Oreo Cookie Cake Recipe

Introduction

This Oreo Cookie Cake is a delightful twist on classic cookies, baked into a soft, moist cake packed with chunks of your favorite chocolate wafer cookies. Topped with a rich, creamy frosting, it’s a crowd-pleaser perfect for celebrations or anytime you crave a sweet treat.

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 on top. For a springform pan, line only the bottom.
2. Step 2: In a stand mixer bowl or using a hand mixer, cream the butter, brown sugar, and granulated sugar together 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 salt separately, then gradually mix into the wet ingredients. When the batter is nearly combined, fold in the chopped Oreos gently.
5. Step 5: Spread the cookie dough evenly into the prepared pan using an offset spatula. Bake for 22-30 minutes, until the top turns golden and a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a wire rack before removing it from the pan.
6. Step 6: If using a cake pan, carefully lift the parchment paper strips to remove the cake, then peel off the parchment and transfer the cake to a serving plate.
7. Step 7: While the cake cools, prepare the frosting by creaming the butter and powdered sugar until combined. Add the heavy cream, vanilla extract, and a pinch of sea salt, and 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. Garnish with sprinkles or additional chopped Oreos, then serve and enjoy!

Tips & Variations

• For best results, measure flour by spooning into the cup and leveling off to avoid dense cake.
• Use a springform pan to make removal easier, but the parchment lining method also works well.
• Add a pinch of cinnamon to the batter for a warm, spiced twist.
• Substitute crushed chocolate chip cookies for Oreos for a different flavor profile.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. Let it come to room temperature before serving for the best texture. Leftover cake can also be frozen for up to 1 month; thaw overnight in the fridge and frost as desired before serving.

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 can be used if cultured butter is unavailable. It may slightly alter the flavor but won’t affect the texture.

Do I have to use a star tip to frost the cake?

No, the star tip is optional. You can spread the frosting smoothly with a spatula or use a different piping tip according to your preference.

Oreo Cookie Cake Recipe

Print Recipe

★★★★★

4.6 from 78 reviews

This Oreo Cookie Cake combines the beloved flavors of classic Oreo cookies baked into a moist, buttery cake and topped with a luscious homemade buttercream frosting. Perfect for celebrations or any Oreo lover’s treat, it offers a delightful crunchy surprise in every bite with chopped Oreos folded into the batter and a creamy, rich frosting adorned with more Oreo pieces or sprinkles.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 9 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cake:

• 3/4 cup unsalted cultured butter, cooled to 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

For the 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 your 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 shape, then place a parchment paper round on top. For a springform pan, line only the bottom.
2. Cream Butter and Sugars: In a mixing bowl, use a stand mixer or hand mixer to cream together the unsalted butter, light brown sugar, and granulated sugar until the mixture becomes light and fluffy, approximately 3 minutes.
3. Add Eggs and Vanilla: Incorporate the eggs and egg yolk one at a time into the creamed mixture, scraping down the bowl between additions to ensure even mixing. Then add the vanilla extract and mix until combined.
4. Combine Dry Ingredients and Mix in Oreos: In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. Gradually add this to the wet ingredients, mixing until nearly combined, then fold in the chopped Oreos evenly.
5. Bake the Cake: Using an offset spatula, spread the batter evenly into the prepared pan. Bake for 22 to 30 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool completely on a wire rack before removing from the pan.
6. Remove Cake from Pan: If using a cake pan, carefully lift the parchment paper strips to release the cake. Then remove the parchment and transfer the cake onto a serving plate.
7. Prepare the Frosting: While the cake is cooling, beat the room temperature butter and powdered sugar until just combined. Add the heavy cream, vanilla extract, and a pinch of salt, then beat on medium speed until the frosting becomes light and fluffy.
8. Decorate the Cake: Fill a pastry bag fitted with a star tip with the frosting. Pipe decorative patterns on the cake’s top. Garnish with extra chopped Oreos or sprinkles as desired. Serve and enjoy!

Notes

• For best results with measuring flour, spoon it into your measuring cup and level off rather than scooping directly from the bag.
• Allow all dairy and eggs to come to room temperature before mixing for improved texture and rise.
• Using cultured butter adds a tangy richness that elevates the flavor of the cake.
• You can substitute regular unsalted butter if cultured butter is not available.
• Ensure the cake is fully cooled before frosting to prevent the buttercream from melting.

Keywords: Oreo cookie cake, Oreo cake, chocolate cookie cake, homemade Oreo cake, buttercream frosting, easy dessert, Oreo dessert