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 (softened, unsalted); 350 g Caster sugar; 6 Eggs (large); 2 tbsp Milk; 300 g Self raising flour; 50 g Cocoa powder; 1/4 tsp Baking powder; 1/4 tsp Bicarbonate of soda; 175 g Butter or baking spread (softened, unsalted); 175 g Caster sugar; 3 Eggs (large); 175 g Self raising flour; 2 tsp Vanilla extract; 5 Chopped up oreos; 500 g Butter (softened, unsalted); 1 kg Icing sugar; 3 tsp Vanilla extract; 275 g Crushed oreo crumbs; 2-3 tbsp Milk; 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 37 Comments

Jump to Recipe Jump to Video Print Recipe

This 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!

Ingredient Tips & Equipment Information

Make sure all your ingredients (particularly the eggs and butter) are at room temperature before you start baking.
I prefer to use a baking spread like Stork for the cake, and unsalted butter for the buttercream as I find they provide the best results.
Make sure to use a large 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.
For all the tips and tricks on how to make a drip cake, including a how to video, check out my Ultimate Drip Cake How To Guide!
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Cookies and Cream Oreo Drip Cake

To make the chocolate sponges, mix the butter and sugar together until fluffy (about 2-3 minutes), then whisk in eggs and milk.

Add self raising flour, cocoa powder, bicarbonate of soda and baking powder, and mix in gently. 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, then leave them to cool either in the tins or on a cooling rack.

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, milk 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 30 minutes to set. Add the second layer of buttercream and smooth out as best you can (it won't be perfectly smooth because of the oreo crumbs) Then put it back in the fridge for an hour to set. For the chocolate drip, put it in a small piping bag and pipe 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 out on the top of the cake. Then put it back in the fridge for the drip to set. Add buttercream swirls, halved Oreo biscuits and chopped up Oreos to decorate.

For the full recipe with measurements, head to the recipe card at the end of this post.

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.

Can this cake be made in different size cake tins?

Yes! If you would like to make this cake in different size tins, please check my Conversion Guide to find out how to adjust the cake recipe.

Can you make the cake with plain/all purpose flour?

Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for the chocolate cake layers you'd need to add 3 ½ teaspoons baking powder, and for the vanilla oreo layer you'd need to add 1 ¾ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.

Can this recipe be made gluten free?

Yes! For a gluten free version, you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add additional baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for the chocolate cake layers you'd need to add 3 ½ teaspoons baking powder, and for the vanilla oreo layer you'd need to add 1 ¾ teaspoons baking powder. You may also like to xanthan gum for better texture, I'd recommend ½ tsp to the chocolate layers and ¼ tsp to the vanilla oreo layer. Oreos do contain gluten, so you will need to replace them with a gluten free cookies and cream biscuit alternative. Please check the labels of everything you use if you are serving this cake to someone with an allergy or intolerance.

Can this recipe be made dairy free?

For a dairy free version, use a dairy free baking spread and butter, and dairy free milk for the cake and buttercream. Please check the labels of everything you use if you are serving this cake to someone with an allergy or intolerance.

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

Make sure to use a large 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!

Troubleshooting

If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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…