If you’re looking to impress at your next celebration, an Oreo drip cake is a show-stopping dessert that will leave everyone in awe. 

This cake combines the classic cookies-and-cream flavor with a luxurious white chocolate drip, making it both delicious and visually stunning. 

Drip cakes are a stunning and delicious way to impress at any celebration. 

Their signature look—a smooth layer of frosting with beautiful drips cascading down the sides—makes them a popular choice for a birthday party and other special events.

Follow this step-by-step guide to create your own Oreo drip cake that’s sure to be the star of any event.

How do you make an Oreo drip cake?

Preheat your oven to 350°F . Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper.

In a large bowl, make the cake batter according to box instructions. Add in the Oreo pudding with the cake mix. Mix on low speed.

Chop up 7-8 Oreos into small pieces and fold into the batter. Do not over mix.

Fill cake pans 3/4 full. Place in oven and reduce the temperature to 340. Allow cake to bake 40-45 mins or until a skewer or butter knife comes out clean from the centre of the cake.

Let the cakes cool in the pans for 10 minutes.

Level and Torte the cakes with a serrated knife. Level the cakes while still inside of the pans.

Transfer to wire racks to cool completely.

Place a cake board over the top and flip the cake out of the pan. For 4 layers of icing torte the cake (slice the layer in half, horizontally). To leave as is, chill the cake layers or freeze them wrapped in plastic wrap.

Make the vanilla buttercream frosting.

Add crushed Oreos to the Buttercream. The Oreos will need to be ground very fine if you’re going to add it to the Buttercream or else the larger chunks can scrape across the cake and the buttercream will never be smooth.

When you are ready to assemble, remove your cake layers from your freezer or fridge.

Add a small amount of buttercream to the center of your cake board and lay down your first layer of cake.

Fill your piping bag with a fitted 1M or 2D tip and build a damn of buttercream. If you do not have a piping bag, you can fill a plastic bag and snip the end off.

Next add buttercream to the center and using an small offset spatula to smooth it out. Add Oreos on top, cutting them to fit.

Fill in the entire center with cookies and lay another level of cake on top. Repeat until cake is built.

Apply a thin layer of buttercream over the entire cake to seal in the crumbs. Chill the cake in the refrigerator for 30 minutes.

After waiting about 5 minutes, apply your second coat of buttercream around the top and sides of the cake.

For super smooth icing let crust over (no longer wet to the touch, and gently massage the icing smooth with your hand an Viva paper towel. Or Use a bench scraper while icing is still wet to smooth it.)

Add a row of Oreos around the base of the cake.

Return cake to freezer while you melt the chocolate in a separate bowl.

In a microwave-safe bowl, combine the white chocolate chips and heavy cream. Microwave in 20-second intervals, stirring after each, until the chocolate is fully melted and smooth. If desired, add gel food coloring to achieve the desired color for your drip.

Let the white chocolate ganache mixture cool slightly for the right consistency, until it reaches a pourable but not too runny consistency.

Using a spoon or a squeeze bottle, gently pour the chocolate over the edges of the chilled cake, allowing it to drip down the sides. 

Each cake is unique due to the varying sizes of the chocolate ganache drips.

Imagine the top of the cake is the face of a clock. We want to pipe our buttercream swirls at 12, 3, 6 & 9 around the entire cake.

The cake is “marked” where you want to pipe tall buttercream swirls.

Using a consistent pressure we want to pipe a circular pattern upwards to create a tall buttercream swirl.

After the first 4 are piped, pipe another set of 4 in between the first set.

Immediate add toppings (sprinkles and cookies). You can read my cake decorating guide for more help in this process.

Display your beautiful cake on a cake stand.

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How to Make an Oreo Drip Cake

Yield: 12

Prep Time: 15 minutes

Cook Time: 45 minutes

Additional Time: 15 minutes

Total Time: 1 hour 15 minutes

Learn how to make this delicious oreo drip cake using a box cake mix, oreos and a white chocolate ganache cake drip. Our step-by-step recipe will have your cake bakery worthy!

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Ingredients

• Baking Spray or Cake Release
• 2 boxes white or French vanilla cake mix
• 1 box Oreo pudding
• 6 eggs
• 2 cups water
• 1 cup vegetable oil
• 1 15oz pack Oreos
• White candy melts or Almond Bark
• 1/2 pound unsalted butter, room temperature
• 1/2 cup vegetable shortening
• 1 pound (4 cups, scooped and leveled) confectioners sugar.
• 1/4 cup heavy cream
• 1 tbsp vanilla extract

Instructions

1. Preheat your oven to 350 and prepare pans
2. Make cake according to box instructions. Add in the Oreo pudding with the cake mix.
3. Chop up 7-8 Oreos and fold into the batter. Do not over mix.
4. Fill cake pans 3/4 full.
5. Place in oven and reduce the temperature to 340. Allow cake to bake 40-45 mins or until a skewer or butter knife comes out clean.
6. Let cool completely in the pans (for one hour).

Level and Torte the cakes. Level the cakes while still inside of the pans. Place a cake board over the top and flip the cake out.
For 4 layers of icing torte the cake (slice the layer in half, horizontally).
Leave as is chill the cake layers or freeze them wrapped in plastic wrap.

Ready to assemble
Remove cake layers from freezer or fridge and have ready to go with Buttercream, melted chocolate and sprinkles.
Add a small amount of butter cream to the center of your cake board and lay down your first layer of cake.
Using the Buttercream inside of your piping bag with a fitted 1M or 2D tip, build a damn of buttercream.

Next add buttercream to the center and using an offset spatula smooth it out. Add Oreos on top, cutting them to fit.

Fill in the entire center with cookies and lay another level of cake on top.
Repeat until cake is built.

Crumb coat the cake and let firm up in the freezer. Assess if more buttercream is needed or not at this point. If not apply your second coat of buttercream after 5 mins.
Add a row of Oreos around the base of the cake. Return cake to freezer while you melt the chocolate.
Add melted chocolate to a piping bag or use a spoon to drip chocolate off the top.
If your icing is too thick and not dripping, add a small amount of melted coconut oil or vegetable oil to thin it out.

The chocolate will harden pretty quickly if your cake is cold. If the cake is room temperature, it will take a little while for the chocolate to set up. Pop it in the
fridge to speed this process along.


To decorate the top
Melt 1 cup of the chocolate (candy melts or candy coating) in 30 second increments in your microwave stirring after each time. About 3 times will melt the chocolate fully.

Stir to allow residual heat to melt any lingering chunks.
Add to a piping bag. Snip the tip leaving a small space open and pipe drops of chocolate along the side of the cake.

Imagine the top of the cake is the face of a clock. We want to pipe our buttercream swirls at 12, 3, 6 & 9.

The cake is “marked” where I want to pipe tall buttercream swirls.

Using a consistent pressure we want to pipe a circular pattern upwards to create a tall
buttercream swirl.

After the first 4 are piped, pipe another set of 4 in between the first set.

Immediate add toppings
(sprinkles and cookies)

Notes

Add crushed Oreos to the Buttercream. The
Oreos will need to be ground very fine if
you’re going to add it to the Buttercream or
else the larger chunks can scrape across the
cake and the buttercream will never be smooth.
Notes
For super smooth icing let crust over (no longer
wet to the touch, and gently massage the icing
smooth with your hand an Viva paper towel.
Or
Use a bench scraper while icing is still wet to
smooth it.

Did you make this recipe?

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