Jump to Recipe Jump to Video Print Recipe

Equipment

Liquids measuring cup

Paid Links

Oreo cake with Oreo whipped cream frosting

Easy Oreo Cake Recipe with Oreo Whipped Cream Frosting

If you’re an Oreo fan, you’ll love this Easy Oreo Cake! It’s quick to make, incredibly moist, and doesn’t require the hassle of assembling multiple layers. With a luscious Oreo Whipped Cream Frosting, you’ll want to eat by the spoonful, this cake is always a hit at our house.

Print Recipe Pin Recipe

Prep Time 30

Bake time 40

Total Time 1 10

Servings 9 slices

Equipment

Electric hand-held mixer or stand mixer
Deep 9×9″ baking pan
Parchment paper
2 Medium mixing bowls

Ingredients

For the Cake Batter

15 ounces whole milk ricotta
3/4 cup olive oil
1 1/2 cups sugar
1 1/2 teaspoons pure vanilla extract
3 eggs room temperature
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
10 Oreo cookies (crushed into crumbs, including the filling)

For the Oreo Whipped Cream Frosting

2 1/4 cups whipping cream
3 tablespoons sugar
1 teaspoon pure vanilla extract
1 cup Oreo crumbs (about 10 cookies, remove the filling and set aside before crushing the cookies)

Instructions

Cake Batter

Bring Ingredients to Room Temperature: Fill two containers with hot water from your tap. Submerge the whole milk ricotta in its original container (still sealed) in one container and the three eggs in the other. Leave them in the hot water for about 10-15 minutes.
Prep: Preheat your oven to 350°F. Line a 9×9-inch baking pan with parchment paper and lightly grease it with butter for easy removal of the cake.
Crush 10 whole Oreos, including the filling, into small crumbs and set aside to be added to the cake batter.
Prepare the 10 Oreos for the frosting by first removing the filling (set aside to use later) and crush into fine crumbs. Set aside.
Mix Wet Ingredients: In a large bowl, combine 15 ounces whole milk ricotta, 1 1/2 cups sugar, 3/4 cup olive oil, and 1 1/2 teaspoons pure vanilla extract. Mix until fully combined. Add the 3 room temperature eggs, one at a time, and mixing well after each addition.
Mix Dry Ingredients: In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until evenly mixed.
Combine: Gradually add the dry ingredients to the bowl with the wet ingredients, whisking until just combined. Be careful not to overmix. Once you can no longer see specs of flour or big lumps in the batter, that’s when you know you’re done mixing. Fold in 1 cup Oreo cookie crumbs (about 10 cookies, include the filling) until they're distributed well.
Bake: Transfer the cake batter into the prepared baking pan and bake in the preheated oven for about 38-40 minutes, or until a toothpick inserted into the center comes out with a few crumbs on it. Oven temperatures can vary, so it's good to check on the cake a bit before the 40-minute mark, too. When ready, the cake will have browned edges and a golden brown color on top.

Oreo Whipped Cream Frosting

Whip: In another bowl combine 2 1/4 cups whipping cream, 3 tablespoons sugar and 1 teaspoon pure vanilla extract. Add the Oreo filling and whip with an electric mixer until soft peaks form.
Fold in: Gently fold in 1 cup Oreo crumbs to the whipped cream until evenly distributed.

Assemble and serve

Cool, frost & serve: Once the cake has cooled completely, generously spread the Oreo Whipped Cream Frosting over the top. You can decorate the top with any leftover Oreo crumbs and pieces. Slice and enjoy!