Cookies and Cream Oreo Drip Cake

A showstopping drip cake with chocolate and oreo sponges, cookies and cream buttercream and a chocolate drip

Course Dessert

Cuisine American

Keyword Cake

Prep Time 1 30

Cook Time 30

Total Time 2

Servings

Calories 957kcal

Author thebakingexplorer

Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins (that are at least 2" deep)
Mix the butter and caster sugar in until fluffy (around 3 minutes), ideally using an electric mixer
Add the eggs and milk, and whisk until fully incorporated
Add the self raising flour, cocoa powder, bicarbonate of soda and baking powder and whisk in gently until you can't see any flour anymore
Divide the mixture between the two tins, use scales for accuracy
Bake them for 35 minutes, or until a skewer or cocktail stick inserted in the middle comes out clean, then remove from the tins and leave them to cool on a cooling rack

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 (that is at least 2" deep)
Mix the butter and caster sugar in until fluffy (around 3 minutes), ideally using an electric mixer
Add the eggs and vanilla extract, and whisk until fully incorporated
Add the self raising flour and whisk in gently until you can't see any flour anymore
Fold in the chopped up oreos, then pour the mixture into the tin
Bake it for 35 minutes, or until a skewer or cocktail stick inserted in the middle comes out clean, then remove from the tin and leave to cool on a cooling rack

Using an electric mixer, mix the butter on its own for a couple of minutes. Then add the icing sugar. When it starts to come together, add the vanilla extract and milk. Keep mixing until it is smooth. You can add more milk if required
Mix 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 or a knife if necessary, so they are all an even height. Place the bottom chocolate sponge on a cake stand that is on a decorating turn table and spread some buttercream over the top
Add the vanilla 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 thin base layer of buttercream (a crumb coat). Put it in the fridge for 30 minutes to set
Coat the cake with a second thicker layer of buttercream and smooth it out as best you can, use a scraper tool to help with this. Then put it back in the fridge for an hour to set

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. If it isn't smooth enough, you can add 1 tsp vegetable oil to loosen it
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. Then pipe the rest all over the top of the cake
Use a palette knife to smooth the chocolate on the top of the cake. Put the cake back in the fridge for 30 minutes for the drip to set

Put the remaining buttercream into a piping bag a large open star 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 - the biscuits will go soft after a while from contact with the buttercream so add them as close to serving as you can
Leftovers will keep in an airtight container in a cool place for 2-3 days

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.