Cookies and Cream Cake

If you want a really moist, light and tasty chocolately sponge (and you love Oreos), this is cake to pick.  It was very much a  hit and lasted really well, despite our best efforts to demolish it quickly!  My husband loved it.

I made this for his birthday a few months ago (yes, late posting this).  He’d asked for something chocolatey and I know he loves Oreos so I searched for some recipes that might include both and came across this one – I’ve adapted it from the BBC GoodFood website.  This cake actually made double the quantity, but I just reduced it by half and that was plenty big enough!


Cookies and Cream Cake

For the chocolate sponges

  • 150ml vegetable oil, plus extra for greasing
  • 200g plain flour
  • 8tbsp cocoa powder
  • 2tsp baking powder
  • 1 tsp bicarbonate of soda
  • 280g light brown soft sugar
  • 1tsp salt
  • 200ml buttermilk
  • 100ml strong coffee, or espresso
  • 2 tsp vanilla extract
  • 2 large eggs

For the icing

  • 125g pack slightly salted butter, softened
  • 300g icing sugar
  • 140g tub full-fat cream cheese
  • 1 tsp vanilla extract
  • 10 Oreo biscuits (about ¾ of a pack)

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 the flour, cocoa powder, baking powder, bicarbonate of soda, light brown soft sugar and salt in a bowl and mix well. If there are any lumps in the sugar, squeeze these through your fingers to break them up.

Measure the buttermilk, coffee, oil and vanilla in a jug. Add the 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.

img_3207_1To 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.

To assemble the cake, stick one of your sponges to a cake stand or board with a little of the cream cheese icing.  Spread a generous amount between the two cakes. Pile the remaining icing on top , 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.

If you have any leftover Oreos, break them into pieces and push these around the base of the cake. 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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