Oreo Cake with Crepe Layers
If you're an Oreo lover, I'm sure this Oreo cake is going to be your new favorite dessert. Made with thin layers of chocolate crepes, fluffy whipped cream, and plenty of crushed Oreo cookies, this Oreo crepe cake is light, decadent, and absolutely irresistible.
It's the kind of treat that can be served either as a dessert or for breakfast, because it's super easy to put together and can feed a small crowd. Plus, since there's no oven involved, it's great if you're in a hurry but need to bring something for a gathering last minute.
Why I Love This
- Combines the fun of crepes with the flavor of a classic Oreo cake.
- No oven required! Just a skillet and some patience layering the whipped cream.
- Great for celebrations but simple enough for a weekend brunch.
Ingredient Overview
Here's a breakdown of the ingredients that make this Oreo crepe cake so delicious:
- All-purpose flour & cocoa powder
- Eggs & butter
- Sugar & vanilla
- Milk
- Heavy cream
- Powdered sugar
- Oreos - The star of this Oreo cake, crushed (not powdered!) for texture and layered between crepes.
Step-by-Step Instructions
Step 1: Make the Crepe Batter
Whisk flour, cocoa powder, sugar, and salt in one bowl. In another, whisk eggs, butter, vanilla, and milk. Combine wet and dry ingredients until smooth. Let rest for 15-30 minutes.
Step 2: Cook the Crepes
Heat a nonstick skillet over medium-high. Lightly butter the pan, then pour in a small amount of batter, swirling to coat. Cook until edges lift, flip, and finish for 1 minute. Repeat with remaining batter.
Step 3: Prepare the Filling
Remove filling from Oreos and crush the cookies into crumbs. Whip cream to soft peaks, add powdered sugar and vanilla, then whip until thick. Fold in some crushed Oreos if desired.
Step 4: Assemble the Oreo Cake
Trim crepes for uniform size if desired. Place one crepe on a plate, spread with whipped cream, and sprinkle with Oreo crumbs. Repeat until all crepes are stacked. Decorate with more whipped cream and halved Oreos. Chill before slicing.
Pro Tips / Expert Advice
💡 Baker's Tips
- Keep crepes thin for a neat stack. Add more milk to the batter if they're too thick.
- Let the crepes cool completely before layering to avoid melting the cream.
- Use a sharp knife to slice for clean, defined layers.
Common Mistakes to Avoid
- Skipping the chill time: the Oreo cake needs at least 1 hour in the fridge to set.
- Over-whipping the cream: stop at stiff peaks to avoid graininess.
How to Make It Extra Gourmet
- Add a drizzle of chocolate ganache over the top or between the layers!
- Fold crushed Oreos directly into the whipped cream for more crunch.
- Use flavored Oreos (mint, peanut butter, or golden) for a fun twist.
Variations & Substitutions
- Use mascarpone or cream cheese mixed with whipped cream for a richer filling.
- Replace Oreos with Biscoff cookies for a caramel twist.
- Add a layer of chocolate ganache every few crepes for extra indulgence.
Storage & Freezing Info
- Store Oreo crepe cake in the fridge for up to 3 days.
- Keep it covered to prevent the crepes from drying out.
- Freezing isn't recommended as the cream doesn't freeze well. However, crepe layers without filling can be frozen for up to 2 months in an airtight container.
Ingredients
For the crepes:
- ¾ cup all-purpose flour 100g
- ¼ cup cocoa powder 25g
- 2 tablespoon granulated sugar 25g
- 1 pinch of salt
- 2 large eggs, room temperature
- 1 tablespoon unsalted butter, melted 14g
- 1 teaspoon vanilla extract 5ml
- 1¼ cups whole milk, room temperature 300ml
For the filling:
- 3 cups heavy cream 35% 750ml
- ⅔ cup powdered sugar 80g
- 1 teaspoon vanilla extract 5ml
- 28 Oreos, filling removed, crushed 300g
Instructions
For the crepes:
- In a bowl, whisk together the flour, cocoa powder, sugar, and salt.
- In a separate bowl, mix the eggs with the melted butter, vanilla, and milk. Add to the dry ingredients and combine. Set aside.
- Make sure all ingredients are at room temperature-otherwise the melted butter may clump in the batter.
- Heat a non-stick skillet until very hot. Once hot, add 1 teaspoon butter and let it melt.
- Pour about half of a ladle of batter into the skillet, swirling it around to form a thin, even layer.
- When the edges begin to release from the pan, flip the crepe with a spatula and cook the other side for 1 minute.
- Repeat until all the batter is used.
For the filling:
- Remove the cream filling from the Oreos and place the cookies in a bag.
- Using a rolling pin, crush them into small crumbs (leave some larger bits for texture).
- In a stand mixer or clean, grease-free bowl, whip the cream to soft peaks.
- Add the powdered sugar and vanilla, then beat until the cream thickens and the sugar dissolves. Chill until ready to use.
To assemble:
- Using a dessert plate as a guide and sharp knife, trim the crepes to an uniform size (optional).
- Place one crepe on a serving plate, spread with a thin layer of whipped cream, and sprinkle with crushed Oreos. Spread evenly to the edges.
- Layer another crepe on top and repeat the process until all crepes are stacked.
- Decorate with remaining whipped cream and halved Oreos. Keep refrigerated if not serving immediately.
FAQ Section
What is an Oreo crepe cake?
It's a layered Oreo cake made with thin chocolate crepes, whipped cream, and crushed Oreos.
Can I make Oreo crepe cake ahead of time?
Yes. It's best assembled the day before so it can chill and set properly. The layers can also be made ahead and frozen for up to two months.
Do I need to remove the cream from the Oreos?
Preferably yes. Removing the cream prevents the filling from becoming too sweet or greasy.
How do I get even layers in my Oreo cake?
Trim crepes to the same size and spread the cream evenly between each layer.
