Oreo Cookie Cake Recipe

Introduction

This Oreo Cookie Cake is a delightful twist on the classic cookie, baked into a soft, thick cake that’s perfect for sharing. Filled with chunks of Oreo cookies and topped with creamy frosting, it’s an irresistible treat for any chocolate lover.

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
• 2 teaspoons heavy cream
• 1/2 teaspoon vanilla extract
• Pinch fine sea salt

Instructions

1. Step 1: Preheat the oven to 350°F (180°C). Butter the bottom and sides of a 9-inch cake or springform pan. For a cake pan, line the bottom with two long strips of parchment paper forming an X, then place a parchment paper round on top. For a springform pan, simply line the bottom.
2. Step 2: In a mixing bowl, cream the butter, brown sugar, and granulated sugar until fluffy, about 3 minutes.
3. Step 3: Add the eggs one at a time, scraping down the bowl between additions. Then mix in the vanilla extract.
4. Step 4: Combine the flour, baking soda, and sea salt, then add to the wet ingredients. When nearly combined, fold in the chopped Oreos.
5. Step 5: Spread the cookie dough evenly into the prepared pan using an offset spatula. Bake for 22 to 30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack before removing from the pan.
6. Step 6: If using a cake pan, carefully lift the parchment strips to remove the cake, then peel off the parchment before placing it on a serving plate.
7. Step 7: For the frosting, beat the butter and powdered sugar until combined. Add the heavy cream, vanilla extract, and 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 and decorate the top of the cake. Garnish with sprinkles or chopped Oreos as desired.

Tips & Variations

• Room temperature ingredients help the batter come together smoothly and produce a tender cake.
• Use a springform pan for easier removal if you prefer not to handle parchment strips.
• For extra Oreo flavor, swirl crushed cookies into the frosting or add a splash of milk to thin the frosting if needed.
• Swap light brown sugar for dark brown sugar for a richer caramel note.

Storage

Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture. The frosted cake can also be frozen for up to 1 month; thaw overnight in the refrigerator and decorate fresh if desired.

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 will work perfectly fine in this recipe. Cultured butter has a slight tang that adds depth, but it’s not essential.

How do I measure the flour correctly?

To avoid a dense cake, spoon the flour into the measuring cup and level it off with a knife instead of scooping directly from the bag. This ensures you don’t add too much flour.

Oreo Cookie Cake Recipe

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4.5 from 63 reviews

This Oreo Cookie Cake is a delightful combination of a soft, buttery cookie base loaded with chunks of Oreo cookies, topped with a rich and fluffy homemade buttercream frosting. Perfect for celebrations or whenever you crave a sweet, chocolatey treat, this cake offers the classic flavors of Oreos with a tender, chewy texture and a creamy finish.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Dessert
• 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
• 2 cups chopped Oreos
• 3/4 teaspoon baking soda
• 1/2 teaspoon fine sea salt

Buttercream 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. If using a cake pan, line the bottom with two long strips of parchment paper arranged in an X, then place a parchment paper round on top. For a springform pan, only line the bottom.
2. Cream the Butter and Sugars: Using a stand mixer or hand mixer, cream together the unsalted butter, light brown sugar, and granulated sugar on medium speed until the mixture is fluffy, about 3 minutes.
3. Add Eggs and Vanilla: Mix in the eggs and egg yolk one at a time, scraping down the bowl after each addition to ensure even mixing. Then add the vanilla extract and blend until combined.
4. Incorporate Dry Ingredients and Oreos: Add the all-purpose flour, baking soda, and sea salt to the wet ingredients and mix until just combined. Fold in the chopped Oreos. Spread the cookie dough evenly into the prepared cake pan using an offset spatula.
5. Bake the Cookie Cake: Bake in the preheated oven for 22 to 30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool completely on a wire rack.
6. Remove Cake from Pan: If using a cake pan, have someone help lift the cake out by pulling the strips of parchment paper. Then gently remove the parchment paper from underneath the cake and place the cake on a serving plate.
7. Make the Buttercream Frosting: While the cake cools, cream the unsalted butter and powdered sugar together until combined. Add the heavy cream, vanilla extract, and a pinch of salt, then beat on medium speed until the frosting is light and fluffy.
8. Decorate the Cake: Fill a pastry bag fitted with a star tip with the frosting. Pipe decorative swirls or patterns over the top of the cake. Garnish with sprinkles or additional chopped Oreos as desired before serving.

Notes

• For best texture when measuring flour, spoon it into your measuring cup then level off with a knife instead of scooping directly from the bag.
• Make sure all dairy ingredients and eggs are at room temperature to achieve proper creaming and mixing.
• You can substitute regular granulated sugar with coconut sugar for a slight flavor variation.
• Use a springform pan for easier removal of the cake without parchment paper.
• This cake keeps well stored in an airtight container at room temperature for up to 3 days, or can be refrigerated for up to a week.

Keywords: Oreo cookie cake, Oreo dessert, cookie cake recipe, homemade cookie cake, Oreo buttercream frosting