Introduction

This Oreo Cookie Cake is a delightful treat that combines the rich flavors of classic Oreos with a moist, buttery cake. Perfect for celebrations or an indulgent dessert, it’s sure to please both kids and adults alike.

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 or lining it with parchment paper.
Step 2: In a large bowl, cream together the butter, light brown sugar, and granulated sugar until the mixture is fluffy.
Step 3: Add the eggs one at a time, mixing well after each addition to fully incorporate them.
Step 4: Gradually combine the all-purpose flour into the wet mixture, folding it in gently, then stir in the chopped Oreos evenly.
Step 5: Spread the batter evenly in the prepared pan and 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 is cooling, prepare the frosting by creaming together the 6 tablespoons of unsalted butter and powdered sugar until smooth. Add a splash of cream, vanilla extract, and a pinch of salt to taste, mixing until creamy.
Step 7: Once the cake has cooled completely, frost it evenly with the prepared frosting and decorate as desired.

Tips & Variations

For extra Oreo flavor, add a teaspoon of vanilla extract to the batter.
Use crushed Oreos on top of the frosting for a decorative and crunchy finish.
Substitute half the butter in the cake with cream cheese for a tangier bite.
If you prefer, make cupcakes instead of a cake by dividing the batter into muffin tins and adjusting the baking time.

Storage

Store the Oreo Cookie Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. Before serving, allow refrigerated cake to come to room temperature for the best texture. Leftover cake can also be frozen for up to 2 months; thaw overnight in the fridge before enjoying.

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 yield a delicious cake.

Do I need to chill the cake before frosting?

The cake should be completely cool before frosting to prevent the frosting from melting and sliding off.

Oreo Cookie Cake Recipe

Print Recipe

★★★★★

4.8 from 77 reviews

This Oreo Cookie Cake is a delightful twist on the classic cookie, combining the chewy, rich flavors of chopped Oreos within a soft, buttery cake base, topped with a creamy, sweet buttercream frosting. Perfect for celebrations or an indulgent dessert treat, it offers a wonderful balance of textures and flavors that Oreo fans will love.

Author: Maya
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 8–10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake

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

Frosting

6 tablespoons unsalted butter (for frosting)
1 cup powdered sugar
2 tablespoons heavy cream or milk
1 teaspoon vanilla extract
Pinch of salt

Instructions

Preheat Oven: Preheat your oven to 350°F (180°C) and grease or line your cake pan to ensure easy removal of the cake after baking.
Cream Butter and Sugars: In a large bowl, beat together the 3/4 cup unsalted butter, 1 cup light brown sugar, and 1/4 cup granulated sugar until the mixture is fluffy and light in color, which usually takes several minutes.
Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition to incorporate fully, then stir in 1 teaspoon of vanilla extract to enhance the flavors.
Combine Dry Ingredients and Add Oreos: In a separate bowl, whisk together the all-purpose flour and a pinch of salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the 2 cups chopped Oreos gently to distribute them evenly without overmixing.
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 edges are golden and a toothpick inserted into the center comes out clean.
Prepare Frosting: While the cake is cooling, make the frosting by creaming 6 tablespoons of unsalted butter with 1 cup powdered sugar until smooth. Add 2 tablespoons of heavy cream or milk, 1 teaspoon of vanilla extract, and a pinch of salt and beat until the frosting is light and fluffy.
Frost and Decorate: Once the cake has cooled completely, spread the frosting evenly over the top. Decorate with additional Oreo pieces or decorations as desired and serve.

Notes

Ensure the cake is completely cooled before frosting to prevent melting.
You can substitute regular butter with cultured butter to enhance the flavor profile.
Use fresh eggs and sift flour to avoid lumps in the batter.
The baking time may vary depending on your oven, so check doneness with a toothpick.
For a richer frosting, add a little more cream or butter accordingly.
Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Oreo cake, cookie cake, dessert, chocolate cookie, buttercream frosting, easy cake recipe