This giant Oreo cookie cake delivers everything you want from a bakery-style cookie cake: crisp edges, a soft, gooey center, and crushed Oreos in every bite. Topped with creamy vanilla buttercream, it’s an easy, better-than-bakery dessert that feels special without a lot of effort.
When friends or family ask for an Oreo birthday treat, I usually reach for a chocolate Oreo cake or hi-hat Oreo cupcakes. But sometimes someone says they “don’t like cake,” so I make this cookie cake instead. It’s quick, straightforward, and always a crowd-pleaser.
There’s no chill time and no scooping individual cookies — the dough bakes right in a pan so the center stays thick, soft, and chewy while the outer edge crisps up just like a bakery cookie cake.
How to Make It
1
Line the bottom of a 9-inch cake pan or springform pan with parchment. If using a cake pan, place two long strips of parchment in an X and top with a parchment round for easy removal.
2
Cream the butter, light brown sugar, and granulated sugar until fluffy, about 3 minutes. Add eggs one at a time, scraping the bowl, then stir in vanilla.
3
Stir in the flour, baking soda, and salt until just combined. Fold in roughly chopped Oreos so every bite has cookie pieces. You can swap in Golden Oreos or other flavors, or add chocolate chips or chopped toffee for variation.
4
Spread the cookie dough evenly into the prepared pan. Press extra Oreo crumbs or pieces on top for a bakery finish. Bake at 350°F (180°C) until the top is golden and a toothpick comes out clean, about 22–30 minutes. Cool completely before removing from the pan.
5
While the cake cools, make the vanilla buttercream: beat butter and powdered sugar until combined, then mix in heavy cream, vanilla, and a pinch of salt. Beat until light and fluffy. For a richer option, swap in chocolate fudge frosting or fold finely crushed Oreos into the frosting for extra cookies-and-cream flavor.
6
Pipe a border of buttercream around the top, sprinkle with extra Oreo crumbs or sprinkles, and serve. The frosting makes it celebratory for birthdays, but the cake is just as tasty plain straight from the pan.
What I love about this recipe is that the Oreo flavor shines through instead of being buried under lots of chocolate. If you prefer a denser, fudgier treat, try Oreo brookies for a brownie-forward take with crushed Oreos baked into the batter.
I can’t wait for you to try it!
—Cambrea 🫶🏻
If you tried this or any other recipe on my website, please tell me how it went in the comments and leave a star rating — I love hearing from you!
Oreo Cookie Cake
Equipment
- 9 inch springform pan OR
- 9-inch cake pan
Ingredients
Oreo Cookie Dough
- 3/4 cup unsalted cultured butter, cool room temperature
- 1 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
- 2 1/3 cups all-purpose flour
- 2 cups chopped Oreo cookies
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
Vanilla Frosting
- 6 tablespoons unsalted butter, room temperature
- 1 cup powdered sugar
- 2 teaspoons heavy cream
- 1/2 teaspoon vanilla extract
- Pinch fine sea salt
Instructions
-
Preheat the oven to 350 F / 180 C. Butter the bottom and sides of a 9-inch cake pan or springform pan and line the bottom as needed.
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In a mixer, cream the butter, brown sugar, and granulated sugar until fluffy, about 3 minutes.
-
Mix in the eggs one at a time, scraping the bowl, then add vanilla.
-
Add the flour, baking soda, and salt, mixing until almost combined. Fold in the chopped Oreos. Spread dough evenly in the prepared pan and bake 22–30 minutes until golden and a toothpick comes out clean. Cool completely before removing from the pan.
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Tip: If using a cake pan, use the parchment strips to lift the cookie out, peel off the parchment, and transfer to a serving plate.
-
While the cake cools, make the frosting: cream butter and powdered sugar, then add heavy cream, vanilla, and salt. Beat until light and fluffy.
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Fill a pastry bag with frosting and pipe a star-tip border on top. Garnish with chopped Oreos or sprinkles and enjoy.
Notes
| Calories: 599 kcal
| Carbohydrates: 81 g
| Protein: 6 g
| Fat: 29 g
The calorie information is an estimate and not guaranteed to be exact.