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:

2 cups (250g) all-purpose flour
3/4 cup (65g) cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 3/4 cups (350g) granulated sugar
3/4 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:

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

Cook Mode Prevent your screen from going dark

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

For a firmer drip, chill the cake slightly before applying ganache.
Use a piping bag for more control over drip length.
Best served at room temperature for soft, creamy frosting.