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Delicious Recipes That Use Oreos

Americas favorite cookie has to be the OREO. Crisp chocolate cookies with a cream filling are not just great with a cold glass of milk but are amazing when used in dessert recipes! Few cookies are as iconic as Oreo. With their chocolate wafers and creamy filling, they’re perfect not just for snacking but also for creating decadent desserts. From quick no-bake treats to impressive party desserts, Oreos can transform simple recipes into something irresistible.

What Can I Do With Lots Of Oreos?

Oreos are so versatile in dessert recipes. Pies, cakes, cheesecake, truffles, brownies, milkshakes, coffee, fudge and more! This roundup of Oreo Desserts will get you started.

These OREO DESSERT RECIPES are beyond amazing. Everyone will enjoy these indulgent desserts starring Oreo Cookies.

1

{Triple Layer} Cookies and Cream Oreo Cake

{Triple Layer} Cookies and Cream Oreo Cake: Layers of chocolate and vanilla cake are filled with vanilla frosting, crushed Oreos, and topped with a chocolate ganache. Oh, and each layer has Oreos baked right in.

Check out this recipe

2

Air Fried Oreos

Air Fried Oreos are pillowy soft outside with a crunchy, chocolate cookie center. You only need two ingredients and five minutes to make these popular carnival treats!

Check out this recipe

3

OREO LAYERED DESSERT

This NO BAKE OREO DESSERT is a layered dessert with an Oreo crust, cream cheese filling, chocolate pudding, Cool-Whip and crumbled Oreos.

Check out this recipe

4

Double Stuff Oreo Filling Fudge

Double Stuff Oreo Filling Fudge is made from the filling of Oreo’s! So much more than your average cookies and cream fudge.

Check out this recipe

5

OREO FRAPPUCCINO

Skip the drive-thru and make this Oreo Frappuccino Recipe for a coffee treat at home. This Starbucks Copycat will save you time and money.

Check out this recipe

6

Ultimate Oreo Cheesecake

Rich layers of Oreo-laden components come together to make a mind-blowing, decadent dessert. That well-loved sandwich cookie truly does commandeer every inch of this ultimate Oreo cheesecake. Dig in!

Check out this recipe

7

Chocolate Covered Cookie Dough Stuffed Oreos

Cookie Dough Stuffed Oreos, with an edible chocolate chip cookie dough stuffed into the middle of an Oreo cookie and then dipped it chocolate, are sure to satisfy your sweet tooth! These cookie dough stuffed

Check out this recipe

8

Oreo Dip

This easy Oreo Dip recipe is one of the best cold dessert dips around. It tastes like irresistible cookies and cream cheesecake filling! Whip up a batch in just 5 minutes.

Check out this recipe

9

SLUTTY BROWNIES

This Slutty Brownie Recipe is the ultimate indulgent dessert. Layers of chocolate chip cookie dough, Oreos and brownies all in one treat!

Check out this recipe

10

Oreo-Stuffed Double Chocolate Cookie Cups

These Oreo-Stuffed Double Chocolate Cookie Cups are crisp on the edges, chewy in the middle and absolutely LOADED with chocolate! Frosted or unfrosted!

Check out this recipe

11

OREO MICROWAVE FUDGE

Easy Oreo Microwave Fudge takes 10 minutes to prep and tastes Unbelievable! Perfect for those chocolate cravings or as a homemade holiday gift idea.

Check out this recipe

12

Chocolate Oreo Truffles

These Oreo truffles are perfect for any occasion! Decadent ganache-like chocolate centers loaded with Oreo crumb then dipped in chocolate.

Check out this recipe

13

Double Chocolate Oreo Pie

This no-bake Double Chocolate Oreo Pie is a no-fuss dessert ideal for picnics, weekend dessert indulgences or any special celebration. Double chocolate is always a good thing. Easy Double Chocolate Oreo Pie Recipe Cookies are a fun ingredient to incorporate into easy dessert making. Whether I’m making a red velvet Oreo ice box pie, chocolate…

Check out this recipe

14

OREO SUNDAE BANANA SPLIT

This OREO SUNDAE BANANA SPLIT is a super easy dessert. Bananas, ice cream loaded, Oreos, Cool Whip and cherries.

Check out this recipe

15

Dirt Pudding

Featuring layers of fluffy vanilla pudding and crumbled Oreos, Dirt Pudding is a classic no bake dessert that’s beloved by adults and kids alike.

Check out this recipe

16

Oreo Pudding Dream Bars

My Oreo Pudding Dream Bars have an Oreo crust, sweet cream cheese, Oreo pudding, Cool Whip topped with crushed Oreos. The perfect cookies & cream dessert!

Check out this recipe

17

Oreo Hot Chocolate

Oreo Hot Chocolate is the perfect Fall or Winter treat! This indulgent hot cocoa recipe begins and ends with OREO Cookies. So you know it’s good!

Check out this recipe

18

Oreo Ice Cream Cake

This Oreo ice cream cake recipe is an easy frozen dessert made from fudgy chocolate cake topped with a layer of homemade Oreo ice cream.

Check out this recipe

19

Oreo Milkshake

This Ninja Creami Oreo Milkshake is a classic American treat of ice cream, Oreo cookies, and milk that is perfect for hot summer days.

