Description
Oreo Drip Cake
Ingredients:
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup whole milk
1 cup crushed Oreo cookies
For the Frosting:
2 cups unsalted butter, softened
5 cups powdered sugar
¼ cup heavy cream
1 tsp vanilla extract
1 cup crushed Oreo cookies
For the Chocolate Drip:
½ cup heavy cream
1 cup dark chocolate chips
For Decoration:
Whole Oreo cookies
Whipped cream
Chocolate chunks
Instructions:
Preheat oven to 350°F (175°C) and grease three 8-inch cake pans. In a bowl, whisk flour, baking powder, and salt. In another bowl, beat butter and sugar until fluffy, then add eggs one at a time, followed by vanilla. Alternate adding dry ingredients and milk, mixing until smooth. Fold in crushed Oreos. Divide the batter evenly into pans and bake for 25-30 minutes. Cool completely. For the frosting, beat butter until creamy, gradually add powdered sugar, then mix in heavy cream, vanilla, and crushed Oreos. Frost the cake layers and stack them. For the chocolate drip, heat heavy cream and pour over chocolate chips, stirring until smooth. Let cool slightly, then drizzle over cake edges. Decorate with whipped cream, whole Oreos, and chocolate chunks. Enjoy!
Step-by-Step Guide
Begin by preheating your oven to 350°F (175°C) and thoroughly greasing three 8-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, and salt. In a large separate bowl, use an electric mixer to beat the softened butter and granulated sugar for 3-4 minutes until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
With the mixer on low speed, add one-third of the dry ingredients, followed by half of the milk. Repeat, ending with the final third of the dry ingredients. Mix just until combined. Gently fold in the 1 cup of crushed Oreos using a spatula. Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Serving Suggestions
This decadent cake is best served at room temperature. For an extra special presentation, slice each piece with a hot, clean knife for neat layers. Serve alongside a cold glass of milk, a scoop of vanilla bean ice cream, or a freshly brewed cup of coffee to balance the sweetness. It’s perfect for birthdays, celebrations, or as a show-stopping weekend baking project.
How-to Summary
To make an Oreo Drip Cake: 1) Bake vanilla cake layers with folded-in crushed Oreos. 2) Prepare a creamy Oreo frosting by beating butter, powdered sugar, cream, vanilla, and more crushed cookies. 3) Assemble and frost the cooled cake layers. 4) Create a simple chocolate ganache drip by heating cream and pouring it over chocolate chips. 5) Drizzle the cooled ganache over the frosted cake and decorate with whole Oreos, whipped cream, and chocolate chunks.
Frequently Asked Questions
Can I use store-bought frosting? Yes, but for best flavor and texture, homemade is recommended. If using store-bought, mix in 3/4 cup of finely crushed Oreos to one 16oz container of vanilla frosting.
How do I get a smooth chocolate drip? The ganache consistency is key. Let it cool for 5-10 minutes after mixing until it’s slightly thickened. Test the drip on the side of your cake stand or a glass first. If it’s too thick, add a few drops of warm cream; if too thin, let it cool longer.
Can I make the cake layers ahead of time? Absolutely. Once completely cooled, wrap the layers tightly in plastic wrap and freeze for up to a month. Thaw in the refrigerator before frosting.
What if I only have two cake pans? You can bake in batches. Keep the unused batter at room temperature while the first layers bake. Grease and bake the third layer after the first pans are done.
How should I store the finished cake? Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days due to the cream in the frosting and ganache. Let it sit at room temperature for an hour before serving for the best texture.
Common Mistakes to Avoid
Avoid using melted butter instead of properly softened butter for the cake and frosting, as it will not cream correctly and can lead to a dense texture. Do not add the chocolate ganache while it is still hot, as it will melt the frosting and run off the cake. Ensure your cake layers are completely cool before frosting to prevent the buttercream from melting and sliding. When folding in the crushed Oreos, do not overmix, as this can toughen the cake batter. Finally, do not use mini chocolate chips for the drip, as they sometimes contain stabilizers that can prevent a smooth, glossy ganache.
Conclusion
This Oreo Drip Cake is a guaranteed crowd-pleaser that masterfully combines a soft, cookie-filled cake with rich frosting and a luxurious chocolate drip. While the process has several steps, each one is straightforward, and the impressive final result is well worth the effort. By following this detailed guide and avoiding common pitfalls, you can confidently create a stunning, professional-looking dessert that captures the iconic flavor of Oreos in every slice. Happy baking!