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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
