This Oreo Caramel Cream Cake is a no-bake dessert that’s rich, creamy, and bursting with indulgence. It features layers of milk-soaked Oreo cookies, a luxurious filling made from whipped cream and caramel, and a decadent chocolate ganache topping. Every bite offers the perfect balance of crunch, sweetness, and creaminess, making it a crowd-pleaser for any occasion.
Why You’ll Love This Recipe
This cake combines the best of all worlds: the crunch of Oreo cookies, the richness of a creamy caramel filling, and the smooth decadence of chocolate ganache. The whipped cream and caramel filling create a perfectly balanced sweetness, while the chocolate ganache adds an extra layer of indulgence. The no-bake element makes it easy to prepare and assemble, even for beginner bakers. Plus, this cake can be made ahead of time, making it an ideal dessert for parties or special occasions.
Perfect for Any Occasion
This Oreo Caramel Cream Cake is perfect for celebrations, birthdays, or family gatherings. The layered presentation gives it a sophisticated look, and the flavors are so rich that even a small slice feels indulgent. Because it requires no baking, it’s a convenient dessert that can be made ahead, allowing the flavors to meld together beautifully by the time you serve it.
Decoration Tips
For a visually stunning presentation, drizzle the top of the cake with extra chocolate ganache and scatter some whole or crushed Oreo cookies on top. You can also garnish with chocolate curls or caramel sauce for an extra touch of elegance. Serve the cake on a cake stand to show off its layers, or slice it neatly to highlight the caramel cream and cookie textures.
Ingredients (for a tall 28 cm mold, or split into two for a 16 cm mold):
- 6 packages of Oreo cookies
- 800g caramel (thick consistency, similar to spreadable caramel)
- 800g heavy cream (minimum 36% fat content)
- Milk for soaking the cookies (as needed)
- 100g chocolate + 100g heavy cream (for chocolate ganache)
Method:
- Prepare the cream filling:
In a large bowl, combine the caramel and heavy cream. Whip the mixture until it reaches a firm, thick consistency. Using cream with at least 36% fat is important for ensuring the filling holds its shape. - Soak the Oreos:
Briefly soak the Oreo cookies in milk, being careful not to let them become too soggy. - Assemble the cake:
Start by layering the soaked Oreo cookies in the bottom of your mold. Spread a thick layer of the caramel cream mixture over the cookies. Continue alternating layers of soaked Oreos and caramel cream until all the ingredients are used. - Chill the cake:
Place the assembled cake in the refrigerator for several hours, or preferably overnight, to allow it to set and for the flavors to combine. - Prepare the chocolate ganache:
To make the ganache, heat 100g of heavy cream in a small saucepan until it just begins to boil. Remove from the heat and add 100g of chopped chocolate. Stir until the chocolate is melted and the mixture is smooth. - Finish the cake:
Once the cake has set, pour the chocolate ganache over the top, letting it drip down the sides for a polished finish. Optionally, garnish with extra Oreo cookies or chocolate decorations.
Enjoy this rich and creamy Oreo Caramel Cream Cake—a no-bake treat that’s perfect for any occasion!