Check out this recipe

20

5-Ingredient Oreo Poke Cake

Oreo Poke Cake is chocolatey, fluffy, and simple to make. A fudgy cake is loaded with white chocolate pudding, whipped topping, and Oreos!

Check out this recipe

21

NO BAKE OREO FLUFF DESSERT

This No Bake Oreo Fluff Dessert is a super quick and easy treat. Perfect for parties, potlucks and holidays.

Check out this recipe

22

Oreo Cupcakes with Cookies and Cream Frosting

These dark chocolate Oreo cupcakes with a cookies and cream frosting are for Oreo lovers of all ages!

Check out this recipe

FAQs About Cooking with Oreos

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What Are Piñata Cupcakes?

Piñata cupcakes are regular cupcakes filled with a surprise center—usually mini candies, sprinkles, or even small chocolate chips. The “piñata” name comes from the classic party game where kids break open a decorated container to release candy. In this edible version, you “break open” the cupcake with your spoon or bite to reveal the colorful treats inside.

Tips & Variations

• Flavor twist: Try chocolate, red velvet, or funfetti cupcake bases.
• Filling ideas: Use crushed cookies, gummy bears, or mini marshmallows.
• Themed cupcakes: Match the filling colors to a holiday or party theme (e.g., red and green for Christmas).
• Storage: Store in an airtight container for up to 3 days at room temperature.

Ingredients Needed For Piñata Cupcakes

• Box Cake Mix – and necessary ingredients per box instructions
• Sprinkles and Candy Blend
• Frosting: Marshmallow Frosting, Cookies & Cream Frosting or Buttercream Frosting

How To Make Piñata Cupcakes

Step 1: Bake the cupcakes

1. Prepare box cupcake mix according to package instructions. Let cool.

Step 2: Create the “piñata” center

1. Once cooled, use a small knife or cupcake corer to cut a small hole in the center of each cupcake (about ¾ of the way down).
2. Fill each hole with mini candies or sprinkles.
3. Replace the top part of the cupcake (trim the bottom so it fits flat).

Step 3: Frost and decorate

1. Prepare frosting. Pipe frosting onto cupcakes. Decorate with additional sprinkles.

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Piñata Cupcakes

If you’re looking for a dessert that’s as fun as it is delicious, piñata cupcakes are the perfect choice! These colorful treats look like regular cupcakes from the outside, but inside is a hidden surprise of candies or sprinkles that spill out when you take a bite. Perfect for birthdays, parties, or any celebration, piñata cupcakes bring a burst of joy to every occasion.

Course Dessert, desserts

Cuisine American

Keyword cupcake recipe, cupcakes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 2 hours hours 35 minutes minutes

Servings 24

Author Nicole Harris

Ingredients

• Box Cake Mix – and necessary ingredients per box instructions
• Sprinkles and Candy Blend
• Frosting: Marshmallow Frosting Cookies & Cream Frosting, Buttercream Frosting, etc.

Instructions

• Step 1: Bake the cupcakes
• Prepare box cupcake mix according to package instructions. Let cool.
• Step 2: Create the “piñata” center
• Once cooled, use a small knife or cupcake corer to cut a small hole in the center of each cupcake (about ¾ of the way down).
• Fill each hole with mini candies or sprinkles.
• Replace the top part of the cupcake (trim the bottom so it fits flat).
• Step 3: Frost and decorate
• Prepare frosting. Pipe frosting onto cupcakes. Decorate with additional sprinkles.

Nutrition

Serving: 1g

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If you’re a fan of Dairy Queen’s legendary ice cream cake, you’re not alone. A rich fudge center, crunchy cookie layer, and creamy soft-serve-style ice cream. You don’t have to wait for a special occasion—or a trip to DQ—to enjoy it. This Copycat Dairy Queen Ice Cream Cake Recipe delivers all the classic flavors and textures, made right in your kitchen.

Why Make a Copycat DQ Ice Cream Cake?

Homemade means you control the ingredients, save money, and can customize it exactly how you like. Want extra fudge? Go for it. Plus, there’s just something satisfying about making such an iconic dessert from scratch.

Ingredients Needed For Copycat DQ Ice Cream Cake {screenshot for grocery list}

• 1 quart chocolate ice cream
• 1 quart vanilla ice cream
• 1 (11.75oz) jar hot fudge sauce
• 22 crushed Oreo cookies
• 2 cups heavy whipping cream, cold
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• Sprinkles for garnish
• Optional* vanilla frosting or extra whipped cream for decoration

Decorate:

Add sprinkles, cookie crumbs, a drizzle of fudge, or pipe extra whipped cream rosettes around the edges to give it that authentic DQ look.

Serve & Enjoy:

Let the cake sit at room temperature for 10–15 minutes before slicing. Use a knife dipped in warm water for clean cuts. Serve and enjoy the nostalgic taste of Dairy Queen at home!

More Frozen Dessert Recipes:

COOKIE MONSTER ICE CREAM CAKE – OREO BANANA SPLIT – FROZEN CHOCOLATE COVERED BANANAS

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COPYCAT DAIRY QUEEN ICE CREAM CAKE

Copycat Dairy Queen Ice Cream Cake Recipe - Make It at Home! The ultimate frozen dessert for birthdays, celebrations, or simply treating yourself.

