Chocolate Oreo Ice Cream Cake

This chocolate oreo ice cream cake is a layer of chocolate cake, hot fudge and oreos, oreo ice cream and then covered with a whipped topping and some more hot fudge and oreos. Basically a dream cake for any chocolate and oreo lovers.

Prep Time 20

Cook Time 30

Ingredients

Instructions

To make the cake:

Preheat the oven to 350 F. Spray an 8-inch round cake pans with non-stick cooking spray, and then line the bottom of the pan with parchment.
In a large bowl, sift or stir together flour, sugars, cocoa powder, baking soda, baking powder, and salt.
In a mixing bowl, beat oil, egg, buttermilk, and vanilla together until completely mixed. About 1 minute.
Slowly add dry ingredients into wet ingredients while mixing.
Pour in hot water and mix together another minute. It's ok if the batter seems extra liquidy.
Pour batter into the pan. Bake for about 20 minutes. When toothpick placed in the center of the cake comes out clean, you know it is done.
Let the cake completely cool before taking out of the pan.

For the ice cream layer:

Let the ice cream thaw on the counter for about 10 minutes to soften enough to work with. Line a 8 inch baking pan with saran wrap and place all the ice cream inside, making sure to push it in and compact it in there. Cover with more saran wrap and allow to completely freeze again.

For cake assembly:

Place the layer of cake on a serving plate or paper plate, something that will be able to go back into the freezer. Crush the oreos in a ziplock bag and take the ¾ cup hot fudge and mix the two together. Place the hot fudge and oreo mixture on top of the cake layer. Then unwrap the layer of ice cream and place on top of the oreo mixture. Cover the whole thing with your tub of whipped topping, and then drizzle any extra oreos or hot fudge on top if you want. Place the whole cake back into the freezer and allow to freeze completely again. I like to let it sit in there for at least 4 hours to make sure it is fully frozen.
Take out of the freezer just a few minutes before ready to serve, unless it is a hot day, then serve immediately.

Notes

Cakes will have the best results if made with room temperature ingredients. I like to pull my egg and buttermilk out of the fridge an hour or two before I start baking.

This can be done with any kind of ice cream. and any flavor of oreo you want. We have made so many combinations, but all oreo is my kids favorite!

I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure it's not packed in there. Light and fluffy is the key.

Tried this recipe?Let us know how it was!