This Oreo Cookie Cake is rich, chewy, and so delicious. A giant cookie stuffed with Oreos and topped with an Oreo buttercream that will knock your socks off!

For more yummy Oreo recipes, be sure to check out my Oreo Chocolate Chip Cookies, Oreo Four Layer Dessert, and Oreo Chocolate Chip Cheesecake Bars.

two slices of oreo cookie cake

Cookie cake has always been one of my favorite desserts.

I worked at a department store in the mall when I was in college, and my favorite lunch used to be a slice of cookie cake from one of those cookie bakeries in the food court. Real healthy, right?

a large oreo cookie cake with frosting

While I try not to eat cookie cake for lunch anymore (at least not all the time), I love being able to make it at home for birthdays, special occasions, or anytime the mood strikes.

Oreo Cookie Cake was a request from my oldest son who loves any and all things Oreo, and I have to say that it turned out pretty incredible!

a fork and a slice of cake on a plate

Oreo Cookie Cake is amazing for so many reasons:

  • easy to make
  • less work and time involved than making individual cookies
  • no risk of dough spreading; it’s all contained in one pan
  • perfect for birthdays, holidays, and special occasions
  • makes a great alternative to regular cake; especially for those who might not like cake
  • easy to adapt to different flavors (if Oreo Cookie Cake  isn’t your thing, try it with a different filling!)

a side shot of a sliced into cookie cake

Ingredients for Oreo Cookie Cake (See Measurements in Recipe Card Below!)

  • all purpose flour
  • corn starch
  • baking soda
  • salt
  • unsalted butter
  • brown sugar
  • white granulated sugar
  • eggs
  • vanilla extract 
  • Oreos
  • heavy cream
  • powdered sugar

How to Make Oreo Cookie Cake – Step by Step

Step 1: Preheat oven

Preheat the oven to 350 degrees Fahrenheit. Line the bottom of a 9-inch round springform pan with parchment paper that has been cut in a circle to fit. Spray the sides of the pan with non-stick cooking spray.

Step 2: Mix dry ingredients

Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl until combined.

Step 3: Cream butter and sugars together

In a separate large bowl, beat 3/4 cup room temperature butter until smooth using an electric mixer. Add the brown sugar and granulated white sugar and beat until light and fluffy, about 3 minutes.

Step 4: Combine 

Beat in the eggs and 1 teaspoon vanilla extract. Gradually add the dry ingredients, beating over low speed, until just combined.

step by step photos for how to make an oreo cookie cake

Step 5: Bake

Stir in the 2 cups of crushed Oreos then press the dough into the prepared pan. Press some crumbled Oreo bits on top. Bake you’re Oreo Cookie Cake for 20-25 minutes, or until the top is golden brown and the center is set.

Step 6: Make Oreo buttercream frosting

To make the Oreo buttercream frosting, beat 1 cup of room temperature butter in a large bowl with an electric mixer. Pour in the heavy cream and 1 teaspoon vanilla extract and beat again until smooth. Gradually add the powdered sugar, then stir in the Oreo crumbs.

Step 7: Decorate

Let the cookie cake cool for at least 1 hour before spreading the buttercream on top or piping into a design. I used a Wilton 1M star piping tip to pipe the design onto the cake. Crumble 2-3 more Oreos around the top of the cake for garnish, if desired.

a large oreo cookie cake with frosting

Tips and Notes

  • Line your pan with parchment paper. Use a pencil to trace the outline for the bottom of your springform pan onto a piece of parchment paper. Cut it out and place it in the bottom of your pan before adding your Oreo Cookie Cake batter to the pan. This will help prevent your cookie cake from sticking to the bottom of the pan and will make removal easier.
  • Use room temperature eggs. This will help your ingredients to incorporate smoothly. If you haven’t had time to let your eggs come to room temperature, simply place them in a bowl of warm water for five minutes before adding to the batter.
  • Piping the frosting: I used a Wilton 1M tip to pipe the frosting on my Oreo Cookie Cake. You will probably have some leftover. I recommend using the leftovers as a dessert dip for pretzels or graham crackers! Or if you’d like to do some more baking, use it to frost some Buttermilk Chocolate Cupcakes.
  • Change up the flavor. You could easily swap the Oreos for another filling of your choice. Chocolate chips, white chocolate chips, peanut butter chips, or M&Ms would be great options. 
  • If you’d rather try a different kind of frosting, I have a delicious vanilla buttercream that would work great instead!

a fork and a slice of cake on a plate

What kind of pan to use for Oreo Cookie Cake

My favorite kind of pan to use when making cookie cakes is a 9 inch springform pan. It bakes evenly and makes removal of your cookie cake simple and damage free when serving. You can also use a 9 inch cake pan that has been sprayed well with cooking spray, or even a square baking pan if shape doesn’t matter to you!

a slice of cookie cake with oreo frosting

Make Ahead and Storage Options 

To make in advance: prepare your Oreo Cookie Cake and store in an airtight container on the counter for up to 24 hours in advance. Prepare the frosting separately and store in the fridge until ready to use.

