If you have a serious sweet tooth and adore the nostalgic crunch of Oreos, this Oreo Cookie Cake is about to become your new obsession. It’s a luscious, buttery cake studded with chunks of Oreo cookies and topped with a smooth, dreamy frosting that makes every bite pure magic. Whether you’re celebrating a special occasion or just craving something irresistibly fun and indulgent, this Oreo Cookie Cake offers the perfect balance of classic cookie flavor and rich cake texture that will have you reaching for seconds without a second thought.

Ingredients You’ll Need

The beauty of this Oreo Cookie Cake lies in its straightforward ingredients that each play a vital role in creating the perfect flavor and texture. From the creamy butter that adds richness to the moistness the eggs provide, every component works together in delicious harmony.

Unsalted cultured butter (3/4 cup): Using cultured butter adds a subtle, tangy note that deepens the cake’s flavor.
Light brown sugar (1 cup, packed): Adds natural sweetness and helps keep the cake tender and moist.
Granulated sugar (1/4 cup): Balances the brown sugar and gives a nice texture.
Large eggs (2): Provide structure while keeping the cake soft.
Large egg yolk (1): Adds richness and improves crumb quality.
Vanilla extract (2 teaspoons): A must-have to enhance all the flavors gently.
All-purpose flour (2 1/3 cups): The base that gives the cake its shape and body.
Chopped Oreos (2 cups): The star ingredient that gives this cake its signature crunch and chocolatey surprise.
Baking soda (3/4 teaspoon): Helps the cake rise perfectly and become fluffy.
Fine sea salt (1/2 teaspoon): Balances the sweetness and amplifies flavors.
Unsalted butter (6 tablespoons, for frosting): Adds creaminess to the frosting.
Powdered sugar (1 cup): Sweetens and thickens the frosting for a silky finish.
Heavy cream (2 teaspoons): Gives the frosting a luscious, smooth texture.
Vanilla extract (1/2 teaspoon, for frosting): Brings a fragrant note to the icing.
Pinch of fine sea salt (for frosting): Elevates the overall flavor profile beautifully.

How to Make Oreo Cookie Cake

Step 1: Prepare Your Pan and Oven

Begin by preheating your oven to 350°F (180°C). Prepare your 9-inch cake pan by buttering both the bottom and sides thoroughly. If you’re using a conventional cake pan, line the bottom with two long strips of parchment paper in an X-shape for easy removal, then add a parchment round on top. For a springform pan, simply line the bottom. This prep step makes all the difference when it’s time to get your cake out cleanly and intact.

Step 2: Cream the Butter and Sugars

In your mixing bowl, either with a stand mixer or hand mixer, cream the cultured butter, light brown sugar, and granulated sugar together. You want to whip them until the mixture is fluffy and pale—about three minutes. This step incorporates air, ensuring your cake will be light and tender.

Step 3: Add Eggs and Vanilla

Next, add the two large eggs one at a time, mixing well after each addition to make sure everything combines smoothly. Don’t forget to scrape down the sides of your bowl so nothing sticks. Then mix in the egg yolk followed by the vanilla extract—which adds that warm, familiar aroma that makes this cake unforgettable.

Step 4: Combine Dry Ingredients and Add Oreos

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this to your wet ingredients until the batter is just combined. Before the mixture is fully combined, fold in the chopped Oreos gently with an offset spatula so they stay evenly distributed without breaking apart completely. Then spread this luscious cookie dough evenly in your prepared pan.

Step 5: Bake and Cool

Bake your cake for 22 to 30 minutes. You’ll know it’s ready when the top turns a lovely golden brown and a toothpick inserted into the center comes out clean. Once done, let your cake cool completely on a wire rack before attempting to remove it from the pan. If you used parchment, have a helper lift the strips to get the cake out easily, then peel away the paper carefully.

Step 6: Prepare the Frosting

While your cake cools, beat the 6 tablespoons of unsalted butter until smooth. Add the powdered sugar, then mix in the heavy cream, vanilla extract, and a pinch of salt. Beat on medium speed until the frosting becomes light and fluffy, perfect for decorating.

Step 7: Decorate and Enjoy

Fill a pastry bag fitted with a star tip and pipe gorgeous swirls or rosettes across the top of your Oreo Cookie Cake. For that extra wow factor, scatter chopped Oreos or colorful sprinkles over the frosting. Now, slice up your masterpiece and get ready for some serious compliments!

How to Serve Oreo Cookie Cake

Garnishes

A simple sprinkle of crushed Oreo pieces or a few whole Oreo halves placed artistically on top instantly elevates the look and keeps the Oreo cookie theme strong. You can also add a handful of colorful sprinkles for a festive touch or a light dusting of cocoa powder for extra chocolate depth.

Side Dishes

This Oreo Cookie Cake pairs beautifully with a cold glass of milk or even a scoop of vanilla ice cream for a classic combo. Serving it alongside fresh berries adds a bright contrast that balances the sweetness and makes each bite more refreshing.

Creative Ways to Present

If you want to get creative, try cutting the Oreo Cookie Cake into small squares and serving it as bite-sized dessert bars at a party. Alternatively, layering pieces in a dessert trifle with whipped cream and crushed Oreos makes for a show-stopping presentation that everyone will love.

Make Ahead and Storage

Storing Leftovers

Once your cake is frosted, store it covered in the refrigerator to keep the frosting firm and the cake moist. Leftovers will stay delicious for up to 4 days—just make sure it’s wrapped well or placed in an airtight container to avoid absorbing any fridge odors.

Freezing

You can freeze this Oreo Cookie Cake, either whole or sliced, by wrapping it tightly in plastic wrap and then in foil. Freezing allows you to enjoy your cake later on without losing too much texture or flavor. Thaw it in the fridge overnight before serving for the best results.

Reheating

For leftovers, bring slices to room temperature before eating, or warm briefly in the microwave for about 10-15 seconds. This softens the cake and gives a fresh-from-the-oven feel, especially when paired with that rich frosting.

FAQs

Can I use regular salted butter instead of unsalted for this Oreo Cookie Cake?

Yes, but reduce any added salt in the recipe slightly since salted butter adds extra sodium. Using unsalted butter just gives you more control over seasoning.

Will the Oreos get soggy when baked in the cake?

No, baking them into the batter keeps them crunchy but softer than biting into a fresh Oreo. This creates a delightful texture contrast with the tender cake around them.

Is it possible to make this cake gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free baking blend that measures like regular flour. Just keep an eye on the texture and baking time, as it can vary slightly.

How long can I leave the cake at room temperature?

Since the cake has a buttercream frosting, it’s best to keep it refrigerated, especially in warm environments. If left out, aim to serve within 2 hours to keep it fresh and safe.

Can I add extra Oreos on top of the frosting?

Definitely! Adding extra Oreo pieces or even whole cookies on top enhances presentation and adds a fun crunch that Oreo lovers will adore.

Final Thoughts

This Oreo Cookie Cake is genuinely one of those recipes that brings joy with every bite. Its perfect blend of cookie crunch, buttery cake, and silky frosting makes it a guaranteed hit for get-togethers or simple weekend indulgences. I can’t wait for you to try it out and experience the magic of this Oreo Cookie Cake for yourself—trust me, it’s worth every moment spent in the kitchen!