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A Delicious Two-Layer Cookies and Cream Cake with a Cookies & Cream Sponge, and Cookies & Cream Oreo Buttercream Frosting! Easy, and Delicious!

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!! 

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! 

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!

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!

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!! 

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! I love this cake – and I hope you do too! x

Cookies and Cream Cake!

A Delicious Two-Layer Cookies and Cream Cake with a Cookies & Cream Sponge, and Cookies & Cream Oreo Buttercream Frosting! Easy, and Delicious!
Print Pin Rate
Category: Cake
Type: Cake
Keyword: Oreo, Oreos
Prep Time: 30 minutes
Cook Time: 30 minutes
Decorating Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 12 Slices
Author: Jane's Patisserie

Ingredients

Cake

  • 250 g Unsalted Butter/Stork
  • 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!

Find my other Recipes on my Recipes Page!

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J x

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145 Comments

  1. Kelly Le Fondre on August 19, 2021 at 9:43 pm

    5 stars
    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!

  2. Ellie on July 27, 2021 at 3:16 pm

    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

    • Jane's Patisserie on July 29, 2021 at 1:35 pm

      Hiya – it can be pre portioned but yes the biscuits will soften x



  3. Anwesha Pal on July 10, 2021 at 9:10 pm

    Hi. Can you please provide a substitute for self raising flour?

  4. Audrey on July 10, 2021 at 2:20 pm

    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

    • Jane's Patisserie on July 19, 2021 at 4:37 pm

      A square tin is always equal to one less of a round (so 8″ round = 7″ square) – and I would double the icing!! x



  5. Hannah on April 18, 2021 at 10:44 pm

    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💕

  6. Yasmin on April 18, 2021 at 1:56 pm

    5 stars
    Simply delicious. Followed the recipe to the letter and no disappointments, just happy faces 🙂

  7. Hannah on April 14, 2021 at 10:40 pm

    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?

    • Jane's Patisserie on April 17, 2021 at 2:26 pm

      Hello! No this wouldnt work unfortunately xx



  8. Ruth on March 25, 2021 at 11:52 am

    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!

    • Jane's Patisserie on March 26, 2021 at 1:39 pm

      Hii! I would use a 400g mix and bake for 45-50 minutes – this would be in a 9×13″ tray bake tin x



    • Ruth on March 28, 2021 at 6:55 pm

      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?



  9. Millie on March 22, 2021 at 10:48 am

    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.

    • Jane's Patisserie on March 22, 2021 at 3:51 pm

      It can take a while sometimes for cakes to rise, but did it work in the end?



  10. Elle on March 16, 2021 at 8:49 am

    Why when I take the cakes out to cool do some of the middles sink?

    • Jane's Patisserie on March 23, 2021 at 3:23 pm

      This normally means they are under baked x



  11. Amy on March 5, 2021 at 6:27 pm

    I have 9 inch cake tins what recipe can I use for 3layers

  12. Elizabeth Loughrey on March 5, 2021 at 10:30 am

    Hi!
    Love your recipes and excited to try this for my step sons birthday. I was wondering if I could make the buttercream into a chocolate Oreo buttercream? If so how much melted dark chocolate should I add? Or cocoa powder?
    Thank you!

    • Jane's Patisserie on March 6, 2021 at 12:23 pm

      I normally use cocoa powder and would use maybe 30g sugar subbed for cocoa powder? x



  13. Uzma on March 4, 2021 at 10:35 pm

    Hi Jane,

    I’ll be making this cake tomorrow and would like to make a bigger one (3layered) but I only have 2 8″ cake pans. Can I store the remaining batter in the fridge or room temp while the other 2 cakes are baking? Just wont be able to get another pan by tom. Thanks!

    • Jane's Patisserie on March 15, 2021 at 12:29 pm

      Hello! Cake mix should always be baked immediately after baking so I would say no. It would be best to make the second lot of mix later on!x



  14. Sharon on February 16, 2021 at 6:36 pm

    Hi Jane,

    Loving this cake! I want to make a smaller version using 6” tins.

