Description
A delightful blend of chocolate and cream, the Oreo Cookie Cake is a fun and irresistible dessert that brings joy to any gathering.
Ingredients
Scale
- 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 Oreos
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 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.
- Cream the butter, light brown sugar, and granulated sugar together until light and fluffy.
- Add the eggs and yolk, mixing in the vanilla extract.
- Incorporate the flour, baking soda, and salt, then fold in the chopped Oreos.
- Spread the batter into the prepared pan and bake for 22-30 minutes until golden brown.
- Cool on a wire rack before removing from the pan.
- For the frosting, cream the unsalted butter and powdered sugar, then add the heavy cream, vanilla, and salt until fluffy.
- Decorate the cooled cake with frosting and top with additional chopped Oreos.
Notes
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 315
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg