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!


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.


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!


This recipe makes a 3-layer cake – serves 12-15+!


– 400g Unsalted Butter, softened
– 400g Light Brown Sugar
– 400g Eggs (roughly 8 Medium Eggs)
– 325g Self-Raising Flour
– 75g Cocoa Powder
– 2tsp Baking Powder
– 4tbsp Whole Milk

Oreo Buttercream Frosting
– 300g Unsalted Butter, softened
– 650g Icing Sugar
– 1x 154g Pack Oreos
– 2-5tbsps Whole Milk

– 175g Dark Chocolate
– 1-2tbsps Vegetable/Sunflower Oil
– Oreo Buttercream *above*
– Oreo’s
– Crushed Oreos



1) For the cake – Heat the oven to 180C/160C Fan and line three 20cm/8inch cake tins with baking parchment – leave to the side.

2) 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.

3) 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.

4) 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.

5) 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.

6) 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!

7) 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!

8) 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.

9) 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!


Tips And Ideas

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 and 300g Butter, 300g Sugar, 245g Flour, 55g Cocoa Powder, 1.5tsps baking powder, 6 medium eggs and 3 tbsps of Milk in the cake mixture rather than 400g (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!



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

You can find me on:

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.


  1. 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.

  2. 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?

  3. 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

    1. 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

  4. 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

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

  6. 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!!!

  7. 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 🙂

  8. 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?

    1. 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.

  9. 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.

  10. 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?

    1. 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.

  11. 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

  12. 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

  13. 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?

  14. 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

  15. 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.

    1. 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.

  16. 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?

    1. 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.

  17. 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!

  18. 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?

  19. 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

  20. 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

    1. 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?

  21. 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

  22. 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?!

      1. 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

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

  24. 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 !!!

  25. 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

  26. 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

  27. 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

    1. 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

  28. 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.

  29. 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

  30. 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!

  31. 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.

  32. 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. 🙂

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

  34. 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

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