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!
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!
Table of Contents
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
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
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.
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.
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.
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.
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!
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
You could use an 8-inch springform pan for this recipe. It will take longer to bake because it will be thicker.
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.
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!
Nope! This recipe was designed to be baked right away so you can skip the chill time 🙂
I used a French star tip, Azteco #869.
Check out all of my Oreo recipes for more inspiration!
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!
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 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
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
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!
This was super easy and delicious ✌️
Super easy! Super moist! Will make again