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–+ servings
oreo cookie cake topped with oreo cookies and vanilla frosting.
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5 from 53 votes

Oreo Cookie Cake

This oreo cookie cake is a giant gooey cookie stuffed with Oreos and decorated with buttercream frosting. This fun dessert comes together quickly and is everything you love about a cookie in cake form!

Equipment

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 ⅓ 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
US Customary - Metric

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.
  • Mix in the egg, egg yolk, and vanilla.
  • Fold in the flour, baking soda, salt, and 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.
  • Gradually mix in the powdered sugar and salt until combined.
  • Mix in the vanilla and heavy cream, then mix on medium speed until light and fluffy.
  • Fill a pastry bag and use a star tip to decorate the top of the cake.
  • Enjoy!

Notes

Step-by-step process photos are provided above, in the body of this post.
recipe tips
  • 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.
variations
  • 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!!
storage & freezing
  • 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.