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Oreo Cookie Cake

Decadent Oreo Cookie Cake: Your New Favorite Dessert

Indulge in the delightful flavors of Oreo Cookie Cake, a magical dessert experience for all Oreo lovers.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted Cultured Butter Substitution: Regular unsalted butter can be used if cultured butter is unavailable.
  • 1 cup Light Brown Sugar Substitution: Can replace with granulated sugar, but texture may vary.
  • 1 cup Granulated Sugar
  • 2 large Eggs Important to use room temperature eggs for better incorporation.
  • 1 teaspoon Vanilla Extract
  • 2 cups All-Purpose Flour Tip: Measure properly to avoid a dry texture.
  • 1 cup Chopped Oreos Try substituting with seasonal Oreo flavors for variety.
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Fine Sea Salt
For the Frosting
  • 1 cup Butter Using unsalted butter lets you control the sweetness.
  • 4 cups Powdered Sugar Sift before measuring to avoid lumps.
  • 1/4 cup Heavy Cream Feel free to substitute with milk for a lighter version.
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Fine Sea Salt A pinch balances the sweetness perfectly.

Equipment

  • Mixing bowl
  • Hand mixer or stand mixer
  • 9-inch cake pan or springform pan
  • Spatula
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C) and prepare a 9-inch cake or springform pan by buttering it and lining with parchment paper.
  2. In a large mixing bowl, cream softened unsalted cultured butter, light brown sugar, and granulated sugar until light and fluffy.
  3. Add in two room temperature eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
  4. Gradually sift in all-purpose flour, baking soda, and fine sea salt to the butter mixture. Mix on low speed just until combined.
  5. Gently fold in the chopped Oreos with a spatula until evenly distributed throughout the dough.
  6. Spread the prepared dough evenly into your lined cake pan and bake for 22-30 minutes.
  7. Allow the Oreo Cookie Cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
  8. Prepare the frosting by whipping unsalted butter and powdered sugar until light and fluffy; then mix in heavy cream, vanilla extract, and a pinch of salt.
  9. Once the cake is cooled, frost the top and sides, and sprinkle additional chopped Oreos on top if desired.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 52gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 210mgPotassium: 130mgFiber: 1gSugar: 30gVitamin A: 600IUCalcium: 50mgIron: 1mg

Notes

Expert Tips: Weigh dry ingredients for accuracy, use room temperature eggs, avoid overmixing, cool completely before frosting, and experiment with flavors.

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