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Cookies and Cream Cake!


Cookies and Cream 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


  • 125 g Unsalted Butter (room temp)
  • 250 g Icing Sugar
  • 8 Oreos Crushed


  • Extra Oreos
  • Oreo Crumbs


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!

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