Every year I make myself a birthday cake.  I have absolutely no problem with this as I enjoy making cake, but I do hope that as my kids get older and more confident in the kitchen that they will consider surprising dear-old-mom.

This years cake is nothing like I have ever done before.  I have been feeling a bit overwhelmed and sassy lately and this cake is a pretty good reflection of those emotions!

Oreo Ice Cream Cake covered in Whipped Cream

Its based the design for this cake on one I have been thinking a lot about lately.  My mom made it when we were little in a metal 9×13 cake pan.  She called it Better-Than-Sex-Cake.

I asked her, “What’s sex?”

She paused.  Squinted her eyes, smirked a little and said, “Eat your cake dear.”

I was eight so that was just fine by me.

Oreo Ice Cream Cake covered in Whipped Cream

Her cake had Oreo’s and ice cream and hot fudge and peanuts and a little caramel and whipped cream.

My cake is Oreo, vanilla ice cream, hot fudge, Oreo, cream cheese frosting, and brownie/Oreo crumbles topped in whipped cream.

To decorate I put Cool Whip into a pastry bag with an 8B tip and piped out dollops.

Whipped Cream Dollops using a 8B tip

 

I gotta tell you, if you are using this type of decorating start by making them with whipped cream.  Its SUCH an easy medium to work with and is so forgiving.  It took maybe four minutes to frost my entire cake.

Oreo Ice Cream Cake covered in Whipped Cream

This cake is far from pretty to look at inside.  Its a massive jumbled mess of the richest ingredients known to man.

And that is exactly what I was going for.

Let me break down the layers a bit more.

I used a 9×9 pan and laid a piece of parchment in the bottom.  The parchment was longer on the ends so that it stuck out the sides of the pan.  I then placed 2 packages of Oreo pie crust, which is 12 ounces of Oreo crumbs, into a bowl.  To that bowl, I added 2 tablespoons of melted butter and combined with the Oreo.  Take a 1/4 cup of crumbs out of the bowl and set aside.  I then pressed the remaining mixture into the bottom of my pan.

For the ice cream layer, I bought a rectangle box of ice cream.  I removed the entire ice cream from the box and cut 1/2 sections lengthwise.  I used about six, and then strategically placed them into the pan right over the Oreo crumbs.  They laid completely flat.

I then poured about 1/4 cup of hot fudge over the ice cream and smoothed it with an offset spatula.  Pour the 1/4 cup of Oreo’s that was set aside over hot fudge.

Put the pan in the freezer for at least two hours.

Next, I prepared the cream cheese layer.  This was one 8oz. block of cream cheese at room temperature combined with 1 cup of powdered sugar.

I removed the pan from the freezer and smoothed the cream cheese over the top of the Oreo Layer.

Now this is the crazy part.

THAT CRUST.

Oreo Brownie in a Skillet

 

Remember this thing?  (Oreo Skillet Brownies) I made one, let it cool, then put the entire thing (no ice cream) into my KitchenAid food processor.  And reduced it to crumbs.  Awesomely awesome brownie-Oreo crumbs.

To that I added 4 tablespoons of melted butter (right into the food processor) and pulsed for about a minute.

That brownie mixture was then pressed into my pan, right on top of the cream cheese layer.

Oreo Cream Cheese Brownie Ice Cream Cake

This is the cake removed from the pan, flipped out onto a serving plate.  The brownie is on the bottom now and the Oreo layer on top.

Are you still with me?  Cause I am pretty sure this cake is certifiable.

Oreo Ice Cream Cake covered in Whipped Cream

I couldn’t get a perfect looking piece, and to be honest, I didn’t really try that hard.

This stupid little birthday cake is my greatest creation OF ALL TIME.

Well, that may be an overstatement.  But it is pretty darn delicious.  Just please, do not ever, for all that is holy in this world, try to figure out how many calories are in one piece.

Better Than Sex Cake

We are better off not knowing.

 

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Happy Birthday! This cake looks amazing and I was going to try and make it
    for my dad, but I have a few questions since you don’t really have a recipe
    here.

    1. you said you used a 9×9 pan, but the picture of the cake looks
    rectangular. did you use 9×9 or 9×13?

    2. “I removed the entire ice cream from the box and cut 1/2 sections
    length wise. I used about six, and then strategically placed them into the
    pan right over the Oreo crumbs.” ~ does this mean you used 3 gallons of ice
    cream since you had 6 halfs? that seems like a lot.

    3. your directions stop after removing the cake from the pan yet your
    picture shows it covered in cool whip? or maybe homemade whipped cream? it
    looks very smooth for either, can you explain how you did this or how you
    made the whipped cream? did you freeze the cake before frosting it so you
    don’t get crumbs in it? the beginning of the post you mention you used
    whipped cream, then you mention cool whip, then you say whipped cream again.

    I can’t wait to make it, just a printable recipe would be a lot easier to
    follow. Thanks for the help

    1. Hi Rosie! I did use a 9×9 pan. I used about half of ONE quart container of ice cream total. I used cool whip. Basically just covered the cake in a rough coat then smoothed it out. This is easiest if your cake is very chilled. (less crumbs) Hope that helps!

  2. Belated Birthday Greetings to my ALL TIME FAVORITE BAKER! You are so creative and I love reading and looking at your creations, even if I’ll never make them. When I was first married I would take Julia Child’s Mastering the Art of French Cooking to bed with me. It was 1964 and the book and her first black and white TV shows were just starting. My husband couldn’t understand why I’d want to read a cookbook in bed. Silly man. Why to get ideas, learn new technics, inspiration. My mom was a word champion bad, horrid, terrible, awful cook so I didn’t learn a thing from her. Julia taught me to cook. Thanks, Julia!

    There, I’ve managed to write a book about ME! Sorry. Point of my story is I love reading your blog because everything is so beautiful and I get ideas and inspiration from you. So, again THANK YOU!.

    1. There are SO many things going on in this recipe; your best bet is to copy and paste into word. 🙂

  3. I am in the middle of making this for my husband for his birthday and he is loving seeing all the layers going in. I am so excited to see how it is going to turn out! Fingers crossed it looks as amazing as yours! Thank you for even thinking of dreaming up delicious things like this!

  4. For the cheese cake layer you said “This was 1 8oz. block of cream cheese at room temperature combined with 1 cup of powdered sugar.” Is that one 8oz block or an 18 oz block of cream cheese?
    Thanks so much!

  5. I saw a video of your brownie bottom peanut butter cheese cake and can’t find the recipe. The one above is not the same but has the same name. The one I saw is not an ice cream cake. Can you please direct me to that recipe?
    Thanks!

  6. I made this. While everyone loved the upper layers, the brownie layer didn’t thaw as fast as the ice cream. I don’t think I would use the brownie layer next time but maybe some kind of cake type instead. The rest of it was a huge hit with everyone.

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