Introduction

This Oreo Cookie Cake is a delightful treat for cookie lovers, combining a soft, buttery cake base studded with chunks of Oreo cookies and topped with a creamy vanilla frosting. It’s perfect for celebrations or whenever you’re craving a comforting dessert with a twist.

The image shows a close-up of a sliced cookie cake in a round white dish, placed on a white marbled surface. The cookie cake is divided into multiple triangular slices with a golden-brown top layer filled with dark chunks of crushed cookies all over. One slice is slightly pulled out, revealing the soft, moist inside filled densely with black cookie pieces and topped with a swirl of white whipped cream decorated with small white pearl-like sprinkles. The cookie cake edges are slightly crisp and textured. 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
2 teaspoons heavy cream
1/2 teaspoon vanilla extract (for frosting)
Pinch fine sea salt (for frosting)

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 arranged in an X shape, then place a parchment paper round on top. For a springform pan, only line the bottom.
Step 2: In a stand mixer or using a hand mixer, cream the butter, brown sugar, and granulated sugar together until the mixture is fluffy, about 3 minutes.
Step 3: Add the eggs and egg yolk one at a time, mixing well after each addition and scraping down the bowl as needed. Then mix in the vanilla extract.
Step 4: Combine the flour, baking soda, and salt in a separate bowl. Gradually add this to the wet ingredients, mixing until almost combined. Fold in the chopped Oreos gently.
Step 5: Use an offset spatula to evenly spread the cookie dough into the prepared cake pan. Bake for 22-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 6: Let the cake cool completely in the pan on a wire rack before removing. If using a cake pan, carefully lift the parchment strips to remove the cake, then peel off the parchment paper and transfer the cake to a serving plate.
Step 7: While the cake cools, prepare the frosting. Cream the butter and powdered sugar together until combined. Add the heavy cream, vanilla extract, and salt, then beat on medium speed until light and fluffy.
Step 8: Fill a pastry bag fitted with a star tip with the frosting. Decorate the top of the cake as desired and garnish with sprinkles or additional chopped Oreos. Serve and enjoy!

Tips & Variations

Ensure eggs and butter are at room temperature for a smooth batter and better rise.
Use an offset spatula to spread the batter evenly for a uniform bake.
Try folding in white chocolate chips along with the Oreos for a sweet contrast.
For a gluten-free version, substitute the flour with a gluten-free baking blend.
If you don’t have a pastry bag, use a ziplock bag with the corner snipped off to pipe the frosting.

Storage

Store the Oreo Cookie Cake in an airtight container in the refrigerator for up to 4 days. Let it come to room temperature before serving for best flavor and texture. Leftover cake can also be frozen tightly wrapped for up to 2 months—thaw overnight in the fridge before frosting and serving.

How to Serve

The image shows a round cookies and cream cake cut into several triangular slices placed on a white marbled surface. Each slice has a soft golden brown base mixed with dark cookie chunks spread throughout. The pie crust is a light brown color and looks crisp. Some slices are decorated with white swirls of cream topped by small white pearls on the edges. One slice is slightly pulled away, revealing a moist and textured inside with visible cookie pieces. There are cookie crumbs scattered near the slices. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular salted butter instead of cultured butter?

Yes, you can substitute regular salted butter if cultured butter is unavailable. Reduce or omit the added salt in the recipe slightly to balance the flavor.

What is the best way to chop Oreos for this recipe?

Place Oreos in a sealed plastic bag and gently crush them with a rolling pin or use a sharp knife to roughly chop into chunks. Avoid pulverizing them into crumbs to maintain texture in the cake.