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!
How to make Cookies and Cream Oreo Drip Cake…
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 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.
I added more buttercream, half Oreo biscuits all around the edge and chopped up Oreos in the middle.
How do I 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!
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!
Recommended equipment & ingredients*
| 8″ cake tins | Angled palette knife | Buttercream scraper/smoother |
| Round cake tin liners | Decorating turntable | Piping bags |
| Electric mixer | Cake leveller | Oreos |
*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!
There are so many different flavours of Oreos nowadays, you could really mix it up with this cake by using another flavour of oreos!
More Oreo recipes…
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| Vegan Oreo Brownies | Vanilla Oreo Cupcakes | Oreo Dessert Pots |
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| Strawberry Oreo Cheesecake (No Bake) | Oreo Rocky Road |
More drip cake recipes…
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| Crunchie Drip Cake | Easter Speckled Egg Drip Cake | M&M Drip Cake |
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| Biscoff & Banana Cake with Caramel Drip | Halloween Red Velvet Cake | Baby Gender Reveal Cake |
Cookies and Cream Oreo Drip Cake
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
- 1/4 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 a chocolate ganache drip
- 65 g Dark chocolate
- 65 ml Double cream
OR for cheat's chocolate drip
- 75 g Dark chocolate
- 1 tsp Vegetable oil
For decoration
- 8 Oreos cut in half
- 6 Oreos chopped up
Instructions
To make the chocolate sponges
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins
- Mix the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer
- Add the eggs and milk, and whisk until fully incorporated
- Add the self raising flour, cocoa powder and baking powder and whisk in until you can't see any flour anymore
- Divide the mixture between the two tins, use scales for accuracy
- 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
- 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
- Mix the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer
- Add the eggs and vanilla extract, and whisk until fully incorporated
- Add the self raising flour and whisk in until you can't see any flour anymore
- Fold in the chopped up oreos, then pour the mixture into the tin
- 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
- 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
- Fold the oreo crumbs into the buttercream, making sure they are evenly distributed throughout
- 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
- Add the oreo sponge on top and again spread buttercream over it
- 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
- 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
- To make the dark chocolate ganache chocolate drip, put the ingredients into a bowl and microwave for 20 seconds, then stir. Continue microwaving in 10 second blasts, stirring between each blast, until melted and smooth
- OR To make the cheat's dark chocolate drip, melt the dark chocolate in the microwave for 30 seconds, then stir. Continue microwaving in 10 second blasts, stirring between each blast, until melted and smooth. Stir in the vegetable oil
- Put your chosen chocolate drip mixture into a piping bag and snip a small section off the end
- Pipe blobs around the edge of the cake, allowing the chocolate to drip down the sides in varying amounts
- 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
To decorate
- Put the remaining buttercream into a piping bag with your chosen nozzle and pipe swirls all around the edge of the cake
- Push the cut in half Oreo biscuits all around the edge and sprinkle the chopped up Oreos in the middle
- Move the cake onto a serving plate or cake stand. Leftovers will keep in an airtight container in a cool place for 2-3 days
NB. This post is NOT in anyway sponsored by Oreos – I just love their product!
If you like this, check out more of my Cake recipes!
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This may be my favorite cake that you have made Kat. Why – because of all those Oreos! Beautiful cake, inside and out 🙂
Oh wow, thank you Judith!
Oh. My. Does this look like total heaven or what? I’m almost speechless! Stunning ?
Thank you so much Nicola!!
This looks absolutely amazing! Such tasty flavours, I would love a slice of that right now!
Thank you Cat! I wish I could send you a slice!
Ooh my goodness! What an epic cake Kat! You’re sister’s boyfiend must have been over the moon with his birthday cake!
Angela x
PS, thankyou so much for liking up with #BakingCrumbs Kat, Angela x
He was pretty excited, they both tried to eat the whole thing in a few days!! Eventually they had to share!
cant say that I eat oreos very much but I know I would like this cake so can I have a slice please.
I’m sending you a virtual one!
Now that is a masterpiece dessert! Every layer and detail of your cake looks so delicious. Thanks for bringing it to FF!
Thank you so much Lily!
My lot love Oreo’s so they would adore this cake! It looks stunning! Thank you for sharing with #CookBlogShare x
Thank you Kirsty!
So talented Kat. That is a perfect celebration cake. It looks amazing and I imagine tasted just as good x
Thank you Kate, you’re so kind!
I’m going to make this cake straight away! I’m going to add tim tams(Australian chocolate biscuit) to the chocolate layers, and I bet it will taste amazing! Thanks for the recipe!
That sounds delicious Layla! Let me know how it turns out!
Thank you . Used this recipe. Everyone loved it
Thank you so much for letting me know, I’m so glad it was enjoyed!
I’ll definitly try this recipe for my brother’s birthday. It looks so delicious!!!
May I just ask the height of your 8″tins please? Thank you
Hi, they are the ones linked in the Amazon products section above the recipe – they’re 2″ tall. I hope you enjoy the cake!
I made this cake for my son’s birthday. Thank you for such a brilliant recipe. It came out perfectly and was loved by everyone.
Thanks so much for letting me know Sarah, I’m so happy to hear this!
Hi Kat. This is a gorgeous cake. Stumbled upon your site and now I can’t seem to stop myself from :going thru all ur cake recipes. You are extremely creative and so talented. I tried this Oreo sponge from your recipe here. However the Oreo pieces just melted and disintegrated in the batter while it was being baked. I would like it to remain crunchy and visible just like you have shown in the pics but mine just got mixed up and dissolved. What should I do next time so that they remain as crunchy bits and not melt. Pls do let me know.
Thank you so much! I’ve not heard of this issue before with this cake so the only thing I can think is were they a supermarket version of Oreos rather than actual Oreos? Maybe that could be it? If not, then maybe try breaking them into slightly bigger pieces? I’d say breaking the Oreos into quarters would be a good size. Let me know how you get on!
Really, This looks awesome! Did you split each of the 3 cakes to get 6 layers, or did you just double the recipe? Any tips for pressing the crumbs onto the bottom edge of the cake?
Hi Sharon, thank you! If you want to make it 6 layers then yes I would suggest splitting the cakes. Doubling the recipe would make an incredibly tall cake, you could do this but it really would be massive! For pressing crumbs onto the bottom edge, do this gently with your fingers when the buttercream is still fresh. I hope that helps!