Description
Delicious Oreo Cookie Cake featuring a soft Oreo cookie dough base baked to golden perfection and topped with creamy vanilla frosting. A perfect treat for Oreo lovers that combines the best of cookies and cake in one dessert.
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
- Preheat and Prepare Pan: Preheat the oven to 350 F/180 C. Butter the bottom and sides of a 9-inch cake pan or springform pan. Line the bottom with parchment paper strips and a round if using a cake pan, or line the bottom only if using a springform pan.
- Cream Butter and Sugars: In a stand mixer or with a hand mixer, cream the butter, light brown sugar, and granulated sugar until fluffy, about 3 minutes.
- Add Eggs and Vanilla: Mix in the eggs and egg yolk one at a time, scraping down the bowl between additions. Add the vanilla extract and mix until combined.
- Add Dry Ingredients and Oreos: Mix in the flour, baking soda, and sea salt until just combined. Fold in the chopped Oreos carefully.
- Spread and Bake: Use an offset spatula to evenly spread the cookie dough into the prepared pan. Bake for 30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.
- Prepare Frosting: While the cake cools, cream the butter and powdered sugar until combined. Add heavy cream, vanilla, and salt, then beat on medium speed until light and fluffy.
- Decorate: Fill a pastry bag with the frosting and pipe onto the cooled cake using a star tip. Garnish with sprinkles or chopped Oreos as desired. Serve and enjoy!
Notes
- Measure dry ingredients properly using the spoon-level method or a kitchen scale for best results.
- Experiment with different Oreo flavors such as Golden Oreos or seasonal varieties, or add other mix-ins like Heath bar or chocolate chips.
- Try alternative frostings like whipped cream, chocolate fudge, cream cheese frosting, ganache, peanut butter, or Oreo frosting for variety.
- Store the cake in an airtight container at room temperature for 3-4 days; it can be stored with or without frosting.
- You can freeze the whole cake or slices for up to one month in an airtight container, with or without frosting.
- It’s best to bake the cookie dough immediately after mixing, but the cake tastes great the next day as well.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 65 mg
