Dessert

Oreo Cookie Cake Recipe

ByZoe Lane March 4, 2026March 4, 2026

Introduction

This Oreo Cookie Cake combines the rich, creamy flavors of classic Oreos with a soft, buttery cake base. It’s perfect for celebrations or whenever you crave a sweet treat with a bit of crunch.

The image shows a close-up of a round Oreo cookie cake on a white plate, set on a white marbled surface. The cake has two visible layers: a dark chocolate base layer and a creamy white top layer. The top layer is decorated with thick swirls of white frosting around the edges and scattered crushed Oreo cookie crumbs in the center. Large whole Oreo cookies are placed evenly on top of the frosting swirls. A slice has been cut out, showing the contrast between the dark chocolate base and the creamy white top. The photo captures the details of the frosting texture and cookie pieces clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup unsalted cultured butter
1 cup light brown sugar
1/4 cup granulated sugar
2 large eggs
2 1/3 cups all-purpose flour
2 cups chopped Oreos
6 tablespoons unsalted butter (for frosting)
1 cup powdered sugar

Instructions

Step 1: Preheat your oven to 350°F (180°C) and prepare your cake pan by greasing it or lining it with parchment paper.
Step 2: In a large bowl, cream together the 3/4 cup butter, light brown sugar, and granulated sugar until the mixture becomes fluffy and light in color.
Step 3: Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract if you like, to enhance the flavor.
Step 4: Gradually combine the all-purpose flour into the wet ingredients, folding gently. Then fold in the chopped Oreos, ensuring they are evenly distributed.
Step 5: Spread the batter evenly in the prepared pan and bake for 22 to 30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Step 6: While the cake cools, prepare the frosting by creaming together 6 tablespoons of butter and 1 cup powdered sugar. Add a splash of cream, vanilla extract, and a pinch of salt, mixing until smooth and creamy.
Step 7: Once the cake has completely cooled, spread the frosting evenly over the top and decorate with extra Oreos if desired.

Tips & Variations

For extra moisture, consider adding a tablespoon of sour cream or Greek yogurt to the batter.
Try using crushed Oreos in the frosting for added texture.
Use gluten-free flour to make this cake suitable for gluten-sensitive guests.

Storage

Store the Oreo Cookie Cake in an airtight container in the refrigerator for up to 4 days. For best flavor and texture, bring it to room temperature before serving. You can also freeze the cake (without frosting) for up to 2 months; thaw overnight in the refrigerator before frosting and serving.

How to Serve

A close-up of a round cake with two visible layers: a dark chocolate base and a thick creamy white frosting layer on top. The top layer is decorated with large, whole Oreo cookies placed evenly around the edge, and swirls of white cream piped between the cookies. There are also small crushed Oreo crumbs scattered across the frosting, giving a textured look. The cake sits on a white marbled surface with a slice slightly removed to show the inside layers. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of cultured butter?

Yes, regular unsalted butter works perfectly fine. Cultured butter adds a slight tang, but it is not essential for this recipe.

Is it necessary to chop the Oreos for the cake?

Chopping the Oreos helps to distribute their flavor and texture evenly throughout the cake. You can crush them finer or break into larger chunks depending on your texture preference.