Oreo Drip Cake!
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A 3-layer chocolate cake, with Oreo buttercream, a chocolate drip, and even more Oreos make a delectable & showstopping Oreo drip cake!
Oreo favourites
One of my dad’s colleagues recently had their last day at work, and because she has been one of my most enthusiastic taste testers (and just the loveliest person ever), I wanted to bake something properly special. Naturally… that meant a drip cake. You know I can never resist making a big showstopper, especially for an occasion.
And even though I didn’t actually get a slice of the finished cake (tragic, I know), I did “accidentally” taste-test several spoonfuls of the buttercream during decorating. Purely for quality control, obviously. The reviews from the office were glowing… apparently it disappeared within minutes!
I’ve been itching to make another Oreo bake for a while, and turning it into a full drip cake felt perfect. The Oreo buttercream alone is enough to convert anyone.
The sponge
I used the same idea for the cake from my Salted Caramel Drip Cake and my Biscoff Drip Cake, just using less self-raising flour, and adding in some cocoa powder to make it chocolatey and rich. The layers bake up soft, moist and sturdy enough to build a tall cake without collapsing, exactly what you want for a drip cake.
- Butter – unsalted butter or baking spread at room temperature is the best way to go for the perfect fluffy sponge
- Sugar – for most of my sponge recipes I use light brown sugar but you can use caster, golden caster or dark brown sugar
- Eggs – 8x medium eggs roughly translate as 400g of egg weight, most of my recipes run on medium eggs unless specially stated otherwise
- Flour – self-raising flour will provide the rise needed for three beautiful tiers of delicious sponge
- Cocoa powder – I replace 75g of flour with cocoa powder to give that rich delicious chocolate flavour throughout the sponge as well as the buttercream frosting
- Baking powder – an optional extra to provide a lighter texture to the sponge, many have said they don’t like adding the extra as it is already in the flour, I will leave that choice to you.
- Milk – If you’re mixture is slightly thicker than desired you can use whole milk to gradually loosen the mixture, use one tbsp at a time!
I know three-layer cakes often look a bit intimidating, but they truly aren’t any more difficult than two layers. They just LOOK ten times more impressive, the wow factor alone makes all the effort worth it and the taste matches the presentation perfectly.
Oreo buttercream
For the frosting, I stuck with the same Oreo buttercream recipe I use for my Oreo cupcakes because it’s simply perfect, fluffy, sweet, creamy, and packed with Oreo biscuit flavour. I used 300g of butter and 650g of icing sugar, then blitzed an entire pack of Oreos into a fine crumb and mixed them in. It makes enough to fill the layers, coat the outside, pipe on top, and still have a little leftover to sneak spoonfuls of.
The texture is dreamy. There’s something about adding the crushed biscuits that makes it so easy to smooth around the cake, I honestly don’t know why, but I’m not questioning it. This will boost the presentation of your cake from standard to spectacular, a smooth coating of Oreo buttercream really will look like an expensive showstopper by the time you’re finished.
The drip
I tried a new method of doing the drip on this cake, by using oil. I’ve seen people having a few problems making the ganache drip as ganache can be quite temperamental, so after reading up on the oil method I had to try it.
You only use between 1-2tbsp of oil for this amount of chocolatey, and you can’t detect it once its added. It just makes the chocolate runnier, and easier to use, whilst keep its shine. You can just use melted chocolate, but often this can be harder to use as its thicker, and it well set very solid. I’m surprised I didn’t eat some of it myself, but I resisted to make sure it look better.
If you wanted to use a ganache however you can, simply use 150g of dark chocolate and 150g of double cream! (Read about the ganache drip here… Caramac Cake)
Decoration
Once the drip had set slightly, I piped little swirls of Oreo buttercream around the top and added whole Oreos for decoration. A sprinkle of crushed Oreos finishes it off, because when you think you’ve added enough Oreos… always add a few more.
This cake is bold, chocolatey, and cookies-and-cream heaven. It’s fun to make, fun to decorate, and an absolute delight to present. I adored every minute of making this one, and the finished result brought so many smiles. I hope you love it as much as my dad’s colleagues did!
Two tier versions
I get asked all the time on my blog and social media if this cake can be made smaller, perfect for a more intimate family celebration or birthday. The good news? Absolutely! With a few simple tweaks, you can create a slightly smaller Oreo cake that’s just as delicious and impressive.
For a smaller version, I recommend using two 8″cake tins. You can adjust the ingredients as follows:
- 300g butter
- 300g sugar
- 245g flour
- 55g cocoa powder
- 1.5 tsp baking powder
- 6 medium eggs
- 3 tbsp milk
Baking time may increase slightly, around 5–10 minutes longer, depending on your oven and tin. For the decoration, you can use roughly two-thirds of the original buttercream and toppings, which still makes for a gorgeous, indulgent cake.
