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Cookies and Cream Party Cake

This Cookies and Cream Party Cake is a showstopper! Perfect for a birthday or special occasion, it's a delicious combination of four fluffy sponges, cream cheese icing and crunchy biscuit pieces. Plus, you can customise it with your own special message or name - it's sure to wow your guests!

When it comes to cakes that truly pop, nothing beats a good ol’ Cookies and Cream Party Cake. Nothing brings a party to life like an Instagram-worthy cake covered with crunchy cookie toppers that spell out ‘WOW’ or a special someone’s name. This delectable cake also includes juicy chocolate sponges and a layer of silky smooth cream cheese icing between each one. Plus, the whole thing is encircled by a generous helping of crumbled chocolate cookies. What could be more fun than that?

This 11-step recipe may seem daunting, but trust me, it’s worth the effort. Guaranteed to bring a sweet smile to the face of any birthday girl or boy, this Cookies and Cream Party Cake is sure to make any party a hit. And, with a mouthwatering 657 calories per serve, there's sure to be plenty of energy for post-cake dancing and singing. So don’t be afraid to get your bake on and whip up a delicious Cookies and Cream party cake for your next celebration!

Why You’ll Love This Cookies and Cream Party Cake Recipe

These are all the reasons I'm loving this Cookies and Cream Party Cake recipe:

It's sweet and creamy: With a layer of cream cheese and icing sugar sandwiched between each layer of sponge, this cake definitely packs a sweet punch. Plus, the crunchy cookie pieces on top make it an irresistible dessert that will have your guests coming back for more.

It's visually stunning: Who says beautiful cakes can't also be delicious? The creamy white and chocolate layers are the perfect backdrop for the eye-catching cookie decorations on top. You'll have all your guests talking about this stunning cake long after the party is over!

It's easy to make: Even if you don't have a lot of baking experience, this recipe is a great place to start. The instructions are straightforward and easy to follow, so you don't have to worry about it coming out all wrong. Plus, the results will be sure to impress!

Cookies and Cream Party Cake

This Cookies and Cream Party Cake is a showstopper! Perfect for a birthday or special occasion, it's a delicious combination of four fluffy sponges, cream cheese icing and crunchy biscuit pieces. Plus, you can customise it with your own special message or name - it's sure to wow your guests!

More effort
Prep Time:
1 hour
Cook Time:
50 minutes
Serves 20 - 22


For the chocolate sponges

  • 300ml vegetable oil, plus extra for greasing
  • 400g plain flour
  • 130g cocoa powder
  • 4 tsp baking powder
  • 2 tsp bicarbonate of soda
  • 560g light brown soft sugar
  • 400ml buttermilk
  • 200ml strong coffee, or espresso
  • 4 tsp vanilla extract
  • 4 large eggs

For the icing

  • 250g pack slightly salted butter, softened
  • 600g icing sugar
  • 280g tub full-'fat' cream cheese
  • 2 tsp vanilla extract
  • 10 filled chocolate biscuits (about ¾ of a pack)

For the cookie cake toppers

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


  • Step 1: Preheat oven to 180C/160C fan/gas 4 and grease and line two 20cm cake tins with baking parchment. If the tins are shallow, line the sides to a depth of 5cm or more. In a bowl, combine 200g flour, 8 tablespoons cocoa powder, 2 teaspoons baking powder, 1 teaspoon bicarbonate of soda, 280g light brown soft sugar and 1 teaspoon of salt. If there are any lumps in the sugar, squash them through your fingers to break them up.
  • Step 2: Get a jug and measure 200ml of buttermilk, 100ml of coffee, 150ml of oil and 2 teaspoons of vanilla. Break the eggs in and whisk until the mixture is blended. Incorporate the wet 'ingredients' into the dry 'ingredients' and whisk until everything is thoroughly combined. Pour the batter evenly between the two pans and bake for 25-30 minutes until the cake has risen and a skewer inserted into the centre comes out clean. Allow the cakes to cool in the tins for 10 minutes before taking out of the pans and transferring onto a wire rack. Remove the baking parchment and let the cakes cool down completely.
  • Step 3: Make a total of 4 sponges by repeating steps 1 and 2. The sponges can be prepared up to three days in advance and kept fresh by covering in cling film, or store in the freezer for up to two months if properly sealed.
  • Step 4: In a large bowl, incorporate the butter and half the powdered sugar by mashing with a spatula. Blend with a hand mixer until the mixture is consistent. Add cream cheese and sift in the remaining icing sugar then mash and mix again with the hand mixer. Put the biscuits in the food processor and blend until it forms small crumbs. Add the biscuit crumbs to the icing and mix until fully incorporated.
  • Revised Step: Step 5: Create the cake toppers using one cookie for every letter of the desired word - 'WOW!' or a name, for example. Carefully attach a skewer to the center of each biscuit, taking precaution as some may break. To melt the chocolate, use either the microwave stirring every 20 seconds or a bowl suspended over a pot of boiling water. Spread a bit of chocolate over one side of each cookie. Roll the fondant icing to a thickness of 50p and cut out the letters. Stick the letters to the cookies and let them dry. Alternatively, allow the chocolate to dry and then inscribe the name or word with an icing pen.
  • Step 6: Attach one of the sponges to a cake stand or board using a small amount of cream cheese icing. Use about half the icing to stack the other sponges on top of each other, spreading a generous layer between each one. Put the remaining icing on the top of the cake and use a palette knife to spread it all over the cake. Neatly clean up the plate with a paper towel.
  • Step 7: Take any unused biscuits and break them into small pieces, then arrange the pieces around the base of the cake. Embed the decorations on the top of the cake, then you are good to go! Store leftovers for up to two days in the refrigerator, take them out at least an hour before consuming.
Saturated Fat: 15g; Sodium: 1.7mg; Fiber: 3g; Fat: 36g; Calories: 657kcal; Sugar: 58g; Protein: 7g; Carbohydrate: 75g;

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