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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Hi what can we substitute the eggs with ?
You could try an egg replacer (worth googling as there’s lots of different ways)! x
Hi if i want to make this cake for 20 people. Should i double the recipe?
It depends on what size tin you are going to use – for example 10″ tins is 1.6x the recipe x
Hello, how should I adjust the mixture for 2 6inch tins? Thanks!
Hey! You need to use 2/3 of the recipe, and reduce the baking time! x
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?
Hey! So 9″ tins are about 1/3 bigger in volume, so you’ll need about 1.3x the recipe!
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
Hey! So 9″ tins are about 1/3 bigger in volume, so you’ll need about 1.3x the recipe!
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?
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!
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
Hey! You can add in 1tbsp of either at a time and beat very well each time! Xx
Hi Jane, is there any way I could adapt this cake to make a snickers cake? Love your recipes!
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!
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
Ahh amazing!! x
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
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
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
It’s just over baked! Because of the biscuits it can bake a bit quicker! xx
Hey! I’m going to try this recipe tomorrow but would rather cupcakes. What would I need to alter to make cupcakes work?
Thanks!
Hey! So this will make about 20-24 cupcakes, and they will take about 18-22 minutes to bake!
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!!
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
Ahhh thank you so much! So glad you liked it!! x
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
Hey! Ahh yay!! Yes you can freeze it – I would wrap each slice well in clingfilm and then store in a container! x
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
Hey! Yes they would – this cake will make about 20-24 cupcakes!!