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A 3-layer Chocolate Cake, with Oreo Buttercream, a Chocolate Drip, and Even More Oreos Make a Delectable & Showstopping Oreo Drip Cake!

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One of my Dad’s work colleagues had their last day recently, and I wanted to bake something special as they have been one of my taste testers, and she’s so lovely… so I went for a Drip Cake.

Admittedly I did make the cake and have written a blog post about it, but I can’t afford to not to post this when it was so damn delicious!

I didn’t actually get to eat the cake, but I had a few spoonfuls of the buttercream whilst decorating as you know, they accidentally fell into my mouth, but the lucky lady and the rest of my Dad’s Colleagues said it was divine!

I’ve been wanting to do another Oreo recipe in a while, so doing a Drip Cake was ideal. I used the same Buttercream recipe from my Oreo Cupcakes which I posted ages ago, yet have always used.  

I decided to use about 300g of butter for the buttercream, and then 650g of icing sugar. Adding in the entire packet of crushed Oreo’s made it the perfect amount to fill the cake, decorate the cake, and pipe on top of the cake!

I used the same idea for the cake from my Salted Caramel Drip Cake, just using less Self-Raising Flour, and adding in some cocoa powder to make it chocolatey.

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I tried a new method of doing the Drip on this cake, by using oil. I’ve seen people having a few problems making the ganache drip as ganache can be quite temperamental, so after reading up on the oil method I had to try it!

You only use between 1-2tbsp of oil for this amount of chocolatey, and you can’t detect it once its added. It just makes the chocolate runnier, and easier to use, whilst keep its shine. You can just use melted chocolate, but often this can be harder to use as its thicker, and it well set very solid.

If you wanted to use a ganache however you can, simply use 150g of Dark Chocolate and 150g of Double Cream! (Read about the ganache drip here.. Caramac Cake)

I adored making this cake. I found using the Oreo Buttercream easier to cover the sides for some reason (not entirely sure why!). And then making it all drippy and delicious was heavenly. I’m surprised I didn’t eat some of it myself, but I resisted to make sure it look better… But anyway, any questions then message me on Facebook, or comment below! Enjoy!

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Oreo Drip Cake!

A 3-layer Chocolate Cake, with Oreo Buttercream, a Chocolate Drip, and Even More Oreos Make a Delectable & Showstopping Oreo Drip Cake!
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Category: Dessert
Type: Cake
Prep Time: 10 minutes
Cook Time: 30 minutes
Decorating Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 15 People
Author: Jane's Patisserie

Ingredients

Cake Ingredients

  • 400 g Unsalted Butter/Stork
  • 400 g Light Brown Sugar
  • 400 g Eggs (roughly 8 medium)
  • 325 g Self Raising Flour
  • 75 g Cocoa Powder
  • 2 tsp Baking Powder
  • 4 tbsp Whole Milk

Oreo Buttercream Frosting

  • 300 g Unsalted Butter (room temp)
  • 650 g Icing Sugar
  • 154 g Oreos (1 pack)
  • 2-5 tbsps Whole Milk

Decoration

  • 175 g Dark Chocolate
  • 1-2 tbsps Vegetable/Sunflower Oil
  • Oreos
  • Crushed Oreos

Instructions

For the Cake!

  • Heat the oven to 180C/160C Fan and line three 20cm/8inch cake tins with baking parchment – leave to the side.
  • In a stand mixer, beat together the butter and light brown sugar until light and fluffy. Add in the flour, cocoa powder, beaten eggs, baking powder and beat again briefly till combined – try not to over beat the mixture! If its really thick, mix in the whole milk to loosen. 
  • Divide the mixture between the three tins and smooth it over – bake for 25-30 minutes until a skewer comes out clean when poked, and when the cake springs back.
  •  Once baked, leave the cake to cool in the tin for 10 minutes, and then remove and leave to cool fully on a wire rack. If the cake has domed slightly, leave the cake to cool upside down to flatten it slightly.

For the Decoration!

  • In a stand mixer, beat the room temperature butter with an electric mixer until it is smooth and loose and then beat in the icing sugar 1/3 at a time until its fully combined. Keep beating the buttercream for a few minutes so it starts to get fluffier and lighter.
  • In a food processor, blitz the packet of Oreo’s to a fine crumb, and add into the buttercream. Beat the buttercream again till smooth, and use the Milk to loosen it to a smooth consistency.
  • Once the cakes are cooled, put the first layer on the serving plate spread some of the buttercream onto the top of the first layer, add the second cake on top, and then top again with some of buttercream and then add the final sponge layer. Only use about 2 tbsps of buttercream per layer so that you have enough to decorate with!
  • With the leftover buttercream, as you can see, I covered the sides (and top) too! Do a first layer of around the edge and top using a large metal scraper and refrigerate for 10 minutes. Repeat again with a slightly thicker layer of buttercream. 
  • I slather it on all over using an off -set spatula, and then run the metal scraper round until its smooth. If the Oreo’s were blitzed to a really fine crumb like you need, the buttercream can still be smooth around the edges even though there is biscuit in the mix!
  • Once finished, melt the dark chocolate in a heat proof bowl until melted. Add in 1tbsp of oil and beat till smooth, continue to add oil till you get to a drippy consistency. I used 1+1/2 tbsps total. Using disposable piping bags, pipe it round the edge of the cake, edging over slight bits to create the drip. 
  • You don’t need to use too much per drip as it’ll drop quite far down by itself! Fill in the top in with the rest of the chocolate so the top is also covered. Refrigerate the cake for about 15 minutes.
  • Using some left over buttercream, pipe little rosettes of buttercream onto the top and add a whole oreo – sprinkle on some crushed oreos and huzzah! You’re done! Enjoy!

Notes

  • You obviously don’t have to make straight edged buttercream if you don’t want to, but I just like the look of it! You can slather it on, and it’ll still taste damn delicious.
  • However, if you do want to make it like this, I seriously recommend using a metal scraper for the decoration of the buttercream, and the disposable piping bags.. I wouldn’t be anywhere without them!
  • All of the decorations are completely optional – but I love this style of cake! To make a smaller version of the cake, use:
    • Two 8″cake tins
    • 300g Butter
    • 300g Sugar
    • 245g Flour
    • 55g Cocoa Powder
    • 1.5tsps baking powder
    • 6 medium eggs
    • 3 tbsps of Milk
    • And it might take an extra 5-10 minutes to bake and use 2/3 of the decoration recipes!
  • This cake will last in an airtight container for 3 days!

ENJOY!

Find my other Cake & Oreo Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

326 Comments

  1. Maariyah on July 5, 2022 at 9:00 pm

    Hey! I wanted to make a bigger version of this cake in 2 x 12 inch tins and then cut them both in half so i have 4 layers. Should I double the amount of ingredients for both cake and buttercream? what measurements of ingredients should i use?

    Thankyou!

  2. Naomi on June 11, 2022 at 5:08 pm

    5 stars
    Lovely cake I made this last weekend for my daughters 11th birthday and it went down a treat. My son is now eying up the salted caramel drip one for his birthday.
    I had lots of compliments over the cake and hubby even said it’s the best cake I’ve ever made 😊

  3. savannah B on November 13, 2021 at 7:19 pm

    How long should I beat it for and how high?

  4. Sophia Pham on August 16, 2021 at 6:28 pm

    5 stars
    Hi Jane,

    I wanted to attempt this cake but make it only two tiers as there aren’t many people in my family! Was wondering what the recipe measurements be for a two tier cake?

    Thank you for sharing your amazing recipe! Xx

    • amber on July 11, 2022 at 1:38 am

      did you ever get the recipe for this?? x



  5. Kayleigh on August 15, 2021 at 2:02 pm

    Hi Jane,
    A bit of a random question, how tall would a cake like this be please? Xx

  6. Jack on August 12, 2021 at 1:44 pm

    Hello, i want to cover the cake but cannot find an airtight container big enough, any advice?

  7. Cara on July 12, 2021 at 8:41 pm

    Hi Jane, I am going to attempt making a birthday cake for my nephew, but I need to make it 6 days in advance. I was thinking of one of the drip cakes but they all say 3 days. Should I just miss out the drip bit and just cover the buttercream in fondant icing? Would that work?
    Thank you in advance, Cara

  8. Amber on May 17, 2021 at 11:19 pm

    Hi Jane,

    I’m making this cake tomorrow for my Mums birthday but as four layers, I know to increase the recipe to 500g and 10 eggs but how much whole milk and baking powder should I add? XX

    • Jane's Patisserie on May 19, 2021 at 2:09 pm

      Hey! This will be lovely, just keep it the same xx



  9. Sally White on May 7, 2021 at 10:25 am

    Hey Jane, loveee you recipes!! Please could I have your help on a quick question…

    how long would you recommend in the oven and on what heat for a 10 inch version?

    I have sorted all the ingredients out to uplift from your 8 inch ones but have no idea about the actual bake!!😂 thanks!!❤️❤️

  10. Louise on May 6, 2021 at 8:38 pm

    Hi Jane,
    Please may I ask for some advice, I love your recipes and would really like to make this cake for my partner for a upcoming birthday. I only have a small oven, is it possible to bake the layers separately? Leaving the cake tins covered with a cloth?
    Thank you,
    Louise

    • Jane's Patisserie on May 8, 2021 at 3:02 pm

      Hiya, if you were to do this i would recommend making the mixtures separately as a cake mixture should never be left to sit xx



  11. Sharan on May 6, 2021 at 5:34 pm

    Hi Jane! I’m in the process of making this cake, but my sponges are falling apart. Would you happen to know why this has happened? I followed the recipe exact.

    • Jane's Patisserie on May 6, 2021 at 8:26 pm

      They can break when handled too roughly, if they are over baked, or the sponges haven’t cooled properly!



  12. Sally White on May 6, 2021 at 10:10 am

    Hey Jane, loveee you recipes!! Please could I have your help on a quick question…

    how long would you recommend in the oven and on what heat for a 10 inch version?

    I have sorted all the ingredients out to uplift from your 8 inch ones but have no idea about the actual bake!!😂 thanks!!❤️❤️

  13. Louise on May 4, 2021 at 10:13 am

    Hi Jane,
    This cake looks amazing and I would love to make for my boyfriends upcoming birthday. I only have a very small oven in our apartment so won’t be able to fit all 3 tins in at the same time, is the batter okay left in the cake tins maybe covered? And then bake separately?
    Any help greatly appreciated xx

    • Jane's Patisserie on May 8, 2021 at 2:14 pm

      Hey! For the best results I would make the mixtures separately as the cake mix should never really be left to sit xx



    • Louise on May 11, 2021 at 9:12 am

      Thank you for coming back to me Jane. Forgive me if I am being dim do I then split the recipe into thirds?
      Xx



    • Jane's Patisserie on May 15, 2021 at 11:38 am

      Yes!x



    • Louise on May 15, 2021 at 3:37 pm

      Amazing thank you so much xx



  14. glamiam on April 25, 2021 at 3:20 pm

    Hi Jane,

    I would like to bake this cake next week. Could I possibly incorporate oreos into the cake batter? Thanks!

    • glamiam on April 25, 2021 at 3:24 pm

      I would also like to make it a 3X6 inch cake. Do I use the same measurements in the recipe?
      Or if there’s leftover batter I could make cupcakes. Thanks again.



    • Jane's Patisserie on April 26, 2021 at 1:30 pm

      Hey! typically a 6 inch is 2/3rds the recipe but yes you could use the left over for cupcakes xx



    • Jane's Patisserie on April 26, 2021 at 1:23 pm

      Hey! Yeah you could do, have a look at my cookies and cream cake for inspo xx



  15. el on April 13, 2021 at 2:44 pm

    5 stars
    I was dubious about this cake as I never have luck with buttercream and have never done a crumb coat or a drip cake, but this worked perfectly at every step, ended up looking insane, transported in the car tremendously, and most important of all, tasted divine. Could not be more pleased! Thank you Jane, once again!

  16. Dbee on April 1, 2021 at 2:57 pm

    5 stars
    Wow. A light cake with a lovely butter icing. I didn’t bother with the drip, and I must admit it would have set it off more. But I there crumbed Oreos around the edge and was still happy with it. Tq

  17. Chris Hickman on March 30, 2021 at 7:39 pm

    Can I make this frosting without the oreos in it ? And would I need to change the butter cream recipe to account for the missing oreos ? I’m thinking of making this cake but using ferrero rocher instead of biscuits

  18. Tracy on March 29, 2021 at 8:41 am

    Made this cake and it was amazing for my granddaughters birthday. Could I use the same recipe but add toblerone to the sponge mix . Would this work?

    • Jane's Patisserie on March 29, 2021 at 2:16 pm

      Hello! Yes I don’t see why not!x



  19. Tracy on March 28, 2021 at 3:34 pm

    Hi Jane
    Made this drip cake for my granddaughter and it was amazing. Could I do the same recipe but add 300g of toblerone into the sponge mixture. Would that work
    Thankyou

  20. Susan on March 17, 2021 at 3:01 pm

    Can you make the sponges in advance and freeze them?

  21. Melissa on March 15, 2021 at 2:01 pm

    Hey what dark chocolate do you use? Thanks 🙂

  22. Charlotte on March 13, 2021 at 2:35 pm

    5 stars
    Fantastic recipe! Thank you.
    I asked my daughter what cake she wanted for her birthday and to my surprise she straight away said ‘Oreo’. I found this recipe and it has worked really well. My drip could have been abit more drippy but it still looks great.

  23. Erin on March 13, 2021 at 11:18 am

    5 stars
    Hi Jane,
    I loved your recipe!😍 I was wondering, my cakes came out very jelly like but is it ment to be like that? I’m going to enter the junior bake off because I’m inspired by you!😊 I’ve also done your millionaires shortbread and they were so good. Thank you for this recipe!
    Erin (age 10)

    • Jane's Patisserie on March 15, 2021 at 12:47 pm

      Hello! Im not really sure what you mean by jelly like, but it definitely should not be like this. Likely is they are under baked. That is absolutely amazing, good luck I am sure you will do so well!x



  24. Kirsty on February 14, 2021 at 1:40 pm

    5 stars
    I don’t bake often but made this for my daughters birthday (she lives Oreos!). She absolutely loved it and it was delicious- Thankyou!

  25. Amy Harris on February 13, 2021 at 12:54 pm

    Hi Jane,
    I am wanting to make this cake for my Mums birthday next week but stack/decorate with your triple chocolate brownies and some chocolate coated strawberries on top but I am worried that on a 3 layer cake they may be to heavy and could cause the cake to collapse. I was unsure if there was anything I could do to ensure the cake was sturdier and would hold these or if I am better off just doing your 2 layer version as to not put so much pressure on the sponges? Thankyou:)))

    • Jane's Patisserie on February 13, 2021 at 3:13 pm

      You could always put a thin cake board on top and dowels in the cake and then it definitely would be an issue! x



  26. Claire on February 10, 2021 at 11:05 am

    Hi Jane, Looking forward to making this cake for a birthday but I have 5 18inch tins, do you think the current quantity will be enough or maybe adding an extra 1/3 or so of ingredients?!
    Thanks so much x

    • Jane's Patisserie on February 10, 2021 at 7:32 pm

      Sorry, do you definitely mean 18 inch?!



  27. S Thavarasa on February 4, 2021 at 6:11 pm

    Good Evening Jane,

    I’d like to recreate your recipe using a PME Anodised Aluminium Round Cake Pan 4 x 4-Inch Deep tin.
    Would I need to use 1/6th of the recipe ?
    Sorry for the inconvenience!
    Love your recipes X

    • Jane's Patisserie on February 4, 2021 at 6:30 pm

      Hiya – do you mean one layer of cake, or did you still want to do three layers? xx



  28. Sue Cowley on January 17, 2021 at 7:09 am

    5 stars
    Great recipe worked really well

  29. Farah Suraya Dauhoo on January 4, 2021 at 9:56 pm

    5 stars
    Hi, what size cake tin do you use? And which one is it from your amazon shop page?

    • Jane's Patisserie on January 7, 2021 at 2:30 pm

      All tin sizes are listed on the methods of my recipes – this recipe is 8″ tins.



  30. El on January 1, 2021 at 7:17 pm

    I’d like to use this recipe for a novelty cake I’m doing for my daughters birthday. I need to use a 1l and 0.5l glass bowl to bake the cakes in. I don’t mind having a little batter left over as may need extra cake for the little details to add to the cake.

    Any ideas as to what adaptations I should use, especially baking time and temp.

    Thanks for the great recipe.

  31. Hannah on December 17, 2020 at 8:13 am

    Hi, I was wondering how I would adopt this recipe to create a 4inch mini cake?

    • Jane's Patisserie on December 17, 2020 at 6:35 pm

      I’ve never baked a 4″ cake so I’m not sure, but I think it will be about 1/3 of the recipe x



  32. Amita on December 16, 2020 at 7:19 pm

    5 stars
    This is a full proof recipe. I made it today for my son’s 10th birthday. We all loved it. My son devoured it. It’s moist, perfect quantity of cream to cover the 3 layers.
    Thanks Jane for a fantastic recipe.

    • Sophie Hill on August 4, 2021 at 12:50 am

      Hi Jane, I forgot to add the baking powder to the cake will this be detrimental to the taste/texture
      Thanks!



    • Miss Emma SMITH-NEMAR on August 29, 2021 at 9:23 am

      Made this for my nephews 16th birthday, looked fab, thanks for the recipe!

      Note to other bakers if you’re attempting this cake.

      I didnt have a food processor for the oreos so i just crushed them with a rolling pin, was fine for the butter cream on the outside but was a nightmare for the swirls on top as the biscuit kept getting caught in the nozzles.
      definitely use a food processor if you can unless you fancy a melt down like I had



  33. Rhiannon on December 14, 2020 at 9:01 pm

    Hi Just Wondering if you can use olive oil for the drip?

    • Jane's Patisserie on December 15, 2020 at 9:49 am

      I don’t tend to use olive oil myself as I find it can have quite a strong taste but if you don’t mind that then it should be fine!