    What would be the quantities/cooking time I need to use?

    Many Thanks

    • Jane's Patisserie on February 16, 2021 at 8:31 pm

      Quantities is about 2/3 of the recipe – Baking time I am unsure however but I would imagine about 20 minutes a layer?!



    • Emma on June 25, 2021 at 9:41 am

      Can make this into cupcakes?



  15. Imogen on February 13, 2021 at 1:31 pm

    Hi Jane,
    I only have large eggs, should I still use 5 or would 4 large eggs work better?
    Thanks!

    • Jane's Patisserie on February 13, 2021 at 3:07 pm

      I would use 4 large! Too much egg can be nasty and the weight difference between the two can be quite large sometimes! x



  16. Jas on February 12, 2021 at 9:53 pm

    5 stars
    Hi Jane

    Loverly recipe. My sponge comes out tasting a bit eggy even though I have put a god quality vanilla essence in – what other reasons could cause this ?

    Thanks 🙂

    • Jane's Patisserie on February 13, 2021 at 7:55 am

      This usually means there’s too much egg! You’d have to weigh your eggs in shells and match the weight of the sugar/butter/flour to check if its really out!



  17. Jane on January 16, 2021 at 11:18 am

    Hi Jane,
    I was wondering if I did this cake if I could use choc chips and cover in flour (read this won’t make them sink) to create a choc chip cake. My idea would be to add red food colouring to make it a watermelon style cake and the choc chips would be seeds. Or do you have a choc chip cake already?

    • Jane's Patisserie on January 16, 2021 at 5:42 pm

      The choc chips could still sink somewhat, but it should be alright if you cover in flour and also freeze them. x



  18. Ann on January 8, 2021 at 8:17 pm

    Hi Jane! I only have granulated sugar, would it be possible to use that instead of caster sugar? x

    • Jane's Patisserie on January 10, 2021 at 2:13 pm

      I would recommend caster sugar really – or if you have a blender you can blend the granulated sugar for while first to make the granules smaller.



  19. Kirsty on January 8, 2021 at 2:38 pm

    5 stars
    I enjoyed this cake it. Easy to make and easy to eat when you have braces with the biscuits softening through baking.

  20. Grace Baker on January 7, 2021 at 3:39 pm

    Hi Jane.

    I’m going to be making this as 3 x 8 inch cakes, please can you let me know if the cooking time should change?

    Thank you!

    • Jane's Patisserie on January 7, 2021 at 5:20 pm

      The best way to do this is to add another half of the recipe on (as its for two tins, not three) and then the baking time is the same. I would say it’s not enough mix to split it as the recipe is between three tins x



  21. FIONA CLARKE on December 30, 2020 at 6:16 pm

    5 stars
    I made this cake for my nephews birthday, they absolutely loved it was upset when finished lol. I did however use 9″ tins & didn’t upscale the receipt so came out a little flat. What would be the right measurements for a 9″ cake tin please?

    • Jane's Patisserie on December 30, 2020 at 7:18 pm

      Ah yes, a 9″ tin is about 1/3 bigger in volume so is definitely not what should be used. You need to increase the recipe by 1/3 x



    • Sylvie on September 1, 2021 at 9:41 pm

      Hi Jane,
      I need to make this cake in a 10” square, can you advise how I can do this?
      Thank you,
      Sylvie xx



  22. Kim Costar on December 7, 2020 at 8:21 pm

    5 stars
    Absolutely delicious! Super simple to follow!

  23. C. on November 9, 2020 at 7:24 pm

    5 stars
    Hi Jane, I’m thinking of making a loaf cake using this recipe… if I split the mixture between two loaf tins would I have enough mixture or would I need to double it?
    Thank u xx

    • Jane's Patisserie on November 10, 2020 at 11:34 am

      I usually use about this size sponge for one 2lb loaf cake, but because of the oreos it might need to be a bit less for one cake. I would maybe increase the recipe (400g rather than 250g) and then split between two! x



    • C on November 11, 2020 at 4:32 pm

      Thank you!



  24. Jasmine Davies on November 5, 2020 at 6:37 pm

    HI JANE,
    My Partner doesn’t like oreos so could I substitute the oreos for normal chocolate/ double chocolate chip cookies? For instance the Maryland ones. If so would I use the same quantity as the oreos?

    • Jane's Patisserie on November 6, 2020 at 3:13 pm

      I haven’t tried this, but I don’t see why not – just like the oreos though, they will soften in the bake so won’t be crunchy any more x



  25. Grace Macdonald on November 2, 2020 at 7:53 pm

    What should I do busy making the cake but just realised I’ve only got 4 eggs instead of 5. Should I reduce down to 200grams in a 7inch tin? I really need help quickly. Thanks Jane.

    • Jane's Patisserie on November 2, 2020 at 8:59 pm

      It depends on the weight – if in shells it’s still close to the 250g it’s fine! Measure the dry ingredients to match the eggs in shells and just reduce the baking time ever so slightly if it’s less.



  26. Emily on October 28, 2020 at 8:07 pm

    With the caster sugar is it the white caster sugar or the golden one? can’t wait to make this!!

    • Jane's Patisserie on October 29, 2020 at 9:49 am

      I always just use white caster sugar when saying caster sugar, but both work! x



  27. Sioned on October 28, 2020 at 8:10 am

    Will it be ok if i blitz the oreos in the cake mix instead of leaving them in chunks?!

    • Jane's Patisserie on October 28, 2020 at 9:42 am

      I haven’t tried this but I don’t see why not!



    • Sioned on October 28, 2020 at 7:53 pm

      Brill thank you will give it a go



  28. Laura Brown on October 25, 2020 at 7:01 pm

    Could I use vegetable oil in this cake instead of butter? I keep reading that oil make cake alot more moist, or would it be best to stick to butter for this recipe? Thanks

    • Jane's Patisserie on October 25, 2020 at 8:38 pm

      Personally for this type of sponge I always use butter x



  29. Caroline on October 24, 2020 at 2:30 pm

    Will this 2 layer 8in recipe be same for 3 layer 6in tins
    Thank you

  30. Hannah on October 19, 2020 at 2:54 pm

    Hi Jane , Is it ok to leave the Oreos out of the sponge without it affecting the bake ?

  31. Amreen on October 9, 2020 at 9:28 pm

    5 stars
    Hello, thank you for this amazing recipe. I tried it, it came out really nice but only the oreo pieces were soft in the cake, are they supposed to be soft please? Thank you so much

  32. Kevin McCarthy on September 15, 2020 at 12:17 pm

    Hey,

    Would M&M’s chocolate work in this recipe? 😀

    • Jane's Patisserie on September 15, 2020 at 7:55 pm

      Do you mean actual M&Ms or the chocolate bars? I’m not sure if you mean to just add them in whole or blend/melt them haha



    • Kevin McCarthy on September 17, 2020 at 8:25 pm

      Sorry, I meant as in whole M&M’s and adding them in whole.



    • Jane's Patisserie on September 18, 2020 at 8:56 am

      To the cakes you can, although they may sink a bit (Oreo’s don’t sink like chocolate does) – but they’d be great for decoration on to of the cake!



  33. Scott on September 7, 2020 at 2:39 pm

    Hi Jane,

    Love your recipes. I’m just wondering if I wanted a one layer tray bake, would I cook for less time in the oven ?

    • Jane's Patisserie on September 7, 2020 at 2:59 pm

      It depends on the size of tin. If you just wanted the same round size tin as it is, but one layer, it would be the same. If you are using a larger tin, or a smaller tin, it would change it!



