This is the most delicious chocolate cake ever! A super fudgy chocolate cake with an oreo buttercream and a chocolate ganache drip – I mean, how good is that?? It only takes 25 minutes to prep and you probably have everything you need in your pantry.
Tell me about this recipe!
- I use my regular chocolate cake recipe that I used in my Chocolate Orange Cake. You don’t need a mixer to make the cake and it gets it’s dark colour from boiling water being added to the cocoa powder
- The cake is super moist due to the buttermilk added to it
- The frosting is an American buttercream which has crushed Oreos in it. I then added more crushed Oreos in between the chocolate cake layers.
The printable recipe card with the full list of ingredients and instructions can be found at the bottom of this post.
- Oil: make sure to use a neutral oil like rapeseed, canola or vegetable oil. The oil will make your cake extra moist!
- Cocoa Powder: this recipe uses a Dutch processed cocoa powder. Not sure what cocoa powder you have? Check the ingredients! If it mentions ‘alkali’ or ‘acidity regulators’, then you have dutch process cocoa powder.
- Butter: I use European style butter in my recipes which has a high butterfat content. This will make your frosting very rich and creamy.
How to make this recipe
One: Whisk together your eggs, buttermilk, vanilla extract and oil in a jug. In a large bowl, whisk together all of your dry ingredients.
Two: With the mixer running on low speed, slowly pour in your wet ingredients.
Three: Pour the batter into greased and lined 8-inch baking pans. Bake at 350 for 35-40 minutes. Let them cool in their pans for 5-10 minutes, then let them cool on a cooling rack.
Four: In a stand mixer fitted with the paddle attachment, slowly beat the butter and confectioners’ sugar together.
Five: Increase the speed to medium-high and beat until very thick.
Six: Add the vanilla extract and salt then continue to beat on medium-high speed
Seven: Turn your mixer to your lowest speed and slowly pour in the cream. Beat until it becomes very creamy and spreadable.
Eight: Fold in your oreo crumbs!
Nine: Chop up your chocolate and place in a bowl. Pour your heavy cream over it. Microwave in 15 second bursts until the chocolate has melted.
Ten: Whisk together until smooth. You may need to leave the ganache for a bit until it has the consistency you want. Test it out on a glass! Let some drips go down a glass. If it drips down too quickly then let it sit for another minute or two.
Eleven: Place the first layer down. Spread part of your frosting on top, then sprinkle over more crushed Oreos. Place the second layer over. Frost the rest of your cake and place in the fridge for 10 minutes to firm up. I kept some of the frosting to the side to pipe frosting around the edges.
Twelve: Use a spoon to spoon over your drip on the edge of your cake so it begins to drip down. Repeat around the whole cake. Spoon the rest of your ganache on top of the cake and use an offset spatula to spread it evenly on top.
- I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients before you start baking.
- If you are using a piping bag to decorate your cake, you need to make sure your Oreos are finally crushed. If they aren’t small enough, they’ll block the tip of piping tip.
- Make sure your cake is completely cool before you assemble the cake, or the frosting will slide right off
Frequently Asked Questions
Yes! Make the cake layers ahead of time. Once cool, wrap each layer in plastic wrap. You can do this the day before assembling the cake. I don’t recommend making the frosting ahead of time though.
Keep the cake in the fridge for up to 5 days, bring to room temperature before eating
Yes! Freeze the cake for up to 3 months and let it defrost overnight in the fridge. Let it come to room temperature for an hour or so before eating the cake.
After I did my ganache drip, I used a Wilton 1M piping tip to pipe the edges of the cake. I then sprinkled over Oreo crumbs on top.
More layer cake recipes to try!
Make sure to tag me on Instagram @alpineella and leave a review below if you’ve made this cake! If you want more baking ideas, you can follow me on Pinterest
Oreo Drip Cake
- 2 x 8-inch cake pans
- 240 ml hot water
- 65 grams cocoa powder dutch processed
- 350 grams granulated sugar
- ¾ teaspoon vanilla extract
- ¾ teaspoon kosher salt
- 2 eggs room temperature
- 220 grams all purpose flour
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 240 ml buttermilk room temperature
- 120 ml vegetable oil
- 452 grams unsalted butter room temperature
- 2 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 678 grams confectioners' sugar
- 60-120 ml heavy cream
- 225 grams Oreo cookies pulsed into a powder
- 120 grams Oreo cookies crushed to go into cake
- 60 grams dark chocolate chopped
- 60 ml heavy cream
- Preheat oven to 350°F/175°C. Grease 2x 8-inch cake pans with butter, then line the bottoms with parchment paper.
- Combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt in the bowl of a stand mixer, using the paddle attachment. Set aside
- In a large jug, combine the buttermilk, oil, eggs, and vanilla
- While the mixer is on low speed, slowly pour in the ingredients from the large jug
- While the mixer is still running, slowly add the hot water and mix. Your batter will be very thin. Make sure the mixer is on your lowest speed so it doesn't splash everywhere
- Pour the batter into the prepared pans. Bake for 35-40 minutes, until a toothpick comes out clean when inserted
- Allow the cakes to cool completely before removing from pans
- In a stand mixer fitted with the paddle attachment, beat the butter and powdered sugar together on low speed
- Increase the speed to medium-high and beat until it becomes thick
- Add the vanilla extract and salt and beat on medium-high
- Turn the mixer to low, and pour in the cream until it becomes creamy and spreadable
- Fold in the Oreo crumbs
- Put the chopped chocolate and double cream in a bowl and microwave in 15 second bursts until the chocolate is melted. Keep checking the texture of the ganache until you can drip it down the side of a bowl and it doesn't continue running down.
- Place one layer down and spread some of the frosting over it. Sprinkle over your chopped oreos. Place the next layer on top and gently press down. Frost the cake (keep some to decorate the top of the cake!) and chill for 10 minutes.
- Use a spoon to place the drip over the edge and let it slowly drip down. Repeat all along the cake. If the ganache doesn't drip down, heat it up in the microwave for a few seconds. Spoon over the remaining ganache on top and use a small offset spatula to evenly spread the ganache on top.
- Use a Wilton 1M tip to decorate the top of the cake.
Hi HELLA CAN YOU POST THIS IN CUPS AND TEASPOONS I DON’T KNOW HOW TO DO THE EXCHANGE IN I WOULD REALLY APPRECIATE IT I LOVE YOUR RECEPIES BUT I HAVE A PROBLEM IN CONVERSION THANK YOU OLGA 💖🌹
Hi there, if you click on ‘US CUSTOMARY’ above the list of ingredients you will see all the cups and teaspoons.