  34. Kate on November 27, 2020 at 3:12 pm

    5 stars
    Live this recipe 😋 Jane would this recipe be ok to split between 4 7inch tins as my nephew wants a four layered cake

    • Jane's Patisserie on November 27, 2020 at 9:28 pm

      Yeah I’m sure that would be fine! X



    • NP on May 28, 2021 at 9:02 pm

      Hi Jane lovely looking cake. Making this now for my sisters birthday and the cakes have sunk a bit in the middle. Any ideas how I could salvage them? Shall I just use extra icing? Thanks



    • Jane's Patisserie on June 2, 2021 at 1:10 pm

      Yeah I would just cover the mistake in icing – sunken cakes often mean the oven door has been opened up too early during the baking process or the cakes needed a bit more baking time! x



  35. Chloe on November 5, 2020 at 7:43 pm

    Hey , I’m looking to make this cake and keep it in a cake box. Just wondered how tall the cake is once finished so I know what size box to get 🙂 thanks ! X

    • Jane's Patisserie on November 6, 2020 at 3:12 pm

      It can change depending on tins and stuff, but I usually say a standard 6″ tall cake box works!



  36. Prem on October 26, 2020 at 4:53 pm

    Hi Jane,

    I’m new to baking and I wanted to bake this cake for a friends birthday as it looks amazing. I wanted to know how do I ensure that all 3 tins with the cake mix are baked properly. Can I place 2 cake tins on one shelve in the oven?x

    • Jane's Patisserie on October 27, 2020 at 4:37 pm

      This depends on what type of oven you have – I have a fan oven, so I can use all shelves absolutely fine xx



  37. Heidi on October 25, 2020 at 12:35 pm

    5 stars
    Thank you so much for sharing this beautiful recipe!!! I’ve just made this gorgeous cake and I’m sure it will be one I make many, many more times!!
    Make in the UK 🥰🍪❤

  38. Natalie on October 16, 2020 at 12:58 pm

    This cake looks fab! I’ve tried the Oreo cupcakes which were amazing and I’m thinking about being adventurous with this. If I wanted to make it a two layer cake, would I just make a third of the recipe? Thanks!☺️

    • Natalie on October 16, 2020 at 1:00 pm

      Sorry I meant two thirds of the recipe!



    • Jane's Patisserie on October 16, 2020 at 3:14 pm

      Yes you would! X



  39. Megan Peters on October 13, 2020 at 10:40 am

    Hi Jane, this cake looks fabulous and delicious. My boyfriend loves Oreo’s so I want to make this for his birthday this month. I have a 8 x 4-Inch cake pan. Just a short question, should I add a bit more ingredients or keep it the same as the above? Meg x

    • Jane's Patisserie on October 13, 2020 at 11:30 am

      Hey! So do you only have one cake tin? x



  40. diane graham on October 3, 2020 at 6:20 pm

    5 stars
    made this for my daughters 19th birthday went down a storm! best cake ever she said. All her friends thought it was a professionally made cake – it was so easy to get a really effective cake. I had just made cupcakes for my other daughter’s’14thbirthday using the butter cream recipe as a topping on the top and half an Oreo – amazing results again. She took them into school as due to lockdown no parties allowed. Thanks for the lovely recopies on this site.

  41. Khayla on September 28, 2020 at 4:20 pm

    5 stars
    Amazing!! made it for fathers day. it was gorgeous thank you for the recipe!

  42. Emma on September 22, 2020 at 9:12 pm

    5 stars
    Looking forward to trying this cake. How do you do the drip? Is there a particular size piping nozzle?

    • Jane's Patisserie on September 23, 2020 at 8:01 am

      For drips I just use a small disposable piping bag and snip the end off xx



  43. Ella Whatling on August 30, 2020 at 8:54 pm

    would I be able to bake the cakes the day before decorating? if so, shall I leave them wrapped and at room temp?

    • Jane's Patisserie on August 31, 2020 at 9:43 am

      Yes – if I ever bake the sponges before decorating I always wrap well in clingfilm and leave at room temp xx



  44. Elizabeth on August 28, 2020 at 7:18 am

    5 stars
    Hi!
    Just wondering did you do a crumb coat? Xx

    • Jane's Patisserie on August 28, 2020 at 7:22 pm

      I actually didn’t for this one when I made it, but you definitely can if you want to x



  45. Kimnova Daniel on August 14, 2020 at 9:01 pm

    4 stars
    Hi, my daughter tried this and it was delicious!

  46. Courtney Henderson on July 30, 2020 at 9:40 am

    Hi I really want to make this for my partners birthday but we are stopping in a hotel overnight. Will the cake last in the room or in the boot of my car do you reckon or does it need to be put in the fridge for the night?

    • Jane's Patisserie on July 30, 2020 at 3:51 pm

      Hey! So the cake is best kept at room temperature so just in a cool place would be best (as it’s summer the car may be a bit hot!) x



  47. Nad on July 6, 2020 at 8:58 am

    Hi Jane,

    Thanks for the wonderful recipe.
    I want to ask, can I substitute the butter for vegetable oil?
    If so, can I use about 300g oil? And also, the method is to beat the butter and sugar together, if I am to use vegetable oil in place of butter, do I beat the oil and sugar together or…?

    Thank you once again.

  48. Sami on June 28, 2020 at 7:30 pm

    Hi Jane,
    Can I use chocolate instead of cocoa powder? If so how much? I will be using 9.5 inch tins so will be timing the recipe by 1.3 anyways so how much chocolate would you recommend for the sponge?
    And would you recommend dark? Thanks so much xx

    • Jane's Patisserie on June 30, 2020 at 7:28 pm

      I’m not 100% sure – but I would say you should at least double the weight for melted chocolate – but it may be best to go by my triple chocolate cake recipe (just dark chocolate though!) and then increase the for the bigger size! x



    • Sami on July 1, 2020 at 10:05 pm

      Hi Jane thanks so much for your reply. Could I use milk chocolate instead of dark chocolate or would you recommend Dark?
      Thanks



    • Jane's Patisserie on July 2, 2020 at 10:24 am

      Hey – do you mean for the drip? Generally I find dark chocolate the best, but you can use milk with less cream or oil (Depending on how you are making the drip) x



  49. lara on June 26, 2020 at 5:27 pm

    hi 1 i’m planning on making this cake and instead of the oreo biscuits could it work will maltesers 2 if not would any biscuits work 3 the reason i’m not doing the malteser cake on your page as i can’t get milk powder
    please can you help me Jane

    • Jane's Patisserie on June 26, 2020 at 7:09 pm

      Hiya – you can still do the Malteser cake, but in place of the malt powder (horlicks/ovaltine) just replace more flour in the sponge, and more icing sugar in the buttercream. Most biscuits should work!



    • lara on June 29, 2020 at 3:29 pm

      hi-just wondering where about should the cake be kept



    • Jane's Patisserie on June 29, 2020 at 4:46 pm

      I keep the cake at room temp in a cake box x



  50. Liz on June 25, 2020 at 2:33 pm

    5 stars
    My 13 year old daughter just made this cake for her brother’s 16th birthday….it tastes incredible! That OREO buttercream…WOW!!! This is definitely one of our favorites now and having discovered your website I can’t wait to find more on here!

    • Shanice Pearson on April 14, 2021 at 11:14 am

      Hi Jane!

      Loving this recipe. Quick question I wanted to add Oreos into the actual batter and do just a vanilla type cake and add Oreos similar to your cookies abs cream cake. Could I use the same quantity but substitute the brown sugar for caster sugar and not add any cocoa powder, baking powder or milk? Let me know if this would work? Ideally I wanted to use cookies and cream recipe but make it bigger for a party



    • Jane's Patisserie on April 17, 2021 at 2:40 pm

      Hello! Yes but you would need to add more flour to add to the loss of the cocoa powder xx



  51. Atisa Morgan on June 23, 2020 at 9:49 pm

    5 stars
    Thanks so much for sharing this recipe. The instructions are perfect. I made the cake for a special birthday and received so many compliments; everyone thought I had bought it! 3 layers were going to be too big for my cake box, so followed the recipe but only cooked 2 layers, and used the rest of the batter to make cupcakes.

  52. Grace on June 20, 2020 at 11:40 pm

    5 stars
    Hi Jane, I love this recipe! Would this work using your vegan chocolate cake recipe and dairy free butter for the buttercream? Will the cake support the icing or will the cake be too soft?
    Thanks 🙂

    • Jane's Patisserie on June 21, 2020 at 3:21 pm

      Hey! Personally I would say the buttercream could be too soft (as vegan butter is much softer – but as long as you keep it cool and add NO extra liquid it should be okay! x



  53. ANKITA on June 20, 2020 at 9:08 am

    5 stars
    Hi,

    I’m baking this cake on Sunday, after I’ve baked the cake how long should I leave it before decorating it?

    • Jane's Patisserie on June 20, 2020 at 12:48 pm

      You just need it to be completely cooled! x



  54. Gemma on June 19, 2020 at 11:25 am

    Hi Jane, I’m looking to make this sponge today for a birthday but was wondering if I would be able to bake it in one 8” deep tin? X

    • Jane's Patisserie on June 19, 2020 at 7:34 pm

      Hey! You can – but that’s a lot of mix. I would reduce the temp to 140C for a fan oven, and bake for probably near 2 hours!