  34. Pauline on September 7, 2020 at 11:50 am

    5 stars
    I made this cake for my daughters birthday, everyone loved it. I just used vanilla buttercream as wanted to colour it for decorating the outside as she wanted a galaxy theme cake. But I did sprinkle crushed Oreos on top of buttercream In between cake layers which worked really well. Thanks for the amazing recipe 😊

  35. Olivia on August 25, 2020 at 1:29 pm

    If halving the recipe for cupcakes, how many eggs do you suggest to use?
    Many thanks x

    • Jane's Patisserie on August 25, 2020 at 9:11 pm

      I would use 3 medium, may make 12-14 x



  36. Olivia on August 25, 2020 at 11:38 am

    Hi Jane,
    I saw that in previous comments that this recipe can be used to make cupcakes however, I’m looking to make 12 cupcakes But you suggest that this recipe would make about 20-24, so would I just half the recipe?
    Many thanks xxx

  37. Grace Macdonald on August 24, 2020 at 10:27 am

    Hey! I love this cake and have made it several times but this time I am wanting to freeze it. What would be the best way to freeze slices and then how would I defrost them? Any help is appreciated xx

    • Jane's Patisserie on August 24, 2020 at 9:23 pm

      Hey! Yes it’s much easier to freeze in portions – I wrap each one well in clingfilm and then freeze x



  38. Amy on July 28, 2020 at 2:00 pm

    This recipe looks epic! Could I bake the sponges a couple of days before decorating and serving the cake? Or would it be better to bake, freeze for 2 days, thaw and then decorate? Thanks 🙂

    • Jane's Patisserie on July 28, 2020 at 3:45 pm

      It depends how long you want the cake to last once decorated – if you were going to like serve it and it all be eaten I wouldn’t bother freezing personally, but you can if you want! x



  39. Holly on July 24, 2020 at 7:14 pm

    Hi Jane, do you think this would work if I swap the Oreos for kinder bueno? I would use your kinder bueno drip cake recipe but I don’t know how to work that out in 2 tier :/ xx

    • Jane's Patisserie on July 24, 2020 at 8:43 pm

      It won’t work quite the same unfortunately, I don’t think much flavour will come through from the buenos!



    • Holly on July 27, 2020 at 7:30 am

      Ahh okay no worries! Thank you for getting back to me! X



  40. Sapna on July 14, 2020 at 9:00 pm

    Hi Jane. Would I be able to make mini loaf cakes out of this recipe version? Any change to the ratios? Thanks

    • Jane's Patisserie on July 14, 2020 at 9:50 pm

      I’m afraid I haven’t tried this as mini loafs so I’m not sure on how many it would make – but theoretically it’s just the same mix split between!



  41. Paris Anysia Coldwell on July 7, 2020 at 7:38 pm

    Hey, could I possibly make this as a traybake with a rectangular tin? x

    • Jane's Patisserie on July 8, 2020 at 6:35 pm

      Hey! This recipe should be okay for a traybake tin of about 12×8″ I think – but I’m not certain! x



    • Annabelle Arro on July 10, 2020 at 9:16 am

      Hello! I am planning to make this cake but self-rising flour is not available in the place where I live. What to substitute if there is no self-rising flour?



    • Jane's Patisserie on July 10, 2020 at 3:16 pm

      You can make your own with 2 level tsps of baking powder per 150g of plain flour – whisked in before using in a recipe!



  42. Saumya on July 7, 2020 at 8:42 am

    Hi what can we substitute the eggs with ?

    • Jane's Patisserie on July 7, 2020 at 4:45 pm

      You could try an egg replacer (worth googling as there’s lots of different ways)! x



  43. Melissa Abela on July 3, 2020 at 3:56 pm

    Hi if i want to make this cake for 20 people. Should i double the recipe?

