Cozy Oreo Cookie Cake: A Sweet Treat for Any Occasion
As the air turns crisp and cozy blankets come out of hiding, there’s something magical about filling our homes with the aroma of baking. This Oreo Cookie Cake takes me back to joyful afternoons spent in the kitchen, crafting delicious desserts alongside loved ones. I remember my little cousin, who could barely see over the counter, eagerly helping me crush Oreo cookies for this delightful cake, her giggles filling the air. With every bite, it brings back that warmth of family, laughter, and sweet memories. If you’re looking for a creamy fall dessert that encapsulates comfort, then you’re in for a delightful treat!
This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick & Easy: Perfect for busy afternoons, this recipe comes together in no time, making it a lovely last-minute dessert option.
- Crowd-Pleasing Delight: With its rich Oreo flavor, this cake satisfies sweet cravings and is sure to impress family and friends alike.
- Family-Friendly: It’s a fun recipe to make together, especially with little helpers eager to crush cookies and decorate.
- Perfectly Moist: The addition of unsalted cultured butter adds a creamy texture that makes each slice tender and heavenly.
- Customizable Frosting: The frosting can be adjusted to your taste; make it as creamy or as sweet as you desire!
Ingredients You’ll Need for Oreo Cookie Cake
- 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 (See notes below for measuring)
- 2 cups chopped Oreos
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 6 tablespoons unsalted butter (room temperature)
- 1 cup powdered sugar
- 2 teaspoons heavy cream
- 1/2 teaspoon vanilla extract
- Pinch fine sea salt
Let’s Make It Together
Preheat the oven to 350 F (180 C). Butter the bottom and sides of a 9-inch cake pan or springform pan. If using a cake pan, line the bottom with two long strips of parchment paper in an X shape, then place a parchment paper round to line the bottom. If using a springform pan, just line the bottom.
In a stand mixing bowl or with a hand mixer, cream together the butter, light brown sugar, and granulated sugar until fluffy, about 3 minutes.
Mix in the eggs and egg yolk, one at a time, scraping down the bowl in between each addition. Then, add the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix this dry mixture into the wet mixture. Just before fully combined, fold in the chopped Oreos.
Use an offset spatula to evenly spread the cookie dough into the prepared cake pan. Bake for 22-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the cake cool completely on a wire rack before removing it from the pan. Tip: If using a cake pan, have someone help you grab all of the parchment strips to lift the cookie from the pan. Then, gently pull the parchment off and transfer the cookie to a serving plate.
While the cake is cooling, in a mixing bowl, cream together the butter and powdered sugar until combined. Then mix in the heavy cream, vanilla, and a pinch of salt. Beat on medium speed until light and fluffy.
Fill a pastry bag with the frosting and use a star tip to decorate the top of the cooled cake. Garnish with colorful sprinkles or additional chopped Oreos, and savor every bite!
Fun Ways to Customize It
- Chocolate Ganache: Pour a rich chocolate ganache over the top for an indulgent twist that will have everyone swooning.
- Mint Oreo Version: Swap regular Oreos with mint Oreos for a refreshing and zesty take!
- Peanut Butter Swirl: Drizzle creamy peanut butter on top of the frosting for a decadent, nutty flavor infusion.
- Double Chocolate Delight: Add cocoa powder to the batter for a deeper chocolatey taste, making it a truly chocolaty Oreo treat!
Chef Emma’s Helpful Tips
- Make-Ahead Advice: This cake can be made a day in advance. Store it in an airtight container to maintain its freshness!
- Ingredient Swaps: If you’re out of unsalted cultured butter, regular unsalted butter works perfectly, too.
- Slicing Tricks: To slice perfectly even pieces, clean your knife between each cut for a smoother finish.
- Storage Suggestions: Store any leftovers in an airtight container in the fridge for up to 5 days.
Nutrition Information per Serving
- Serving Size: 1 slice
- Calories: 250
- Carbohydrates: 30g
- Sugar: 18g
- Fat: 12g
- Protein: 3g
- Sodium: 150mg
Frequently Asked Questions
Can I make this ahead? Yes, this Oreo Cookie Cake can be made a day in advance and stored in an airtight container to keep it fresh.
Can I use different ingredients? Absolutely! Feel free to mix and match with different flavors of Oreos or frostings based on your preference!
How do I store leftovers? Store leftover cake in an airtight container in the refrigerator for up to 5 days.
How long does it last? The cake will remain fresh for about 5 days if stored properly in the refrigerator.
A Cozy Closing Note
Baking this Oreo Cookie Cake brings a sense of joy and togetherness, reminding us to cherish the little moments shared in the kitchen with those we love. It’s not just a dessert; it’s a sweet memory wrapped in a tender slice of cake. Save this Oreo Cookie Cake to your holiday board so it’s ready when you need a cozy treat!
Let’s fill our homes with warmth and laughter, one slice at a time!
Print
Cozy Oreo Cookie Cake
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful Oreo Cookie Cake that brings warmth and joy, perfect for any occasion.
Ingredients
- 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
- 6 tablespoons unsalted butter (room temperature)
- 1 cup powdered sugar
- 2 teaspoons heavy cream
- 1/2 teaspoon vanilla extract
- Pinch fine sea salt
Instructions
- Preheat the oven to 350 F (180 C). Butter the bottom and sides of a 9-inch cake pan or springform pan, and line as needed.
- Cream together the unsalted cultured butter, light brown sugar, and granulated sugar until fluffy, about 3 minutes.
- Mix in the eggs and egg yolk, one at a time, scraping down the bowl in between each addition. Then, add the vanilla extract.
- Whisk together the flour, baking soda, and salt in a separate bowl. Gradually mix this dry mixture into the wet mixture, folding in the chopped Oreos just before fully combined.
- Spread the cookie dough evenly into the prepared cake pan. Bake for 22-30 minutes, or until golden brown and a toothpick inserted comes out clean.
- Let the cake cool completely on a wire rack before removing it from the pan.
- Cream together the unsalted butter and powdered sugar in a mixing bowl, then mix in the heavy cream, vanilla, and a pinch of salt, beating until light and fluffy.
- Fill a pastry bag with the frosting and decorate the cooled cake, garnishing with sprinkles or additional chopped Oreos.
Notes
This cake can be made a day in advance and stored in an airtight container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
