Oreo Drip Cake

4.75 from 24 votes

This glorious Oreo drip cake recipe is perfect for any celebration! The perfect cookies & cream flavour. A moist chocolate sponge is layered with addictive Oreo buttercream and finished off with a beautiful chocolate ganache drip.

Prep Time1 45

Cook Time30

Chill Time1 30

Total Time3 45

Course: Dessert, Snack

Cuisine: American

Diet: Vegetarian

Servings: Slices

Calories: 791kcal

Author: Kachina

Equipment

Ingredients

Sponge Cake

75 g dark chocolate
190 ml vegetable oil (or canola or sunflower oil)
3 eggs
375 ml milk (whole or semi-skimmed)
3 teaspoon vanilla extract
500 g caster sugar (golden or white)
75 g cocoa powder
340 g plain / all-purpose flour (see notes for self-raising flour swap)
2 teaspoon baking soda (bicarbonate of soda)
½ teaspoon baking powder
260 ml hot coffee (or 3tsp instant coffee dissolved into 260ml / 1 cup hot water)

Oreo Buttercream

175 g Oreos (2 packs/310g Oreos total if using extra for optional decorations)
360 g unsalted butter (room temp.)
635 g confectioners sugar (icing sugar)
65 g heavy cream (e.g. double cream)
1-2 tablespoon milk (optional, depending on consistency)

Chocolate Ganache Drip:

60 g dark chocolate
90 g heavy cream (e.g. double cream)

Metric - US Customary

Instructions

Sponge Cake:

Pre-heat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
In a heatproof bowl, melt the chocolate slowly in the microwave (15-30 secs at a time) and stir until smooth.
Add the oil into the melted chocolate and mix until combined.
In a separate bowl, beat the eggs, sugar, milk and vanilla together, then pour the chocolate-oil mixture into this, mixing until fully combined.
In a different bowl, sieve the cocoa powder, flour, baking soda and baking powder, whisking together until fully mixed.
Gradually pour the wet ingredients into the dry, stirring together as you pour until just combined. There may be a few small lumps left, but that’s ok.
Slowly add the hot coffee to the mixture, stirring as you pour until only just combined. The cake mix will be very liquid.
Divide the cake batter evenly between three lined cake tins and bake for 30-35mins, until the sponges no longer wobble, are firm to touch and a skewer comes out clean.
Allow the sponges to cool on a wire rack while you make the buttercream.

Oreo Buttercream:

In a food processor or blender, blitz up the 175g Oreos (plus an optional extra 5 Oreos if using for a crumb border), for 1-2mins until you get small crumbs. Set aside 5 tablespoons for the crumb border if using.
Beat the butter (either by hand, using an electric mixer or stand mixer) until pale, light and fluffy. This could take several minutes.
Sieve half of the icing sugar into the butter and beat until combined, then repeat this with the remaining half of icing sugar.
Once fully combined, add the cream and crushed Oreos and beat until just smooth.

Assembly:

Set aside for later roughly ⅕ of the buttercream into a piping bag for the swirls on top.
Once the sponges have cooled completely, cut off any peaks to give smooth flat tops on your layers.
Spread a thick layer of the buttercream onto one sponge and sandwich a second sponge layer on top.
Add another thick even layer of buttercream on top of the second sponge, and then place the third sponge upside-down on top of this.
Smooth a thick layer of buttercream on top of the cake and around the edges, smoothing and scraping until your cake has a relatively thin and neat outside coating. Refrigerate for 30mins.
Add the remaining buttercream to the top and outside of the cake, smooth using a spatula and scraper.
Add the set-aside Oreo crumbs around the bottom of the cake and press in gently with the back of a spoon. Put the cake back into the fridge while you make the ganache.

Chocolate Ganache and Decorations:

Heat the cream over a double-boiler or in the microwave (15-30 secs at a time), until hot but not boiling.
Break the chocolate up into pieces and pour the hot cream over it. Let it sit for 5mins and then stir until smooth.
Allow the ganache to cool at room temperature for 10-20mins, until the ganache is still runny but has cooled and thickened slightly.
Remove your cake from the fridge. Dip a teaspoon in your ganache and test a drip at the top edge of your cake. If this creates a thick line and only runs partway down the side, you’re good to go. If it hits the bottom, refrigerate your ganache for 5mins and try another test drip. Repeat until your test drips are to your liking.
Drip ganache from your spoon at the edges of your cake until you have enough drips. Then fill in the middle of your cake top, smoothing gently with an offset spatula until you get an even layer.
Using the buttercream set aside previously, and your 1M tip and piping bag, pipe big swirls onto the top of the cake in a ring and place an Oreo on top of each swirl.

Notes

If you only have 2 cake tins, split the cake mix evenly across these and cook for 35-40mins instead. Cut these cakes in half to give 4 layers instead of the 3.
When cutting the tops of your cake, keep the offcuts for use in other recipes, such as cake pops or for decorating.
You can swap the plain flour in this recipe for self-raising flour of the same quantity, and replace the baking soda and baking powder with only 3 teaspoon of baking powder instead.

Nutrition