Oreo Cookie Cake Recipe

Prepare to fall in love with the Oreo Cookie Cake, a pure delight that brings together chunks of everyone’s favorite chocolate cookie and the indulgent softness of homemade cookie dough—all baked into a single, shareable treat. The best part? It’s topped with a luscious, fluffy vanilla frosting and extra bits of Oreo for crunch and chocolatey bliss in every bite. Whether you’re celebrating something special or just want to treat yourself, this cake dares you to go back for a second slice.

Ingredients You’ll Need

The beauty of this Oreo Cookie Cake lies in how just a few simple, familiar ingredients come together to create a showstopping treat. Each one plays a key part in crafting the rich, buttery texture, golden top, and that perfect cookies-and-cream flavor that makes this cake unforgettable.

• Unsalted cultured butter (cool room temperature): Offers richness and a tangy note, ensuring a melt-in-your-mouth crumb.
• Light brown sugar (packed): Adds moisture and deep caramel flavor that pairs perfectly with Oreo pieces.
• Granulated sugar: Balances sweetness and helps create that classic cookie chewiness.
• Large eggs (room temperature): Bind everything together and contribute to a soft, cakey texture.
• Large egg yolk (room temperature): Adds extra richness and helps keep the cake tender.
• Vanilla extract: Brings out the full flavor of the Oreos and gives the cake an irresistible aroma.
• All-purpose flour: Gives structure without making the cake too dense or dry. Always measure carefully!
• Chopped Oreos: The star of the show—chunks throughout every bite deliver that kid-in-a-candy-store feeling.
• Baking soda: Lifts the cake just enough for a fabulous, cookie-like texture.
• Fine sea salt: Enhances every other flavor, making the chocolate, butter, and sugar truly shine.
• Powdered sugar: Makes the topping ultra-smooth and lightly sweet.
• Heavy cream: Whips the frosting into a cloud-like consistency that’s perfect for piping on top.
• Sprinkles or more chopped Oreos (for garnish): Bring playful finishing touches and irresistible crunch.

How to Make Oreo Cookie Cake

Step 1: Prepare the Pan

Preheat your oven to 350 F (180 C). Generously butter the bottom and sides of your 9-inch cake pan or springform pan. For extra insurance, line the cake pan with two long strips of parchment paper in an “X” shape, then set a parchment round on top. If using a springform, just line the bottom. These steps make lifting out your Oreo Cookie Cake a breeze and keep it picture-perfect!

Step 2: Cream the Butter and Sugars

In the bowl of a stand mixer or with a sturdy hand mixer, beat the butter, brown sugar, and granulated sugar together until the mixture is light and fluffy—about 3 full minutes. This step adds air, ensuring your cake is soft with crisped, golden edges.

Step 3: Incorporate the Eggs and Vanilla

Add the eggs and the extra yolk, one at a time, mixing well and scraping down the sides of your bowl in between. Once fully incorporated, blend in the vanilla extract. These ingredients combine for a smooth batter bursting with flavor.

Step 4: Mix in Dry Ingredients and Oreos

Pour in the flour, baking soda, and salt. Mix slowly, stopping when only a little flour remains visible. Then fold in the chopped Oreos until just incorporated. This prevents over-mixing and makes sure the Oreo pieces remain chunky and distributed throughout the cookie cake.

Step 5: Bake the Oreo Cookie Cake

Spread the dough into your prepared pan using an offset spatula for an even surface. Slide the cake into the oven and bake for 22 to 30 minutes. You’re looking for a golden-brown top and a toothpick that emerges clean from the center. Let the cake cool completely on a wire rack before removal—restraint pays off with a neater slice!

Step 6: Remove from the Pan

If you used a parchment-lined cake pan, have a friend help you lift the cake out by grabbing both parchment strips. Then gently peel off the parchment and move your Oreo Cookie Cake to a serving plate. For springforms, simply unlock the ring and lift.

Step 7: Make the Fluffy Frosting

While the cake cools, whip together butter and powdered sugar until combined. Add the heavy cream, vanilla, and a pinch of salt, then beat on medium until the frosting is pale and fluffy. You’ll know it’s ready when it looks like soft clouds and holds its shape.

Step 8: Decorate

Fill a pastry bag fitted with a star tip with the frosting and pipe gorgeous swirls over your cake. Add a scatter of colorful sprinkles or more chopped Oreos for a show-stopping finish. Take a moment to admire—then dig in!

How to Serve Oreo Cookie Cake

Garnishes

A crowned Oreo Cookie Cake begs for a few fun garnishes—think a sprinkle of rainbow or chocolate sprinkles, a handful of roughly chopped Oreos, or even chocolate chips scattered over the frosting’s peaks. Don’t be afraid to get creative; the beauty is in those homemade, imperfect touches.

Side Dishes

This cake is rich and satisfying, but goes especially well with a tall, icy glass of milk or a scoop of vanilla ice cream on the side. For grown-ups, pairing with a latte or cappuccino takes it to the next level. If you’re hosting, a bowl of fresh berries on the table brings lovely color contrast and a little tartness.

Creative Ways to Present

Go all out and use mini cake pans or muffin tins to make individual Oreo Cookie Cake servings—perfect for parties or gifting. For a party twist, slice the cake into fingers and serve on a platter, or make it into a “cake sandwich” by spreading frosting between two thinner layers. A drizzle of chocolate or caramel sauce before serving also adds excitement and wow factor!

Make Ahead and Storage

Storing Leftovers

Once you’ve enjoyed your fill, store leftover Oreo Cookie Cake tightly wrapped or in an airtight container at room temperature for up to three days. The cake will stay soft and those Oreo chunks keep their pop of crunch and flavor. If you live somewhere very warm, pop it in the fridge for extra freshness.

Freezing

This cake freezes beautifully! Simply freeze individual slices or the whole (cooled and unfrosted) cake wrapped well in plastic and a layer of foil. Frost after thawing for best results. Thaw overnight in the fridge before serving and decorate just before enjoying for that bakery-fresh taste.

Reheating

If you want to bring your Oreo Cookie Cake back to that “fresh from the oven” feel, gently warm slices for 10–15 seconds in the microwave—just enough for the chocolate chunks to soften without melting the frosting. Warmed cake pairs especially well with a scoop of ice cream!

FAQs

Can I use regular salted butter instead of unsalted?

Yes, you can use salted butter if that’s what you have. Just reduce the amount of fine sea salt in the recipe slightly to account for the extra salt in the butter.

Do I need to chill the dough before baking?

Great news—you don’t! Unlike some cookie recipes, this Oreo Cookie Cake bakes up perfectly without any chilling. That means you can go from craving to slicing even faster.

What’s the best way to measure flour so my cake isn’t dry?

Always spoon the flour into your measuring cup, then level with a knife for accuracy. Scooping directly from the bag can pack in too much flour and make your cake dry. A kitchen scale works even better for precise results.

Can I add other mix-ins besides Oreos?

Absolutely! You can throw in chocolate chips, white chocolate chunks, or even colored sprinkles for festive flair. Just don’t go overboard—two cups total of mix-ins keeps the texture perfect.

How do I make the cake extra soft?

Make sure all your ingredients, especially the butter and eggs, are at room temperature before you start. Mixing gently and baking just until a toothpick comes out clean will keep your Oreo Cookie Cake soft and tender.

Final Thoughts

There’s something magical about gathering friends or family around a homemade Oreo Cookie Cake. It’s playful, nostalgic, and unforgettably delicious. Give it a try and see how quickly it becomes everyone’s most-requested dessert!

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