Oreos on their own I’m not a big fan off but once used in cake or coated in chocolate, I’m game. This cookies and cream cake is exactly what you need.
I had a guest Ty, who is a stand up comedian and writer. WE baked and decorated the cake together and lemme just say, all I did was laugh the whole time.
The cake is tender and delicious, when enjoyed immediately you get to experience the different textures due to the crushed Oreo cookies between the layers.
When decorating you can opt for a thin coating of buttercream for a semi naked effect or go all out and cover the cake completely.
You can change things up a bit and make this a Chocolate Oreo cake by using a chocolate cake recipe as a base instead of vanilla as I have here.
Ingredients
- 315 grams all purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 200 grams margarine / unsalted butter at room temperature
- 200 grams white granulated sugar
- 4 whole eggs at room temperature
- 1 tsp vanilla extract / essence
- 1 cup maziwa mala at room temperature
- 16 pieces Oreo cookies broken into rough pieces
For Vanilla Buttercream
- 300 grams unsalted butter at room temperature
- 360 grams icing sugar
- 1/2 tsp salt
- 1 tsp vanilla extract / essence
- 2 tbsp milk optional
For Decoration
- 6 Oreo cookies crushed
- 8 Oreo cookies
Instructions
- Pre heat oven at 180 degrees C
- Prepare 2 or 3 10' cake tins by lightly greasing with margarine / butter then dusting with flour and setting aside.Alternatively, cover place baking paper on the inside of the tin
- In a large bowl mix flour, baking powder, baking soda, salt and set aside
- Using a stand/ hand mixer or whisk cream sugar and margarine/ butter until creamy and pale in colour
- Beat in eggs, one at a time then add vanilla essence.
- Fold in third of flour mixture alternating with half of maziwa mala, then second third then the last half of the maziwa mala
- Mix the last third with the broken Oreo cookie pieces and fold into the batter until just incorporated.
- Divide the batter between the prepared cake tins and bake in the preheated oven at 180 degrees C for 25 to 28 minutes or until a toothpick inserted at the centre of the cake comes out clean.
- Allow the cakes to cool for 10 minutes before removing from the tins to cool completely before frosting.
Vanilla Buttercream
- Using a stand/ hand mixer or whisk, cream butter until pale then add icing sugar and salt and mix until creamy.
- Add vanilla essence and combine. If the buttercream is too thick, lighten a bit with a tablespoon or two of milk
Cake Decoration
- On a cake board or large plate add a small dollop of buttercream and place the first cake layer. Add a generous dollop of buttercream and using an offset spatula or butter knife spread an even coat on the surface of the cake. Sprinkle over crushed Oreos then add the second cake layer. Repeat the procedure then add the final cake layer.
- Crumb coat the cake. This is to roughly cover the whole cake with buttercream, this locks in all the cake crumbs and sets a foundation for the top coat of buttercream if one chooses to add it. Chill the cake for about 15 minutes before adding the top coat of buttercream.
- Once completely covered, decorate the sides of the cake with the crushed Oreos and place the whole Oreos on top.
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