Description
This Oreo Cookie Cake is a delightful twist on classic cookies, featuring a rich and chewy cookie dough base loaded with chunks of Oreos and topped with a smooth vanilla frosting. Perfect for celebrations or as an indulgent dessert, this recipe combines familiar flavors with a soft, cake-like texture that pleases both kids and adults alike.
Ingredients
Scale
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
- 2 cups chopped Oreos
- 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
- 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 in the shape of an X, then place a parchment paper round to line the bottom. If using a springform pan, only line the bottom of the pan.
- Cream Butter and Sugars. In a stand mixer or using a hand mixer, cream together the butter, light brown sugar, and granulated sugar until fluffy, about 3 minutes.
- Add Eggs and Vanilla. Mix in the eggs one at a time, scraping down the bowl between additions, then add the egg yolk and vanilla extract. Mix until combined.
- Incorporate Dry Ingredients and Oreos. Mix in the flour, baking soda, and salt until just combined. Then fold in the chopped Oreos evenly.
- Spread and Bake. Use an offset spatula to evenly spread the cookie dough into the prepared cake pan. Bake for 30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a wire rack before removing from the pan.
- Make the Frosting. While the cake cools, cream together the butter and powdered sugar until combined. Then add heavy cream, vanilla extract, and a pinch of fine sea salt. Beat on medium speed until the frosting is light and fluffy.
- Decorate. Fill a pastry bag fitted with a star tip with the frosting and pipe decorative swirls on top of the cooled cookie cake. Garnish with sprinkles or extra chopped Oreos if desired.
- Serve and Enjoy. Slice and serve the Oreo Cookie Cake at room temperature for the best texture and flavor.
Notes
- Measure flour using the spoon-level method or a kitchen scale for accuracy, avoiding scooping directly with cups to prevent too much flour.
- Experiment with different Oreo flavors like Golden Oreo or seasonal varieties for a twist. Add-ins like Heath bars or chocolate chips can be included.
- Try variations for frosting such as whipped cream, chocolate fudge, cream cheese frosting, chocolate ganache drizzle, peanut butter frosting, or Oreo frosting. Serving with ice cream is a delicious option.
- Store the cookie cake in an airtight container at room temperature for 3-4 days, with or without frosting.
- You can freeze the cake whole or sliced for up to one month, frozen with or without frosting.
- Prepare and bake the cookie dough immediately after mixing for best results. The cake tastes great the next day, making it good for advance baking.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
