Description
This Oreo Cookie Cake is a decadent and fun dessert featuring a soft, chewy cookie base loaded with chopped Oreos and a smooth, creamy vanilla frosting. Perfect for celebrations or whenever you crave a nostalgic cookie-y treat in cake form, it combines the best of cookies and cake in one delightful recipe.
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
- 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 shape, then place a parchment paper round on top. If using a springform pan, only line the bottom with parchment paper.
- Cream butter and sugars: In a stand mixer or with a hand mixer, cream together the butter, light brown sugar, and granulated sugar for about 3 minutes until the mixture is fluffy and light in color.
- Add eggs and vanilla: Mix in the eggs and egg yolk one at a time, scraping down the bowl between additions to ensure even mixing. Then add the vanilla extract and combine thoroughly.
- 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 gently. Use an offset spatula to evenly spread the cookie dough into the prepared cake pan.
- Bake the cake: Bake for 30 minutes or until the top turns golden brown and a toothpick inserted into the center comes out clean. Remove from oven and allow the cake to cool completely on a wire rack before removing from the pan.
- Prepare the frosting: While the cake cools, beat together the butter and powdered sugar until combined. Add heavy cream, vanilla extract, and a pinch of salt. Continue beating on medium speed until light and fluffy.
- Decorate the cake: Fill a pastry bag fitted with a star tip with the frosting and pipe decorations on the top of the cooled cake. Optionally garnish with sprinkles or additional chopped Oreos.
Notes
- Measure dry ingredients properly using the spoon-level method or a kitchen scale for best results to avoid adding too much flour.
- Try alternative Oreo flavors like Golden Oreos, Java Chip, or seasonal varieties. You can also add mix-ins such as Heath bar pieces or chocolate chips.
- For frosting alternatives, consider whipped cream, chocolate fudge, cream cheese frosting, chocolate ganache, peanut butter frosting, or Oreo frosting. Topping with ice cream makes it even more special.
- Store the cake in an airtight container at room temperature for 3-4 days, with or without frosting.
- Freeze whole or cut cake pieces for up to one month in an airtight container. Freezing can be with or without frosting.
- It’s best to bake the cookie dough immediately after mixing. Baking the day before serving is recommended for optimal texture and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg
