Cookies and Cream Oreo Drip Cake

Name: Cookies and Cream Oreo Drip Cake
Prep time: 90 min
Cook time: 30 min
Total time: 120 min
Ingredients: 350 g Butter or baking spread; 350 g Caster sugar; 6 Eggs (large); 300 g Self raising flour; 50 g Cocoa powder; 1/4 tsp Baking powder; 1 tbsp Milk; 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; 450 g Butter or baking spread; 900 g Icing sugar; 3 tsp Vanilla extract; 260 g Crushed oreo crumbs; 65 g Dark chocolate; 65 ml Double cream; 75 g Dark chocolate; 1 tsp Vegetable oil; 8 Oreos (cut in half); 6 Oreos (chopped up)

17/02/2018 by thebakingexplorer 35 Comments

Jump to Recipe Print Recipe

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!

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!

How to make Cookies and Cream Oreo Drip Cake

To make the chocolate sponges, mix the butter and sugar together, then whisk in eggs and milk.

Add self raising flour, cocoa powder and baking powder, and mix in. Divide the mixture evenly between two lined and greased 8" cake tins. Bake them for 35 minutes, or until a skewer inserted in the centre comes out clean, and leave them to cool.

For the cookies and cream oreo sponge, mix together butter and sugar. Then add eggs, vanilla extract, self raising flour and some chopped up oreo pieces. Pour the batter into the cake tin.

Bake for 35 minutes, or until a skewer inserted in the centre comes out clean, then leave to cool fully.

For the buttercream, whisk together the butter, icing sugar and vanilla extract until smooth. Then stir in the crushed Oreo crumbs.

To stack and decorate the cake, first level off each sponge with a cake leveller or knife so they are all an even height. Then place the bottom chocolate sponge on a decorating turn table and spread buttercream over the top. Add the oreo sponge and again spread buttercream over it. Then top it with the final chocolate sponge. Cover the whole cake with a base layer of buttercream called a crumb coat. Then put in the fridge for 1 hour to set.

Add the second layer of buttercream and smoothed out as best you can (it won't be perfectly smooth because of the oreo crumbs) Then put it back in the fridge for another to set. For the chocolate drip, 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. Use 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. Add more buttercream, halved Oreo biscuits all around the edge and chopped up Oreos in the middle.

How do you get the perfect chocolate drip?

It's really important to have a good base for the chocolate drip, so the cake needs a 'crumb coat' then a top layer of buttercream. Try and get it as smooth as you can so the chocolate drip has a nice even surface to drip down. Each layer of buttercream needs to firm up in the fridge and be chilled when you apply the chocolate drip. Be frugal with the drip amounts at first and see how far it drips, then you can reduce or increase the amount of chocolate you release from the piping bag or squeeze bottle as you move around the cake. For all the information, including a tutorial video and step by step instructions with photos, check out my Ultimate Drip Cake How To Guide!

Can this cake be made into cupcakes?

Yes! Please check out my Vanilla Oreo Cupcakes recipe for instructions.

How long does the cake last for and can you freeze it?

The cake will keep in an airtight container for 3 days in a cool place. You can freeze the sponges either alone, or decorated (but do not freeze the Oreo biscuits). Once the sponges are fully cool, wrap them well with cling film or put them in an airtight container with some baking paper between them. You can freeze the buttercream on it’s own in a tub, or you can decorate the cake and freeze it fully assembled.

To do this and avoid damage to the decoration, freeze it either in an airtight container or let it freeze solid on a cake board or plate, then wrap in cling film. Remove the cling film when you take it out to defrost it, if you don’t it could damage the decoration as it defrosts and softens. You can also freeze slices of the cake, again well wrapped in cling film or in airtight containers.

More tips for making the Cookies and Cream Oreo Drip Cake:

Make sure to use an open star nozzle to pipe the buttercream onto the cake. The Oreo crumbs will get stuck in a closed star tip or a very small tip
The Oreo biscuits will go soft after being in contact with the buttercream for a while, so add them as close to serving the cake as you can
You can use any Oreo flavour for the cake - mint, peanut butter, strawberry, you decide!

Recommended equipment & ingredients*

*The items above are all affiliate links. I will receive a small amount if you make a purchase, this does not increase the price for you at all. Thank you for supporting The Baking Explorer!

More Oreo recipes...

More drip cake recipes…