Oreo Cookie Cake Recipe

If you’re anything like me and have a serious sweet tooth, then you’re going to absolutely fall in love with this Oreo Cookie Cake Recipe. Imagine biting into a soft, buttery cookie cake loaded with crunchy Oreo bits, and topped with the creamiest vanilla frosting you can dream of. I’ve made this a handful of times to share with friends and family, and each time it gets devoured faster than I expect. Keep reading, because I’m spilling all the secrets to help you bake this fan-freaking-tastic treat perfectly every single time.

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Ingredients & Why They Work

When you look at the ingredient list for this Oreo Cookie Cake Recipe, it might seem simple, but each component plays an essential role in that perfect bite. I always recommend using quality butter, and getting those Oreos fresh from the package for maximum crunch.

• Unsalted cultured butter: Gets you that rich, creamy base — cultured butter adds extra depth compared to regular butter.
• Light brown sugar: Adds moisture and a subtle caramel note that keeps the cake soft and flavorful.
• Granulated sugar: Balances the sweetness and helps the cookie cake to get that slight crisp edge.
• Eggs and egg yolk: Bind the ingredients while adding tenderness and richness.
• Vanilla extract: Pure vanilla elevates all the flavors and blends nicely with Oreo’s chocolate and cream.
• All-purpose flour: Provides structure — tip: measure correctly to avoid a dry cake! (I use the spoon-and-level method or a kitchen scale.)
• Chopped Oreos: The star of the show, bringing crunch and that nostalgic chocolate cookie flavor.
• Baking soda: Helps the cake rise slightly and stay tender.
• Fine sea salt: Enhances all the sweetness and balances the flavors perfectly in the final bite.
• Powdered sugar: For silky smooth frosting that’s not grainy but melts in your mouth.
• Heavy cream: Lightens the frosting and makes it pipe beautifully.

make It Your Way

This Oreo Cookie Cake Recipe is a great base that you can really have fun with. I love swapping out Oreos to match the season or occasion, and sometimes I trick my family by tossing in a few mini chocolate chips for added melty pockets.

• Variation: I once used Golden Oreos and swapped the vanilla frosting for a peanut butter frosting, and it was a total hit — sweet, salty, and super creamy.
• Dietary modifications: This cake isn’t hard to adapt; try almond flour instead of all-purpose for a gluten-free twist, just remember it changes the texture a bit.
• Seasonal flavor swaps: During the holidays, adding chopped peppermint Oreos or a drizzle of melted chocolate ganache makes it extra special.

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

Step 1: Prep Your Pan Like a Pro

Start by preheating your oven to 350°F (180°C). Then, get your 9-inch cake pan ready. I like to butter the sides and bottom well, then line it with parchment paper — if you’re using a regular cake pan, cut two long strips of parchment paper arranged in an X on the bottom and cover that with a circular parchment paper round. This little step makes it so much easier to get the cake out without any breakage.

Step 2: Cream Your Butter and Sugars

In a mixing bowl, cream the cool room temperature cultured butter along with the light brown sugar and granulated sugar until fluffy and lightened in color—this usually takes about 3 minutes if you’re using a stand mixer. This is where your cookie cake gets its tender texture, so don’t rush it! Scrape down the bowl sides to get everything evenly combined.

Step 3: Add Eggs and Vanilla

Add the eggs one at a time, then the extra egg yolk, scraping the bowl in between. This step boosts the richness and moisture, making your cookie cake beautifully tender. Once combined, mix in the vanilla extract to infuse that luscious flavor.

Step 4: Incorporate Dry Ingredients and Oreos

Sift or whisk together the flour, baking soda, and sea salt separately, then add to your wet mixture. Stir until the flour is almost incorporated and then fold in the chopped Oreos gently to keep those cookie bits intact without overmixing. This helps balance the cake’s structure and Oreo texture perfectly.

Step 5: Bake to Golden Perfection

Use an offset spatula to spread the dough evenly into the prepared pan. Pop it in the oven and bake for 22 to 30 minutes. I always start checking around 22 minutes — the cake is ready when the top is golden brown and a toothpick inserted into the center comes out clean (a few crumbs are okay but no wet batter!). Once baked, let the cake cool completely right in the pan on a wire rack.

Step 6: Whip Up the Vanilla Frosting

While the cake cools, beat the softened butter with powdered sugar until smooth. Next, add the heavy cream, vanilla, and a pinch of sea salt, then mix on medium speed until light and fluffy. This frosting whips up silky and holds beautiful peaks, perfect for piping.

Step 7: Frost and Decorate

Fill a pastry bag fitted with a star tip with your frosting, then decorate the top of your cooled Oreo cookie cake. I like adding extra chopped Oreos or sprinkles for a fun touch. Trust me, your guests won’t be able to keep their hands off this one!

How to Serve Oreo Cookie Cake Recipe

Garnishes

I love topping this Oreo Cookie Cake with additional chopped Oreos and a few sprinkles for that festive vibe. Sometimes I drizzle a little melted chocolate or dust powdered sugar for extra flair. Whipped cream dollops on the side are always a crowd-pleaser too.

Side Dishes

Pair this decadent cake with a simple cup of coffee or a glass of cold milk—it cuts through the richness perfectly. For a party, I like serving fresh berries or a light citrus sorbet to balance out the sweetness.

Creative Ways to Present

I once layered two Oreo cookie cakes with frosting in between to make a mini icebox cake that looked stunning for a birthday bash. You could also bake this in mini springform pans for individual servings, perfect for a special occasion or gift.

Make Ahead and Storage

Storing Leftovers

After tasting this myself, I always store any leftovers in an airtight container at room temperature for up to 3-4 days. Believe me, the cake stays delicious and moist without getting stale. If frosted, make sure the container is sealed well to keep the frosting fresh.

Freezing

If you want to save some for later, freezing works beautifully. Slice the cake and place pieces in airtight containers or wrap tightly in plastic wrap and foil. I’ve frozen this both frosted and unfrosted, and after thawing overnight in the fridge, it tastes just as great as fresh.

Reheating

For warm, soft slices, pop leftovers in the microwave for about 10-15 seconds. The frosting softens up nicely too, making it taste like it just came out of the oven.

FAQs

Final Thoughts

This Oreo Cookie Cake Recipe holds a special place in my heart because it perfectly captures the joy of a classic cookie and a cake all in one, topped with that dreamy vanilla frosting. Whenever I bake it, I’m reminded of fun family gatherings and happy smiles around the table. I hope you’ll give it a try soon — and once you do, you might just find yourself making it again and again like me. Happy baking, friend!

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