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!
My daughters new favorite birthday cake!
Cake looks beautiful and is thicker than pictured on this site. I added chocolate chips with the Oreo pieces and it was done in 23 min in a toaster oven. As it was for a grandsons 5 yr BD, I circled his initial,
done in frosting with five halved Oreo cookies and piped stars around the edges. Looks great. The icing is delicious with the Kerrygold butter.
I made this tonight to go with Valentine’s Day dinner. Everyone loved it! Like a cookie bar but fancier! I did mix in the dry ingredients until fully incorporated, then folded in Oreos…like how I’m used to with chocolate chip cookies. Only change I made.
I would like to double this recipe and bake it in a 9×13 inch pan. would it work doubled and baked in the large pan. Thank you, Heather
Hi Heather, it should be fine! I would watch it while it bakes as it may bake quicker
So tasty ! Mine did not look anything like the photo lol but it tasted so yummy!