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Oreo Cookie Cake Recipe

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4.9 from 96 reviews

A rich and decadent Oreo Cookie Cake featuring a moist, buttery cookie base loaded with chopped Oreos, crowned with a creamy vanilla buttercream frosting. Perfect for celebrations or any sweet craving, this cake combines the beloved flavors of classic Oreos with a soft, cake-like texture.

Ingredients

Scale

Cookie Cake

  • 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

Buttercream 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. Preheat and 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. For 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 to fully line the bottom. For a springform pan, lining the bottom only is sufficient.
  2. Cream butter and sugars: In a stand mixer bowl or using a hand mixer, cream the unsalted cultured butter with both the light brown sugar and granulated sugar until the mixture is fluffy and light, approximately 3 minutes.
  3. Add eggs and vanilla: Incorporate the eggs one at a time, starting with the whole eggs then the yolk, making sure to scrape down the bowl between additions. Stir in the vanilla extract until fully combined.
  4. Combine dry ingredients and Oreos: Mix in the all-purpose flour, baking soda, and fine sea salt until the dough almost comes together. Then fold in the chopped Oreos evenly throughout the dough.
  5. Bake the cookie cake: Spread the cookie dough evenly into the prepared cake pan using an offset spatula. Bake in the preheated oven for 22 to 30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Allow the pan to cool completely on a wire rack before removing the cake.
  6. Remove cake from pan: If using a cake pan, enlist help to gently lift all the parchment paper strips out of the pan, carefully removing the cookie cake. Then peel the parchment paper off the cake and transfer it to a serving plate.
  7. Prepare the buttercream frosting: While the cake cools, cream the butter and powdered sugar together until just combined. Add the heavy cream, vanilla extract, and pinch of fine sea salt, then beat on medium speed until the frosting turns light and fluffy.
  8. Decorate the cake: Fill a pastry bag fitted with a star tip with the buttercream frosting and pipe decorative swirls or patterns over the top of the cooled cake. Optionally, garnish with sprinkles or additional chopped Oreos for extra texture and visual appeal.
  9. Serve and enjoy: Once decorated, slice the Oreo Cookie Cake and serve for a delightful, treatsome experience.

Notes

  • Ensure all dairy ingredients and eggs are at room temperature for the best creaming and mixing results.
  • Using parchment paper lined in an X shape under the cake allows for easier removal of the cookie cake from the pan without breaking.
  • You can substitute cultured butter with high-quality unsalted butter for a similar flavor.
  • Adjust baking time if using a different size or type of pan to avoid under- or over-baking.

Keywords: Oreo cookie cake, Oreo cake, cookie cake recipe, Oreo dessert, buttercream frosting, easy Oreo cake

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