This is one of the most requested cakes I get asked to make for peoples birthdays. I have been making this cake for years and every year I have improved the recipe and decoration of this cake. This Oreo drip cake has three layers of Oreo Caked which are filled with Oreo Buttercream. The cake is decorated with dark chocolate ganache and Mini Oreos.
Ingredients:
Oreo Cake:
335g Soften Butter/ Baking Spread
335g Caster Sugar
6 x Eggs
335g Self-Raising Flour
1 ½ Tsp Baking Powder
2 Tsp Vanilla Extract
16 x Oreos (Chopped and dust in flour)
Oreo Buttercream:
250g Soften Butter
800g Icing Sugar
2 Tsp Vanilla Extract
4 Tbsp Milk
15 x Oreos (Crushed)
Chocolate Ganache:
100g Dark Chocolate (I like to use Cadburys Bournville Chocolate)
100ml Double Cream
Decoration:
6 x Oreos (Crushed)
1. Place the softened butter/baking spread and caster sugar in a large mixing bowl and mix until the ingredients become paler in colour.
2. Next add the eggs one at a time while mixing; this will prevent the mixture from curdling.
3. Add the vanilla extract, self-raising flour and baking powder and mix until all the ingredients have been incorporated.
4. Pour the Oreos into the cake mixtures. By coating the Oreos in flour, it will prevent the Oreos from sinking while the cake is baking.
5. Next divide the cake mixture between 3 x 20cm tins and smoothen the cake mixture.
6. Bake the cakes at 180C/350F/Gas Mark 4 for 20-25 minutes. The cakes should be golden brown and when a skewer is placed through the cake it should come out clean.
7. While the cake is cooling make the Oreo Buttercream, place the soften butter in a large mixing bowl and mix until the butter becomes paler in colour.
8. Add half the icing sugar and vanilla extract. Mix until all the ingredients are evenly incorporated.
9. Next add the milk and the other half of the icing sugar. Mix until you get a spreadable buttercream
10. Pour the crushed Oreos into the buttercream and mix until the Oreos are evenly incorporated into the buttercream.
11. To make the dark chocolate ganache, heat the double cream until the cream starts to simmer. Meanwhile add the dark chocolate into a large mixing bowl. Pour the double cream onto the chocolate and mix until all the chocolate has melted and you get a smooth, silky ganache. Transfer the dark chocolate ganache into a squeeze bottle or piping bag, this will make it easier to create the ganache drips.
12. Place a cake board on a cake turn table and then place the Oreo cake on top. Place the Oreo Buttercream into a piping bag fitted with a Wilton Large Round Tip and pipe the Oreo Buttercream onto the Oreo Cake. Smoothen the buttercream with an offset spatula.
13. Repeat this process again.
14. Next coat the cake with the rest of the Oreo Buttercream. I have a tutorial here if you need to with this.
15. Place some more buttercream around the bottom edge of the cake and smoothen the buttercream. Then lightly press the crushed Oreos onto the bottom edge of the cake.
16. Squeeze the dark chocolate ganache over the edge of the cake to create the drips.
17. Place the remaining Oreo Buttercream in a piping bag fitted with a Wilton 1M Piping Tip. Pipe rosettes around the cake.
18. Finally place the Mini Oreos on top of the rosettes.
Here are some other Oreo recipes you might want to try out!
