Cookies and Cream Cake with chocolate ganache drip topped with Oreos from Cupcake Jemma recipe for baking lovers

Cookies & Cream Cake recipe

A showstopping four-layer dark chocolate cake with a light, coffee-buttermilk sponge, filled with Oreo buttercream and chocolate ganache, finished with a dramatic chocolate drip and Oreo decoration.

  • Difficulty
    4 out of 5
  • Prep: 1 hour
  • Cook: 26 minutes
  • Servings: Serves 16–20 (4 x 8" layers)
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Ingredients

SPONGE
450ml cold coffee
390ml vegetable oil
450g buttermilk
6 eggs
650g plain flour
690g caster sugar
60g cocoa powder
60g black cocoa powder
2 tsp bicarbonate of soda
1 tsp salt

BUTTERCREAM
750g soft unsalted butter
1300g icing sugar
1/2 tsp vanilla extract
Pinch of salt
6–9 tbsp whole milk

GANACHE FILLING AND DRIP
150g double cream
150g dark chocolate

EXTRAS
Oreos (whole and blitzed into crumbs)

Purchase PDF for the full recipe

Indulge in a decadent delight with our Cookies & Cream Cake downloadable recipe. Satisfy your sweet tooth with layers of decadent chocolate sponge, vanilla buttercream, ganache and Oreos! Our easy-to-follow recipe includes step by step guide on how to make this Crumbs & Doilies classic! (Not responsible for any resulting cravings.)