Oreo Cookie Cake Recipe

Introduction

This Oreo Cookie Cake is a delightful twist on classic cookie flavors, baked into a moist, tender cake. Packed with chunks of Oreo cookies and topped with a creamy frosting, it’s perfect for celebrations or any sweet craving.

Ingredients

• 3/4 cup unsalted cultured butter (cool room temperature)
• 1 cup light brown sugar (packed)
• 1/4 cup granulated sugar
• 2 large eggs (room temperature)
• 1 large egg yolk (room temperature)
• 2 teaspoons vanilla extract
• 2 1/3 cups all-purpose flour (*see notes below for measuring*)
• 2 cups chopped Oreos
• 3/4 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 6 tablespoons unsalted butter (room temperature, for frosting)
• 1 cup powdered sugar (for frosting)
• 2 teaspoons heavy cream (for frosting)
• 1/2 teaspoon vanilla extract (for frosting)
• Pinch fine sea salt (for frosting)

Instructions

1. Step 1: Preheat the oven to 350°F (180°C). Butter the bottom and sides of a 9-inch cake pan or springform pan. If using a cake pan, line the bottom with two long strips of parchment paper in an X shape, then place a parchment paper round over them. For a springform pan, lining the bottom only is enough.
2. Step 2: In a mixing bowl, cream together the butter, light brown sugar, and granulated sugar until fluffy, about 3 minutes.
3. Step 3: Add the eggs and egg yolk one at a time, mixing well and scraping down the bowl between additions. Stir in the vanilla extract.
4. Step 4: Combine the flour, baking soda, and sea salt separately, then add to the wet ingredients. When almost combined, fold in the chopped Oreos.
5. Step 5: Using an offset spatula, spread the batter evenly in the prepared cake pan. Bake for 22-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Let cool completely on a wire rack before removing from the pan.
6. Step 6: If using a cake pan, have someone help lift the cookie cake out by the parchment strips. Then carefully peel off the parchment and transfer the cake to a serving plate.
7. Step 7: While the cake cools, prepare the frosting. Beat the unsalted butter and powdered sugar until combined. Mix in the heavy cream, vanilla extract, and a pinch of salt, then beat on medium speed until light and fluffy.
8. Step 8: Fill a pastry bag fitted with a star tip with the frosting. Decorate the top of the cake as desired, and garnish with sprinkles or extra Oreo crumbs if you like.

Tips & Variations

• For firmer Oreos in the cake, chill them slightly before chopping to reduce crumbling.
• Substitute regular Oreos with flavored varieties like mint or golden Oreos for a unique twist.
• Use room temperature ingredients to ensure a smooth batter and even baking.
• If you don’t have a pastry bag, use a zip-top bag with a small corner cut off for frosting.

Storage

Store the Oreo Cookie Cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Before serving from the fridge, let it sit at room temperature for 20-30 minutes to soften. The frosted cake can also be frozen for up to 2 months; thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of cultured butter?

Yes, regular unsalted butter works fine and will still produce a delicious cake. Cultured butter adds a subtle tang but is not essential.

How do I measure flour correctly for this recipe?

For accurate measuring, spoon the flour lightly into your measuring cup and level it off with a knife. Avoid scooping directly with the cup to prevent packing and adding too much flour, which can make the cake dense.

Oreo Cookie Cake Recipe

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★★★★★

4.5 from 95 reviews

This delicious Oreo Cookie Cake combines the classic crunch of Oreos with a moist, buttery cookie base. Topped with a smooth, creamy buttercream frosting infused with vanilla, this cake is perfect for celebrations or as a decadent treat to satisfy any sweet tooth.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 1 9-inch Oreo cookie cake (serves 8-10) 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Cake

• 3/4 cup unsalted cultured butter (cool room temperature)
• 1 cup light brown sugar (packed)
• 1/4 cup granulated sugar
• 2 large eggs (room temperature)
• 1 large egg yolk (room temperature)
• 2 teaspoons vanilla extract
• 2 1/3 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 2 cups chopped Oreos

Frosting

• 6 tablespoons unsalted butter (room temperature)
• 1 cup powdered sugar
• 2 teaspoons heavy cream
• 1/2 teaspoon vanilla extract
• Pinch fine sea salt

Instructions

1. Prepare the Pan: Preheat the oven to 350°F (180°C). Butter the bottom and sides of a 9-inch cake pan or springform pan. For a cake pan, line the bottom with two long strips of parchment paper arranged in an X shape, then place a parchment paper round on the bottom. For a springform pan, line only the bottom.
2. Cream Butter and Sugars: In a stand mixer bowl or with a hand mixer, cream together the unsalted cultured butter, light brown sugar, and granulated sugar until the mixture becomes fluffy and light in color, about 3 minutes.
3. Add Eggs and Vanilla: Beat in the eggs and egg yolk one at a time, scraping down the bowl between additions to ensure even mixing. Mix in the vanilla extract until combined.
4. Mix Dry Ingredients and Oreos: In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. Gradually add the dry ingredients to the wet ingredients, mixing until almost combined. Fold in the chopped Oreos with a spatula, gently combining without overmixing.
5. Bake the Cookie Cake: Spread the cookie dough evenly into the prepared pan using an offset spatula. Bake in the preheated oven for 22 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely on a wire rack before removing from the pan.
6. Remove Cake from Pan: If using a cake pan, have someone help you lift the cake using the parchment strips. Carefully peel off the parchment paper and transfer the cookie cake to a serving plate.
7. Prepare the Frosting: While the cake cools, cream the unsalted butter and powdered sugar together until smooth. Add the heavy cream, vanilla extract, and a pinch of fine sea salt. Beat on medium speed until the frosting is light, fluffy, and spreadable.
8. Decorate: Fill a pastry bag fitted with a star tip with the frosting. Pipe decorative swirls or patterns on top of the cooled cookie cake. Garnish with sprinkles or additional chopped Oreos if desired.

Notes

• For best results when measuring flour, spoon it into the measuring cup and level it off with a knife instead of scooping directly.
• Allow butter and eggs to come to room temperature before mixing for better texture.
• Use a knife or offset spatula to help evenly distribute the cookie dough in the pan for even baking.
• Letting the cake cool completely before frosting prevents melting and sliding of frosting.
• If you don’t have a pastry bag, a zip-top bag with a corner cut off can be used for piping frosting.

Keywords: Oreo cookie cake, Oreo dessert, cookie cake recipe, vanilla buttercream, baked Oreo cake, easy cake recipe