Comments on: Oreo Cake

By: Shana Suggs

Shana Suggs — Sun, 02 Aug 2026 03:52:14 +0000

My son wanted a cookies and crème cake from Nothing Bundt Cake for his birthday but I really wanted to try a stab at it myself. I kept the temperature the same and cooked at 45 minutes. This cake was a hit !! Everyone wanted seconds and I piped the icing just like the store did. This absolutely will be remade.

By: Sam Merritt

Sam Merritt — Wed, 22 Jul 2026 01:11:38 +0000

In reply to Sean. Thank you so much Sean! I am real! I'm so glad you enjoyed the cake so much! :)

By: Sean

Sean — Tue, 21 Jul 2026 20:49:00 +0000

Listen, I don’t know if Sam is a real person or if she is AI. What I do know is that this is THE cake. I had a request for a cookies n cream cake and I just acted like I had a recipe for one. I searched the internet and finally decided on this one. I made a test cake and immediately knew that I’d struck gold. I made the most decadent poorly piped 3 layer cake with this recipe and hand delivered it to a party that I was also invited to. Nervously I watched from the living room as this cake was cut into 24 beautiful slices and waited. It started somewhere near the back door and eventually the whole house was alive with the sounds of excited cake lovers. “What bakery did this cake come from?” The birthday boy pointed to me and I BEAMED because i KNEW that I’d delivered the most delicious homemade cake they’d ever had.

Yesterday I wondered if I could do this without the oreo to make a decadent white cake and YES. It is the best white cake I have ever tasted. This recipe is actually my favorite cake, in the world, and I am a big back cake critic. PLEASE make this cake. You will not regret it.

By: Lisa Zarnoth

Lisa Zarnoth — Sun, 19 Jul 2026 17:16:35 +0000

I followed this recipe and even let it bake for 30 minutes which I thought was gonna be too long and the cake was gonna be dry. However, I did note in the picture that the edges of the cake were brown, so I didn’t panic. And I think because of the three layers, the cake was not dry. It was excellent, and my family was so pleased. It’s absolutely five stars and I will repeat this recipe when asked for an Oreo birthday cake.

By: Sam Merritt

Sam Merritt — Tue, 07 Jul 2026 15:04:36 +0000

In reply to Abbi. Hi Abbi! I actually have an oreo cupcake recipe I would recommend. :)

By: Abbi

Abbi — Tue, 07 Jul 2026 05:34:21 +0000

Is it possible to bake these as cupcakes?

By: Sam Merritt

Sam Merritt — Wed, 17 Jun 2026 18:25:33 +0000

In reply to Elizabeth. Hi Elizabeth! The oreos will soften in the cake. :)

By: Elizabeth

Elizabeth — Wed, 17 Jun 2026 13:30:54 +0000

Looks amazing! Do the Oreos stay somewhat hard or do they soften to a similar texture as the cake. I love softened Oreos. As I child in the summer I would leave some on a plate at bedtime and wake up in the morning to soft Oreos. Loved them that way. Correct, no air conditioning in most Massachusetts homes in the 70’s. Thank you!

By: Gwen Brown

Gwen Brown — Mon, 15 Jun 2026 00:36:25 +0000

This cake was spectacular. I used coconut oil. My daughter said, “if ice cream was a cake, this would be it.” Thank you for posting and for sharing your experience and knowledge. With Light.

By: Sam Merritt

Sam Merritt — Fri, 12 Jun 2026 15:58:18 +0000

In reply to Larry. Thank you so much for trying my recipe, Larry! I'm so glad you enjoyed the cake so much! :)

By: Larry

Larry — Fri, 05 Jun 2026 22:18:30 +0000

Lovely recipe. Used buttermilk instead of sour cream and sweet milk. May have added a few more oreos than 10 to the icing and throughout the buttercream, not just the accents. Definitely a keeper and a repeat. Thanks for your hard work and look forward to trying your other tasty recipes.

By: Sam Merritt

Sam Merritt — Fri, 05 Jun 2026 13:37:57 +0000

In reply to Vicky Burns.

