3. Chill: Cover and refrigerate for at least 6 hours (or overnight) until the cookies soften into cake-like layers.
4. Serve: Just before serving, scatter extra berries on top. Slice or scoop with a spatula.

The beauty of this dessert? The Oreos transform into tender, almost brownie-like layers while the berries add a bright, juicy contrast.

Tip: For a fun twist, swap the berries with sliced bananas or a drizzle of chocolate sauce!

Oreo red velvet cake

This decadent Oreo red velvet cake combines rich cocoa, tangy buttermilk, and crunchy Oreo crumbs for a showstopping dessert that’s as fun to make as it is to eat!

Ingredients:

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 2 tbsp cocoa powder
• 1 cup buttermilk
• 1 ½ cups vegetable oil
• 2 large eggs
• 2 tsp vanilla extract
• 1 oz red food coloring
• 1 cup crushed Oreos (plus extra for garnish)
• 8 oz cream cheese frosting

Instructions:

1. Preheat oven to 350°F. Grease two 9-inch round cake pans and line with parchment paper.
2. Whisk together 2 ½ cups all-purpose flour, 1 ½ cups granulated sugar, 1 tsp baking soda, 1 tsp salt, and 2 tbsp cocoa powder in a large bowl.
3. In another bowl, mix 1 cup buttermilk, 1 ½ cups vegetable oil, 2 large eggs, 2 tsp vanilla extract, and 1 oz red food coloring until smooth. Gradually fold into dry ingredients.
4. Gently stir in 1 cup crushed Oreos, then divide batter evenly between pans. Bake for 30–35 minutes until a toothpick comes out clean. Cool completely.
5. Frost cooled layers with 8 oz cream cheese frosting, then press additional crushed Oreos onto the sides for a textured crunch.

The surprise Oreo crumbs in every bite add a playful twist to classic red velvet, while the cream cheese frosting keeps it luxuriously tangy.

Tip: For extra drama, drizzle melted white chocolate over the top and sprinkle with mini Oreo halves!

Oreo tiramisu cake

This no-bake Oreo tiramisu cake layers coffee-soaked cookies with creamy mascarpone for a dessert that’s decadent yet effortless—perfect for impressing guests or treating yourself!

Ingredients:

• 24 Oreo cookies, divided
• 1 cup strong brewed coffee, cooled
• 1 (8 oz) package mascarpone cheese, softened
• 1 cup heavy cream
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 2 tbsp cocoa powder, for dusting

Instructions:

1. Line an 8×8-inch dish with parchment paper. Dip 12 Oreos one at a time into the coffee for 2 seconds, then arrange in a single layer on the bottom of the dish.
2. In a large bowl, beat the mascarpone, heavy cream, sugar, and vanilla extract with a hand mixer until stiff peaks form, about 3 minutes.
3. Spread half the mascarpone mixture over the soaked Oreos. Crush the remaining 12 Oreos into coarse crumbs and sprinkle evenly over the cream layer.
4. Top with the remaining mascarpone mixture, smoothing gently. Cover and refrigerate for at least 4 hours (or overnight).
5. Just before serving, dust with cocoa powder using a fine sieve.

The magic here? Oreos replace traditional ladyfingers, adding a chocolatey crunch that contrasts dreamily with the velvety mascarpone.

Tip: For a boozy twist, add 1 tbsp coffee liqueur to the brewed coffee!

Oreo chocolate chip cookie cake

This decadent cookie cake combines the best of both worlds—chewy chocolate chip cookies and crunchy Oreo pieces—for a dessert that’s sure to wow at any gathering.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup semi-sweet chocolate chips
• 1 cup roughly chopped Oreo cookies (about 8 cookies)

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, beat the softened butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar until fluffy, about 2 minutes. Add the eggs and 2 tsp vanilla extract, mixing until combined.
3. In a separate bowl, whisk together the flour, 1 tsp baking soda, and 1/2 tsp salt. Gradually add to the wet ingredients, mixing just until incorporated.
4. Fold in the chocolate chips and chopped Oreos, then press the dough evenly into the prepared pan.
5. Bake for 25–30 minutes, until the edges are golden but the center is still slightly soft. Let cool in the pan for 15 minutes before transferring to a wire rack.

The magic here? The Oreo pieces stay delightfully crisp against the soft cookie base, creating a fun contrast in every bite. Serve warm with a scoop of vanilla ice cream for the ultimate treat.

Tip: For extra gooeyness, underbake by 2–3 minutes—the residual heat will finish the job as it cools!

Oreo caramel drizzle cake

This decadent Oreo caramel drizzle cake is a showstopper—layers of rich chocolate cake, crushed Oreos, and a silky caramel finish make it impossible to resist.

