Cookies & cream party cake

Cookies & cream party cake

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(19 ratings)

Prep: 1 hr Cook: 50 mins

More effort

Serves 20 - 22
Stack up our best-ever chocolate sponges and smother in an Oreo biscuit icing to make this towering celebration cake

Nutrition and extra info

Nutrition: per serving (22)

  • kcal657
  • fat36g
  • saturates15g
  • carbs75g
  • sugars58g
  • fibre3g
  • protein7g
  • salt1.7g
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    For the chocolate sponges

    • 300ml vegetable oil, plus extra for greasing
    • 400g plain flour
    • 130g cocoa powder
    • 4 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 2 tsp bicarbonate of soda
      Bicarbonate of soda

      Bicarbonate of soda

      Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

    • 560g light brown soft sugar
    • 400ml buttermilk
    • 200ml strong coffee, or espresso
    • 4 tsp vanilla extract
    • 4 large eggs



      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    For the icing

    • 250g pack slightly salted butter, softened
    • 600g icing sugar
    • 280g tub full-fat cream cheese
    • 2 tsp vanilla extract
    • 10 Oreo biscuits (about ¾ of a pack)

    For the cookie cake toppers

    • Oreo biscuits, as many as you need for the letters on top (some may break when you insert the skewers, so buy extra)
    • thin wooden skewers
    • 100g white chocolate, finely chopped
    • ready-to-roll fondant icing, coloured (we used a mixture of blue and green food colouring), or an icing writing pen


    1. Heat oven to 180C/160C fan/gas 4. Grease and line two 20cm cake tins with baking parchment – if your cake tins are quite shallow, line the sides to a depth of at least 5cm. Put 200g flour, 8 tbsp cocoa powder, 2 tsp baking powder, 1 tsp bicarbonate of soda, 280g light brown soft sugar and 1 tsp salt in a bowl and mix well. If there are any lumps in the sugar, squeeze these through your fingers to break them up.

    2. Measure 200ml buttermilk, 100ml coffee, 150ml oil and 2 tsp vanilla in a jug. Add 2 eggs and whisk until smooth. Pour the wet ingredients into the dry and whisk until well combined. Pour the cake mixture evenly into the two tins, and bake for 25-30 mins until risen and a skewer inserted into the centre comes out clean. Cool in the tins for 10 mins, then turn out onto a wire rack, peel off the baking parchment and leave to cool.

    3. Repeat steps 1 and 2, so that you have 4 sponge cakes in total. These sponges can be made up to three days ahead and will stay moist if wrapped in cling film, or you can wrap well and freeze for up to two months.

    4. To make the icing, put the butter in a large bowl and sieve in half the icing sugar. Roughly mash together with a spatula, then whizz with a hand mixer until smooth. Add the cream cheese and sieve in the remaining icing sugar, mash together again, then blend once more with the hand mixer. Put the Oreos in a food processor and whizz to fine crumbs. Add the biscuit crumbs to the icing and mix again until combined.

    5. Next, make the cookie cake toppers. You’ll need one Oreo for each letter of the word you’d like to write – someone’s name or, like we have done, ‘WOW!’ Carefully insert a skewer into the creamy filling in the middle of each Oreo – some cookies may break, so save these ones for later. Melt the chocolate in the microwave, stirring every 20 secs or so, or in a heatproof bowl suspended over a pan of gently simmering water. Spread a little chocolate over the surface of one side of each cookie. Roll out the fondant icing to the thickness of a 50p coin, and cut out your letters, then stick these to the cookies and set aside to dry. Alternatively, let the chocolate dry, then use an icing pen to write the name or word directly on the surface.

    6. To assemble the cake, stick one of your sponges to a cake stand or board with a little of the cream cheese icing. Use roughly half the icing to stack the remaining cakes on top, spreading a generous amount between each layer. Pile the remaining icing on top of the assembled cake, and use a palette knife to ease it over the edges, covering the entire surface of the cake. Tidy the plate with a piece of kitchen paper.

