Oreo Cookie Cake Recipe

Introduction

This Oreo Cookie Cake is a deliciously rich dessert that combines the beloved crunch of Oreos with a soft, buttery cake. Perfect for parties or a special treat, it’s simple to make and sure to impress anyone who loves cookies and cake.

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 the oven to 350°F (180°C) and prepare your cake pan by greasing it or lining it with parchment paper.
2. Step 2: Cream together the butter, light brown sugar, and granulated sugar in a large bowl until the mixture is fluffy and well combined.
3. Step 3: Add the eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract if desired.
4. Step 4: In a separate bowl, combine the all-purpose flour and then gradually fold it into the wet ingredients. Gently fold in the chopped Oreos, being careful not to overmix.
5. Step 5: Spread the batter evenly into the prepared pan and bake for 22 to 30 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
6. Step 6: While the cake is cooling, prepare the frosting by creaming together 6 tablespoons of unsalted butter and 1 cup powdered sugar. Add a splash of cream, vanilla, and a pinch of salt to reach your desired frosting consistency.
7. Step 7: Once the cake has completely cooled, frost the top and decorate as desired with extra chopped Oreos or sprinkles.

Tips & Variations

• For an extra chocolaty twist, add 1/4 cup cocoa powder to the dry ingredients.
• You can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor.
• Use cream cheese in the frosting instead of butter for a tangy variation.
• Ensure the cake is completely cooled before frosting to prevent melting.

Storage

Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. When refrigerated, let the cake come to room temperature before serving for the best texture. Leftover cake can be frozen for up to 2 months; wrap tightly and thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular Oreos instead of chopped Oreos?

Yes, regular Oreos can be chopped and used as specified. For a different texture, you can also crush them finely or add some whole Oreos for decoration.

Is this cake suitable for freezing?

Absolutely. Wrap the fully cooled cake tightly in plastic wrap and then foil before freezing. Thaw it overnight in the fridge and frost when ready to serve.

Oreo Cookie Cake Recipe

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★★★★★

4.6 from 126 reviews

• Author: Sarah
• Total Time: 40 minutes
• Yield: 8–10 servings 1x

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Description

This Oreo Cookie Cake is a delightful and indulgent dessert perfect for any occasion. It features a moist, buttery cake studded with chopped Oreo cookies, baked to golden perfection, and topped with a creamy, sweet Oreo frosting. Easy to prepare and deliciously rich, this cake is sure to satisfy any sweet tooth and impress guests with its unique cookie crunch and luscious frosting.

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Ingredients

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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
• 2 tablespoons heavy cream (estimated for creaminess)
• 1 teaspoon vanilla extract (estimated to match cake frosting flavor)
• Pinch of salt

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C). Grease and flour your cake pan or line it with parchment paper to prevent sticking.
2. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, light brown sugar, and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes on medium speed.
3. Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to incorporate fully. Stir in the vanilla extract until combined.
4. Combine Dry Ingredients and Fold in Oreos: Gradually add the all-purpose flour into the wet ingredients, mixing gently to avoid overworking the batter. Fold in the chopped Oreo cookies evenly throughout the batter.
5. 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 cake is golden brown and a toothpick inserted into the center comes out clean.
6. Prepare Frosting: While the cake cools, make the frosting by creaming together the softened butter and powdered sugar until smooth. Add heavy cream, vanilla extract, and a pinch of salt, beating until the frosting is light and fluffy.
7. Frost and Decorate: Once the cake has completely cooled, spread the prepared frosting evenly over the top. Decorate with additional crushed Oreos if desired, and serve.

Notes

• Make sure to soften the butter at room temperature for better creaming results.
• Check the cake early at 22 minutes to avoid overbaking; oven temperatures vary.
• Adding a tablespoon of heavy cream to the frosting helps achieve a creamy texture.
• For a layered cake, double the recipe and split the batter into two pans.
• Use full-fat butter and cream for the richest flavor.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Oreo cookie cake, Oreo dessert, chocolate cookie cake, easy cake recipe, butter cake with Oreos