Course desserts

Cuisine American

Keyword copycat Dairy Queen ice cream cake

Prep Time 30 minutes minutes

Additional Time 8 hours hours

Total Time 8 hours hours 30 minutes minutes

Servings 1

Calories 585kcal

Author Nicole Harris

Equipment

• Knives
• 9-Inch Springform Pan

Ingredients

• 1 quart chocolate ice cream
• 1 quart vanilla ice cream
• 1 11.75oz jar hot fudge sauce
• 22 crushed Oreo cookies
• 2 cups heavy whipping cream cold
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• Sprinkles for garnish
• Optional* vanilla frosting or extra whipped cream for decoration

Instructions

• Remove the chocolate ice cream 10-15 minutes before ready to use to thaw.
• Place several sheets of plastic wrap in a 9 inch springform pan to fully cover the inside, leaving the edges hanging off.
• Spread the thawed chocolate ice cream into the bottom of the springform pan. Use a frosting knife or spatula to smooth out the ice cream.
• Place the pan back into the freezer for one hour.
• Warm the hot fudge for 20-30 seconds in the microwave to allow it to easily spread.
• Remove the pan from the freezer and pour the warm fudge over the top and spread evenly with your frosting knife or spatula.
• Sprinkle the crumbled Oreos on top of the fudge layer and return the pan to the freezer for one hour.
• Remove the vanilla ice cream 10-15 minutes before ready to use to thaw.
• Spread the thawed vanilla ice cream over the top of the Oreo layer.
  Return the cake to the freezer for 5-6 hours or overnight to fully set.
  When you are ready to decorate the cake, remove the cake from the freezer while you prepare your frosting.
• Whip the cold cream, powdered sugar and vanilla extract with an electric mixer on medium for one minute and then switch to high speed until stiff peaks form.
• Unhinge your springform pan and use the edges of the plastic wrap to lift the ice cream cake from the pan. Place the cake onto your serving platter. (Note: I recommend chilling your serving platter for 10-15 minutes before transferring to prevent the base of the cake from melting quickly).
• Working quickly, evenly spread the whipped cream mixture across the top and sides of the cake. Use your spatula, frosting knife or pastry cutter to smooth out the whipped cream frosting.
• Garnish the top of the cake with sprinkles and pipe on vanilla frosting or extra whipped cream for decoration if desired.
• Slice and serve immediately or return the cake to the refrigerator until ready to serve.
  

Notes

For easy slicing, dip your knife into warm water before cutting into the cake.

Store leftover ice cream cake in an airtight container in the freezer for up to 1 week.

Nutrition

Serving: 1g | Calories: 585kcal | Carbohydrates: 64g | Protein: 7g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 218mg | Fiber: 2g | Sugar: 52g

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Do you have a Sesame Street loving kid? This is the dessert to surprise them with! Layers of store bought ice cream sandwiches, blue whipped cream and crushed cookies make this ice cream sandwich cake recipe crazy easy to make.

This Cookie Monster inspired cake is super fun and will definitely be a show-stopper.

Recipe Tips:

• Blue gel food coloring is more concentrated and will require less dye, if using regular blue food coloring you may find that you’ll need an entire bottle to reach a deep shade of blue. 
•  For easy slices, dip your knife into warm water before cutting into the cake.
• Store leftover ice cream sandwich cake in an airtight container in the freezer for up to 1 week.
• Homemade whipped cream can be used but may not set up as nicely as store bought.

More Ice Cream Desserts:

MELTING ICE CREAM CAKE – ICE CREAM SANDWICH BIRTHDAY CAKE – CHOCOLATE & CREAM ICE BOX CAKE

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COOKIE MONSTER ICE CREAM SANDWICH CAKE RECIPE

This COOKIE MONSTER ICE CREAM SANDWICH CAKE RECIPE is a super cute Sesame Street inspired party cake. The vibrant blue Cookie Monster color with crumbled cookies made super easy with ice cream sandwiches.

Course desserts

Cuisine American

Keyword ice cream sandwich cake recipe

Prep Time 15 minutes minutes

Additional Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 1

Calories 632kcal

Author Nicole Harris

Equipment

• Knives
• Baking Dish

Ingredients

• 24 ice cream sandwiches
• 16 oz frozen whipped cream topping thawed
• Blue gel food coloring*
• 12 chopped chocolate chip cookies used Chips Ahoy
• 12 chopped Oreo cookies

Instructions

• In a large mixing bowl, mix together the whipped topping and blue food coloring until you achieve your desired shade of blue.
• Unwrap and line 12 of the ice cream sandwiches into the bottom of a 9x13 pan (you may need to slice one or two sandwiches to fit all into the pan) .
• Spread half of the blue whipped cream topping over the ice cream sandwich layer.
• Sprinkle half of the chopped cookies and Oreos over the top of the whipped cream layer.
• Repeat the same steps with the remaining ingredients.
• Cover the dish loosely with foil and place into your freezer for 3-4 hours before serving.
• Slice in squares to serve.

Notes

*Blue gel food coloring is more concentrated and will require less dye, if using regular blue food coloring you may find that you’ll need an entire bottle to reach a deep shade of blue.

