Introduction

This Oreo Cookie Cake is a delightful twist on classic cookies, baked into a soft, flavorful cake. It combines rich butter, brown sugar, and chunks of Oreo cookies for a perfect balance of sweetness and crunch. Finished with a creamy vanilla frosting, this cake is sure to impress at any gathering.

A round cake with two main layers: the base layer is a light brown cookie dough mixed with chunks of dark black cookies, creating a rough and speckled texture; the top layer is similar but slightly more golden and crisp with larger visible cookie pieces. The cake is cut into triangular slices, one slice being pulled out and showing the dense, chewy inside with embedded cookie chunks. Along the side of the cake, there are several white cream dollops with a smooth and swirled texture decorated with tiny white round sprinkles. The cake is placed on a round wooden board, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Oreo Cookie Dough:

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

Vanilla 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

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.
Step 2: In a stand mixer bowl or with a hand mixer, cream the butter, light brown sugar, and granulated sugar together until fluffy, about 3 minutes.
Step 3: Add the eggs one at a time, scraping down the bowl after each addition. Then mix in the vanilla extract.
Step 4: Gradually add the flour, baking soda, and salt, mixing until just combined. Fold in the chopped Oreos gently.
Step 5: Spread the cookie dough evenly into the prepared cake pan using an offset spatula. Bake for 22 to 30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a wire rack before removing from the pan.
Step 6: While the cake cools, prepare the frosting. Beat the room temperature butter and powdered sugar together until combined. Add the heavy cream, vanilla extract, and a pinch of salt. Continue beating on medium speed until the frosting is light and fluffy.
Step 7: Fill a pastry bag fitted with a star tip with the frosting. Decorate the top of the cooled cake as desired. Garnish with sprinkles or chopped Oreos and serve.

Tips & Variations

If using a cake pan, ask someone to help lift the parchment paper strips to remove the cake easily. Then gently peel off the parchment before serving.
For extra Oreo flavor, add crushed Oreos into the frosting or sprinkle them on top right before serving.
You can substitute light brown sugar with dark brown sugar for a richer taste.
Try adding a pinch of cinnamon to the dough for a subtle warm spice.

Storage

Store the Oreo Cookie Cake covered in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. Let the cake come to room temperature before serving. The frosting may firm up in the fridge, so allow it to soften slightly before enjoying.

How to Serve

A round cookie cake is cut into slices on a white plate with a white marbled surface underneath. The cake has one thick layer made of golden-brown cookie dough filled and topped with crushed dark chocolate cookies. One slice is pulled out slightly, showing the chewy texture and cookie pieces inside. Dollops of white whipped cream with small white sprinkles decorate the edges. Crumbs and bits of cookie are scattered around the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular Oreo cookies instead of chopped ones?

Yes, classic Oreo cookies work perfectly. Just chop them into small pieces before folding into the dough to ensure even distribution.

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Be sure it has xanthan gum included or add it separately for best texture.