I made this cake a few weeks back and I have been trying to decide if it is a drip cake or an Easter drip cake? Oreos aren’t at all Eastery but they have Oreo Easter Eggs which is the decoration on top of the cake so does that make this an Easter cake? I have no idea but it is deeliciious!
The cake is made of three layers of chocolate sponge sandwiched together with Oreo buttercream with hidden Oreo layers decorated with a milk chocolate drip, Oreos and Oreo Easter Eggs. There is a lot going on in this cake!
I started by making the chocolate cake. The chocolate cake is the same as my Chocolate and Peanut Butter Cake and as my Nutella Cake. When I am making a covered cake I like to make three sponges and make them quite thick. I use 450g of each ingredient to make the cakes thicker than my naked cakes. You can reduce the ingredients to 350g and make this cake smaller and reduce the eggs to 6 medium.
For the buttercream of this cake, I crushed 16 Oreos (one packet). I put them in a bag and used a rolling pin but you can use a food processor to crush them. Once they are crushed I add them to my buttercream mixture. The Oreos turn the buttercream into chocolatey Oreoy heaven! I smoothed the icing on top of the first layer of cake then added a layer of Oreo biscuits and then added more buttercream on top so the Oreos were completely hidden.
I did this for each layer then I smoothed a layer of buttercream on top and around the sides of the cake. I added my drop and once it had hardened I added Oreos on top of the cake around the edge then piped some more buttercream on top of the flat Oreo and added half an Oreo Easter egg. I added some Oreos around the side of the cake too just to make it even more Oreoy.
To smooth the buttercream on the sides of the cake I use a smoother, to smooth around the sides if any of the buttercream from the layers has splodged out. Next, I add the rest of the buttercream to a piping bag with a round nozzle. I pipe the buttercream around the gaps of the cake in between each sponge. I then start from the bottom and pipe the buttercream around the rest of the cake.
Using my smoother I smooth the icing out. You might need to go around the cake a few times to get it nice and smooth. There is no secret to getting the cake perfectly smooth it just takes time and practice. Next, I pipe some buttercream onto the top of the cake and smooth this. If some of the buttercream has gone over the edge then I run my smoother around the side of the cake again.
For the drip on top, I melted milk chocolate and mixed it with double cream and piped it around the edge of the cake using a small round nozzle. Once I was happy with the drip the rest of the chocolate I piped on top and smoothed.
To decorate the cake I added Oreos around the edges of the top of the cake and with the leftover buttercream I piped on top of the Oreo again with a small round nozzle. To finish off I halved the Oreo eggs and added them on top of the piped buttercream I added some Oreos around the side of the cake and crushed up some leftover Oreos to sprinkle on top.
I hope this blog post all made sense. It is quite a complex cake with lots of different elements to it. If you need more help or advice then please get in contact with me. If you bake any of my cakes then please use the hashtag sarahscakeblog on social media so I can see all your lovely creations. You can make a vanilla cake instead of chocolate just replace the cocoa powder with extra self-raising flour. You can also replace the Oreo buttercream with chocolate buttercream and just replace 950g of icing sugar with 875g of icing sugar and 75g of cocoa powder, the buttercream might be quite thick so you can add in 2-3 tbsp of milk depending on how thick it is.
I hope you enjoy!
Hints and Tips
This cake will last 3-4 days in an airtight container.
You can make this cake simpler if you want too by leaving out the Oreos around the edge of the cake and on top and decorate it by piping the buttercream in little swirls on top and adding Oreos that way.
The recipe looks like you use so many Oreos but you need 4 packets. One packet for the buttercream, one and a bit packets for inbetween the buttercream layers, 8 oreos for the top of the cake and one packet for around the edges at the bottom of the cake.
This cake should serve 10-14
For the Cake
450g Unsalted Butter
450g Light Brown Sugar
8 Medium Eggs
400g Self-Raising Flour
50g Cocoa Powder
2tsp Vanilla Extract
2tsp Baking Powder
For the Buttercream
475g Unsalted Butter
950g Icing Sugar
16 Oreos for Buttercream
18 Oreos for Centre
200g Milk Chocolate
100g Double Cream
For the Decoration
8 Oreos for the Top
4 Oreo Eggs
Crushed Oreos for the top
16 Oreos for around the sides.
For the Cake
- Preheat the oven to 180°C (160°C Fan/Gas Mark 4) line three 8″ cake tins with baking parchment and leave to the side.
- In a bowl mix together the sugar and butter until light and fluffy. Add in the self-raising flour, cocoa powder, eggs, baking powder and vanilla and mix again until they are all combined.
- Spoon the mixture into your cake tins. There should be approximately 450g-500g in each tin.
- Bake in the oven for 35-40 minutes. The cakes should spring back when touched or when a skewer is inserted into the middle comes out clean. Leave to cool.
For the Buttercream
- In a food processor, crush 16 Oroes (or 1 packet) leave to the side. You could place them in a food bag and crush them with a rolling pin, if you do it this way then make sure they are super fine. Leave to one side.
- In a bowl mix together the icing sugar and butter. Once it is all combined it should be thick and creamy looking.
- Add in the crushed Oreos and mix again until it is all combined.
- Once your cakes have cooled, place a cake on a plate, spoon some of the buttercream onto the cake and smooth with a knife, add a layer of Oreo biscuits and spread more buttercream over the top. Place the second sponge on top. Repeat on the second cake and add the third layer.
- Add the rest of the buttercream into a piping bag with a large round nozzle. I use a disposable piping bag. Pipe buttercream into the gaps inbetween each layer of cake so they are filled. Pipe the rest of the buttercream around the edges of the cake.
- With a cake smoother go around the edge of the cake and smooth the buttercream. It will look like you have put a LOT of buttercream on the cake but now a lot of it will come back off again. Keep going around the cake smoothing the icing, if there are any gaps fil these with the buttercream you have leftover.
- Once the cake is smooth pipe icing onto the top of the cake and smooth again. You might need to smooth around the edges again.
- Any excess buttercream you have keep because you will need it for the decoration.
For the Drip
- In a pan, heat up your 100ml of double cream until just steaming, you don’t want it to be boiling or burning. Take it off the heat add in the milk chocolate and stir until the chocolate has melted completely.
- Put the melted chocolate into a piping bag and pipe onto the edge of your cake, encouraging it to drip over the edge.
- Once you have dripped the melted chocolate around the edge pipe the rest of the chocolate on top of your cake and smooth, so the top of your cake is completely covered in melted chocolate.
- Leave the chocolate to set, you don’t want it to be completely set or your decorations won’t stick but you don’t want it to be runny or the sweets will run off the side.
For the Decoration
- Once your chocolate drip has set you can start decorating the cake. I placed Oreos around the edge of the cake to make sure they stick you can pipe a little buttercream on the bottom of the Oreo to make sure it stays on the top of your cake. I got 8 Oreos on top.
- Next, I piped some of the leftover buttercream on top using a small round nozzle. I piped the buttercream on top of the Oreos
- On top of the Oreos and buttercream, I cut 4 Oreo Eggs in half and added them on top.
- Finally. I added Oreos around the bottom of the cake and crushed up two Oreos and added them on top.
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