Nutrition

Serving: 1g | Calories: 632kcal | Carbohydrates: 85g | Protein: 9g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 16g | Cholesterol: 58mg | Sodium: 324mg | Fiber: 1g | Sugar: 44g

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This ice cream cake is a guaranteed show-stopper. Strawberry ice cream sandwiched between two funfetti cakes. Then create the melted ice cream topping with candy coat, sprinkles and an ice cream cone. The end result is a fun summertime cake that looks like a melted ice cream cone.

INGREDIENT OPTIONS:

• Use your preferred cake, ice cream and frosting flavors.
• The sides of the cake can be frosted for a more finished look.
• The ‘melted’ candy coating can be any color you prefer.

RECIPE TIPS:

• Leave ice cream out for a few minutes before prepping the ice cream layer. This will help the ice cream to spread better.

• If you are unable to find candy coating in a bottle, you can melt chocolate melting wafers and pour into a piping bag to pipe the drips and cover the top of the cake.

• This cake is best served right away so it does not melt, but you can make it in advance. Keep it in the freezer until you are ready to serve.

  

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  MELTING ICE CREAM CAKE

  This MELTING ICE CREAM CAKE is so fun for a summer dessert, birthday cake or baby shower cake. Layers of funfetti cake and ice cream topped with melting candy coat and an ice cream cone.

  Course desserts

  Cuisine American

  Keyword melting ice cream cake

  Prep Time 5 hours hours

  Additional Time 30 minutes minutes

  Total Time 5 hours hours 30 minutes minutes

  Servings 1

  Calories 246kcal

  Author Nicole Harris

  Equipment

  • 6-inch Layer Cake Pan Set
  • Satin Ice Cake Drip, Pink

  Ingredients

  • 2 6-inch funfetti cakes - prepared according to package instructions
  • 1 quart Strawberry ice cream
  • Pink cake drip bottle I used the ChocoMaker brand
  • Sprinkles
  • 2 tbsp vanilla frosting
  • 1 ice cream cone

  Instructions

  • Thoroughly wrap a 6-inch cake in cling film, then place a cake collar in the cake tin.
  • Level off your two 6-inch cakes, using a serrated knife. Save the scraps, we will usethem for the ice cream cone that goes on top of the cake.
  • Place one cake in the cake tin. Press gently to make sure it is level.
  • Using a 2 inch ice cream scoop, place 5-6 scoops of strawberry ice cream on top of the cake in the cake tin.
  • Use an offset spatula to smooth the ice cream into an even layer.
  • Place your second cake on the ice cream layer, upside down. So the level off part of the cake will be face down and the bottom will be face up.
  • Cover the entire layer cake with cling film and place in the freezer for a minimum of 5hours to set.
  • While the cake is setting, take your cake scrap and create a large cake pop ball (about 3inches in diameter). Place this cake pop ball onto your ice cream cone then wrap in cling
    film. Place the cone in the freezer as well.
    
  • Once your cake has set, remove from the freezer and remove the cling film. Remove the entire cake from the tin and the collar and place onto a cake stand.
    
  • Spread 2 tbsp of vanilla frosting in the center of the cake then set your ice cream cone onto the frosting upside down, so the cone point is up.
  • Microwave your candy coating for 30 seconds and shake. Carefully drip your candy coat down the sides of the cake, cover the top of the cake and the cake part of the ice cream cone. Before the coating is dry, add sprinkles to the top of the cake.
    
  • Once the chocolate has set (which only takes a minute or so), cut the cake and serve!
    

  Notes

  Feel free to frost the top of the cake if preferred.

  Nutrition

  Serving: 1g | Calories: 246kcal | Carbohydrates: 35g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 38mg | Sodium: 107mg | Fiber: 1g | Sugar: 13g

  
•  

   

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CAKE BAKED IN ICE CREAM CONES

The kids are going to love these Dirt And Worm Cake Cones! Not only are they fun and delicious but it is a great dessert in individual servings.

INGREDIENT OPTIONS:

• You can use a white cake mix instead of yellow if needed. Alternatively, you could use a chocolate cake mix too.
• As with the cake mix, feel free to substitute a frosting flavor of your choice for the chocolate frosting if desired.
• Use sour or regular gummy worms.
• Cake can be colored to your preferred color.

RECIPE TIPS:

• If you’re concerned that the ice cream cones won’t stay upright in the oven, wrap bunched/crinkled aluminum foil around the bases of the cones to help hold them in place.
• When filling your cones, try not to fill them much past the first ridge inside the cone, or else the batter may rise too high and overflow the tops of the cones while baking. ¼ cup of cake batter should be just about the perfect amount.
• If needed, use a popsicle stick or lollipop stick to poke and bevel holes into the tops of cupcake cones to hold one end of each gummy worm into the cupcakes. Do this after frosting and dipping the tops into the crushed cookies for best results.

MORE CREEPY FUN RECIPES:

BROKEN GLASS DONUTS – EYEBALL MILKSHAKES – BLOODY WHITE CHOCOLATE APPLES – SLIME MONSTER DONUTS

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DIRT WORM CAKE CONES

Make these Dirt Worm Cake Cones for a creepy delicious treat for the kids. Cake baked in ice cream cones topped with frosting and Oreo dirt then garnished with gummy worms. Perfect for Halloween, birthday parties or just a fun dessert.