Hi Vicky! Unfortunately I am not very familiar with high altitude baking so I can’t say for sure if there are any adjustments necessary. 🙁 I just don’t have experience. 🙁 I hope it turns out for you! 🙂

By: Vicky Burns

Vicky Burns — Thu, 04 Jun 2026 23:10:18 +0000

Hi! Hoping you see this in time since it was a last minute decision by my son for his birthday. Are there any adjustments I should make for a higher altitude, or just follow the recipe? We’re in Colorado and I tried to ask the good old google but there were quite a few adjustments it mentioned (decrease leavening and sugar, increase liquid, add flour).

By: Sam Merritt

Sam Merritt — Tue, 26 May 2026 19:32:58 +0000

In reply to David Niederbuhl. Hi David! It's not easy to weigh anything other than water so a measurement like ml works bette for liquids. The weight for liquids on your scale is set to water so it won't be accurate for oils etc. I hope that helps. :)

By: David Niederbuhl

David Niederbuhl — Tue, 26 May 2026 18:14:08 +0000

Hi just a general comment:

Using a scale is a great way to measure all ingredients I always wonder why most recipes don’t give a weight for liquids most notably oil, honey and molasses?

By: Sam Merritt

Sam Merritt — Fri, 22 May 2026 19:05:13 +0000

In reply to Brianna Hewitt. Hi Brianna! This will likely make around 10-12 cups of batter. :)

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 11 May 2026 17:20:29 +0000

In reply to Ronnie. Yes! Just be sure not to overfill your pans. You can discard any excess batter or use it for cupcakes.

By: Ronnie

Ronnie — Sun, 10 May 2026 12:51:27 +0000

Is it possible to make this in a 6 inch pan?

By: Brianna Hewitt

Brianna Hewitt — Sun, 03 May 2026 22:53:27 +0000

How many cups or weight does this recipe make? I have 10×3 inch round pans and want to make a 2 layer cake. It seems that I should be able to use this recipe as listed to fill my two pans since it should make 72 ounces of cake batter? Or should I make another half of this recipe to make it nice and tall?

By: Sam Merritt

Sam Merritt — Fri, 24 Apr 2026 02:42:59 +0000

In reply to Sydney L. Hi Sydney! I haven't personally made it in a cake that large so I can't say for sure what the bake time would be. I personally prefer a thicker cake so I would probably do it in the 9 x13, but that's a personal preference. Good luck and happy birthday to the young boy! :)

By: Sam Merritt

Sam Merritt — Fri, 24 Apr 2026 02:27:49 +0000

In reply to Debra. Hi Debra! I think if it's all I had I would try thinning it with some water, probably a 50/50 mix of heavy cream and water. :)

By: Debra

Debra — Fri, 17 Apr 2026 09:09:21 +0000

Hi! Can I use heavy cream instead of the whole milk? Thank you!

By: Sydney L

Sydney L — Wed, 15 Apr 2026 00:20:30 +0000

Hi! My son had this cake last year and loved it so much he would like it for his birthday again. We want to make a 7 shape this year… I saw your note about a 9×13 with no recipe adjustments and some notes in another comment about a bigger sheet pan. I’m understanding it would be a double recipe for a 12×18 pan. Any tips on timing? Thinking maybe I could cut out two 7s this way and make it layered. Maybe. Fingers crossed. Or do you recommend sticking to a thicker 9×13? Thanks!

By: Sam Merritt

Sam Merritt — Wed, 01 Apr 2026 02:51:08 +0000

In reply to Andrea West. Hi Andrea! I haven't personally tried buttermilk, but I think it could work. Let me know how it goes if you try it. :)

By: Sam Merritt

Sam Merritt — Wed, 01 Apr 2026 01:20:19 +0000

In reply to Michelle. Hi Michelle! Sorry I missed this one! This recipe will make around 8 cups of batter, maybe slightly more. A 12 x 18 can hold 16 cups of batter. To put this into 2 12 x 18's and have a normal thickness you would need to quadruple this recipe. I hope you love the cake!