Go Back

Oreo & Gold Cake


Cookies & Cream Cake

  • 180 grams all purpose flour
  • 200 grams granulated sugar
  • 60 grams room temperature unsalted butter
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 1/4 cup canola oil
  • 2 large eggs
  • 90 grams sour cream
  • 1 tbsp pure vanilla extract + 1/4 tsp vanilla bean paste
  • 1/4 cup water
  • 1/3 cup crushed Oreo cookies about 6-8 cookies

Vanilla Swiss Meringue Buttercream

  • 180 grams about 6 large egg whites
  • 360 grams granulated sugar
  • 450 grams unsalted butter room temperature cubed
  • 1 tsp vanilla
  • Oreo cream optional, scraped from the cut cookies


  • Gold Sprinkles
  • Edible Gold Leaf
  • Oreo Cookies each cookie separated and cut into 4 pieces


Cookies and Cream cake

  • Preheat oven to 350F and grease and flour three 6” cake rounds.
  • Whisk together flour, sugar, baking soda, salt, and baking powder in a bowl.
  • Add butter, and beat well with a hand mixer or in a stand mixer with the whisk attachment, until the mixture resembles fine crumbs.
  • In a separate bowl, whisk together egg, sour cream, vanilla, and oil until combined.
  • Pour wet ingredients into the flour and butter mixture, and beat on medium for 3-4 minutes. The mixture will be dry at this point.
  • Add in water and mix until just combined. Fold in the crushed Oreos. Do not overmix.
  • Spread batter evenly into prepared pans. Smooth the tops with a spatula.
  • Bake for approx. 20-25 mins or until a toothpick inserted into the center comes out mostly clean.
Place cakes on a wire rack to cool for 20 mins then turn out onto wire rack to cool completely before removing from pan.

Vanilla Swiss Meringue Buttercream

  • Place egg whites and sugar into the bowl of a stand mixer, whisk until combined. 
Place the bowl over a hot water bath on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch or until it reaches a temperature of 165 degrees F on a candy thermometer. 
Place the bowl on your stand mixer and whisk on medium-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
Switch to a paddle attachment. Slowly add cubed butter and mix until smooth. Add vanilla and continue to whip until smooth.

Cake Assembly

  • Spread some buttercream on the cake board.
  • Place one layer of cake on a cake board and place it in the fridge for 5-10 minutes. This will help the cake stick to the cake board and not slip as you stack and frost.
  • Remove from the fridge.
  • Top with approximately 1/3 cup of frosting and spread evenly. Sprinkle crushed Oreos in between the layers, making sure it is not too close to the edges.
  • Repeat with remaining layers and apply a thin coat of frosting all over the cake for the crumb coat. Chill for 20mins.
Frost and smooth the sides, leaving a rim at the top of the cake
  • Place cake in the fridge for 30 minutes.
  • Once chilled, paint the top edge of the cake with edible gold paint.
  • Place cut Oreo cookies on the bottom half of the cake, leaving space.
  • Fill the spaces with sprinkles and gold leaf, as desired.
  • Enjoy!