Cookies & cream party cake

Cookies & cream party cake

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(25 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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Ingredients

    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
      Eggs

      Egg

      egg

      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
      White chocolate squares, stacked

      White chocolate

      why-t chok-lit

      To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

    • ready-to-roll fondant icing, coloured (we used a mixture of blue and green food colouring), or an icing writing pen

    Method

    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, questions and tips

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    The Brady Bunch
    13th Aug, 2017
    5.05
    Made this cake for my daughters birthday to take to guide camp and it went down a storm! Everyone said how delicious it was, the sponge was beautifully most, one of the best I've made to date and the recipe was far easier than i'd anticipated. I will definitely be making this again
    popadum
    20th Jul, 2017
    3.8
    An impressive cake, which was well received by the dozen or so 12 year olds at our party. The sponge was the moistest I have made - really good. Overall it was a bit too sickly and sugary for my taste though, and not enough boldness in the flavours, just lots of sweet buttercream.
    banhkem
    7th Jul, 2017
    Hi. I am a passionate about how to make birthday cakes. I often research to create them. I usually study at many different websites. For example http://hoclambanhkem.com/hoc-lam-banh-kem/. And your web.
    Sammylou424
    9th Jun, 2017
    5.05
    Made this cake for my sons 18th he is a big chocolate cake fan, was lovely and moist, he stated it was the best chocolate cake he's ever had beats restaurant standard and that's saying something for him, only made 2 stacks which was more than enough so good will be making it again and again. Thanks for this recipe
    acjacobs
    20th Apr, 2017
    5.05
    I was really dubious about this recipe as I'm quite new to baking and I'd never made a cake without butter. This is fantastic! I've just about nailed making a chocolate cake moist and light by tweaking other recipes but I made this to the letter (almost) and it is definitely the moistest of moist chocolate cakes I've made. In the first 2 layers I made, I forgot the buttermilk but figured I'd go with it anyway. I don't think it makes a massive difference to be honest. I made the cake up alternating the layers and couldn't really tell. I'd add it in future ones anyway. With the Oreo cream, there is exactly the right amount in this recipe so you need to go a bit careful when assembling. If you use too much between the layers, you'll run out for the covering. I just about made it but that was more good luck than judgement. It's a MASSIVE cake. Neither me or my other half have managed a whole slice and that's cutting quite thin slices. But it is definitely impressive if you want a real party cake. If I was just making it for a treat at the weekend, I'd think about cutting it down to 2 or 3 layers. This will be my recipe for chocolate cakes now whether I'm making this or something else. Even after 4 days with it just being covered with a big plastic bowl - not air tight - it's still perfectly moist.
    Cathiekook
    10th Apr, 2017
    5.05
    OMGoodness this cake is gorgeous. I usually make the ultimate choc cake on this website but this recipe is far superior. I did half the recipe and this still made a large cake, enough for at least 10 people.
    BexOreo
    28th Oct, 2016
    5.05
    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! Substitutes: 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
    26th Oct, 2016
    5.05
    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
    23rd Oct, 2016
    3.8
    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
    juliaprior
    16th Oct, 2016
    5.05
    In a departure from the usual Chocolate Birthday Cake (http://www.bbcgoodfood.com/recipes/4508/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.

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    Jocatt
    17th Apr, 2017
    I love this chocolate cake recipe, tasted gorgeous and was very moist. I'm wanting to use this recipe again but I could do with it being a tiny bit firmer to be able to decorate it abit more. Does anyone have any advise on how to make it firmer? Many thanks
    acjacobs
    20th Apr, 2017
    5.05
    Leave out the buttermilk and cook for less time. I forgot the buttermilk in 2 of my layers. The difference in taste is hardly noticeable but I'd say the one difference is that it is a bit firmer.
    Lgray246
    29th Oct, 2016
    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
    26th Sep, 2016
    I would love to make this for a 4 year olds birthday. Can I use something else in place of the coffee?
    Cathiekook
    10th Apr, 2017
    5.05
    I use drinking chocolate powder for kids cakes
    goodfoodteam's picture
    goodfoodteam
    29th Sep, 2016
    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
    29th Oct, 2016
    The 100ml of coffee...is that mixed with water? If so how much coffee is mixed into the water?
    Cathiekook
    10th Apr, 2017
    5.05
    I put a heaped teaspoon of instant coffee powder in a mug and added 100ml of cold water. The coffee I use is a powder not granules.
    Maimai
    23rd Jul, 2016
    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
    goodfoodteam
    16th Aug, 2016
    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.

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