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Oreo Cookie Cake Recipe

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★★★★★

4.4 from 113 reviews

This decadent Oreo Cookie Cake combines a soft, buttery cookie base with chunks of crunchy Oreos throughout. Topped with a creamy vanilla buttercream frosting and garnished with more Oreos or sprinkles, this indulgent dessert is perfect for celebrations or any time you crave a rich, chocolaty treat.

Ingredients

Scale

Cookie Cake

  • 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

Buttercream 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

  1. Prepare the Pan: 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 arranged in an X, then place a parchment paper round on top. For a springform pan, only line the bottom.
  2. Cream Butter and Sugars: In a stand mixing bowl or with a hand mixer, cream the butter, light brown sugar, and granulated sugar together until fluffy, about 3 minutes. This will ensure a light texture in your cookie.
  3. Add Eggs and Vanilla: Mix in the eggs and egg yolk one at a time, scraping down the bowl between additions to evenly incorporate. Then add the vanilla extract for flavor.
  4. Combine Dry Ingredients and Oreos: Add the flour, baking soda, and salt to the wet mixture and stir until just combined. Fold in the chopped Oreos gently so they are evenly distributed throughout the dough.
  5. Bake the Cookie Cake: Use an offset spatula to spread the cookie dough evenly into the prepared pan. Bake for 22–30 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. Remove from oven and let cool completely on a wire rack.
  6. Remove from Pan: If using a cake pan lined with parchment, have someone assist you in lifting the parchment strips to remove the cookie. Then carefully peel off the parchment and place the cookie cake on a serving plate.
  7. Make the Buttercream Frosting: While the cake cools, cream the butter and powdered sugar together until combined. Then add the heavy cream, vanilla extract, and a pinch of sea salt. Beat on medium speed until light and fluffy.
  8. Decorate the Cake: Fill a pastry bag fitted with a star tip with the prepared buttercream. Pipe decorative swirls or patterns onto the top of the cake. Garnish with sprinkles or additional chopped Oreos as desired. Serve and enjoy!

Notes

  • Make sure all ingredients like butter and eggs are at room temperature for best mixing results.
  • Measure flour by spooning it into the cup and leveling off to avoid packing which can cause a dense cookie.
  • The parchment paper lining method helps in easy removal of the cookie cake and prevents sticking.
  • Do not overbake; the cake should be slightly soft in the middle to stay moist and chewy.
  • The frosting can be adjusted for thickness by adding a little more cream or powdered sugar as needed.

Keywords: Oreo cookie cake, Oreo dessert, cookie cake recipe, chocolate cookie cake, vanilla buttercream frosting, party cake, easy baked dessert

Find it online: https://servedbynora.com/oreo-cookie-cake-recipe/