Oreo Cookie Cake Recipe

ByTaylor
Jump to Recipe·5 from 9 reviews

If you’re craving something that’s equal parts nostalgic and downright indulgent, you’ve got to try this Oreo Cookie Cake Recipe. It’s everything you love about Oreos but in a big, soft, buttery cake form—perfect for celebrations or just satisfying that sweet tooth whenever it strikes. Trust me, once you bake this, you’ll want to make it again and again, and I’m here to walk you through every delicious step to ensure your success!

💙

Why This Recipe Works

  • Perfect Balance of Flavors: The rich butter, brown sugar sweetness, and Oreo cookie chunks create a perfect harmony of textures and tastes.
  • Simple Yet Impressive: You don’t need a ton of fancy techniques or ingredients to pull off a cake that looks and tastes bakery-level amazing.
  • Frosting That’s Just Right: A lightly sweetened vanilla frosting ties all the flavors together without overpowering the cookie cake.
  • Flexible and Fun: There’s so much room to customize—from Oreo varieties to frostings—to suit your taste or occasion.
Oreo Cookie Cake, Oreo Cookie Cake Recipe, chocolate Oreo cake, homemade Oreo cake, Oreo dessert ideas - A single-layer round cookie cake with a golden brown color filled with dark cookie chunks throughout the top surface. The edge of the cake is decorated with a ring of white whipped cream swirls, each swirl topped with small white sugar pearls. The cookie sits on a piece of parchment paper over a round wooden board, all placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient here plays a part in giving your Oreo Cookie Cake that perfect texture and flavor combo. Using good quality butter, fresh eggs, and yes, the beloved Oreos chopped into bits keeps this cake mouthwateringly tender with bursts of cookie crunch. Pro tip: measure your flour carefully—too much flour can make your cake dense, and we want light, soft bites!

Oreo Cookie Cake, Oreo Cookie Cake Recipe, chocolate Oreo cake, homemade Oreo cake, Oreo dessert ideas - Flat lay of a small mound of pale yellow unsalted cultured butter, a neat pile of light brown packed sugar crystals, a tiny heap of white granulated sugar, two large brown eggs with clean uncracked shells, one large brown egg yolk in a small white ceramic bowl, a small white bowl with golden vanilla extract, a small white bowl filled with white all-purpose flour, a small pile of coarsely chopped black-and-white Oreo cookies, a pinch of fine white sea salt, a small white bowl of white powdered sugar, another small white bowl with creamy heavy cream, and a small white bowl with fine white baking soda, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Unsalted cultured butter: Cultured butter has a slightly tangy depth that makes baked goods taste richer and more buttery.
  • Brown sugar: Adds moisture and a subtle caramel flavor that pairs perfectly with the Oreos.
  • Granulated sugar: Helps with structure and sweetness balance alongside brown sugar.
  • Eggs and egg yolk: Bring moisture, richness, and help with the cake’s structure.
  • Vanilla extract: Enhances all the flavors without stealing the spotlight.
  • All-purpose flour: Use the spoon-level method or a kitchen scale to avoid a dense cake.
  • Baking soda: Provides the right lift and tenderness for this cookie cake.
  • Fine sea salt: Enhances sweetness and balances flavors beautifully.
  • Oreos: The star ingredient! I love chopping them chunky so there are still pieces to bite into.
  • Powdered sugar, heavy cream, and butter (for frosting): These create a frosting that’s creamy and fluffy without being overly sweet.
📝
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this Oreo Cookie Cake Recipe my own by switching up the Oreos or frosting depending on the season or mood. You can have so much fun with this one—don’t be afraid to get creative and make it truly yours!

  • Oreos Variation: I once used Golden Oreos with a lemon frosting for a bright twist that was surprisingly incredible!
  • Frosting swaps: Chocolate fudge or cream cheese frosting can turn this classic cookie cake into something a bit more decadent.
  • Seasonal touches: Try Halloween orange Oreos with festive sprinkles to wow your guests during spooky season.
  • Dietary modifications: Gluten-free flour blends work, but check your Oreos as some varieties contain gluten.

