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4.37 from 88 ratings

Oreo Earthquake Cake

This oreo earthquake cake is a white cake mix loaded with whole oreos and oreo crumbs. Swirl in the cream cheese frosting layer and it bakes into the cake creating frosting filled crevices and cracks on top of the cake.
Prep Time15 minutes
Cook Time35 minutes
Additional Time45 minutes
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: American
Keyword: cake mix recipe, Cookies and Cream Cake, cookies and cream earthquake cake, earthquake cake, earthquake cake recipe, earthquake cake with white cake mix, earthquake cake without coconut, earthquake cake without sweetened condensed milk, easy oreo cake, oreo earthquake cake
Servings: 20 servings
Author: Beth

Equipment

Ingredients

  • 24 Whole oreos for the bottom of the pan*

Cake Layer

  • 1 box white cake mix 15.25 oz
  • ½ cup (60g) oreo crumbs
  • ½ cup (118ml) vegetable oil
  • 3 large eggs
  • 1 cup (236ml) milk

Frosting Layer

  • 4 oz (114g) cream cheese softened
  • ½ cup (113g unsalted butter, melted 1 stick
  • 1 Tbsp vanilla extract
  • 2 ½ cups (283g) powdered sugar

Instructions

  • Preheat the oven to 350 degrees F.
  • Lightly spray a 9 x 13 inch pan with non-stick cooking spray. Place whole oreos on the bottom of the pan.
    24 Whole oreos for the bottom of the pan*
  • Using an electric mixer, beat the white cake mix with the oil, eggs, milk and oreo crumbs until combined on low.
    1 box white cake mix, 1/2 cup (60g) oreo crumbs, 1/2 cup (118ml) vegetable oil, 3 large eggs, 1 cup (236ml) milk
  • Pour the cake mix on top of the oreos.
  • Using an electric mixer, beat the cream cheese, melted butter and vanilla until combined. Gradually add the powdered sugar, mixing until thick. Transfer the frosting mixture into a piping bag (or ziplock bag with the corner cut off).
    4 oz (114g) cream cheese, 1/2 cup (113g unsalted butter, melted, 1 Tbsp vanilla extract, 2 1/2 cups (283g) powdered sugar
  • Pipe the frosting mixture over the cake batter, creating any pattern you wish. Use a butter knife to create swirls. 
  • Bake for 30 minutes. Then loosely place a piece of aluminum foil over the cake and bake for 5-10 more minutes (for a total bake time of 35-40 minutes). 
  • Allow the cake to cool completely before serving. The frosting layer should “sink” into the cake, creating ribbons of frosting INSIDE the cake! 
  • Cover and keep on the counter if you’ll be serving the cake in the next day or two. Otherwise refrigerate. 

Notes

* I used 24 oreos to line the pan - one package of oreos is enough to use on the bottom of the pan and to make the oreo crumbs.

Nutrition

Calories: 311kcal | Carbohydrates: 49g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 297mg | Potassium: 88mg | Fiber: 1g | Sugar: 33g | Vitamin A: 278IU | Calcium: 86mg | Iron: 2mg