  55. Erin Louise on June 18, 2020 at 8:28 am

    Hey jane
    I love the idea of this cake but I wanted to make it 4 layers so what would the new recipe be for the buttercream??

    • Jane's Patisserie on June 18, 2020 at 7:36 pm

      Hey! I would add on maybe 1/3 more! x



  56. Emily Plunkett on June 17, 2020 at 11:35 am

    Hi Jane, if i want to make a vanilla sponge can I just take put the cocoa powder? Thanks

    • Jane's Patisserie on June 17, 2020 at 6:55 pm

      Hey – you’d need to add in the same weight of flour to cover the loss of the cocoa! x



  57. H Baker on June 17, 2020 at 4:12 am

    Hi Jane

    I’d like to make a smaller version of this as a two layer 6 inch cake. My 6 inch cake tins are 4in high so I don’t mind a tall cake (as long as the two layers bake properly).

    Would you recommend using the reduced recipe in the notes for this or will that version need to be reduced further? And if so, by what scale? Additionally, will the baking temp / time need to be adjusted?

    • Jane's Patisserie on June 17, 2020 at 6:59 pm

      Hey! Usually for a straight 8″ to 6″ you would use 2/3 of the recipe. so you could maybe do slightly less if you wanted just two layers of a 6″! X



    • Namrata on June 25, 2020 at 11:22 pm

      Hi Jane
      I want to make a smaller version of this cake for my husbands birthday, if I follow the notes can I use 2 *20” sandwich tins instead ?



    • Jane's Patisserie on June 26, 2020 at 8:46 am

      The sandwich tins might be a little shallow still – it may be best to reduce it further to 250g rather than 300g!



  58. Leah on June 13, 2020 at 9:17 am

    Hi Jane I’m struggling to get hold of brown sugar. Would demerara be a good substitute or is there anything else I could try instead
    If not. Thanks 🙂 x

    • Jane's Patisserie on June 13, 2020 at 9:42 am

      I personally would use caster sugar or golden caster sugar in place! x



  59. Amy Lynette Allen on June 12, 2020 at 1:50 pm

    Hi Jane,

    I am making this cake for my daughters Birthday. I have looked everywhere for a food processor and mixer but alot of places are out of stock. Could I use a sandwich bag and make the oreo icing that way?

    Many thanks
    Amy

    • Ellie on August 14, 2020 at 8:42 am

      5 stars
      Maybe a bit late, but you could put the oreos in a sandwhich bag and crush using a rolling pin?



    • Jane's Patisserie on August 14, 2020 at 9:20 am

      As long as they can get really really fine, it works!



  60. Beth on June 9, 2020 at 12:28 am

    Hi, I would like to make this cake but I’ve realised I only have 8 inch shallow sandwich tins. I’ve measured the depth and they are 1.25 inches deep. I don’t have time to buy new ones as the birthday is this week! Could I do 4 thinner layers to get a similar height to your cake? Would I keep the quantities the same? Would time in the oven need reducing? Thanks!

    • Jane's Patisserie on June 9, 2020 at 2:00 pm

      Hey! Yes, I would do four layers instead of three – so as not to overflow! And the timing would probably reduce by about 5-10 minutes! x



    • Zara on June 11, 2020 at 8:40 pm

      Hi! I’ve noticed the buttercream doesn’t require heavy cream. I thought this was needed? Thanks for this recipe, definitely going to try it out! 🙂



    • Jane's Patisserie on June 12, 2020 at 10:09 am

      No, it’s not needed!



  61. Oreo Drip Cake – The Bakersaurus on June 8, 2020 at 3:45 pm

    […] sponge from Sally’s Baking Addiction, and after some research, I decided on using an Oreo buttercream frosting from Jane’s Patisserie. But by the time I was done making the frosting, I would say I nowhere […]

  62. Zainab on June 8, 2020 at 2:51 pm

    Hey, love your cakes. Just wondering how I should downsize? I still want to use 8” cakes but I want two layer rather than 3. Thanks

  63. Zainab on June 8, 2020 at 2:04 pm

    Hi Jane! I love all your recipes and methods, I’ve made your triple chocolate cake twice now and it’s turned out amazing both times!! I was wanting to make this cake using 8” tins but instead of having it with 3 layers I only wanted two. How would you suggest downsizing the ingredients amount?

    • Jane's Patisserie on June 8, 2020 at 7:26 pm

      Hey! Ahh thank you! And a two layer version is listed in the notes! x



  64. pheebs on June 8, 2020 at 9:55 am

    Hi, I am attempting to make this cake and only have plain flour, will I need to get self raising flour? and I have heard when putting tall cakes together its better for the sponges to be frozen, is it best to say freeze the sponges today and put it together tomorrow or do you have to wait once they are out of the freezer. xx

    • Jane's Patisserie on June 8, 2020 at 12:39 pm

      Hiya – to make your oven self raising flour you can use plain flour, plus 2level tsps of baking powder per 150g of flour! And I don’t find it necessary to freeze the sponges for this cake at all! It’s not actually that tall! x



  65. Maayan on June 6, 2020 at 12:40 pm

    Hi, would I be able to use milk chocolate for the drip instead but still use oil and not cream?

    • Jane's Patisserie on June 6, 2020 at 12:45 pm

      You can, but milk chocolate needs less oil (just like a classic milk chocolate ganache needs less cream) – probably only 1tsp!



  66. Charlotte on June 5, 2020 at 8:06 pm

    Hi Jane, I want to try this cake along with your chocolate fudge buttercream but I am out of light soft brown sugar, I have dark brown or caster, which one would you recommend?
    Thanks!

    • Jane's Patisserie on June 5, 2020 at 8:51 pm

      I would use a 50/50 mix of dark brown and caster to get a more similar flavour! x



    • Amy on June 13, 2020 at 7:50 am

      Hi Jane,

      I am making this for my daughters Birthday. I have tried purchasing a food processor in time but a lot of them are out of stock. Would I be able to use large sandwich bags and crush to make the buttercream?

      Many thanks
      Amy



    • Jane's Patisserie on June 13, 2020 at 4:41 pm

      Hey! Yes you can just really really crush them in a bag and it will be fine (you just don’t want any lumps!) Xx



  67. Jade on June 5, 2020 at 12:33 pm

    Hi

    I have run out of coca powder can I use Cadbury’s drinking chocolate or hit chocolate powder as a substitute?

    Also how many large eggs? As I know you’ve stated medium and only have large

    Thanks x

    • Jane's Patisserie on June 5, 2020 at 12:38 pm

      Hiya! Unfortunately no you can’t switch to hot chocolate powder – 9/10 they don’t work, especially something like cadburys (great for drinking, not great for cake sponges!) – but you can use 7 large eggs! You could make a vanilla sponge instead (use extra flour instead of the cocoa powder!) x



  68. Mrs s adams on June 3, 2020 at 2:35 pm

    Excellent just made for my sons birthday, only one criticism, not enough buttercream inside each layer,
    Will send picture of end result . Thank you

    • Jane's Patisserie on June 3, 2020 at 5:18 pm

      Ahh that’s fair enough – because of the size and and amount of ingredients already being used, and it being on the sides I didn’t think any more was needed, but that’s each to their own! I hope he loves it!



    • Amy on August 5, 2020 at 6:08 pm

      Hi I’m going to make this cake tomorrow but only have 6inch tins.. I saw you said to do 2/3 of the recipe but how long would you bake for? Thank you x



    • Jane's Patisserie on August 5, 2020 at 9:27 pm

      I’m afraid I am unsure as I don’t often bake 6″ cakes – I would check at maybe 20 minutes?



  69. Cassie on May 23, 2020 at 8:38 am

    Hi Jane. I would like to make this cake but as a four layer rather than three layer. What would you suggest with the ingredient quantities? Thank you 😊

    • Jane's Patisserie on May 23, 2020 at 9:44 am

      Hey! I would suggest using a 500g mix – so 10 medium eggs, and splitting between four tins. If you only have two deep tins though, use my kinder bueno drip cake as a guide! x



  70. Gracie on May 22, 2020 at 5:05 pm

    Hi Jane! I always use your recipes for all of my bakes and they are always totally delicious! I understand that this may seem a stupid question but do you use the cream for the Oreos for the buttercream? Never made a cake like this so very nervous wish me luck! Xxx

    • Jane's Patisserie on May 22, 2020 at 7:48 pm

      I use the entire oreo, I don’t remove the filling! Xx



  71. Gemma on May 17, 2020 at 6:23 pm

    5 stars
    Hi. I have just attempted my first drip cake, your Oreo drip cake for my friends 50th birthday. I decided it was best to do the 2 tier 8” tin recipe. I followed the recipe to the letter but when I split it into the tins, there looked like their wasn’t enough batter in each tin. It hardly covered the base. Any ideas where I could have gone wrong. It seemed to result in a very uneven domed rise. This made the decoration of the cake very diffficult. I have 2 more birthdays coming up in May, and I would like to use the recipe again. Can you help? By the way I do use a lot of your recipes and I think it’s great that you give them free for us novice bakers.

    • Jane's Patisserie on May 18, 2020 at 11:26 am

      Hey! That’s very odd – I make that size mix often, and sometimes even less (250g mixes) and it’s definitely enough for two 8″ tins – are you sure they are the correct size and you are measuring ingredients accurately?



