How to Make Oreo Chocolate Drip Cake
Creating this stunning cake is easier than you think! Follow these step-by-step instructions to achieve a flawless, bakery-worthy dessert.
Step 1: Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease and line three 8-inch (20cm) round cake pans with parchment paper. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until well combined. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Finally, pour in the hot coffee or water, stirring until the batter is smooth and slightly thin.
Step 2: Bake the Cakes
Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 3: Make the Oreo Buttercream
In a large mixing bowl, beat the softened butter until light and fluffy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Add the heavy cream (or milk) and vanilla extract, continuing to mix until smooth. Fold in the finely crushed Oreo cookies until evenly distributed.
Step 4: Assemble the Cake
Place one cooled cake layer on a serving plate. Spread a generous layer of Oreo buttercream over the top. Repeat with the second and third layers, covering the entire cake with the remaining buttercream. Use a spatula to smooth the frosting.
Step 5: Prepare and Apply the Ganache Drip
Heat the heavy cream in a small saucepan until hot but not boiling. Pour it over the chocolate chips and let sit for 2 minutes. Stir until smooth and glossy. Let the ganache cool slightly, then use a spoon or piping bag to drizzle it over the edges of the cake, allowing it to drip down the sides.
Step 6: Decorate and Serve
Top the cake with whole Oreo cookies and sprinkle crushed Oreos around the base for extra crunch and decoration. Let the cake set for about 30 minutes before slicing and serving. Enjoy your rich and creamy Oreo Chocolate Drip Cake!
How Long to Bake Oreo Chocolate Drip Cake
The baking time for this cake depends on the size of the pans used and your oven’s accuracy. Follow these guidelines to ensure perfectly baked layers:
- Three 8-inch (20cm) round pans – Bake for 25-30 minutes at 350°F (175°C).
- Two 9-inch (23cm) round pans – Bake for 30-35 minutes at the same temperature.
- Cupcakes – If making cupcakes, bake for 18-22 minutes until a toothpick inserted in the center comes out clean.
Always check for doneness by inserting a toothpick into the center of the cake—if it comes out clean or with a few moist crumbs, the cake is ready. Allow the cake layers to cool completely before frosting to prevent the buttercream from melting.
How to Store Leftovers
If you have leftover cake, you can store it properly to maintain its freshness and texture:
- Refrigerator – Store the cake in an airtight container in the fridge for up to 4 days. Let it sit at room temperature for about 30 minutes before serving to soften.
- Freezer – Wrap individual cake slices tightly in plastic wrap and store them in an airtight container for up to 2 months. Thaw overnight in the refrigerator before enjoying.
- Room Temperature – If the cake is unfrosted, it can be stored at room temperature in an airtight container for up to 2 days. However, due to the buttercream and ganache, it’s best to keep the frosted cake refrigerated.
Tips for the Best Oreo Chocolate Drip Cake
For a cake that looks and tastes amazing, keep these expert tips in mind:
- Use high-quality cocoa powder – A rich, dark cocoa powder will enhance the deep chocolate flavor of the cake.
- Do not overmix the batter – Overmixing can result in a dense cake. Mix until the ingredients are just combined.
- Use room temperature ingredients – Let eggs, buttermilk, and butter sit at room temperature before using. This ensures a smoother batter and even baking.
- Chill the cake before adding ganache – A chilled cake helps the ganache drip beautifully without melting into the frosting.
- Crush Oreos finely for the buttercream – Large Oreo chunks can clog piping bags and make it difficult to spread the frosting smoothly.
- Let the ganache cool slightly before dripping – If the ganache is too hot, it will run too fast; if it’s too cool, it won’t drip properly. Aim for a slightly thick yet pourable consistency.
By following these tips, you’ll create an impressive Oreo Chocolate Drip Cake that’s both stunning and delicious—perfect for birthdays, celebrations, or simply indulging in a chocolatey treat!
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