Ingredients:

• 1 box (15.25 oz) chocolate cake mix (plus ingredients listed on box: eggs, oil, water)
• 1 cup heavy cream
• 1/2 cup caramel sauce, plus 2 tbsp for drizzling
• 1 1/2 cups crushed Oreos (about 15 cookies), divided
• 1/4 cup powdered sugar

Instructions:

1. Preheat oven to 350°F. Prepare chocolate cake mix according to package instructions. Fold in 1 cup crushed Oreos, then pour batter into a greased 9×13-inch pan. Bake for 28–32 minutes, until a toothpick comes out clean. Let cool completely.
2. In a large bowl, whip heavy cream and powdered sugar to stiff peaks. Gently fold in 1/2 cup caramel sauce and remaining 1/2 cup crushed Oreos.
3. Spread the whipped cream mixture over the cooled cake. Drizzle with remaining 2 tbsp caramel sauce and refrigerate for 1 hour before slicing.

The magic here? The crushed Oreos in the batter add a fun crunch, while the caramel-infused whipped cream keeps every bite luxuriously smooth.

Tip: For extra drama, sprinkle a few whole Oreos on top just before serving.

Oreo peanut butter cup cake

This decadent cake combines two classic favorites—Oreos and peanut butter cups—into one show-stopping dessert that’s as fun to make as it is to eat.

Ingredients:

• 1 box (15.25 oz) chocolate cake mix (plus ingredients listed on box: eggs, oil, water)
• 24 Oreo cookies, divided (16 left whole, 8 crushed)
• 1 cup creamy peanut butter
• 1/2 cup powdered sugar
• 8 Reese’s peanut butter cups, chopped
• 1 cup heavy cream
• 1/2 cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350°F. Prepare chocolate cake batter according to package instructions. Gently fold in 8 crushed Oreos.
2. Pour batter into a greased 9×13-inch pan. Press 16 whole Oreos evenly into the batter. Bake for 28–32 minutes, until a toothpick comes out clean. Cool completely.
3. Beat peanut butter and 1/2 cup powdered sugar until smooth. Spread over cooled cake, then sprinkle chopped peanut butter cups on top.
4. Heat 1 cup heavy cream until steaming. Pour over 1/2 cup chocolate chips; let sit 2 minutes, then stir until smooth. Drizzle ganache over cake.

The magic here? The Oreos baked right into the cake stay perfectly crisp, adding a surprise crunch to every bite.

Tip: For cleaner slices, chill the cake for 30 minutes before cutting.

Oreo pound cake with vanilla glaze

This decadent Oreo pound cake is a dreamy twist on the classic, packed with cookie crumbles and topped with a silky vanilla glaze—perfect for satisfying your sweet tooth!

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs, room temperature
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• ½ cup sour cream
• 15 Oreo cookies, coarsely crushed (plus extra for topping)
• 1 cup powdered sugar
• 2 tbsp milk
• ½ tsp vanilla extract (for glaze)

Instructions

1. Preheat oven to 325°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, beat 1 cup butter and 1 ½ cups granulated sugar until fluffy. Add eggs one at a time, then mix in 2 tsp vanilla extract.
3. Whisk together flour, ½ tsp baking powder, and ½ tsp salt. Alternate adding the dry ingredients and ½ cup sour cream to the butter mixture, mixing just until combined.
4. Fold in 15 crushed Oreos, then pour batter into the prepared pan. Bake for 60–70 minutes, until a toothpick comes out clean. Cool in pan for 15 minutes, then transfer to a wire rack.
5. For the glaze, whisk 1 cup powdered sugar, 2 tbsp milk, and ½ tsp vanilla extract until smooth. Drizzle over cooled cake and sprinkle with extra Oreo crumbs.

The contrast of the tender pound cake with crunchy Oreo bits and that glossy vanilla glaze makes every bite irresistible. Tip: For extra cookie flavor, swap the milk in the glaze with Oreo-infused milk (soak crushed cookies in warm milk for 10 minutes, then strain).

Oreo funfetti cake

This playful Oreo funfetti cake is a crowd-pleaser—crunchy cookie bits, colorful sprinkles, and a tender crumb make it a hit for birthdays or just because!

Ingredients:

• 1 box (15.25 oz) white cake mix
• 1 cup whole milk
• 1/2 cup vegetable oil
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup rainbow sprinkles
• 10 Oreo cookies, coarsely crushed (plus extra for garnish)
• 1 cup vanilla frosting

Instructions:

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. In a large bowl, whisk together cake mix, milk, vegetable oil, eggs, and vanilla extract until smooth. Fold in rainbow sprinkles and crushed Oreos.
3. Pour batter into the prepared pan and bake for 28–32 minutes, until a toothpick inserted in the center comes out clean. Let cool completely.
4. Spread vanilla frosting evenly over the cake. Top with extra crushed Oreos for crunch.

