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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
