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.
Ingredients
Scale
Cookie Cake
- 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
Buttercream 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. 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
Nutrition
- Serving Size: 1 slice (1/9th of cake)
- Calories: 370
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: Oreo cookie cake, Oreo dessert, chocolate chip cookie cake, baked cookie cake, dessert with Buttercream frosting
