Description
This Oreo Cookie Cake is a delightful twist on classic cookies, combining a moist, flavorful Oreo-studded dough baked into a cake and topped with creamy vanilla frosting. Perfect for celebrations or a sweet treat, this recipe yields a rich, indulgent dessert that Oreo lovers will adore.
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. If using a cake pan, line the bottom with two long strips of parchment paper in an X shape, then place a parchment paper round to fully cover the bottom. For a springform pan, lining only the bottom is sufficient.
- Cream butter and sugars: In a stand mixer bowl or with a hand mixer, beat the butter, light brown sugar, and granulated sugar together until fluffy, about 3 minutes.
- Add eggs and vanilla: Mix in the eggs one at a time, followed by the egg yolk, scraping down the bowl as needed. Add the vanilla extract and blend until combined.
- Incorporate dry ingredients and Oreos: Add the all-purpose flour, baking soda, and salt to the wet mixture. When the dough is nearly combined, fold in the chopped Oreos gently.
- Bake the cookie dough: Spread the dough evenly into the prepared pan using an offset spatula. Bake for 30 minutes or until the top turns golden brown and a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a wire rack before removing it from the pan.
- Make the frosting: While the cake cools, beat the room temperature butter and powdered sugar together until combined. Add heavy cream, vanilla extract, and a pinch of salt, then beat on medium speed until the frosting is light and fluffy.
- Decorate: Fill a pastry bag fitted with a star tip with the frosting and decorate the cooled cake as desired. Garnish with sprinkles or additional chopped Oreos for extra flair. Serve and enjoy!
Notes
- Measure your dry ingredients properly using the spoon-level method or a kitchen scale to ensure perfect texture.
- Experiment with different Oreo flavors such as Golden Oreos, Java Chip, or seasonal varieties. Add-ins like Heath bar or chocolate chips work well too.
- Try different frosting options like 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 individual slices or the whole cake for up to one month, frosting optional.
- Best baked fresh, but the cake remains delicious the next day, making preparation ahead possible.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg
