Oreo cookie cake is a giant cookie stuffed with Oreos and decorated with vanilla buttercream frosting. This fun dessert comes together in 40 minutes and is everything you love about a cookie in cake form!

Slices of oreo cookie cake with vanilla frosting piped on top.

Cookie cakes were the second most popular cake I made working in bakeries. They are the best because they require zero chill time or scooping. Instead, the cookie dough is baked in a cake pan, so it turns out super thick with the classic gooey and chewy texture of a regular cookie.

When you don’t have time to make my Oreo cupcakes or Oreo chocolate chip cookies, this Oreo cookie cake is the next best thing. Make it to serve a crowd and decorate it for a birthday party, holiday, or other special occasion!

If you prefer a brownie version, try my Oreo brookies instead!

Pro Tips for a Perfect Cookie Cake

Use a kitchen scale. Baking with a scale is my #1 baking tip! Using too much flour can result in a dry and crumbly texture.

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 if not lined.

Use room temperature ingredients. Like any regular cookie recipe, it’s important to use room-temperature eggs for a smooth cookie dough that bakes evenly.

Maintain an even thickness. Spread the cookie dough evenly in the cake pans to ensure even baking. You can use an offset spatula or the back of a spoon to achieve a smooth surface.

Customize your frosting. Consider adding finely crushed Oreos to your frosting for even more Oreo flavor. You can also serve it warmed up with scoops of vanilla or Oreo ice cream!

Use a sharp knife for slicing. For clean slices, use a sharp knife and wipe it clean with a warm cloth in between cuts!

Ingredient Notes and Substitutions

Ingredients needed to make oreo cake in bowls with labels.

Brown sugar: Like in my Oreo cheesecake cookies, the molasses in brown sugar gives the cake a chewy cookie texture.

Butter: If you want to take your cake over the top, use cultured butter like Kerrygold! This kind of butter is fermented, so it has a richer, tangier flavor compared to traditional butter. After using it in so many bakeries, it’s my #1 recommendation for any cookie recipe for a bakery-style flavor!

Oreo cookies: Roughly chop the 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 had readers add chopped Heath bars and chocolate chips!

Eggs: Note that you will need two whole eggs plus an extra egg yolk. The extra yolk is what makes the cookie cake really rich and gooey!

Find the full ingredient measurements and instructions in the recipe card below!

Recipe Instructions

A round cake pan being lined with parchment paper.

Step 1: Line the baking pan. Line the bottom of a buttered 9-inch cake pan with two long strips of parchment paper in an X shape. Then, place a round of parchment on the bottom of the pan.

A stand mixing bowl with the creamed butter, sugar, and eggs mixed together.

Step 2: Combine the wet ingredients. In a stand mixing bowl, cream the butter and sugars until light and fluffy, then mix in the eggs, egg yolk, and vanilla extract.

A mixing bowl with chopped oreo cookies on top of the cookie dough before mixing.

Step 3: Fold in the dry ingredients. Mix in the all-purpose flour, baking soda, and salt until almost combined and some flour pockets remain. Then, fold in the Oreo cookies.

A spatula spreading the oreo cookie dough into the cake pan.

Step 4: Press the cookie dough into the pan. Use an offset spatula to spread the cookie dough evenly into the pan. Press more Oreo crumbs and pieces on top if desired.

Then bake the cake! Once baked, let it cool completely on a wire rack before frosting.

A mixing bowl with the vanilla buttercream frosting in it.

Step 5: Make the vanilla frosting. Cream the butter and powdered sugar together, then mix in the heavy cream and vanilla extract. Beat until super light and fluffy!

If you don’t care for vanilla, try cream cheese frosting or chocolate fudge frosting, or enjoy without!

Oreo cookie cake decorated with vanilla frosting around the border.

Step 6: Decorate the top of the cake. Pipe dollops of buttercream around the border of the cake and garnish with sprinkles or more chopped Oreo pieces.