Course desserts

Cuisine American

Keyword dirt worm cake

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Additional Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 24

Calories 205kcal

Author Nicole Harris

Equipment

• Muffin Pan & Cupcake Pan, 12-Cup
• Hand Mixer

Ingredients

• One box yellow cake mix
• 3 eggs
• ¼ cup vegetable oil
• 1 cup water
• Green Food Coloring
• 24 Cake Cones
• One Can Chocolate Frosting
• One package Oreo Cookies
• 48-72 Gummy Worms 2-3 worms per cupcake

Instructions

• Preheat your oven to 350 degrees F.
• Place ice cream cones upright in the wells of two 12-well muffin pans and set aside.
  In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and water until smooth.
• Add roughly ¼ to ½ teaspoon green gel food coloring (or 3-5 drops of liquid food coloring) to the batter and whisk until the food coloring is incorporated and the cake batter is green colored.
• Pour about ¼ cup of cake batter into the center of each ice cream cone and place the pan into the oven.
• Bake for 18-20 minutes, or until the cake batter is completely set, and a cake tester or knife comes out clean when inserted into the center of a cupcake. Allow the cupcake cones to cool completely.
• While the cupcakes are cooling, discard the cream centers of the Oreo cookies. Place the chocolate Oreo wafers into a plastic baggie, seal bag and crush wafers with a rolling pin or your hands. Pour the crushed chocolate cookies into a shallow bowl or dish and set aside.
• When the cupcakes are completely cooled, frost generously with chocolate frosting, ensuring that the frosting is spread to the rim of each ice cream cone.
• Immediately after frosting each cupcake cone, turn it upside-down and dip it frosting-side down into the crushed Oreos.
• Turn the cones back to frosting-side up, top with gummy worms by pushing the worms down into the frosting.
  

Nutrition

Serving: 1g | Calories: 205kcal | Carbohydrates: 41g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 23mg | Sodium: 182mg | Sugar: 23g

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LAYERED VANILLA CAKE

This Layered Vanilla Naked Cake Topped With Sugared Berries is for a very special occasion. Today is the tenth anniversary of WonkyWonderful. I started this little blog exactly ten years ago today with a simple text post basically saying Hello.

So much has happened in those 10 years. I could never have imagined what this website would become and how much it would change my life for the better. I am so appreciative of everyone that visits this website and those who have been supportive over the years. I can’t thank you enough.

Here is to 10 more years!

WHAT IS THE POINT OF NAKED CAKE?

Naked Layer Cakes are just a different style of cake. Minimal frosting on the outside of the cake with sugared berries, flowers etc for decoration. It is a more minimalistic style of cake for those that enjoy that look.

INGREDIENT OPTIONS:

• 1 TBSP vanilla bean paste can be substituted for 1 teaspoon good quality vanilla extract, or half of a scraped vanilla bean. 
• The sugared berries are optional. You can decorate the cake with just the frosting, or some fresh berries.

FROSTING PIPING TIPS/TRICKS:

• This American buttercream is very forgiving. Test the consistency by piping out a small amount onto a plate. If it flattens at all under a light touch, you need to add a bit more powdered sugar.
• This cake is “semi naked.” To create a completely naked cake, do not pipe frosting on the outer edge of the cakes, just the center and top.
• You can also frost the cake sides completely, but you’ll want to make a 1 ½ size batch of the frosting to be sure you have enough.  

CAKE ASSEMBLY TIPS/TRICKS:

• Wrapping a cake in plastic wrap when it’s still piping hot will help keep evaporation from happening, which will keep your cake moist. When you unwrap the cake, the top will be sticky from the extra moisture, that’s ok.
• You can remove the cakes from the pan after about 10 minutes and tightly wrap completely in plastic wrap, then place in freezer to cool it rapidly, or for long term storage (up to 1 month).
• Store this cake tightly wrapped in the fridge for up to 6 days. Use extra buttercream to frost the cut ends and lock the moisture in. Store finished cake, tightly wrapped with plastic and foil, for up to 1 month.
• To make a four layer cake: Level one cake, then slice in half through the center to create two 1” thick cakes. Slice the second cake to create two equal size cakes. Pipe first layer with buttercream. Second layer with buttercream and well of berries. Third layer with buttercream. Top cake with more buttercream. You’ll want to make a 1 ½ size batch of the buttercream for 4 layers.

DO NAKED CAKES DRY OUT QUICKLY?

Naked layer cakes can potentially dry out quicker than traditional cakes because they don’t have all of the frosting holding in the moisture.

MORE CAKE RECIPES:

BANANA BREAD CAKE – BUTTERMILK VANILLA CAKE – ICE CREAM SANDWICH CAKE

MORE RECIPES WITH BERRIES:

BERRY WATERMELON SALAD – BERRY CHEESECAKE SALAD – STRAWBERRY SPINACH SALAD

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VANILLA NAKED CAKE

This vanilla bean layer cake is an absolute showstopper, and so easy to make! Fresh berries and rich vanilla bean buttercream frosting get sandwiched between two layers of moist vanilla bean cake. Cutting into the cake reveals the gorgeous, juicy fresh berries. This Vanilla Naked Cake is perfect for any celebration!