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

Step 1: Prep Your Pan and Oven

First things first, preheat your oven to 350°F (180°C). Get your favorite 9-inch cake pan ready by buttering it well. If you’re like me and worried about sticking, line the bottom with parchment paper strips in an X shape, then add a parchment round on top. This tip means your cake will come out beautifully without any tears!

Step 2: Cream Butter and Sugars Until Fluffy

Using a stand mixer or handheld mixer, beat the unsalted cultured butter with the brown sugar and granulated sugar until the mixture is fluffy—around three minutes. This step traps air, giving your cake a light crumb. Resist the urge to rush this—it’s worth the wait!

Step 3: Add Eggs and Vanilla

Now, add your eggs one by one, mixing well after each addition. Don’t forget to scrape down the sides of your bowl so everything mixes evenly. Then stir in the vanilla extract, which really elevates the whole flavor profile.

Step 4: Mix Dry Ingredients and Oreos

In a separate bowl, whisk your all-purpose flour, baking soda, and sea salt. Gradually mix these dry ingredients into your wet ones, stopping just shy of full incorporation. Then gently fold in those chopped Oreos, so every forkful has little cookie bursts.

Step 5: Bake and Cool

Spread the cookie dough evenly into your prepared pan using an offset spatula for a smooth finish. Bake for about 22 to 30 minutes until the top’s a lovely golden brown and a toothpick comes out clean. Let it cool completely on a wire rack because you want that frosting to go on a cooled cake, trust me.

Step 6: Whip Up the Vanilla Frosting

While the cake cools, beat the softened butter with powdered sugar, then add heavy cream, vanilla, and a pinch of salt. Continue beating on medium speed until the frosting is light and fluffy. It’s like the perfect cloud topping for your cookie cake.

Step 7: Decorate and Enjoy

Fill a piping bag fitted with a star tip with your frosting and pipe pretty swirls on top. I like to add extra chopped Oreos or colorful sprinkles for a festive touch. Then dig in and enjoy every rich, buttery, chocolaty bite!

💡

Pro Tips for Making Oreo Cookie Cake Recipe

  • Measure Flour Correctly: Use the spoon and level method or a scale for accuracy to avoid a dense cake.
  • Don’t Overmix: When adding the flour, stop mixing as soon as it’s combined to keep your cake tender.
  • Chop Oreos by Hand: This prevents turning them into crumbs and keeps nice crunchy bits.
  • Cool Completely: Frosting a warm cake leads to melting and sliding frosting—patience pays off!

How to Serve Oreo Cookie Cake Recipe

Oreo Cookie Cake, Oreo Cookie Cake Recipe, chocolate Oreo cake, homemade Oreo cake, Oreo dessert ideas - A round cookie cake is sliced into eight pieces, showing a dense, light brown base loaded with dark cookie chunks. The top layer of the cookie cake is golden with darker cookie pieces scattered evenly across. On two slices, there are swirls of white cream with small white pearl sprinkles on top. One slice is slightly pulled out, revealing the thick textured inside with cookie bits. The cookie cake sits on a white marbled surface with some cookie crumbs around. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a sucker for topping the cake with extra chopped Oreos, but you can’t go wrong with rainbow sprinkles for a fun pop of color or a drizzle of melted chocolate to up the decadence factor. Fresh berries on the side make a nice contrast if you want something a little less sweet with your slice.

Side Dishes

A scoop of vanilla ice cream or a dollop of whipped cream pairs wonderfully with this cookie cake, especially if it’s a warm day. If it’s a party, I love serving it with coffee or a cold glass of milk for that classic Oreo bakery vibe.

Creative Ways to Present

For birthdays, I’ve piped mini frosting rosettes all along the top edge and sprinkled edible glitter for a festive look. Another time, I made individual mini cookie cakes in ramekins for a cute personal touch. It’s a versatile recipe that plays well with all kinds of presentations!

Make Ahead and Storage

Storing Leftovers

I store leftover Oreo Cookie Cake in an airtight container at room temperature for up to 3-4 days, which keeps it soft and fresh. If you forget to finish it quickly (not that that ever happens in my house), it still tastes great the next day!

Freezing

I’ve had great results freezing both the whole cake and individual slices wrapped tightly in plastic wrap and stored in an airtight container for up to a month. Just thaw overnight in the fridge before serving.

