Oreo Cookie Cake Recipe

Introduction

This Oreo Cookie Cake is a delightful treat combining the rich flavors of chocolate sandwich cookies with a soft, buttery cake base. Perfect for celebrations or a sweet indulgence, it features a creamy frosting that complements the cookie chunks throughout. Easy to make and sure to impress, it’s a must-try for Oreo lovers.

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

1. Step 1: Preheat your oven to 350°F (180°C) and prepare your cake pan by greasing it or lining it with parchment paper.
2. Step 2: In a large bowl, cream together the butter, light brown sugar, and granulated sugar until the mixture is light and fluffy.
3. Step 3: Add the eggs one at a time, mixing well after each addition, then stir in vanilla extract if desired.
4. Step 4: In a separate bowl, combine the all-purpose flour with any other dry ingredients, then gradually mix these into the wet ingredients. Fold in the chopped Oreos gently to distribute them evenly.
5. Step 5: Spread the batter evenly in the prepared pan and bake for 22 to 30 minutes, or until the cake turns golden and a toothpick inserted in the center comes out clean.
6. Step 6: While the cake cools, prepare the frosting by creaming together the 6 tablespoons of unsalted butter and powdered sugar. Add a splash of cream, vanilla extract, and a pinch of salt to taste, mixing until smooth and fluffy.
7. Step 7: Once the cake is fully cooled, spread the frosting evenly over the top and decorate as you like with extra Oreos or sprinkles.

Tips & Variations

• For an extra chocolatey cake, substitute 1/4 cup of the flour with unsweetened cocoa powder.
• Use full Oreos or double-stuffed Oreos depending on how intense you want the cookie flavor.
• Chill the cake slightly before frosting to avoid melting the butter in the frosting.
• Add a pinch of salt to the batter to balance the sweetness.

Storage

Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Before serving, allow refrigerated cake to come to room temperature for the best texture. You can also freeze the cake without frosting for up to 2 months; thaw in the refrigerator overnight before frosting.

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 well as a substitute and will not significantly affect the taste or texture.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs but no wet batter. The cake will also be lightly golden on top.

Oreo Cookie Cake Recipe

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★★★★★

4.4 from 415 reviews

This Oreo Cookie Cake is a decadent and delightful dessert perfect for any occasion. Featuring a tender, buttery crumb studded with chopped Oreos and topped with a creamy, sweet buttercream frosting, it combines the beloved cookie’s classic flavors into a moist, flavorful cake that’s sure to satisfy any sweet tooth.

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

Ingredients

Scale 1x2x3x

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 Oreos

Frosting

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

Instructions

1. Prepare Oven and Pan: Preheat your oven to 350°F (180°C). Grease and lightly flour a cake pan or line it with parchment paper to prevent sticking.
2. Cream Butter and Sugars: In a large mixing bowl, beat together the softened butter, light brown sugar, and granulated sugar until the mixture is fluffy and light in color, about 3-5 minutes.
3. Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition to ensure they are fully incorporated. Stir in vanilla extract for added flavor.
4. Combine Dry Ingredients and Mix: Gradually add the all-purpose flour to the wet mixture, folding gently. Then fold in the chopped Oreos evenly throughout the batter.
5. Bake the Cake: Spread the batter evenly in the prepared cake pan. Bake in the preheated oven for 22-30 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown.
6. Prepare Frosting: While the cake is cooling, prepare the frosting by creaming the butter and powdered sugar together. Add in heavy cream, vanilla extract, and a pinch of salt; beat until smooth and fluffy.
7. Frost and Decorate: Once the cake has cooled completely, spread the prepared frosting evenly over the top. Decorate with additional chopped Oreos or desired toppings.

Notes

• Ensure butter is softened to room temperature for easy creaming with sugar.
• Do not overmix the batter once flour is added to keep the cake tender.
• Baking times may vary depending on your oven; start checking for doneness at 22 minutes.
• For a more intense Oreo flavor, add some crushed Oreos into the frosting or sprinkle on top.
• Store cake covered at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Oreo cake, cookie cake, dessert, vanilla, buttercream frosting, easy cake recipe, American dessert