    • Jane's Patisserie on July 3, 2020 at 4:00 pm

      It depends on what size tin you are going to use – for example 10″ tins is 1.6x the recipe x



  44. Brie on June 23, 2020 at 3:33 pm

    Hello, how should I adjust the mixture for 2 6inch tins? Thanks!

    • Jane's Patisserie on June 23, 2020 at 7:45 pm

      Hey! You need to use 2/3 of the recipe, and reduce the baking time! x



  45. Jessica Dolton on June 16, 2020 at 5:39 pm

    Hi jane,

    I’m so excited to make this cake, however I only have a 9 inch tin instead of 8 inch, do I need to change the recipe at all?

    • Jane's Patisserie on June 16, 2020 at 9:21 pm

      Hey! So 9″ tins are about 1/3 bigger in volume, so you’ll need about 1.3x the recipe!



  46. Grace on June 15, 2020 at 10:31 am

    Hi I’m just wondering if I could make a 2 tier with 9inch tin as I can only get hold of this size, or if I could do a single tier with a 9inch. Thanks x

    • Jane's Patisserie on June 16, 2020 at 9:22 pm

      Hey! So 9″ tins are about 1/3 bigger in volume, so you’ll need about 1.3x the recipe!



  47. Noor on June 9, 2020 at 10:58 pm

    5 stars
    Hi Jane, I wanted to put the buttercream all over the outside of the cake – would I need to make 1.5 x the amount of buttercream to do this? And do you think having the buttercream all over the outside would make the cake too sweet?

    • Jane's Patisserie on June 10, 2020 at 9:02 am

      I would use 1.5x yes! And the sweetness is dependant on your own tastes – I use the buttercream all over on my oreo drip cake and think it works!



  48. Gracie on June 7, 2020 at 5:56 pm

    Hey Jane! I’m making this cake right now and have made a slightly bigger batch of the buttercream because I love it I’ve made it for the chocolate version of this cake but it doesn’t seem to be getting any fluffier and whipped do you have any ideas shall I ad milk or boiling water? Any help much appreciated x

    • Jane's Patisserie on June 7, 2020 at 7:10 pm

      Hey! You can add in 1tbsp of either at a time and beat very well each time! Xx



  49. Amy on June 5, 2020 at 9:31 am

    Hi Jane, is there any way I could adapt this cake to make a snickers cake? Love your recipes!

    • Jane's Patisserie on June 5, 2020 at 10:36 am

      Hey! Because snickers has the caramel/nougat sort of filling, I wouldn’t suggest baking that into the sponge in the same way as the oreos – it’s probably better to make a caramel themed sponge, and then decorate/fill with the snickers!



    • Paula Curley on July 30, 2020 at 11:01 am

      5 stars
      Hi Jane, thank you, I made this for my daughters birthday and decorated like your oreo drip cake, was lovely. Also made your malteser and cornflake tray bake and raspberry and white choc blondies. All were thoroughly enjoyed x



    • Jane's Patisserie on July 30, 2020 at 3:46 pm

      Ahh amazing!! x



  50. Alissa on June 3, 2020 at 7:01 pm

    Hiya! I want to make this cake for my other half’s birthday but there’s just two of us so would prefer to make this into a loaf type cake. Would you recommend this/ would this be possible? If so, would the measurements change a lot? Thank you! Also, literally everything I’ve made of yours has been perfect and I get so many amazing comments!! Xx

    • Jane's Patisserie on June 3, 2020 at 9:30 pm

      Hey!! So the measurements would probably be a 4egg/200g mix – but also as it takes longer to bake in a loaf tin it may dry out a smidge more because of the oreos, so make sure not to over bake!! xx



  51. Kaykeigh on June 2, 2020 at 8:37 pm

    Hi Jane,
    I made this today today but have found that the cake is really dry. Is there something you can think of I may have done wrong or could it simply be that I over baked it?
    Many thanks
    Kayleigh

    • Jane's Patisserie on June 2, 2020 at 8:58 pm

      It’s just over baked! Because of the biscuits it can bake a bit quicker! xx



  52. Emily on June 2, 2020 at 9:40 am

    Hey! I’m going to try this recipe tomorrow but would rather cupcakes. What would I need to alter to make cupcakes work?

