Oreo Cookie Cake Recipe

Hey there, cookie lovers! If you’ve been searching for the perfect blend of chocolatey, creamy, and downright addictive dessert, you’ve just hit the jackpot with my Oreo Cookie Cake Recipe. Seriously, this cake is like a cookie’s cooler cousin that wore its Sunday best to the party—and trust me, once you take a bite, you’ll be hooked. I’ve made this recipe countless times for birthdays, casual get-togethers, and even when I just need a little sweet cheer. Stick around, and I’ll walk you through every step so you can wow your friends and family with it too.

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Ingredients & Why They Work

The magic lies not just in the Oreos but in how the ingredients come together to create a tender, moist cookie cake that’s rich without being heavy. Using cultured butter adds that subtle depth in flavor, while the balance of sugars keeps the cake sweet and chewy. And that little bit of baking soda? It’s the secret weapon for perfect rise and texture.

• Unsalted cultured butter: Adds a creamier, more complex flavor than regular butter—if you can get it, it’s worth it.
• Light brown sugar: Brings moisture and a hint of caramel note to keep the cake chewy and flavorful.
• Granulated sugar: Helps with structure and keeps the cake from being too soft.
• Eggs and egg yolk: Eggs provide structure, binding ingredients, while that extra yolk adds richness to the batter.
• Vanilla extract: Enhances all the sweet flavors and brings warmth to the cake.
• All-purpose flour: Be sure to measure this carefully using the spoon-and-level method or preferably a kitchen scale to avoid a dense cake.
• Baking soda: Helps the cookie cake rise beautifully and get that perfect crumb.
• Fine sea salt: Just a pinch balances the sweetness and enhances the flavors overall.
• Chopped Oreos: This is the star! The crunchy cookies scattered throughout add texture and those trademark Oreo bites.
• Powdered sugar (for frosting): Keeps the frosting smooth and silky without any gritty texture.
• Heavy cream (for frosting): Lightens and makes the frosting fluffy and spreadable.

Tweak to Your Taste

One of my favorite things about the Oreo Cookie Cake Recipe is how easy it is to make it your own. I usually stick to the classic version, but I love throwing in a handful of chocolate chips or swapping regular Oreos for a festive seasonal flavor. You’ll enjoy making this recipe your own with just little tweaks that match your preferences.

• Variation: I once made this using Golden Oreos and added a swirl of peanut butter frosting—it was a total hit at a family brunch!
• Dietary Mods: You can experiment with a gluten-free flour blend, but remember the texture will be a bit different; I haven’t tried vegan swaps yet, but I’d love to hear if you do!
• Seasonal Twists: Halloween orange Oreos make a fun surprise, while Java Chip Oreos add a subtle coffee hint perfect for brunch.

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

Step 1: Prep your pan and preheat the oven

First things first—preheat your oven to 350°F (180°C). I use a 9-inch cake pan or springform for the best shape. If you’re using a cake pan, butter it well and line the bottom with parchment strips arranged in an “X” plus a round piece on top—this makes lifting the cake out so much easier without breaking it. If you go with a springform, just line the bottom. Proper prep here is key to a flawless cake release later.

Step 2: Cream the butter and sugars until fluffy

In a mixing bowl, beat the cultured butter, brown sugar, and granulated sugar until you get a light, fluffy texture. This usually takes about 3 minutes if you’re using a stand mixer. This step is crucial—it creates a lovely crumb and the cake’s chewy texture, so don’t rush it!

Step 3: Add the eggs and vanilla

Mix in the eggs one at a time, scraping down the bowl in between to keep everything well incorporated. Then, pour in the vanilla extract. This is where the batter starts to come alive with rich flavor.

Step 4: Mix in the dry ingredients and Oreos

Gently fold in the flour, baking soda, and salt until they’re just combined. Don’t overmix here, or the cake might turn out tough. When you’re almost done, add in the chopped Oreos and give it one last gentle stir so those cookie pieces are evenly spread.

Step 5: Bake and cool

Spread the cookie dough mixture evenly in your prepared pan using an offset spatula for smooth edges. Pop it in the oven and bake for 22-30 minutes. Keep a close eye after 20 minutes—you’re looking for a golden brown top and a toothpick that comes out mostly clean (a few moist crumbs are perfect). Let the cake cool completely on a wire rack before you try removing it—it’s tempting to dig in early, but patience pays off.

Step 6: Whip up the vanilla frosting

While the cake cools, beat your softened butter with powdered sugar until just combined. Add the heavy cream, vanilla extract, and a pinch of salt, then whip on medium speed until your frosting is fluffy and light. It’s simple but brings that dreamy finishing touch that makes this Oreo Cookie Cake Recipe feel truly special.

Step 7: Decorate and enjoy

Fill a pastry bag fitted with a star tip and pipe your frosting onto the cake however you like—I love making little rosettes around the edges and leaving the center open for some extra chopped Oreos or sprinkles. It’s such a crowd-pleaser! Then slice it up and savor each bite.

How to Serve Oreo Cookie Cake Recipe

Garnishes

I love topping mine with a handful of crushed Oreos for extra crunch and visual appeal. Sometimes I’ll add colorful sprinkles for birthday parties, or even a drizzle of melted chocolate when I’m feeling fancy. Fresh berries can also add a nice pop of color and a bit of tang to cut through the sweetness.

Side Dishes

This cake pairs beautifully with a scoop of vanilla ice cream or a simple cold glass of milk—classic combo! For a grown-up twist, I’ve even served it alongside a hot espresso or a cup of robust black coffee.

Creative Ways to Present

For celebrations, I’ve piped the frosting in intricate swirls and topped the cake with a ring of mini Oreos around the edges. Another fun idea is to slice the cake into squares and serve them individually with a dollop of whipped cream and a cookie shard perched on top—everyone loves a little personal touch.

Make Ahead and Storage

Storing Leftovers

I store mine in an airtight container at room temperature for 3-4 days, and honestly, the cake tastes even better the next day as the flavors meld. Whether you frost it or not before storing, it holds up beautifully.

Freezing

Freezing works great! I slice the cake first, wrap individual parts tightly in plastic wrap, then place them in a freezer-safe container. You can keep it for up to a month. I usually freeze it unfrosted and frost right before serving, but you can freeze it with frosting too if you prefer.

Reheating

To warm leftovers, pop a slice in the microwave for about 15-20 seconds—just enough to take the chill off without melting the frosting too much. This little trick revives that soft, cookie-cake texture I adore!

FAQs

Final Thoughts

Making this Oreo Cookie Cake Recipe has become a little ritual for me—whether it’s the joy on everyone’s faces when they try it or that perfect balance of crunchy Oreos and soft cake that hits the spot every time. I encourage you to give this recipe a go and maybe put your own spin on it too. It’s a simple, festive, and downright delicious way to bring a smile to your table—trust me, your taste buds will thank you!

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