Introduction

This Oreo Cookie Cake is a delightful twist on a classic dessert, combining rich cookie pieces with a soft, buttery cake base. Perfect for celebrations or an indulgent treat, it’s sure to satisfy any sweet tooth with its creamy frosting and crunchy Oreo bits 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 a cake pan by greasing it or lining it with parchment paper.
Step 2: In a large bowl, 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, beating well after each addition. Stir in vanilla extract if desired.
Step 4: In a separate bowl, combine the flour and then gradually mix it into the wet ingredients. Gently fold in the chopped Oreos to distribute evenly.
Step 5: Spread the batter evenly into the prepared cake pan, then bake for 22 to 30 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
Step 6: While the cake cools, make the frosting by creaming together the 6 tablespoons butter and powdered sugar. Add a splash of cream, vanilla, and a pinch of salt to reach your desired consistency and flavor.
Step 7: Once the cake is completely cooled, spread the frosting over the top and decorate as you like, perhaps with extra chopped Oreos or cookie crumbs.

Tips & Variations

For a richer flavor, use full-fat cultured butter both in the cake and frosting.
Try adding a tablespoon of sour cream to the batter for added moisture.
Use crushed Oreos as a garnish on the frosting for extra crunch and decoration.
Substitute half the Oreos with other sandwich cookies or chocolate chips for variety.

Storage

Store the Oreo Cookie Cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Before serving, you can bring the cake back to room temperature for the best texture and flavor. Leftover cake freezes well for up to 2 months; thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of cultured butter?

Yes, regular unsalted butter works fine and will still give you a delicious result, though cultured butter adds a subtle tangy depth to the flavor.

How do I know when the cake is done baking?

The cake is ready when the edges are golden brown and a toothpick inserted into the center comes out clean or with just a few crumbs attached. Avoid overbaking to keep the cake moist.

Oreo Cookie Cake Recipe

Print Recipe

★★★★★

4.7 from 117 reviews

This Oreo Cookie Cake is a delightful twist on a classic cookie, combining the beloved crushed Oreo cookies into a soft, cake-like treat. With a rich buttery batter studded with chopped Oreos and topped with a creamy vanilla frosting, this cake is perfect for any celebration or as a decadent dessert to share with friends and family.

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

Ingredients

Scale

Cake

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

Frosting

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

Instructions

Preheat Oven: Preheat your oven to 350°F (180°C) and prepare your cake pan by greasing it or lining it with parchment paper to prevent sticking.
Cream Butter and Sugars: In a large mixing bowl, cream together the unsalted cultured butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, which helps create a tender cake texture.
Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then stir in the vanilla extract to enhance the flavor of the cake.
Mix Dry Ingredients and Oreos: Gradually add the all-purpose flour to the wet ingredients, folding it in gently to avoid overmixing. Carefully fold in the chopped Oreo cookies to evenly distribute them throughout the batter.
Bake the Cake: Spread the batter evenly in the prepared cake pan. Bake in the preheated oven for 22 to 30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Prepare Frosting: While the cake cools, prepare the frosting by creaming together the unsalted butter and powdered sugar until smooth. Add the heavy cream, vanilla extract, and a pinch of salt, mixing until the frosting is light and fluffy.
Frost and Decorate: Once the cake has completely cooled, spread the frosting evenly over the top and decorate as desired, adding extra Oreo pieces for garnish if you like.

Notes

Ensure the butter and eggs are at room temperature for easier mixing and better texture.
Do not overmix the batter once the flour is added to keep the cake tender.
If you prefer a more intense Oreo flavor, fold in extra crushed Oreos or use Oreo crumbs in the frosting.
Use a toothpick to check for doneness at 22 minutes to avoid overbaking.
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Keywords: Oreo cake, cookie cake, dessert, easy cake, Oreo recipe, homemade cake, frosting