    Thanks!

    • Jane's Patisserie on June 2, 2020 at 11:34 am

      Hey! So this will make about 20-24 cupcakes, and they will take about 18-22 minutes to bake!



  53. Laura on May 31, 2020 at 5:35 pm

    5 stars
    Hi Jane,
    Made this cake today and it was fabulous!! I used a cookies and cream ganache as the filling and 👍🏻.
    I love your recipes and never seem to go wrong when I follow them!!

  54. @_jujubakes_ on May 27, 2020 at 8:42 am

    5 stars
    Great recipe. Thanks Jane. I had just been looking for an Oreo cake with a vanilla sponge and I could only find American ones with cup measurements. Then yours popped up just at the right time. I made a 3 egg mix as cupcakes and they were delicious, as always. What would we do without you?! Xx

    • Jane's Patisserie on May 27, 2020 at 9:48 am

      Ahhh thank you so much! So glad you liked it!! x



  55. Emma on May 25, 2020 at 8:31 pm

    5 stars
    Hi Jane,
    I’ve made this delicious cake but there’s just two of us eating it. Would I be able to freeze a couple of slices to save for another week or would you not recommend this? Thank you!! x

    • Jane's Patisserie on May 26, 2020 at 11:06 am

      Hey! Ahh yay!! Yes you can freeze it – I would wrap each slice well in clingfilm and then store in a container! x



  56. Sarah on May 25, 2020 at 5:20 pm

    5 stars
    Hi Jane,
    Just made this and it tastes amazing an so easy to make, thank you!
    Would this recipe work the same for cupcakes?
    Thanks sarah

    • Jane's Patisserie on May 25, 2020 at 7:07 pm

      Hey! Yes they would – this cake will make about 20-24 cupcakes!!



  57. Jade on May 24, 2020 at 2:13 pm

    This recipe excites me SO much!! We got married in Walt Disney World in October 19’ and one layer of our wedding cake was cookies and cream! So am hoping to try and recreate it with your recipe here on our first wedding anniversary. Do you think the cake is stable enough to have a thin layer of fondant on top?
    Do you have any plans in the future to do a churro cake with churro filling too?! 😄

    • Jane's Patisserie on May 24, 2020 at 5:50 pm

      Ahh amazing!! Yes I would definitely say it is! And I can certainly add it to the list, but it may be a good while yet haha! x



  58. Ashley on May 23, 2020 at 9:11 pm

    5 stars
    Hi Jane. Looking forward to making this! In the recipe you say that you leave the Oreos whole with the stuff in the middle for the buttercream.. do you do the same for the ones that go in the cake?

    • Jane's Patisserie on May 24, 2020 at 1:33 pm

      Hey! Yes I leave them whole for the cake too!! x



  59. Emily on May 22, 2020 at 9:05 am

    Hey Jane, this looks amazing! Hoping to make this on the weekend but i can’t find icing sugar anywhere 🙁 Could i used granulated instead? Thanks!

    • Jane's Patisserie on May 22, 2020 at 7:59 pm

      For the buttercream? definitely not – that would be so so grainy. x



  60. Mary on May 21, 2020 at 6:31 pm

    Can I use vanilla bean paste instead of vanilla extract?

  61. Nida-ul-nasar Mirza on May 21, 2020 at 10:44 am

    Hi jane ur recipes looks sooper yumm.i have two question i want to make this cske for my nephew birthday. can we make this with choclate cake?and if yes what wil be the flour and coco powder quantity?and one more thing its vry hard these days to find soft brown sugar so can i use dark brown one in ur cup cake recipes?