You can also double the frosting and decorate the whole cake!

Storage, Freezing, and Make Ahead

Storage: This Oreo cake is best stored in an airtight container at room temperature for 3-4 days. It can be stored both with or without the frosting!

Freezing: Store the cut slices or whole cake in an airtight container for up to one month. You can freeze it with or without the frosting on top.

Make ahead: I don’t recommend making the cookie dough ahead of time as it’s best baked right after mixing. However, this cake is just as delicious on the second day as the first, so baking it the day before is perfect for prepping!

FAQs

Can I bake it in a different-sized pan?

You could use an 8-inch springform pan for this recipe. It will take longer to bake because it will be thicker.

Is it better to use a springform pan or a cake pan?

A springform pan is the easiest to remove once baked, but if you don’t have one, a regular cake pan works perfectly! See the above process photo (step #1) to see how I line mine for easy removal.

How do I know when it’s done baking?

The best way to test is to insert a toothpick or skewer into the center. If it comes out clean or slightly moist, it’s ready!

Do I need to chill the cookie dough before baking?

Nope! This recipe was designed to be baked right away so you can skip the chill time 🙂

What piping tip did you use for the frosting?

I used a French star tip, Azteco #869.

What can I make with the leftover Oreos?

Check out all of my Oreo recipes for more inspiration!

A slice of Oreo cake on a while plate.

More Oreo Recipes

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!

Slices of Oreo cookie cake decorated with a vanilla frosting border.

Oreo Cookie Cake

5 from 56 votes
– by Cambrea Gordon

Oreo cookie cake is a giant cookie stuffed with Oreos and decorated with vanilla buttercream frosting. This fun dessert comes together in 40 minutes and is everything you love about a cookie in cake form!
Print Recipe Save Recipe Pin Recipe
Prep Time: 25 minutes
Cook Time: 22 minutes
Total Time: 47 minutes
Course: Dessert
Cuisine: American
Servings: 10 servings
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!

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 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

  • Preheat the oven to 350 F/180 C. Butter the bottom and sides or a 9-inch cake pan or springform pan. If using a cake pan, line the bottom with two long strips of parchment paper in the shape of an X, then place a parchment paper round to line the bottom. 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 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 oreos
  • 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.
  • 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!

Video

Notes

*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Oreos: Try Golden Oreos, Java Chip, Halloween Orange, or other seasonal flavors! You can also add Heath bar or chocolate chips.
Frosting: Try whipped cream, chocolate fudge frosting, cream cheese frosting, a drizzle of chocolate ganache, peanut butter, or Oreo frosting. You can even top it with scoops of ice cream for an even more delicious treat!
Storage: This Oreo cake is best stored in an airtight container at room temperature for 3-4 days. It can be stored both with or without the frosting!
Freezing: Store the cut slices or whole cake in an airtight container for up to one month. You can freeze it with or without the frosting on top.
Make ahead: I don’t recommend making the cookie dough ahead of time as it’s best baked right after mixing. However, this cake is just as delicious on the second day as the first, so baking it the day before is perfect for prepping!
Serving: 1serving | Calories: 599kcal | Carbohydrates: 81g | Protein: 6g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 346mg | Potassium: 158mg | Fiber: 2g | Sugar: 48g | Vitamin A: 724IU | Vitamin C: 0.01mg | Calcium: 44mg | Iron: 6mg

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.

5 from 56 votes (27 ratings without comment)

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Recipe Rating




39 Comments

  1. I sent this to my best friend to make for me and it was soooo good!!!!5 stars

  2. this is the best cookie cake recipe to exist! it’s sooo gooey and moist and literally disappeared in seconds!5 stars

  3. 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 🙂5 stars

    1. That is amazing to hear Kate!! Yes! You could most definitely get crazy with the flavor additions 😍

  4. Pure delicacy! I reduced my sugar and added a creamy peanut butter frosting to complete the cake. It made it even prettier.5 stars