This decadent cookies and cream cake is made with Oreo buttercream sandwiched between layers of
moist chocolate cake and wrapped up in more Oreo buttercream, topped with pretty swirls and Oreo
cookies. To make the Oreo buttercream is really very simple. Make one batch of my four minute
buttercream for an eight inch cake and you'll need 12 Oreos. To incorporate them you'll need
to crush them to make crumbs and you can do this in two different ways. The first way is to put the
Oreos in a ziploc bag and bash them around with a rolling pin or a mug. This makes all sorts of
sized chunks of cookies which add nice texture to buttercream so it's great to use in buttercream as
filling between the cake layers but the chunks are a nightmare for smooth frosting so I divide my
buttercream into two bowls and to the first bowl with just enough buttercream for the filling of
my cake I add two Oreos broken into chunks using the ziploc bag method. Then I put 10 Oreos in a
food processor or a blender and blitz them until they're really fine, almost like a powder. I save
about a quarter of a cup of crumbs to use later in the recipe and add the rest of these crumbs to
the other bowl of buttercream which I use for frosting the cake and doing some piping on top
Stir this buttercream as little as possible because if you keep mixing, instead of white
frosting with black specks, you'll end up with grey frosting which doesn't look very appealing
If you're enjoying this tutorial please like it by clicking the thumbs up button and subscribe
to my youtube channel for a new cake decorating tutorial every week! If you use both methods of
crushing the Oreos into chunks and crumbs you'll have two different buttercreams but if you like
you can just blitz all 12 Oreos in a food processor or blender and use just these fine crumbs in the
whole batch of buttercream to use for both filling and frosting the cake. To assemble your cake
attach the first layer of cake to a cake board with a dollop of buttercream to secure it
I use my perfect chocolate cake for this because it's not very sweet so it balances out the
sweetness of the Oreo buttercream nicely. Spread a layer of buttercream on top of your first layer
of cake. I'm going to make a four inch mini cake in this video but I've listed the ingredients for
different sizes of cakes on the recipe on britishgirlbakes.com and the link is in the
video description. I like to chill my cake layers in the fridge for about an hour before I do this
so that they firm up and that makes them easier to move around and to frost. Alternate your cake
layers and buttercream and then use the buttercream with fine crumbs of Oreos to frost your cake
I almost always cover my cakes in a crumb coat before applying a final coat of frosting so that
any crumbs that come off the cake get trapped in the crumb coat and don't get into the final coat
of frosting but this cake is an exception. I skip the crumb coat and just spread on one thick layer
of frosting and I do this for two reasons. The first is that my perfect chocolate cake isn't very
crumbly when it's cold so as long as you chill the layers before assembling and frosting the cake
you shouldn't get any crumbs in your frosting. The second reason is that the frosting is white with
tiny flecks of black cookies which look identical to crumbs of chocolate cake so if any crumbs do
come off in your frosting you won't notice. As you smooth your cake, keep the frosting you scrape off
in a bowl to use later. When your frosting is nice and smooth, pour the rest of your Oreo cookie crumbs
around the cake board and push them into the bottom inch or so of frosting on the cake to make
a border around the bottom. I'm using my offset spatula to press them in but you can use the back
of a spoon instead or your hands. You can put the cake on a baking tray to catch any crumbs that fall
off while you're doing this for an easier cleanup. For the top of the cake, press an Oreo into the
frosting so it goes right up to the edge of the cake. Press another one in opposite so if this was
a clock they'd be at 12 o'clock and six o'clock and then put a cookie in the middle on each side
so these would be three o'clock and nine o'clock. Then add one more cookie in between each of these
and by adding the cookies in this order you're making sure they're spaced evenly around the cake
You can add as many cookies as you like and you'll probably use more for a bigger cake than
this little four inch mini cake but make sure you leave enough space between the cookies for
the swirls of buttercream we're going to add next. Fit a piping bag with a star tip like this 1m tip
and fill the bag with the leftover buttercream from when you frosted the cake. Now hold your
piping bag vertically with the tip facing down between two Oreo cookies and pipe a swirl by
spiraling the bag upwards and when you get to the top of your spiral, release your pressure on the
piping bag as you lift your bag away from the cake to leave a neat peak on your swirl. If you
let your piping tip brush against the sides of the cookies as you pipe, you'll make the swirls go all
the way up to the sides of the cookies so you'll completely fill the gaps in between the cookies
which looks tidy but it's also an extra support for the cookies so that they don't fall over
Having very very fine crumbs of Oreo cookies in the buttercream in the bag means you can pipe
the buttercream through the star-shaped tip and crumbs won't get wedged in the points of the star
and block the buttercream as it tries to come out. And there it is! A deliciously decadent cake that
looks beautiful too! Thanks for watching! Remember to subscribe to my YouTube channel
for a new cake decorating tutorial every week