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Oreo Cookie Cake Recipe

Oreo Cookie Cake Recipe
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★★★★★

5.2 from 25 reviews

This Oreo Cookie Cake recipe is a delightful twist on the classic chocolate chip cookie, featuring chunks of Oreo cookies baked into a soft, golden-brown cake and topped with a creamy vanilla frosting. Perfect for celebrations or an indulgent treat, this cake combines rich butter, brown sugar, and vanilla flavors with the iconic crunch and creaminess of Oreos.

Ingredients

Scale

Oreo Cookie Dough

  • 3/4 cup (160 g) unsalted cultured butter, cool room temperature
  • 1 cup (200 g) light brown sugar, packed
  • 1/4 cup (50 g) granulated sugar
  • 2 large eggs (110 g), room temperature
  • 1 large egg yolk (20 g), room temperature
  • 2 teaspoons vanilla extract
  • 2 1/3 cups (280 g) all-purpose flour
  • 2 cups (150 g) chopped Oreos
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt

Vanilla Frosting

  • 6 tablespoons (84 g) unsalted butter, room temperature
  • 1 cup (120 g) powdered sugar
  • 2 teaspoons heavy cream
  • 1/2 teaspoon vanilla extract
  • Pinch fine sea salt

Instructions

  1. 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 cake pans, line the bottom with two long strips of parchment paper arranged in an X shape, then place a parchment paper round on the bottom. For springform pans, only line the bottom with parchment paper.
  2. Cream Butter and Sugars: In a stand mixer bowl or using a hand mixer, cream the unsalted cultured butter, light brown sugar, and granulated sugar together until fluffy, about 3 minutes.
  3. Add Eggs and Vanilla: Add the eggs one at a time, mixing well and scraping down the bowl after each addition. Then add the vanilla extract and mix until incorporated.
  4. Mix Dry Ingredients and Oreos: In a separate bowl, combine flour, baking soda, and fine sea salt. Gradually add this to the wet mixture and stir until just combined. Gently fold in the chopped Oreos with an offset spatula.
  5. Bake the Cookie Cake: Spread the cookie dough evenly into the prepared pan using an offset spatula. Bake for 22-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool completely on a wire rack before removing from the pan.
  6. Make the Vanilla Frosting: While the cake cools, cream unsalted butter and powdered sugar in a bowl until combined. Mix in the heavy cream, vanilla extract, and pinch of sea salt. Beat on medium speed until light and fluffy.
  7. Decorate and Serve: Fill a pastry bag fitted with a star tip with the vanilla frosting. Pipe decorative swirls on top of the cake. Garnish with sprinkles or additional chopped Oreos if desired. Slice and enjoy!

Notes

  • When measuring flour, spoon it lightly into the measuring cup and level off with a knife to avoid packing, which can lead to a denser cake.
  • For easiest removal, if using a cake pan, have someone help lift the parchment strips to carefully remove the cake from the pan.
  • Ensure eggs and butter are at room temperature for better mixing and texture.
  • You can customize the frosting with different extracts or add food coloring for themed occasions.
  • Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Keywords: Oreo cookie cake, Oreo dessert, cookie cake recipe, vanilla frosting, baked Oreo cake

Find it online: https://stirringwithstella.com/oreo-cookie-cake-recipe/