My Oreo Drip Cake
"If you love Oreos, you will love this cake. This recipe will be a beautiful addition to your dessert table or birthday party and will leave your guests asking for more. It is made using a boxed cake mix with the addition of an Oreo pudding mix. Frost each layer, add whole oreo cookies between the layers, and then frost the cake with vanilla buttercream (store-bought or homemade). The last step is to drizzle the chocolate down the side of the cake with melted almond bark. "
Serves18 slices
Cooking Time45 min
Cooking MethodOven
Cooking Vessel Sizetwo 8 inch cake pans
Ingredients
- 2 box white or French Vanilla cake mix
- 1 box Oreo Pudding
- 6 eggs
- 2 cup water
- 1 cup vegetable oil
- 15 ounce package of Oreos
- 1 package White candy Melts (almond bark)
-
To make your Oreo drip cake, start by preheating your oven to 350 degrees.
-
In a large mixing bowl, add the cake mix, oil, eggs, water, and Oreo pudding.
-
Use a hand mixer to mix the batter until fully combined.
-
Roughly chop 7-8 of the Oreos and use a rubber spatula to fold them gently into the batter. Be sure to not overmix!
-
Fill 2 8-inch cake pans evenly with the cake batter. They should each be about ¾ of the way full.
-
Place your cakes in the oven and reduce the oven temperature to 340 degrees. Bake the cakes for 40-45 minutes or until a skewer or knife comes out clean when inserted into the center of the cake.
-
Allow the cakes to cool completely in the pans for about one hour.
-
Using the top of the pan as a guide, level the top of the cakes and remove them from the pans. If you want 4 layers of cake instead of two, torte the cakes by cutting them in half horizontally.
-
Wrap the cakes in plastic wrap and place them in the freezer until you are ready to ice your cakes.
-
While your cake is chilling, you can make your buttercream by adding your butter and shortening to a large bowl.
-
Beat the mixture until smooth and creamy, then alternate adding your powdered sugar and heavy cream until you reach a slightly thick, creamy texture.
-
Add your vanilla extract and mix again until well combined.
-
To assemble the cake, remove the frozen cake layers from the freezer and remove the plastic wrap.
-
Have your Oreos handy, and fill your piping bag fitted with your chosen tip with buttercream.
-
Start stacking your cake layers by placing a small amount of buttercream on the center of your cake board and placing a layer of cake on top.
-
Pipe a border of buttercream in a circle around the top of the cake layer.
-
Add a small amount of buttercream in the center of that border and use a spatula to smooth it out.
-
Add Oreos right on top of the buttercream, cutting them apart if needed to create an even layer.
-
When the Oreo layer is finished, place another layer of cake on top and repeat until you’ve added your final layer of cake.
-
Crumb coat the cake by adding a thin layer of frosting around the entire surface of the cake and put it in the freezer to firm up.
-
Add a second thicker layer of buttercream and smooth with a spatula.
-
Add a row of Oreos along the base of the cake, using the buttercream as glue.
-
Return the cake to the freezer while you melt your chocolate.
-
Melt the chocolate according to the package directions and add it to a piping bag. Snip the tip of the bag and drip chocolate along the edges of the top of the cake.
-
When the chocolate is set, use your piping bag of buttercream to pipe 8 even swirls around the border of the top of the cake.
-
Immediately add your sprinkles and or cookies as a topping and your cake is ready to go!