Oreo Wafer Cake is a wonderful no-bake cake using wafers, chocolate cream cheese filling, and a cream cheese frosting studded with Oreos.
This is an amazing cake to make. Since it’s no-bake, it’s a snap. Anyone who is an Oreo lover will like this cake.
It’s a no-bake because it is made with wafer sheets. You can buy wafers in International stores that specialize in goods from Europe. I have also been able to find them on Amazon. They are very versatile and you can use a variety of fillings. I really like wafer cakes in the summer when I don’t feel like getting my kitchen any hotter than it already is.
The filling is simple but special at the same time. It’s a mixture of cream cheese, sweetened condensed milk, vanilla, and Fiori di Sicilia. Fiori di Sicilia is a special extract used in pastry, especially Panetone. It has a flavor of vanilla, citrus, and herbs. If you cannot find it, you can add a bit more vanilla, but I highly recommend using this special extract.
The frosting is equally simple, cream cheese, powdered sugar, vanilla, and broken-up Oreos. I happened to have Holiday Oreos dipped in white and dark chocolate, but you could use any Oreo you like.
Oreo Wafer Cake is Fun!
This cake is so much fun because you can make it in so many ways. You could use Lemon Oreos with a lemon filling, Hazelnut Oreos with Nutella filling, Peanut Butter with peanut cream cheese filling, and the list goes on. Oreo has a habit of making different flavors, so have fun with this cake.
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- ½ package Tort Wafers
~~ — Filling — ~~
- 14 oz Sweetened Condensed Milk
- 8 ounce Cream cheese, softened
- ¼ cup Cream
- 1 teaspoon Vanilla
- ⅛ teaspoon Fiori di Sicilia
- ¾ cup Cocoa
- ¼ cup Cream, optional
~~ — Frosting — ~~
- 8 ounce Cream cheese
- ½ cup Powdered sugar
- 1 teaspoon Vanilla
- 4 Oreo cookies, broken up
- 5 Oreo cookies, reserved, cut in half
- The recipe here is for a half a sheet. Increase the filling and frosting ingredients if you are using the whole sheet.
- 1/2 package Tort WafersTo cut the sheet in half, keep it in its wrapper, turn it on its longest side and cut straight down the middle. Save the unused portion in a vacuum sealable bag. Remove the wrapping from the portion you are going to use.
- Set 5 Oreos aside and cut the in half. You will be using 9 halves, so have a treat for yourself. Break up about 4 more and set them aside for the frosting.
- 14 oz Sweetened Condensed Milk, 1/4 cup Cream, 1 teaspoon Vanilla, 1/8 teaspoon Fiori di Sicilia, 3/4 cup Cocoa, 1/4 cup Cream, 8 ounce Cream cheesePut the cream cheese in the stand mixer and beat it until it is nice and fluffy. Add the condensed milk and mix it thoroughly. Add half the cream and mix. Add vanilla and fiori di Sicilia and mix. Add the cocoa and mix. Check the consistency. If the mixture looks like thick frosting, then add the remaining cream.
- Spread some of the filling on one of the wafers using an offset spatula. Spead it out all the way to the edges. It does not need to be even. Put the wafer on the serving plate. Spread the filling on the rest of the wafers and stack them on top of each other. Leave the last wafter without any filling. Clean the stand mixer bowl.
- Top the last wafer with parchment paper and a heavy book, hopefully as large or larger than the wafer. You can add more heaving things on top to the book to weigh it down further. Set the cake aside with the weights for at least two hours.
- 8 ounce Cream cheese, 1/2 cup Powdered sugar, 1 teaspoon Vanilla, 4 Oreo cookiesPut the remaining cream cheese in the stand mixer and beat it until it is fluffy. Add the powdered sugar and vanilla and beat. Add the broken Oreos to the bowl and continue beating until the pieces of Oreo are a little larger than a grain of rice.
- 5 Oreo cookiesSpread the frosting on the top layer all the way to the edges. Embed the split Oreos in the frosting in three rows of three Oreo halves each.
- Refrigerate the cake for at least an hour before serving.
- Cut the cake either with a very sharp knife or with scissors.