Description
This Oreo Cookie Cake is a delightful twist on classic cookie dough, baked into a soft, golden cake packed with chunks of Oreo cookies. Topped with a creamy vanilla frosting and decorated with sprinkles or more chopped Oreos, it makes an irresistible dessert perfect for any celebration or sweet craving.
Ingredients
Scale
Oreo Cookie Dough
- 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
Vanilla 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
- Preheat and prepare pan: 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 to cover the bottom. For a springform pan, line only the bottom.
- Cream butter and sugars: In a stand mixer or with a hand mixer, cream together the unsalted cultured butter, light brown sugar, and granulated sugar until fluffy, about 3 minutes.
- Add eggs and vanilla: Mix in the eggs one at a time, scraping down the bowl between each addition. Then add the egg yolk and vanilla extract, mixing until combined.
- Add dry ingredients and Oreos: Mix in the all-purpose flour, baking soda, and fine sea salt until just combined. Fold in the chopped Oreos evenly.
- Spread dough and bake: Use an offset spatula to evenly spread the cookie dough mixture into the prepared cake pan. Bake in the preheated oven for 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool the cake: Remove the cake from the oven and let it cool completely in the pan on a wire rack before removing it.
- Prepare frosting: While the cake cools, cream the unsalted butter and powdered sugar together until combined. Then add the heavy cream, vanilla extract, and pinch of sea salt. Beat on medium speed until light and fluffy.
- Frost and decorate: Fill a pastry bag fitted with a star tip with the vanilla frosting and decorate the top of the cake. Garnish with sprinkles or chopped Oreos as desired.
- Serve: Slice and enjoy your Oreo Cookie Cake!
Notes
- Measure dry ingredients properly using the spoon-and-level method or a kitchen scale to avoid overpacking flour.
- Experiment with different Oreo flavors like Golden Oreos, Java Chip, or seasonal varieties. You can also add Heath bars or chocolate chips for mix-ins.
- Try alternative frostings such as whipped cream, chocolate fudge, cream cheese frosting, chocolate ganache drizzle, peanut butter frosting, or Oreo frosting. Adding ice cream on top makes it even more indulgent.
- Store the cake in an airtight container at room temperature for 3-4 days, with or without frosting.
- Freeze cut slices or the whole cake in an airtight container for up to one month, either frosted or unfrosted.
- It is best to bake the cookie dough immediately after mixing rather than making it ahead, but the cake tastes great even the next day, making it perfect for advance preparation.
Nutrition
- Serving Size: 1 slice (1/10th of cake)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg
