This simple Oreo cake recipe is the perfect fuss-free dessert. With three easy shortcut ingredients and a no-bake attitude, this will surely be your go-to recipe.
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Author's note: This post was originally published in September 2020 and has been updated.
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Why You Will Love This
- Simple ingredients: Three shortcut ingredients are store-bought and couldn't be easier to assemble. Cookies and cream is a classic combination and is always a crowd favorite. For another creamy layered confection, try this Gingersnap Icebox Cake.
- No-bake: Fuss-free, no-bake desserts are ideal for casual everyday meals and entertaining.
- Versatile: This cake can be served as a frozen dessert or kept in the refrigerator for several days.
Ingredients and Substitutions
- Store-bought pound cake: This recipe works well with both fresh and frozen varieties. I used classic vanilla pound cake; marble or chocolate is equally delicious.
- Whipped topping: For ease, I love the convenience of this creamy topping in the tub! You can substitute it with freshly whipped cream by whipping 3 cups of heavy whipping cream with ¾ cup powdered sugar.
- Chocolate sandwich cookies: I use classic Oreos, but you can substitute chocolate wafer cookies, vanilla wafers, or gingersnaps.
See the recipe card for complete instructions and ingredient amounts.
Variations
Oreo sandwich cookies are available in a wide variety of flavors and seasonal editions. Swap in different cookies to customize this cake for any occasion.
- Valentine's Day - Red velvet Oreos
- St. Patrick's Day - Mint Oreos
- Birthday - Birthday Cake Oreos (Funfetti)
- Easter - Lemon or Carrot Cake Oreos
- Halloween - Peanut Butter Oreos
- Summer - S'mores or Chocolate Marshmallow Oreos
How to Make a Simple Oreo Cake
Step 1: Remove the pound cake from its pan and line it with plastic wrap, leaving plenty of overhang.
Step 2: Slice the pound cake horizontally into three equal pieces. Place the bottom slice into the bottom of the pan.
Step 3: Crush the cookies and fold them into one (8-ounce) container of whipped topping. Top the cake with half of the whipped topping mixture.
Step 4: Place the middle layer of cake in the pan.
Step 5: Spread the remaining cream mixture over the top.
Step 6: Top with the third cake layer and fold the plastic wrap over the top. Freeze for 1 hour, or until firm. Remove the cake from the pan, unwrap it, and place it on a serving platter. Frost the top and sides of the cake with the remaining whipped topping. Garnish with more crushed Oreos.
Storage
- Freezer: Place the cake in the freezer until the icing is firm, 30-60 minutes after frosting. Wrap it with plastic wrap and store it for up to one week. To serve, thaw for 15-20 minutes. Slice and enjoy!
- Refrigerator: Wrap loosely with plastic wrap and store for 4-5 days. Slice and serve.
Expert Tips
- Frozen pound cake does not need to be thawed before serving. It slices easily, and the firm cake is easy to work with.
- Place the cookies in a zipper-top bag and use a rolling pin to crush them without a mess. It's a great way to release some frustration!
- Create individual trifles for a fun, petite-sized treat. Cut the pound cake into cubes and layer the ingredients in small glasses.
More Sweet Treats You Will Love
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📖 Recipe Card
Simple Oreo Cake
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EQUIPMENT
Ingredients
- 10-16 ounces pound cake (bakery-fresh or frozen (see notes))
- 2 8-ounce tubs frozen whipped topping (like Cool Whip, thawed)
- 24 chocolate sandwich cookies (Oreos, divided)
Instructions
- Remove the cake from the tin. Line the tin with plastic wrap, leaving plenty of overhang. Slice the cake horizontally into thirds. (see notes)10-16 ounces pound cake
- Crush 16 cookies (see notes) and fold them into one tub of whipped topping.
- Place one layer of cake in the bottom of the tin. Top with one-half of the whipped topping mixture. Top with another layer of cake and the remaining whipped topping. Top with the final layer of cake and wrap with the plastic wrap.
- Freeze for 1 hour until firm. Unwrap the cake and place it on a serving platter.
- Frost the top and sides with the remaining tub of whipped topping. Garnish the top with the remaining 8 Oreos, crushed.
- To store, cover with plastic wrap and keep in either the freezer or the refrigerator. If storing in the freezer, let the cake thaw for 15-20 minutes before serving. (Note 4)
Notes
- Frozen pound cake is often sold in 10—to 16-ounce loaves; any of these sizes work fine in this recipe. Bakery-fresh pound cake is typically sold in 16-ounce loaves.
- Frozen pound cake does not need to be thawed before slicing and assembling. The firm cake slices easily and is easy to work with.
- Place the cookies in a zipper-top bag and crush the cookies using a rolling pin for less mess.
- Storage: To freeze, place the frosted cake in the freezer until the icing is firm - 30-60 minutes. Wrap it with plastic wrap and store it for up to one week. To serve, thaw for 15-20 minutes. Alternatively, loosely wrap the frosted cake with plastic wrap and refrigerate it for 4-5 days.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Abbey McDermott says
With just three ingredients and endless flavor combinations, this no-fail recipe takes the hassle out of dessert.