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Serve chilled or at room temperature for best flavor and texture.
Store leftovers in the refrigerator covered tightly with plastic wrap or in an airtight container for up to 3 days.
Allow the cake to sit at room temperature for 20 minutes before serving if refrigerated.
Variations:
Substitute sour cream with Greek yogurt for a tangier flavor and lighter texture.
Use chocolate or cookies and cream cake mix instead of vanilla for a richer chocolate taste.
Add a layer of chocolate ganache between the cake layers for extra decadence.
FAQ:
Can I make this cake gluten-free?
Yes, use a gluten-free vanilla cake mix and ensure Oreo cookies are gluten-free (there are gluten-free Oreo-style cookies available).
Can I prepare this cake in advance?
Absolutely. Bake the cake layers up to 2 days ahead and prepare the frosting on the day of assembly for best results.
What can I use instead of white chocolate for the drizzle?
You can use melted dark or milk chocolate, or skip the drizzle altogether.
How do I crush Oreos easily?
Place Oreos in a sealed plastic bag and crush with a rolling pin or pulse briefly in a food processor.
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