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Gooey Oreo Cookie Cake

A rich and gooey chocolate cake topped with crunchy Oreos, perfect for family gatherings and indulgent dessert moments.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box chocolate cake mix Make sure it adheres to halal guidelines.
  • 1 cup sour cream Can be substituted with Greek yogurt for a healthier option.
  • 1/2 cup vegetable oil
  • 4 large eggs Ensure eggs are at room temperature.
  • 1 cup milk Also, at room temperature.
  • 1 cup crushed Oreos
  • 1/2 cup chocolate chips Can be swapped for white chocolate or other mix-ins.
For the Frosting
  • 1/2 cup powdered sugar
  • 1/4 cup milk Adjust for desired consistency.
For Topping
  • 1 cup crushed Oreos Sprinkle on top of the frosting.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the chocolate cake mix, sour cream, vegetable oil, eggs, and milk. Beat until smooth, usually about 2-3 minutes.
  3. Gently fold in 1 cup of crushed Oreos and 1/2 cup of chocolate chips until just mixed.
  4. Grease a 9x13 inch baking dish with cooking spray or butter. Pour the batter into the prepared dish, smoothing it evenly.
Baking
  1. Place your cake in the preheated oven and bake for approximately 30-35 minutes, or until a toothpick comes out clean from the center.
Frosting
  1. While the cake is baking, prepare your frosting by mixing the powdered sugar with 1/4 cup milk until smooth.
Cooling and Serving
  1. Once baked, allow the cake to cool for 10 minutes. Spread the frosting on top and finish with a generous sprinkle of crushed Oreos.
  2. Slice your cake and serve it warm or at room temperature.

Notes

Store leftovers in an airtight container in the refrigerator for up to five days. Can also be frozen for up to three months. Reheat slices in the microwave for about 15-20 seconds.