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    Home » Recipes » Dessert

    Chocolate Cake with an Oreo Cheesecake Filling

    Published by Melissa on March 22, 2020 | Updated June 10, 2022 | 124 Comments

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    An easy-to-make, creamy no-bake Oreo cheesecake filling sandwiched between rich, moist chocolate cake dripping with a milk chocolate ganache.

    Chocolate-Cake-Oreo-Cheesecake-Filling

    I first made this cake when my twins turned 18 years old and it’s become a favorite for family parties. It’s similar to the popular Ding Dong Cake only made from scratch and with an Oreo twist.

    When I asked my son what kind of birthday cake he wanted for his birthday, he said he really like the Chocolate Oreo Construction Cake I baked for my grandson’s birthday last year.

    Step by step photos collage of making the chocolate cake

    Since he’s a little too old for a construction cake, I change it into a triple layer cake with a luscious no-bake Oreo Cheesecake layer in the middle.

    I also changed up the cake recipe and used my Old-Fashioned Chocolate Cake recipe that is eggless and bakes up beautifully flat, even, layers.

    Chocolate Cake with an Oreo Cheesecake Filling on a white cake stand

    The cake looks impressive, but it is easy-to-make. I baked the cake layers about a week ahead of time and put them in the freezer until the morning of the party.

    Cake layers freeze very well and the layers are easier to handle when they’re frozen. Put the cooled layers on a baking sheet in the freezer and then when they’re frozen, wrap them well in plastic wrap.

    You can find more tips on baking layer cakes in my Baking Tips For Layer Cakes post.

    An easy-to-make, creamy no-bake Oreo cheesecake filling sandwiched between rich, moist chocolate cake dripping with a milk chocolate ganache with two slices.

    The cake was a big hit at the party. Everyone loved it and I’ve made it many times since that party. I’m sure it would be a bit hit at your house too.

    Update: It’s been 6 years since I first posted this cake and the twins are turning 24 this year and we still love this cake. I’m sharing it again with updated photos and a video showing how easy it is to make.

    Chocolate-Cake-Oreo-Cheesecake-Filling
    Print Recipe Pin Recipe Rate this Recipe
    4.46 from 99 votes

    Chocolate Cake with an Oreo Cheesecake Filling

    Prep Time10 mins
    Cook Time35 mins
    Additional Time1 hr
    Total Time1 hr 45 mins
    Course: Cakes
    Servings: 12 – 16 servings
    Calories: 779kcal
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Equipment

    • KitchenAid KP26M9XCOB 6-Quart Bowl-Lift Professional Stand Mixer, Onyx Black
    • USA Pan Bakeware Round Cake Pan, 9 inch
    • Greaseproof Parchment Paper Liners for Round Cake Pans, 50, White

    Ingredients

    Cake

    • 3 cups all-purpose flour
    • 2 cups granulated sugar*
    • ½ cup unsweetened cocoa powder I used KA Double-Dutch Dark Cocoa
    • 2 teaspoons baking soda*
    • 1 teaspoon salt
    • 2 cups hot water*
    • ¾ cup vegetable oil
    • 2 tablespoons distilled white vinegar
    • 1 tablespoon vanilla extract

    No-Baked Oreo Cheesecake Filling:

    • ½ cup heavy cream
    • 1 package 8 oz. Cream Cheese, softened
    • ½ cup granulated sugar
    • 12 Oreo Cookies coarsely crushed

    Chocolate Ganache

    • 16 oz. milk chocolate finely chopped
    • 1 cup heavy cream

    Instructions

    • Preheat oven to 350°. Spray two 9×2 inch round cake pans with non-stick cooking spray with flour.
    • In a large mixing bowl, whisk together flour, sugar, cocoa, baking soda, and salt.
    • In a large measuring cup, whisk together water, oil, vinegar, and vanilla. Add to dry ingredients and whisk just until combine.
    • Divide batter between pans. Bake 35-40 minutes until a toothpick inserted in the center comes out clean. Cool cakes in the pans on a rack for 15 minutes, then invert them onto the rack. Leave cakes upside down (this flattens domed cakes) to cool completely.
    • No-Baked Oreo Cheesecake Filling
    • In a large mixing bowl, beat the cream until it forms soft peaks.
    • In another large mixing bowl, beat cream cheese and sugar until blended and smooth. Gently stir in whipped cream and crushed cookies.
    • Chocolate Ganache
    • Place half of the chocolate in a mixing bowl. Heat heavy cream on medium high heat until it comes to a boil.
    • Remove from heat and immediately pour cream over chocolate and stir until chocolate is completely melted. Add remaining chocolate and stir until chocolate is completely melted.
    • Cool until ganache is thickened but still thin enough to drip down the sides of the cake. (I cooled mine in the fridge for over an hour.)
    • Assembling cake
    • When the cake layers are cool and ganache has thickened, evenly spread filling on bottom layer, carefully stack the second layer on top of filling.
    • Spoon chocolate ganache on top of the cake, spreading to edges and letting the ganache drip down the sides. Refrigerate until ready to serve.

    Video

    Notes

    *I made the following high altitude adjustments: Decreased the sugar by 2 tablespoons, used 1 ½ teaspoons baking soda and 2 ¼ cup hot water.

    Nutrition

    Serving: 1g | Calories: 779kcal | Carbohydrates: 99g | Protein: 8g | Fat: 39g | Saturated Fat: 16g | Polyunsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 487mg | Fiber: 3g | Sugar: 67g

    Pin It:

    An easy-to-make, creamy no-bake Oreo cheesecake filling sandwiched between rich, moist chocolate cake dripping with a milk chocolate ganache with two slices.

    More Decadent Layer Cakes You Might Like:

    • Triple Layer Chocolate Cake with a Coconut Cream Cheese Filling, Barbara Bakes
    • M&M Cookie Dough Brownie Bomb Cake, Barbara Bakes
    • Slutty Brownie Cookie Dough Cake, The Domestic Rebel
    • Ding Dong Cake, That Skinny Chick Can Bake
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    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Daisie Warner

      November 30, 2022 at 6:54 pm

      5 stars
      This is the best dessert I’ve ever baked! Scrumptious! 😋

      Reply
    2. Rose

      August 10, 2022 at 6:48 pm

      Can the cream cheese filling be made ahead of time?

      Reply
      • Melissa Griffiths

        August 11, 2022 at 8:51 am

        Yep that should work great

        Reply
    3. carol Crichton

      August 04, 2022 at 2:22 pm

      can you freeze the extra filling that is left over

      Reply
    4. Brooke

      March 07, 2022 at 5:58 am

      I haven’t read through all the comments so maybe this rec is in here somewhere, but I would highly recommend placing the oreo whip portion in a springform pan the same size as the sponges (then freeze) because it will not hold up and the weight of the top layer causes the oreo to squeeze out the sides. My tip, freeze all three layers, assemble the day of ( a few hours ahead of serving) apply ganache, then refrigerate. Otherwise it does not look NEARLY like this pic above 🙂 This was an incredibly delicious cake and a huge crowd pleaser! High Marks, Barbara!! thank you!

      Reply
      • Barbara Schieving

        March 07, 2022 at 8:09 am

        Thanks Brooke – so glad to hear your crowd loved it. I’ve made this cake numerous times, it’s my grandson’s favorite, and if you use heavy whipping cream and full fat cream cheese it will hold the weight of the top cake layer easily. However, if you prefer to freeze the middle layer in a springform pan that’s a good idea as well.

        Reply
    5. Katie

      January 13, 2022 at 7:11 am

      Hello, I am wondering if you have to refrigerate this cake at all after you are finished? Or to store it does it have to be refrigerated?

      Reply
      • Barbara Schieving

        January 13, 2022 at 9:56 am

        Hi Katie – it’s best served at room temperature but you should refrigerate it as much as possible.

