Chewy Oreo Cookie Cake With Cookies and Cream Frosting
Soft and chewy Oreo cookie dough baked in a round cake pan and topped with a easy Oreo buttercream and Oreo cookies! This is not only a beautiful, show-stopping dessert but it is delicious and a nice swap to traditional cake.
Equipment
- 9" Round Spring Form Pan or Round Cake Pan
Ingredients
For The Cookie
- 2 1/2 cups All-purpose flour
- 1 tsp Baking powder
- ½ tsp Salt
- 1 cup Unsalted butter, melted
- 1 cup Light brown sugar, packed
- 1 cup Granulated white sugar
- 2 Eggs, room temperature
- 1 tbsp Vanilla extract
- 14 oz. package Classic Oreo cookies finely crushed, reserve a 1/2 cup for the frosting + some for garnish if desired.
For The Buttercream
- 1/2 cup Unsalted butter softened
- 3-4 cups Powdered sugar
- 1 tsp Vanilla extract
- 3-4 tbsp Heavy cream
- 1/2 cup Classic Oreo cookies finely crushed
Instructions
For The Cookie
- Preheat oven to 350 degrees F. Heavily grease a 9" round springform pan, set aside. In a small mixing bowl combine the flour, baking powder, and salt, stir to combine and set aside.2 1/2 cups All-purpose flour, 1 tsp Baking powder, ½ tsp Salt
- In a large mixing bowl combine melted butter, sugars, eggs, and vanilla. Whisk well to combine.1 cup Unsalted butter, melted, 1 cup Light brown sugar, packed , 1 cup Granulated white sugar , 2 Eggs, room temperature , 1 tbsp Vanilla extract
- Add the dry ingredients into the wet ingredients and mix until combined. Fold in the crushed Oreo cookies, transfer into the prepared baking pan. Spread the batter out evenly.14 oz. package Classic Oreo cookies
- Bake at 350 degrees for 40-45 minutes or until a toothpick inserted into the middle comes out clean. Remove from the oven and allow to cool completely before releasing from the pan, frosting and slicing.
For The Buttercream
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld electric mixer, beat the butter until light and fluffy, 5-7 minutes1/2 cup Unsalted butter
- Add about half of the powdered sugar, beat on low until fully incorporated. Add in the remaining powdered sugar, and vanilla extract. Beat on low speed again just until the powdered sugar is incorporated.3-4 cups Powdered sugar , 1 tsp Vanilla extract
- Add in the heavy cream and mix on low again until smooth. Mix in the crushed Oreos. Transfer to a piping bag or spread onto the cookie. After piping the frosting onto the cookie cake, decorate with more Oreo's if desired.1/2 cup Classic Oreo cookies, 3-4 tbsp Heavy cream
Notes
*Cookie cake will be fudgy in the middle, allow to cool completely before slicing and frosting for best results. If cake is still warm when frosting, the buttercream will begin to melt.
*When making the buttercream, the Oreo cookies need to be finely crushed or it will be hard to pipe the frosting as the Oreo's will clog your piping tip!
*A Springform pan works best for this as the cake can easily be removed for serving and slicing. A 9" round cake pan will also work.
Nutrition
Serving: 1sliceCalories: 773kcalCarbohydrates: 137gProtein: 7gFat: 40gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 111mgSodium: 368mgPotassium: 202mgFiber: 2gSugar: 61gVitamin A: 966IUVitamin C: 0.03mgCalcium: 73mgIron: 8mg