Oreo Cookie Cake: The Ultimate Cookie Lover’s Dessert
If you’re a fan of Oreos and love soft, chewy cookies, then this Oreo Cookie Cake is about to become your new favorite treat! With a base that combines the texture of a giant cookie and the flavor of your beloved Oreos, this cake is perfect for birthdays, celebrations, or any time you’re craving a decadent dessert. Topped with a simple vanilla frosting and extra Oreo chunks, it’s a showstopper that’s easy to make and even easier to eat.
Ingredients:
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 (spooned and leveled)
- 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 of fine sea salt
Directions:
Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F (180°C). Grease a 9-inch cake pan or springform pan. If using a regular cake pan, line the bottom with parchment paper strips in an X shape for easy removal, then place a parchment round at the bottom.
Step 2: Make the Cookie Dough
Using a stand mixer or hand mixer, cream the cool, room-temperature butter, light brown sugar, and granulated sugar together until fluffy and pale, about 3 minutes. Add the eggs and egg yolk, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed, then mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. Gradually add the dry ingredients to the wet mixture, mixing until almost fully combined. Gently fold in the chopped Oreos, being careful not to overmix the dough.
Step 3: Bake the Cookie Cake
Spread the cookie dough evenly into the prepared pan using an offset spatula or the back of a spoon to smooth it out. Bake for 22-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the cookie cake cool completely in the pan on a wire rack before removing it from the pan.
Step 4: Prepare the Vanilla Frosting
While the cake is cooling, make the frosting. In a mixing bowl, beat the room-temperature butter and powdered sugar together on medium speed until light and creamy. Add the heavy cream, vanilla extract, and a pinch of fine sea salt, and continue to beat until smooth and fluffy. Adjust the consistency as needed by adding a little more powdered sugar or cream.
Step 5: Decorate the Cake
Once the Oreo cookie cake has cooled completely, transfer it to a serving plate. Using a piping bag fitted with a star tip, pipe the vanilla frosting around the top edge or in any decorative pattern you prefer. Garnish with sprinkles or additional chopped Oreos for extra flair.
Step 6: Serve and Enjoy!
Slice the cake into 12 servings and enjoy this decadent, cookie-inspired dessert. It’s a perfect indulgence for Oreo lovers of all ages!
Recipe Details:
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Servings: 12 servings
- Calories: 480 kcal per slice
Why You’ll Love This Oreo Cookie Cake:
- Perfect for Cookie Lovers: If you adore Oreos and crave the chewy texture of a cookie, this cake brings the best of both worlds together.
- Simple Yet Decadent: With easy-to-find ingredients and straightforward instructions, you can create a dessert that feels luxurious without the complexity.
- Versatile for Occasions: This cake is ideal for birthday parties, potlucks, or simply as a special weekend treat. Dress it up with sprinkles or extra Oreos to fit any occasion.
Tips for Success:
- Cool the Cake Completely: Make sure the cookie cake is fully cooled before frosting to prevent the frosting from melting.
- Adjust Frosting Consistency: If the frosting is too thick, add a little more heavy cream. If it’s too thin, add a touch more powdered sugar to get the perfect texture for piping.
- Storage: Store any leftover cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
This Oreo Cookie Cake is a dream come true for any cookie fanatic. With its soft, chewy cookie base and creamy vanilla frosting, it’s a dessert that will wow your guests and satisfy your sweet tooth. Give it a try for your next celebration, and don’t forget to add your own creative touch with extra toppings!
Print
Oreo Cookie Cake
- Total Time: 45 minutes
- Yield: 12 1x
Description
This Oreo Cookie Cake is a dream come true for cookie lovers! The cake features a soft, chewy cookie base packed with chunks of Oreo cookies, offering the perfect balance of sweetness and chocolate crunch. To take it up a notch, the cake is topped with a generous swirl of smooth vanilla frosting, adding a creamy contrast to the rich cookie layer.
Ingredients
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 (see notes for measuring)
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 of fine sea salt
Instructions
Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan or springform pan. If using a cake pan, line the bottom with parchment paper strips in an X shape, then place a parchment round at the bottom.
In a stand mixer or using a hand mixer, cream the butter, light brown sugar, and granulated sugar until fluffy, about 3 minutes.
Add the eggs and egg yolk one at a time, mixing after each addition and scraping down the sides of the bowl. Stir in the vanilla extract.
Gradually add the flour, baking soda, and sea salt. Once almost combined, fold in the chopped Oreos.
Spread the cookie dough evenly into the prepared pan with an offset spatula. Bake for 22-30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Allow the cake to cool completely on a wire rack before removing it from the pan.
While the cake cools, prepare the frosting by creaming the butter and powdered sugar together. Add the heavy cream, vanilla extract, and a pinch of sea salt. Beat on medium speed until light and fluffy.
Once the cake has cooled, use a pastry bag with a star tip to pipe the vanilla frosting on top. Garnish with sprinkles or additional chopped Oreos. Serve and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 480