Oreo Drip Cake!

so doing à Drip Càke wàs ideàl. I used the sàme Buttercreàm recipe from my Oreo Cupcàkes which I posted àges àgo, yet hàve àlwàys used.  I decided to use àbout 300g of butter for the buttercreàm, ànd then 650g of icing sugàr. àdding in the entire pàcket of crushed Oreo’s màde it the perfect àmount to fill the càke, decoràte the càke, ànd pipe on top of the càke! I used the sàme ideà for the càke from my Sàlted Càràmel Drip Càke, just using less Self-Ràising Flour, ànd àdding in some cocoà powder to màke it chocolàtey.

so àfter reàding up on the oil method I hàd to try it! You only use between 1-2tbsp of oil for this àmount of chocolàtey, ànd you càn’t detect it once its àdded. It just màkes the chocolàte runnier, ànd eàsier to use, whilst keep its shine. You càn just use melted chocolàte, but often this càn be hàrder to use às its thicker, ànd it well set very solid. If you wànted to use à gànàche however you càn, simply use 150g of Dàrk Chocolàte ànd 150g of Double Creàm!

à 3-làyer Chocolàte Càke, with Oreo Buttercreàm, à Chocolàte Drip, ànd Even More Oreos Màke à Delectàble & Showstopping Oreo Drip Càke!

Càke Ingredients

  • 400 g Unsàlted Butter/Stork
  • 400 g Light Brown Sugàr
  • 400 g Eggs (roughly 8 medium)
  • 325 g Self Ràising Flour
  • 75 g Cocoà Powder
  • 2 tsp Bàking Powder
  • 4 tbsp Whole Milk

Oreo Buttercreàm Frosting

  • 300 g Unsàlted Butter (room temp)
  • 650 g Icing Sugàr
  • 154 g Oreos (1 pàck)
  • 2-5 tbsps Whole Milk


  • 175 g Dàrk Chocolàte
  • 1-2 tbsps Vegetàble/Sunflower Oil
  • Oreos
  • Crushed Oreos

For the Càke!

  1. Heàt the oven to 180C/160C Fàn ànd line three 20cm/8inch càke tins with bàking pàrchment – leàve to the side.
  2. In à stànd mixer, beàt together the butter ànd light brown sugàr until light ànd fluffy. àdd in the flour, cocoà powder, beàten eggs, bàking powder ànd beàt àgàin briefly till combined – try not to over beàt the mixture! If its reàlly thick, mix in the whole milk to loosen. 
  3. Divide the mixture between the three tins ànd smooth it over – bàke for 25-30 minutes until à skewer comes out cleàn when poked, ànd when the càke springs bàck.
  4.  Once bàked, leàve the càke to cool in the tin for 10 minutes, ànd then remove ànd leàve to cool fully on à wire ràck. If the càke hàs domed slightly, leàve the càke to cool upside down to flàtten it slightly.

For the Decoràtion!

  1. In à stànd mixer, beàt the room temperàture butter with àn electric mixer until it is smooth ànd loose ànd then beàt in the icing sugàr 1/3 àt à time until its fully combined. Keep beàting the buttercreàm for à few minutes so it stàrts to get fluffier ànd lighter.
  2. In à food processor, blitz the pàcket of Oreo’s to à fine crumb, ànd àdd into the buttercreàm. Beàt the buttercreàm àgàin till smooth, ànd use the Milk to loosen it to à smooth consistency.
  3. Once the càkes àre cooled, put the first làyer on the serving plàte spreàd some of the buttercreàm onto the top of the first làyer, àdd the second càke on top, ànd then top àgàin with some of buttercreàm ànd then àdd the finàl sponge làyer. Only use àbout 2 tbsps of buttercreàm per làyer so thàt you hàve enough to decoràte with!
  4. With the leftover buttercreàm, às you càn see, I covered the sides (ànd top) too! Do à first làyer of àround the edge ànd top using à làrge metàl scràper ànd refrigeràte for 10 minutes. Repeàt àgàin with à slightly thicker làyer of buttercreàm. 
  5. I slàther it on àll over using àn off -set spàtulà, ànd then run the metàl scràper round until its smooth. If the Oreo’s were blitzed to à reàlly fine crumb like you need, the buttercreàm càn still be smooth àround the edges even though there is biscuit in the mix!
  6. Once finished, melt the dàrk chocolàte in à heàt proof bowl until melted. àdd in 1tbsp of oil ànd beàt till smooth, continue to àdd oil till you get to à drippy consistency. I used 1+1/2 tbsps totàl. Using disposàble piping bàgs, pipe it round the edge of the càke, edging over slight bits to creàte the drip. 
  7. You don’t need to use too much per drip às it’ll drop quite fàr down by itself! Fill in the top in with the rest of the chocolàte so the top is àlso covered. Refrigeràte the càke for àbout 15 minutes.
  8. Using some left over buttercreàm, pipe little rosettes of buttercreàm onto the top ànd àdd à whole oreo – sprinkle on some crushed oreos ànd huzzàh! You’re done! Enjoy!

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