Description
This Oreo Cookie Cake is a delightful twist on traditional cookies, featuring a moist and chewy cookie dough base loaded with chopped Oreos, baked in a cake pan and topped with a creamy vanilla frosting. Perfect for celebrations or an indulgent treat, this recipe combines the classic flavors of Oreo cookies with a soft, cake-like texture and a sweet vanilla finish.
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. Butter the bottom and sides of a 9-inch cake pan or springform pan. Line the bottom with parchment paper strips in an X shape, then add a parchment paper round if using a cake pan. For a springform pan, only line the bottom.
- Cream the butter and sugars: In a stand mixer or with a hand mixer, cream together 3/4 cup unsalted cultured butter, 1 cup light brown sugar, and 1/4 cup granulated sugar until fluffy, about 3 minutes.
- Add eggs and vanilla: Beat in 2 large eggs and 1 large egg yolk one at a time, scraping down the bowl between additions. Then mix in 2 teaspoons vanilla extract.
- Incorporate dry ingredients and Oreos: Add 2 1/3 cups all-purpose flour, 3/4 teaspoon baking soda, and 1/2 teaspoon fine sea salt to the wet mixture and mix until almost combined. Fold in 2 cups chopped Oreos gently.
- Bake the cookie cake: Spread the cookie dough evenly into the prepared cake pan with an offset spatula. Bake for 30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a wire rack before removing from the pan.
- Make the vanilla frosting: While the cake cools, cream 6 tablespoons unsalted butter and 1 cup powdered sugar until combined. Mix in 2 teaspoons heavy cream, 1/2 teaspoon vanilla extract, and a pinch of fine sea salt. 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 onto the cooled cake. 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 to avoid adding too much flour.
- Try different Oreo flavors like Golden Oreos or add-ins like Heath bar pieces or chocolate chips for variety.
- Experiment with frosting options such as whipped cream, chocolate fudge, cream cheese frosting, chocolate ganache, peanut butter, or Oreo frosting.
- Store the cake in an airtight container at room temperature for 3-4 days, with or without frosting.
- Freeze cut slices or the whole cake up to one month in an airtight container, frost or no frost.
- Best baked immediately after mixing the dough, but the cake tastes great even the next day.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
