Print

Oreo Cookie Cake Recipe

Print Recipe

★★★★★

4.6 from 50 reviews

This delicious Oreo Cookie Cake combines a soft, buttery cookie base loaded with chopped Oreos and a creamy, fluffy buttercream frosting. Perfectly baked to a golden brown with a sweet, rich vanilla flavor, it’s an indulgent dessert that’s perfect for celebrations or any time you want a crowd-pleasing treat.

Ingredients

Scale

Cookie 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

Buttercream 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 the oven to 350°F (180°C). Butter the bottom and sides of a 9-inch cake pan or springform pan. For a cake pan, line the bottom with two long strips of parchment paper arranged in an X and place a parchment paper round on the bottom. For a springform pan, only line the bottom with parchment paper.
  2. Cream Butter and Sugars: In a stand mixer or with a hand mixer, beat the cultured butter, light brown sugar, and granulated sugar together for about 3 minutes until fluffy and well combined.
  3. Add Eggs and Vanilla: Mix in the eggs one at a time, scraping down the bowl between additions, followed by the vanilla extract. Ensure everything is well blended.
  4. Incorporate Dry Ingredients and Oreos: Add the all-purpose flour, baking soda, and sea salt to the wet mixture and stir until almost combined. Fold in the chopped Oreos gently to distribute them evenly.
  5. Shape and Bake: Use an offset spatula to evenly spread the cookie dough into the prepared pan. Bake in the preheated oven for 22 to 30 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. Remove from oven and cool completely on a wire rack.
  6. Remove Cake from Pan: If using a cake pan, ask someone to help lift the parchment strips to remove the cookie from the pan. Then carefully peel off the parchment paper and place the cake on a serving plate.
  7. Make the Frosting: While the cake cools, beat the unsalted butter and powdered sugar together until combined. Add the heavy cream, vanilla extract, and a pinch of sea salt, then beat on medium speed until the frosting is light and fluffy.
  8. Decorate the Cake: Transfer the frosting into a pastry bag fitted with a star tip and pipe decorative swirls on top of the cake. Garnish with sprinkles or extra chopped Oreos as desired, then serve and enjoy!

Notes

  • Make sure all dairy ingredients are at room temperature to achieve the best creaming and texture.
  • For measuring flour, spoon it into the measuring cup and level it off instead of scooping to prevent a dense cookie cake.
  • You can substitute regular butter for cultured butter if not available, but cultured butter adds a slight tangy depth of flavor.
  • Chilling the cake slightly before frosting can make decorating easier and cleaner.
  • Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Oreo Cookie Cake, Oreo Dessert, Cookie Cake Recipe, Buttercream Frosting, Easy Dessert

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