Oreo Cookie Cake Recipe

BySarah
Jump to Recipe· 4.8 from 45 reviews

Alright, let me share with you the ultimate crowd-pleaser that I’ve been obsessed with lately – a deliciously soft, chewy, and downright dreamy Oreo Cookie Cake Recipe. Trust me, it’s not your ordinary cookie or cake, but a perfect hybrid that feels like a celebration in every bite. Whether you’re making it for a birthday, a cozy night in, or just because life deserves a sweet treat, this recipe is absolutely fan-freaking-tastic and super easy to master. Stick with me, and I’ll walk you through everything so you nail it every time!

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Why This Recipe Works

  • Perfect Texture Balance: It’s chewy like a cookie but soft enough to cut like a cake—pure comfort in every slice.
  • Oreo Magic: Chopped Oreos are folded in for bursts of classic cookies-and-cream flavor and delightful crunch.
  • Simple Ingredients: Uses pantry staples with tips to boost flavor and texture, so it’s beginner-friendly and reliable.
  • Versatile Frosting: The creamy vanilla frosting complements the cookie cake perfectly but leaves room for your own creative twists.
Oreo Cookie Cake, Oreo Cookie Cake Recipe, Cookies and Cream Cake, Oreo dessert, no-bake Oreo cake - A single-layer round cookie cake with a golden brown color filled with dark cookie chunks throughout the top surface. The edge of the cake is decorated with a ring of white whipped cream swirls, each swirl topped with small white sugar pearls. The cookie sits on a piece of parchment paper over a round wooden board, all placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Here’s the fun part: the ingredients come together in a way that creates this incredible Oreo Cookie Cake Recipe texture and flavor. Each component plays a role—from butter for richness to the Oreos adding texture and caramelized sugar for that perfect sweetness. Keep your Oreos close and fresh—they’re the real stars here!

Oreo Cookie Cake, Oreo Cookie Cake Recipe, Cookies and Cream Cake, Oreo dessert, no-bake Oreo cake - Flat lay of a small mound of pale yellow unsalted cultured butter, a neat pile of light brown packed sugar crystals, a tiny heap of white granulated sugar, two large brown eggs with clean uncracked shells, one large brown egg yolk in a small white ceramic bowl, a small white bowl with golden vanilla extract, a small white bowl filled with white all-purpose flour, a small pile of coarsely chopped black-and-white Oreo cookies, a pinch of fine white sea salt, a small white bowl of white powdered sugar, another small white bowl with creamy heavy cream, and a small white bowl with fine white baking soda, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Unsalted cultured butter: Gives a rich, creamy flavor and helps the texture stay soft yet structured.
  • Light brown sugar: Adds moisture and a subtle caramel note that perfectly balances the Oreos’ chocolatey crunch.
  • Granulated sugar: Enhances sweetness and helps with that classic cookie bite.
  • Large eggs and egg yolk: Eggs bring the dough together, give a tender crumb, and the yolk adds richness.
  • Vanilla extract: A must for warmth and to brighten flavors – trust me, don’t skip or skimp!
  • All-purpose flour: The flour structure holds everything together; spoon and level it for best results.
  • Chopped Oreos: The surprises in every bite that remind you why you’re making this cake.
  • Baking soda: Ensures rise and tenderness—we want fluffy, not dense.
  • Fine sea salt: Balances sweetness and heightens all the flavors.
  • Vanilla frosting ingredients: Butter, powdered sugar, heavy cream, vanilla, and salt—classic combo to top off the cake with creamy magic.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the best parts about this Oreo Cookie Cake Recipe is how easy it is to make your own. I’ve tried switching up the Oreos depending on the season or what I have on hand, and honestly, each variation keeps things exciting. Plus, the frosting is a blank canvas for your creativity—experiment away!

  • Variation: I love swapping regular Oreos for Golden Oreos in the summer for a lighter look and taste. It’s like a sunny twist on a classic favorite.
  • Seasonal Flavors: Halloween? Try those orange or spooky Oreos for fun festive vibes. I once made this with Java Chip Oreos for a mocha kick that blew everyone away.
  • Frosting Swaps: Cream cheese or chocolate fudge frosting changes the vibe completely. Or go wild with peanut butter frosting for something nutty and sweet.
  • Extra Mix-ins: Adding Heath bar bits or mini chocolate chips amps up the crunch and richness. Just fold them in gently after the Oreos.

Step-by-Step: How I Make Oreo Cookie Cake Recipe

Step 1: Prep Your Pan Like a Pro

I like to get this out of the way first so I’m not scrambling later. Butter your 9-inch cake or springform pan well—don’t skip this! If you’re using a cake pan, line the bottom with two strips of parchment paper in an “X” shape and then add a parchment round on top. This crazy little detail saved me from cake disasters more than once. It’s a lifesaver when you want that clean lift from the pan.

