Easy Oreo Cookie Cake
A delightful cake combining rich Oreo flavors with a soft, buttery base, perfect for any occasion.
Ingredients
Wet Ingredients
- 170 g Butter (softened) Make sure butter is at room temperature for easier mixing.
- 1/3 cup Granulated sugar
- 3/4 cup Brown sugar Light or dark will work.
- 2 tsp Vanilla extract
- 1/2 tsp Kosher salt
- 1 Egg
- 1 yolk Egg yolk
Dry Ingredients
- 2 cup Flour (AP or cake flour)
- 1 tsp Baking soda
- 2/3 cup Chocolate chips Use any flavor for variety.
- 1 1/2 cup Oreos (chopped) Feel free to experiment with different flavors of Oreos.
Instructions
Preparation
- Preheat an oven to 180°C (350°F) and prepare an 8-inch cake pan with parchment paper.
- Into a large mixing bowl, add the softened butter, granulated sugar, brown sugar, vanilla extract, and kosher salt. Mix with an electric hand mixer until well combined and creamy.
- Add the egg and egg yolk, mixing until creamy and smooth.
- Add the flour and baking soda, mixing until almost combined.
- Fold in the chocolate chips and chopped Oreos, mixing until just combined. Be careful not to overmix!
Baking
- Transfer the mixture to the prepared cake pan and bake for 25–30 minutes. The cake should look dry and golden brown on top when done.
- Let the cake cool at room temperature for at least 2 hours. Once cooled, remove it from the pan and pipe dollops of freshly made whipped cream or your favorite frosting around the edges.
Notes
Store leftovers in an airtight container at room temperature for up to three days. For longer storage, wrap tightly and freeze for up to a month. Thaw in the fridge or at room temperature.