Oreo cookie cake is a giant gooey cookie stuffed with Oreos and decorated with buttercream frosting. This fun dessert comes together in 40 minutes and is everything you love about a cookie in cake form!
If there is one dessert I love making, it's anything with Oreo cookies.
I have tons of recipes that are stuffed with Oreos, from brookies to chocolate chip cookies, but this giant oreo cookie cake is my new favorite!
Cookie cakes are the best because they require no chill time and you don't have to scoop a bunch of cookie dough. Instead, it's baked together in a cake pan and it turns out super thick, gooey, and chewy!
You can easily make this recipe to serve a crowd, and it can be decorated for any birthday party, holiday, or other occasions!
For more oreo recipes, try Oreo Cheesecake Cookies, Chocolate Oreo Cupcakes, and Oreo Cinnamon Rolls.
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why you'll love this recipe
- It is one giant cookie baked in cake form! Why scoop or roll dough into individual cookies when you can bake it all together into one??
- This recipe is so easy to make as it requires minimal prep time and only a few basic ingredients. There is no chill time before baking and it's done baking in 20 minutes!
- This cookie cake is perfect for a birthday for anyone who doesn't like regular cake, or for any other special holiday or occasion!
ingredient notes
Find the full ingredient measurements and instructions in the recipe card below!
- Brown sugar: I prefer light brown sugar for this recipe but dark brown sugar works as well.
- Oreo cookie crumbs: You could substitute any flavor of Oreo you find at the grocery store like Halloween, or golden Oreos, or you can use a different kind of candy like heath bars!
- Flour: This recipe has only been tested with all-purpose flour.
- Egg yolk: The addition of the egg yolk makes this cookie cake super rich and extra chewy!
recipe instructions
You can make this recipe in one bowl with either a stand mixer or a hand mixer. You will need one 9-inch cake pan or springform pan to bake it in. Before you start, preheat the oven to 350 F/180 C.
STEP ONE: If you are using a cake pan, butter the bottom and sides of the pan. Line the bottom with two long strips of parchment paper in an X shape.
STEP TWO: Place a round of parchment paper on the bottom of the pan on top of the X. If you are using a springform pan, you will need to butter the pan and only line it with a parchment round on the bottom.
STEP THREE: Cream the butter and sugars. Cream the softened unsalted butter, granulated sugar, and brown sugar together until fluffy.
STEP FOUR: Mix in the wet ingredients. Mix in the eggs and egg yolk one at a time, then mix in the vanilla extract.
STEP FIVE: Fold in the dry ingredients. Fold in the all-purpose flour, baking soda, salt, and crushed Oreos until just combined.
STEP SIX: Bake! Press the cookie dough into the prepared pan and add more chopped Oreos to the top.
Bake for 22-25 minutes until the top is golden brown and a toothpick inserted into the center comes out clean. For best results, let it cool completely on a wire cooling rack before frosting.
STEP SEVEN: Decorate! Carefully lift it from the pan and place it on a serving plate. Fit a piping bag or ziplock bag with a large star tip, then fill the bag with buttercream. Pipe stars around the border of the top of the cake and then sprinkle them with more cookie crumbs if desired.
You can use extra frosting and decorate the whole cake as desired as well.
expert baking tips
- Line the pan. This is especially important if you are using a regular cake pan and not a springform pan. The dough will stick to the pan and be very difficult to remove once baked if the pan isn't lined.
- Use room temperature ingredients. This will ensure it has a uniform texture and bakes evenly.
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card.
variations
Instead of classic Oreo cookies, try Golden Oreos, Java Chip, Halloween Orange, or other seasonal flavors!
Instead of buttercream frosting, try whipped cream, a drizzle of chocolate ganache, or Oreo frosting! You can even top it with scoops of ice cream for an even more delicious treat!!
storage & freezing
- Room temperature: If you are making it ahead of time, wrap the cake in plastic wrap and store it at room temperature. Once frosted, store the slices in an airtight container for 2-3 days.