        Reply
    6. Sheri Wills

      September 23, 2021 at 7:45 am

      Hi Barbara,
      To clarify the “1/2cups heavy cream” for the cheesecake… Is that 1 or 2 cups or half a cup?
      In the other measurements you’ve used 1/2 cup as singular. So maybe a typo?
      Don’t want to use the incorrect measurements and end up with a runny cheesecake

      Reply
      • Barbara Schieving

        September 23, 2021 at 8:26 am

        Hi Sheri – yes, it is 1/2 cup of heavy cream. I’ve updated the recipe. Enjoy!

        Reply
    7. Jessica

      August 24, 2021 at 2:29 pm

      Is the frosting thick in texture that I can make it into a frosting as well if I add more powdered sugar?

      Reply
      • Barbara Schieving

        August 24, 2021 at 4:02 pm

        Hi Jessica – no I wouldn’t add powdered sugar to the frosting to thicken it. Ganache will thicken up as it cools, the cooler the frosting, the thicker it becomes. You can also make a thicker ganache frosting by adding more chocolate. A 3 to 1 ratio instead of a 2 to 1 ratio.

        Reply
    8. Zara

      May 16, 2021 at 7:24 am

      Hello! Would this yummy recipe work for 5” cake tins for 4 layers? 

      Reply
      • Barbara Schieving

        May 16, 2021 at 3:40 pm

        Hi Zara – I haven’t tried it, but it should work well. Don’t fill the pans more than 2/3’s full and if you have any extra you could make cupcakes. Let me know if you give it a try.

        Reply
    9. Amy

      May 06, 2021 at 1:27 am

      My child really wants a quadruple later cake for his birthday. My plan is to make thinner layers of the cake and filling. Any sense if I’d need to increase the recipe?

      Reply
      • Barbara Schieving

        May 06, 2021 at 4:21 am

        Hi Amy – the easiest thing to do with this cake would be to bake 3 8-inch layers of the chocolate cake and divide the Oreo layer in two. So it would be five layers. Or, if you want four layers of cake, you could cut the 9-inch chocolate layers in half or bake the 9-inch layers in two batches so you have four layers of cake and three layers of the Oreo filling – then I would double the cheesecake filling so you have enough for three layers.

        Reply
    10. JD

      April 17, 2021 at 11:33 pm

      Hi, do you think it’s possible to add black food coloring or black cocoa powder to the ganache to get a darker look? My friend wants a black spooky themed cake, but with ganache frosting instead of buttercream 

      Reply
      • Barbara Schieving

        April 18, 2021 at 6:06 am

        Yes, you could add black gel food coloring to the ganache to darken it. Also, using dark chocolate instead of milk chocolate will help as well.

        Reply
    11. Shaneka

      February 14, 2021 at 10:47 am

      Hi, I was wondering your thoughts on using hot coffee instead of the water and if that would wrongly interact with any of the other ingredients?

      Reply
      • Barbara Schieving

        February 14, 2021 at 4:49 pm

        Hi Shaneka – I haven’t tried it, but I think hot coffee instead of water would work well. Let me know if you give it a try.

        Reply
    12. James

      December 10, 2020 at 5:29 pm

      Hi, I’m trying to make this cake but I’ve a problem with the filling. I don’t have any heavy cream or whipping cream. Is there anything I could use to substitute this? Thank you!

      Reply
      • Barbara Schieving

        December 10, 2020 at 6:31 pm

        Hi James – there isn’t really a substitute, but you could make a cream cheese frosting instead similarly to this https://www.barbarabakes.com/tropical-carrot-cake-with-coconut-cream-cheese-frosting/

        Reply
        • James

          December 10, 2020 at 8:32 pm

          Is it possible to use egg whites and beat it to soft peak to replace the heavy cream?

          Reply
          • Barbara Schieving

            December 10, 2020 at 10:03 pm

            You could do a 7 minute frosting https://www.southernplate.com/7-minute-frosting/ with egg whites.

            Reply
    13. Jon

      September 16, 2020 at 7:56 am

      I am going to try to make this cake for the first time but am not a fan of Vegetable Oil. Can you substitute this with something else?