Course desserts

Cuisine American

Keyword naked cake

Prep Time 45 minutes minutes

Cook Time 28 minutes minutes

Additional Time 3 hours hours

Total Time 4 hours hours 13 minutes minutes

Servings 1

Calories 1905kcal

Author Nicole Harris

Equipment

• Knives
• Hamilton Beach Electric Stand Mixer

Ingredients

• CAKE:
• 1 cup 2 sticks salted butter, softened
• 2 cups sugar
• 4 large eggs separated
• 3 cups all purpose flour spooned and leveled into measuring cup
• 1 tablespoon baking powder
• 1 cup buttermilk
• 1 tablespoon vanilla bean paste *see notes for substitutions
• ½ teaspoon almond extract
• 1 cup strawberries diced
• ½ cup blueberries
• ½ cup raspberries
• BUTTERCREAM:
• 2 cups 4 sticks salted butter, softened
• 1 tablespoon vanilla bean paste *see notes for substitutions
• 6-7 cups confectioners sugar
• 3-4 tablespoon heavy cream
• SUGARED BERRIES optional:
• 1 cup fresh strawberries
• ¼ cup each: raspberries blackberries, blueberries
• 2 teaspoon meringue powder or 1 pasteurized egg white, beaten
• 2 tablespoon water
• 1 cup granulated sugar

Instructions

• Cake Instructions:
  Line two 9” cake straight sided cake pans with a circle of parchment paper, coat sides of pans and parchment with non stick cooking spray. Preheat oven to 350℉.
• 
  In a stand mixer with the paddle attachment, or with a hand mixer, cream the butter at medium speed until it’s no longer lumpy, add sugar and beat until the mixture becomes light and fluffy, about 2 minutes. Add the egg yolks one at a time on low speed until incorporated.
• 
  Whisk or sift the dry ingredients together in a medium bowl. Add one third of the dry ingredients to the butter mixture, mix at low speed until just combined, add half of the milk, mix until combined. Continue alternating dry ingredients and milk until combined, ending with the dry ingredients. Mix in the vanilla bean paste and almond extract.
  Use a hand mixer to beat the egg whites until stiff peaks form. Gently fold a scoop of the egg whites into the cake batter until just combined. Fold in the remaining egg whites.
• Divide evenly between the pans, bake on middle rack for 26-30 minutes. The cake is ready when a toothpick inserted in the center comes out clean, and the cake begins to pull away from the sides of the pan.

Remove cakes and cool on the countertop for 10 minutes, cover tightly with plastic wrap and cool for another 15 minutes to prevent evaporation (this will keep your cake moist). Keep covered and cool completely in the refrigerator (about 1 hour), or remove the plastic wrap and cool completely at room temperature (2+ hours). Buttercream Frosting:In a large bowl, or using a stand mixer, beat the butter on medium speed until creamy. Add in the vanilla bean paste and 1 cup powdered sugar, beat on lowest speed until just combined. Continue adding powdered sugar and splashes of heavy cream and mixing on low until desired consistency and sweetness is reached. If you need it thicker, add a bit of powdered sugar. If you need it thinner, add a splash of cream. The frosting should be thick enough to hold it’s shape and support the cake. Place frosting in a piping bag fitted with a large round tip.Sugared Berries:Mix meringue powder with water in a small bowl. If using an egg white, do not add water. Use a pastry brush to dab a bit of the meringue mixture onto the berries, let excess drip off, roll in sugar and place on a cooling rack until dry, about 15 minutes. Cake Assembly:

• Line serving platter with 4 rectangles of parchment paper to keep it clean during decorating. Level the bottom cake layer with a large serrated knife to remove the “dome” and give the second layer a flat surface to rest on. Pipe a ¼” thick layer of frosting onto the cake, smooth with offset spatula. Pipe or dot a ½” well around the outer edge of the bottom layer. If you’d like a thicker layer of berries, pipe the well a bit higher. Place berries in the well you’ve created. Save unused berries for serving. You can now top berries with more buttercream in a spiral shape, or just place the second layer on and press lightly to seal everything in.
• 
  Pipe a ½” thick spiral of frosting on the top layer of the cake, smooth with offset spatula. Pipe a few dabs of frosting around the outside of the cake, adding more frosting to the center to be sure the two cake layers are flush, if you look straight on at the cake and it appears hourglass shape, you need to pipe more frosting in the center to fill this gap. Gently, with very light pressure, smooth the buttercream around the cake with a bench scraper. Lightly smooth the cake, removing excess frosting from the bench scraper, until the layers are revealed and the cake has straight and flush sides.
• Decorate with sugared (or fresh) berries, using dots of frosting to hold berries in place. Remove parchment paper pieces and discard. Serve with any leftover berries.
  

Notes

1 TBSP vanilla bean paste can be substituted for 1 teaspoon good quality vanilla extract, or half of a scraped vanilla bean.

Nutrition

Serving: 1g | Calories: 1905kcal | Carbohydrates: 464g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 76mg | Sodium: 219mg | Fiber: 2g | Sugar: 431g

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ICE CREAM CAKE

No need to spend hours baking and decoration a birthday cake. This Ice Cream Cake comes together in no time and is sure to be a hit!

Plus, the flavors and toppings can be customized to fit your preferences.

ICE CREAM SANDWICH OPTIONS:

This recipe calls for Neapolitan ice cream sandwiches. Feel free to use vanilla, chocolate or whatever ice cream sandwich flavor you prefer.

