If you have a serious sweet tooth and love the irresistible crunch and creaminess of Oreos, then you absolutely need to try this Oreo Cookie Cake. It’s a wonderfully soft, buttery cake studded with chopped Oreo cookies, all topped with a dreamy, fluffy frosting that’s just packed with that classic cookies-and-cream flavor. Every bite is a perfect balance of tender cake and crunchy cookie pieces, making the Oreo Cookie Cake a true showstopper for birthdays, celebrations, or just because you deserve a special treat today.

Ingredients You’ll Need

Gathering the right ingredients is half the fun, and this Oreo Cookie Cake keeps things delightfully simple. Each component plays an important role, whether it’s creating moist, tender cake layers or delivering those signature Oreo bursts throughout.

Unsalted cultured butter, 3/4 cup: Provides richness and a tender crumb with a subtle tang.
Light brown sugar, 1 cup (packed): Adds moisture and a hint of caramel depth to the cake.
Granulated sugar, 1/4 cup: Balances sweetness and helps with browning.
Large eggs, 2 plus 1 yolk: Bind everything together and contribute to fluffiness.
Vanilla extract, 2 teaspoons: Elevates flavors with warm, aromatic notes.
All-purpose flour, 2 1/3 cups: The main structure of the cake, measured carefully for perfect texture.
Chopped Oreos, 2 cups: Star ingredient—those cookie pieces bring iconic crunch and flavor.
Baking soda, 3/4 teaspoon: Gives lift for a light, airy crumb.
Fine sea salt, 1/2 teaspoon: Balances sweetness and enhances flavors.
Unsalted butter for frosting, 6 tablespoons: Key to rich, creamy frosting texture.
Powdered sugar, 1 cup: Sweetens the frosting with a silky smooth finish.
Heavy cream, 2 teaspoons: Adds moisture and helps achieve that fluffy frosting consistency.
Vanilla extract for frosting, 1/2 teaspoon: Keeps the frosting flavorful and aromatic.
Pinch of fine sea salt: Balances the sweetness in the frosting just right.

How to Make Oreo Cookie Cake

Step 1: Prepare Your Pan

Preheat your oven to 350 degrees Fahrenheit (180 Celsius) and get your 9-inch cake or springform pan ready. Butter the bottom and sides thoroughly to prevent sticking. For cake pans, use parchment paper strips arranged in an X plus a round at the base to make removing the cake a breeze. Springform pans only need the bottom lined. This ensures your Oreo Cookie Cake releases perfectly after baking.

Step 2: Cream the Butter and Sugars

In a mixing bowl, use a stand or hand mixer to beat the cultured butter, light brown sugar, and granulated sugar together until the mixture is fluffy and pale. This usually takes about 3 minutes and is crucial for that tender, airy crumb that makes this cake so dreamy.

Step 3: Incorporate Eggs and Vanilla

Next, add the eggs one at a time along with the additional egg yolk, fully mixing between additions to maintain smooth batter consistency. Follow this with the vanilla extract to infuse the cake with warm, comforting flavor.

Step 4: Mix Dry Ingredients and Oreos

Combine the all-purpose flour, baking soda, and sea salt. Slowly add this dry mixture to your wet ingredients until just blended, taking care not to overmix. Gently fold in the chopped Oreos, distributing those delightful cookie bits evenly through the batter.

Step 5: Bake to Golden Perfection

Spread the batter evenly in your prepared pan using an offset spatula. Bake for 22 to 30 minutes until the top is beautifully golden brown and a toothpick inserted at the center comes out clean. Let the cake cool completely on a wire rack before attempting to remove it from the pan—patience here rewards you with the best texture.

Step 6: Make the Decadent Frosting

While the cake is cooling, beat together the butter and powdered sugar until smooth. Add the heavy cream, vanilla extract, and a pinch of salt, then continue beating on medium speed until the frosting is light, fluffy, and spreadable—this frosting is what makes the Oreo Cookie Cake truly irresistible.

Step 7: Frost and Decorate

Fill a pastry bag fitted with a star tip with your luscious frosting and pipe decorative swirls over the cooled cake. For extra flair and texture, sprinkle chopped Oreos or colorful sprinkles on top. Now comes the best part—digging in!

How to Serve Oreo Cookie Cake

Garnishes

Oreo crumbs, mini Oreo halves, or even edible gold dust can be used to dress up your cake, adding a festive touch and an extra bit of crunch or sparkle that make this dessert feel truly special every time it’s served.

Side Dishes

A scoop of vanilla ice cream or a drizzle of chocolate sauce pairs beautifully with the Oreo Cookie Cake, highlighting the cookies-and-cream flavor. Fresh berries or whipped cream can lighten the richness, creating a balanced and delightful dessert experience.

