Cookies and Cream Oreo Drip Cake

Cookies and Cream Oreo Drip Cake

Cookies and cream is a popular ice cream flavour throughout the world, but no one actually knows for sure who came up with the original idea to mix crushed oreo biscuits with ice cream. All I know for sure is that person is a legend! As is the person who decided to mix them with buttercream and put it on cake! My Cookies and Cream Oreo Drip Cake is a showstopping cake and would be perfect for birthdays and celebrations. It features two chocolate sponges, with a cookies and cream sponge sandwiched in the middle. The whole cake is covered in Oreo cookies and cream buttercream, a chocolate drip and more Oreo biscuits on top. If you love Oreos or cookies and cream ice cream, then you need to try this Cookies and Cream Oreo Drip Cake!

Jump straight to the recipe!

I started by making the chocolate sponges by creaming together butter and sugar, then whisking in eggs and milk.

I added self raising flour, cocoa powder and baking powder. Then divided the mixture evenly between two lined and greased 8″ cake tins.

I baked them for 25 minutes, and left them to cool.

For the cookies and cream oreo sponge, I again creamed together butter and sugar.

Then I added eggs, vanilla extract, self raising flour and some chopped up oreo pieces.

It baked for 25 minutes, then I left it too cool fully.

For the buttercream I whisked together the butter, icing sugar and vanilla extract until smooth.

Then I folded in the crushed oreo crumbs.

To stack and decorate the cake I levelled off each sponge with a cake leveller so they were all an even height, Then I placed the bottom chocolate sponge on a turn table and spread buttercream over the top.

  

I added the oreo sponge and again spread buttercream over it. Then I topped it with the final chocolate sponge.

I covered the whole cake with a base layer of buttercream called a crumb coat. It then went in the fridge for 1 hour to set.

The second layer of buttercream was added, which I smoothed out as best I could. It is a bit tricky because of the oreo crumbs, but then again you can blame the crumbs for it not being perfectly smooth! Then it went back in the fridge for another hour to set.

For the chocolate drip, I melted the chocolate then added oil to it. I put it in a small piping bag and piped blobs of different amounts around the edge of the cake, allowing the chocolate to drip down the cake. I used a palette knife to smooth the chocolate on the top of the cake. You can cover the whole top of the cake with chocolate it you like, I decided not to as it was getting covered up anyway.

Cookies and Cream Oreo Drip Cake

I added more buttercream, half Oreo biscuits all around the edge and chopped up Oreos in the middle.

Cookies and Cream Oreo Drip Cake

I served the Cookies and Cream Oreo Drip Cake for my sister’s boyfriend’s birthday as cookies and cream is his favourite flavour. It went down an absolute treat! Him and my sister spent the next few days demolishing the cake! I was really happy with the appearance of the Cookies and Cream Oreo Drip Cake, both inside and outside it has the look of a showstopper. Something like whipped cream, ice cream, or a glass a milk would be the ideal accompaniment with this Cookies and Cream Oreo Drip Cake!

Cookies and Cream Oreo Drip Cake

There are so many different flavours of Oreos nowadays, you could really mix it up with this cake by using another flavour of oreos! I’ve linked below some of the tools I used to create this cake, to help you get the same results I did.

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Hijacked By Twins, Baking Crumbs hosted by Only Crumbs Remain, and Fiesta Fridays hosted by Little Sweet Baker and Livin’ Well.

 

5 from 3 votes
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Cookies and Cream Oreo Drip Cake

Servings 12

Ingredients

For the chocolate sponges

  • 350 g Butter or baking spread
  • 350 g Caster sugar
  • 6 Eggs large
  • 300 g Self raising flour
  • 50 g Cocoa powder
  • 1/2 tsp Baking powder
  • 1 tbsp Milk

For the oreo sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 3 Eggs large
  • 175 g Self raising flour
  • 2 tsp Vanilla extract
  • 5 Chopped up oreos

For the cookies and cream buttercream

  • 450 g Butter or baking spread
  • 900 g Icing sugar
  • 3 tsp Vanilla extract
  • 260 g Crushed oreo crumbs

For the chocolate drip

  • 100 g Dark chocolate
  • 1 tbsp Vegetable oil

For decoration

  • 8 Oreos cut in half
  • 6 Oreos chopped up

Instructions

To make the chocolate sponges

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins

  2. Mix the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

  3. Add the eggs and milk, and whisk until fully incorporated

  4. Add the self raising flour, cocoa powder and baking powder and whisk in until you can't see any flour anymore

  5. Divide the mixture between the two tins, use scales for accuracy

  6. Bake them for 35 minutes, check they are done by inserting a skewer or cocktail stick in the middle and if it comes out clean the cake is done, then remove from the tins and leave them to cool on a cooling rack

To make the oreo sponge

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 (or leave it on between making both sponges), and grease and line one 8" cake tin

  2. Mix the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

  3. Add the eggs and vanilla extract, and whisk until fully incorporated

  4. Add the self raising flour and whisk in until you can't see any flour anymore

  5. Fold in the chopped up oreos, then pour the mixture into the tin

  6. Bake them for 35 minutes, check it is done by inserting a skewer or cocktail stick in the middle and if it comes out clean the cake is done, then remove from the tins and leave them to cool on a cooling rack

To make the buttercream

  1. Using an electric whisk, whisk together the butter and icing sugar. When it starts to come together, add the vanilla extract. Keep mixing until it is smooth


  2. Fold the oreo crumbs into the buttercream, making sure they are evenly distributed throughout

  3. To stack and decorate the cake, level off each sponge with a cake leveller if necessary, so they are all an even height. Place the bottom chocolate sponge on a turn table and spread some buttercream over the top


  4. Add the oreo sponge on top and again spread buttercream over it

  5. Add the final chocolate sponge on top of that, then cover the whole cake with a base layer of buttercream (a crumb coat). Put it in the fridge for 1 hour to set

  6. Coat the cake with a second layer of buttercream and smooth it out as best you can. Then put it back in the fridge for another hour to set

To do the chocolate drip

  1. Melt the chocolate in the microwave, start with a 30 second blast, then stir it, then do 10 second blasts, stirring in between until it's melted

  2. Mix the oil into the melted chocolate

  3. Put the chocolate into a piping bag and snip a small section off the end

  4. Pipe blobs around the edge of the cake, allowing the chocolate to drip down the sides in varying amounts

  5. Used a palette knife to smooth the chocolate on the top of the cake. You can cover the whole top of the cake with chocolate it you like

To decorate

  1. Put the remaining buttercream into a piping bag with your chosen nozzle and pipe swirls all around the edge of the cake

  2. Push the cut in half Oreo biscuits all around the edge and sprinkle the chopped up Oreos in the middle

NB. This post is NOT in anyway sponsored by Oreos – I just love their product!

You can find more of my Cake recipes by clicking here!

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17 comments / Add your comment below

    1. He was pretty excited, they both tried to eat the whole thing in a few days!! Eventually they had to share!

  1. Now that is a masterpiece dessert! Every layer and detail of your cake looks so delicious. Thanks for bringing it to FF!

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