Moist and delicious marble cake topped with chocolate buttercream frosting and crushed Oreos. If you love a great dessert, you have to try this cake. So incredibly yummy!
This cake is meant to be a FUN and delicious dessert! Sometimes a person just needs something a little different. If you could use a little FUN, make this cake!
So let’s talk about the levels of fun and flavor here.
Super moist yummy marble cake – check.
Homemade chocolate buttercream frosting – check.
Lots and lots of crushed Double Stuf Oreos, Heads or Tails – check.
And last, but not least, just the right amount of rainbow sprinkles – check.
Put all of those together, and you have a FUN cake! If you FUN isn’t your thing, you still have a really great cake!!
I can honestly say this cake is unbelievably delicious!!
Did I mention we just came off of a 40+ day cold streak. I know it has been a long, tough winter for a lot of people. Trust me I get it!
Yep, we just broke a record here of 40+ days of Subzero Morning Weather. I kid you not my friends! Not a record we’re too thrilled about.
A little fun is in order, don’t you think?
This isn’t just another cake. This is one you’ll remember for a long time. It’s nice to have recipes like this that you know you can rely on. 🙂
Oreo Marble Fun Cake
1 package marble cake mix (I used Duncan Hines but any brand will do)
1 package (3.4 ounces) vanilla instant pudding mix
1 cup milk (you can use whole, 2%, 1%, almost any)
1/2 cup vegetable or canola oil
4 large eggs, room temperature
CHOCOLATE BUTTERCREAM FROSTING:
1/2 cup butter, softened
4 cups powdered sugar
1/3 cup cocoa powder (you could go with 1/2 cup cocoa powder, I prefer just a little less)
4 to 5 tablespoons heavy cream (you may need a little more)
1 teaspoon vanilla extract
DoubleStuf Oreos Heads or Tails, chopped or crushed
Rainbow Sprinkles, if desired
1. Heat oven to 350 degrees F. Generously spray two 8-inch square baking pans with cooking spray; set aside. You can use any size pans you like. They don’t have to be square. Simply adjust baking time as needed.
2. For the cake: In a large bowl, combine cake mix, pudding mix, eggs, milk and oil. With an electric mixer, or a stand mixer, beat on low for 30 seconds. Scrape down the side of the bowl; beat on medium speed for 2 minutes more. Pour batter into prepared pans.
3. Bake at for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire racks for 15 minutes; carefully remove pans. Allow to cool completely on wire racks.
3. Chop desired amount of Oreos to go on top of frosting. Or place desired amount of Oreos in food processor until desired texture is achieved. I used about 2/3 of the pack, or two full rows. You can use any amount you prefer.
4. For the frosting: In a large bowl, beat butter until creamy. In a medium bowl combine the powdered sugar and cocoa powder a bit with a whisk just to incorporate the two. Beat in the powdered sugar into the butter, then add vanilla and enough cream to achieve desired consistency.
5. Evenly spread the frosting onto the cooled layers. Top with Oreo crumbles and rainbow sprinkles. You will need to sort of press the crumbles onto the sides to get them to stick well. Work over a cookie sheet covered with foil or parchment paper so that you can reapply any crumbles that fall. Place in refrigerator to chill before serving. When ready slice, serve and enjoy!
*It’s not too often I say this, but I would definitely use heavy cream for the frosting. You certainly can use regular milk or even half-and-half, but the heavy cream gives the frosting a much nicer texture and taste.