WHIPPED CREAM OPTIONS:

I highly recommend using frozen whipped topping (Cool-Whip). It is stabilized whipped cream which makes this ice cream cake stay intact much better than homemade whipped cream.

Homemade whipped cream can be used but may not set up as well as store bought.

TOPPING OPTIONS:

This recipe uses chocolate sauce, chocolate chips and sprinkles. More topping ideas: caramel sauce, fruit pie filling, crushed Oreos, Fruity Pebbles, butterscotch chips, nuts, etc.

STORAGE INSTRUCTIONS:

Store leftover ice cream cake in an airtight container in the freezer for up to 7 days.

MORE PARTY FOODS:

CAPRESE SKEWERS – DILL PICKLE CHEESE BALL – ANTIPASTO SKEWERS

MORE EASY FUN DESSERTS:

EDIBLE SUGAR COOKIE DOUGH – CANDY SUSHI – CHERRY FLUFF – UNICORN PARTY PUNCH

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ICE CREAM SANDWICH CAKE

This Ice Cream Sandwich Cake is an easy festive birthday cake that comes together in no time. Layers of ice cream sandwiches, whipped topping, chocolate sauce and sprinkles make the best ice cream cake!

Course desserts

Cuisine American

Keyword ice cream sandwich cake

Prep Time 15 minutes minutes

Additional Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 1

Calories 442kcal

Author Nicole Harris

Equipment

• Baking Dish

Ingredients

• 24 Napoleon Ice Cream Sandwiches
• 16 oz Frozen Whipped Cream Topping - thawed
• ½ cup Chocolate Sauce
• ½ cup Sprinkles
• ¼ cup Mini Chocolate Chips

Instructions

• Place 12 ice cream sandwiches into the bottom of a 9x13 pan (you may need to slice a couple of the sandwiches to fit all into the dish) .
  
• Spread half of the thawed whipped cream topping over the sandwiches.
  
• Drizzle half of the chocolate sauce over the top of the whipped cream .
  
• Sprinkle half of the sprinkles and half of the mini chocolate chips over the top.
  
• Repeat the steps 1-4 with the remaining ingredients.
  
• Cover the cake loosely with foil and place into your freezer for 3-4 hours before serving. Slice and serve.

Nutrition

Serving: 1g | Calories: 442kcal | Carbohydrates: 49g | Protein: 6g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 16g | Cholesterol: 80mg | Sodium: 186mg | Fiber: 1g | Sugar: 27g

The post Ice Cream Sandwich Cake appeared first on WonkyWonderful.

This post is sponsored by I Love Ice Cream Cakes.

What better way to celebrate Summer than with an ice cream cake party!?!? Ice cream cakes and Cotton Candy Unicorn Party Punch are perfect for cooling off and treating the kids before school starts. The best part is that this 2 ingredient punch and a Carvel® Ice Cream Cake make this party easy-breezy! And at the end of a busy summer break, easy is what we need!

I Love Ice Cream Cakes showcases delicious frozen ice cream cakes for all occasions and are perfect for celebrating National Ice Cream Month! The Ice Cream Cakes come in many different styles and sizes, including original Carvel®, Jon Donaire® and OREO®. They are available in grocery stores in the bakery or freezer section nationwide. Find a store near you >> https://iloveicecreamcakes.com/product-locator/

From family celebrations and cookouts to gifts and just everyday deliciousness, there’s always a great reason to make people smile with an ice cream cake!

For the cake, I simply ordered these Unicorn Figures, added rainbow sugar sprinkles and cotton candy. The kids love when they get a toy from the top of the cake. That is my family’s birthday tradition. The birthday kid gets to keep whatever figure is on top of the cake.

Layers of ice cream, cake and frosting make this ice cream cake extra delicious!

The OREO® Ice Cream Cake is always a big hit! We had boys and girls at our party, so the boys went straight for the OREO® Cake while the girls gushed over the Unicorn Cake.

This Cotton Candy Unicorn Party Punch is so colorful and magical looking. I used store bought cotton candy flavored ice cream. But, if you prefer to make your own, check out this Oreo Cotton Candy Ice Cream Recipe (and just omit the Oreos). And you can make it any color you want!

Here are a few more Unicorn inspired ideas for your party:

Unicorn Sugar Cookie Bars by Inside Bru Crew Life
No-Churn Unicorn Ice Cream by Big Bear’s Wife
Unicorn Freakshakes by Amanda’s Cookin’

And if you want to make a cake from scratch to decorate with unicorns, try this VINTAGE VANILLA CAKE RECIPE. Or for a super fun and easy cake, this RICE CRISPY TREAT CANDY CAKE.

To up the fun factor even more, serve this Unicorn Party Punch topped with cotton candy. The kids will have purple cotton candy mustaches along with their huge smiles!

Be sure to check out my Unicorn Love Pinterest Board! ???? ???? 

Here are some items you may need for this party: (affiliate links)

Ice Cream Cake
Unicorns Animals (12 per package)
Colored Sugar Crystals for Cakes, Rainbow
Cotton Candy 1 Ounce Bags (Pack of 12)
Punch Bowl/Serving Ladle, Clear
12-Quart Embossed Punch Bowl, Clear

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Cotton Candy Unicorn Party Punch

Get the party started with this Cotton Candy Unicorn Party Punch and Unicorn Ice Cream Cake! The punch recipe is made simply with 2 ingredients and the ice cream cake takes just minutes to decorate. The kids will love this fun and colorful drink!

