How to Make an Oreo Cakester

Oreo cakesters are extremely popular packaged snacking cakes produced by Nabisco. They are based on the popular Oreo biscuit except the biscuit base is replaced with a cake. It is essentially a whoopie pie.

The cakester is made of two soft, chocolate cake layers with a layer of  cream filling in between and is similar to a sandwich cookie. The cake is soft-baked and has a really fudge-like texture in my view. The filling is always vanilla but there is scope for modifications of the flavour such as caramel and chocolate. It is essentially a whoopie pie which many in the states will certainly be familiar with.

Nabisco have branched out with Oreos. The double cream filling biscuit, biscuits with buttered popcorn, toasted coconut and chocolate hazelnut have all been created with varying degrees of success but nonetheless, have been championed as classic examples of product development. The original was started in the early 2000s and then withdrawn for over a decade until they made their reappearance recently. This is a classic soft bake cookie.

The use of black cocoa powder makes this cookie cake much darker than other Oreos. Other types of chocolate powder or cocoa powder can be used and the texture will remain the same.

Makes 24 sandwich cookies; Preparation time: 25 to 30 minutes; Cooking time: 7 to 8 minutes.


The Oreo Cookster Cake

  • 2 eggs
  • 1/2 cup salted butter softened
  • cup caster sugar
  • 1 tsp vanilla extract
  • 2 cups plain flour or all purpose flour
  • 1/4 cup black cocoa powder
  • 1 tbsp cornstarch
  • 2 tsp baking powder – the amount will depend on how light you need the dough
  • 1 tbsp canola oil
  • 1/2 tsp salt

Cream Filling

  • 1/2 cup salted butter softened
  • 3 cups powdered sugar
  • 2 tsp vanilla
  • 1/4 cup double cream or heavy whipping cream


  • Preheat the oven to 190ºC/375°F.
  • Cream the eggs, butter, sugar,  and vanilla in a large mixing bowl. Mix until smooth, creamy and light in color. You can use a stand mixer or a hand held mixer.
  • Add the flour, cornstarch, baking powder, black cocoa powder  and salt. Mix slowly to combine.
  • As the dough comes together, add the canola oil and then mix until thoroughly combined. The dough will become soft but not sticky at all.
  • Roll the dough into small balls. Take 3/4 tbsp for each dough ball which is nearly a full tablespoon when done by eye. 
  • Roll into a ball on a cool surface and flatten slightly. Arrange on a parchment or silicone sheet lined pan. Repeat with remaining dough.
  • Bake at 190ºC/375°F for 5-7 minutes where the cookies will spread slightly. They should swell and begin to crackle when they are ready to come out of the oven. Do not over bake as they become too dry instead of soft and chewy.
  • Allow the cookies to cool on a cooking cooling rack.
  • After about 5 minutes, prepare the cream filling by creaming the butter with either a stand mixer or electric hand mixture until smooth.
  • Slowly add the sugar and some of the double cream/heavy whipping cream, a dollop at a time until all of the sugar is added.
  • Add the vanilla extract, mixing until combined.
  • Add more whipping cream to adjust the consistency of the filling, if required.
  • Add the filling to a piping bag with a large round tip or to a ziplock bag and snip off the corner.
  • Pipe a dollop of cream filling into the center of the flat back of one half of a cookie.
  • Sandwich the cream filling with the remaining cookies and press down to finish the Oreo Cakester (Whoopie Pie).
  • Allow to cool for 1/2 hour before starting.
  • Store at room temperature in an air tight container for up to 3 days.

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