Oreo Cookie Cake Recipe

If you’re anything like me and love the classic crunch and creaminess of Oreos, you’re going to flip for this Oreo Cookie Cake Recipe. It’s basically a cookie in cake shape—soft, chewy, loaded with oreo chunks, and frosted with the most heavenly vanilla icing. Trust me, once you make this, it’s going to become your new go-to whenever you want a dessert that’s easy, crowd-pleasing, and just a bit nostalgic. Keep reading, because I’ll walk you through every step to get that perfect bake!

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Ingredients & Why They Work

Each ingredient here plays a key role to capture that perfect texture and Oreo flavor we all crave. And since flour measuring can be tricky, I’ll share my best tips to make sure you get it just right. It’s all about balance for this Oreo Cookie Cake Recipe!

• Unsalted Cultured Butter: Adds richness and a subtle tang, making the cookie more flavorful and tender.
• Light Brown Sugar: Keeps the cookie moist and gives it that deep caramel flavor.
• Granulated Sugar: Provides lift and balances the sweetness.
• Large Eggs & Egg Yolk: Bind everything while adding extra moisture — the yolk especially makes for a beautiful soft texture.
• Vanilla Extract: Enhances all the flavors without overpowering the Oreos.
• All-Purpose Flour: The structure base—fun fact, fluffing the flour before spooning it in avoids a dense cake!
• Chopped Oreos: The star of the show! Adds amazing bursts of chocolate crunch throughout.
• Baking Soda: Helps the cookie cake rise just right without becoming cakey.
• Fine Sea Salt: Balances sweetness and enhances the Oreo flavor complexity.
• Powdered Sugar (for frosting): Gives you a silky, non-grainy texture for smooth icing.
• Heavy Cream (for frosting): Lightens up the buttercream for that fluffy finish.

Tweak to Your Taste

The great thing about this Oreo Cookie Cake Recipe is how adaptable it is. I’ve tried swapping flavors, adding mix-ins, and switching up frostings — it always turns out fantastic and lets you match your mood or occasion.

• Variation: I love using Golden Oreos for a lighter twist, especially when friends aren’t fans of traditional chocolate cookie Oreos.
• Frosting Swap: Sometimes I skip the buttercream and go for chocolate ganache or whipped cream—both are delicious and change the vibe instantly.
• Extra Mix-ins: Adding a handful of Heath bar bits or chocolate chips in with the Oreos takes this recipe up a notch for those who want an extra crunch.
• Dietary Adjustments: While I haven’t tested it gluten-free, swapping in a 1-to-1 GF flour blend should work well; just keep a close eye on baking time for best results.

Step-by-Step: How I Make Oreo Cookie Cake Recipe

Step 1: Prep Your Pan Like a Pro

First, preheat your oven to 350°F (180°C). Butter your 9-inch cake pan (or springform pan), then line the bottom with parchment paper. If you’re using a cake pan, cut two long strips to create an X and place a parchment round on the bottom on top—this helps you lift the cake out easily later. This little step saved me a few pan-scrubbing headaches!

Step 2: Cream Butter and Sugars Until Fluffy

Using a hand or stand mixer, beat the cultured butter and both sugars together for about 3 minutes until light and fluffy. This is a game changer for that tender crumb — don’t rush this part! Scrape down the bowl once or twice to ensure everything blends evenly.

Step 3: Add Eggs and Vanilla

Next, mix in the eggs, one at a time, then the egg yolk, ensuring each is fully incorporated before adding the next. The yolk adds extra softness to the cookie cake. Finally, add the vanilla extract and mix until just combined.

Step 4: Combine Dry Ingredients and Fold in Oreos

In a separate bowl, whisk your flour, baking soda, and sea salt. Gradually mix the dry ingredients into your wet ingredients until almost combined, then gently fold in the chopped Oreos. This keeps those chunks intact so you get crunchy, chocolatey bites throughout.

Step 5: Bake and Cool

Spoon the batter evenly into your prepared pan and smooth with an offset spatula. Bake for 22 to 30 minutes — start checking around 20 minutes if you want to be extra safe. You’ll know it’s ready when the top is golden brown and a toothpick inserted in the center comes out clean. Cool completely on a wire rack before removing it from the pan or decorating.

Step 6: Make the Vanilla Frosting

While the cake cools, whip the butter and powdered sugar until just combined. Then add the heavy cream, vanilla extract, and a pinch of salt. Beat on medium speed until it’s light and fluffy—perfect for spreading or piping.

Step 7: Frost and Decorate

Fill a piping bag fitted with a star tip with your frosting and decorate the cake’s top. I like to add a few Oreo crumbs or sprinkles on top for extra fun. Then dig in—or save it for your next celebration!

How to Serve Oreo Cookie Cake Recipe

Garnishes

I usually keep it simple with a few chopped Oreos or chocolate sprinkles on top of the frosting. Sometimes, I even crumble cookies on the plate around the slices for a little extra flair—that presentation always wows guests!

Side Dishes

This cake pairs beautifully with a scoop of vanilla or cookies-and-cream ice cream. A glass of cold milk or even a hot coffee also complements the rich cookie flavors perfectly.

Creative Ways to Present

For birthdays, I’ve piped the frosting in fun swirls and added mini Oreo halves around the edges. And for holidays, swapping Oreos for seasonal flavors like pumpkin spice or peppermint Oreos jazzes things up beautifully. Serving individual slices on pretty plates with a drizzle of chocolate sauce always earns me extra brownie points!

Make Ahead and Storage

Storing Leftovers

I store leftover slices in an airtight container at room temperature, and they stay fresh for 3-4 days. If you add frosting, I recommend covering the cake loosely or placing it in the fridge to keep the frosting from melting or drying out.

Freezing

Freezing works like a charm! I slice the cake first, wrap each piece tightly in plastic wrap, then pop them in a freezer bag. When you’re ready, just thaw overnight in the fridge. You can freeze with or without frosting — just know unfrosted slices thaw a bit faster.

Reheating

If you want to warm up a slice, I pop it in the microwave for about 10-15 seconds. It’s best warmed slightly so it feels soft and gooey again, but don’t overdo it or the frosting might melt too much.

FAQs

Final Thoughts

This Oreo Cookie Cake Recipe has quickly become a family favorite in my house—and I love how easy it is to whip up with a nostalgic twist. It’s comforting, fun, and just the right amount of fancy for any occasion. Give it a try next time you want a crowd-pleasing dessert that feels like a warm hug. I can’t wait to hear how much you (and everyone you share it with) enjoy it!

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