Cake Layer

• 1 cup granulated sugar
• ¾ cup plus 2 tablespoons (110 grams) all-purpose flour
• ¼ cup plus 2 tablespoons natural or Dutch cocoa powder
• ¾ teaspoon baking powder
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 1 large egg
• ½ cup buttermilk
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract
• ½ cup boiling water or very hot coffee

Ice Cream Layer

• 1 cup plus 2 tablespoons heavy whipping cream
• 2 tablespoons milk
• 7 ounces (½ can or about ⅔ cup) Eagle Brand condensed milk
• 2 teaspoons vanilla extract
• ¾ cup chopped Oreos or Oreo Minis (adjust amount to your liking)

Easy Fudge Sauce

• ½ cup semisweet or dark chocolate chips
• ½ can (7 oz) of condensed milk
• 1 ½ tablespoons butter at room temperature (cut into small chunks)
• 1 tablespoon hot water
• ½ teaspoon vanilla extract

Whipped Cream Coating & Garnish

• 1 cup heavy whipping cream
• 4 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Optional Garnish: Decorating icing (e.g., Chocolate Whipped Cream, see note), Crushed Oreo Cookies, chocolate syrup

• For the Cake Layers: Preheat your oven to 350°F (175°C). Prepare two 9-inch round, 2-inch deep metal cake pans by thoroughly greasing and flouring them. If you are using dark-colored (black) pans, which tend to bake faster and darker, reduce the oven temperature slightly to 325°F (160°C). This adjustment helps prevent over-browning of the cake edges.
• In a large mixing bowl, combine the granulated sugar, all-purpose flour, cocoa powder (natural or Dutch-processed), baking powder, baking soda, and salt. Whisk these dry ingredients together until well combined. Next, add the wet ingredients: the large egg, buttermilk, vegetable oil, and vanilla extract. Stir the mixture until all ingredients are just incorporated and no dry streaks remain. Finally, carefully stir in the boiling water or very hot coffee. The batter will become quite thin at this stage, which is perfectly normal. Continue stirring until the mixture is smooth, though a few small lumps are acceptable. Divide the thin batter evenly between your two prepared pans. Since this recipe is for two standard layers, they will be relatively thin. Bake for approximately 20 minutes, or until a wooden pick inserted into the center of the cake comes out clean, indicating it is fully cooked.
• Once baked, remove the cakes from the oven and let them cool in their pans for about 10 minutes. This cooling period allows the cakes to firm up slightly before you attempt to remove them. After 10 minutes, carefully invert the cakes onto a wire rack to cool completely. Ensuring the cake layers are thoroughly cooled before proceeding to the next steps is essential to prevent any melting of the ice cream or frosting.
• Once one of your round cake pans is completely cool and clean, line its interior with plastic wrap, leaving a generous overhang on all sides. This plastic wrap will serve as a sling, making it easy to lift the finished cake out of the pan. Place one of the cooled chocolate cake layers into the bottom of the lined pan. Transfer this pan with the cake layer into the freezer while you prepare the ice cream mixture. This step helps to chill the cake and pan, preparing it for the cold ice cream layer.
• For the No-Churn Oreo Ice Cream Layer: In a large mixing bowl, using a handheld electric mixer, beat 1 cup of the heavy whipping cream until stiff peaks form. Set this aside. In a separate, medium-sized bowl, combine the remaining 2 tablespoons of heavy cream, 2 tablespoons of milk, 7 ounces (approximately ⅔ cup) of condensed milk (for accuracy, weighing it is recommended), and 2 teaspoons of vanilla extract. Whisk these ingredients together until smooth. Gently fold the prepared whipped cream into the condensed milk mixture until just combined, being careful not to deflate the whipped cream. Then, fold in about half of the chopped Oreos. Retrieve the cake pan from the freezer and carefully pour this creamy Oreo ice cream mixture over the chocolate cake layer. Smooth the top with a spatula. Return the pan to the freezer and freeze for a minimum of 4 hours, or until the ice cream layer is completely firm and set.
• For the Easy Fudge Sauce: While the ice cream is freezing, prepare the rich fudge sauce. In a small saucepan, combine the semisweet or dark chocolate chips and the 7 ounces (½ can) of condensed milk. Heat this mixture over medium-low heat, stirring gently and continuously until the chocolate chips have fully melted and the sauce is smooth and glossy. Remove the saucepan from the heat. Stir in the room temperature butter (cut into small chunks to help it melt faster) until it is completely incorporated and the sauce is smooth. Finally, add the hot water and vanilla extract, stirring well. Allow the fudge mixture to cool completely to room temperature before using; this prevents it from melting the ice cream layer. Once the ice cream layer in the cake pan is firm and the fudge sauce is cool, spread the fudge evenly over the ice cream layer. Immediately scatter the remaining chopped Oreos over the fudge. Carefully place the second chocolate cake layer on top. Return the entire cake back to the freezer, ideally overnight, or until it is very solid. This ensures all layers are well-set and easy to handle.
• For the Whipped Cream Coating: In a clean mixing bowl, pour 1 cup of heavy whipping cream. Beat with an electric mixer until stiff peaks just begin to form. Gradually beat in the powdered sugar and vanilla extract until the whipped cream is light, fluffy, and holds its shape. Be careful not to over-whip, or it may become grainy.
• To assemble the final cake, gently lift the frozen cake from the pan using the plastic wrap overhangs as a sling. Carefully peel away the plastic wrap. Transfer the cake to a serving platter. Using an offset spatula, spread the freshly whipped cream mixture evenly all over the top and sides of the cake. For a neat finish, try to create smooth, even swirls. Return the cake to the freezer for at least 30 minutes, or until the whipped cream coating is firm. This ensures the whipped cream holds its shape during serving. To serve, you can further decorate with chocolate syrup drizzled over the top, additional chocolate-flavored or regular sweetened whipped cream piped around the edges, or by sprinkling crushed Oreos in the center for an extra touch of texture and flavor.
• Before slicing and serving, allow the Oreo Ice Cream Cake to stand at room temperature for approximately 10 minutes. This brief resting period helps to slightly soften the ice cream and cake layers, making them easier to cut and ensuring a more pleasant texture. Alternatively, you can cut individual slices and let them stand for a few minutes before serving. Enjoy your magnificent homemade Oreo Ice Cream Cake!

How to Make Chocolate Whipped Cream: For that extra touch of chocolatey decadence, making your own chocolate whipped cream is easy. In the bowl of a stand mixer (or a large mixing bowl if using a hand mixer), whisk together ½ cup of confectioners’ sugar, ¼ cup of unsweetened cocoa powder, 2 tablespoons of milk, and a small pinch of cream of tartar (the cream of tartar helps stabilize the whipped cream, especially useful for decorating). Place the mixing bowl, along with the whisk attachment, in the refrigerator and chill for at least 30 minutes to an hour. This ensures everything is very cold, which is key for whipping cream successfully. Once thoroughly chilled, add 1 cup of cold heavy cream to the bowl. Whip on medium-high speed until stiff peaks start to form. Finally, beat in 1 teaspoon of vanilla extract until just combined. Use immediately or store briefly in the refrigerator. This chocolate whipped cream is not only perfect for garnishing this ice cream cake but also for other desserts!