Step 2: Cream That Butter and Sugars

Using a stand mixer or hand mixer, cream the butter, light brown sugar, and granulated sugar together until they’re fluffy and pale—about 3 minutes. I’ve found this step is where the magic starts; it traps air into the dough and helps create that tender crumb we all crave. Don’t rush it or you’ll miss out on that perfect texture.

Step 3: Eggs and Vanilla Join the Party

Add the eggs one at a time, mixing well and scraping down the sides after each addition. Then mix in the vanilla extract. It feels like the dough comes alive here, silky and smooth, ready to embrace all that cookie goodness.

Step 4: Flour, Baking Soda, Salt & Oreos

Sift or spoon in the flour, then add baking soda and salt. Mix until just combined—overmixing can make it tough, so I always stop as soon as I see no streaks. Then fold in the chopped Oreos carefully; you want them evenly distributed without turning the dough gray or overworked.

Step 5: Bake and Cool

Spread the dough evenly in your pan using an offset spatula—this helps you get those smooth edges. Bake at 350°F (180°C) for 22-30 minutes or until golden brown on top and a toothpick comes out clean. I always start checking at 22 minutes to avoid overbaking. Once done, cool completely on a wire rack. If you used a cake pan with parchment strips, gently pull up to lift out the cookie cake, then peel off the parchment.

Step 6: Whip Up That Vanilla Frosting

While the cake chills, beat the room temperature butter and powdered sugar until combined. Add heavy cream, vanilla, and salt, then beat on medium speed until light and fluffy. The frosting should be smooth and easy to pipe, perfect for decorating the top of your Oreo Cookie Cake.

Step 7: Frost, Garnish & Enjoy!

Fill a pastry bag fitted with a star tip with the frosting, then pipe swirls or whatever pattern makes you happy. I like to finish with a sprinkle of chopped Oreos or colorful sprinkles for a little extra joy. Now dig in and watch your friends and family fall head over heels for this Oreo Cookie Cake Recipe.

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Pro Tips for Making Oreo Cookie Cake Recipe

  • Flour Measurement Matters: I always spoon and level flour instead of scooping it. This simple technique keeps the cookie cake light and prevents it from turning too dense.
  • Handle Oreos Gently: Folding Oreos carefully keeps the dough beautifully textured and prevents it from turning too gray or mixing too thin.
  • Temp Check for Butter and Eggs: Using room temp butter and eggs ensures everything blends smoothly and helps with the perfect batter consistency.
  • Parchment Lifting Hack: Use parchment strips for easy removal — I’ve learned the hard way that this saves your cake from sticking and breaking when unmolding.

How to Serve Oreo Cookie Cake Recipe

Oreo Cookie Cake, Oreo Cookie Cake Recipe, Cookies and Cream Cake, Oreo dessert, no-bake Oreo cake - A round cookie cake is sliced into eight pieces, showing a dense, light brown base loaded with dark cookie chunks. The top layer of the cookie cake is golden with darker cookie pieces scattered evenly across. On two slices, there are swirls of white cream with small white pearl sprinkles on top. One slice is slightly pulled out, revealing the thick textured inside with cookie bits. The cookie cake sits on a white marbled surface with some cookie crumbs around. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually stick with a handful of chopped Oreos on top because it adds that irresistible texture and appearance. Sometimes sprinkles sneak their way in for a pop of color, especially if I’m making this for a birthday or kids’ party. Whipped cream dollops or a drizzle of chocolate ganache are beautiful extras when you’re feeling fancy.

Side Dishes

This Oreo Cookie Cake goes beautifully with a scoop of vanilla or mint chocolate chip ice cream for a little cool contrast. For a lighter pairing, I enjoy fresh berries alongside to brighten the richness. Hot coffee or a creamy latte makes the perfect beverage to wash it all down.

Creative Ways to Present

For special occasions, I like to bake this in a springform pan and pipe piping hot pink or baby blue frosting for a fun party vibe. You could also cut into bars and stack them like mini Oreo cakes layered with frosting in between. For holiday cheer, try adding crushed peppermint Oreos to the batter or frosting for a festive twist that guests rave about.

Make Ahead and Storage

Storing Leftovers

I keep leftover Oreo Cookie Cake in an airtight container at room temperature for up to 3-4 days. If it’s frosted, leaving it out is fine unless your kitchen’s super warm—in that case, pop it in the fridge, but bring it back to room temp before serving so it’s soft and tasty.

Freezing

I’ve frozen slices wrapped tightly in plastic wrap and then foil, and they thaw wonderfully. You can freeze the whole cake too, with or without frosting. Just thaw it overnight in the fridge before serving, and it tastes almost like fresh-baked.

