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Oreo Cookie Cake Recipe

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4.1 from 11 reviews

  • Author: Sara
  • Total Time: 40 minutes
  • Yield: 12 servings

Description

This Oreo Cookie Cake is a decadent dessert featuring a soft, chewy cookie base studded with Oreo pieces and chocolate chips, topped with a rich Oreo buttercream frosting. Perfect for celebrations or as a sweet treat, this cake combines the beloved flavors of Oreos in a fun, cake-like form.

Ingredients

Cookie Cake

  • 1 3/4 cups (228g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (168g) unsalted butter, room temperature
  • 3/4 cup (155g) sugar
  • 1/4 cup (56g) packed light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 12 Oreos, divided
  • 1/2 cup semi-sweet chocolate chips

Frosting

  • 1/2 cup (112g) unsalted butter, room temperature
  • 2 cups (230g) powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 cup (67g) Oreo crumbs (about 6 Oreos)
  • 1-2 tbsp heavy cream
  • Oreos for topping, cut in half

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Line the bottom of a 9-inch cake pan with parchment paper and spray the sides with baking spray to prevent sticking. Set aside.
  2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking soda, and salt. Set this mixture aside for later.
  3. Cream Butter and Sugars: Using a mixer on medium speed, beat the room temperature unsalted butter with the granulated sugar and packed light brown sugar until the mixture is light in color and fluffy, about 2-3 minutes. Remember to scrape down the sides of the bowl occasionally to ensure even mixing.
  4. Add Egg and Vanilla: Add in the egg and vanilla extract to the creamed butter and sugars, mixing until fully combined.
  5. Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
  6. Prepare Oreos: Chop 6 Oreo cookies roughly and fold them into the cookie dough. Process the remaining 6 Oreos into fine crumbs using a food processor, then add these crumbs to the dough along with the semi-sweet chocolate chips. Gently stir to combine all inclusions evenly without overmixing.
  7. Press Dough into Pan: Transfer the cookie dough into the prepared cake pan, pressing it down evenly. Optionally, press a few extra chocolate chips on top for decoration.
  8. Bake the Cookie Cake: Place the pan in the oven and bake for 18 to 20 minutes, or until the edges just start to turn golden brown. The center might still seem soft but will firm up on cooling.
  9. Cool the Cake: Remove the cake from the oven and let it cool completely in the cake pan. Once cooled, carefully invert it onto a cooling rack; place another cooling rack on top and flip again so that the cake is right side up, which helps maintain its shape and texture.
  10. Make the Frosting: In a large bowl, beat the room temperature butter until smooth. Gradually add 1 cup of the powdered sugar and blend until incorporated.
  11. Add Flavor and Texture: Mix in the vanilla extract, Oreo crumbs, and 1 tablespoon of heavy cream, blending well.
  12. Complete the Frosting: Add the remaining powdered sugar and mix until the frosting is smooth and well combined. Adjust the consistency by adding an additional tablespoon of heavy cream if needed to achieve a pipeable texture.
  13. Decorate the Cake: Using a piping bag fitted with a star tip (such as Ateco tip 844), pipe swirls of frosting around the edge of the cooled cookie cake. Place half an Oreo cookie between each swirl for garnish.
  14. Storage and Serving: Store the decorated cookie cake in an airtight container. Due to the buttercream frosting, refrigerate after 24 hours, but serve at room temperature for the best flavor and texture. Consume within 4-5 days for optimal freshness.

Notes

  • Ensure the butter is at room temperature to achieve a smooth, creamy frosting.
  • Do not overmix the cookie dough once the dry ingredients and Oreos are added to maintain a tender texture.
  • Press extra chocolate chips on top before baking to add a decorative touch and extra chocolate flavor.
  • When flipping the cake for cooling, handle gently to avoid breaking the cookie cake.
  • This cake is best served at room temperature after refrigeration for a richer taste.
  • Use fresh Oreos for the best flavor in both the cookie and the frosting.
  • If desired, substitute semi-sweet chocolate chips with dark or milk chocolate chips as preferred.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/oreo-cookie-cake-recipe/