Here is a great tasting cake that I’m so happy to share with you. Oreo came out with a new flavor cookie called Oreo Thins, Pistachio flavor. I just knew I had to throw some into a cake, so here you go: Pistachio Cookie Cake.
I saw the bag for the new flavor of Oreo Thins – Pistachio, and it reminded me of an old recipe I had. This old recipe used chunks of cookie in the cake batter, which is so cool to bite into. Here’s a beautifully moist cake with a crunch of cookie in it. HEAVEN!
Let’s Bake a Pistachio Cookie Cake
Start with a white cake mix and add the ingredients it calls for on the box (water, oil, eggs). Then roughly chop about 14 Oreo Thins Pistachio cookies, and add them to the cake mix.
Bake the cake as directed on the box, sit back and smell the wonderful aroma that fills the kitchen.
Time to Decorate
After the Pistachio Cookie Cake has thoroughly cooled, it’s time to frost it and decorate.
I tend to like a little bit of cake with my frosting, so when I make frosting, I make a lot. I knew I’d also want to decorate, and you need a lot of frosting for that.
Frosting tip: keep the frosting on the thinner side when frosting the sides, top and middle of the cake. Then, thicken the frosting up when decorating, depending on what you’re planning on doing.
My usual go-to piping tip is a Wilton’s 1M, which I used on this particular cake in the photos.
While frosting a cake, I seem to struggle the most with the sides. I have no idea why. Because this is my weak spot, my new favorite way to decorate a cake now is to simply throw either cake crumbs or chopped up cookies on the sides.
It’s a wonderful way to hide the imperfections.
As seen in the photo above, I used about 10 cookies for the sides. I chopped them up a little smaller than the chunks I put into the cake.
Somehow I still had cookies left in the bag even though I’d been munching along quite a bit. I cut about 8 cookies in half and stuck them on the top.
I added some green gel food coloring to the remaining frosting to compliment the green filling in the Pistachio cookie.
It also happens to be coming up on St. Patrick’s Day, so the green was a win-win.
Pistachio Cookie Cake
- 1 box white cake mix (like Betty Crocker Super Moist)
- 1 1/4 cup water
- 1/3 cup vegetable oil
- 3 eggs
- 1 1/4 cup Oreo Thins - Pistachio, (approx. 14) roughly chopped
- 1 cup butter
- 1/2 cup Crisco
- 6 cups confectioners sugar
- 8-10 tsp. water
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- For the cake: make the cake batter according to directions on the box, then add the cookie chunks. Bake in 2 - 8" or 9" round baking pans. (NOTE: you can also bake as cupcakes or in a 13 x 9 baking dish, follow directions on box for baking times.)
- Allow cake to thoroughly cool before frosting.
- For the frosting: beat the butter and Crisco until thoroughly mixed. Add confectioners sugar 2 cups at a time, adding some of the water between batches until you reach desired consistency. Add the extracts.
- Frost middle, sides, and top of cake. This recipe allows for extra for decorating purposes.
- OPTIONAL: chop 10 cookies to use on the side of the cake and cut approx. 8 cookies in half for the top of the cake between dollops of frosting.
Don’t forget to save a Pin to your Pinterest board…here are some great sizes.
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