  72. cakes&bakes on May 12, 2020 at 2:33 pm

    Good informative blog

  73. Salma begum on May 4, 2020 at 11:13 pm

    The best cake EVER! Made for my daughter birthday! Didn’t look like the picture and ended up a dome shale which was lovely as used 2 sizes of cake tins. Everyone was very impressed!

  74. Joe on April 10, 2020 at 10:38 am

    5 stars
    How many does this recipe serve. Above I see that you can change how many it serves but how many people does the one in the photos serve. Thanks.

    • Jane's Patisserie on April 10, 2020 at 11:28 am

      As it says on the recipe, it serves 15. Obviously, this depends on how big you cut the slices.



  75. Tom Drake on March 16, 2020 at 2:12 pm

    5 stars
    I would like to make this with oreo sponge, any suggestions please?

  76. diane graham on February 20, 2020 at 3:39 pm

    Hi 8 eggs is a lot for a cake recipe is this correct?
    also can I make the sponge in advance and freeze to save decorating time?

    • Jane's Patisserie on February 20, 2020 at 7:25 pm

      Yes, it’s correct. And yes you can.



  77. Clodagh on February 15, 2020 at 1:24 pm

    Hey how much ingredients for the icing would I need to use it on cupcakes thanks

    • Jane's Patisserie on February 15, 2020 at 2:20 pm

      Have a look at my Oreo Cupcakes recipe!



  78. Mimi on October 30, 2019 at 2:59 pm

    5 stars
    Hey i am just wondering why this cake is set to 180 degrees in the oven and your victoria sponge is set for 170 degrees in the oven or should they both be 180? thank you for your recipes, forever loving this blog

    • Jane's Patisserie on October 30, 2019 at 7:07 pm

      It’s demonstrating time differences.



  79. Mel on August 31, 2019 at 12:18 pm

    5 stars
    This cake looks amazing! I will be making this for my Dads birthday gathering!
    Jane, quick question:
    How comes the recipe does not require eggs – Is it because of the self-raising flour?
    Thanks!

  80. Gilly on July 30, 2019 at 9:34 am

    Hi there! I’ve never fully covered a cake with buttercream like this before and I’m a bit nervous. Would you advise doing a crumb coat, and if so, what would be best to use? Any other tips would be really appreciated! 🙂 x

    • Jane's Patisserie on July 30, 2019 at 3:31 pm

      You can just use some of the Oreo buttercream for a thin buttercream crumb coat – I use a small angled spatula to go round it and smooth it with the scraper (same as when you are finally decorating it!)! x



  81. Lucy on July 25, 2019 at 3:06 pm

    4 stars
    Hi Jane – I’m half way through making this cake and It’s going great but have found the buttercream to be incredibly sweet ! Is there a way to make it less sweet or once I have put the cake together, will the sponge balance out the sweetness?

    Many thanks !

    • Jane's Patisserie on July 25, 2019 at 4:24 pm

      Hey! It’s an american buttercream recipe so it will always be sweet – especially with the added Oreos. You could use salted butter I guess, but I’m not sure how this would taste!



  82. Annabella on June 10, 2019 at 3:43 pm

    5 stars
    Made this for my sons 5th birthday party. All the other mums were very impressed and asked if I took orders to make one for them!
    Thank you for the great recipe.

    • Stephanie Norman on June 8, 2020 at 2:37 pm

      5 stars
      Am I able to used caster sugar instead of light brown or would you advise against this

      Thank you

      Love your recipes x



    • Jane's Patisserie on June 8, 2020 at 7:26 pm

      Yes you can! x



  83. Donna on June 1, 2019 at 1:58 pm

    Jane this looks amazing! I had a go at my first drip cake last week, it did not go well! I’d not heard of the oil method, so I’ll give it a go next time (any excuse to try more cake!).

  84. Zainab on April 19, 2019 at 9:47 pm

    The light brown sugar mentioned, is it light muscovado sugar or brown caster sugar?

  85. Olivia on April 16, 2019 at 7:26 pm

    5 stars
    I was hoping to make an Easter cake , so could I replace the Oreos for mini eggs or would that not work ?

    • Jane's Patisserie on April 16, 2019 at 7:43 pm

      Have a look at my Easter Cakes for inspiration – I wouldn’t advise putting mini eggs into the buttercream when making a drip cake!



  86. Leanne on April 8, 2019 at 8:24 pm

    Hi, could I increase this recipe by 25% to make a 9” instead? How many large eggs 8?
    Thanks

    • Jane's Patisserie on April 9, 2019 at 1:51 pm

      You need to increase by 1/3 to make it fit a 9″



  87. Susan Puni on April 4, 2019 at 4:10 pm

    Hi just a quick question can this be made into a tray bake? Love this cake I have made it a few times always goes down well.

    • Jane's Patisserie on April 4, 2019 at 9:36 pm

      I’m sure it can be! I haven’t personally however – but an Oreo traybake would be scrumptious.



  88. Alannah on April 3, 2019 at 7:17 pm

    I want to make this cake for my birthday next week, however I work full time so it’s hard to fit in baking and decorating it in the same night. Would it be okay to bake the cakes one night, then decorate the next for my birthday the next day? Or would the cake dry out? X

    • Jane's Patisserie on April 3, 2019 at 7:32 pm

      Hiya! Yes that would work well – I often bake the day before, leave in a tin over night, and then decorate the day after! X



  89. Shaira on February 23, 2019 at 12:08 pm

    5 stars
    Hey Jane! It’s my 12th birthday on Monday and I was hoping to make this cake but I wanted to do two tiers: one 20cm one 26cm. Do you still recommend using the measurements you put at the top or should I change them? Anyways thanks so much for this recipe. I love baking but I’m not so good at it 😂 Love your blog so much xxx ~Shaira

    • Jane's Patisserie on February 23, 2019 at 9:19 pm

      Hiya! I’m not 100% sure what you mean.. but the cake recipe as is is for an 8″/20cm cake, and for a 10″/26cm cake I would use 1.6x the recipe. Each tier will have three layers then, so it will be huge!



  90. Helen Webb on January 19, 2019 at 3:18 pm

    Hi would this work with a milk chocolate drip? If so how much oil would you recommend I use? I use the cake recipe lots, thank you!

    • Jane's Patisserie on January 19, 2019 at 4:25 pm

      I would start with one teaspoon, but keep an eye on it. Some Milk chocolate is too thin already so doesn’t need any at all, so try to keep it to a minimum as you mix! x



    • Helen Webb on January 20, 2019 at 8:40 am

      Thank you!



  91. […] So, if you want to give this cake a go, click on this link for the recipe and instructions – Oreo Drip Cake! […]

  92. Megan Jones on January 6, 2019 at 5:05 pm

    Hi, what size/type of piping nozzle did you use for the rosettes on top of the cake please?

    • Jane's Patisserie on January 7, 2019 at 9:12 am

      I believe this was a Wilton 1M nozzle!



    • Megan Jones on January 13, 2019 at 9:34 pm

      5 stars
      I had actually already ordered the Wilton 1M nozzle before you replied after having looked into the best ones for swirls!
      Made this for my boyfriend’s birthday and it was perfect!!



  93. […] (fonte: https://www.janespatisserie.com/2016/08/15/oreo-drip-cake/) […]

  94. Diane on November 10, 2018 at 10:16 pm

    5 stars
    This is an awesome cake 💗made for my Oreo loving sons 12th birthday and it was just perfect. Thanks for providing not only a fool proof recipe but all your tips and tricks. The kids are still talking g about it weeks later.

    • Jessica on June 8, 2020 at 11:48 am

      Hi Jane!

      Every recipe I’ve used has been amazing! So I’m excited to put the skills to the test with this cake
      For my boyfriends 30th!! – can I bake the sponges, cover in cling film and keep in the fridge overnight?



    • Jane's Patisserie on June 8, 2020 at 12:37 pm

      Ahhh yayyy! And I would bake, cover with clingfilm, but store at room temp overnight! x



  95. Jess on October 24, 2018 at 7:59 pm

    Hi I am so excited to try this bake but I too was going to do a Vanilla sponge instead of chocolate. I read that i need to add the flour up to 400g but do I also need to swap the light brown sugar to normal caster sugar, or do i keep the light brown sugar?

    • Jane's Patisserie on October 24, 2018 at 8:11 pm

      You can have whichever sugar you wish, caster sugar is more classic vanilla, light brown sugar makes a more moist/caramel like sponge x



  96. Monica on October 12, 2018 at 5:59 pm

    What is icing sugar? I am trying to get the ingredients today to make but I’ve never heard this term before.

    • Jane's Patisserie on October 13, 2018 at 7:56 am

      Icing sugar is a extremely finely powdered sugar that you make buttercreams and frostings with – its whatever your equivalent is where you live x



    • Danielle on May 18, 2020 at 1:38 pm

      Hi. This cake looks amazing! I’d love to make it for my partner’s birthday! Do you think there is anyway I’d be able to make it a caramel Oreo cake? Or even if I could add Oreos to your caramel drip cake? My partner really loves caramel and Oreos and I wanted to make it really special but I’m worried it will get too sweet.



