I don’t have much to say about this except to ask why oh why have I never thought of sandwiching cakes together with COOKIES before?! You need to try this!
One thing I will mention is that I have recently been using the all-in-one method to make my sponges. I add extra baking powder to make up for the lack of air that you usually get through creaming the butter and sugar separately and then beating in the eggs slowly. I don’t think the resulting cakes rise quite as much as the traditional method, but the difference really is minimal and if you’re pushed for time, you can’t beat an all-in-one cake.
Make sure you add the milk as well – I forgot when I made this cake and didn’t think it was as moist as usual. Everyone else thought it was delicious though!
PiggyBakes’ Cookies and Cream Sandwich Cake
Serves approx 12 – 16
For the cakes
225g unsalted butter, softened
225g caster sugar
85g self raising flour
40g cocoa powder
4 large eggs
1 tbsp milk
2tsp baking powder
For the filling and topping
150g unsalted butter, softened
350g icing sugar, sifted
A few drops of vanilla extract
1 packet of Oreo cookies
2-3 packets of Mini Oreos, to decorate
– Preheat the oven to 170C (fan) and grease and line two 8in/20cm cake tins.
– Crack the eggs into a large bowl, sift in the flour, cocoa powder and baking powder and then add milk, butter and sugar. Using an electric mixer, beat the ingredients together until fully combined and then stop. Don’t overmix, just keep going until everything is smooth and blended together.
– Divide the cake mix equally between the two tins and bake in the centre of the oven for approximately 20-25 minutes. The cakes will be springy to the touch and starting to shrink away from the sides of the tin when ready. A knife or skewer inserted into the centre should come out clean.
– Leave the cakes in the tins for a few minutes and then carefully transfer to a wire rack to cool completely. Meanwhile, make the filling/topping.
– Put all but one of the regular sized Oreos into a sandwich bag and bash with a rolling pin to crush. You can of course do this in a food processor if you have one! Don’t worry if there are a few bigger chunks of cookie left – as long as most of them are bashed up into fine crumbs then they’ll be fine. A few chunky bits of biscuit in the finished cake just add to the overall effect.
– Beat the butter until really soft and then gradually add the icing sugar. Once this has been incorporated, add the vanilla and then the milk, 1 tbsp at a time, until you have a soft, fluffy buttercream. Stir in the crushed Oreos, making sure they are well distributed throughout the mixture.
– Once the cakes are cool, place one of them upside down on a plate/serving board and, using a palette knife, spread with a thick, even layer of buttercream. Build this up until you have used just over half the mixture (although this is really down to personal taste – you can of course use more in the middle and less on top, or vice versa, if preferred)
– Place the other cake on top and then spread with the remaining buttercream, again, building this up until you have a thick, even layer. Then take the palette knife and press into the buttercream and then release quickly, to make a small peak. Repeat all over the cake.
– Finally, place mini Oreos around the edge of the cake. I put mine on on their edges (so they were standing tall) and left a gap slightly smaller than a cookie between each one. I then pushed them over one by one so that each cookie lay slightly on top of the one before it. You could of course just place them flat onto the cake if you want! Place the remaining regular Oreo in the middle.