    • Jane's Patisserie on May 21, 2020 at 4:05 pm

      Hiya – so you can take out 60g of flour, and use 60g of cocoa powder – and yes you can use dark brown sugar in place of light brown sugar



  62. Emma on May 20, 2020 at 6:18 pm

    Hey was wondering if I wanted to do one layer only would I just need to half the ingredients? Thanks x

    • Jane's Patisserie on May 20, 2020 at 8:43 pm

      Yes, but as it’s a five egg mix, I would recommend using 150g/3 egg mix and baking for a little bit longer! x



    • Dsp on June 12, 2020 at 12:13 pm

      Hey absolutely love the recipe!
      But was looking for a alternative for self rising flour as it isn’t easily available!



    • Jane's Patisserie on June 12, 2020 at 12:15 pm

      You can make your own self raising flour with 2 level tsps baking powder per 150g plain flour, whisked in before using in a recipe!



  63. adriana on May 20, 2020 at 5:52 pm

    Hi Jane!!
    Thank you for sharing this recipe. I’m from Mexico and its hard to find self raising flour, can you please help me with the quantities of baking powder and/or bicarbonate in case I use all pourpose flour?

    • Jane's Patisserie on May 20, 2020 at 8:45 pm

      Typically for us, it’s 2 level teaspoons of baking powder per 150g of flour – whisked in well before using in a recipe!



  64. Haleemah on May 20, 2020 at 2:57 pm

    Omg Thank You! I can’t wait to make this Xxx

  65. Sult on May 20, 2020 at 2:38 pm

    Hi love your recipes tried a few😊.
    Was wondering ifi can use plain flour with added baking powder and if so how much olease.
    As self rasing is hard to find at the monent

    • Jane's Patisserie on May 20, 2020 at 8:50 pm

      Typically it’s 2 level teaspoons of baking powder per 150g of flour – whisked in well before using in a recipe!



  66. Meg on May 20, 2020 at 12:26 pm

    do you think this icing would be pipe-able? Sometimes when there’s biscuit in the icing it clumps together and gets caught in the piping nozzle.

    • Jane's Patisserie on May 20, 2020 at 1:10 pm

      As mentioned on the post, some piping tips are better than others because of the biscuit crumbs!



  67. Haleemah on May 20, 2020 at 11:24 am

    Hi again! I’m sorry, but how would I go about making one layer of the Oreo drip cake into a cookies and cream sponge like this. And leaving the rest of it chocolate, as the Oreo drip cake recipe says.

    • Jane's Patisserie on May 20, 2020 at 1:12 pm

      Hey! I’m not really sure what I’m answering as both comments are opposites haha – for a chocolate sponge, you can still just add in oreos like this. To have one oreo vanilla sponge, divide the drip cake mix into 3, add 2/3 of the cocoa powder to 2/3 of the mix, and then add in oreos to the other 1/3!



  68. Haleemah on May 20, 2020 at 11:15 am

    Hi jane. I was literally planning on making your Oreo drip cake tomorrow. Do you think I could put crushed up Oreos in the chocolate sponges in that recipe, like you’ve done in the vanilla sponges here?
    Thank You!
    Xxx

  69. Raychelle on May 20, 2020 at 10:50 am

    Hi Jane,

    I want to try and make this but all I have is golden caster sugar do you think they would be okay?

    Thank you

  70. Pooja chandani on May 20, 2020 at 9:35 am

    5 stars
    You’re amazing inspirational baker! I love your recipes they are simply amazing and yummmmiest! I’m from India 🇮🇳 and i get almost every product here! Thank you so much for inspiring beginners like us 😍😍😍

  71. Lisa on May 20, 2020 at 9:09 am

    Love your recipes! How big is the slice to make 1 serving, as per the nutrition information? 🙂 (Following a diet, so need to count calories, but really like the look of this cake!)

    • Jane's Patisserie on May 20, 2020 at 1:14 pm

      All nutritional facts are estimations per serving as listed in the recipe, and are automatically estimated based on the ingredients written! x



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