A delicious two-layer cookies and cream cake with a cookies & cream sponge, and cookies & cream Oreo buttercream frosting! Easy and delicious!
Two layer cakes
Oh hey, yummy two-layer cake… it’s been a while. I have missed baking easy and delicious cakes, and I know it’s down to me what I post and what I don’t post, but often I bake so far in advance with my blog recipes that it genuinely has been months!
The last two-layer cake I posted on here was in January with my vegan Victoria sponge and it was delicious, but I had a special request for a cookies and cream Cake so I thought I would post it sooner rather than later!!
Cookies and cream cake
So! As you all may or may not know, I do have a few Oreo/cookies and cream related cakes already on my blog… my Oreo drip cake has been on my blog for years, and it has always been a hit! I also posted my Oreo chocolate cake last year, but I wanted to do something that was Oreo, but not chocolate related!
I decided to call this one a ‘cookies and cream cake’ rather than Oreo because I just think it suits the cake more! They are obviously Oreos that I use, but you can use anything really – you can use the knock off versions, or even go for an entirely different biscuit!
Sponge
For the sponge, it’s just a basic Vanilla Sponge with a packet of crushed biscuits in. I tried a few different versions of the sponge – adding in other ingredients, using this and that… but honestly this was just so much easier and better.
All you do is chop/crush the biscuits so that they are still relatively large (I basically chop them into quarters or slightly smaller) and fold through the cake mix! I use stork spread for the cake mix, along with caster sugar (to keep the mix a lighter colour), self-raising flour, and the eggs. I then also add in a little vanilla, but this is optional!
I split the mixture between the two tins, and bake till a skewer comes out clean and also the cake stops making a bubbling/crackling sound. This is a good tip for if you’re not sure when cakes are done or not – carefully lift the tin to your ear, and if it’s still making the sound, it needs a bit longer!
Buttercream
When it comes to the buttercream – I recommend using actual unsalted butter over a baking spread. Actual butter is a lot firmer once the icing sugar and the rest is mixed in, and it makes it much better for when the weather is hot especially!! I use any unsalted block butter from any supermarket if that helps – but also I love lurpack!
For the cookies and cream buttercream frosting, you want to make sure they are a really fine crumb – especially if you want to pipe the buttercream. I just slathered it on this time as you can see – but the biscuit crumbs can easily clog up a piping tip. I don’t remove the creme middle of the Oreo as you just don’t need to – and I like the flavour! I use my food processor for this bit, but you can use a bowl with a rolling pin, pestle and mortar, sandwich bag with a rolling pin and so on!
Piping tip
You can pipe the buttercream with any tip – but I recommend using a round tip, or a larger swirl type tip such as a 1M – my usual favourite 2D closed star may clog more easily! For the topping, I just add on a few extra Oreos for the decor, with a few more crumbs – and it’s amazing!
Three layer version
If you want to make a three-layer cake for this to make it more ‘showy’ and better for a birthday – you will want to use 400g of butter, sugar and flour, with 8 medium eggs – then use 250g of chopped Oreos in the sponges. Split that between three 8″ tins, and bake for 30-35 minutes. Use 1.5x the buttercream!!
I love this cake – and I hope you do too! x
Cookies and Cream Cake!
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Ingredients
Cake
- 250 g unsalted butter
- 250 g caster sugar
- 250 g self raising flour
- 5 medium eggs
- 1 tsp vanilla extract (optional)
- 150 g chopped Oreos
Buttercream
- 125 g unsalted butter (room temp)
- 250 g icing sugar
- 8 Oreos crushed
Decoration
- Extra Oreos
- Oreo crumbs
Instructions
For the Cake
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Preheat your oven to 180C/160C Fan and line two 8″/20cm tins with parchment paper!
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Chop your Oreos into quarters or slighlty smaller – but still so there are chunks.
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Beat your butter and sugar together until light and fluffy. I use my stand mixer with the beater attachment!
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Add in your eggs, flour and vanilla and beat again till smooth!
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Finally, add in your oreos and just lightly fold through!
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Split the mixture between the two tins evenly, and then bake in the oven for about 28-35 minutes! I test my cakes with a skewer, but also for the sound of bubbling/crackling – if they still make the noise they need a bit longer baking!
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Let the cakes cool in the tins for 10 minutes, and then on a wire rack.
For the Buttercream
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Make sure your butter is at room temperature – I don’t recommend using a spread for the buttercream, I use foiled block butter.
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Beat the butter on it’s own for a few minutes to loosen it and make it lighter!
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Add in the icing sugar, and beat again for a few minutes – I use my stand mixer with the beater attachment again!
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Once it’s smooth, add in your oreo crumbs – for this you want the oreos to be a fine crumb! I don’t take the creme out of the Oreos.
For the Decoration
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Get your first cake onto your plate/board – spread half the buttercream on top!
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Add your second cake, and the second half of buttercream.
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Decorate with some chopped oreos and some more crumbs! Enjoy!
Notes
- If you want to make a three-layer cake for this to make it more ‘showy’ and better for a birthday – you will want to use 400g of butter, sugar and flour, with 8 medium eggs – then use 250g of chopped Oreos in the sponges. Split that between three 8″ tins, and bake for 30-35 minutes. Use 1.5x the buttercream!!
- This cake will last for 3-4 days once baked!
- If you want to use large eggs, use four large eggs and use 240g of butter/sugar/flour!
- You can use any flavour oreo you like – or even the double stuffed! I just used the original!
ENJOY!
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J x
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