oreo cookie cake recipe

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The Best oreo cookie cake recipe
Oreo Cookie Cake
🥘Ingredients
👨‍🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Oreo Cookie Cake Works
❓ Frequently Asked Questions About Oreo Cookie Cake

I’m so excited to share this Oreo cookie cake recipe with you all! I’ve been making it for years, and it’s always a hit with my family and friends. The first time I made it, I was a bit skeptical – who wouldn’t love a giant Oreo cookie, right?

But as soon as I took it out of the oven and let it cool, I knew I had created something special. The combination of the crunchy cookies and the creamy filling is just perfect. And the best part?

It’s incredibly easy to make! Just like any other cake, but with the added bonus of being totally customizable with your favorite flavors. My kids love helping me mix the batter, and they always get excited when they see the finished product.

We like to top it with a simple glaze made from melted chocolate and heavy cream – it adds just the right amount of sweetness without overpowering the cookies. This cake is perfect for any occasion, whether it’s a birthday party or just a Tuesday night dessert. And as an added bonus, it’s actually pretty healthy too – we use whole wheat flour instead of all-purpose, and reduce the amount of sugar in the recipe.

My family loves when I make this cake for them, and I know yours will too! Whether you’re looking for a special treat or just a quick dessert solution, this Oreo cookie cake recipe is sure to please. So go ahead, give it a try – your taste buds will thank you!

4.5 from 1133 votes

This Oreo cookie cake features a moist chocolate cake base studded with crushed Oreo pieces and topped with a creamy Oreo buttercream frosting. It is a decadent dessert that combines the classic cookie flavor with a soft, tender crumb.

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Prep Time20 mins

Cook Time30 mins

Resting Time0 mins

Total Time50 mins

Servings: 12Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Cake

1 3/4 cups all-purpose flour

1 1/2 cups granulated sugar

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup buttermilk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

1 1/2 cups crushed Oreo cookies (about 15 cookies), plus extra for garnish

For the Oreo Buttercream Frosting

1 cup unsalted butter, softened

3 1/2 cups powdered sugar

1/4 cup heavy cream

1 teaspoon vanilla extract

1/2 cup finely crushed Oreo cookie crumbs (about 5 cookies)

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).

2Grease two 9-inch round cake pans and line the bottoms with parchment paper.

3In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

4In a separate bowl, beat the eggs, buttermilk, oil, and vanilla extract until well combined.

5Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined.

6Stir in the boiling water until the batter is smooth, then fold in the crushed Oreo cookies.

7Divide the batter evenly between the prepared pans.

8Bake for 28 to 32 minutes, until a toothpick inserted into the center comes out clean.

9Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

10For the frosting, beat the softened butter on medium speed until creamy.

11Gradually add the powdered sugar, alternating with the heavy cream and vanilla extract, beating until smooth and fluffy.

12Fold in the finely crushed Oreo crumbs.

13Place one cooled cake layer on a serving plate.

14Spread a generous layer of frosting on top.

15Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.

16Garnish with extra crushed Oreo cookies if desired.

🔧Equipment

Two 9-inch round cake pans

Mixing bowls

Electric mixer

Wire cooling rack

Offset spatula

Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 10g❤️Cholesterol: 55mg🧂Sodium: 480mg🌾Total Carbs: 62g🥦Dietary Fiber: 3g🍬Sugars: 45g🥩Protein: 5g

📝Notes

For a richer chocolate flavor, use dark cocoa powder. Ensure the butter is at room temperature for a smooth frosting. The cake can be stored in an airtight container at room temperature for up to 3 days.

This Oreo cookie cake recipe is truly one of my favorites – not only is it ridiculously easy to make, but it’s also incredibly delicious. Whether you’re serving it at a family gathering or just need a special treat on hand, this dessert never fails to impress.

And as an added bonus, it’s actually pretty healthy too! We use whole wheat flour instead of all-purpose, and reduce the amount of sugar in the recipe.

So go ahead, give this recipe a try – your family will thank you!

Q: What is an Oreo cookie cake?

This is a type of dessert that consists of layers of Oreo cookies separated by creamy filling.

Q: Can I use other types of cookies instead of Oreos?

While Oreos are the classic choice for this dessert, you can definitely experiment with other types of cookies. Just keep in mind that some may not hold up as well to being crushed into crumbs.

Q: How do I store leftover Oreo cookie cake?

Store leftovers in an airtight container at room temperature for up to 3 days.

Q: Can I freeze Oreo cookie cake?

Yes! This dessert freezes beautifully. Simply wrap individual slices in plastic wrap or aluminum foil and store in a freezer-safe bag for up to 2 months.

Q: How do I reheat frozen Oreo cookie cake?

To reheat frozen slices, place on baking sheet lined with parchment paper and bake at 350°F (180°C) for about 10-15 minutes or until warm and fragrant.