    • Jane's Patisserie on May 19, 2020 at 8:24 am

      Hey! I would say that would be quite sweet, but still tasty! You could definitely either add caramel to this for the drip or add Oreos into the other one!



  97. Hayley on September 24, 2018 at 9:02 pm

    Hi Jane, do you think I’d be able to replace the Oreo with kinder bueno? Or do you think this wouldn’t work in the buttercream? X

    • Jane's Patisserie on September 25, 2018 at 9:04 am

      Personally I wouldn’t, as its a complete different type of biscuit/chocolate. Have a look at my Kinder Bueno Cupcakes for inspiration for the buttercream, as that uses the Kinder Chocolate bars. x



  98. Sarah Constable-Smith on September 15, 2018 at 2:33 pm

    4 stars
    Are you able to do this cake with a vanilla cake base instead of using cocoa powder?
    If do what would I substitute the cocoa powder for?
    Thanks

    • Jane's Patisserie on September 15, 2018 at 5:11 pm

      Leave out the cocoa powder, and up the flour to 400g.



    • Sarah Constable-Smith on September 16, 2018 at 10:15 am

      5 stars
      Thank you, would crushed oreos work well in the cake batter it’s self?
      if do would I have to substitute anything Thanks



    • Jane's Patisserie on September 16, 2018 at 3:33 pm

      They could do! You could maybe reduce the cake mixture to 350g of everything and 7 medium eggs, and then add in a packet of oreos? x



    • Hayley on September 24, 2018 at 8:54 pm

      Hi Jane, I’ve made this cake before for my dads 60th and it was brilliant, thank you. I want to make it again for my sisters birthday however I was thinking of swapping Oreo for kinder bueno (her fav), do you think this would work? Look forward to hearing from you x



  99. Tilly on September 13, 2018 at 9:17 am

    5 stars
    Seriously yumm!!! Made this for my sons first birthday and was a winner with everyone!

  100. Niamh on August 30, 2018 at 10:48 am

    Can I use white chocolate with oil for the drip instead of dark choc? Thanks!

    • Jane's Patisserie on August 30, 2018 at 2:24 pm

      I wouldn’t advise it as it’ll be too thin – its probably best to just use the white chocolate on its own x



    • Beth on August 11, 2019 at 2:46 pm

      Hi Jane ,

      This cake is currently in the oven but the mixture looked very almost mousse like in consistency before it went in have I done something horrible ?



    • Jane's Patisserie on August 11, 2019 at 9:06 pm

      It’s very hard to say as I can’t see it.. but as it’s just a basic chocolate sponge there is no reason it shouldn’t work if you used the correct ingredients and mixed it properly!



  101. Suzanne Claydon on August 26, 2018 at 10:05 am

    Hi. I am making this as a 16th birthday cake and will be delivering the day before the birthday. I am worried about the Oreo’s going soft. Have you ever dipped/ brushed half of the biscuits in chocolate (the part that will sit in buttercream)? Wondering if this might prevent them going soft. Any thoughts please?

    • Jane's Patisserie on August 26, 2018 at 10:22 am

      Hiya! Yes they do go a bit soft, but I usually just roll with it. You probably could to be honest! It might delay it a bit further, but they’d probably go soft eventually anyway due to being out of the packet. But, dipping half in chocolate might just make it more delicious so go ahead!



  102. Aimee on July 31, 2018 at 9:24 pm

    Hi Jane! I am planning to bake this cake this week, but I will be using a 7″ deep PME tin, how long would you advise to bake the mixture for?

    • Jane's Patisserie on August 1, 2018 at 4:28 pm

      I’m afraid I don’t know – I always bake this in three layers, and in 8″ tins. I would advise to bake it at 140C, and if you’re baking it all at once, it’ll take probably 1.5hours+



  103. Anonymous on July 15, 2018 at 10:02 am

    I would like to make it for 30 people but I can’t make it too tall what should I do.

  104. […] to create a chocolate drip around the top of a […]

  105. […] I also thought the cake looked too good to be real! So this week’s creation will be a…Oreo Drip Cake! I found the recipe on a baking blog called Jane’s Patisserie. Here is an image of what the […]

  106. Holly on June 4, 2018 at 2:21 pm

    Hi Jane.
    Do you think this cake would be nice as a Victoria sponge cake, rather than a chocolate cake? Want to make this for my husbands birthday, and he prefers a Victoria sponge. Thanks.

  107. Sunyah on March 31, 2018 at 10:59 am

    Hi! I’m excited to try this out. I’m making it for a birthday tomorrow. Lots of people will be there so I’m really nervous about getting it right. Lol. Just a quick question, is it possible for me to bake the cake and leave it in an air tight container and decorate it the next day? I won’t have enough time to do it in one day.

    • Jane's Patisserie on March 31, 2018 at 2:33 pm

      Yeah that would be fine! I often don’t have time to do it in one day so decorate the next x



  108. Parmy on March 7, 2018 at 6:23 pm

    Oh my word! I made this cake at the weekend and wow! It is amazing, birthday mostly I impress myself being able to make it! Thankyou Jane! I’m going to try your lemon and blueberry cake at the weekend. It will be ok with Stork won’t it? My daughter loves cakes but unfortunately, recently has developed a dairy allergy 😞.

    • Parmy on March 7, 2018 at 6:24 pm

      Sorry didn’t mean birthday! Meant to type ‘but’ 😂



    • Jane's Patisserie on March 7, 2018 at 9:44 pm

      Hiya! Yeah it will be fine with stork! The buttercream will be a lot smoother already though so won’t need anything added to it! x



    • Tric on March 21, 2018 at 10:19 am

      I made your salted caramel drip cake for my daughter’s birthday, it was amazing and much admired! Many thanks! Am making the Oreo cake for my bro in law tomorrow and wondered if I could add some caramel condensed milk to the icing as I loved that flavour or would it change the colour of the butter cream.
      Tricia



    • Jane's Patisserie on March 21, 2018 at 5:56 pm

      You could add some caramel to the buttercream but it might make it slightly more golden!



    • Tric on March 21, 2018 at 7:29 pm

      Thank you! I may add it to the filling!



    • Tric on March 31, 2018 at 6:24 pm

      5 stars
      The Oreo cake was a great success, many thanks! My bro-in-law loved it as did everyone at the party. I managed to get a gold cake topper and tall gold candles. It looked superb.



  109. Chanel on February 17, 2018 at 3:53 pm

    I currently have my sponges in the oven at the minute, im making this cake for my sister in laws birthday! Im so excited! Just worried about doing the drip as i want it too look as good as yours lol and ive not done it before so dont want the chocolate to look as if ive just poured it on haha. Love your recipes by the way.

  110. Atikah on February 12, 2018 at 1:23 am

    Hey Jane,
    How do you transport the cake to your dad’s office? Didnt the frosting get melted during the journey? And how do I keep the cake fresh and moist during the transport?

    • Jane's Patisserie on February 13, 2018 at 12:22 pm

      Hiya! No, if you use a cake box transporting will be fine.



  111. Jaz on January 31, 2018 at 4:09 am

    Hi!! I was wondering what chocolate would be the best to use for the drip decoration?! Also how can you prevent the cake from crumbling into the Oreo frosting when smoothing it over?? Thank you so much, this is the 2nd time making it and was very pleased with the outcome last year and it’s a perfect recipe!! xx

    • Jane's Patisserie on January 31, 2018 at 9:50 am

      Try a crumb coat first – use a small amount of the buttercream to go round the cake and keep all the crumbs in, wait 30 minutes, and then do the decoration again. This should keep the crumbs in! x



  112. Vicky Fennell on January 17, 2018 at 4:34 pm

    Hi,
    I’m wanting to bake this tomorrow but i’m worried that it wont fit into any container I have. What is the approx height of the cake?
    Thank You

    • Jane's Patisserie on January 20, 2018 at 8:07 pm

      Sorry this is a bit late – but probably about 6 inches or more depending on how high your sponges come out!



  113. Donna on January 16, 2018 at 8:43 pm

    Hi Jane, can you freeze the sponges?

  114. Holly on January 4, 2018 at 10:55 am

    Hi,
    Just wondering if the larger cake serves about 12-15 people roughly how many would the smaller version serve? Thanks x

  115. Tricia on January 3, 2018 at 7:43 pm

    Hi Jane! I’m planning to make this cake for my brother’s birthday. I need help though as I don’t have any self raising flour available, only all purpose flour. How could i substitute? Thanks for your help!!!

    • Jane's Patisserie on January 3, 2018 at 8:19 pm

      Hiya! Are you in the US? Do you have cake flour?



  116. […] Here’s another show stopping Oreo cake that’s perfect for a birthday celebrations of the Holidays! You’ll need a whole package of Oreos for this recipe so no sneaking any into your mouth when no-one’s looking! (via Jane’s Patisserie) […]

  117. Amy O on December 31, 2017 at 6:02 pm

    Just made this for my son’s 18th birthday – complete success – thanks so much for the fab recipe!

