I have loved the idea of drip cakes ever since they started trending because they look amazing and they don’t seem over-complicated (although you can definitely make them complicated!). As it was my little brother’s 25th birthday on the weekend, I really wanted to make something special that would look good but wouldn’t stress me out too much (especially being 8 months pregnant!).
As I am still getting used to decorating and plan to practice it more when I am on maternity leave, I knew I wanted to aim for something relatively simple but stunning. This Oreo Drip Cake achieved just that.
I stumbled across this recipe on Jane’s Patisserie blog and thought it looked awesome and the ingredients and instructions seemed really straight forward. I was super impressed with how it turned out and everyone else loved it as well! Mum thought it was store-bought (shows how much faith she has in me! haha) and a few people were totally surprised I had made it.
Not only did it look good but the chocolate cake was delicious and so was the buttercream.The cake is made up of three layers and the Oreo buttercream is slathered between each layer and of course all around the sides. I used my palette knife to give it a nice flat edge because I think it makes it look classy.
I think I’ll use the chocolate cake recipe again for future attempts at different drip cakes! Make sure that if you’re storing it in the fridge that you leave it out a little at room temperature before serving so it can soften up and it will be perfect!
Give it a go or try the recipe and create your own design! xox
Oreo Drip Cake
Ingredients:
For the cake:
400g unsalted butter, softened
400g light brown sugar
7 large eggs
325g self-raising flour
75g cocoa powder
2 tsp of baking powder
4 Tbsp of milk
For the buttercream:
300g unsalted butter, softened
650g icing sugar,
1 x 154g packet of Oreos
2-5 Tbsp of milk
Chocolate drip:
200g dark chocolate, melted
1-2 Tbsp of vegetable oil (optional)
Decoration:
Extra Oreo buttercream
1 packet of Oreos
Method:
- For cakes: Preheat oven to 180 C and grease and line three 20cm cake tins with baking paper.
- Put softened butter and sugar in a mixer and beat until light and fluffy. Beat eggs together in separate bowl. Add sifted flour, cocoa powder, eggs and baking powder to butter mixture and beat again until just combined (don’t over-mix). If mixture is a little thick, add some of the milk. I only added 2 Tbsp and my batter was jut right.
- Divide the mixture evenly between the three tins and smooth over. Tap tins lightly on the bench to release any air bubbles.
- Bake in oven for 25-30 minutes or until cake springs back when lightly touched or skewer comes out clean. Keep an eye on it as oven times can vary and you want it to be only just cooked so it is nice and moist.
- Leave cakes to cool in tins for 10 minutes before removing to a wire rack to cool completely.
- To make the buttercream, beat the butter in a mixer until smooth. Add in sifted icing sugar 1-3 at a time until combined. Keep beating until light and fluffy.
- Blitz the first packet of Oreos in a food processor until they resemble fine breadcrumbs (this is important because if the crumbs are too big they will affect your buttercream!). Mix in to your buttercream, beating a few times until smooth. If the buttercream is too quick, add milk a little at a time to make it smoother.
- Start decorating your cooled cakes. Place the first cake on your serving board and spread a layer of buttercream over cake. Place second layer on top and repeat with buttercream finishing with the third cake.
- One you have all three layers stacked, cover the top and sides of cake and use your palette knife to smooth. Do one layer at first and put in the fridge to set for ten minutes.
- Repeat with another layer of buttercream, smoothing it over and scraping off any excess icing with your palette knife or if you have a cake scraper, even better (I need to invest in one of those!)
- Once your satisfied with your buttercream, put the cake back in the fridge while you prepare the chocolate drip.
- Break up dark chocolate and place in a microwave proof bowl. Heat in 30 second bursts stirring between each one until the chocolate is melted. For my drip, I did not need to add any oil as my chocolate was already runny enough. However, if you find your chocolate is too thick add the vegetable oil to make it to a dripping consistency.
- Grab your piping bag and attach a round nozzle. Starting at the edge of the cake, gently pipe the chocolate dripping on to the cake, pushing a little more out every few seconds so that it drips down the sides until you do the full circle. Fill in the middle with the remaining chocolate so the top is covered. Put in the fridge to set.
- Once the dripping has set, pipe buttercream rosettes around the edge of the cake as shown in the pic. Using the other packet of Oreos, place one in each rosette for the decoration. Using the biscuits you have left, crunch them up and sprinkle over the top.
- You’re done!
I really encourage you guys to give this a try as it is not as intimidating as it looks and I believe you can do it!
Enjoy xox
1
Jayde says
Hey,
Im looking st making this cake for my partners 21st
Though been a vet nurse i only have a little time.
Im looking at making this cake tomorrow (Wednesday) though we need it for friday afternoon.
How will i go about storing the cake ? Do i leave it one the counter or innthe fridge ?
Thankyou
Jayde
sarah.lamont@hotmail.com says
Hey Jayde, I would leave it in the fridge to keep the icing nice and fresh and bring to room temperature before eating! Enjoy xx
Jayde says
Should I glad wrap it or anything ? I’m so worried about drying the cake out xx
sarah.lamont@hotmail.com says
You could but I would be careful as when you remove the gladwrap it may pull away the icing. Do you have a cake box you could store it in. The icing should protect the cake itself so when it comes to room temperature the cake should still be moist. xx