Cookies and cream cake

Treat yourself with this decadent cookies and cream cake. Coated head to toe in mouth-watering chocolatey cream, and finished with crumbled Oreo cookies.

  • 25 mins preparation
  • 1 hr 5 mins cooking
  • Serves 10
  • Print


Cookies and cream cake
  • 250 gram butter, softened
  • 1 teaspoon vanilla bean paste
  • 1 1/4 cup (275g) caster (superfine) sugar
  • 3 eggs
  • 2 1/4 cup (335g) self-raising flour
  • 1/4 cup (35g)plain (all-purpose) flour
  • 3/4 cup (180ml) milk
  • 150 gram oreo biscuits, chopped coarsely
  • 5 oreo biscuits (55g), extra, chopped coarsely
Crème Pâtissière
  • 3 cup (750ml) milk
  • 1 1/2 teaspoon vanilla bean paste
  • 6 egg yolks
  • 1/2 cup (110g) caster (superfine) sugar
  • 1/3 cup (50g) cornflour (cornstarch)
  • 60 gram butter
  • 200 gram dark (semi-sweet) chocolate, chopped coarsely


Cookies and cream cake
  • 1
    Preheat oven to 180°C. Grease a deep 20cm round cake pan; line base and sides with three layers of baking paper, extending the paper 5cm over side.
  • 2
    Beat butter, paste and sugar in a medium bowl with an electric mixer until pale and fluffy. Beat in eggs, one at a time. Stir in sifted flours and milk, in two batches. Stir in chopped biscuits. Spread mixture into pan; smooth surface.
  • 3
    Bake for 1 hour or until a skewer inserted into the centre comes out clean. Stand cake in pan for 5 minutes before turning, top-side up, onto a wire rack to cool.
  • 4
    Meanwhile, make crème pâtissière: Heat milk and paste in a small saucepan over medium heat until almost boiling. Whisk egg yolks, sugar and cornflour in a medium bowl; gradually whisk in hot milk mixture. Return mixture to pan; whisk over low heat for 5 minutes or until mixture boils and thickens. Remove from heat; stir in 40g of the butter. Reserve a third of the mixture in a small bowl. Stir chocolate and remaining butter into the remaining mixture until melted through. Cover bowls; refrigerate until cold.
  • 5
    Split cake into three layers. Whisk each crème pâtissière mixture until smooth. Place the bottom cake layer on a cake stand or plate; spread with half the chocolate crème pâtissière. Top with middle cake layer; spread with plain crème pâtissière. Finish with top cake layer and remaining chocolate crème pâtissière.
  • 6
    Decorate with extra chopped biscuits.


The cake and crème pâtissière can be made a day ahead. Store cake in an airtight container at room temperature; refrigerate crème pâtissière, covered tightly.

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