Hello everyone!

{Spanish here}

Do you remember how last year I made some Oreo® Cupcakes for a friend's birthday??? Well, the day has come again, and I decided to make some changes...

I must say that those cupcakes are usually a success when I make them. That's why I hadn't attempted to make too many changes on them. However, I had changed the frosting for a softer (and less-sugary) one and my friends weren't completely convinced.

So, this time, although the concept is basically the same, the recipe has changed. Both cake and frosting are, in my opinion, less heavy. Truth is, the preparation has turned a little bit more complicated, but I think it was worth it. The frosting is a swiss meringue buttercream with cookies and cream flavor!!!

So, if you are willing to brave it, here's the recipe! 

Cookies and Cream Cake



15cm diameter cake


  • 60ml mild olive oil
  • 160g sugar
  • 1 egg
  • 1 ½ tsp vanilla extract
  • 100g Oreo® cookies
  • 125ml milk
  • 1 tsp lemon juice
  • 160g flour
  • ½ tsp baking soda
  • 1 tsp white vinegar

Frosting Ingredients

  • 3 egg whites
  • 150 sugar
  • 180g butter, slightly cold and cubed
  • 50g Oreo® cookies
  • 3 Tbs milk


  • In a glass, mix milk and lemon juice in order to prepare the buttermilk. Set aside.
  • Separate the cookies from its cream; triturate finely the cookies and set aside the cream.
  • Pre-heat the oven at 170ºC (338ºF). Prepare the mold by greasing it with butter or oil and sprinkling it with flour.
  • Whisk the oil and sugar until well blended. Add the egg and vanilla.
  • Mix the crushed cookies with the flour and add it to the batter in three times, alternating it with the buttermilk and whisking after each incorporation.
  • In a small glass, mix baking soda and vinegar and add it to the batter when it bubbles.
  • Pour the batter into the mold until ¾ of its capacity and bake for 1 hour and 15 minutes. Test it with a toothpick, if when inserting it in the centre of the cake turns out clean, it's well done.

Frosting directions

  • In a heat resistant bowl (or a double boiler) heat the egg whites and sugar with the bain marie technique. Keep stirring until the sugar has dissolved and the mixture is opaque.
  • Take it off the heat and whisk it until it turns into a white and glossy meringue. The bowl must be cold before adding any butter.
  • Add the butter, two cubes at a time, and whisk it at medium-low speed until its total incorporation. Whisk until achieving a light and fluffly frosting.
  • Triturate the cookies along with the cream that was previously reserved and add the milk. Stir energetically until obtaining a cream. Add 4 or 5 tablespoons of this cream to the frosting and whisk up until its complete incorporation.

To assemble the cake:

- Cut the cake horizontally in three layers.

- Wet each layer with syrup (optional) and put two tablespoons of frosting on each one.

- Decorate it.


Here you can download the recipe as a pdf file:

Cookies and Cream Cake