The Ultimate Oreo Cookie Cake: A Sweet, Fun, and Decadent Dessert
When it comes to comfort desserts, few are as universally adored as Oreos. Whether enjoyed by the handful as a snack or crushed into an ice cream topping, Oreos have made their mark as one of the most iconic cookies around the world. But what happens when you take that beloved cookie and turn it into an indulgent dessert? Enter the Oreo Cookie Cake, a giant cookie packed with Oreos, adorned with velvety vanilla buttercream, and baked into a cake form. This mouthwatering treat combines all the best elements of a traditional cookie with the moist, decadent qualities of a cake.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Total Time: 47 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Oreo Cookie Dough:
- Butter: The key to a soft and chewy texture, butter provides both flavor and structure to the dough. It’s best to use unsalted butter at room temperature for the perfect consistency.
- Light Brown Sugar and Granulated Sugar: These two sugars provide sweetness and moisture to the cookie dough, contributing to the cake’s perfect texture and flavor balance.
- Eggs and Egg Yolk: Adding moisture and richness, eggs also help bind the dough together. The extra egg yolk ensures a softer, more tender crumb.
- Vanilla Extract: A dash of vanilla adds depth to the flavor profile of the cake, complementing the sweet and slightly tangy flavors of the Oreos.
- All-Purpose Flour: The base of any cake or cookie dough, all-purpose flour gives the cake structure. It’s important to measure this correctly to avoid a dense cake.
- Baking Soda and Sea Salt: The baking soda helps the cake rise, and the sea salt balances out the sweetness of the batter.
- Oreos: The star of the show! Chop your Oreos into bite-sized pieces to ensure every bite has that signature cookie crunch mixed with the soft dough.
Vanilla Frosting:
- Unsalted Butter: As with the cookie dough, unsalted butter is used here to create a smooth, creamy frosting that pairs perfectly with the rich, slightly crunchy cookie cake.
- Powdered Sugar: This ingredient helps the frosting achieve its smooth, fluffy texture while providing the sweetness necessary to balance the flavor of the cake.
- Heavy Cream: Heavy cream is what makes this frosting rich and creamy. You can adjust the consistency of the frosting by adding more or less cream.
- Vanilla Extract: Vanilla extract in the frosting mirrors the vanilla in the cookie dough, ensuring the flavor is consistent throughout the cake.
- Sea Salt: A pinch of salt in the frosting will help cut the sweetness, enhancing the overall flavor of the dessert.
Instructions
Step 1: Preparing the Cake Pan
Start by preparing your cake pan. You can use either a 9-inch cake pan or a springform pan depending on what you have on hand. Grease the bottom and sides of the pan with butter to prevent the cake from sticking. If you’re using a regular cake pan, it’s helpful to line the bottom with parchment paper. This makes it easy to remove the cookie cake once it’s baked. If using a springform pan, just line the bottom.
Step 2: Creaming the Butter and Sugars
In a stand mixer (or with a hand mixer), cream together the unsalted butter, brown sugar, and granulated sugar. Beat these ingredients for about 3 minutes, until they become light, fluffy, and pale in color. This step is essential for creating the perfect texture in your cake—creaming the butter and sugars properly helps to incorporate air into the batter, which is key for a light, fluffy cookie cake.
Step 3: Adding the Eggs and Vanilla
Add in your eggs and egg yolk one at a time, making sure to scrape down the sides of the bowl after each addition. Follow up with the vanilla extract. Continue mixing until everything is well combined. This is when your batter starts to come together and take on that signature cookie dough-like consistency.
Step 4: Mixing in the Dry Ingredients
Next, sift in the all-purpose flour, baking soda, and sea salt. Mix these dry ingredients into the wet mixture just until combined. Be careful not to overmix; doing so could result in a dense cookie cake. When the dough is almost formed, stir in the chopped Oreos. These pieces of Oreo cookie will bake into the dough, providing that delicious, signature crunch in each bite.
Step 5: Baking the Oreo Cookie Cake
Transfer the dough into your prepared cake pan, spreading it out evenly with an offset spatula. Bake in a preheated oven at 350°F (180°C) for 22-30 minutes, or until the top is golden brown, and a toothpick inserted into the center comes out clean. Keep an eye on the cake as it bakes, as ovens can vary. Once done, remove it from the oven and let it cool completely on a wire rack before removing it from the pan. If you used a cake pan, carefully lift the parchment to remove the cookie from the pan and transfer it to a serving plate.
Step 6: Making the Vanilla Buttercream Frosting
While the cookie cake is cooling, prepare the frosting. In a stand mixer, cream together the unsalted butter and powdered sugar until smooth and fluffy. Add in the heavy cream, vanilla extract, and a pinch of sea salt. Beat the frosting on medium speed until it is light and fluffy. If it’s too thick, you can add a little more cream to achieve your desired consistency.
Step 7: Decorating the Oreo Cookie Cake
Once the cake has cooled, it’s time to decorate. Fill a pastry bag fitted with a star tip with the vanilla buttercream frosting. Pipe the frosting onto the top of the cookie cake, making beautiful swirls or rosettes. For a finishing touch, garnish with chopped Oreos or colorful sprinkles, or serve with a scoop of vanilla ice cream for an extra indulgent treat.
Notes
- Oreos: While the classic Oreo is the star of this cake, feel free to experiment with other Oreo varieties. Golden Oreos, Java Chip, Pumpkin Spice, or even Mint Oreos would add a fun twist to this recipe. You can also try mixing in crushed Heath bars, chocolate chips, or even pieces of peanut butter cups for a unique take.
- Frosting Variations: While vanilla buttercream is the classic choice, you can swap it out for a variety of frostings. Chocolate ganache or cream cheese frosting would complement the Oreo flavor wonderfully. If you want a lighter, less sweet option, a dollop of whipped cream would be delicious. You could even mix in some crushed Oreos into the frosting for added texture and flavor.
- Storage: If you have any leftover Oreo Cookie Cake, store it in an airtight container at room temperature for 3-4 days. This cake stays moist and delicious even after a couple of days! For longer storage, you can freeze slices or the whole cake for up to a month.