This Oreo drip cake has three layers of moist chocolate cake that's covered in an Oreo buttercream frosting. For decorating, it has a chocolate ganache drip, extra frosting, and crushed Oreos!
This post is sponsored by Lifeway. However, all thoughts and opinions are my own. Thank you for supporting the brands that make Ginger Snap's Baking Affairs possible!
This chocolate Oreo cake is extremely moist, decadent, and filled with so many Oreo cookies. I used my favorite chocolate cake recipe as inspiration because it has the best chocolate flavor.
I made a classic american buttercream and folded in Oreo crumbs to make an Oreo frosting. It's fluffy, creamy, and tastes so good by the spoonful!
Looking for more Oreo recipes? Then check out these: Oreo pop tarts, Oreo cheesecake bars, and Oreo donuts.
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Why You'll Love This Cake
- The cake layers are super moist.
- The oreo frosting is smooth and creamy.
- It has a chocolate drip.
- The chocolate flavor pairs perfectly with the cookies and cream flavor.
- You can serve it at any birthday party or holiday gathering!
Check out my chocolate oreo cupcake recipe too. It's very similar to this cake.
Lifeway Kefir
As you may have noticed, this cake uses kefir instead of milk. Using Lifeway Kefir in baked goods not only adds a lot of moisture, but also supports a healthy digestion and immunity.
Essentially, Lifeway Kefir is a cultured milk smoothie that contains live and active probiotic cultures.
It's really easy to substitute milk with Kefir in a recipe. I do it all the time in my kitchen! For this recipe I used their lowfat chocolate kefir. It's so good!
Check out these triple chocolate muffins and black forest cupcakes where I also used Kefir.
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Flour: I used all-purpose flour.
- Cocoa Powder: I used Hershey's cocoa powder. You could also use Hershey's dark cocoa powder or even black cocoa powder.
- Lifeway Kefir Lowfat Chocolate Milk: I loved using the chocolate milk to enhance the chocolate cake flavor. You could also use Lifeway Kefir Plain or Vanilla Milk.
- Butter: I recommend using unsalted butter for the frosting.
- Heavy Whipping Cream: This is a must-needed ingredient in order to make the chocolate ganache. For the frosting, you could substitute the heavy whipping cream for milk if desired.
- Oreos: For the buttercream, make sure you use a food processor to pulverize the cookies into fine crumbs.
- Chocolate Chips: I used semi-sweet, but you could also use milk chocolate or dark chocolate chips.
Instructions
Here are the step by step instructions on how to make this Oreo drip cake.
Step 1: Dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
Step 2: Wet ingredients. In a large bowl, whisk together the warm water, kefir, eggs, vegetable oil, and vanilla extract until combined.
Step 3: Combine the ingredients. Add the dry ingredients into the wet and whisk together until fully combined.
Step 4: Bake. Divide the cake batter amongst the three prepared cake pans and bake for 23-28 minutes, or until a toothpick inserted into the middle of the cakes come out clean.
PRO TIP! To easily remove the cakes from their pans, turn the cake pan upside down on top of a cooling rack and hit the top of the pan. It should easily slide out.
Oreo Buttercream
In a blender or food processor, pulse the cookies until fine crumbs.
In a large bowl of a stand mixer using the paddle attachment, beat the butter until light and creamy.
Add the powdered sugar, heavy whipping cream, and vanilla extract and mix on low speed until combined. Then beat on high until smooth.
Add the Oreo crumbs and mix on low speed until fully combined.
Chocolate Ganache
In a microwaveable-safe bowl, heat the heavy whipping cream until bubbling.
Pour the heavy cream over the chocolate chips and allow it to sit for 3 minutes. Whisk together until smooth.
Cool for at least 15 minutes.
Assembling The Cake
Make sure the cake layers are completely cooled before assembling and decorating.
Place one cake layer on a cake stand or plate and spread about ⅔ cup of frosting (I used my offset spatula to make it easier).
Repeat with the second layer. Top the cake with the last layer and spread on about ¼ cup of frosting. Frost and smooth the outside of the cake with a thin coat of frosting.
Place the entire cake in the refrigerator or freezer for 10 minutes to chill.