      Many Thanks!

      Reply
      • Barbara Schieving

        September 16, 2020 at 8:09 am

        Hi Jon – I haven’t tried it, but coconut oil or melted butter would be good substitutes in this recipe. Enjoy!

        Reply
      • Anna

        March 14, 2021 at 11:22 am

        Hi Barbara!

        Do you use granulated sugar of powdered sugar? If you use granulated sugar, are the little bits still visible?

        Can I use powdered sugar? Do I need to use more than if I use granulated sugar?

        Reply
        • Barbara Schieving

          March 14, 2021 at 11:27 am

          Hi Anna – the recipe uses granulated sugar and it mixes in completely with the cake and filling and is not visible. I wouldn’t recommend subbing powdered sugar, but if you don’t have another option you could. Here’s a link about subbing it https://www.thekitchn.com/sugar-substitutes-23023179

          Reply
    14. Angie

      July 29, 2020 at 6:34 am

      I see that this cake ingredients doesn’t call for eggs. What holds it together?

      Reply
      • Barbara Schieving

        July 29, 2020 at 11:52 am

        Hi Angie – the vinegar in the recipe activates the baking soda and creates the rise you’d normally get from eggs.

        Reply
    15. Alissa

      June 19, 2020 at 7:57 am

      Very excited to use this! I only have 9×1.5 cake pans, so you think the batter will fit? 

      Reply
      • Barbara Schieving

        June 19, 2020 at 8:50 am

        Hi Alissa – yes, the cakes don’t rise a ton, so you should be fine to use 9 x 1.5 inch pans. If the batter fills it more than half full, just take a scoop out and make a couple of cupcakes. Enjoy!

        Reply
    16. Jéssica João

      April 23, 2020 at 2:14 pm

      I never leave comments but oh my lord !!!!!!!! The cake is amazing.
      I´m vegan so I did a different version for the cheesecake but the cake… it is the best chocolate cake I’ve ever ate, all of my family was blown away.

      Reply
      • Barbara Schieving

        April 23, 2020 at 9:39 pm

        That’s so nice to hear – thanks!

        Reply
      • Katherine

        August 26, 2022 at 9:58 am

        Hi I want to use this filling but I am using cake mix and store bought icing. The icing is vegan and will get super hard in the fridge. Is there anyway I can leave it out? Or should I try to serve the filling separately? Didn’t realize this about the icing until I read some reviews. I may just buy other icing but it may also get hard

        Reply
    17. Carol

      March 23, 2020 at 8:37 am

      This cake looks downright naughty—and I mean that in a GOOD way! What’s not to love about that combination.? Absolutely nothing I say!!! A perfect cake to celebrate ANY day. : )

      Reply
    18. LONDEKA MIYA

      December 05, 2017 at 8:38 am

      hi Barbara hoping to make your cake on the 23 December 2017 for Chirstmas hoping i will make it right but what if it cacks please HELP

      Reply
      • Barbara Schieving

        December 05, 2017 at 10:02 am

        The cake doesn’t typically crack unless it’s baked too long. Here’s my baking tips https://www.barbarabakes.com/baking-tips-for-layer-cakes/. I’d recommend baking the layers a week ahead of time and putting them in the freezer. Just give yourself plenty of time for your ganache to thicken before drizzling it on the cake, be sure and use heavy cream and make sure your cheesecake filling is firm before adding it to the middle – and you’ll do great!

        Reply
    19. Navya

      August 24, 2017 at 4:25 pm

      Hi,
      Which brand of chocolate did you use for the chocolate ganache?Should i use the semisweet baking chocolate chips?

      Regards,
      Navya.

      Reply
      • Barbara Schieving

        August 24, 2017 at 6:26 pm

        Hi Navya – I used Guittard Old Dutch Milk Chocolate Wafers http://gygi.com/guittard-old-dutch-wafers. If you can find baking chocolate in the baking aisle at the grocery store that would be a better choice than chocolate chips, but you can use chocolate chips in a pinch.

        Reply
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