Course Drinks

Cuisine American

Keyword cotton candy, party, punch, unicorn

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8

Calories 174kcal

Author Nicole Harris

Ingredients

• 2 Liters Cold Lemon Lime Soda
• 1.5 Quarts Cotton Candy Flavored Ice Cream
• 1 Package Cotton Candy

Instructions

• Line large baking sheet with wax paper. Scoop ice cream and immediately transfer to freezer. Freeze at least 1-2 hours until solid.
• Just before serving, fill punch bowl with lemon lime soda. Drop frozen scooped ice cream into bowl.
• Serve punch with a pinch of cotton candy on top. (optional)

Nutrition

Serving: 1g | Calories: 174kcal | Carbohydrates: 40g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 39mg | Sugar: 39g

This post contains affiliate amazon links. Basically, I get a little kick back for sending you over to amazon . . . at no extra cost to you. Thanks for your support!

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If you want to make a sweet for your sweetheart, look no further. This Rice Crispy Treat Candy Cake is sweet, layered with sweet, layered with more sweet, then topped with sweets! Sometimes an over-the-top show-stopping dessert is in order. I made this for my daughter’s birthday and she was quite impressed. It also just so happens to be perfect for a Valentine’s Day dessert!

My daughter enjoys regular cake but it is not her absolute favorite dessert. Last year I made these Candy Sushi for her classroom birthday treats and the kids went CRAZY for them! This year I made her this Rice Crispy Treat Candy Cake for our at home treat because we had her birthday celebration at a bakery. The kids all decorated (and ate) loads of cupcakes!

Plus, I had been sent these awesome Strawberry Licorice Laces from Nuts.com and I wanted so badly to use them on a cake. If you are looking for unique candy for cake toppings and decorations, Nuts.com has so many cute options.

My daughter and I recently watched Willy Wonka and the Chocolate Factory and she absolutely loved it. So when I surprised her with a rice crispy treat cake layered with buttercream, strawberry jam then topped with licorice . . . it was like something straight out of the movie! 

Here are a few items you may need for this recipe: (affiliate links)

Wilton Round Cake Pan, 8 by 3-Inch
Hamilton Beach Stand Mixer
Wilton Angled Icing Spatula, 13-Inch, Black
Strawberry Licorice Laces

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Rice Crispy Treat Candy Cake

This Rice Crispy Treat Candy Cake is a fun and whimsical dessert recipe. Perfect for Valentine's Day, kids birthdays or for anyone that doesn't like traditional cake.

Author Nicole Harris

Ingredients

Rice Crispy Treats

• 3 Tablespoons Unsalted Butter
• 24 ounces Standard Marshmallows
• 1½ teaspoons Vanilla Extract
• 9 Cups Crisp Rice Cereal

Frosting

• 1½ Cups Unsalted Butter
• 6 Cups Powdered Sugar
• Small Pinch Salt
• 1 teaspoon Vanilla Extract
• 1-2 teaspoons Heavy Cream

Fillings/Toppings

• 1/2 Cup Strawberry Jam - divided
• Strawberry Licorice Laces

Instructions

Rice Crispy Treats

• Line 3 (8") round cake pans with foil. Generously grease with butter or shortening. Set aside.
• (preparing the crispy treats is easier when done in 2 batches)
• In large microwave safe bowl, microwave butter until melted. Add marshmallow and stir to coat.
• Microwave 1-2 minutes or until marshmallows puff up into a giant blob. (Watch the marshmallows the entire time, do not walk away!)
• Stir melted marshmallows, add vanilla and stir.
• Immediately stir in crisp rice cereal until fully combined.
• Transfer to prepared pans, dividing evenly between the three.
• Firmly press crispy treats into pan. Use the bottom of a cup or ramekin that has been sprayed with nonstick. Press until the treats are packed tightly into pans. Using your fingers, tuck the edges down firmly to create level layers.
• Let cool.

Frosting

• Using stand mixer fitted with whisk attachment, whip butter for 1-2 minutes or until creamy.
• Gradually add powdered sugar a half cup at a time mixing between additions.
• Add salt and vanilla.
• Whip on medium/high for 5 minutes or until frosting becomes light and fluffy (sometimes this may take a few extra minutes).
• Add heavy cream 1 tsp at a time until desired consistency is achieved. Frosting should be creamy and spreadable but not too soft. Refrigerate 5-10 minutes before frosting layers.

Assembly

• Carefully remove crispy treat layers from pans and peel off all foil.
• Place the first layer on serving dish. Spread a third of the frosting on top of layer. Top with 1/4 cup strawberry jam and spread evenly.
• Place the second crispy treat layer on top and repeat frosting/jam step.
• Place third layer on and spread remaining frosting on top.
• Top with Strawberry Licorice Ropes.
• Store in a cool place until serving.

Notes

*This cake requires your sharpest knife for cutting slices.

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This post contains affiliate amazon links. Basically, I get a little kick back for sending you over to amazon . . . at no extra cost to you. Thanks for your support!

The post Rice Crispy Treat Candy Cake appeared first on WonkyWonderful.