The Oreo Chocolate Drip Cake is a showstopping dessert that layers rich chocolate cake with fluffy Oreo-studded buttercream and a glossy chocolate ganache drip. Topped with whole and crushed Oreos, this indulgent cake is every cookie-and-cream lover’s dream. Whether for a birthday, celebration, or special occasion, this cake brings a bakery-style finish to your own kitchen.
Why You’ll Love This Recipe
This cake delivers both impressive presentation and unbeatable flavor. The moist chocolate cake layers are simple to prepare and incredibly rich, thanks to buttermilk and hot coffee. The Oreo buttercream is sweet, creamy, and filled with crunchy cookie bits, while the ganache drip adds elegance and a smooth, fudgy finish. It’s a crowd-pleaser with visual appeal and irresistible texture in every bite.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chocolate Cake Layers:
2 cups (250g) all-purpose flour
¾ cup (65g) unsweetened cocoa powder
2 tsp baking powder
1½ tsp baking soda
½ tsp salt
1¾ cups (350g) sugar
¾ cup (180ml) vegetable oil
2 large eggs
1 cup (240ml) buttermilk
1 tsp vanilla extract
1 cup (240ml) hot coffee or hot water
For the Oreo Buttercream:
1½ cups (340g) unsalted butter, softened
4½ cups (540g) powdered sugar
2 tsp vanilla extract
2–4 tbsp milk or cream
12–15 Oreo cookies, finely crushed (remove filling for best texture)
For the Chocolate Ganache Drip:
½ cup (120ml) heavy cream
150g dark or semi-sweet chocolate, finely chopped
For Decoration:
Whole Oreo cookies
Mini Oreos
Crushed Oreos
Optional: Frosting swirls using leftover buttercream
Directions
Step 1: Bake the Chocolate Cake
Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and sugar.
In a separate bowl, mix together vegetable oil, eggs, buttermilk, and vanilla extract.
Pour the wet mixture into the dry ingredients and mix until mostly combined.
Add the hot coffee or water and mix until the batter is smooth. The batter will be thin.
Divide evenly among the prepared pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
Allow cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Step 2: Make the Oreo Buttercream
In a large mixing bowl, beat the softened butter until creamy and fluffy (about 3–4 minutes).
Gradually add powdered sugar, beating between each addition.
Add vanilla extract and 2 tablespoons of milk or cream; beat until smooth and spreadable.
Fold in the finely crushed Oreo cookies. Add more milk as needed to reach desired consistency.
Step 3: Make the Ganache Drip
Heat the heavy cream in a small saucepan over medium heat until just beginning to simmer. Do not boil.
Pour the hot cream over the chopped chocolate in a heatproof bowl. Let sit for 2 minutes.
Stir until smooth and glossy. Let it cool slightly until it reaches drip consistency.
Step 4: Assemble the Cake
Place the first cake layer on a cake board or serving plate. Spread an even layer of Oreo buttercream on top.
Repeat with the remaining layers. Use the rest of the buttercream to frost the sides and top of the cake smoothly.
Chill the frosted cake in the refrigerator for at least 30 minutes before adding the ganache.
Step 5: Add the Ganache Drip and Decorate
Using a spoon or squeeze bottle, carefully drip ganache along the edges of the chilled cake.
Spread a little ganache over the top if desired.
Decorate with whole Oreos, crushed Oreos, and mini Oreos.
Optional: Pipe swirls of leftover buttercream on top and place Oreos into the swirls for a dramatic finish.
Refrigerate the cake before slicing to allow the ganache to firm up and for cleaner cuts.
Servings and timing
Prep Time: 40 minutes
Cook Time: 30 minutes
Assembly & Chill Time: 1 hour
Total Time: 2 hours 10 minutes
Yield: 12–14 servings
Variations
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Mint Oreo Cake: Use Mint Oreos and add ¼ tsp mint extract to the buttercream.
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Peanut Butter Twist: Add ½ cup peanut butter to the buttercream and use peanut butter Oreos.
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Cookies and Cream Filling: Add crushed Oreos and a layer of whipped cream between each cake layer.
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Gluten-Free Version: Use a gluten-free flour blend and certified gluten-free chocolate sandwich cookies.
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Extra Chocolatey: Add mini chocolate chips to the buttercream for extra texture.
Storage/Reheating
Storage:
Store the cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
Freezing:
Wrap unfrosted cake layers in plastic wrap and foil. Freeze for up to 2 months. Thaw completely before frosting.
You can also freeze the fully assembled cake. Wrap in plastic and foil, and store in a sturdy container. Thaw in the refrigerator overnight.
Reheating:
Not typically reheated. Serve at room temperature for best texture and flavor.
FAQs
Can I use boxed cake mix?
Yes, you can use a chocolate boxed cake mix as a base if short on time, but homemade delivers better flavor and texture.