- Freezer: Store it in an airtight container in the freezer for up to 1 month! You can freeze it with or without the buttercream frosting on top.
faq's
You could use an 8-inch springform pan for this recipe. It will take longer to bake because it will be thicker.
Absolutely! You could easily substitute any of your favorite Oreo cookie flavors in place of the original.
Using a springform pan is definitely the easiest to remove once it's baked, but I know not everyone has one. Follow the tips I have in the post for lining a regular cake pan and you shouldn't have any trouble!
Absolutely, you can just leave them out of the dough when making it. You could also add chopped candy like a heath bar as well!
more recipes to try
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you're there! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Oreo Cookie Cake
Equipment
- 9 inch spring form pan OR
Ingredients
For the Cake
- ¾ cup unsalted butter room temperature
- 1 cup light brown sugar packed
- ¼ cup granulated sugar
- 2 large eggs room temperature
- 1 large egg yolk room temperature
- 2 teaspoon vanilla extract
- 2 ⅓ cups all-purpose flour
- 2 cups chopped oreos
- ¾ teaspoon baking soda
- ½ teaspoon fine sea salt
For the Frosting
- 6 tablespoon unsalted butter room temperature
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- 2 teaspoon heavy cream
- Pinch salt
Instructions
- 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, cut two long strips of parchment paper to lay on the bottom and up the sides of the pan (see photo in post for visual). Then line the bottom of the pan with a round of parchment. If using a springform pan, you only need to line the bottom of the pan.
- In a stand mixing bowl or with a hand mixer, cream the butter, sugar, and brown sugar together until fluffy.¾ cup unsalted butter, 1 cup light brown sugar, ¼ cup granulated sugar
- Mix in the egg, egg yolk, and vanilla.2 large eggs, 1 large egg yolk, 2 teaspoon vanilla extract
- Fold in the flour, baking soda, salt, and chopped oreos.2 ⅓ cups all-purpose flour, ¾ teaspoon baking soda, ½ teaspoon fine sea salt, 2 cups chopped oreos
- Evenly spread the dough into the prepared pan.
- Bake for 22-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the pan cool on a wire cooling rack completely before removing.
- Tip: if using a cake pan, have someone help you grab all of the strips of parchment up to remove the cookie from the pan. Then pull the parchment off and place the cookie on a serving plate.
- Mix the butter in a stand mixing bowl or with an electric hand mixer until smooth.6 tablespoon unsalted butter
- Gradually mix in the powdered sugar and salt until combined.¾ cup powdered sugar, Pinch salt
- Mix in the vanilla and heavy cream, then mix on medium speed until light and fluffy.½ teaspoon vanilla extract, 2 teaspoon heavy cream
- Fill a pastry bag and use a star tip to decorate the top of the cake.
- Enjoy!
Notes
- Line the pan. This is especially important if you are using a regular cake pan and not a springform pan. The dough will stick to the pan and be very difficult to remove once baked if the pan isn't lined.
- Use room temperature ingredients. This will ensure it has a uniform texture and bakes evenly.
- Use a kitchen scale. Using a scale when baking is much more accurate than cup measurements and is highly recommended.
- Oreos: Instead of classic Oreo cookies, try Golden Oreos, Java Chip, Halloween Orange, or other seasonal flavors!
- Frosting: Instead of buttercream frosting, try whipped cream, a drizzle of chocolate ganache, or Oreo frosting! You can even top it with scoops of ice cream for an even more delicious treat!!
- Room temperature: If you are making it ahead of time, wrap the cake in plastic wrap and store it at room temperature. Once frosted, store the slices in an airtight container for 2-3 days.
