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Oreo Cookie Cake Recipe

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4 from 2 reviews

Oreo Cookie Cake is a deliciously decadent dessert that merges the best of cookies and cake. Featuring a giant cookie base studded generously with chopped Oreos and topped with creamy vanilla buttercream frosting, this treat is perfect for celebrations or simply satisfying your sweet tooth. Ready in under an hour, it’s a fun and impressive dessert that’s sure to delight Oreo lovers and cookie enthusiasts alike!

Ingredients

Oreo Cookie Dough

  • 3/4 cup (160 g) unsalted cultured butter, cool room temperature
  • 1 cup (200 g) light brown sugar, packed
  • 1/4 cup (50 g) granulated sugar
  • 2 large eggs (110 g), room temperature
  • 1 large egg yolk (20 g), room temperature
  • 2 teaspoons vanilla extract
  • 2 1/3 cups (280 g) all-purpose flour
  • 2 cups (150 g) chopped Oreos
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt

Vanilla Frosting

  • 6 tablespoons (84 g) unsalted butter, room temperature
  • 1 cup (120 g) powdered sugar
  • 2 teaspoons heavy cream
  • 1/2 teaspoon vanilla extract
  • Pinch of fine sea salt

Instructions

  1. Preheat and Prepare Pan: Preheat your 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 arranged in an X shape, then place a parchment paper round on top to fully line the bottom. For a springform pan, line only the bottom.
  2. Cream Butter and Sugars: In a stand mixer or using a hand mixer, beat the butter, light brown sugar, and granulated sugar together until fluffy and light in color, about 3 minutes.
  3. Add Eggs and Vanilla: Mix in the eggs and yolk, one at a time, scraping down the bowl as needed. Then add the vanilla extract and combine well.
  4. Incorporate Dry Ingredients and Oreos: Add the all-purpose flour, baking soda, and sea salt to the wet mixture. Mix until just combined. Gently fold in the chopped Oreos, distributing them evenly throughout the dough.
  5. Shape and Bake: Using an offset spatula, spread the cookie dough evenly into the prepared pan. Bake in the preheated oven for 22-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  6. Cool the Cake: Remove the cake from the oven and let it cool completely on a wire rack before removing it from the pan to prevent breaking.
  7. Prepare Vanilla Frosting: While the cake cools, beat the butter and powdered sugar together until well combined. Add the heavy cream, vanilla extract, and a pinch of sea salt, then beat on medium speed until the frosting is light and fluffy.
  8. Decorate: Fill a pastry bag fitted with a star tip with the frosting. Pipe decorative swirls or patterns over the cooled cookie cake. Garnish with sprinkles or extra chopped Oreos as desired.
  9. Serve and Enjoy: Slice and serve this indulgent Oreo cookie cake for a crowd-pleasing dessert experience!

Notes

  • When measuring flour, it's best to spoon and level it for accuracy to avoid dense dough.
  • Using cultured unsalted butter enhances the flavor of the dough distinctly.
  • For easy removal, the parchment strips help lift the cookie cake out cleanly from a cake pan.
  • You can use a springform pan for an even easier release without needing parchment on the sides.
  • Allow the cake to cool fully to prevent the frosting from melting and sliding off.
  • Decorate with additional chopped Oreos or colorful sprinkles for extra visual appeal.

Find it online: https://recipeplenty.com/oreo-cookie-cake-recipe/