Introduction

This Oreo Cookie Cake is a delightful treat perfect for any celebration or just because. It combines a soft, buttery cookie base studded with crunchy Oreo pieces and a creamy vanilla frosting. Simple to make yet impressive to serve, it’s sure to satisfy Oreo lovers everywhere.

A round cake sliced into seven pieces with one slice pulled out slightly, showing a thick, moist cookie dough base richly mixed with large black and white cookie chunks throughout. The cake's surface is golden brown with scattered darker cookie pieces embedded on top. Along the round edge of the cake, there are five white swirls of whipped cream, each topped with tiny white spherical sprinkles. The cake sits on a round white plate lined with brown parchment paper, all placed on a white marbled surface. 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
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 (for frosting)
2 teaspoons heavy cream
1/2 teaspoon vanilla extract (for frosting)
Pinch of 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, line only the bottom with parchment paper.
Step 2: In a stand mixer or using a hand mixer, cream the butter, brown sugar, and granulated sugar together until fluffy, about 3 minutes.
Step 3: Add the eggs and egg yolk one at a time, mixing well and scraping down the bowl between additions. Stir in the vanilla extract.
Step 4: Combine the flour, baking soda, and salt in a separate bowl. Gradually mix these dry ingredients into the wet ingredients until just combined. Fold in the chopped Oreos.
Step 5: Use an offset spatula to evenly spread the cookie dough into the prepared pan. Bake for 22-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a wire rack before removing from the pan.
Step 6: If using a cake pan, carefully lift the cake out by the parchment strips. Then gently peel off the parchment paper and place the cake on a serving plate.
Step 7: While the cake cools, prepare the frosting. Beat the room-temperature butter and powdered sugar together until combined. Add the heavy cream, vanilla extract, and a pinch of 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

For best results, measure flour by spooning it into the cup and leveling off with a knife to avoid packing.
Use full-fat cultured butter for a richer flavor in both the cake and frosting.
Add a pinch of instant coffee granules to the frosting for a subtle mocha twist.
If you prefer a richer cake, swap half of the all-purpose flour with cake flour.
Decorate with crushed Oreos or mini Oreo cookies for added texture and visual appeal.

Storage

Store the cake covered tightly with plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, keep it refrigerated for up to 5 days. Before serving refrigerated cake, allow it to come to room temperature for about 30 minutes to soften the frosting. This cake also freezes well; wrap it securely and freeze for up to 2 months. Thaw overnight in the fridge before bringing to room temperature.

How to Serve

A round cake sliced into several triangular pieces, showing a dense light brown base mixed with large chunks and crumbs of dark chocolate cookies evenly spread inside. The top layer is golden brown with visible scattered cookie pieces baked into the surface. The cake edges are decorated with small swirls of white cream topped with tiny white sugar pearls. The cake is placed on brown parchment paper revealing some crumbs and cream smudges around, all set on a white marbled surface. 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 use regular unsalted butter as a substitute. Just reduce any additional salt in the recipe slightly to maintain balance.

Can I make this cake dairy-free?

To make this cake dairy-free, substitute the butter with a plant-based margarine and use a non-dairy cream in the frosting. Keep in mind the texture and flavor may vary slightly.