To store leftovers: any leftover cookie cake can be stored in an airtight container in the fridge for up to 1 week.

Freezer option: you can also freeze your unfrosted Oreo Cookie Cake. Simply place either the entire cookie cake or individual slices in a freezer safe container and freeze for up to three months. Thaw at room temperature for 2 hours before adding frosting and serving.

a slice of cake on a cake server lifted from a cake

a slice of cake on a plate

More Cake Recipes You Should Try!

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two slices of oreo cookie cake
5 from 43 ratings

Recipe: Oreo Cookie Cake

Yield: 8
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
This Oreo Cookie Cake is rich, chewy, and so delicious. A giant cookie stuffed with Oreos and topped with an Oreo buttercream that will knock your socks off!
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Ingredients

For the cake

  • 2 1/2 cups all purpose flour
  • 1 Tablespoon cornstarch
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, 1 1/2 sticks, at room temperature
  • 1/2 cup light brown sugar
  • 1/2 cup white granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups crushed Oreos

For the Oreo buttercream frosting

  • 1 cup unsalted butter, 2 sticks, at room temperature
  • 3 Tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 15 Oreos, frosting from centers removed and crumbled to a fine crumb

Instructions
 

  • Preheat the oven to 350 degrees Fahrenheit. Line the bottom of a 9-inch round springform pan with parchment paper that has been cut in a circle to fit. Spray the sides of the pan with non-stick cooking spray.
  • Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl until combined.
  • In a separate large bowl, beat 3/4 cup room temperature butter until smooth using an electric mixer. Add the brown sugar and granulated white sugar and beat until light and fluffy, about 3 minutes.
  • Beat in the eggs and 1 teaspoon vanilla extract. Gradually add the dry ingredients, beating over low speed, until just combined.
  • Stir in the 2 cups of crushed Oreos then press the dough into the prepared pan. Press some crumbled Oreo bits on top. Bake for 20-25 minutes, or until the top is golden brown and the center is set.
  • To make the Oreo buttercream frosting, beat 1 cup of room temperature butter in a large bowl with an electric mixer. Pour in the heavy cream and 1 teaspoon vanilla extract and beat again until smooth. Gradually add the powdered sugar, then stir in the Oreo crumbs.
  • Let the cookie cake cool for at least 1 hour before spreading the buttercream on top or piping into a design. I used a Wilton 1M star piping tip to pipe the design onto the cake. Crumble 2-3 more Oreos around the top of the cake for garnish, if desired.

Notes

  • Line your pan with parchment paper. Use a pencil to trace the outline for the bottom of your springform pan onto a piece of parchment paper. Cut it out and place it in the bottom of your pan before adding your Oreo Cookie Cake batter to the pan. This will help prevent your cookie cake from sticking to the bottom of the pan and will make removal easier.
  • Use room temperature eggs. This will help your ingredients to incorporate smoothly. If you haven’t had time to let your eggs come to room temperature, simply place them in a bowl of warm water for five minutes before adding to the batter.
  • Piping the frosting: I used a Wilton 1M tip to pipe the frosting on my Oreo Cookie Cake. You will probably have some leftover. I recommend using the leftovers as a dessert dip for pretzels or graham crackers! Or if you'd like to do some more baking, use it to frost some Buttermilk Chocolate Cupcakes.
  • Change up the flavor. You could easily swap the Oreos for another filling of your choice. Chocolate chips, white chocolate chips, peanut butter chips, or M&Ms would be great options. 
  • If you'd rather try a different kind of frosting, I have a delicious vanilla buttercream that would work great instead!
Cuisine: American
Course: Dessert
Author: Ashlyn Edwards | Belle of the Kitchen
Calories: 1047kcal, Carbohydrates: 131g, Protein: 9g, Fat: 56g, Saturated Fat: 31g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 17g, Trans Fat: 2g, Cholesterol: 154mg, Sodium: 480mg, Potassium: 241mg, Fiber: 3g, Sugar: 81g, Vitamin A: 1384IU, Vitamin C: 1mg, Calcium: 53mg, Iron: 10mg
Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.