Creative Ways to Present

Slice your Oreo Cookie Cake into squares or wedges and serve on vintage plates with a dusting of powdered sugar. Or, transform slices into decadent ice cream sandwiches by layering with thick cookie dough or frosting for extra indulgence. The presentation can be as fun and unique as your occasion.

Make Ahead and Storage

Storing Leftovers

Wrap leftovers tightly in plastic wrap or transfer them to an airtight container to keep the Oreo Cookie Cake fresh and moist. It can safely be stored in the refrigerator for up to 4 days without losing any of its flavor or texture.

Freezing

The cake freezes wonderfully. Wrap it well with plastic wrap and then foil to prevent freezer burn. Freeze for up to 2 months and thaw in the fridge overnight for a soft, freshly-baked taste whenever you want a slice of Oreo Cookie Cake bliss.

Reheating

If you like your cake slightly warm, place a slice in the microwave for about 10-15 seconds. This brings out that melty, soft texture, making the Oreo chunks extra delightful. Be careful not to overheat so you don’t melt the frosting.

FAQs

Can I use regular salted butter instead of unsalted?

While unsalted butter is preferred for precise salt control, you can use salted butter—just reduce or omit the added salt in the recipe to balance the flavors.

What’s the best way to chop Oreos for the cake?

Use a sharp knife and chop the Oreos into roughly half-inch pieces for the best texture—small enough to scatter evenly but big enough to enjoy the crunch.

Can I make this cake dairy-free?

Yes! Substitute cultured butter with a dairy-free alternative and use a dairy-free cream substitute in the frosting to maintain the rich texture without dairy.

How do I measure flour correctly for this recipe?

Spoon the flour into your measuring cup and level it off with a knife rather than scooping directly from the bag to avoid packing, which can make the cake dense.

Why does the recipe use both brown and granulated sugar?

The brown sugar adds moisture and a subtle molasses flavor while the granulated sugar helps with structure and browning, creating the perfect balance for the Oreo Cookie Cake’s texture and taste.

Final Thoughts

If you’re ready for a dessert that feels like a warm hug from an old friend, the Oreo Cookie Cake is your new go-to. It’s a cake that brings joy with every bite, packed with nostalgic Oreo goodness paired with a buttery crumb and luscious frosting. I promise that once you try this recipe, you’ll want to make it again and again—so grab those Oreos and start baking away!

Oreo Cookie Cake Recipe

★★★★★

5.2 from 29 reviews

Author: Charlotte
Total Time: 45 minutes
Yield: 9 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Oreo Cookie Cake is a delightful twist on classic cookies and cake, combining chunks of Oreos within a moist, buttery cookie base baked in a cake pan and topped with a creamy vanilla buttercream frosting. Perfect for celebrations or a decadent treat, this recipe delivers rich flavors, a tender crumb, and irresistible Oreo crunch.

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. 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. For a springform pan, just line the bottom.
Cream Butter and Sugars: In a stand mixer or with a hand mixer, beat the butter, light brown sugar, and granulated sugar together until the mixture is fluffy and light in color, about 3 minutes.
Add Eggs and Vanilla: Mix in the eggs and egg yolk one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed. Then mix in the vanilla extract.
Add Dry Ingredients and Oreos: Combine the all-purpose flour, baking soda, and sea salt in a separate bowl, then gradually add this to the wet ingredients. When the mixture is nearly combined, fold in the chopped Oreos evenly. Spread the cookie dough evenly into the prepared pan using an offset spatula.
Bake the Cookie Cake: Bake in the preheated oven for 22 to 30 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. Remove from oven and cool completely on a wire rack before removing from the pan.
Remove from Pan: If using a cake pan, carefully lift the cookie cake out by grabbing the parchment paper strips. Peel off the parchment and transfer the cookie cake to a serving plate.
Make the Buttercream Frosting: While the cake cools, beat the unsalted butter and powdered sugar together until combined. Add the heavy cream, vanilla extract, and a pinch of salt, then beat on medium speed until the frosting is light, fluffy, and smooth.
Decorate and Serve: Fill a pastry bag fitted with a star tip with the buttercream frosting. Pipe decorative swirls on top of the cookie cake. Garnish with sprinkles or additional chopped Oreos as desired. Serve and enjoy your decadent Oreo Cookie Cake!

Notes

For best results, measure flour by spooning into the measuring cup and leveling off with a knife, rather than scooping directly from the bag, to avoid overpacking.
Make sure butter and eggs are at room temperature to ensure a smooth, creamy batter.
Use fresh baking soda for optimal leavening effect.
The parchment paper strips make removing the cookie cake from the pan easier and help keep its shape.
Storage: Keep leftover cake covered at room temperature for up to 3 days or refrigerated for up to 5 days.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American