The magic here? Oreo chunks stay delightfully crisp in every bite, contrasting the soft cake and creamy frosting. Kids (and adults!) will love the surprise texture.

Tip: For extra flair, mix a handful of sprinkles into the frosting before spreading!

Oreo s’mores cake

This decadent mash-up combines campfire nostalgia with cookie-lover’s bliss—perfect for birthdays or just because!

Ingredients:

• 1 box (15.25 oz) chocolate cake mix (plus ingredients listed on box: eggs, oil, water)
• 16 Oreo cookies, coarsely crushed
• 1 1/2 cups mini marshmallows
• 1/2 cup graham cracker crumbs
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup heavy cream

Instructions:

1. Preheat oven to 350°F. Prepare chocolate cake batter as directed on the box. Fold in crushed Oreos, then pour into a greased 9×13-inch pan.
2. Bake for 28–32 minutes until a toothpick comes out clean. Let cool 10 minutes.
3. Turn oven to broil. Sprinkle mini marshmallows evenly over the warm cake. Broil 1–2 minutes until toasted (watch closely!).
4. Meanwhile, microwave chocolate chips and heavy cream in 30-second intervals, stirring until smooth. Drizzle over marshmallows, then dust with graham cracker crumbs.

The magic? Gooey marshmallow pockets melt into the Oreo-speckled cake, while the graham cracker crunch ties it all together.

Tip: For extra drama, torch the marshmallows instead of broiling!

Oreo banana split cake

This no-bake dessert combines the nostalgic flavors of a banana split with the crunch of Oreos—perfect for summer potlucks or lazy weekend treats.

Ingredients:

• 24 Oreo cookies, crushed (about 2 cups)
• 6 tbsp unsalted butter, melted
• 1 (8 oz) package cream cheese, softened
• 1/4 cup granulated sugar
• 1 (8 oz) tub whipped topping, thawed
• 3 ripe bananas, sliced
• 1 (20 oz) can crushed pineapple, drained
• 1/2 cup chopped walnuts
• 1/2 cup chocolate syrup
• Maraschino cherries, for garnish

Instructions:

1. Prep the crust: Mix crushed Oreos and melted butter in a bowl. Press firmly into a 9×13-inch dish. Chill for 15 minutes.
2. Make the filling: Beat cream cheese and sugar until smooth. Fold in half the whipped topping. Spread over the crust.
3. Layer the fruit: Arrange banana slices over the cream layer, then top with drained pineapple and walnuts.
4. Finish it off: Spread remaining whipped topping over the fruit. Drizzle with chocolate syrup and garnish with cherries. Refrigerate for 4 hours before serving.

The magic here? The Oreo crust adds a deep chocolatey contrast to the sweet, fruity layers—no ice cream maker required!

Tip: For a neater slice, run your knife under hot water before cutting.

Oreo coconut cream cake

This dreamy no-bake dessert layers crushed Oreos with fluffy coconut cream for a decadent treat that’s as easy as it is impressive.

Ingredients

• 24 Oreo cookies (divided)
• 5 tbsp unsalted butter, melted
• 1 (13.5 oz) can full-fat coconut milk, chilled overnight
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup sweetened shredded coconut (toasted, for garnish)

Instructions

1. Prep the crust: Crush 18 Oreos into fine crumbs (reserve 6 whole cookies). Mix crumbs with 5 tbsp melted butter until combined. Press firmly into a 9-inch pie dish and freeze for 15 minutes.
2. Make the cream: Scoop the solid coconut cream from the chilled can (discard liquid). Whip with 1/4 cup powdered sugar and 1 tsp vanilla until stiff peaks form, about 3 minutes.
3. Assemble: Spread coconut cream over the chilled crust. Crumble reserved Oreos over the top and sprinkle with 1/2 cup toasted coconut. Chill for 2 hours before slicing.

The magic here? Toasted coconut adds crunch against the velvety cream, while the Oreo crust stays satisfyingly chewy—no oven required!

Tip: For cleaner slices, dip your knife in hot water before cutting.

Conclusion

With 16 irresistibly decadent Oreo cake recipes, there’s something here for every sweet tooth! Whether you’re craving a classic layer cake or a no-bake treat, these desserts are sure to delight. We’d love to hear which one you try first—drop a comment with your favorite or share this roundup on Pinterest so fellow bakers can join the fun. Happy baking!