3 layers of chocolate and vanilla cake (to replicate a giant oreo cookie), with vanilla and cookies and cream buttercream frosting, buttercream swirls, edible gold and lots of cookies!
If you like cookies and cream, this is the cake for you!
This cake is a cookies and cream dream.
It’s full of spongy cake, creamy buttercream and delicious flavour.
Preparation- 10 minutes
Baking time- 28-30 minutes
Serves- Approximately 10-12
Ingredients for the cake
-480ml of dairy-free milk (I use unsweetened almond milk)
-2 teaspoons of apple cider vinegar
-420g of self-raising flour
-470g of golden caster sugar
-1 teaspoon of baking powder
-1 teaspoon of bicarbonate of soda
-120g of coconut oil (melted)
-2 tablespoons of cocoa powder
-3 oreo cookies (roughly broken)
Ingredients for the buttercream
-210g of dairy-free butter
-500g of icing sugar
-1 teaspoon of vanilla extract
-20g of oreo cookies (crumbs)
-1/2 teaspoon of dairy-free milk (I use unsweetened almond)
-Vegan oreo cookies
-Edible gold paint
To make the cakes
Step 1- Preheat your oven to 180 degrees c and line three 6 inch cake tins with grease-proof paper.
Step 2- In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
Step 3- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda.
Mix well to combine.
Step 4- Add the melted coconut oil into the ‘buttermilk’ and whisk to combine.
Step 5- Add the wet ingredients into the dry ingredients and mix.
Step 6- Put a third of the batter into a separate mixing bowl and add in broken up oreo cookies.
With the remaining mixture, add in the cocoa powder and stir.
Step 7- Pour equal amounts of batter into the lined cake tins.
You want one vanilla cake and two chocolate cakes.
Make sure to tap the tins on the worktop to remove any air bubbles.
Step 8- Pop the cakes into the center of the preheated oven and bake for around 28-30 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.
Step 9- Place the cakes on a cooling rack and allow to cool fully.
Once cool, pop them into a sealed container to keep them fresh before frosting.
To make the buttercream
Step 1- In a bowl/stand mixer, cream the butter on high then add in the icing sugar and vanilla extract.
Step 2- Take a third of the buttercream into a separate mixing bowl and leave plain white.
With the remaining buttercream, add in the oreo crumbs and mix.
Step 3- Stack and fill the cake with the plain white buttercream.
Step 4- Crumb coat the whole cake with buttercream and pop into the fridge to set.
This will take around 1 hour.
How to create the fault line with buttercream
Step 1- Add a thick layer of buttercream to the outside center of the cake.
Step 2- Press broken up oreo cookies into the soft buttercream. Alternating them so that they fit next to each other perfectly.
Step 3- Add a thick layer of the oreo buttercream to the top and bottom of the cake, leaving the cookies exposed, and using a cake scraper or large spatula, smooth out the buttercream.
You want the buttercream to be thick so you don’t scrape off the cookies.
Check out this amazing tutorial I found on Youtube!
Step 4- Paint the edges of the buttercream (the fault line) with edible gold (optional).
To decorate, I added leftover oreo buttercream into a piping bag fitted with a large open star tip nozzle and piped some swirls around the top of the cake, added on some oreo cookies and cookie crumbs.
Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature.
Best eaten within a few days!
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