Cookies and Cream Cake
Recipe by @beckbitesback
8 Oreos, cream removed
1/4 cup salted butter
1/4 cup vegetable oil
3/4 cup caster sugar
1 tsp vanilla extract
1 1/2 cups white cake flour
1 1/4 tsp baking powder
1/2 cup greek style yoghurt
110g cold unsalted butter, cut into cubes
210g icing sugar
2 tbsp milk
1 tsp vanilla
8 oreos, cream removed, crushed
Pinch of salt
Step 1: Preheat your oven to 170°C and grease your cake tins (6 inches/ 15cm in diameter).
Step 2: Separate the cream from the Oreos using a sharp knife, then crush them up in a plastic bag - you’ll use half for the cake and half for the icing.
Step 3: Beat butter and oil in a mixer for 2 minutes until completely combined. Then add your sugar and beat on high speed until fluffy and lighter in colour.
Step 4: Add your eggs one at a time, then add your vanilla - beat on medium-high speed to incorporate as much air as possible.
Step 5: Whilst your eggs are mixing in, sift the flour, salt and baking powder into a bowl on the side.
Step 6: Once your wet mixture has become lighter in colour, and is fluffy, alternate adding your dry ingredients and the yoghurt.
Step 7: Only mix until combined here - you do not want to over mix, or the cake will not be light and fluffy once baked.
Step 8: Fold the crushed oreos into the batter using a spatula, then separate into your 2 lined cake tins.
Step 9: Bake for 20-15 minutes, until they’ve risen and have started turning golden brown.
Step 10: Whilst your cake is baking, clean out your mixer, then add the chilled butter, adding your icing sugar, milk, salt and vanilla.
Step 11: Whisk until the icing is smooth, then stir through the crushed oreos using a spatula.
Step 12: Once the cakes have cooked and cooled for at least 30 minutes, trim off any rough edges, then use a serrated knife to take the top off the cake which will make the bottom layer.
Step 13: Add 1-2 tbsp of your icing to the top of the bottom layer, spreading out evenly, but making sure theres a nice thick layer to sandwich the two together.
Step 14: Place the top layer on, then ice the entire cake, making sure it’s spread evenly. Leave to chill in the fridge for 10-15 minutes then slice.