Cookies and cream layer cake

Serves 24

- to cook



Cookies and cream cake base:

  • 3 x packets delicious. cookies & cream cake baking mix

  • 9 large eggs

  • 300g unsalted butter, melted, cooled

  • 540ml milk

Pimped icing:

  • 450g unsalted butter, softened

  • 1/4 cup (60ml) full cream milk

  • 2 x 133g packets plain Oreos (or other chocolate biscuits)


1. Prepare three separate cookies & cream chocolate cakes according to packet instructions.

While the cakes are cooling completely, combine the three icing mixes and prepare according

to packet instructions. Set aside. 

2. Place one cake on a serving platter and spread with 3/4 cup of prepared icing. Top with

another cake, spread with another 3/4 cup of icing, and finish layering with the third cake. 

3. Spread remaining icing over the top and side of the cake, then chill for 30 minutes to set


4. Meanwhile, place Oreos in a food processor and whiz to fine crumbs. Spread cookie

crumbs all over the cake, pressing into the icing so they stick. Chill until ready to

serve. Note: Shop our range of delicious. wine cases here


Recipes by Neil Perry, Qantas Creative Director - Food, Beverage & Service and Richard Purdue of Rosetta Sydney. Photography by Brent Winstone and styling by Vivien Walsh.