Delicious Oreo Cookie Chocolate Cake

Chocolate-Covered Oreo Cookie CakeWell, it party time! Today is the official date of Eden’s birthday and we’ll be having family over for cake and ice cream after dinner. Eden requested a Oreo Cookie Cake. I’ve made this cake once before, so I knew that it was pretty easy to make. I followed the recipe, but omitted the chocolate glaze on top and opted for our favourite frosting instead.

Chocolate-Covered Oreo Cookie Cake

This recipe was adapted from the original that I found on All Recipes. It makes approximately 16 servings.


  1. Heat oven to 350 degrees F.
  2. Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 minutes. Invert onto wire racks; gently remove pans. Cool cakes completely.
  3. For the filling ~ beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in whipped topping and crushed cookies.
  4. Stack cake layers on plate, filling with cream cheese mixture. Add a few sprinkles of extra cookies over the top and edges of the filling (the cookies become covered in whip topping and you can’t see the black/white contrast, so I added a few cookie crumbs to get that look.)
  5. The original recipe calls for a chocolate glaze on top. You will need Microwave chocolate and butter in small microwaveable bowl on high 2 minutes. or until butter is melted. Stir until chocolate is completely melted. Cool 5 minutes. Spread chocolate glaze on top of the cake; let stand 10 minutes or until firm. Keep refrigerated.

Roy Family Favourite Frosting:

Instead of the glaze, I made a batch of our all time favourite frosting and then made rose like swirls all over the cake.

My aunt used to make this frosting when I was a kid and I absolutely loved it. It is made with a cooked white sauce made with flour and milk. You cook the flour and milk until it forms a thick pudding like texture and then add butter, white sugar (NOT ICING SUGAR) and vanilla. It is super creamy and not as sweet as most icing. You really have to try it as it is very different from any regular butter icing. The issue is that I have found it to be a bit finicky to work with and it isn’t the best for decorating. I used it on this cake and it worked out quite well, but I have run into problems before. I have tried many variations of the recipe over the years and I think I get pretty consistent results now that I have worked out some of the issues. The recipe I now follow is from Our Best Bites. Their proportions seem to work well on a consistent basis. For this cake, I doubled their recipe.

Cindy’s Tips:

  • Stir milk/flour mixture constantly to avoid scorching and forming lumps.
  • Transfer the pot with the white sauce to an ice bath (ice cubes in a bowl). Set the pot on ice and stir it regularly to avoid lumps and a crust forming on top. I used to place it in the fridge, but would often get a crust on the surface that will not beat out when making the icing. UGH! So, I stick to the ice bath and don’t have that problem anymore.
  • Stir the vanilla into the cooled flour/milk mixture.
  • MAKE SURE THE WHITE SAUCE IS COMPLETELY COOL or even COLD before proceeding. Be patient.
  • Add the white sauce one tablespoon at a time and beat well between. I use the whisk attachment on my beater to make the icing fluffier.
  • Beat for 7 to 8 minutes or until the sugar is dissolved and you can not feel the granules when you rub a bit between your fingers.

I know what you’re thinking….this seems like too much of a hassle, but believe me it is worth it. I have had to start over with this icing more times than I can count, but it didn’t prevent me from figuring out how to make it work. It is sooooooo yummy!

Swirly Rose Cake Decorations:

I used a large open star tip. Started at the center and while working my way out by circling around the center, I twisted the tip slightly. I would make about two rotations per rose. I started by just doing the top cake and was going to leave it at that as I really did like the look of chocolate on the bottom, Oreo center and then the white roses on top, but I worried about the bottom layer drying out if left exposed until tomorrow evening. I decided to go ahead and place another row of roses around the bottom layer to prevent drying. It doesn’t matter how good the cake looks, if it is dry then the effort is all for nothing. This was my first attempt at making these rose/swirls. They aren’t perfect by a long shot, but not bad for a newbie.

Although our theme is really more for the kid’s party on Saturday, I thought the white swirls were a classic look that somewhat went with our snowflake theme and especially our colour scheme. I had baked the cakes on Wednesday, froze them and decorated them on Thursday evening after work. Eden already saw the finished cake and loved it. Hopefully it will taste great too!

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Delicious Chocolate Cake

As a rule, I make my cakes from scratch just like my mom did when I was a kid.  Occasionally, I will buy a mix, but I prefer to make them myself.  I have a few recipes that are my “go to” cakes. Our family loves chocolate, so I usually make chocolate birthday cakes or cupcakes.  Today I am sharing my favourite chocolate cake recipe. It is super moist and works every time.  It is simple to make and super high in calories (I am guessing). Oh well, that’s what birthdays are for!  This photo captures the chocolate cake with our favourite frosting.  I tend to keep the cake for our “family” parties plain and simple and make the more elaborate cakes for their celebrations with friends.

chocolate cake

Chocolate Cake


  • 2 cups of flour
  • 1 1/2 teaspoons of baking powder
  • 1 1/2 teaspoons of baking soda
  • 1 cup of sugar
  • 4 heaping Tablespoons of cocoa
  • 1 cup of water
  • 1 cup of Miracle Whip


Put the dry ingredients into a bowl and mix.  In a separate bowl, whisk together the miracle whip and water until most of the lumps are removed.  Add the wet ingredients into the dry mixture.  Beat well.  Pour into a square cake pan.  Double the recipe for a 9″ X 13″ cake. Bake at 350 degrees for 30 minutes or until the cake tester comes out clean.

Our Favourite Frosting

This frosting is very creamy and delicious. It is not overly sweet and although not the same, would be most similar to the icing on a Jeannie’s Bakery cake. Very yummy, but not great for decorating.  I sometimes do my “crumb coat” with this and then use butter cream or fondant for decorating.


  • 1 cup of whole milk
  • 5 Tablespoons of flour
  • 1 teaspoon vanilla
  • 1 cup of butter
  • 1 cup white sugar

Mix the milk and flour in a saucepan.  Heat the mixture over medium heat stirring constantly to prevent the milk from scorching.  Once it has thickened, set the pot directly into an ice bath to cool. (Bowl of ice with a bit of water). Continue to stir the mixture while it is cooling to prevent it from crusting over or forming lumps. Once cool, stir in the vanilla. Cream the butter and sugar in a separate bowl.  Add the cooled flour mixture 1 tablespoon at a time while continuing to beat.


This icing is so worth the effort, but it can be a bit finicky.  Follow the instructions and be sure to cool the flour mixture completely.  Do not use butter that is too soft.  Enjoy!

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