Use a squeeze bottle or piping bag to pipe the chocolate ganache along the border of the cake, allowing it to drip down as you go. Then pipe on the remaining Oreo buttercream.
Storage Tips
Keep any leftover cake slices in an airtight container in the refrigerator for up to 5 days.
You could also wrap each individual cake slice in plastic wrap before placing it into the refrigerator. This helps the cake to not dry out.
Expert Baking Tips
- Cake Pans: For this recipe I used three 6-inch cake pans. Prepare each cake pan by lining them with parchment paper and then non-stick spray.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Chocolate Ganache: Do not make the chocolate ganache until you are ready to assemble the cake. If you make it too soon, it can become too thick.
- Cake Decorating Tools: I like to use a turntable, cake scraper, and an icing spatula to help assist me when assembling a cake.
Recipe FAQs
You could also use two 8-inch or two 9-inch cake pans instead. Just note that the bake times may be different.
I actually already have a recipe for oreo chocolate cupcakes. Check it out!
I recommend using normal Oreos over the double stuffed ones. The double stuffed has a lot more cream and could change the texture of the frosting.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Cake Recipes
📖 Recipe
Oreo Drip Cake
Equipment
- Three 6-Inch Cake Pans
- Electric Stand Mixer
- Mixing Bowls
- Cake Decorating Tools
Ingredients:
Chocolate Cake
- 1 ¾ cups all-purpose flour
- 1 ½ cups sugar
- ¾ cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup warm water
- 1 cup Lifeway Kefir Lowfat Chocolate Milk
- 2 large eggs
- ½ cup vegetable oil (or canola)
- 1 teaspoon vanilla extract
Oreo Buttercream
- 1 ½ cups unsalted butter, room temperature (3 sticks)
- 5 cups powdered sugar
- ¼ cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 ½ cups Oreo crumbs (about 15 Oreos)
Chocolate Ganache Drip
- ½ cup chocolate chips
- ½ cup heavy whipping cream
Instructions:
- Preheat the oven to 350 degrees and line three 6-inch cake pans with parchment paper then nonstick spray. Set aside.
Chocolate Cake
- In a medium-sized mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, whisk together the warm water, kefir, eggs, oil, and vanilla extract until combined. Add the dry ingredients into the wet and whisk together until fully combined.
- Divide the batter amongst the three prepared cake pans and bake for 23-28 minutes, or until a toothpick inserted into the middle of the cakes come out clean. Let the cakes cool in the pan for 25 minutes before removing and placing them on a wire rack to cool completely.
Oreo Buttercream
- Using a food processor, pulse the Oreos into fine crumbs. Set aside.
- In the bowl of an electric stand mixer using the paddle attachment, beat the butter on high speed until light and creamy (1-2 minutes). Add the powdered sugar, heavy whipping cream, and vanilla extract and mix on low speed until combined.
- Increase the speed to high and beat the frosting until smooth and creamy (1-2 minutes). Add the Oreo crumbs and mix on low speed just until everything is combined. Use a rubber spatula to fold in any remaining loose ingredients if needed.
Chocolate Ganache
- In a small bowl, add the chocolate chips.
- In a microwaveable-safe bowl, heat the heavy whipping cream until bubbling (30-45 seconds). Pour the heavy cream over the chocolate chips and allow it to sit for 3 minutes, then whisk together until smooth.
- Cool for 15 minutes on the counter or in the refrigerator.
Assemble
- If needed, use a serrated knife to level off the tops of each cake layer to create a flat surface. Place one cake layer on a cake stand or plate and spread about ⅔ cup of frosting. Repeat with the second layer.
- Top the cake with the last layer and spread on about ¼ cup of frosting. Frost and smooth the outside of the cake with a thin coat of frosting. Place the entire cake in the refrigerator or freezer for 10 minutes to chill.
- Pour the chocolate ganache into a piping bag or squeeze bottle and slowly drip around the border of the cake. Or to make it even easier, pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
- With the remaining buttercream I used the Wilton 1M piping tip to decorate the top of the cake. Refrigerate the cake for at least 15 minutes before serving so it's easier to cut. Keep any leftover cake slices in an airtight container in the refrigerator for up to 5 days.
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