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Oreo Cakesters

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๐Ÿฐ Create incredibly soft and moist snack cakes that stay fresh for days – perfect for packing in lunchboxes or enjoying as an afternoon treat
๐Ÿ“ฆ Enjoy convenient homemade snack cakes that are easy to portion, transport, and store, making snack time planning effortless and delicious

  • Total Time: 1 hour 30 minutes
  • Yield: 24 snack cakes 1x

Ingredients

Scale

1 box devil’s food cake mix for chewy chocolate cake base

1/2 cup oil for moisture

2 eggs for binding

1/2 cup shortening for fluffy creme filling

2 cups powdered sugar for sweetening

1 tsp vanilla for authentic Oreo taste

2 tbsp milk for spreadable consistency

parchment paper for lining baking sheets

Instructions

1-First Step: Preheat your oven to 350ยฐF. Line two baking sheets with parchment paper. Measure out 1 box devil’s food cake mix, 1/2 cup oil, and 2 eggs. This mise en place keeps things smooth. Room temperature eggs mix better, avoiding lumps for uniform soft snack cakes.

2-Second Step: In a large bowl, combine the cake mix, oil, and eggs. Stir with a wooden spoon or mixer on low speed for 1-2 minutes until a thick dough forms. It should hold together like cookie dough but softer. Avoid overmixing to prevent tough cakesters. If dough seems dry, add 1 tsp water. This step takes 5 minutes and sets the chewy texture for your Oreo Cakesters.

3-Third Step: Scoop tablespoon-sized portions (about 1.5 tablespoons each) of dough. Roll lightly into balls and place 2 inches apart on prepared sheets. Flatten slightly with your palm or glass bottom for even sandwich shapes. Bake one sheet at a time for 10-12 minutes. Edges set but centers stay soft. Watch closely; overbaking leads to crisp edges. Rotate sheets midway for even heat. Cool on sheets 5 minutes, then transfer to wire racks. Total bake time per batch: 12 minutes.

4-Fourth Step: While cakes cool fully (about 30 minutes), make the filling. In a stand mixer or bowl, beat 1/2 cup shortening until creamy, 1 minute. Gradually add 2 cups powdered sugar, 1 tsp vanilla, and 2 tbsp milk. Beat on medium 2-3 minutes until light and fluffy. Taste and adjust milk for spreadability. For extra smoothness, sift sugar first. This classic Oreo creme elevates your creme filled soft snack cakes.

5-Fifth Step: Pair similar-sized cooled cakes. Spread 1-2 tablespoons filling on flat side of one cake. Top with matching cake, pressing gently. Smooth edges with a knife if desired. Repeat for all. Yields 20 Oreo Cakesters ready for snack packs. For perfect soft Oreo Cakesters for snack packs, chill assembled cakes 15 minutes to set filling.

6-Final Step: Dust tops with powdered sugar or dip edges in chocolate for flair. Store in airtight container. Serve solo, in easy dump cake-inspired snack packs, or crumbled over ice cream. Total time: 45 minutes active, plus cooling. Pro tip: Bake extras for freezing. These steps ensure Oreo Cakesters chocolate sandwich snacks taste just like the original. For a store-bought shortcut, grab them from the OREO Cakesters product page.

Last Step:

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Notes

๐ŸŒก๏ธ Don’t overmix the batter – once ingredients are combined, stop mixing to maintain the soft, tender texture that makes these cakes perfect for snacking
๐Ÿ“ฆ Wrap individual cakes in plastic wrap or place in small bags before packing to maintain freshness and prevent them from drying out
๐Ÿฏ For extra moistness that lasts longer, brush the cooled cakes with a simple syrup (equal parts sugar and water) before adding the glaze

  • Author: Brandi Oshea
  • Prep Time: 15 minutes
  • Cooling Time: 45 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cake square
  • Calories: 140
  • Sugar: 16g
  • Sodium: 95mg
  • Fat: 6g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 0g
  • Protein: 2g
  • Cholesterol: 20mg