This Oreo drip cake is irresistibly delicious — a fudgy chocolate cake layered with Oreo-studded American buttercream and finished with a glossy chocolate ganache drip. It’s quick to prep (about 25 minutes) and uses pantry-friendly ingredients.
Tell me about this recipe!
- This recipe uses the same reliable chocolate cake base from the Chocolate Orange Cake. No stand mixer is required for the cake itself, and boiling water added to the cocoa gives the cake its deep colour and intense chocolate flavour.
- Buttermilk keeps the cake exceptionally moist and tender.
- The frosting is an American-style buttercream with crushed Oreos folded in, plus extra crushed Oreos between the cake layers for texture.
- Looking for more Oreo ideas? Try Oreo Rice Krispie treats, a Funfetti Oreo cake, or Oreo chocolate chip cookies for other easy bakes featuring Oreos.
- If you prefer cupcakes, the chocolate Oreo cupcake version is a great option.
Ingredients Needed
The printable recipe card with the full ingredient list and instructions appears below.
Ingredient Notes
- Oil: Use a neutral-flavoured oil such as rapeseed, canola, or vegetable oil for moisture without affecting flavour.
- Cocoa powder: This recipe calls for Dutch-processed cocoa. If the ingredient list on your cocoa mentions “alkali” or acidity regulators, it’s likely Dutch-processed.
- Butter: European-style butter (higher butterfat) makes the frosting richer and creamier.
How to make this recipe
One: Whisk eggs, buttermilk, vanilla and oil together in a jug. In a large bowl, combine all dry ingredients.
Two: With the mixer on low, slowly add the wet ingredients to the dry mixture until just combined.
Three: Divide batter between two greased and lined 8-inch pans. Bake at 350°F (175°C) for 35–40 minutes. Cool in the pans 5–10 minutes, then transfer to a cooling rack to cool completely.
Four: For the frosting, beat butter and confectioners’ sugar on low until combined, then increase speed to medium-high and beat until thick.
Five: Add vanilla and salt, then beat on medium-high.
Six: Lower mixer speed and gradually add heavy cream until the buttercream is creamy and spreadable.
Seven: Fold in finely crushed Oreo crumbs until evenly distributed in the frosting.
Nine: Make the ganache by placing chopped dark chocolate in a bowl and pouring hot heavy cream over it. Microwave in 15-second bursts, stirring until smooth.
Ten: Let the ganache sit briefly until it reaches a thick but pourable consistency. Test on a glass edge — if it runs too quickly, allow it to cool for a minute or two.
Eleven: Assemble the cake: spread a layer of frosting on the first cake layer, sprinkle with crushed Oreos, add the second layer, then crumb-coat and chill for 10 minutes. Reserve some frosting for piping if desired.
Twelve: Spoon the ganache around the cake edge to create drips, then pour and spread the remaining ganache over the top. Finish with piped frosting and extra Oreo crumbs.
Recipe Tips
- Use a kitchen scale and weigh ingredients in grams for the most consistent results.
- Bring ingredients to room temperature before starting — it helps the batter and frosting come together smoothly.
- If piping with Oreos in the frosting, pulse them until very fine to avoid clogging the piping tip.
- Always make sure the cakes are completely cool before assembling; warm cakes can cause the frosting to slide.
Frequently Asked Questions
Yes — bake the layers ahead, wrap them tightly in plastic wrap, and assemble the next day. The frosting is best made fresh.
Keep the finished cake covered in the refrigerator for up to 5 days. Bring to room temperature before serving for best flavour and texture.
Yes. Freeze for up to 3 months. Defrost overnight in the fridge, then let it sit at room temperature for an hour before serving.
After creating the ganache drip, use a Wilton 1M tip to pipe swirls around the top and sprinkle additional Oreo crumbs for a finishing touch.
More layer cake recipes to try!
- Chocolate Orange Cake
- Blueberry Jam Cake
- Chocolate and Peanut Butter Layer Cake
If you make this cake, tag @alpineella on Instagram and leave a review below — I’d love to see your version!
Recipe
Oreo Drip Cake
Ella Gilbert
25 mins
35 mins
1 hr
Equipment
- 2 x 8-inch cake pans
Ingredients
Cake
- 240 ml (1 cup) hot water
- 65 g (¾ cup) Dutch-processed cocoa powder
- 350 g (1 ¾ cup) granulated sugar
- ¾ tsp vanilla extract
- ¾ tsp kosher salt
- 2 eggs, room temperature
- 220 g (1 ¾ cup) all-purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 240 ml (1 cup) buttermilk, room temperature
- 120 ml (½ cup) vegetable oil
Frosting
- 452 g (4 sticks) unsalted butter, room temperature
- 2 tsp vanilla extract
- ½ tsp kosher salt
- 678 g (6 cups) confectioners’ sugar
- 60–120 ml (¼–½ cup) heavy cream
- 225 g (about 20) Oreo cookies, pulsed into a fine powder
- 120 g (about 10) Oreo cookies, coarsely crushed for the cake filling
Chocolate Drip
- 60 g (2 oz) dark chocolate, chopped
- 60 ml (¼ cup) heavy cream
Instructions
Cake
- Preheat oven to 350°F (175°C). Grease two 8-inch cake pans and line the bottoms with parchment.
- In a bowl, whisk flour, cocoa, sugar, baking powder, baking soda, and salt.
- In a large jug, combine buttermilk, oil, eggs, and vanilla.
- With the mixer on low, slowly add the wet ingredients to the dry until just combined.
- With the mixer still on low, slowly add the hot water. The batter will be thin; keep speed low to avoid splashing.
- Divide batter into the prepared pans and bake 35–40 minutes, or until a toothpick comes out clean. Cool completely before removing from pans.
Frosting
- In a stand mixer with the paddle attachment, beat butter and powdered sugar on low until combined.
- Increase speed to medium-high and beat until thick.
- Add vanilla and salt and beat on medium-high.
- Turn mixer to low and pour in cream until the frosting is creamy and spreadable.
- Fold in finely pulsed Oreo crumbs.
Ganache Drip
- Place chopped chocolate and cream in a bowl and microwave in 15-second bursts, stirring until smooth. Adjust consistency until it drips slowly down the side of a bowl.
Assemble
- Place one cake layer on a board, spread frosting, and sprinkle crushed Oreos. Add the second layer and press gently. Frost the outside and chill 10 minutes.
- Spoon ganache around the edge to create drips, then spread remaining ganache across the top.
- Pipe reserved frosting with a Wilton 1M tip and finish with extra Oreo crumbs if desired.
Notes
These recipes are developed and tested in metric grams; using a kitchen scale yields the most consistent results. Conversions to US cups are provided but may not be as accurate.
Butter: European-style butter produces richer frosting.
Salt: If using fine salt instead of kosher, halve the amount (1 tsp kosher = ½ tsp fine).
Oreos: Pulse Oreos finely if piping the frosting to avoid clogging tips.
Buttermilk: No buttermilk? Stir 1 tbsp lemon juice or white vinegar into 1 cup milk and let sit 5 minutes.
Storage: Cover and refrigerate for up to 5 days.
Freezing: Freeze up to 3 months. Defrost overnight in the fridge and then bring to room temperature before serving.
Nutrition (per serving)
Calories: 773 kcal • Carbohydrates: 127 g • Protein: 7 g • Fat: 54 g
The nutritional information is an estimate and not guaranteed.