There are
desserts that spark pure joy, and this Oreo cookie cake is one of them. It’s inspired by chocolate chip cookie cakes—the giant cookies sold in malls and grocery stores that are decorated with frosting piped around the edges and sometimes a big, cursive “Happy Birthday” in the middle. This homemade version takes things to the next level by putting cookies in the cookie cake. It’s packed with chopped Oreos (in place of chocolate chips), decorated with a rich Oreo buttercream (in place of plain chocolate or vanilla), and crowned with even more Oreos. And it nails the ideal cookie cake texture: soft, tender, and chewy in the middle, with slightly crisp edges—thanks to melted butter, the ratio of brown sugar to white sugar, and an extra egg yolk. What’s not to love, right?
Like any good cookie cake, this one is perfect for birthday parties and celebrations—or just whenever the mood strikes. It’s super-simple to prep, assemble, and bake. Since the dough is pressed into a cake pan, there’s no need to chill it first.
And while you could technically dig into your cookie cake while it’s still warm and gooey, decorating it is the really fun part. (Plus, you’d miss out on the ridiculously good Oreo buttercream!) This recipe makes enough frosting to pipe around the edges, with a little extra for adding a message or some additional flourishes. A star piping tip works well for the border and a small, straight tip for any writing, but even a plastic zip-top bag with the corner cut off works just fine.
Did you try making this? Let us know how it went in the comments!
There are
desserts that spark pure joy, and this Oreo cookie cake is one of them. It’s inspired by chocolate chip cookie cakes—the giant cookies sold in malls and grocery stores that are decorated with frosting piped around the edges and sometimes a big, cursive “Happy Birthday” in the middle. This homemade version takes things to the next level by putting cookies in the cookie cake. It’s packed with chopped Oreos (in place of chocolate chips), decorated with a rich Oreo buttercream (in place of plain chocolate or vanilla), and crowned with even more Oreos. And it nails the ideal cookie cake texture: soft, tender, and chewy in the middle, with slightly crisp edges—thanks to melted butter, the ratio of brown sugar to white sugar, and an extra egg yolk. What’s not to love, right?
Like any good cookie cake, this one is perfect for birthday parties and celebrations—or just whenever the mood strikes. It’s super-simple to prep, assemble, and bake. Since the dough is pressed into a cake pan, there’s no need to chill it first.
And while you could technically dig into your cookie cake while it’s still warm and gooey, decorating it is the really fun part. (Plus, you’d miss out on the ridiculously good Oreo buttercream!) This recipe makes enough frosting to pipe around the edges, with a little extra for adding a message or some additional flourishes. A star piping tip works well for the border and a small, straight tip for any writing, but even a plastic zip-top bag with the corner cut off works just fine.
Did you try making this? Let us know how it went in the comments!
- Yields:
-
8 – 12
serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 1 hr
- Cal/Serv:
- 809
Directions
-
Cookie Cake
- Step 1
Place a rack in center of oven; preheat to 350°. Grease a 9″ springform pan or cake pan with cooking spray. Line bottom of pan with parchment, then grease parchment with cooking spray.
- Step 2Coarsely chop each Oreo (6 to 8 pieces per cookie) and transfer to a small bowl. (Don’t include the fine crumbs that fall off when chopping; either discard or reserve for the Oreo buttercream frosting.) In a small bowl, whisk flour, salt, and baking soda until combined.
- Step 3In a large bowl, using a handheld mixer (or in the large bowl of a stand mixer fitted with the paddle attachment), beat butter, brown sugar, and granulated sugar on medium-high speed until smooth and fluffy. Add egg, egg yolk, and vanilla and beat, scraping down bowl as needed, until well incorporated. Add dry ingredients and beat on low speed until just combined.
- Step 4Using a spatula, fold in Oreos (you don’t want to crush them with the mixer); reserve a few pieces for the top. Spread dough into prepared pan, then press reserved pieces on top.
- Step 5Bake cake until lightly golden across the top and just firm to the touch, 20 to 24 minutes (the middle will look soft, but it’ll continue to set up as it cools). Transfer pan to a wire rack and let cool.
- Step 1
-
Oreo Buttercream & Assembly
- Step 1In a food processor, pulse 5 Oreos until fine crumbs form (or place cookies in a sealed zip-top bag and crush with a rolling pin).
- Step 2In a large bowl, using handheld mixer (or in the large bowl of stand mixer fitted with the whisk attachment), beat butter on medium-high speed until smooth. Add crushed Oreos, milk, cocoa powder, and vanilla and beat on medium speed, scraping down bowl as needed, until well combined, about 2 minutes. Reduce mixer speed to low. Gradually add confectioners’ sugar, a little at a time, and beat, scraping down bowl as needed, until incorporated. Increase mixer speed to high and continue to beat until fluffy, about 1 minute more. Add more milk or confectioners’ sugar until desired consistency is reached.
- Step 3Remove cake from pan; discard parchment. Place cake on a cake stand or platter. Pipe Oreo buttercream in decorative mounds around the perimeter, then add any additional flourishes or writing. Cut remaining 6 Oreos in half. Nestle halved Oreos around the perimeter (tip: dab each cookie with a little extra frosting to adhere to cake), if desired.
Related Video: Oreo Icebox Cake
