Description
Oreo Drip Cake: Make your own stunning chocolate masterpiece! Rich chocolate cake, creamy frosting, and crunchy Oreo pieces. Perfect for any celebration.
Ingredients
Scale
- Cake Base Essentials:
- 2 cups (240g) all-purpose flour
- 2 cups (400g) granulated sugar
- ¾ cup (65g) unsweetened cocoa powder (Dutch-processed recommended)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- Wet Wonders & Flavor Boosters:
- 2 large eggs, room temperature
- 1 cup (240ml) buttermilk, room temperature
- ½ cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240ml) hot water or hot coffee
- Frosting & Oreo Fun:
- 1 cup (226g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- ¼ cup (60ml) heavy cream (plus more if needed)
- 1 teaspoon vanilla extract
- 15–20 Oreo cookies, crushed (for frosting & cake)
- 10–12 Oreo cookies, whole (for decoration)
- ½ cup (90g) semi-sweet chocolate chips (for drip)
- 2 tablespoons heavy cream (for drip)
Instructions
- Mix the Dry Ingredients:: First things first, get your oven preheating to 350°F (175°C) and grease and flour two 8-inch round cake pans. In a big mixing bowl, whisk together your flour, sugar, cocoa powder, baking soda, baking powder, and salt. I always give it a good, enthusiastic whisk, like I’m trying to beat the Monday blues. Make sure there are no lumps, because nobody wants a surprise flour pocket in their cake, right?
- Combine Wet Ingredients:: In a separate, medium-sized bowl, whisk your eggs, buttermilk, vegetable oil, and vanilla extract. This is where the magic starts to happen! The buttermilk and oil are working together to promise a super moist cake. I always take a moment to smell that lovely vanilla; it just makes the kitchen feel so inviting. Make sure everything is well combined before moving on, a little extra whisking here saves a lot of trouble later.
- Bring It All Together:: Now, pour the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer, or by hand if you’re feeling strong, just until barely combined. Don’t overmix! That’s a common mistake I made early on, and it makes for a tough cake. Then, slowly pour in your hot water or coffee. The batter will be thin, and that’s okay! It smells so rich at this point, you’ll want to just dive in.
- Bake the Cake Layers:: Divide the batter evenly between your two prepared cake pans. Pop them into the preheated oven and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. My kitchen always smells incredible when these are baking, it’s pure bliss! Let them cool in the pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. Patience is a virtue here, don’t rush it!
- Whip Up the Oreo Buttercream:: While the cakes cool, let’s make that dreamy Oreo Drip Cake frosting! In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, alternating with splashes of heavy cream, until it’s light and fluffy. Stir in your crushed Oreo cookies. This is where the real fun begins, seeing those cookie bits disappear into the creamy goodness. I always taste-test a spoonful… or two. It’s important for quality control, you know?
- Assemble and Drip Your Oreo Drip Cake:: Once your cake layers are completely cool (this is critical, warm cakes will melt your frosting!), level them if needed. Place one layer on your serving plate, spread with a generous amount of Oreo buttercream, then top with the second layer. Frost the entire cake smoothly. Now for the drip! Melt your chocolate chips with a bit more heavy cream, let it cool slightly, then carefully spoon it around the edges, letting it drip down. Finish by decorating with whole Oreos. The finished Oreo Drip Cake looks so impressive, you’ll be so proud!