Oreo Cookie Cake
This Oreo cookie cake is thick, gooey, and packed with crushed Oreos, with crisp edges and a soft bakery-style center. Finished with creamy vanilla frosting, it’s an easy dessert that comes together quickly with no chill time.
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.
- Mix in the egg and egg yolk, one at a time, scraping down the bowl in between. Then, add the vanilla.
- 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.
- 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.
- 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 a 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 and without the frosting!
Freezing: Store cut slices or the whole cake in an airtight container for up to 1 month. You can freeze it with or without the frosting.
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 it is on the first, so baking it the day before is perfect for prepping!