    7. If you have any leftover Oreos, break them into pieces and push these around the base of the cake. Insert the dried cookie cake toppers into the top of the cake and serve. Store leftovers in the fridge for up to 2 days, but bring back to room temperature for an hour or so before eating.

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    Comments (20)

    BexOreo's picture

    Mmmm Mmmmm Mmmmm
    This is the best chocolate cake by far! the cake itself is soft, moist and has the perfect amount of Cocoa added to it. As for the Oreo butter cream, oh my... perfect!

    Almond Oil - only oil to hand
    Whole packet of Oreos for Butter cream (we LOVE Oreo's)
    Baked in a fan oven for 25 mins exactly.
    This is a fab recipe for either just the sponge alone, for the Oreo bc or as it is.
    Definetly a 10/10 for our family and will be making again and again :-)

    catstring's picture

    Such a delicious moist chocolatey cake! I didn't have buttermilk so added 1 tbsp of lemon juice to just under 1 cup of milk as an alternative and it worked brilliantly. I reduced the recipe by a quarter and baked in a 15cm tin to make a mini version.

    brafikoto's picture

    Wonderful cake! Made this as a trial run for my daughter's bday cake next year. Made it as 2 separate cakes - delicious- and the chocolate sponge cake was moist too! Yum

    juliaprior's picture

    In a departure from the usual Chocolate Birthday Cake ( which my son requests every year (very good, btw), this year he spotted this cake in one of my Good Food magazines and requested this instead for his 15th birthday.

    We were not disappointed! As this makes a huge cake, I reduced it to 3 layers, still pretty big and impressive though. It makes a lovely rich, moist cake and the icing is very yummy, reminiscent of cookies and cream ice cream! Great for any birthday celebration, old or young, girls or boys. It has the wow factor.

    Serve in thin slices as it's very sweet with the icing but a real treat.

    Peterpan27's picture

    Very Yummy It takes a little time to make but it is worth every minute. The best chocolate cake I have ever tasted. My son loves it too.

    noo75's picture

    Woaw woaw woaw.this recipe is amazing. After reading the comment decided to make it,glad I did ! it came out perfect.Moist light chocolatey flavour. I recommend it to anybody. Not difficult at all to make. I followed the recipe 90 %. Only put 500 sugar 100 ml coffee n 300 buttermilk.done step 1and 2 once mixed then put in 2 separates tins,worked perfectly. will only use this recipe now for chocolate cake. the best 1 ever!

    Eliza4's picture

    Fantastic cake! My daughter made this for a cake competition and it deservedly won. We made the full recipe but only stacked 3 layers as this was large enough. Sponge is beautiful and moist and will definitely be made again.

    Pink Buttercream's picture

    This is absolutely delicious. As I adore buttercream this was perfect for me. Would definitely recommend this to people who love fun ideas.

    nursejen's picture

    Made this cake a while ago- absolutely fabulous cake! A large, but fabulous cake. So delicious, easy to make. The buttercream was slightly soft but this was rectified by putting it in the fridge once applied to the cake and leaving overnight to set. Would definitely make again!

    loulewis's picture

    Making the sponge for the third time so I guess you could call it my go-to chocolate cake. It's really good!

    missreebbie's picture

    This is an amazing cake! I made it for my daughter's birthday, and she said it was the best cake I'd ever made. I made three quarters of the cake quantity and baked the cakes in two deeper 20 inch tins for about 45 minutes, then sliced them in half when they were cool so I ended up with four layers as per the recipe. I have to confess I made the whole icing quantity which was like a heart attack in a bowl, but totally delicious. I coated the Oreos in melted white chocolate, stuck them in the fridge for an hour, then piped on icing, then just stuck them to the top of the cake (didn't bother with the cocktail sticks). I thought the cake would last us a while as it was such a beast, and there are only five of us, but it was all gone in five days!