- Freezer: Store it in an airtight container in the freezer for up to 1 month! You can freeze it with or without the buttercream frosting on top.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Laura C. says
First, we all loved the Oreo Cookie Cake. It was a hit for my 21-year-old son's birthday dinner. Second, the biggest kudos to you, Cambrea, for the way you presented the recipe. I was so impressed that you embedded the amounts for each ingredient in the instructions. It was much easier to follow the recipe on a tablet or cell phone. Thanks for thinking of that! it really takes care of your blog followers. I'm a new one simply because of that detail!
Cambrea Gordon says
Aww thank you soo much Laura! I am thrilled to hear that, as a user myself I know how daunting it can be to scroll up constantly! Thank you so much for taking the time to leave me such a kind review. Have a wonderful day! 🙂
Cayley says
This is one of the best things I’ve ever made!
Cambrea Gordon says
Yay!! That is so wonderful to hear 🙂
Alyssa says
This was delicious!!
Cambrea Gordon says
Yay! Thanks Alyssa!
Avya says
I sent this to my best friend to make for me and it was soooo good!!!!
Amelia says
this is the best cookie cake recipe to exist! it’s sooo gooey and moist and literally disappeared in seconds!
kate says
Absolutely phenomenal. I was worried this might be boring or average for our NYE dessert, but my GOSH, was it not.
So moist, thick and chewy, flavorful. I will note I did cook mine a bit longer because it kept looking raw in the middle. Like raw raw.
I used a springfoam pan and sprayed the sides with Baker's spray, popped out perfect. I feel like you could make this with other sweets besides oreos! Ideas could be endless!
Thanks for a great treat 🙂
Cambrea Gordon says
That is amazing to hear Kate!! Yes! You could most definitely get crazy with the flavor additions 😍
Dolci says
Pure delicacy! I reduced my sugar and added a creamy peanut butter frosting to complete the cake. It made it even prettier.
Laurie says
thank you for the recipe! i made this for my nieces birthday and everyone loved it.
Amanda says
This recipe was so good! I cut the recipe in half and baked in a 6” cake round. It baked up perfectly in 22 minutes. Followed the instructions for lining the pan and it popped right out. This was so easy to make, my edges were a little crisp and so soft and cheery in the center. Will definitely make this again!
Emily says
This recipe is the best!!! I’ve tried a lot of cookie cakes before but none were as good as this one. Perfectly gooey and chewy!
Jasmine says
I made this and omg it was so tasty! I had this teacher in hs who made my class a cookie cake for her birthday and it was so delicious, I've been looking for cookie cake recipes that taste the same ever since and this one was probably the closest to how hers was. She was my favorite teacher so this cookie cake brought back some good memories 💛 This recipe was super easy to make, I followed the tips offered and it made the baking process much easier. One of the tips that stood out to me was how to line the pan with parchment to make it easier to remove from the pan after baking and I think I'm going to continue using that trick for other cakes and cookie cake desserts I make in the future. The consistency of the cake was nice and soft and chewy, and the flavour was very balanced, not too sugary and not too floury and I enjoyed that a lot. I will definitely try other recipes by this baker in the future! 💜
Amanda says
I made this for my husbands birthday and it was divine!!! the buttercream frosting on top was so good! thank you for such an easy recipe!
Cambrea Gordon says
I'm so glad you enjoyed it Amanda!
MJ says
Oh my goodness this was divine! We love cookie cakes in our house and I was excited to try this version. It did not disappoint! Will definitely make again.
Shadi says
I Just tried this recipe and my family loved it. It was so easy and the flavors were fantastic.
Maggie says
My son and I are obsessed with oreos. This was so so good. We practically inhaled it. lol.
Cambrea Gordon says
hahaha it really is so good! So glad you enjoyed it Maggie!
Mirlene says
Two cookies in one cake! This is a real treat since my kids love oreos and cookies.
Carrie Robinson says
Ummmmm... I am baking this up for myself for my birthday in a few weeks! This looks incredible. 🙂
Cambrea Gordon says
Yay! Let me know what you think of it Carrie! 🙂