Name: Oreo Cookie Cake Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: American
Ingredients: 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; 6 tablespoons unsalted butter, room temperature; 1 cup powdered sugar; 2 teaspoons heavy cream; 1/2 teaspoon vanilla extract; Pinch fine sea salt

Jump to Recipe· 4.8 from 22 reviews

If you’re craving something incredibly indulgent, yet utterly comforting, you’ve come to the right place. This Oreo Cookie Cake Recipe is a fan-freaking-tastic twist on classic cookies and cake rolled into one. It’s soft, chewy, packed with chunks of Oreos, and topped with dreamy vanilla frosting that I seriously can’t get enough of. Trust me, whether you’re baking for a birthday or just a sweet treat to brighten your day, this recipe will have you hooked from the very first bite. Let me walk you through every step so you get the best results possible!

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Why This Recipe Works

Perfect Texture: It balances soft, cake-like chewiness with crunchy chunks of Oreo for an irresistible bite.
Simple Ingredients: Uses easy-to-find pantry staples with a special Oreo kick that everyone loves.
Customizable Frosting: The vanilla frosting is creamy but light, making the cookie cake easy to decorate and personalize.
User-Friendly Method: Clear, step-by-step instructions that even first-timers can follow confidently and get delicious results.

Oreo Cookie Cake, Oreo cookie cake recipe, indulgent Oreo cake, chewy Oreo dessert, homemade Oreo cake - 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

Ingredients & Why They Work

Choosing the right ingredients is half the battle when baking this Oreo Cookie Cake Recipe. Each component plays a crucial role in texture, flavor, and overall success, so I always pick the best quality I can get my hands on and measure carefully.

Oreo Cookie Cake, Oreo cookie cake recipe, indulgent Oreo cake, chewy Oreo dessert, homemade Oreo cake - 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 adds a subtle tang and richness that regular butter doesn’t have, making the cake taste extra buttery and delicious.
Light brown sugar: The molasses in brown sugar keeps the cookie cake moist and gives it that slight caramel depth.
Granulated sugar: Balances sweetness and helps with the texture for that soft-but-structured crumb.
Eggs & egg yolk: Eggs provide structure, but adding an extra yolk amps up the richness—perfect for a tender cake.
Vanilla extract: This boosts flavor and pairs beautifully with the Oreos, enhancing everything.
All-purpose flour: The backbone of the dough; just be sure to measure it properly for the best texture.
Chopped Oreos: These are the star—chunks of cookies baked right into the dough add that signature crunch and flavor surprise.
Baking soda: Helps the dough rise just enough for a soft cake without making it cakey like traditional cakes.
Fine sea salt: Balances the sweetness and sharpens flavors overall.
Powdered sugar & heavy cream (for frosting): These make the frosting silky smooth and perfectly sweet, with just the right amount of vanilla.

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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.

Make It Your Way

One of my favorite things about this Oreo Cookie Cake Recipe is how easy it is to personalize. Whether you want to go more chocolatey, add a nutty crunch, or swap out the frosting, this recipe is super flexible.

Oreo Variations: I’ve tried mixing in Golden Oreos and even seasonal flavors like the Halloween orange ones, which add a fun twist and subtle flavor changes that are so worth experimenting with.
Frosting Swaps: Cream cheese frosting or a drizzle of chocolate ganache can be amazing on top, plus you can easily add peanut butter to the frosting for a rich, nutty flavor.
Add-ins: Sometimes I sprinkle in chopped Heath bar or chocolate chips with the Oreos for extra texture and flavor bursts.
Dietary Tweaks: You can swap butter for vegan butter, eggs with flax eggs, and use dairy-free cream for frosting if you prefer—though results may vary slightly.

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

Step 1: Prep Your Pan & Preheat the Oven

This step is crucial! I always butter the bottom and sides of my 9-inch cake or springform pan well to avoid sticking. If I’m using a cake pan, I make an X with two long parchment strips inside and add a parchment round to the bottom—it makes pulling the cake out a breeze and keeps it all intact once baked. Don’t rush the preheating part; a steady 350°F (180°C) ensures even baking.

Step 2: Cream Your Butter and Sugars Until Fluffy

Using a stand mixer or hand mixer, beat the cultured butter with light brown and granulated sugars until you get a light, fluffy mixture—about 3 minutes. This little bit of extra air makes the cookie cake tender. Don’t skip this; it can be tempting to rush, but it really pays off in texture.

Step 3: Add Eggs and Vanilla—One at a Time

Beat in the eggs and egg yolk separately, making sure to scrape down the sides of your bowl after each addition so everything is evenly mixed. Then pour in your vanilla. This step might seem small, but full incorporation keeps your cake from being dense.

