Name: Oreo Cookie Cake Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
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; 2 cups chopped Oreos; 3/4 teaspoon baking soda; 1/2 teaspoon fine sea salt; 6 tablespoons unsalted butter (room temperature); 1 cup powdered sugar; 2 teaspoons heavy cream; 1/2 teaspoon vanilla extract; Pinch fine sea salt

Jump to Recipe

Introduction

This Oreo Cookie Cake is a delightful twist on a classic cookie, baked into a moist and decadent cake. Loaded with chunks of Oreo cookies and topped with a creamy frosting, it’s perfect for celebrations or any day you want a special treat.

A triangular slice of cookie cake sits on a white plate with ridged edges, showing a dense, light brown cake filled with small dark cookie pieces throughout. The top layer is studded with larger chunks of cookies, adding texture and contrast. Along the top edge of the slice, there is a decorative piped layer of white cream with soft swirls, sprinkled lightly with dark cookie crumbs. A few cookie crumbs are scattered on the plate around the slice. The background shows a blurred white plate holding the rest of the cookie cake, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (180°C). Prepare a 9-inch cake pan or springform pan by buttering the bottom and sides. If using a cake pan, line the bottom with two long strips of parchment paper in an X shape, then add a parchment paper round on top. For a springform pan, just line 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 and egg yolk one at a time, mixing well and scraping down the bowl between additions. Then stir in the vanilla extract.
Step 4: Gradually mix in the flour, baking soda, and sea salt until just combined. Fold in the chopped Oreos gently.
Step 5: Using an offset spatula, spread the cookie dough evenly into the prepared pan. Bake for 22 to 30 minutes, or until the top turns golden brown and a toothpick inserted in the center comes out clean. Let the cake cool completely on a wire rack before removing from the pan.
Step 6: If you used a cake pan with parchment strips, have someone help lift the cake out by the parchment. Then carefully peel off the parchment and transfer the cake to a serving plate.
Step 7: While the cake cools, make the frosting by creaming the butter and powdered sugar together until combined. Mix in the heavy cream, vanilla extract, and a pinch of sea salt. Beat on medium speed until light and fluffy.
Step 8: Fill a pastry bag fitted with a star tip with the frosting and decorate the top of the cake. Garnish with sprinkles or extra chopped Oreos if desired. Serve and enjoy!

Tips & Variations

For best texture, make sure all butter and eggs are at room temperature before starting.
Use fresh Oreos for maximum crunch; avoid Oreos that are very soft or stale.
If you prefer a richer cake, swap the all-purpose flour for cake flour for a more tender crumb.
Try adding mini chocolate chips or white chocolate chunks for a fun twist.
If you want a taller cake, use a smaller pan or double the recipe and bake in layers.

Storage

Store the Oreo Cookie Cake covered at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days in an airtight container. Bring to room temperature before serving, and if desired, briefly warm slices in the microwave for a few seconds to soften the cake. This cake can also be frozen for up to 2 months; wrap tightly and thaw overnight in the refrigerator before frosting.

How to Serve

This image shows six triangular slices of a cookie-like dessert with bits of dark cookies mixed throughout a golden-brown baked layer that looks soft and chewy. The top surface is speckled with chunks of dark cookies and small silver balls, giving it a textured look. The bottom layer is the same golden baked dough with cookie pieces. Some slices have small white whipped cream rosettes with tiny silver balls on top at the wider edge. One slice is slightly lifted, showing the thick, dense texture inside with dark cookie pieces evenly spread throughout. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of cultured butter?

Yes, you can use regular unsalted butter if cultured butter isn’t available. The cake will still be delicious, though cultured butter can add a subtle tangy richness.

How do I measure flour properly for this recipe?

To measure flour accurately, lightly spoon the flour into your measuring cup and level it off with a knife. Avoid scooping directly with the measuring cup as it can pack the flour too densely, leading to a dry cake.