    Cook London's picture

    Made this for a birthday cake, went down really well. I just did steps 1&2 once, (I.e. halved) and actually poured the whole mix into one bigger cake tin (23-24cm d) then baked at recipe temp for an hour and came out very well. Halved the icing too. Was enough for about 20 people.

    jennypugh's picture

    Made this for a birthday cake and was really pleased with the results. Didn't alter the recipe other than to make the mixture in one go using a Kitchenaid. Everyone raved about it - the sponge was moist and rich and the frosting delicious. Only took 2 hours from start to finish but couldn't get those darn Oreo's to stay standing up!

    lucy_lou's picture

    Half ed the ingredients to make two layers. Cake turned out lovely and most. Frosting was so tasty and a big hit for a 21st birthday! Clean plates all round.

    tammyhaq89's picture

    This cake is amazing! I followed the recipie exactly and it worked perfectly. The cakes were really moist and the icing was amazing. My only criticism was that it made too much icing but then I guess in hindsight I could've been more generous with the icing for the layers. I made it for my husbands bday and it was a beastly cake! If I were to make again I'd probably halve the recipie and have two layers instead of 4. Lovely cake though.

    dianegoodlad's picture

    I didn,t have a problem with the amount of coffee used,the sponges turned out perfect,light and very moist,one of the best chocolate cakes i,ve ever made,everyone is asking for more!!!

    jonesfamily's picture

    Amazing! Made for a cake sale and was well received.
    Will be making again

    j_alexandra_roberts's picture

    New favourite cake! Made this for a birthday and it was very well received. Made a two layer cake and halved the icing. The sponge was beautiful, and the icing was really fun, different and delicious.

    newby_boy's picture

    This cake tastes very nice, made it to spec for my boyfriend's birthday and he loved it. The only problem was that after adding the coffee, the mixture seemed to be very runny and all the sponges sunk in the centre when baking. I would recommend using only 100ml of coffee (50ml per 2 sponges) for the mix. Apart from that, very tasty - even if slightly calorific.

    Voussy's picture

    I made this today and it was a complete success! Great recipe, only thing I did different was add more sugar icing to the frosting mix to make more solid consistency as I piped ice gem shapes over the cake.

    Questions (8)

    Lgray246's picture

    Hi, I know this might be a silly question..but I'm hoping to make this cake today but I'm unsure of the coffee part. Do I add 100ml of coffee granules or is that mixed with water to make 100ml? Thanks.

    Desreen's picture

    I would love to make this for a 4 year olds birthday. Can I use something else in place of the coffee?

    goodfoodteam's picture

    Thanks for your question. We have only tested this recipe using coffee so cannot vouch for the results otherwise. If you wanted to leave the coffee out, you could use the same amount of water to give the same results texture-wise but of course the flavour would differ and we have not tried this so cannot guarantee what it would be like. If you do decide to give it a go, let us know. Alternatively we have lots of children's birthday cakes in this guide. Good luck!

    Lgray246's picture

    The 100ml of that mixed with water? If so how much coffee is mixed into the water?

    Maimai's picture

    Can I make the cake 2~3 days earlier? And the frosting a day before the event? If so, how to store the cake?

    goodfoodteam's picture

    Hi there, yes you can. We'd suggest wrapping the cake (once completely cooked) in clingfilm, you can then keep it for up to 3 days. You can also freeze it. For the icing, cover it and place it in the fridge, then get it out about an hour or so before you need it (depending on the ambient temperature) in order to soften enough to spread it.

    johanna91's picture

    Hi :) Is it possible to add sugarpaste on top? If yes how can I do that?

    sasha_r86's picture

    Could this cake be made using normal chocolate chip cookies rather than Oreos? I have been given a bulk box of choccy chip cookies and being an avid home baker, I would like to try something new. Many Thanks.

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