Strawberry Cookies n’ Cream Cake

Strawberry Cookies n' Cream Cake

May 20th is World Baking Day (sponsored by Stork) to celebrate all cooks. Baking is pretty popular these days and for those that don’t know where to get started I picked an easy and impressive looking cake to maybe give you some inspiration. I usually only bake with butter but since 2008 times are tough. I myself worked for a massive company that declared bankruptcy. You’d have to be hiding under a rock to recognize that the price of food has gone up. A block of butter really is a luxury at £1.21 for 250g whereas a block of Stork margarine only costs around 78p.

I made this cake using no butter and once everything was assembled it tasted delicious! I often pick up strange candy and baking items on impulse and decide what to do with them later! I bought Strawberry Oreos on discount from Cyber Candy and while I love traditional cookies and cream it’s been done a million times. I tinted the frosting a very pale pink and let the fragrance and taste of the Oreos do the rest!
Strawberry Cookies n' Cream Cake

The great thing about this frosting is it’s naturally “chunky” because of the Oreos so no fussy piping or smoothing is required. It’ supposed to look a little rustic. The recipe can also be made into cupcakes if a mini layer cakes aren’t your thing. If you decide to join in and bake for the big day use #caking on twitter.

Strawberry Cookies n' Cream Cake

Strawberry Cookies n’ Cream Cake

Yield: 1 six inch cake



56g Stork (margarine)

180g granulated sugar

1 egg

1/2 tsp vanilla

20g cocoa powder

100g plain flour

1 tsp bicarb of soda

1/2 tsp salt

215ml Buttermilk


56g Stork (margarine)

56g vegetable shortening

340g icing sugar

1 roll of Oreos (any kind you like)

2-3 tsp of milk

1 tsp vanilla

food coloring (optional)


  1. Make the cake (you can do this the day before). Preheat the oven to 180 C and grease and line two 6 inch pans (you can find aluminum ones at any pound store). In a mixing bowl cream together the margarine and sugar for about 3 minutes until creamy. Add in the egg and vanilla and beat until combined.
  2. Stir in the flour and buttermilk using a wooden spoon until all combined. Distribute the batter between the two pans and bake for 15-20 minutes. Set aside to cool. Once cool remove from the pan and wrap in cling film. Refrigerate.
  3. Make the frosting. In a large mixing bowl beat the margarine and vegetable shortening for two minutes. Add in the vanilla. Sift the icing sugar and add it in three batches. Add the milk one teaspoon at a time until the frosting comes together and is fluffy and a spreadable consistency. Add in the food coloring if desired.
  4. Crush about 3/4 of the roll of Oreos and fold them in by hand. Use the leftovers for decorations.
  5. Level the two cake layers. Place one layer on a plate. Spread frosting on top. Place the other layer on top with the smoothest part facing up. Spread the rest of the frosting on the sides and on the top.


adapted from Hershey's

Stork provided me with a baking kit of ingredients to bake my cake and other items

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