Print

Oreo Cookie Cake Recipe

Print Recipe

★★★★★

4.5 from 78 reviews

This delicious Oreo Cookie Cake combines the classic flavors of Oreo cookies with a moist and tender cake base. Perfect for celebrations or an indulgent treat, it features a rich vanilla buttercream frosting and lots of chopped Oreos baked inside, providing a delightful texture and decadent taste.

Ingredients

Scale

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
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 cups chopped Oreos

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. Prepare the pan: Preheat your oven to 350°F (180°C). Butter the bottom and sides of a 9-inch cake pan or a springform pan. If using a cake pan, line the bottom with two long strips of parchment paper arranged as an X, then place a parchment paper round on top. For a springform pan, only line the bottom.
  2. Cream butter and sugars: In a stand mixer or with a hand mixer, beat the butter, light brown sugar, and granulated sugar together until fluffy and smooth, about 3 minutes.
  3. Add eggs and vanilla: Incorporate the eggs and egg yolk one at a time, scraping down the bowl between additions for even mixing. Then stir in the vanilla extract.
  4. Combine dry ingredients and Oreos: Mix in the all-purpose flour, baking soda, and salt until just combined. Fold in the chopped Oreos carefully with an offset spatula to avoid overmixing. Spread the dough evenly into the prepared cake pan.
  5. Bake the cake: Place the cake pan in the oven and bake for 22-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Remove from oven and allow the cake to cool completely on a wire rack.
  6. Remove cake from pan: If using a cake pan, carefully lift the cake out using the parchment paper edges, then peel off the parchment and transfer the cake to a serving plate.
  7. Prepare frosting: While the cake cools, beat the unsalted butter and powdered sugar together until combined. Add in the 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 prepared frosting. Pipe decorative swirls or patterns on top of the cake and garnish with sprinkles or additional chopped Oreos as desired. Serve and enjoy!

Notes

  • Ensure butter and eggs are at room temperature for optimal mixing and texture.
  • Use parchment paper to easily remove the cake from the pan without breaking.
  • Measure flour accurately by spooning it into the cup and leveling it off for best results.
  • Chilling the cake slightly before frosting can help the frosting hold better if your kitchen is warm.

Keywords: Oreo, Cookie Cake, dessert, easy cake recipe, Oreo dessert, buttercream frosting, baked cake

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