  118. […] My cake came with the crumbled Oreo’s on the side. But if yours doesn’t, it’s so easy to do. You just crumble up some Oreo’s and pat them along the sides. This was a very yummy cake! Served with some ice cream..perfect!! Here’s a great Oreo cake recipe. […]

  119. Emily on November 24, 2017 at 6:17 am

    What if I can’t fit all 3 cakes on the same shelf?

  120. Sarah McHugh on November 16, 2017 at 8:26 pm

    I’ve made this cake about five time it is always a winner!!! I’ve just came on here to get the chocolate drip recipe as found your one of using oil set far better than cream. I’m currently making a kinder drip cake using your recipe and must say that buttercream is the best ever!!!!
    I love your site and the variety – also your standard buttercream mixture! Before i found your site i found that the consistency of
    my buttercream was never right however your recipe is perfect. So keep up the great work and keep the srummy recipes coming 🙂

  121. Cara on November 9, 2017 at 12:07 pm

    I made this for my boyfriends birthday and it tasted amazing! the only thing was the buttercream was incredibly sticky so when i applied it to the cake, it was taking parts of the cake off. and idea what could have gone wrong for next time?

    • Jane's Patisserie on November 9, 2017 at 12:08 pm

      Most likely your Buttercream was too thick still as it should glide on easier than that. Try adding in 1-2tbsps of boiling water and beating so it’s really smooth. It’s also easier to use a large tool to help spread it on to prevent a problem.



  122. Claire Howarth on October 29, 2017 at 12:19 am

    Hi, I was wondering if you had tried this frosting with golden Oreos instead of chocolate Oreos? I’dm thinking of trying this with a a vanilla sponge. Thanks in advance.

    • Jane's Patisserie on October 29, 2017 at 1:01 pm

      Have a look at my custard cream cake for an idea – if does work in the same way, and would work for this! The Buttercream does tend to look lumpy though rather than like Oreo buttercream.



  123. Haffajaffa on October 28, 2017 at 11:01 pm

    Hi Jane,
    I have found that my chocolate drip often starts to bloom after a few days which doesn’t look very pretty. How would I stop this from happening?

    • Jane's Patisserie on October 28, 2017 at 11:03 pm

      Do you mean the chocolate turns white? That’s down to the sugar crystals in the chocolate usually being melted too harshly. Try melting slower, and more gently perhaps? Often depends on brand of chocolate as well.



  124. Laura on October 18, 2017 at 2:31 pm

    Hello, would you be able to convert the weighted measurements into cups and things since I do not have a scale for cooking. Thank you

    • Jane's Patisserie on October 18, 2017 at 3:21 pm

      I’m afraid I can’t as I find cup measurements really unreliable. It’s worth googling the converts.



  125. Hasina on October 13, 2017 at 7:21 pm

    Hi, I would like to know how much of the ingredients I would need in order to make this cake to serve 10 people.

    • Jane's Patisserie on October 14, 2017 at 3:41 pm

      I would use the same amount or make the smaller version thats noted in the Tips and Ideas section.



  126. Mary jenkins on October 9, 2017 at 2:12 pm

    Hi this Oreo cake I have made a few times everyone loves it

  127. Janice on October 1, 2017 at 3:10 pm

    Would I be able to make this cake 4 layers for more height? X

    • Jane's Patisserie on October 3, 2017 at 2:31 pm

      Of course. bake the mixture into two tins, and split each cake in half. or increase the mixture for another layer.



  128. Sophie Leachman on September 1, 2017 at 2:17 pm

    Hi Jane

    I’m wanting to make a drip cake for my Mum’s birthday, i wanted to make it a white choc drip rather than dark, would this still work the same with the oil?
    Also if you use a turntable how do you get your cake from the turntable to a cake board or whatever?

    As others have said your recipes are fab and so easy to follow. I made your Rolo cheesecake a couple of weeks ago! Yum!

    Thank you xx

    • Jane's Patisserie on September 1, 2017 at 3:20 pm

      It would be much less oil – maybe a teaspoon instead? And I use a cake lift, or I put it on the board to decorate it in the first place, and put that on the turntable. X



  129. Olaiqa Hussain on August 20, 2017 at 2:17 pm

    Hi, just wondering if it would be ok if I used demerera sugar instead of brown. I know it will change a bit but will it be a huge difference?

    • Jane's Patisserie on August 20, 2017 at 9:03 pm

      It shouldn’t change it too much – but the flavour and texture might change as you say!



  130. Em on July 17, 2017 at 4:27 am

    Thanks for posting this great recipe Jane! i just made it for my Oreo-loving son’s 10th birthday and it actually looks quite impressive. I can’t wait to see his face when he gets home from school! Your instructions were great and very easy to follow. I did 3 layers of chocolate cake and filled the inside with chocolate ganache just to break up some of the buttercream. Thanks again xx

  131. Suzie on July 14, 2017 at 5:54 pm

    Hey want to make this cake how long does it take to make

  132. […] Oreo Drip Cake: Serve up a slice of this Oreo cake to all of those cookies ‘n cream lovers. The drip […]

  133. Nikki on July 5, 2017 at 3:49 pm

    Hi Jane,
    I just tried posting a comment and not sure if it went through. Curious about storing the cake, my niece and I are making it for her birthday on Saturday (however, the party isn’t till Tuesday). If we don’t put the buttercream swirls/oreo’s on top will the cake keep until Tuesday? I’m concerned about leaving things with milk/egg on the counter for 3 days.

    • Jane's Patisserie on July 5, 2017 at 3:50 pm

      Buttercream is fine at room temperature on cakes for up to 5-6 days usually (but I usually say 4 days max) as real butter doesn’t have to be kept in the fridge anyway, but especially once combined with sugar, its fine. Once a cake is baked, thats also fine to keep out. You could make it all on the Saturday if you wished, but I would recommend using a sugar syrup on the sponges to keep it moist for that long. I would leave the biscuits off the top of the cake as they will go soft in those 3 days. You will need to store it in a cake box/container as well.



  134. Nikki on July 5, 2017 at 3:45 pm

    Hi Jane,
    My niece wants to make this cake with me for her birthday and just curious about how to keep it as we’re making on Saturday and the party is on Tuesday. If we put the chocolate on top but leave the buttercream swirls and oreos until Tuesday will it keep ok on the counter? I’m just a bit concerned about leaving things with milk and egg on the counter for 3 days?
    Thanks!

    • Jane's Patisserie on July 5, 2017 at 3:50 pm

      Buttercream is fine at room temperature on cakes for up to 5-6 days usually (but I usually say 4 days max) as real butter doesn’t have to be kept in the fridge anyway, but especially once combined with sugar, its fine. Once a cake is baked, thats also fine to keep out. You could make it all on the Saturday if you wished, but I would recommend using a sugar syrup on the sponges to keep it moist for that long. I would leave the biscuits off the top of the cake as they will go soft in those 3 days. You will need to store it in a cake box/container as well.



  135. Emily on June 9, 2017 at 11:18 pm

    I just made this, came out fab!! So grateful for the recipe! It’s getting collected tomorrow, do I leave in the fridge overnight? I don’t have a container big enough for it!

    • Jane's Patisserie on June 10, 2017 at 6:30 am

      Nooo not the fridge, it’ll dry the cake out.



    • amanda on November 29, 2017 at 1:27 pm

      hi Jane – will it be ok to leave it out on kitchen top under room temperature with heating on for winter?



    • Jane's Patisserie on November 30, 2017 at 8:14 am

      Yep! Room temperature (out of the fridge) is best!



  136. […] This cake has whole Oreos on top of all the chocolate drips! […]

  137. Sarah R on May 4, 2017 at 8:20 pm

    Hi Jane,

    When icing the cake, do you use a cake turntable along with the wilton icing smoother? or can you just use the icing smoother without the turntable?

    • Jane's Patisserie on May 4, 2017 at 9:42 pm

      I do usually use a turntable as it’s easier, but sometimes I don’t ?



  138. Michelle Mota on May 1, 2017 at 9:17 am

    Hi Jane, this cake looks amazing. I’m planning to have a go at making it. I’m going to make and decorate it on Tuesday to eat on Wednesday and was just wondering, will the oreos stay nice and crunchy or will they go soft overnight? I will store it in a cake box not an airtight container. Thanks

    • Jane's Patisserie on May 1, 2017 at 5:07 pm

      The Oreos on top should stay crunchy for that amount of time, but eventually they will go a little soft. Leave them till last minute if you want to prevent it ? x



  139. Barbara on April 30, 2017 at 9:34 am

    Hi Jane,
    Wanted to ask how moist is the sponge? Would you moisten the layers with syrup or something or does it not need it?
    Thank you
    Barbara

    • Jane's Patisserie on April 30, 2017 at 5:28 pm

      If you wanted a more guaranteed moist cake it wouldn’t hurt it to use the syrup. I often use syrup when it’s hot as the cake can dry out quite quickly depending on how you store it for example. It’s hard to say as your opinion of a suitable cake might be different to mine if that makes sense?



    • Sarrah Ravi on May 4, 2017 at 7:58 pm

      Hi Jane,

      What syrup would you use to make the sponge moist?



    • Jane's Patisserie on May 4, 2017 at 9:42 pm

      Probably 150ml water with 150g caster sugar dissolved together and cooled would be enough for the 3 layers.



