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Oreo Cookie Cake Recipe

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★★★★★

5 from 87 reviews

This delicious Oreo Cookie Cake combines a rich, buttery cookie dough base loaded with chopped Oreos, baked to golden perfection, and topped with a creamy vanilla frosting. Perfect for celebrations or as a decadent dessert treat, this cake offers a delightful crunch and the classic flavors of Oreos in every bite.

Ingredients

Scale

Oreo Cookie Dough

  • 3/4 cup unsalted cultured butter, cool room temperature (160 g)
  • 1 cup light brown sugar, packed (200 g)
  • 1/4 cup granulated sugar (50 g)
  • 2 large eggs, room temperature (110 g)
  • 1 large egg yolk, room temperature (20 g)
  • 2 teaspoons vanilla extract
  • 2 1/3 cups all-purpose flour (280 g)
  • 2 cups chopped Oreos (150 g)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt

Vanilla Frosting

  • 6 tablespoons unsalted butter, room temperature (84 g)
  • 1 cup powdered sugar (120 g)
  • 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 in an X shape, then place a parchment round on the bottom. For a springform pan, line only the bottom.
  2. Cream Butter and Sugars: In a stand mixer or with a hand mixer, beat the unsalted cultured butter, light brown sugar, and granulated sugar together until fluffy, about 3 minutes.
  3. Add Eggs and Vanilla: Mix in the eggs and egg yolk one at a time, scraping down the bowl between additions, then add the vanilla extract and mix until combined.
  4. Combine Dry Ingredients and Oreos: Add the all-purpose flour, baking soda, and fine sea salt to the wet ingredients and mix until just combined. Fold in the chopped Oreos gently, ensuring even distribution.
  5. Spread Dough and Bake: Use an offset spatula to spread the cookie dough evenly in the prepared cake pan. Bake in the preheated oven for 22-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  6. Cool Cake: Remove from oven and let the cake cool completely in the pan on a wire rack before removing to prevent breaking. If using a cake pan, use the parchment paper strips to lift the cake out, then peel off the parchment carefully.
  7. Make Vanilla Frosting: While the cake cools, beat the softened unsalted butter and powdered sugar together until combined. Add 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 vanilla frosting. Pipe decorative swirls or patterns on top of the cooled cookie cake. Garnish with sprinkles or additional chopped Oreos as desired.
  9. Serve and Enjoy: Slice and serve the Oreo Cookie Cake fresh, enjoying the moist, chewy texture with the creamy frosting complementing the Oreo crunch.

Notes

  • When measuring flour, spoon it into the measuring cup and level off with a knife to avoid packing and ensure accurate measurement.
  • Using cultured butter enhances the flavor of the cookie dough for a richer taste.
  • For easier removal from a cake pan, use the parchment paper strips to lift the cake out without breaking it.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
  • This recipe can be doubled and baked in a larger pan or two pans for extra servings.

Keywords: Oreo cookie cake, Oreo dessert, cookie cake, vanilla frosting, baked cookie, Oreo recipe, party dessert

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