This scaled-down version is perfect for smaller gatherings and still delivers all the Oreo, chocolate, and cookies-and-cream goodness of the full-sized drip cake. It’s a flexible recipe that adapts beautifully for any celebration
Tips & tricks
- You obviously don’t have to make straight edged buttercream if you don’t want to, but I just like the look of it. You can slather it on, and it’ll still taste damn delicious.
- However, if you do want to make it like this, I seriously recommend using a metal scraper for the decoration of the buttercream, and the disposable piping bags.. I wouldn’t be anywhere without them.
- All of the decorations are completely optional , but I love this style of cake.
- This cake will last in an airtight container for 3 days.
Oreo Drip Cake!
Ingredients
Cake Ingredients
- 400 g unsalted butter/baking spread
- 400 g light brown sugar
- 400 g eggs (roughly 8 medium)
- 325 g self raising flour
- 75 g cocoa powder
- 2 tsp baking powder
- 4 tbsp whole milk
Oreo Buttercream Frosting
- 300 g unsalted butter (room temp - not baking spread)
- 650 g icing sugar
- 154 g Oreos (1 pack)
- 2-5 tbsps whole milk
Decoration
- 175 g dark chocolate
- 1-2 tbsps vegetable/sunflower oil
- Oreos
- crushed Oreos
Instructions
For the Cake!
- Heat the oven to 180ºc/160ºc fan and line three 20cm/8inch cake tins with baking parchment – leave to the side.
- In a stand mixer, beat together the butter and light brown sugar until light and fluffy. Add in the flour, cocoa powder, beaten eggs, baking powder and beat again briefly till combined – try not to over beat the mixture! If its really thick, mix in the whole milk to loosen.
- Divide the mixture between the three tins and smooth it over – bake for 25-30 minutes until a skewer comes out clean when poked, and when the cake springs back.
- Once baked, leave the cake to cool in the tin for 10 minutes, and then remove and leave to cool fully on a wire rack. If the cake has domed slightly, leave the cake to cool upside down to flatten it slightly.
For the Decoration!
- In a stand mixer, beat the room temperature butter with an electric mixer until it is smooth and loose and then beat in the icing sugar 1/3 at a time until its fully combined. Keep beating the buttercream for a few minutes so it starts to get fluffier and lighter.
- In a food processor, blitz the packet of Oreo’s to a fine crumb, and add into the buttercream. Beat the buttercream again till smooth, and use the Milk to loosen it to a smooth consistency.
- Once the cakes are cooled, put the first layer on the serving plate spread some of the buttercream onto the top of the first layer, add the second cake on top, and then top again with some of buttercream and then add the final sponge layer. Only use about 2 tbsps of buttercream per layer so that you have enough to decorate with!
- With the leftover buttercream, as you can see, I covered the sides (and top) too! Do a first layer of around the edge and top using a large metal scraper and refrigerate for 10 minutes. Repeat again with a slightly thicker layer of buttercream.
- I slather it on all over using an off -set spatula, and then run the metal scraper round until its smooth. If the Oreo’s were blitzed to a really fine crumb like you need, the buttercream can still be smooth around the edges even though there is biscuit in the mix!
- Once finished, melt the dark chocolate in a heat proof bowl until melted. Add in 1tbsp of oil and beat till smooth, continue to add oil till you get to a drippy consistency. I used 1+1/2 tbsps total. Using disposable piping bags, pipe it round the edge of the cake, edging over slight bits to create the drip.
- You don’t need to use too much per drip as it’ll drop quite far down by itself! Fill in the top in with the rest of the chocolate so the top is also covered. Refrigerate the cake for about 15 minutes.
- Using some left over buttercream, pipe little rosettes of buttercream onto the top and add a whole oreo – sprinkle on some crushed oreos and huzzah! You’re done! Enjoy!
Notes
- You obviously don’t have to make straight edged buttercream if you don’t want to, but I just like the look of it! You can slather it on, and it’ll still taste damn delicious.
- However, if you do want to make it like this, I seriously recommend using a metal scraper for the decoration of the buttercream, and the disposable piping bags.. I wouldn’t be anywhere without them!
- All of the decorations are completely optional – but I love this style of cake! To make a smaller version of the cake, use:
- Two 8″cake tins
- 300g butter
- 300g sugar
- 245g flour
- 55g cocoa powder
- 1.5tsps baking powder
- 6 medium eggs
- 3 tbsps of milk
- And it might take an extra 5-10 minutes to bake and use 2/3 of the decoration recipes!
- This cake will last in an airtight container for 3 days!
Hi, just wondering if it would be ok if I used demerera sugar instead of brown. I know it will change a bit but will it be a huge difference?
It shouldn’t change it too much – but the flavour and texture might change as you say!