  140. Rachel on April 10, 2017 at 4:57 pm

    Hi, I am making this cake for my boyfriends birthday but I want to do a smaller version. You don’t mention how many eggs to use for the smaller version, I am assuming I won’t need 400g? Im looking forward to making it, just hope it looks as good as yours 🙂 .. Thanks xx

    • Jane's Patisserie on April 10, 2017 at 8:07 pm

      300g worth like the other ingredients ?



  141. Nikki on March 30, 2017 at 12:19 pm

    Hey, I want to give this recipe a trial run I’m just gonna halve it to make one smaller cake will this work?! Also on going to my cupboard I’m out of light brown sugar…will caster be ok? I guess will just make it less rich?!

    • Jane's Patisserie on March 30, 2017 at 5:43 pm

      It would be a lot thinner, but would still work! And it won’t make it less rich, it’ll change the flavour and texture slightly. ☺️



    • Nikki on March 30, 2017 at 10:34 pm

      Thank you! I gave it a shot and looks and smells pretty good!! It’s for tomorrow so once we’ve all dug in I’ll let you know how it tasted! Got the light brown sugar this evening and have another cake to bake so gonna do it properly tomorrow for the 2nd birthday of the weekend! Thank you



    • Jane's Patisserie on March 31, 2017 at 1:51 pm

      Awh thats cool! Im so glad!! x



  142. Lucy on March 21, 2017 at 6:45 am

    Hi I’m in the UK. Is the flour plain or self raising please? Thanks it looks amazing!!

  143. Yasmin on March 20, 2017 at 9:59 pm

    Hi Jane , this recipe looks amazing can’t wait to try it on Thursday for my son’s sixteenth birthday

  144. Mary on March 15, 2017 at 2:18 pm

    Hi, made this cake yesterday, really good recipe and so easy to do. I let the dark chocolate cool slightly before dripping x

  145. Maura macDonald on February 18, 2017 at 1:23 pm

    Hi Jane. Just made this cake for my daughters 15th birthday and I loved making it, your instructions and tips are brilliant and made this an enjoyable bake. My buttercream is way darker than yours though.. just curious why? Cake still looks amazing !!!

    • Jane's Patisserie on February 18, 2017 at 7:56 pm

      It might be that your Oreos were in smaller pieces than mine so coloured it more? But I’m glad you loved it!



  146. Laurie Maroni on February 10, 2017 at 12:22 am

    Well I need to buy a kitchen scale I guess!! 🙂

  147. Allison on February 9, 2017 at 5:22 pm

    Hi there! Want to make this recipes but wondering if you have a metric version for the ingredients? Thank you!

    • Jane's Patisserie on February 10, 2017 at 6:31 pm

      Hiya – sorry I only work in grams, but you can find conversion scales online! I would recommend investing in a set of digital kitchen scales though!



  148. Chocolate Oreo Drip Cake – HeatherBletherBlog on February 1, 2017 at 7:38 pm

    […] and how to make it as well as some useful tips to bear in mind along the way then please visit https://www.janespatisserie.com/2016/08/15/oreo-drip-cake/ You will not be […]

  149. Jaz on January 30, 2017 at 3:15 am

    Hi Jane,
    This recipe looks amazing and I can’t wait to try it out soon!! I was wondering what size cake board was used for this cake? Thanks x

    • Jane's Patisserie on January 30, 2017 at 10:10 am

      Hey! Ah thats so good! And I use a 10″ board! xx



  150. Heather Taylor on January 25, 2017 at 10:57 am

    Hi Jane! Currently making this for my sisters 18th as it looks fab and she loves Oreos! Would you mind if I posted pictures of my finished item onto my own blog? I’ll link this page obviously as it’s your recipe I’m using, but I just don’t know how things work when it comes to using other people’s recipes and I don’t want to look as though I’m steeling it! Thanks x

    • Jane's Patisserie on January 26, 2017 at 10:54 am

      Hiya! Oh yes that would be fine – link back to my post for the recipe though ? xx



  151. Hannah on January 24, 2017 at 3:55 pm

    Hi Jane,

    I’m thinking about making this cake for a friends birthday however I struggling with making buttercream firm enough. Last time I made a drip cake the buttercream swirls on top began to melt and slide off a little.

    I will also have to travel with the cake for an hour and a half so want it to keep looking pretty.

    Any tips would be very helpful for keeping the buttercream firm and in place? Thanks x

    • Jane's Patisserie on January 24, 2017 at 5:21 pm

      Hiya! It might be that the ganache is what made the buttercream swirls move slightly if it wasn’t set enough before you piped them on top?
      Also, try not to loosen your buttercream too much. It needs to be loose enough to spread, but not so slack that it slips off the cake if that makes sense. However, if you use sugar syrup on the cake (about 150g caster sugar + 150ml water dissolved together and drizzled over the cold baked sponges) you can get away with putting the cake in the fridge for 2-3 hours before you travel with it so it’ll be lovely and firm that way! x



  152. Ali on January 16, 2017 at 1:13 am

    Hi Jane,
    I was doing a search for an oreo recipe frosting and yours looked great. I made it on the weekend (doubled the recipe and with lots left over that can be used for cupcakes) to cover a 10″ cake it was an absolute hit, so delicious! Love the recipe, thank you.

  153. Selina on January 9, 2017 at 6:21 pm

    Hey 🙂 Do I have to seperate the cream from the oreos before I blitz the oreos?

  154. Catherine on October 7, 2016 at 2:20 pm

    Hi Jane
    What quantities would you need for this cake to be a 9in x

    • Jane's Patisserie on October 7, 2016 at 2:29 pm

      Hi sorry I can’t reply to my comments quickly sometimes as I still work. Easier to double and then fill 3/4 full and bake that way, use leftover for cupcakes x



  155. Catherine hodgson on October 6, 2016 at 11:27 pm

    Hi Jane.
    I love all your recipes! I’m making the Oreo cake for my nephews birthday but im covering it with fondant! I need to do a 9in round for I have to set a krispie volcano and dinosaurs on it what would be the ingredients for a 9in or would it be easier just to double your 8in recipe.

    Thanks xx

  156. Laura on October 4, 2016 at 3:01 am

    Hi Jane! I want to use the oreo buttercream to fill a rainbow layer cake with at least four or five cakes. I would like to know how to increase the ingredients so it’ll be enough for the whole cake. Thank you and greats from Buenos Aires, Argentina!

    • Jane's Patisserie on October 4, 2016 at 8:44 am

      You could maybe double the buttercream and just have some leftover so that you definitely have enough? Use the leftover for some cupcakes or something!



  157. Jason on September 29, 2016 at 9:14 pm

    Hi Jane

    Just wanted to say what a brilliant recipe this is! I’ve never baked before but wanted to give this a try for a birthday. Your recipe was so easy to follow and I never felt overwhelmed with the instructions. I wish I could show you a picture. I look forward to trying another recipe soon.

    • Jane's Patisserie on September 29, 2016 at 9:23 pm

      Awh thats absolutely amazing! ❤️ I am so glad that you liked the recipe and it was a success! Thank you!



  158. Jade on August 15, 2016 at 9:30 pm

    This cake looks so delicious, and the Oreo buttercream is so smooth! Your drips look great too. Not heard of the oil method before. I will have to have a look into it. 🙂

    • Jane's Patisserie on August 15, 2016 at 10:02 pm

      Thank you, Jade! I was feeling a little lazy with it so it wasn’t the smoothest it could have been but hey ho! And yes, I only discovered it recently, and it works so well!! 🙂



  159. Karen Lambert on August 15, 2016 at 6:26 pm

    Hi Jane, this looks amazing, can’t wait to make it!?
    Do you use sandwich tins or deeper cake tins?
    Thanks! Karen x

    • Jane's Patisserie on August 15, 2016 at 6:27 pm

      All of my tins are deeper than a sandwich tin as I don’t like how shallow sandwich tins are really, not sure how deep though.. probably about 3 inches deep 🙂 x



    • Karen Lambert on August 16, 2016 at 9:10 am

      Thanks!?x



  160. Jade on August 15, 2016 at 11:23 am

    Excellent, thank you so much! 🙂 x

    • MagicMouse on July 14, 2020 at 8:40 pm

      Hi Jane. This looks delicious! I was wondering, I don’t have a blender – do you think I’ll be able to get the oreos fine enough to use in the buttercream just from bashing them in a freezer bag?



    • Jane's Patisserie on July 14, 2020 at 9:51 pm

      Hey! Yes you just need to really grind them down to a really fine crumb and it’ll be fine! x



  161. Jade on August 15, 2016 at 9:31 am

    Hi Jane, this recipe looks amazing and I’m hoping to make it for a birthday next week so I was wondering if I could just double check a couple of things please. To make the smaller version with 300g of everything, would it be 225g of flour and still 75g of cocoa powder or would I need less cocoa powder? And then 1.5tsp of baking powder and 3tsp of milk? Sorry if the answer its obvious, I just really want to get it right 🙂 thank you! x

    • Jane's Patisserie on August 15, 2016 at 9:37 am

      Hiya! Oh thank yo so much! I would recommend using 245g Flour, and 55g of cocoa powder – and yes thats correct for the baking powder and milk! xx



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