Reheating

To bring leftovers back to life, I pop a slice in the microwave for about 10-15 seconds—it softens the cake and melts the frosting slightly for that just-baked feel. Just don’t overdo it or the frosting will melt completely.

FAQs

  1. Can I use alternative Oreo flavors for this Oreo Cookie Cake Recipe?

    Absolutely! This recipe is very adaptable, and swapping in Golden Oreos, Java Chip, seasonal flavors, or even limited edition Oreos is a great way to add a twist. Just chop them up and fold them in as you would with the original.

  2. How do I prevent the cake from becoming too dense?

    Be careful measuring your flour using the spoon-and-level method instead of scooping directly, and avoid overmixing once you add the flour. Also, make sure your baking soda is fresh to help the cake rise properly.

  3. Can this cookie cake be made gluten-free?

    You can try substituting the all-purpose flour with a gluten-free blend that includes xanthan gum for structure. Just keep an eye on texture and baking time, as it might vary slightly.

  4. Is it possible to make this Oreo Cookie Cake Recipe dairy-free?

    Yes, swap butter for a vegan butter alternative and use dairy-free milk or cream in the frosting. Make sure your Oreos are dairy-free in your region, as ingredients may vary.

  5. Can I bake this as cookies instead of a cake?

    Definitely! Portion out dough onto a lined baking sheet for cookies, but reduce baking time to about 10-12 minutes. Keep an eye on them to catch that perfect golden edge while maintaining chewy centers.

Final Thoughts

This Oreo Cookie Cake Recipe really feels like a hug in dessert form. Every time I make it, friends ask for seconds and sometimes thirds! It’s that good. I hope you enjoy making this as much as I do—it’s straightforward, satisfying, and has this perfect dose of nostalgia with a grown-up twist. Go ahead, surprise someone special (or yourself!) with this treat—you won’t regret it.

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Oreo Cookie Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 45 reviews
  • Author: Sarah
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This delightful Oreo Cookie Cake combines a chewy cookie dough base loaded with chopped Oreos and a luscious homemade vanilla frosting. Perfect for celebrations or a fun dessert, it offers a moist, soft texture and rich flavors. Easy to prepare with common ingredients, this cake is a crowd-pleaser that can be customized with different Oreo variations or frostings.

Ingredients

Oreo Cookie Dough

  • 3/4 cup unsalted cultured butter, cool room temperature
  • 1 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/3 cups all-purpose flour
  • 2 cups chopped Oreos
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt

Vanilla Frosting

  • 6 tablespoons unsalted butter, room temperature
  • 1 cup 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. Line the bottom with parchment paper strips in an X shape and a round for cake pans; for springform pans, line only the bottom.
  2. Cream butter and sugars: In a stand mixer or using a hand mixer, beat the butter, light brown sugar, and granulated sugar together until fluffy and light, about 3 minutes.
  3. Add eggs and vanilla: Mix in the eggs one at a time, scraping down the bowl after each addition. Then add the egg yolk and vanilla extract, mixing well.
  4. Combine dry ingredients and Oreos: Add the all-purpose flour, baking soda, and sea salt to the mixture, mixing until just combined. Fold in the chopped Oreos gently.
  5. Spread and bake: Use an offset spatula to evenly spread the cookie dough into the prepared cake pan. Bake in the preheated oven for 30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan on a wire rack.
  6. Make frosting: While the cake cools, cream the unsalted butter and powdered sugar until combined. Add the heavy cream, vanilla extract, and a pinch of salt, then beat on medium speed until light and fluffy.
  7. Decorate the cake: Fill a pastry bag fitted with a star tip with the frosting and pipe decorative swirls or patterns on top of the cooled cake. Optionally, garnish with sprinkles or extra chopped Oreos.
  8. Serve and enjoy: Slice and serve the Oreo Cookie Cake at room temperature, enjoying the combination of soft cookie cake and creamy vanilla frosting.

Notes

  • Measure dry ingredients accurately using the spoon-and-level method or a kitchen scale for best baking results; avoid scooping directly from the bag.
  • Try experimenting with different Oreo flavors such as Golden Oreos or seasonal varieties; chocolate chips or Heath bars also make great additions.
  • For frosting variations, consider whipped cream, chocolate fudge, cream cheese frosting, chocolate ganache drizzle, peanut butter, or Oreo frosting for a unique twist.
  • Store the cake in an airtight container at room temperature for 3-4 days, with or without frosting.
  • Freeze whole cake or slices in airtight containers for up to one month; thaw before serving.
  • Bake cookie dough immediately after mixing for best texture; however, the cake tastes great the next day, making it suitable for make-ahead preparations.

Nutrition

  • Serving Size: 1 slice (approx. 1/10th of cake)
  • Calories: 350 kcal
  • Sugar: 28 g
  • Sodium: 150 mg
  • Fat: 18 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 70 mg

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