Table of Contents

Use a kitchen scale. This is truly *my #1 baking tip* for consistent results every time! Measuring ingredients by weight, especially flour, prevents adding too much, which can lead to a dry, crumbly, and dense cookie cake. A scale ensures accuracy and guarantees that gooey, chewy texture you’re after.

Line the pan. This step is absolutely crucial, especially if you’re using a standard round cake pan rather than a springform pan. Without proper lining, the thick cookie dough will stick, making removal incredibly difficult and potentially damaging your beautiful cookie cake. Use parchment paper strips in an ‘X’ shape on the bottom and sides for easy lifting.

Use room temperature ingredients. Just like with any high-quality cookie recipe, ensuring your butter and eggs are at room temperature is vital. This allows them to cream together smoothly and evenly, creating an emulsified batter that bakes consistently and contributes to a tender, uniform crumb in your Oreo cookie cake.

Maintain an even thickness. Once your delightful cookie dough is ready, spread it uniformly into the prepared cake pan. This ensures that the entire cookie cake bakes at the same rate, preventing burnt edges or an undercooked center. An offset spatula or the back of a spoon works wonders for achieving a smooth and level surface.

Customize your frosting. While classic vanilla buttercream is fantastic, don’t hesitate to elevate your Oreo cookie cake. Consider blending finely crushed Oreos into your frosting for an extra burst of cookies and cream flavor. You could also experiment with chocolate fudge, cream cheese, or peanut butter frosting. For an ultimate dessert experience, serve slices warmed with scoops of vanilla or Oreo ice cream!

Use a sharp knife for slicing. To achieve perfectly clean, Instagram-worthy slices of your Oreo cookie cake, a sharp knife is your best friend. For the cleanest cuts, wipe the blade clean with a warm, damp cloth between each slice to remove any sticky frosting or crumbs.

Step 1: Line the baking pan. Begin by preheating your oven and preparing your baking pan. Butter the bottom and sides of a 9-inch cake pan. Then, for effortless removal, line the bottom with two long strips of parchment paper, crossing them in an X shape. Finish by placing a round of parchment paper on the bottom to cover the entire base. If using a springform pan, only lining the bottom is sufficient.

Step 2: Combine the wet ingredients. In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), cream together the room temperature butter and both sugars until the mixture is light, fluffy, and pale in color. This process typically takes about 3 minutes. Then, incorporate the eggs and the extra egg yolk one at a time, scraping down the sides of the bowl between additions to ensure everything is well combined. Finish by mixing in the vanilla extract.

Step 3: Fold in the dry ingredients. Gently mix in the all-purpose flour, baking soda, and salt into the wet ingredients. Mix until just barely combined, with a few pockets of flour still visible. This prevents overmixing, which can lead to a tough cookie cake. At this point, carefully fold in the roughly chopped Oreo cookies, distributing them evenly throughout the dough.

Step 4: Press the cookie dough into the pan. Transfer the entire cookie dough mixture into your prepared pan. Use an offset spatula or the back of a spoon to gently but firmly spread the dough evenly across the bottom, ensuring consistent thickness. If desired, press a few extra Oreo crumbs and pieces onto the top for a beautiful, crunchy garnish. Then, bake the cake in your preheated oven until the top is golden brown and a toothpick inserted into the center comes out clean or with moist crumbs. Once baked, allow it to cool completely on a wire rack before you even think about frosting it.

Step 5: Make the vanilla frosting. While your Oreo cookie cake cools, prepare the delightful vanilla buttercream. In a clean mixing bowl, cream the room temperature butter and powdered sugar together until smooth and fully combined. Next, mix in the heavy cream and vanilla extract. Beat the mixture on medium-high speed until it transforms into a super light, airy, and fluffy frosting – perfect for piping!

If vanilla isn’t your preference, feel free to switch it up! Try a tangy cream cheese frosting, a rich chocolate fudge frosting, or even enjoy the cookie cake plain!

Step 6: Decorate the top of the cake. Once the cookie cake is completely cool, transfer your fluffy buttercream into a pastry bag fitted with your favorite star tip (I used a French star tip, Azteco #869 for classic dollops). Pipe beautiful dollops or a decorative border around the edge of the cake. For extra flair and a festive touch, garnish with colorful sprinkles, more chopped Oreo pieces, or a drizzle of chocolate ganache. Get creative and make it your own edible masterpiece!

If you’re aiming for a more elaborate frosting design, you can easily double the frosting recipe and cover the entire cake!

Storage: To keep your Oreo cookie cake tasting fresh and delicious, it’s best stored in an airtight container. At room temperature, it will remain delightful for **3-4 days**. This dessert is quite resilient and can be stored effectively both with or without the vanilla buttercream frosting, offering flexibility based on your preference or presentation needs.

Freezing: If you’re looking to extend the enjoyment of your cookie cake, freezing is an excellent option. Store individual cut slices or the entire cake in an airtight container or wrap them tightly in plastic wrap and then aluminum foil. It will keep well in the freezer for up to one month. You can freeze it with or without the frosting on top, depending on how you plan to serve it later.

Make Ahead: While this Oreo cookie cake is incredibly quick to prepare, I generally don’t recommend making the cookie dough too far in advance. It bakes best when mixed and baked right away to achieve that perfect chewy texture. However, the good news is that this cake tastes just as delicious, if not better, on the second day as it does on the first! This makes it an ideal dessert for baking the day before your event, allowing you to focus on other preparations without compromising flavor or texture.

Yes, you absolutely can! An 8-inch springform pan would work well for this recipe. Keep in mind that using a smaller pan will result in a thicker cookie cake, which means it will likely require a longer baking time. Always keep an eye on it and use the toothpick test to determine doneness.

A springform pan offers the easiest removal once the cake is baked, thanks to its removable sides. However, if you don’t own a springform pan, a regular cake pan works perfectly fine! Just be sure to follow the lining instructions (see process photo #1 above) to ensure easy removal without any sticking.

The best way to check for doneness is to insert a toothpick or a thin wooden skewer into the center of the cake. If it comes out clean or with only a few moist crumbs attached, your cookie cake is ready to be pulled from the oven. Avoid overbaking to maintain that deliciously gooey center!

Absolutely not! One of the fantastic advantages of this particular recipe is that it was specifically designed to be baked right away. You can happily skip the chill time and get straight to baking, saving you precious minutes and satisfying your cookie cake cravings even faster.

For the classic, elegant dollops of frosting around the border, I used a French star tip, specifically the Azteco #869. This tip creates a beautiful, defined star shape that adds a professional touch to your homemade cookie cake.

If you find yourself with extra Oreos (a rare but delightful problem!), the possibilities are endless! Check out all of my Oreo recipes for a wealth of inspiration, from milkshakes to other baked goods!

While this recipe uses all-purpose flour, you can often substitute a 1:1 gluten-free all-purpose flour blend. Just ensure your Oreos are also gluten-free (some brands offer them) and check for any other hidden gluten in your ingredients.

Decorating is where the fun really begins! Beyond sprinkles, consider adding holiday-themed M&M’s, a drizzle of colored candy melts, edible glitter, or even small chocolate candies. You can also color the buttercream frosting to match your event’s theme.