PREP TIME: 30 minutes | COOK TIME: 30 minutes | ADDITIONAL TIME: 30 minutes | TOTAL TIME: 1 hour 30 minutes
This easy Oreo trifle is the perfect dessert that can be prepared in advance! It's a delightful combination of fluffy chocolate cake, crushed Oreos, layers of luscious pudding, and heavenly whipped cream.
Ingredients:
Chocolate Sheet Cake:
- 1 1/2 cups all-purpose flour (190g)
- 1 1/3 cups granulated sugar (266g)
- 1/4 cup baking cocoa powder (25g)
- 3/4 tsp baking powder (3g)
- 1 1/2 tsp baking soda (9g)
- 1/2 tsp fine salt (2g)
- 3/4 cup hot water (180g)
- 1 1/2 tsp instant espresso or coffee (3g)
- 1/2 cup buttermilk, room temperature (120g)
- 1/3 cup vegetable oil (75g)
- 1/4 cup sour cream, room temperature (64g)
- 2 large eggs, room temperature (112g)
- 1 tsp vanilla extract (4g)
Chocolate Pudding:
- 2 packages (3.9 oz. each) instant chocolate pudding
- 4 cups whole milk (980g)
Oreo Whipped Cream:
- 1 cup (8 oz. block) full-fat cream cheese, cold (226g)
- 1 cup powdered sugar (125g)
- 1 tsp vanilla extract (4g)
- 2 cups heavy cream or heavy whipping cream, cold (480g)
- 2/3 cup crushed Oreos (66g)
Additional Ingredients:
- 3 cups chopped Oreos (300g)
- 14 whole Oreos (for garnish)
Instructions:
Chocolate Sheet Cake:
- Preheat your oven to 325°F/162°F. Line a 9×13-inch (quarter sheet) pan with parchment paper and spray with nonstick spray.
- Place two flower nails in the center of the pan with the flat side resting flat against the cake pan. Ensure they are a few inches apart and spray thoroughly with non-stick spray as well.
- In a large bowl, whisk together 1 1/2 cups of all-purpose flour, 1 1/3 cups granulated sugar, 1/4 cup cocoa, 3/4 tsp baking powder, 1 1/2 tsp baking soda, and 1/2 tsp salt.
- In a separate bowl, stir together 3/4 cup hot water and 1 1/2 tsp instant coffee or espresso powder. Add 1/2 cup buttermilk, 1/3 cup vegetable oil, 1/4 cup sour cream, 2 large eggs, and 1 tsp vanilla extract into the coffee mixture and whisk together until smooth.
- Add half of the dry ingredients into the wet ingredients and whisk together until just combined. Add in the rest of the dry mixture and whisk until just combined.
- Pour the batter into the prepared sheet pan. Reposition the flower nails so that they're evenly spaced across the pan. Bang the pan on your counter a couple of times to remove any air bubbles, then bake for 32-37 minutes. Rotate your pan halfway through to help the cake bake evenly.
- Let the cake cool in the pan for about 15 minutes, then carefully remove it from the pan onto a wire rack to finish cooling. Use a serrated knife to cut the cake into 1-inch cubes.
Chocolate Pudding:
- While the cake bakes and cools, make the chocolate pudding. Pour two 3.9 oz. packages of instant chocolate pudding mix into a large bowl. Add 4 cups of cold milk into the bowl and whisk until smooth. Cover with plastic wrap and place in the fridge to set.
Stabilized Oreo Whipped Cream:
- Next, make the stabilized Oreo whipped cream. It is recommended to make the whipped cream right before you assemble your trifle for the best results and maximum fluffiness.
- Place 1 cup (8 oz. block) of cold cream cheese into a mixing bowl and mix on medium speed until smooth. Add in 1 cup of powdered sugar and mix on low at first to avoid powdered sugar clouds or explosions. Increase the speed to medium-high once the powdered sugar is incorporated and mix for about 1 minute. Scrape the bowl with a rubber spatula as needed throughout this process.
- Add in 1 tsp of vanilla extract, then turn the mixer to a medium-high speed and gradually pour in 2 cups of cold heavy cream. Do this in 4 additions and focus on pouring the heavy cream down the side of the bowl to prevent splattering.
- As soon as you've finished adding the heavy cream, pour in 2/3 cup crushed Oreos. The whipped cream should thicken and take shape shortly after this (usually within about 30 seconds of mixing in the heavy cream). Take care not to over-mix your whipped cream frosting as it will become soupy and cannot be fixed. Once the whipped cream is able to keep its shape and form a nice peak, cover it with plastic wrap and refrigerate it until you're ready to use it.
Assembling the Oreo Trifle:
- Place about half of the cubes of chocolate cake into the bottom of a trifle dish, fully covering the bottom.
- Add an even layer of chocolate pudding over the cake bits, using about half the pudding mix.
- Create the next layer using 1 cup of whole or crushed Oreos.
- Top with 1/2 of the whipped cream and use an offset spatula to create an even layer.
- Repeat with the remaining ingredients to create an additional layer of ingredients.
- Add a garnish of whole Oreos and dollops of Oreo whipped cream to the top of the trifle and enjoy!
Notes:
- Add the pudding before it's fully set so that it can really fill between the cake bits and be absorbed by them.
- Cut your cake into equal-sized squares to make it easy to create even layers in your trifle.
- Carefully spoon and smooth your layers of pudding and whipped cream with an offset spatula to give your trifle a gorgeous finished look.
- I recommend making your whipped cream from scratch. It only takes a few minutes to make and tastes so much better than store-bought whipped cream.
- Use whatever flavor of Oreos are your favorite! This trifle would taste great with just about any flavor, including peanut butter, birthday cake, or even double chocolate Oreos!
Making this Oreo Trifle In Advance & Storage Tips:
- **Make this trifle