Cookies and Cream Cake!
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A delicious two-layer cookies and cream cake with a cookies & cream sponge, and cookies & cream oreo buttercream frosting!
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!
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!!
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 branded block butter also works.
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!
Decoration
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! Of course, you can just slather the frosting on as well like I have.
For the topping, I just add on a few extra oreos for the decor, with a few more crumbs – and it’s amazing because it’s so simple and it just works the simplicity is the key to this cake.
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!
Also, if you want to switch it up slightly you could make a different version such as chocolate, or even check out my oreo drip cake for a drip cake version of the cake – there are so many options.
Tips & Tricks
- This cake will last for 3-4+ days at room temperature
- You can freeze this cake and/or the sponges for 3+ months
- You can use any flavour oreo you fancy
- To make the sponge chocolatey flavour you can remove 50g of self raising flour and add 50g of cocoa powder
- I use these 8″ cake tins in this recipe
Cookies and Cream Cake!
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
- Preheat your oven to 180C/160C Fan and line two 8"/20cm tins with parchment paper!
- Chop your Oreos into quarters or slighlty smaller - but still so there are chunks.
- Beat your butter and sugar together until light and fluffy. I use my stand mixer with the beater attachment!
- Add in your eggs, flour and vanilla and beat again till smooth!
- Finally, add in your oreos and just lightly fold through!
- 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!
- Let the cakes cool in the tins for 10 minutes, and then on a wire rack.
For the Buttercream
- Make sure your butter is at room temperature - I don't recommend using a spread for the buttercream, I use foiled block butter.
- Beat the butter on it's own for a few minutes to loosen it and make it lighter!
- Add in the icing sugar, and beat again for a few minutes - I use my stand mixer with the beater attachment again!
- 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
- Get your first cake onto your plate/board - spread half the buttercream on top!
- Add your second cake, and the second half of buttercream.
- 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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Hello Jane
My daughter would like a 3D shaped cat. Can this cake be shaped, eg be 4 layers then cut to shape, then covered with either ganache or fondant?
Many thanks
Hi. Would like to make this as looks delicious. Instead of making the butter cream, could you use fresh cream instead?
absolutely you can, enjoy! x
Hi Jane, this cook looks so 🤤🤤🤤 I want to make 4 layers for my twin nieces birthday next week. To serve 24 people. Shall I just double the recipe and use 4 8” cake tins? Or should I spilt the cakes? X
Hi Jane! I’m so excited to re-create this recipe, it looks amazing! My only concern is that I have 2 x 7inch cake tins and don’t really want to purchase 8 inch ones for now! Should I use the same quantities and then just fill up the 7inch tins 3/4 full to bake? (Could use the leftover mix to make cupcakes). Or should I reduce the quantities? Thank you in advance!
Hi Jane, how would you make this recipe into a 4 layer 8inch and 4 layer 6inch? Is it 500g for the 4 layer 8inch?
Thanks xx
Hi Jane
I’ve made this before and loved it. This time I thought I’d mix up a couple of your recipes. I’ve made this sponge and covered it in chocolate buttercream. I’ve crumb coated it and it’s currently in the fridge. I was planning to do the second buttercream layer tomorrow then adding your drip with dark chocolate and oil. Is it ok in the fridge overnight or should I leave it at room temp and finish tonight? Thank you!
Hi! Would this cake be okay to be kept in the fridge if completely covered in the buttercream icing? Also would it effect the biscuit effect and texture?
Thanks x
Hiya – it can be pre portioned but yes the biscuits will soften x
Hi . I want to make a 3 tire 6ins cake. Will I use the same ingredients. Thanks
Hi. Can you please provide a substitute for self raising flour?
Hi Jane,
2 questions….. (1) is it possible to do a square version of this cake (what size tin would I need and (2) if I want to cover around the sides of this round/square cake how much should increase icing by?
Many thanks x
A square tin is always equal to one less of a round (so 8″ round = 7″ square) – and I would double the icing!! x
Thanks Jane for replying…
I really do appreciate. I actually made a mistake about the cake pan measurements. My previous question was ‘can i bake all ingredients in an 8inch Wide 3inch deep round cake pan. Please I would love a quick response…….thank u so much💕
Simply delicious. Followed the recipe to the letter and no disappointments, just happy faces 🙂
Hi Jane,
I love Ur recipe😍…will be baking for my son’s 10th birthday next week. Please I need to know as soon as possible. Can I bake all d recipe in a one 8inch’ 3cm deep round cake tin?
Hello! No this wouldnt work unfortunately xx
Hi Jane! I have previously baked this cake and it was a massive hit! I am wanting to bake this cake in a traybake style and cut it out into a letter cake. Would you recommend using the 2 layer or 3 layer ratios and how long would you recommend it would need baking?
Thanks!
Hii! I would use a 400g mix and bake for 45-50 minutes – this would be in a 9×13″ tray bake tin x
Thanks so much Jane!
Would it rise enough for me to cut in half or will I need to double the recipe and bake 2 cakes?
Hi Jane,
It’s my first time trying this recipe and I’ve had my cakes in the oven for 10 minutes so far of the recommended baking time. However they don’t seem to be rising.
Do you know why this could be? I followed the recipe to a T.
Thank you.
It can take a while sometimes for cakes to rise, but did it work in the end?
Why when I take the cakes out to cool do some of the middles sink?
This normally means they are under baked x
I have 9 inch cake tins what recipe can I use for 3layers