Introduction

This Oreo Cookie Cake is a delightful twist on a classic dessert, combining rich cookie flavors with a soft, buttery cake. Perfect for celebrations or any time you crave a sweet treat with a crunchy Oreo surprise throughout.

Ingredients

3/4 cup unsalted cultured butter
1 cup light brown sugar
1/4 cup granulated sugar
2 large eggs
2 1/3 cups all-purpose flour
2 cups chopped Oreos
6 tablespoons unsalted butter (for frosting)
1 cup powdered sugar

Instructions

Step 1: Preheat your oven to 350°F (180°C) and prepare your cake pan by greasing it or lining it with parchment paper.
Step 2: Cream together the 3/4 cup butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
Step 3: Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract if you have it, for extra flavor.
Step 4: Gradually add the all-purpose flour to the wet ingredients, mixing gently. Fold in the chopped Oreos carefully to keep them distributed evenly.
Step 5: Spread the batter evenly into your prepared cake pan. Bake for 22-30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Step 6: While the cake cools, prepare the frosting by creaming together 6 tablespoons unsalted butter and powdered sugar. Add a splash of cream, vanilla, and a pinch of salt to taste, mixing until smooth.
Step 7: Once the cake has completely cooled, spread the frosting evenly on top. Decorate with extra chopped Oreos or whole cookies if desired.

Tips & Variations

For a richer cake, use cultured butter as recommended, or substitute with European-style butter for a tangier flavor.
Try adding a tablespoon of cocoa powder to the batter for a chocolatey depth.
Use cream cheese frosting instead of buttercream for a tangier finish that complements the Oreos nicely.
Gently fold in Oreos to prevent them from breaking down too much and turning your batter gray.

Storage

Store the Oreo Cookie Cake covered in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. If refrigerated, bring to room temperature before serving for the best texture. Reheat slices briefly in the microwave if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of cultured butter?

Yes, you can substitute regular unsalted butter if cultured butter is not available. The flavor will be slightly less tangy but still delicious.

How do I prevent Oreos from sinking to the bottom of the cake?

Lightly tossing chopped Oreos in a small amount of flour before folding them into the batter can help them stay distributed evenly throughout the cake.

Oreo Cookie Cake Recipe

Print Recipe

★★★★★

4.5 from 767 reviews

A rich and delicious Oreo Cookie Cake combining a moist, buttery cake loaded with chunks of chopped Oreos, topped with a creamy, smooth vanilla frosting that perfectly complements the chocolate cookie pieces. Perfect for celebrations or a decadent dessert treat.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 8–10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake

3/4 cup unsalted cultured butter
1 cup light brown sugar
1/4 cup granulated sugar
2 large eggs
2 1/3 cups all-purpose flour
2 cups chopped Oreos

Frosting

6 tablespoons unsalted butter
1 cup powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
Pinch of salt

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C) and grease or line your cake pan to prevent sticking.
Cream Butter and Sugars: In a large bowl, cream together the 3/4 cup unsalted cultured butter, 1 cup light brown sugar, and 1/4 cup granulated sugar until the mixture is light and fluffy.
Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition, then stir in vanilla extract for flavor.
Mix Dry Ingredients and Incorporate Oreos: Gradually add the 2 1/3 cups all-purpose flour to the wet mixture, folding it in gently. Then fold in the 2 cups of chopped Oreos to distribute evenly throughout the batter.
Bake the Cake: Spread the batter evenly into the prepared cake pan and bake for 22-30 minutes until the top is golden and a toothpick inserted in the center comes out clean.
Prepare Frosting: While the cake cools, make the frosting by creaming together 6 tablespoons unsalted butter and 1 cup powdered sugar until smooth. Add 2 tablespoons heavy cream, 1 teaspoon vanilla extract, and a pinch of salt, then beat until light and creamy.
Frost and Decorate: Once the cake has completely cooled, spread the frosting evenly over the top and decorate with additional chopped Oreos if desired.

Notes

Ensure the cake is completely cool before frosting to prevent melting.
Use cultured butter if available for a richer flavor, but regular unsalted butter works as well.
Adjust baking time according to your oven; start checking around 22 minutes.
For a thicker cake, consider using a smaller pan to increase depth.
This cake can be stored covered in the refrigerator for up to 3 days.

Keywords: Oreo cake, cookie cake, chocolate dessert, vanilla frosting, baked cake, easy dessert