Reheating

If you want a freshly baked vibe, gently warm a slice in the microwave for about 15 seconds—just enough to soften it without melting the frosting completely. It’s like enjoying a just-out-of-the-oven treat!

FAQs

  1. Can I use different types of Oreos in the Oreo Cookie Cake Recipe?

    Absolutely! Golden Oreos, seasonal flavors like Halloween or holiday editions, or even double-stuff Oreos work wonderfully. Just chop them coarsely to keep that lovely cookie texture throughout the cake.

  2. Is it okay to substitute the frosting with something else?

    Yes! You can swap the vanilla frosting for chocolate fudge, cream cheese frosting, whipped cream, or even a drizzle of chocolate ganache. Each gives a different vibe but still highlights the Oreo flavor.

  3. How do I prevent the Oreo Cookie Cake from drying out?

    Make sure to measure your dry ingredients correctly and don’t overbake. Also, storing the cake in an airtight container helps maintain moisture, especially if you’re keeping leftovers for a few days.

  4. Can I make this Oreo Cookie Cake Recipe dairy-free or vegan?

    With a few swaps, yes! Use dairy-free butter and non-dairy milk substitutes, and check for vegan-friendly Oreos (some are naturally vegan). Also, flax eggs or other egg replacers can work here, but texture might slightly differ.

Final Thoughts

This Oreo Cookie Cake Recipe has become one of my go-to desserts to impress without stress. It brings back those happy childhood Oreo memories but feels fresh and new every time I bake it. Whether you’re sharing it with friends or just treating yourself, this cake is a little gift of sweetness and nostalgia rolled into one, and I can’t recommend it enough. So go on—grab those Oreos and get baking. You’re going to love every bite!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Oreo Cookie Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews
  • Author: Taylor
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Oreo Cookie Cake features a soft, chewy cookie dough studded with chopped Oreos and topped with a luscious vanilla frosting. Perfect for any celebration, this cake combines the classic flavors of Oreos with a moist, buttery cookie base and creamy frosting, offering a delightful twist on traditional cakes.

Ingredients

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

  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. For a cake pan, line the bottom with two long strips of parchment paper in the shape of an X, then place a parchment round on top. For a springform pan, only line the bottom.
  2. Cream Butter and Sugars: In a mixing bowl or stand mixer, cream together the butter, light brown sugar, and granulated sugar until fluffy and light in color, 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 stir in the vanilla extract until combined.
  4. Combine Dry Ingredients and Oreos: Mix in the all-purpose flour, baking soda, and salt until almost combined, then fold in the chopped Oreos gently to distribute evenly.
  5. Bake the Cake: Use an offset spatula to spread the cookie dough evenly in the prepared pan. Bake for 30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
  6. Cool the Cake: Let the cake cool completely in the pan on a wire rack before removing it to prevent breakage. If using a cake pan, use the parchment strips to lift the cake out gently.
  7. Make the Frosting: While the cake cools, beat together the room temperature butter and powdered sugar until combined. Add the heavy cream, vanilla extract, and a pinch of salt, then beat on medium speed until light and fluffy.
  8. Decorate the Cake: Fill a pastry bag fitted with a star tip with the frosting and pipe decorations on top of the cooled cake. Garnish with sprinkles or additional chopped Oreos as desired.
  9. Serve and Enjoy: Slice and serve the cake at room temperature for best texture and flavor.

Notes

  • Measure your dry ingredients properly using the spoon-level method or a kitchen scale to avoid dense texture.
  • Try using different Oreo flavors such as Golden Oreos or seasonal varieties for a unique twist.
  • Alternate frostings like whipped cream, chocolate fudge, cream cheese, ganache, peanut butter, or Oreo frosting can be used for variety.
  • Store the cake in an airtight container at room temperature for 3-4 days with or without frosting.
  • Freeze whole cake or slices in an airtight container for up to one month, frosted or unfrosted.
  • It’s best to bake the dough fresh, but the cake tastes excellent when baked a day ahead.

Nutrition

  • Serving Size: 1 serving
  • Calories: 420 kcal
  • Sugar: 32 g
  • Sodium: 230 mg
  • Fat: 20 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 54 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 85 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star