Ingredients:

  • 1 box (15.25 oz / 432 g) Chocolate Cake Mix
  • 3 large eggs
  • 1/2 cup (120 ml) vegetable oil
  • 1 cup (240 ml) milk (whole or 2%)
  • 1 teaspoon (5 ml) vanilla extract (for cake)
  • 12 units Oreo Cookies, roughly crushed (for cake batter)
  • 1 (14 oz / 400 g) can sweetened condensed milk
  • 4 oz block (115 g) full-fat cream cheese, softened
  • 1/4 cup (30 g) powdered sugar (for filling)
  • 1/2 teaspoon (2.5 ml) vanilla extract (for filling)
  • 2 cups (480 ml) heavy whipping cream, very cold
  • 1/2 cup (60 g) powdered sugar (for topping)
  • 1 teaspoon (5 ml) vanilla extract (for topping)
  • 15 units Oreo Cookies, finely crushed (for garnish)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour (or line with parchment) the 9x13 inch baking pan.
  2. Mix Batter: In a large bowl, combine the cake mix, eggs, oil, milk, and 1 teaspoon vanilla extract. Beat until just combined; do not overmix.
  3. Fold in Oreos: Gently fold the 12 roughly crushed Oreo pieces into the batter using a spatula. Pour batter into the prepared pan.
  4. Bake: Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  5. Cool Slightly: Remove the cake from the oven and let it cool on a wire rack for exactly 10 minutes.
  6. Make the Filling: While the cake cools, whisk together the softened cream cheese, sweetened condensed milk, 1/4 cup powdered sugar, and 1/2 teaspoon vanilla until completely smooth and creamy.
  7. Poke the Cake: Using the handle of a wooden spoon or a dowel, systematically poke deep holes (30-40) across the entire surface of the cake.
  8. Pour and Saturate: Slowly and evenly pour the entire cream cheese filling mixture over the warm, poked cake. Gently spread the mixture to ensure it seeps fully into all the holes.
  9. Chill (Crucial Step): Cover the cake tightly with cling film and refrigerate for a minimum of 4 hours, or ideally overnight, allowing the filling to fully set and penetrate the cake.
  10. Whip the Topping: In a cold mixing bowl, pour in the heavy whipping cream, 1/2 cup powdered sugar, and 1 teaspoon vanilla. Whip on high speed until stiff peaks form.
  11. Frost and Garnish: Remove the chilled cake. Spread the whipped cream topping evenly over the cake base. Sprinkle the 15 finely crushed Oreos liberally over the surface. Slice and serve chilled.