VIDEORECIPE Easy homemade koala cookies and cream cake recipe

Whisk and stir together the flour, baking powder, and salt. Set aside.

In a mixer, beat the butter, oil, and sugar for 5 minutes. Add the eggs, one at a time and beat until well incorporated.

Add the flour mixture to the butter mixture until fully incorporated. Then, Pour in the buttermilk and vanilla extract. Mix.

Add 1/2 cup crushed cookies and fold them into the cake batter then scrape down the sides of the bowl.

Evenly distribute the cake batter among the three cake pans and bake for about 40-45 minutes in a preheated oven to 180°C.

Remove cakes from the oven and let them cool in pans for 10 minutes before inverting them onto cooling racks to cool completely. Wrap cakes in plastic wrap and place them into the freezer to chill for 30 minutes to 1 hour.

On a silicone mat, roll a piece of black fondant into a long oval nose. Then roll the black fondant into a long rope and cut out two pieces to outline the top of each eye for the eyelashes then cut one small piece for eyelashes for the ends. Cut two pieces and form into the mouth and a small portion for the smile.

Roll out grey fondant to 1/8 inch thick, and cut out two circle ears. Then roll out light pink fondant for the inner ears. Attach with water and cut off the ends to create a flat bottom of the ear. Set aside to dry for 1-2 hours.

For the creamy vanilla buttercream, beat the butter until light and fluffy, about 2 minutes. Then, add salt, vanilla, and powdered sugar, followed by the cream. Beat for 5 minutes, until light and fluffy.

Reserve 3/4 cup of white buttercream. Colour the remaining white buttercream with one or two drops of black gel food colour.

Divide the 3/4 cup of white buttercream into three bowls, color each bowl pink, yellow, and green. Place the coloured buttercream into prepared piping bags. Push out the air bubbles by using the mixer or a spatula.

To assemble, remove the cake layers from the freezer and unwrap the cake layers. Next, use a serrated knife to cut off the dome of the cakes to make the layers flat and even.

Add a small amount of buttercream to the centre of the cake board. Layer one cake layer, cut side up onto the cake board. Pipe 2/3 cup of grey vanilla buttercream and use an offset spatula to smooth the buttercream layer. Add crushed cookie crumbs over the top.

Place another cake layer cut side down over the top and repeat the last step.

Add a thicker layer of grey buttercream to the cold cake.

Insert two toothpicks into the black nose and insert them into the side of the cake. Cut two small slits for the ears to be inserted into the top of the cake. Then, add the black eyes and mouth.

Pipe a flower crown on top of the cake with yellow buttercream rosettes, pink stars, and green leaves to fill in any empty spaces.

Serve the cake at room temperature and enjoy!