This simple 3 ingredient Oreo cake is the perfect fuss-free dessert. With easy shortcuts and a no-bake attitude, you will be making this delicious recipe over and over again.
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You will love this
- 3 ingredients - These 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 - Everyone loves a fuss-free, no-bake dessert. Simple and easy recipes are always a winner, especially when the result is a delicious sweet layered cake.
- Frozen - This cake can be stored in the freezer or the refrigerator and keeps well for several days. You can serve this frozen, but I prefer to thaw for 15-20 minutes before enjoying.
Ingredients and substitutions
It simply doesn't get any easier than this 3 ingredient Oreo cake. Yes... Just 3 ingredients!
- Store-bought pound cake - Both fresh or frozen varieties work great in this recipe. I made this cake with classic vanilla pound cake, but marble or chocolate would be equally delicious.
- Whipped topping - For ease, I love the convenience of this creamy topping in the tub! You can substitute with freshly whipped cream by whipping 3 cups of heavy whipping cream with ¾ cup powdered sugar.
- Chocolate sandwich cookies - I use Oreos but you can substitute chocolate wafer cookies, vanilla wafers, or gingersnaps.
How to make
- Remove the pound cake from its pan and line the pan with plastic wrap leaving plenty of overhang.
- Slice the pound cake horizontally into thirds to create this triple layer dessert. PRO TIP: Frozen pound cake does NOT need to be thawed. It slices easily and the firm cake is easy to work with.
- Crush the cookies and fold them into one (8-ounce) container of whipped topping. TIP: Put the cookies in a zipper-top bag and use a rolling pin to crush the cookies. It's a great way to release some frustration!
- Place the bottom layer of cake in the pan and top with half of the whipped topping mixture.
- Top with the middle layer of cake and the other half of the whipped topping.
- Top with the third layer of cake and fold the plastic wrap over the top.
- Freeze for 1 hour until firm. Freezing the cake makes it easy to unmold and frost.
- Remove the cake from the pan, unwrap, and place on a serving platter.
- Frost the top and sides of the cake with the remaining whipped topping. Garnish the top with more crushed Oreos.
How to store
- Freezer - After frosting, place the cake in the freezer until the icing is firm - 30-60 minutes. Wrap with plastic wrap and store 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.
Variations
Oreo sandwich cookies are available in a multitude of flavors and seasonal varieties. 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 - Smores or Chocolate Marshmallow Oreos
Individual trifles
It's fun to make small-size desserts. To build individual trifles, cut the pound cake into cubes and layer all of the ingredients in small glasses.
Equipment
More sweet treats
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📖 Recipe Card
Simple 3 Ingredient Oreo Cake
This simple 3 ingredient cake is the perfect fuss-free dessert. With easy shortcuts and a no-bake attitude, you will be making this delicious recipe over and over again.
Save this recipe!
We'll email this post to you, so you can come back to it later!
I will also send you other recipes I know you'll love. Unsubscribe at any time.
EQUIPMENT
Ingredients
- 10-16 ounces pound cake (bakery-fresh or frozen (Note 1))
- 16 ounces 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. (Note 2)
- Crush 16 cookies (Note 3) 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 frozen 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.
- Freezer - After frosting, place the cake in the freezer until the icing is firm - 30-60 minutes. Wrap with plastic wrap and store for up to one week. To serve, thaw for 15-20 minutes. Refrigerator - Wrap loosely with plastic wrap and store for 4-5 days.
Nutrition
Calories: 398kcal | Carbohydrates: 60g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 396mg | Potassium: 170mg | Fiber: 1g | Sugar: 41g | Vitamin A: 97IU | Calcium: 73mg | Iron: 4mg
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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Author's note: This post was originally published in September 2020 and has been updated.
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