Cookies and Cream Cake


Recipe by @beckbitesback


The Cake
8 Oreos, cream removed 
1/4 cup salted butter 
1/4 cup vegetable oil 
3/4 cup caster sugar
2 eggs 
1 tsp vanilla extract 
1 1/2 cups white cake flour 
1 1/4 tsp baking powder 
1/2 cup greek style yoghurt
The Icing
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.