Ultimate Oreo Cookie Cake: A Cookies and Cream Masterpiece.

This Oreo Cookie Cake is a sophisticated hybrid between a giant, chewy chocolate chip cookie and a decadent layer cake. Unlike a standard sponge cake, this features a dense, buttery crumb packed with crushed Oreo pieces, creating a “cookies within a cake” experience.¹

The technical secret to this recipe is the use of browned butter and a high ratio of brown sugar, which ensures the cake remains moist and chewy rather than dry or bready. It is a reliable, high-impact dessert that serves as the perfect centerpiece for celebrations.

Ingredients

The Cookie Cake Base

225g Unsalted Butter: Melted and cooled (or browned for extra depth).
200g Light Brown Sugar: Packed.
100g Granulated Sugar.
1 Large Egg + 1 Egg Yolk: Room temperature.
1 Tablespoon Vanilla Extract.
320g All-Purpose Flour.
1 Teaspoon Baking Soda.
1/2 Teaspoon Salt.
15 Oreo Cookies: Coarsely chopped.
100g White Chocolate Chips.

The Oreo Buttercream Frosting

115g Unsalted Butter: Softened.
250g Powdered Sugar.
2 Tablespoons Heavy Cream.
5 Oreo Cookies: Finely crushed into a powder.
1/2 Teaspoon Vanilla Extract.

Instructions

1. Prep the Pan and Butter

Preheat your oven to 175°C. Grease a 23cm (9-inch) springform pan or cake pan and line the bottom with parchment paper. Melt the butter and let it cool slightly; this ensures the sugars don’t dissolve too quickly, maintaining the chewy texture.

2. Mix the Wet Ingredients

In a large bowl, whisk the melted butter with the brown sugar and granulated sugar until no lumps remain. Add the egg, egg yolk, and vanilla, whisking vigorously for about 1 minute until the mixture looks glossy.

3. Incorporate Dry Ingredients

Fold in the flour, baking soda, and salt using a spatula until just combined. Do not overmix, as this will develop too much gluten and make the cake tough. Fold in the chopped Oreos and white chocolate chips.

4. The Bake

Press the dough evenly into the prepared pan. It will be thick and tacky. Bake for 20 to 25 minutes. The edges should be golden brown and set, but the center should still look slightly underbaked. It will firm up as it cools.

5. Create the Oreo Frosting

While the cake cools completely, beat the softened butter and powdered sugar until creamy. Stir in the heavy cream, vanilla, and the finely crushed Oreo powder. The frosting should be stiff enough to hold its shape when piped.

6. Decorate

Once the cake is entirely cold, pipe decorative swirls of buttercream around the border. Place mini Oreos or extra cookie chunks into the frosting for a professional finish.

Flavor & Texture Notes

The primary sensation is buttery, cream-filled crunch. The cake base has a texture similar to a thick, soft-baked cookie—dense and chewy—while the white chocolate chips mimic the “cream” filling of an Oreo.

The Oreo buttercream adds a velvety, sugary finish that amplifies the cocoa notes of the cookie pieces. Every bite offers a contrast between the soft dough and the crisp, dark chocolate wafers.

Tips & Variations

The “Soft Center” Rule: If you prefer a gooey, molten center, pull the cake out at the 20-minute mark. For a sturdier, cake-like slice, leave it in for the full 25 minutes.
Double Chocolate: Replace 30g of the flour with dark cocoa powder for an “Extra Dark” Oreo experience.
Ice Cream Sandwich: Slice the cake in half horizontally once cold and fill it with a layer of softened vanilla bean ice cream.

Storage & Maintenance

Room Temperature: Store in an airtight container for up to 4 days.
Reheating: A 10-second pulse in the microwave will soften the butter in the base, making it taste like it just came out of the oven.
Freezing: The un-frosted cake base freezes beautifully for up to 2 months. Thaw at room temperature before adding the buttercream.

FAQ

Why did my Oreo pieces get soggy?

Using “Double Stuf” Oreos in the base can sometimes introduce too much moisture. Original Oreos are preferred for the baking process as the wafers remain crisper.

Can I use a different size pan?

Yes, but you will need to adjust the bake time. A 20cm (8-inch) pan will result in a thicker cake and require 3–5 extra minutes.

My frosting is too thin. How do I fix it?

Add more powdered sugar, one tablespoon at a time, until the desired piping consistency is reached. If it’s too thick, add a tiny splash of heavy cream.

Conclusion

The Ultimate Oreo Cookie Cake is a masterclass in the “Cookies and Cream” flavor profile. By focusing on a chewy, brown-sugar-heavy base and incorporating real cookie powder into the frosting, you create a dessert that is consistently decadent and nostalgic. It is a reliable recipe that provides a high-impact, celebratory experience.