Oreo Cookie Cake Recipe

If you have a serious sweet tooth and a love for all things Oreo, then this Oreo Cookie Cake is about to become your new favorite dessert. Combining the beloved crunch and unmistakable flavor of Oreo cookies with a soft, buttery cake base, this treat is both indulgent and utterly satisfying. Imagine biting into a moist, tender cake layered with rich chocolate cookie pieces and finished with a creamy, dreamy Oreo-infused frosting that makes every forkful irresistible. Whether for a special occasion or just a weekend treat, the Oreo Cookie Cake brings joy with every bite and is guaranteed to impress everyone at your table.

Ingredients You’ll Need

This Oreo Cookie Cake relies on simple yet crucial ingredients that balance each other perfectly, creating a dessert that’s both flavorful and delightfully textured. Every component plays a role, from the cultured butter that adds richness to the light brown sugar that lends subtle caramel notes, and of course, the chopped Oreos themselves that bring that iconic cookie crunch throughout the cake.

• 3/4 cup unsalted cultured butter (cool room temperature): Provides a rich and creamy texture that enhances the cake’s depth of flavor.
• 1 cup light brown sugar (packed): Adds moistness and a hint of caramel sweetness to the cake batter.
• 1/4 cup granulated sugar: Balances the sweetness and helps the cake develop a tender crumb.
• 2 large eggs (room temperature): Acts as the binding agent and contributes to the cake’s structure.
• 1 large egg yolk (room temperature): Adds extra richness and moisture to keep the cake soft.
• 2 teaspoons vanilla extract: Infuses the cake with a warm, inviting aroma that complements the Oreos.
• 2 1/3 cups all-purpose flour: The foundation for the cake; make sure to measure carefully for the perfect texture.
• 2 cups chopped Oreos: The star ingredient, providing chunks of chocolate cookie and cream in every bite.
• 3/4 teaspoon baking soda: Helps the cake rise and keeps it light and fluffy.
• 1/2 teaspoon fine sea salt: Enhances all the flavors and balances the sweetness beautifully.
• 6 tablespoons unsalted butter (room temperature): For the frosting base to create a smooth, creamy finish.
• 1 cup powdered sugar: Sweetens and thickens the frosting for that perfect spreadable consistency.
• 2 teaspoons heavy cream: Adds moisture and silky smoothness to the frosting.
• 1/2 teaspoon vanilla extract: Brightens the frosting’s flavor with a hint of warmth.
• Pinch fine sea salt: Balances sweetness in the frosting and enhances the Oreo flavor.

How to Make Oreo Cookie Cake

Step 1: Prepare Your Ingredients and Oven

Start by preheating your oven to 350°F (175°C) and greasing your baking pan. Having all your ingredients at room temperature—especially the butter, eggs, and egg yolk—ensures they mix evenly, giving your cake a smooth, uniform texture.

Step 2: Cream Butter and Sugars

Beat together the 3/4 cup cultured butter with the light brown sugar and granulated sugar until light and fluffy. This step incorporates air, which promises a tender crumb and lovely rise in your Oreo Cookie Cake.

Step 3: Add Eggs and Vanilla

Mix in the eggs and egg yolk one at a time, followed by the vanilla extract. Combining them slowly keeps the batter from curdling and enriches the cake with lush moisture and flavor.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. This ensures your Oreo Cookie Cake will have a consistent texture and that the leavening agent is evenly distributed.

Step 5: Mix Dry and Wet Ingredients

Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Over-mixing can lead to a denser cake, so keep it light and easy.

Step 6: Fold in Chopped Oreos

Fold in the chopped Oreos carefully so the cookie pieces stay intact and evenly spread throughout your cake batter, giving delightful bursts of cookie crunch in every mouthful.

Step 7: Bake the Cake

Pour the batter into the prepared pan, smoothing the top for even baking. Bake for about 30 to 35 minutes, or until a toothpick inserted in the center comes out clean, signaling your Oreo Cookie Cake is perfectly baked.

Step 8: Prepare the Frosting

While the cake cools, whip together the 6 tablespoons of unsalted butter until smooth. Gradually beat in powdered sugar, then add heavy cream, vanilla extract, and a pinch of sea salt. Whip until creamy and spreadable—this frosting is the ultimate finish for your Oreo Cookie Cake.

Step 9: Frost and Decorate

Once cooled completely, spread the luscious frosting evenly over the cake. For an extra touch, feel free to sprinkle some additional chopped Oreos or cookie crumbs on top.

How to Serve Oreo Cookie Cake

Garnishes

Freshly whipped cream or a few whole Oreo cookies on top elevate the visual appeal and add layers of creamy or crunchy texture. A drizzle of chocolate sauce over the frosting gives that snazzy, decadent look every Oreo lover dreams of.

Side Dishes

The Oreo Cookie Cake pairs wonderfully with simple sides like a scoop of vanilla ice cream or a fresh berry compote to cut through the sweetness with a tangy contrast. For coffee or afternoon tea, a light citrus salad on the side balances out the richness perfectly.

Creative Ways to Present

Consider serving the Oreo Cookie Cake as cake pops for a party, layering it in a trifle glass with alternating whipped cream and cookie crumbs, or even cutting it into bars for an easy grab-and-go treat that still captures all the indulgence.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover Oreo Cookie Cake tightly in plastic wrap or place it in an airtight container to keep it moist and fresh. Store it in the refrigerator for up to 4 days and enjoy the same amazing taste every time.

Freezing

If you want to save your cake for longer, freeze it either whole or in slices, wrapped securely with foil and plastic wrap. It will keep well for up to 2 months. Let it thaw overnight in the fridge before serving for best texture and flavor.

Reheating

The Oreo Cookie Cake is best served chilled or at room temperature, but if you prefer it slightly warm, heat a slice gently in the microwave for about 10 seconds. Avoid overheating as the frosting may soften too much.

FAQs

Can I substitute regular butter for cultured butter in this Oreo Cookie Cake?

Yes, you can use regular unsalted butter if cultured butter isn’t available; however, cultured butter adds a subtle tangy depth that enhances the cake’s flavor beautifully.

How do I chop Oreos without crushing them into powder?

Place the Oreos in a plastic bag and gently crush them with a rolling pin or knife using slow, measured presses to get chunks rather than crumbs.

Is this Oreo Cookie Cake gluten-free?

The recipe as written uses all-purpose flour, so it is not gluten-free. You can experiment with gluten-free baking blends, but results may vary.

Can I make this Oreo Cookie Cake dairy-free?

Substituting dairy-free butter and a suitable dairy-free cream for the frosting is possible, but the texture and flavor will differ slightly from the original.

What is the best way to serve this cake at a party?

Serving the Oreo Cookie Cake sliced on a decorative platter with an assortment of toppings and sides allows guests to customize their dessert experience, making it a crowd-pleaser.

Final Thoughts

This Oreo Cookie Cake is pure joy on a plate, and you owe it to yourself to experience its delightful mix of textures and flavors. Whether you’re celebrating a special moment or just craving a deliciously nostalgic treat, this cake will bring smiles all around. Go ahead and bake this lovely dessert—it’s guaranteed to become the star of your sweet repertoire.

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