Oreo Cookie Cake
User Reviews
5
Oreo Cookie Cake
Description
The Oreo Cookie Cake starts with a batter made from all-purpose flour, cornstarch, baking soda, and salt, combined with butter, sugars, eggs, vanilla, and ample crushed Oreo cookies. Baked in a springform pan, it develops a golden crust with a set center, boasting a soft crumb with chunks of Oreo inside. The Oreo buttercream frosting is crafted using butter, heavy cream, vanilla, powdered sugar, and finely crumbled Oreo frosting centers, delivering a smooth and rich topping that complements the cake well. The parchment-lined pan ensures easy removal and preserves the cake's shape.
The cake can be served as a special dessert for celebrations or casual gatherings where an Oreo flavor is desired in cake form. The frosting can be piped decoratively to enhance presentation. This recipe yields a single-layer cake about 9 inches in diameter, suitable for multiple servings.
To prevent sticking, the pan is lined with a parchment circle, and room temperature eggs help the batter blend smoothly. Leftover frosting can be enjoyed as a dip or used in other baked goods. Variations can be made by substituting the Oreos for other mix-ins, or by changing the frosting to vanilla buttercream.
Ingredients
For the cake
- 2 1/2 cups all-purpose flour
- 1 Tablespoon cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup butter 1 1/2 sticks, at room temperature, unsalted
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar white
- 2 egg
- 1 teaspoon vanilla extract
- 2 cups Oreo cookies crushed
For the Oreo buttercream frosting
- 1 cup butter 2 sticks, at room temperature, unsalted
- 3 Tablespoons heavy cream
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 15 Oreo cookies frosting from centers removed and crumbled to a fine crumb
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line the bottom of a 9-inch round springform pan with parchment paper that has been cut in a circle to fit. Spray the sides of the pan with non-stick cooking spray.
- Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl until combined.
- In a separate large bowl, beat 3/4 cup room temperature butter until smooth using an electric mixer. Add the brown sugar and granulated white sugar and beat until light and fluffy, about 3 minutes.
- Beat in the eggs and 1 teaspoon vanilla extract. Gradually add the dry ingredients, beating over low speed, until just combined.
- Stir in the 2 cups of crushed Oreos then press the dough into the prepared pan. Press some crumbled Oreo bits on top. Bake for 20-25 minutes, or until the top is golden brown and the center is set.
- To make the Oreo buttercream frosting, beat 1 cup of room temperature butter in a large bowl with an electric mixer. Pour in the heavy cream and 1 teaspoon vanilla extract and beat again until smooth. Gradually add the powdered sugar, then stir in the Oreo crumbs.
- Let the cookie cake cool for at least 1 hour before spreading the buttercream on top or piping into a design. I used a Wilton 1M star piping tip to pipe the design onto the cake. Crumble 2-3 more Oreos around the top of the cake for garnish, if desired.
Notes
- Line the springform pan bottom with parchment paper cut to size to ease cake removal and prevent sticking.
- Use room temperature eggs or warm them in water for 5 minutes before mixing to help batter blend evenly.
- If piping frosting, use a star tip like Wilton 1M; leftover frosting can be used as a dip or for other recipes.
- Oreos can be swapped for other mix-ins such as chocolate chips or peanut butter chips; vanilla buttercream is an alternative frosting choice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 1047 kcal
% Daily Value*
| Calories | 1047kcal | 52% |
| Carbohydrates | 131g | 44% |
| Protein | 9g | 18% |
| Fat | 56g | 86% |
| Saturated Fat | 31g | 155% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 2g | 100% |
| Cholesterol | 154mg | 51% |
| Sodium | 480mg | 20% |
| Potassium | 241mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 81g | 162% |
| Vitamin A | 1384IU | 28% |
| Vitamin C | 1mg | 1% |
| Calcium | 53mg | 5% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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