Why use hot coffee in the batter?
Coffee enhances the depth of the chocolate flavor without tasting like coffee. Hot water is an acceptable substitute.
How do I prevent the ganache from running too much?
Let the ganache cool for 10–15 minutes before dripping. The cooler it is, the more control you’ll have.
Can I use double-stuffed Oreos?
It’s best to remove the filling from Oreos before crushing to avoid greasy or clumpy buttercream.
How far in advance can I make this cake?
You can bake the cake layers a day in advance and store tightly wrapped. Assemble the cake the day of serving for best freshness.
What type of chocolate should I use for the ganache?
Dark or semi-sweet chocolate is best. Avoid milk chocolate unless you prefer a very sweet ganache.
How do I make clean cake slices?
Chill the cake before slicing and use a sharp, warm knife, wiping it between cuts.
Can I use a hand mixer for the buttercream?
Yes, but it may take a bit longer to achieve a fluffy texture compared to a stand mixer.
What if I don’t have three cake pans?
Bake in batches or use two pans and slice the layers in half once cooled.
Can I make this as cupcakes?
Yes, this recipe works well for cupcakes. Adjust baking time to 18–22 minutes and frost once cooled.
Conclusion
The Oreo Chocolate Drip Cake is the ultimate treat for chocolate and cookie lovers alike. With moist, rich layers of chocolate cake, crunchy-creamy Oreo buttercream, and a luxurious chocolate drip, this dessert is as indulgent as it is eye-catching. Perfect for birthdays, holidays, or any special celebration, it’s a guaranteed hit that will leave guests asking for seconds.
Print
Oreo Chocolate Drip Cake
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12–14 slices
- Category: Dessert, Cake
- Method: Baking
- Diet: Vegetarian
Description
This Oreo Chocolate Drip Cake is a stunning celebration dessert layered with moist chocolate cake, crushed Oreo buttercream, and topped with a glossy ganache drip. With whole and crushed Oreo cookies as decoration, it’s a rich and irresistible showstopper for birthdays, parties, or serious chocolate cravings! Keywords: Oreo drip cake, chocolate Oreo cake, Oreo buttercream cake, chocolate layer cake with ganache
Ingredients
For the Chocolate Cake Layers:
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2 cups (250g) all-purpose flour
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3/4 cup (65g) cocoa powder
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2 tsp baking powder
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1 1/2 tsp baking soda
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1/2 tsp salt
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1 3/4 cups (350g) granulated sugar
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3/4 cup (180ml) vegetable oil
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2 large eggs
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1 cup (240ml) buttermilk
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1 tsp vanilla extract
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1 cup (240ml) hot coffee or hot water
For the Oreo Buttercream:
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1 1/2 cups (340g) unsalted butter, softened
-
4 1/2 cups (540g) powdered sugar
-
2 tsp vanilla extract
-
2-4 tbsp milk or cream
-
12-15 Oreo cookies, finely crushed (remove cream filling for best texture)
For the Chocolate Ganache Drip:
-
1/2 cup (120ml) heavy cream
-
150g dark or semi-sweet chocolate, chopped
For Decoration:
-
Whole Oreo cookies
-
Crushed Oreos
-
Mini Oreos
-
Optional: Swirls of frosting on top
Instructions
1. Bake the Chocolate Cake:
Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
In a large bowl, whisk together flour, cocoa, baking soda, baking powder, salt, and sugar.
In a separate bowl, whisk oil, eggs, buttermilk, and vanilla.
Combine wet and dry ingredients, then add hot coffee or water. Mix until batter is smooth.
Divide batter evenly between pans and bake for 25–30 minutes, or until a toothpick comes out clean.
Cool cakes completely before frosting.
2. Make the Oreo Buttercream:
Beat softened butter until pale and fluffy (about 3–4 minutes).
Gradually mix in powdered sugar, then add vanilla and 2 tablespoons of milk or cream.
Fold in crushed Oreo cookies and beat again. Adjust texture with more milk if needed.
3. Make the Ganache Drip:
Heat cream until just simmering (don’t boil).
Pour over chopped chocolate and let sit for 2 minutes. Stir until glossy and smooth. Let cool slightly before using.
4. Assemble the Cake:
Place one cake layer on a serving board. Spread with a layer of Oreo buttercream. Repeat with remaining layers.
Frost the top and sides of the cake smoothly with more buttercream.
Use a spoon or piping bag to drip ganache around the top edges of the cake.
Decorate with whole and crushed Oreos and optional frosting swirls.
5. Chill Before Serving:
Chill for at least 30–60 minutes to set the frosting and drip. Slice and serve!
Notes
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For a firmer drip, chill the cake slightly before applying ganache.
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Use a piping bag for more control over drip length.
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Best served at room temperature for soft, creamy frosting.
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