Cookies & Cream Drip Cake

This delectable Cookies & Cream Drip Cake features rich chocolate layers, fluffy Oreo buttercream, and dramatic chocolate drips, making it perfect for any celebration.

Course Cake, Dessert

Cuisine American

Keyword Celebration Cake, Chocolate Cake, Cookies and Cream, Drip Cake, Oreo Cake

Prep Time 40

Cook Time 30

Total Time 1 10

Servings 12 servings

Calories 450kcal

Ingredients

For the Cake

2 cups All-purpose flour Gives structure without being too heavy.
1.5 cups Sugar For just the right amount of sweetness.
0.75 cups Unsweetened cocoa powder Use a high-quality cocoa for deep chocolate flavor.
2 tsps Baking powder Helps the cake rise.
1 tsp Baking soda Works together with baking powder.
1 tsp Salt Balances the sweetness.
1 cup Buttermilk, room temperature Makes the cake super moist.
0.5 cups Vegetable oil Keeps the cake ultra-tender.
2 large Eggs, room temperature Helps everything blend smoothly.
2 tsps Vanilla extract For warmth and depth.
1 cup Hot coffee or hot water Enhances the chocolate flavor.

For the Oreo Buttercream

1 cup Unsalted butter, softened For that dreamy Oreo buttercream.
4 cups Powdered sugar Makes the frosting irresistibly fluffy.
3–4 tbsp Heavy cream or milk Adjust for your desired buttercream texture.
12 cookies Crushed Oreo cookies Generous cookie chunks in every bite.

For the Chocolate Drip

0.5 cups Semi-sweet chocolate chips Essential for the chocolate drip.
0.5 cups Heavy cream Makes the chocolate drip silky-smooth.
Whole Oreo cookies For decoration on top.
Oreo crumbs For decorating the cake.

Instructions

Bake the Chocolate Cake

Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
In a big bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
Add buttermilk, oil, eggs, and vanilla. Mix until combined—don’t overmix!
Slowly pour in the hot coffee (the batter will be thin).
Divide the batter among the pans and bake for 25–30 minutes or until a toothpick comes out clean.
Cool cakes completely before frosting.

Whip Up the Oreo Buttercream

Beat softened butter until light and fluffy.
Gradually add powdered sugar, mixing well.
Pour in heavy cream and vanilla, then beat until creamy.
Fold in the crushed Oreos.

Assemble the Cake

Start with one cake layer on your board and spread a thick layer of Oreo buttercream.
Stack and repeat with the next layers, then cover the whole cake with a thin crumb coat.
Chill for about 20 minutes.
Slather on a final, generous coat of buttercream and smooth it out.
Press Oreo crumbs around the bottom edge.

Make the Chocolate Drip

Heat heavy cream until steaming, then pour over chocolate chips.
Let it sit for two minutes, then stir until glossy.
Cool slightly and spoon or pipe the chocolate over the cake's edge.

Decorate

Pipe swirls of Oreo buttercream on top.
Nestle whole Oreos into the swirls and sprinkle with Oreo crumbs.

Notes

Use room temperature ingredients and let the cake cool completely before frosting for best results. Store leftovers in the fridge for up to 4 days.