Oreo Cookie Cake Recipe

If you’re a fan of Oreos and love a good cookie cake, then this Oreo Cookie Cake Recipe is going to knock your socks off. It’s rich, chewy, and packed with chunks of your favorite cookies — plus a dreamy vanilla frosting that ties it all together perfectly. I’ve made this many times for friends and family, and everyone keeps asking for the recipe. Stick around, because I’ll walk you through all the details to make sure your cake comes out flawlessly every time.

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Ingredients & Why They Work

Each ingredient in this Oreo Cookie Cake Recipe plays a special role to get that perfect cookie cake texture and flavor. From the cultured butter that adds depth, to the careful measuring of flour, each element counts.

• Unsalted cultured butter: Adds a richer, slightly tangy flavor and makes the cake moist without being greasy.
• Light brown sugar: Provides moisture and a caramel-like depth that balances the sweetness.
• Granulated sugar: Helps with structure and a slight crisp on the edges.
• Large eggs and egg yolk: Eggs give structure and tenderness; the extra yolk adds richness.
• Vanilla extract: Boosts all the other flavors with its warm aroma.
• All-purpose flour: The backbone of the cake, but measure carefully to avoid dryness (spoiler: I share my measuring tip below!).
• Chopped Oreos: The star—bite-sized chunks add delicious crunch and bursts of flavor.
• Baking soda: Helps the cake rise just enough for a soft crumb.
• Fine sea salt: Balances the sweetness and enhances all the flavors.
• Powdered sugar (for frosting): Smooths out the frosting for that classic creamy texture.
• Heavy cream: Makes the frosting light and fluffy.

Make It Your Way

I love making this Oreo Cookie Cake Recipe my own depending on the occasion or my mood. Sometimes I’ll sneak in different Oreo flavors or swap the frosting for something decadent like chocolate fudge. You can absolutely make this recipe your own, so don’t be afraid to experiment a little!

• Variation: I once swapped traditional Oreos for Golden Oreos for a fun twist — it was a hit at brunch! You could also add some toffee bits or chocolate chips for even more texture.
• Dietary substitutions: If you want to lighten it up, try using a lighter butter blend or a lower-sugar frosting, but keep in mind the texture may change a bit.
• Seasonal flavors: Around Halloween, I like to use the orange pumpkin spice Oreos — festive and tasty.

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

Step 1: Prep Your Pan Like a Pro

First things first, preheat your oven to 350°F (180°C). Butter your 9-inch cake pan or springform pan thoroughly, then line the bottom with parchment paper strips in an X shape, topped with a round piece of parchment. This little trick makes it so much easier to lift the cake out without any stickiness—and trust me, it’s a game changer. If you’re using a springform pan, just lining the bottom will do.

Step 2: Cream Butter and Sugars Until Fluffy

Using a stand mixer or a hand mixer, cream the unsalted cultured butter with both the light brown sugar and granulated sugar for about 3 minutes. You’re aiming for a fluffy, light texture—this step is crucial because it incorporates air, which helps your cake stay soft and tender.

Step 3: Add Your Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition and scraping down the sides of your bowl. Don’t rush this—making sure everything is well combined helps prevent that funky texture or clumps of egg. Then mix in the vanilla extract for that lovely, warming aroma we both love in baked goodies.

Step 4: Incorporate Dry Ingredients and Oreos

In a separate bowl, whisk together your flour, baking soda, and salt. Gradually add this to your wet mixture, mixing just until everything comes together. When the dough is almost combined, fold in your chopped Oreo cookies—this is where the fun really begins! Be gentle so you keep those chunks intact.

Step 5: Bake It Just Right

Spread your cookie dough evenly in the prepared pan using an offset spatula. Slide it into your preheated oven and bake for 22 to 30 minutes, watching for a golden brown top and that toothpick test — it should come out clean or with just a few moist crumbs. Once it’s done, let it cool completely on a wire rack before you try to remove it from the pan. Pro tip: have a helper grab the parchment strips to carefully lift the cake out—it prevents cracking or sticking.

Step 6: Whip Up That Dreamy Frosting

While your cake is cooling, beat the softened butter and powdered sugar together until they’re well combined. Add heavy cream, vanilla extract, and a pinch of salt, and beat the mixture on medium speed until it’s light and fluffy. The frosting should be smooth and easy to pipe.

Step 7: Decorate and Enjoy

Fill a pastry bag fitted with a star tip with your frosting and pipe beautiful swirls or rosettes on top of your cooled cookie cake. If you want, sprinkle some more finely chopped Oreos or colorful sprinkles for that extra fun touch. Then slice and enjoy with friends or family—watch how quickly it disappears!

How to Serve Oreo Cookie Cake Recipe

Garnishes

I’m a sucker for extra Oreo crumbles on top—they add that perfect finishing crunch and look super pretty alongside sprinkles or even mini chocolate chips. If I’m feeling fancy, I sometimes add a drizzle of melted chocolate or a few dollops of whipped cream for a café-vibe.

Side Dishes

This cake pairs amazingly with a scoop of vanilla ice cream or a cold glass of milk. If you’re serving it at a party, fresh berries or a light fruit salad help balance out the richness.

Creative Ways to Present

For birthdays or celebrations, I’ve layered the cookie cake with frosting in between and topped it with Oreo cookie halves for that “wow” factor. You could also cut the cake into bars and drizzle with white chocolate for fancy little treats to wow your guests.

Make Ahead and Storage

Storing Leftovers

I store leftover slices in an airtight container at room temperature. It stays soft and delicious for 3 to 4 days—even the next day, the cake tastes just as amazing, if not more so.

Freezing

Freezing works great if you want to save some for later. I wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container or bag. They keep well for up to a month, and you can frost them fresh after thawing if you like.

Reheating

To enjoy leftovers warm, I pop a slice in the microwave for 15–20 seconds. It’s amazing how that little heat melts the frosting slightly and brings out the cookie’s softness without drying it out.

FAQs

Final Thoughts

This Oreo Cookie Cake Recipe is one of those desserts that just hits home every time. It’s got that nostalgic Oreo crunch wrapped up in a warm, soft cookie cake, all topped with luscious frosting. I’ve made it for birthdays, casual get-togethers, and just because days, and it’s always a crowd-pleaser. If you want an easy way to impress your friends with minimal fuss but maximum flavor, this recipe is your new best friend in the kitchen. Trust me, once you try it, you’ll be coming back for seconds and sharing it with everyone you love!

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