Oreo Cookie Cake

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!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 1047

Author Ashlyn Edwards | Belle of the Kitchen

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!

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