Print

Oreo Cookie Cake Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://platedandproud.com/oreo-cookie-cake-recipe/