If you love chocolate and Oreos, this Oreo Drip Cake is a match made in dessert heaven! A fudgy chocolate cake layered with creamy Oreo buttercream and topped with a silky chocolate ganache drip – it’s pure indulgence in every bite. Whether you’re celebrating a birthday, a special occasion, or just craving something sweet, this cake is a guaranteed showstopper!
Why You’ll Love This Oreo Drip Cake
- Rich & Moist Chocolate Cake – Made with Dutch-processed cocoa and buttermilk for an ultra-fudgy texture.
- Oreo Lover’s Dream – With crushed Oreos in the buttercream and between layers, every bite is packed with flavor.
- Perfectly Balanced Flavors – The chocolate ganache drip adds an extra layer of decadence without overpowering the cake.
- Stunning Presentation – The glossy ganache drip and Oreo decorations make this cake look as good as it tastes!
Ingredients You’ll Need
For the Chocolate Cake:
- 240ml hot water
- 65g Dutch-processed cocoa powder
- 350g granulated sugar
- ¾ tsp vanilla extract
- ¾ tsp kosher salt
- 2 large eggs (room temperature)
- 220g all-purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 240ml buttermilk (room temperature)
- 120ml vegetable oil
For the Oreo Buttercream Frosting:
- 452g unsalted butter (room temperature)
- 2 tsp vanilla extract
- ½ tsp kosher salt
- 678g confectioners’ sugar
- 60-120ml heavy cream
- 225g Oreo cookies (finely crushed)
For the Chocolate Ganache Drip:
- 60g dark chocolate (chopped)
- 60ml heavy cream
Step-by-Step Instructions
Making the Chocolate Cake
- Preheat & Prepare – Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
- Mix the Dry Ingredients – In a stand mixer bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Prepare the Wet Ingredients – In a separate jug, whisk together buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
- Combine & Mix – With the mixer on low speed, slowly pour the wet ingredients into the dry mixture.
- Add Hot Water – Gradually add the hot water while mixing on low speed. The batter will be thin – that’s normal!
- Bake – Divide the batter evenly between the cake pans and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Down – Let the cakes cool completely before removing them from the pans.
Making the Oreo Buttercream Frosting
- Beat Butter & Sugar – In a stand mixer, beat butter and confectioners’ sugar on low speed until combined.
- Increase Speed – Beat on medium-high until the mixture thickens.
- Add Flavoring – Mix in vanilla extract and salt.
- Adjust Texture – Gradually add heavy cream until the frosting is smooth and spreadable.
- Fold in Oreos – Gently mix in finely crushed Oreos.
Making the Chocolate Ganache Drip
- Melt Chocolate & Cream – Microwave the chopped chocolate and heavy cream in 15-second bursts until smooth.
- Check Consistency – Stir and test the ganache by letting it drip down the side of a bowl – it should flow slowly but not run.
Assembling the Oreo Drip Cake
- Layer & Fill – Place the first cake layer on a cake stand. Spread a layer of Oreo buttercream and sprinkle crushed Oreos on top. Repeat with the second layer.
- Frost the Cake – Cover the entire cake with a smooth layer of Oreo buttercream and refrigerate for 10 minutes.
- Add the Drip – Use a spoon to carefully drip the ganache over the edges of the cake. Pour the remaining ganache on top and smooth it out.
- Decorate – Pipe remaining buttercream on top and garnish with whole or crushed Oreos.
- Chill & Serve – Let the cake set for 15 minutes before slicing and serving.
Pro Tips for the Perfect Oreo Drip Cake
- Use High-Quality Cocoa Powder – Dutch-processed cocoa gives the best rich chocolate flavor.
- Crush Oreos Finely – If using a piping tip, make sure Oreo crumbs are finely ground to avoid clogging.
- Chill Before Dripping – A chilled cake helps the ganache set properly for perfect drips.
- Use Cold Heavy Cream in Frosting – This helps create a fluffy, creamy consistency.
- Store Properly – Keep the cake in an airtight container in the fridge for up to 5 days.
Related Recipes:
Chocolate Oreo Cupcakes – Easy & Delicious Recipe
Frequently Asked Questions (FAQs)
1. Can I make this cake in advance?
Yes! You can bake the cake layers a day ahead and store them wrapped in plastic wrap at room temperature. Frost and assemble before serving.
2. Can I freeze this cake?
Absolutely! Wrap individual cake layers tightly and freeze for up to 3 months. Thaw in the fridge overnight before assembling.
3. How do I make a white chocolate ganache drip instead?
Simply replace dark chocolate with white chocolate and adjust the cream-to-chocolate ratio for a smooth consistency.
4. What if my ganache is too thick or thin?
If too thick, add a teaspoon of warm heavy cream. If too thin, let it cool slightly before applying.
5. Can I use a different frosting?
Of course! Swap the Oreo buttercream for vanilla buttercream, chocolate frosting, or even cream cheese frosting for a different twist.
This Oreo Drip Cake is the ultimate treat for chocolate and Oreo lovers alike. With its rich chocolate layers, creamy Oreo frosting, and glossy ganache drip, it’s bound to be the centerpiece of any celebration. Whether you’re baking for a party or just treating yourself, this cake is sure to impress!