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!
I have tons of recipes that are stuffed with Oreo cookies like Oreo-stuffed brookies, 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 occasion!
If you love Oreo desserts, try my super popular Oreo Cheesecake Cookies, Oreo Whoopie Pies, and Oreo Cinnamon Rolls.
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why you'll love this oreo cookie cake
- 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? If you prefer cookies, my chocolate chip Oreo cookies are the recipe!
- 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 a regular 8-inch cake, or for any other special holiday or occasion!
ingredient notes & substitutions
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!
Egg yolk: The addition of the egg yolk makes this cookie cake super rich and extra chewy (like my Snickerdoodles with brown butter!).
Find the full ingredient measurements and instructions in the recipe card below!
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!
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 1: 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 (image 1 below).
Step 2: Place a round of parchment paper on the bottom of the pan on top of the X (image 2 below).
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 3: Cream the butter and sugars. Cream the softened unsalted butter, granulated sugar, and brown sugar together until fluffy (image 3 above).
Step 4: Mix in the wet ingredients. Mix in the eggs and egg yolk one at a time, then mix in the vanilla extract (image 4 above).
Step 5: Fold in the dry ingredients. Fold in the all-purpose flour, baking soda, salt, and crushed Oreos until just combined (image 5 below).
Step 6: Bake! Press the cookie dough into the prepared pan and add more chopped Oreos to the top (image 6 above).
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 7: 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 (image 7 above).
You can use extra frosting and decorate the whole cake as desired as well.
expert baking tips
- 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. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- 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.
storage & freezing
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.
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.
recipe faqs
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 cake recipes to make next!
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 â…“ 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.
Nutrition
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Sarah says
Super easy! Super moist! Will make again
Sydney says
Very good. Added vanilla bean paste
Kelly M says
Love love love this!!
Making it again and trying these as cookies instead of a cookie cake.
Cambrea Gordon says
Yay! So happy to hear that Kelly! Let me know how it turns out as cookies, I haven't tried that yet!
Brandi says
The cake was absolutely delicious, will definitely make again, but I would do a different icing next time.
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 🙂