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Oreo Cookie Cake Recipe

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★★★★★

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.

Ingredients

Scale

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

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