This Oreo drip cake is the best!! It’s made with delicious dark chocolate cake layers, Oreo buttercream, and is decorated with a gorgeous chocolate drip!

Oreo Drip Cake

PREP TIME: 45 minutes

COOK TIME: 33 minutes

ADDITIONAL TIME: 1 hour

TOTAL TIME: 2 hours 18 minutes

Ingredients

Chocolate Cake Layers

• 2 ½ cups all-purpose flour (325 grams)
• ¾ cup unsweetened black cocoa powder (75 grams)
• 3 cups granulated sugar (600 grams)
• 2 ½ teaspoons baking powder (10 grams)
• 1 teaspoon salt (6 grams)
• 1 cup unsalted butter or 2 sticks, room temperature (226 grams)
• 2 teaspoon vanilla extract (8 grams)
• 1 cup egg whites – about 7 large egg whites (235 grams)
• 1 ½ cups buttermilk, room temperature (342 grams)
• 1/8 cup vegetable oil (28 grams)
• 1 teaspoon instant espresso (or coffee), dissolved in 1 tablespoon of hot water

Oreo Buttercream

• 3 cups unsalted butter, room temperature (650 grams)
• 11 cups powdered sugar (1375 grams)
• 1 teaspoon salt (6 grams)
• 1/3 cup heavy cream (or whipping cream) (60 grams)
• 1 tablespoon vanilla extract (12 grams)
• 1 ½ cups of crushed Oreos (225 grams)

Chocolate Drip

• 1/4 cup heavy cream (58 grams)
• 1/2 cup milk chocolate chips (88 grams)

Instructions

Chocolate Cake Layers

1. Preheat oven to 350°F. Line 3, 8-inch round pans with parchment rounds and grease with non-stick baking spray.
2. Sift together all dry ingredients (flour, cocoa, baking powder, sugar, and salt) into the bowl of a stand mixer.
3. Mix chunks of room-temperature butter slowly into the dry mix, on a low speed using a paddle attachment or a hand mixer. Continue to mix until no chunks of butter remain, and the mixture becomes crumbly. It should resemble moist sand.
4. Pour in egg whites, and mix on low until just incorporated.
5. Mix in the buttermilk in two installments, on a low speed.
6. Scrape down the sides of the bowl with a spatula, then add in vanilla, liquid espresso, and oil. Mix at a low speed until fully incorporated.
7. Divide batter evenly between the prepared cake pans. I like to use a digital kitchen scale to weigh my pans, and ensure they all have the same amount of batter.  This guarantees your layers will bake to be the same height.
8. Bang the bottom of each pan on our counter. You can do this on top of a kitchen towel to make the process less loud. This helps removes any air bubbles before the pans are placed in the oven.
9. Bake for 33-34 minutes, or until a skewer comes out with a few moist crumbs.
10. Allow the layers to cool for 10 minutes on wire racks, then run an offset spatula around perimeter of the pan to separate the cake from the pan.
11. To accelerate the cooling process, I like to pop my cake layers in the freezer. You can also leave them on wire racks to finish cooling.
12. Once the layers are fully cooled, I like to level them and trim the caramelized bits from the sides of the layers using a serrated knife.

Oreo Buttercream

1. Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth.
2. Slowly add in the powdered sugar, 1 cup at a time. Place a kitchen towel over the stand mixer, to help reduce the powdered sugar clouds. Alternate with small splashes of cream.
3. Once fully mixed, add in the vanilla extract and salt, and beat on low.
4. Add in 1 cup of crushed Oreos (saving the rest for the cake decoration), and mix on low until the ingredients are fully incorporated, and the desired consistency is reached.
5. If the frosting is too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (1/4 at a time).
6. Chocolate Drip
7. Place the milk chocolate chips in a heat proof bowl, and set aside.
8. Heat heavy cream in a heat proof bowl in the microwave for 45 seconds to 1 minute, until gently bubbling.
9. If you don’t have a microwave or prefer to use the stove top, you can heat the cream over a medium heat in a pan until it begins to simmer. Remove from heat.
10. Gently pour the heavy cream over the chocolate chips, making sure they are covered with cream. Allow mixture to sit for 1-2 minutes.
11. Stir slowly until the cream and chocolate are fully combined, and ganache is silky smooth.
12. Set aside to cool for about 20 minutes, until the mixture is just slightly warm to the touch.

Cake Assembly

1. Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help secure the first cake layer to the board.
2. Spread an even layer of Oreo buttercream between each cake layer with a large offset spatula and top with a large spoonful of crushed Oreos.
3. Stack all the cake layers. Flip the top cake layer upside down to make it easier to frost.
4. Spread a thin coat of frosting around the cake, to fully cover the cake layers.
5. Smooth using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
6. Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper.
7. Spoon crushed Oreos around the base of the cake, then use the offset spatula to carefully press them into the frosting.
8. Chill the cake in the fridge (20 minutes) or freezer (5 minutes) again until the frosting is firm to the touch.
9. Place the remaining frosting into a piping bag fitted with a Wilton 1M frosting tip (open star).
10. Once the cake is chilled, add the chocolate ganache drips to the cake using a spoon.
11. To add the drips, take about a tsp of ganache, scrape the bottom of the spoon against the bowl. Add the ganache to the top of the cake (about ½ inch from the edge of the cake).
12. Gently push the ganache over the edge of the cake with the spoon, and allow it to run down the side of the cake.
13. Allow the first drip to be a test drip, to check the consistency of the ganache.
14. If the test drip seems too thick, try heating up the ganache for 5-10 additional seconds in the microwave. If the mixture seems too thin, allow it cool a bit longer, then try another test drip.
15. Once the ganache is the right consistency, add drips around the entire cake. Top the perimeter of the cake with large buttercream swirls using a Wilton 1M frosting tip, adding whole Oreos between the swirls.

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