Oreo Cookie Cake Recipe

If you love everything Oreo, then you’re going to absolutely adore this Oreo Cookie Cake Recipe. Seriously, it’s the perfect blend of rich, buttery cookie dough packed with chunks of Oreos and topped with a luscious vanilla frosting that’s just dreamy. Whether it’s a casual weekend treat or a show-stopping dessert for a party, this cake hits all the right notes and really brings that familiar Oreo magic to a whole new level. Stick with me here — I’m going to walk you through every step so you nail it perfectly, even if you’re not a seasoned baker!

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Ingredients & Why They Work

Every ingredient in this Oreo Cookie Cake Recipe is carefully chosen to create that soft, buttery cookie cake texture with plenty of Oreo flavor throughout. Plus, I’ll share some handy tips so you pick the right versions and get the best results.

• Unsalted cultured butter: Brings rich flavor and creaminess; using cultured butter adds subtle tang for depth.
• Light brown sugar: Adds moisture and a hint of caramel flavor, keeping the cookie tender.
• Granulated sugar: Balances sweetness and helps with slight crispiness on top.
• Eggs and egg yolk: They bind everything together and add richness; separate yolk helps the texture stay soft.
• Vanilla extract: Elevates all the flavors and adds warmth.
• All-purpose flour: The base of the dough; make sure to measure carefully for the perfect crumb (more on that below).
• Baking soda: Gives just the right lift to create a tender crumb without puffing the cake too much.
• Fine sea salt: Balances sweetness and enhances the Oreo flavor.
• Chopped Oreos: The star of the show – chunks add texture, chocolatey crunch, and nostalgic fun.
• Powdered sugar, butter, heavy cream, vanilla, pinch of salt (for frosting): These create that smooth, creamy frosting that’s not too heavy but perfectly sweet.

Tweak to Your Taste

I love making this Oreo Cookie Cake Recipe my own depending on the occasion and what I have on hand. Don’t hesitate to get creative — that’s half the fun! Feel free to customize the cake and frosting to suit your sweet tooth.

• Variation: Once, I swapped regular Oreos for Golden Oreos. The flavor was lighter and just as delightful—a fun twist for those who want something a bit different.
• Frosting swaps: I’ve tried chocolate fudge frosting and cream cheese frosting here, both of which totally rock if you want something richer.
• Extra mix-ins: Chopped Heath bars or chocolate chips folded into the dough add a fun crunch and flavor contrast.
• Dietary modifications: If you want a dairy-free version, use vegan butter and a coconut milk-based cream for frosting – it still works beautifully!

Step-by-Step: How I Make Oreo Cookie Cake Recipe

Step 1: Prep Your Pan and Ingredients

First things first — preheat your oven to 350°F (180°C). Grease your 9-inch cake pan or springform pan. I like lining the bottom with parchment paper; if you’re using a regular cake pan, create an “X” with two long parchment strips so it’s super easy to lift the cake out later. This little trick has saved me so many times from sticking disasters!

Step 2: Cream Butter and Sugars

In your mixer, cream the unsalted cultured butter with both brown and granulated sugars until the mixture is fluffy and light. This usually takes about 3 minutes on medium speed. Don’t rush this step because the fluffy butter-sugar combo traps air that helps with lightness in the final cake.

Step 3: Add Eggs and Vanilla

Next, add in your eggs one at a time, beating well after each addition and scraping the bowl so everything is well combined. Then stir in the vanilla extract. Using room temperature eggs here will help everything mix together more smoothly and keep your batter consistent.

Step 4: Mix Dry Ingredients & Fold in Oreos

Combine your flour, baking soda, and fine sea salt separately, then gradually add them into the wet mixture. When the dough is almost mixed, fold in those chopped Oreos — this is where the cookie cake really comes alive. I like to use an offset spatula to spread the dough evenly in the prepared pan, making sure the Oreos are well-distributed.

Step 5: Bake and Cool

Bake the cake for 22 to 30 minutes until the top turns golden brown and a toothpick inserted comes out clean. Don’t overbake — you want that soft, chewy center. After baking, place the pan on a wire rack to cool completely. If you used a cake pan with parchment strips, have someone help you lift the edges gently — it makes removing the cake so much easier without cracking.

Step 6: Whip Up the Vanilla Frosting

While your cake cools, beat the butter and powdered sugar together until smooth. Then mix in heavy cream, vanilla extract, and a pinch of salt, beating until the frosting is light and fluffy. This frosting balances sweetness perfectly and complements the Oreo cookie chunks in the cake.

Step 7: Decorate and Serve

Fill a pastry bag fitted with a star tip with your frosting, then pipe beautiful swirls or rosettes over the cake. For that extra Oreo love, sprinkle more chopped Oreos or colorful sprinkles on top. And there you go — a cake that looks as amazing as it tastes!

How to Serve Oreo Cookie Cake Recipe

Garnishes

On top of the vanilla frosting, I love to add a handful of roughly chopped Oreos or some simple rainbow sprinkles for a bit of color and crunch. Sometimes, a dusting of cocoa powder or edible glitter turns this casual cake into a celebration-worthy dessert. It’s all about what mood you’re in!

Side Dishes

This cookie cake is pretty rich on its own, so I usually keep sides simple — a scoop of vanilla ice cream or a drizzle of warm chocolate sauce pairs beautifully. For celebrations, a fresh fruit salad with berries cuts through some of that sweetness wonderfully.

Creative Ways to Present

I’ve made this Oreo Cookie Cake Recipe in a springform pan to create a layered “cookie cake” look. Another time, I baked it thinner in a sheet pan, cut it into squares, and stacked them with frosting in between like mini Oreo cake sandwiches — everyone was obsessed!

Make Ahead and Storage

Storing Leftovers

I store leftover Oreo Cookie Cake in an airtight container at room temperature for up to 4 days. If it’s warm or humid, I sometimes pop it in the fridge — just bring it back to room temp before serving for the best flavor and texture.

Freezing

This cake freezes really well, both frosted and unfrosted. I wrap slices tightly in plastic wrap and place them in a freezer-safe container for up to one month. Thaw overnight in the fridge before enjoying.

Reheating

If you want a warm slice, microwave leftover cake pieces for 10-15 seconds, just enough to soften without melting the frosting. For a freshly baked feel, I’ve found popping slices in a 300°F oven for about 5 minutes works wonders.

FAQs

Final Thoughts

This Oreo Cookie Cake Recipe has become a bit of a personal favorite for me because it hits all those nostalgic Oreo cravings without being overly complicated or fussy. Baking it fills the kitchen with that irresistible cookie aroma, and sharing it with friends never fails to bring smiles. Trust me, once you try this, you’ll wonder why you haven’t made it sooner — it’s one of those recipes you’ll want to keep on repeat. So grab your Oreos and mixer, and let’s make some delicious memories together!

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