Step 4: Mix in Dry Ingredients and Oreo Chunks

Now stir in the flour, baking soda, and salt just until almost mixed—overmixing can make the cake tough. When you’re close, fold in the chopped Oreos carefully so the chunks stay big and fabulous in your cookie cake.

Step 5: Bake It and Cool Completely

Spread the dough evenly in your prepared pan with an offset spatula and bake for about 22-30 minutes. You’ll know it’s done when the top is golden brown and a toothpick comes out clean—important to check early so it doesn’t overbake and dry out. Let the cake cool fully on a rack before removing from the pan; this keeps it from cracking.

Step 6: Whip Up the Creamy Vanilla Frosting

While it cools, beat together your room-temp butter and powdered sugar until combined, then add heavy cream, vanilla, and a pinch of salt. Keep mixing on medium speed until the frosting is light and fluffy. If it feels too thick, a little extra cream helps.

Step 7: Frost, Decorate, and Enjoy!

Pipe the vanilla frosting on top with a star tip—that extra swirl makes it feel special. Finish with sprinkles or more chopped Oreos for that wow factor. Then slice it up and get ready for compliments!

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Tips from My Kitchen

Measure Flour Properly: I swear by spoon-leveling or using a kitchen scale to avoid tough cookie cake from too much flour.
Don’t Overmix Dry Ingredients: Mixing just until combined keeps your cookie cake tender and soft, not dense or chewy.
Use Parchment Paper Strips: They save your cake from sticking in the pan and make removal easy without breaking.
Frost When Completely Cool: This prevents frosting from melting and sliding off, keeping your cake picture-perfect.

How to Serve Oreo Cookie Cake Recipe

Oreo Cookie Cake, Oreo cookie cake recipe, indulgent Oreo cake, chewy Oreo dessert, homemade Oreo cake - 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

My go-to garnish has to be extra chopped Oreos right on the frosting—it doubles down on the cookie flavor and gives a fun crunch. Sometimes I add rainbow sprinkles to make it feel festive or even a drizzle of melted chocolate for a fancy touch.

Side Dishes

This cake pairs beautifully with a cold glass of milk or a cup of strong coffee. If you want to be extra, I like serving it alongside fresh berries or vanilla ice cream for a perfect balance of sweetness and freshness.

Creative Ways to Present

For birthdays, I’ve layered two of these cakes together with frosting in between to create an Oreo cookie cake tower. It’s always a big hit! Another fun idea is cutting into cookie shapes after baking and decorating each with mini Oreo pieces and frosting for a party platter.

Make Ahead and Storage

Storing Leftovers

I store leftover cake slices in an airtight container at room temperature, and they stay moist and tender for up to 3-4 days. If the frosting is on, I just keep it in the fridge and pull it out about 30 minutes before serving to bring it back to softness.

Freezing

I freeze whole cakes or slices wrapped tightly in plastic wrap and placed in airtight containers. It can last up to one month this way. Thaw overnight in the fridge, then bring to room temp before enjoying—the texture holds up surprisingly well!

Reheating

If you want a warm slice, I pop a piece in the microwave for about 10-15 seconds. It softens the frosting and brings out that fresh-baked aroma. Just don’t overdo it or it gets melty too fast. You’ll love how cozy it tastes warmed up!

FAQs

Can I use a different type of cookie instead of Oreos in this cake?

Absolutely! While Oreos are classic and give that signature flavor, you can experiment with Golden Oreos, chocolate chip cookies, or even seasonal flavors like mint or birthday cake cookies. Just make sure to chop them into similar sized pieces so they bake evenly within the dough.
How do I avoid the cookie cake from becoming too dry?

Measuring your flour correctly is key—too much flour makes it dry and dense. Also, do not overbake; start checking your cake around 22 minutes. Pull it out once a toothpick comes out clean but still with a few moist crumbs, then let it cool for perfect moistness.
Can I make this Oreo Cookie Cake Recipe vegan?

You can try swapping out butter with vegan margarine or coconut oil and replacing eggs with flax eggs or commercial egg replacers. Keep in mind, texture and flavor might shift slightly, so it’s best to experiment or adapt gradually.
Is it better to use a springform pan or a cake pan?

Both work well! I love springform pans for easy removal without parchment, but cake pans lined with parchment paper strips work just as great. Parchment strips help you lift the cookie cake out cleanly without cracking or breaking.
Can I prepare the dough ahead of time?

I recommend baking the cookie cake soon after mixing the dough for the best texture and freshness. However, the baked cake actually tastes just as good on day two, so it’s perfect for prepping a day in advance and frosting right before serving.

Final Thoughts

This Oreo Cookie Cake Recipe holds a special place in my heart because it’s the perfect blend of nostalgia and fresh fun. Whether you bake it for family, friends, or just yourself, it’s one of those easy treats that feels like a little celebration every time. I hope you enjoy making it as much as I do—you’ll find yourself reaching for this one again and again!