Cookies & cream party cake

Cookies & cream party cake

  • 1
  • 2
  • 3
  • 4
  • 5
(60 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
Save to My Good Food
Please sign in or register to save recipes.


    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
      Buttermilk pancake mixture in bowl with whisk



      There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

    • 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
      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


    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.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    27th Apr, 2020
    Hands down the... best cake ever. I have a family of critics and they loved it so much it was gone in 2 days.Have made this twice now and everyone is so impressed when they try it,we all thought it was better than the shop brought cakes ...that says something.Icing lovely to.I put crushed up Oreo pieces (into chunky pieces ) and put them over each layer so u get a nice bit of Oreo each time.Amazing recipe.
    Nicky Florence's picture
    Nicky Florence
    25th Jul, 2019
    delicious, moist, chocolaty cake, will definitely make again
    22nd Sep, 2018
    Only made 2 sponges and was enough for us. It was absolutely delicious, everyone loved it! Cake was extremely moist and had a wonderful chocolate flavour! Definitely would make again.
    5th Nov, 2017
    I halved the recipe to make 2 sandwich sponges. Found that it took about 10 minuets extra to bake in my oven. They were lovely. However, we really didn’t like the icing/filling, over sweet and sickly. A shame as it’s quite expensive to make. I will definitely use the cake recipe as my ‘go to ‘ chocolate cake recipe, moist and well risen.
    24th Sep, 2017
    Very happy with this recipe. Took in to the office and it was devoured fairly rapidly. Delicious chocolate sponge and 'cookie' icing offset it really well, so not insanely chocolatey. One colleague was so impressed they gave me a hug! I only made 3 layers (as I thought that would be plenty and it matched up with the quantity of ingredients I had available) and it was still fairly huge. Stuck to the original amount of icing for 4 layers and had plenty left over, so may make slightly less next time. Definitely adding this recipe to the collection.
    24th Sep, 2017
    Very happy with this recipe. Took in to the office and it was devoured fairly rapidly. Delicious chocolate sponge and 'cookie' icing offset it really well, so not insanely chocolatey. One colleague was so impressed they gave me a hug! I only made 3 layers (as I thought that would be plenty and it matched up with the quantity of ingredients I had available) and it was still fairly huge. Stuck to the original amount of icing for 4 layers and had plenty left over, so may make slightly less next time. Definitely adding this recipe to the collection.
    The Brady Bunch
    13th Aug, 2017
    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
    20th Jul, 2017
    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.
    9th Jun, 2017
    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
    20th Apr, 2017
    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.


    12th May, 2020
    Hey, Can you make a 3 layer cake instead of 4?
    lulu_grimes's picture
    14th May, 2020
    Hello, We haven't tested the recipe in 3 tins but you do this, you'll have to keep an eye on the cooking time, it will depend on the size of your tins. Lulu
    Mena DL's picture
    Mena DL
    16th Nov, 2019
    Hi, made this cake and was quite good, moist, but took more to bake in my oven then also had an issue: both the cakes did flop down in the centre and I can't understand why...I didn't open the oven. Any tips?
    24th Dec, 2018
    Making this cake again but just realised I don’t have vegetable oil, can sunflower oil be substituted for this? Many thanks.
    goodfoodteam's picture
    27th Dec, 2018
    Thanks for your question - yes, that will work.
    5th Sep, 2018
    I want to make this recipe but do not like the taste of coffee, nor do a few of the people I am making it for and was wondering if it was quite a strong flavour in the cake or not very noticable?
    goodfoodteam's picture
    6th Sep, 2018
    Thanks for your question. The coffee works more to enhance the chocolate flavour rather than giving a strong taste of coffee. You can leave it out and simply use 200ml water instead.
    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
    20th Apr, 2017
    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.
    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.


    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
    Want to receive regular food and recipe web notifications from us?