*This post may contain affiliate links. Please see my disclosure for more details!*
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!
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!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission.
32 Comments
Emma
May 25, 2020 at 8:31 pmHi 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
May 26, 2020 at 11:06 amHey! Ahh yay!! Yes you can freeze it – I would wrap each slice well in clingfilm and then store in a container! x
Sarah
May 25, 2020 at 5:20 pmHi 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
May 25, 2020 at 7:07 pmHey! Yes they would – this cake will make about 20-24 cupcakes!!
Jade
May 24, 2020 at 2:13 pmThis 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
May 24, 2020 at 5:50 pmAhh 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
Ashley
May 23, 2020 at 9:11 pmHi 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
May 24, 2020 at 1:33 pmHey! Yes I leave them whole for the cake too!! x
Emily
May 22, 2020 at 9:05 amHey 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
May 22, 2020 at 7:59 pmFor the buttercream? definitely not – that would be so so grainy. x
Mary
May 21, 2020 at 6:31 pmCan I use vanilla bean paste instead of vanilla extract?
Jane's Patisserie
May 22, 2020 at 8:03 pmYes definitely!
Nida-ul-nasar Mirza
May 21, 2020 at 10:44 amHi 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
May 21, 2020 at 4:05 pmHiya – 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
Emma
May 20, 2020 at 6:18 pmHey was wondering if I wanted to do one layer only would I just need to half the ingredients? Thanks x
Jane's Patisserie
May 20, 2020 at 8:43 pmYes, but as it’s a five egg mix, I would recommend using 150g/3 egg mix and baking for a little bit longer! x
adriana
May 20, 2020 at 5:52 pmHi 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
May 20, 2020 at 8:45 pmTypically for us, it’s 2 level teaspoons of baking powder per 150g of flour – whisked in well before using in a recipe!
Haleemah
May 20, 2020 at 2:57 pmOmg Thank You! I can’t wait to make this Xxx
Sult
May 20, 2020 at 2:38 pmHi 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
May 20, 2020 at 8:50 pmTypically it’s 2 level teaspoons of baking powder per 150g of flour – whisked in well before using in a recipe!
Meg
May 20, 2020 at 12:26 pmdo 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
May 20, 2020 at 1:10 pmAs mentioned on the post, some piping tips are better than others because of the biscuit crumbs!
Haleemah
May 20, 2020 at 11:24 amHi 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
May 20, 2020 at 1:12 pmHey! 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!
Haleemah
May 20, 2020 at 11:15 amHi 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
Raychelle
May 20, 2020 at 10:50 amHi 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
Jane's Patisserie
May 20, 2020 at 1:12 pmHey! Yes that would work!! x
Pooja chandani
May 20, 2020 at 9:35 amYou’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 😍😍😍
Jane's Patisserie
May 20, 2020 at 1:13 pmAhh thank you so much!
Lisa
May 20, 2020 at 9:09 amLove 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
May 20, 2020 at 1:14 pmAll nutritional facts are estimations per serving as listed in the recipe, and are automatically estimated based on the ingredients written! x