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Oreo Cookie Cake Recipe

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Oreo Cookie Cake is an indulgent dessert that combines the rich, creamy filling of Oreo cookies with a soft, moist cake base. Perfect for any occasion, this cake is a real showstopper.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk (or whole milk)
  • 1/2 cup unsalted butter, softened (for the filling)
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract (for the filling)
  • 1/2 cup heavy cream
  • 10–12 Oreo cookies, crushed (plus extra for garnish)
  • 6–8 whole Oreos, crushed (for garnish)
  • Whipped cream (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper for easy removal.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Divide the batter evenly between the prepared cake pans, spreading it out into an even layer.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  8. While the cakes are cooling, make the Oreo cream filling. In a large mixing bowl, beat the softened butter with an electric mixer until smooth.
  9. Gradually add the powdered sugar, one cup at a time, mixing on low speed until fully incorporated.
  10. Stir in the vanilla extract and heavy cream. Beat on medium speed until the filling is smooth and fluffy.
  11. Fold in the crushed Oreo cookies until evenly distributed throughout the filling.
  12. Once the cakes have completely cooled, place one cake layer on a serving plate or cake stand.
  13. Spread a generous layer of Oreo cream filling over the top of the first cake layer.
  14. Place the second cake layer on top and gently press down to adhere.
  15. Spread the remaining Oreo cream filling over the top of the cake and smooth it out evenly.
  16. Sprinkle the crushed Oreos on top of the cake for a finishing touch. You can also garnish the sides of the cake with more crushed Oreos or top with whipped cream for extra flair.
  17. Slice and serve the Oreo Cookie Cake immediately, or refrigerate for 30 minutes to let the filling firm up for cleaner slices.

Notes

Store leftover Oreo Cookie Cake in an airtight container in the refrigerator for up to 3 days.Freeze individual slices for up to 2 months. Wrap each slice tightly in plastic wrap and foil before freezing.For extra indulgence, drizzle with warm chocolate ganache.For a peanut butter twist, add 1/2 cup peanut butter to the filling.Use plant-based butter and dairy-free milk for a vegan version.

Nutrition

Find it online: https://cookibly.com/oreo-cookie-cake-recipe/