Thanks for posting this great recipe Jane! i just made it for my Oreo-loving son’s 10th birthday and it actually looks quite impressive. I can’t wait to see his face when he gets home from school! Your instructions were great and very easy to follow. I did 3 layers of chocolate cake and filled the inside with chocolate ganache just to break up some of the buttercream. Thanks again xx
Hey want to make this cake how long does it take to make
Hi Jane,
I just tried posting a comment and not sure if it went through. Curious about storing the cake, my niece and I are making it for her birthday on Saturday (however, the party isn’t till Tuesday). If we don’t put the buttercream swirls/oreo’s on top will the cake keep until Tuesday? I’m concerned about leaving things with milk/egg on the counter for 3 days.
Buttercream is fine at room temperature on cakes for up to 5-6 days usually (but I usually say 4 days max) as real butter doesn’t have to be kept in the fridge anyway, but especially once combined with sugar, its fine. Once a cake is baked, thats also fine to keep out. You could make it all on the Saturday if you wished, but I would recommend using a sugar syrup on the sponges to keep it moist for that long. I would leave the biscuits off the top of the cake as they will go soft in those 3 days. You will need to store it in a cake box/container as well.
Hi Jane,
My niece wants to make this cake with me for her birthday and just curious about how to keep it as we’re making on Saturday and the party is on Tuesday. If we put the chocolate on top but leave the buttercream swirls and oreos until Tuesday will it keep ok on the counter? I’m just a bit concerned about leaving things with milk and egg on the counter for 3 days?
Thanks!
Buttercream is fine at room temperature on cakes for up to 5-6 days usually (but I usually say 4 days max) as real butter doesn’t have to be kept in the fridge anyway, but especially once combined with sugar, its fine. Once a cake is baked, thats also fine to keep out. You could make it all on the Saturday if you wished, but I would recommend using a sugar syrup on the sponges to keep it moist for that long. I would leave the biscuits off the top of the cake as they will go soft in those 3 days. You will need to store it in a cake box/container as well.
I just made this, came out fab!! So grateful for the recipe! It’s getting collected tomorrow, do I leave in the fridge overnight? I don’t have a container big enough for it!
Nooo not the fridge, it’ll dry the cake out.
hi Jane – will it be ok to leave it out on kitchen top under room temperature with heating on for winter?
Yep! Room temperature (out of the fridge) is best!
Hi Jane,
When icing the cake, do you use a cake turntable along with the wilton icing smoother? or can you just use the icing smoother without the turntable?
I do usually use a turntable as it’s easier, but sometimes I don’t ?
Hi Jane, this cake looks amazing. I’m planning to have a go at making it. I’m going to make and decorate it on Tuesday to eat on Wednesday and was just wondering, will the oreos stay nice and crunchy or will they go soft overnight? I will store it in a cake box not an airtight container. Thanks
The Oreos on top should stay crunchy for that amount of time, but eventually they will go a little soft. Leave them till last minute if you want to prevent it ? x
Hi Jane,
Wanted to ask how moist is the sponge? Would you moisten the layers with syrup or something or does it not need it?
Thank you
Barbara
If you wanted a more guaranteed moist cake it wouldn’t hurt it to use the syrup. I often use syrup when it’s hot as the cake can dry out quite quickly depending on how you store it for example. It’s hard to say as your opinion of a suitable cake might be different to mine if that makes sense?
Hi Jane,
What syrup would you use to make the sponge moist?
Probably 150ml water with 150g caster sugar dissolved together and cooled would be enough for the 3 layers.
Hi, I am making this cake for my boyfriends birthday but I want to do a smaller version. You don’t mention how many eggs to use for the smaller version, I am assuming I won’t need 400g? Im looking forward to making it, just hope it looks as good as yours 🙂 .. Thanks xx
300g worth like the other ingredients ?
Hey, I want to give this recipe a trial run I’m just gonna halve it to make one smaller cake will this work?! Also on going to my cupboard I’m out of light brown sugar…will caster be ok? I guess will just make it less rich?!
It would be a lot thinner, but would still work! And it won’t make it less rich, it’ll change the flavour and texture slightly. ☺️
Thank you! I gave it a shot and looks and smells pretty good!! It’s for tomorrow so once we’ve all dug in I’ll let you know how it tasted! Got the light brown sugar this evening and have another cake to bake so gonna do it properly tomorrow for the 2nd birthday of the weekend! Thank you
Awh thats cool! Im so glad!! x
Hi I’m in the UK. Is the flour plain or self raising please? Thanks it looks amazing!!
Self-raising
Hi Jane , this recipe looks amazing can’t wait to try it on Thursday for my son’s sixteenth birthday
Ah amazing! I hope you love it!
Hi, made this cake yesterday, really good recipe and so easy to do. I let the dark chocolate cool slightly before dripping x
Ooh I am so so glad you liked it! x
Hi Jane. Just made this cake for my daughters 15th birthday and I loved making it, your instructions and tips are brilliant and made this an enjoyable bake. My buttercream is way darker than yours though.. just curious why? Cake still looks amazing !!!
It might be that your Oreos were in smaller pieces than mine so coloured it more? But I’m glad you loved it!