I Tried the New Oreo Cake Mix and It’s the Birthday Cake I’ll Make Forever

published Mar 15, 2024
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Oreo cake on cutting board with piece cut out.
Credit: Nina Derwin

In my humble opinion, there are few sweet treats on grocery store shelves that can compare to classic Oreo cookies. The sweet creamy filling sandwiched between two crunchy chocolate wafers is perfection in cookie form. I mean, seriously, what’s not to love? When I was a kid, my mom always had a pack of Oreo cookies in the house, and even though I am a full-grown adult now, she still does. 

Given my decades-old love affair with Oreo cookies, it should come as no surprise that when I heard Betty Crocker had teamed up with Oreo for a brand new line of baking mixes, I had to give them a try. 

Credit: Nina Derwin

Betty Crocker x Oreo Is the Dessert Collab of My Dreams

Betty Crocker’s newly debuted line of Oreo baking mixes is chock-full of exciting flavors: Oreo Chocolate Cake Mix, Oreo Brownie Mix, Oreo Lava Cake Mix, and the one that really piqued my attention, Oreo White Cake Mix. To make matters even more enticing, Betty Crocker and Oreo also released an Oreo Creme Flavored Whipped Frosting. When I tell you I could not break out my mixing bowl fast enough, I am not exaggerating.

As one might expect with a baking mix, preparing the batter was easy. The directions for the Oreo White Cake Mix called for 1/2 cup of water, 2 tablespoons of vegetable oil, and 2 eggs. I mixed everything together for two minutes, as per the recommendation on the box, and preheated my oven. I noticed that the directions suggested heating the oven to 350°F if using an aluminum pan or 325°F if using a regular baking pan, so I chose the latter. I was impressed by Betty Crocker for making the distinction between the two, because it can really make the difference between a perfectly cooked cake and a dry, burnt one.

I sprayed avocado oil on my 9×9 baking pan (which I found to be a peculiar size for a cake, as I usually use a 13×9 pan) and poured in the batter. The instructions on the box suggested baking the cake for 16 to 21 minutes, so I set the timer for 20 and made a cup of tea while I waited. 

Credit: Nina Derwin

When the timer went off I didn’t expect the cake to be finished baking, but to my surprise it passed the toothpick test. I let it cool in the pan for ten minutes, then moved it to a tray for it to finish cooling. When it was finally cool, I broke out the Oreo Creme Flavored Whipped Frosting. I was expecting to have to stir it first to soften, but that was not the case at all — it was light, fluffy, and ready to spread. It went on easily, and in just a few minutes my cake was iced. I topped the cake with Oreo pieces that were included in the box, but it is worth noting that you can also stir them into the batter if you prefer. I just happen to prefer a crunch whenever possible.

Finally, it was time to dig in! My hopes were high, and I was not even remotely disappointed. It tasted exactly how you might think an Oreo cake would taste: sweet with that signature chocolate wafer cookie flavor, courtesy of the Oreo cookie pieces on top. I think I probably could have eaten the entire cake if it weren’t for the fact that I’d already planned to deliver some to my friend and her two kids. 

If you love Oreo cookies even half as much as I do, this baking mix is one worth trying. With its delightfully sweet icing, perfectly fluffy cake, and crunchy cookie topping, this cake from Betty Crocker and Oreo is undeniably the dessert collaboration of my dreams.