Introduction

This Oreo Cookie Cake is a delightful treat that combines the beloved crunch of Oreos with a soft, buttery cake base. Topped with creamy frosting and decorated with extra Oreos, it’s perfect for celebrations or any time you crave something sweet and satisfying.

A single slice of cake sits on a white plate with ridged edges, placed on a white marbled surface. The cake has two visible layers: a thick, light brown base studded with dark cookie pieces, and a top layer with embedded cookie chunks that add texture. On the upper edge of the slice, there is a row of white cream swirls, each topped with small black sprinkles. Some cookie crumbs are scattered around the plate, adding a rustic feel. The soft lighting highlights the cake’s moist texture and the contrast between the cream and cookie bits, making it look fresh and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
2 cups chopped Oreos
3/4 teaspoon baking soda
1/2 teaspoon fine sea salt
6 tablespoons unsalted butter (room temperature)
1 cup powdered sugar
2 teaspoons heavy cream
1/2 teaspoon vanilla extract
Pinch fine sea salt

Instructions

Step 1: Preheat your 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 arranged in an X, then place a parchment paper round on top. For a springform pan, just line the bottom.
Step 2: In a mixing bowl, cream the butter, brown sugar, and granulated sugar together until fluffy, about 3 minutes.
Step 3: Add the eggs and egg yolk one at a time, mixing and scraping down the bowl between each addition. Then stir in the vanilla extract.
Step 4: Combine the flour, baking soda, and salt, then gradually mix into the wet ingredients. When nearly combined, fold in the chopped Oreos.
Step 5: Spread the cookie dough evenly into the prepared pan using an offset spatula. Bake for 22–30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Let cool completely on a wire rack before removing from the pan.
Step 6: If you used a cake pan, carefully lift the cake out using the edges of the parchment strips, then gently peel off the parchment paper and place the cake onto a serving plate.
Step 7: To make the frosting, cream together the butter and powdered sugar until combined. Add the heavy cream, vanilla extract, and a pinch of salt. Beat on medium speed until light and fluffy.
Step 8: Fill a pastry bag fitted with a star tip with the frosting. Pipe decorative patterns over the top of the cake, then garnish with sprinkles or additional chopped Oreos. Serve and enjoy!

Tips & Variations

Use cultured butter for a richer flavor, but regular unsalted butter works well too.
Make sure your eggs and butter are at room temperature to ensure a smooth batter.
For a fudgier touch, add mini chocolate chips along with the Oreos.
Substitute the heavy cream in the frosting with milk if you prefer a lighter texture.
Try adding a pinch of cinnamon to the dry ingredients for a warm twist.

Storage

Store the cake covered in an airtight container or wrapped in plastic wrap at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days. Bring to room temperature before serving, and if desired, gently warm the cake in the oven for a few minutes to refresh the texture.

How to Serve

A sliced cookie cake is shown on a white plate with a light crust and dark chunks of chocolate cookies mixed throughout the soft, golden-brown cake. The cake is cut into triangular slices with some cookie crumbs scattered around; one slice is slightly lifted, showing the dense, moist texture inside with ample cookie pieces. Small swirls of white cream are piped on the edges of some slices, decorated with tiny white sugar pearls. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie instead of Oreos?

Yes, you can substitute Oreos with other sandwich cookies or chocolate chip cookies for a different flavor and texture. Just chop them roughly before folding into the batter.

Is it possible to make this cake gluten-free?

Absolutely. Replace the all-purpose flour with a gluten-free flour blend that measures like all-purpose flour. Be sure to check that the Oreos and other ingredients are gluten-free as well.