This giant Oreo cookie cake has everything you want in a bakery-style cookie cake: crisp edges, a soft and gooey center, and crushed Oreos in every bite. Finished with creamy vanilla buttercream frosting, it’s an easy, better-than-bakery dessert that feels extra special without all the extra work.
Normally, when friends or family request an Oreo birthday dessert, I immediately make my chocolate Oreo cake or hi-hat chocolate Oreo cupcakes. But every once in a while, someone insists they “don’t like cake”, so I always end up making them this cookie cake!
There’s no chill time, no scooping cookie dough, and it bakes right in a cake pan, so the center stays extra thick, soft, and chewy with crisp edges around the outside.
How to Make It
1
This is a visual reference for lining the bottom of a cake pan if you don’t have a springform pan.
2
This is a standard cookie dough, so you’ll start by creaming the butter and sugar, then mix in the wet ingredients.
3
Roughly chop the Oreo cookies before adding them to the cookie dough.
You can substitute any special flavor like golden Oreos, Java Chip, or Halloween orange. I’ve also seen readers add chopped Heath bars and chocolate chips to theirs.
4
You want to spread the cookie dough evenly into the pan. I like to press more Oreo crumbs and pieces on top before baking for that bakery-style finish.
5
If vanilla frosting isn’t really your thing, you could easily switch it up with something richer like my chocolate fudge frosting instead.
I also love folding finely crushed Oreos into the frosting sometimes when I want the cookies-and-cream flavor to stand out even more.
6
The vanilla buttercream border makes it feel perfect for birthdays and celebrations, but honestly, it’s just as good left plain and eaten straight from the pan.
What I love most about this recipe is that the Oreo flavor actually stands out instead of being buried under a ton of chocolate.
But…if you love that, my Oreo brookies go in the complete opposite direction, with dense, fudgy brownie layers and crushed Oreos baked straight into the batter.
I can’t wait for you to try it!
—Cambrea 🫶🏻
If you tried this or any other recipe on my website, please let me know how it went in the comments; 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!
Oreo Cookie Cake
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 below for measuring*
- 2 cups chopped Oreo cookies
- 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
- 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, line the bottom with two long strips of parchment paper in an X shape, then place a parchment paper round on top. If using a springform pan, you only need to line the bottom.
- In a stand mixer bowl or with a hand mixer, cream the butter, sugar, and brown sugar until fluffy, about 3 minutes.3/4 cup (160 g) unsalted cultured butter, 1 cup (200 g) light brown sugar, 1/4 cup (50 g) granulated sugar
- Mix in the egg and egg yolk, one at a time, scraping down the bowl in between. Then, add the vanilla.2 (110 g) large eggs, 1 (20 g) large egg yolk, 2 teaspoons vanilla extract
- Mix in the flour, baking soda, and salt. When almost combined, add the chopped Oreos. Use an offset spatula to evenly spread the cookie dough into the prepared cake pan. Bake for 22-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Let the pan cool completely on a wire rack before removing.2 1/3 cups (280 g) all-purpose flour, 3/4 teaspoon baking soda, 1/2 teaspoon fine sea salt, 2 cups (150 g) chopped Oreo cookies
- Tip: If using a cake pan, have someone help you grab all the strips of parchment to lift the cookie out of the pan. Then, pull the parchment off and place the cookie on a serving plate.
- While the cake is cooling, cream the butter and powdered sugar until combined. Then mix in the heavy cream, vanilla, and salt. Beat on medium speed until light and fluffy.6 tablespoons (84 g) unsalted butter, 1 cup (120 g) powdered sugar, 2 teaspoons heavy cream, 1/2 teaspoon vanilla extract, Pinch fine sea salt
- Fill a pastry bag with the frosting and use a star tip to decorate the top of the cake. Garnish with sprinkles or chopped Oreos, and enjoy!
this is the best cookie cake recipe to exist! it’s sooo gooey and moist and literally disappeared in seconds!
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 🙂
That is amazing to hear Kate!! Yes! You could most definitely get crazy with the flavor additions 😍
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!
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! 💜
I’m so glad you enjoyed it Amanda!