Serves
12
servings

Intro

Cookies and cream in cake form, and it’s every bit as good as it sounds: a chocolate sponge layered with Oreo buttercream, a dark chocolate drip down the sides, and whole Oreos on top. It’s the kind of cake that gets a proper reaction when you bring it out. The drip looks technical but is just ganache at the right temperature — I’ll walk you through the pour.

At a glance

  • Serves: 12–16 · three 18cm layers(base for the scaler)
  • Prep: 45 min ·Bake: 25 min ·Decorate: 40 min
  • Difficulty: Moderate
  • Pillar: The Bake → Signature Bakes
  • Themes (dietary): contains gluten, dairy, egg, soya(from the biscuits)

Ingredients

Chocolate sponge (three 18cm tins)

  • 300g unsalted butter, softened
  • 300g caster sugar
  • 6 medium eggs
  • 260g self-raising flour
  • 40g cocoa powder
  • 1 tsp vanilla · 2–3 tbsp milk

Oreo buttercream

  • 300g unsalted butter, soft
  • 600g icing sugar, sifted
  • 3 tbsp milk
  • 10 Oreos, blitzed to fine crumbs

Chocolate drip & finish

  • 100g dark chocolate · 100ml double cream
  • 8–10 Oreos, to decorate(some halved)

Method

  1. Heat oven to 180°C / 160°C fan / gas 4 / 350°F. Grease and line three 18cm tins.
  2. Cream butter and sugar until pale, 3–4 minutes. Add eggs one at a time with a spoon of flour; beat in vanilla.
  3. Fold in the flour and cocoa, loosen with milk. Divide between the tins and bake 22–26 minutes until springy. Cool fully.
  4. Buttercream: beat butter pale, add icing sugar in two goes with the milk, then fold through the Oreo crumbs.
  5. Stack and fill the sponges, then crumb coat and do a final smooth coat. Chill 20 minutes so the drip sets cleanly.
  6. Drip: warm the cream, pour over the chocolate, stir smooth, cool slightly. Spoon around the top edge to drip down the sides, then fill the top.
  7. Finish with whole and halved Oreos.

Allergens & swaps

  • Contains: wheat/gluten, milk, egg, soya (biscuits).
  • Note: standard Oreos are often a convenient vegan-friendly biscuit, but the buttercream and sponge here are not — don’t imply the cake is vegan.

Baker’s notes

Chill before the drip so it sets crisp against the cold buttercream. Too-warm ganache runs to the base; too cool won’t drip — aim for just-pourable.

Want this for an occasion instead of baking it?

Prefer us to make it for you, sized and decorated for your celebration? See ourbespoke cakes service — an enquiry-and-quote, made to order. This page is the bake-it-at-home version.