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Oreo Cookie Cake Recipe

Oreo Cookie Cake Recipe
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★★★★★

5 from 27 reviews

This rich and indulgent Oreo Cookie Cake combines a soft, buttery cookie base loaded with chunks of Oreo cookies and a smooth, fluffy vanilla buttercream frosting. Perfect for celebrations or a special treat, it bakes up golden brown with a delightful crunch from the Oreos and is decorated elegantly with piped frosting and sprinkles or extra cookie pieces.

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
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 cups chopped Oreos

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 shape, then place a parchment paper round on the bottom. For a springform pan, just line the bottom.
  2. Cream Butter and Sugars: In a stand mixer or with a hand mixer, cream the butter, light brown sugar, and granulated sugar together until fluffy, about 3 minutes.
  3. Add Eggs and Vanilla: Mix in the eggs and egg yolk one at a time, scraping down the bowl between additions. Then add the vanilla extract and mix to combine.
  4. Combine Dry Ingredients and Oreos: Add the flour, baking soda, and sea salt to the wet ingredients and mix until just combined. Then fold in the chopped Oreos gently.
  5. Bake the Cake: Spread the cookie dough evenly in the prepared pan using an offset spatula. Bake for 22-30 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. Allow to cool completely in the pan on a wire rack.
  6. Remove Cake from Pan: If using a cake pan, carefully lift the cake out by grabbing the parchment paper strips, then peel off the parchment and place the cake on a serving plate.
  7. Prepare Frosting: While the cake cools, cream the butter and powdered sugar until smooth. Mix in heavy cream, vanilla extract, and a pinch of salt. Beat on medium speed until the frosting is light and fluffy.
  8. Decorate the Cake: Fill a pastry bag fitted with a star tip with the frosting. Pipe decorative swirls or stars onto the top of the cake. Garnish with sprinkles or additional chopped Oreos and serve.

Notes

  • For best results, measure flour by spooning into the measuring cup and leveling off with a knife to avoid overpacking, which can make the cake dense.
  • Ensure eggs and butter are at room temperature to create a light, fluffy dough and frosting.
  • The parchment paper strips in an X pattern help with easy removal of the cake from the pan.
  • Store the cake covered in the refrigerator for up to 3 days; bring to room temperature before serving for best texture.
  • You can customize the frosting by adding a little more cream if you prefer a thinner consistency for piping.

Nutrition

Keywords: Oreo cookie cake, Oreo recipe, chocolate cookie cake, homemade Oreo cake, dessert, baked cookie, vanilla buttercream

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