How to Make an Oreo Drip Cake

Last Updated on April 13, 2021 by Michele Tripple

This post contains affiliate links. If you click and buy we may make a commission, at no additional charge to you. Please see our disclosure for more details.

This Oreo drip cake is a simple take on a gorgeous dessert. Turn your favorite box of cake mix into yummy cookies and cream masterpiece!

My Oreo Drip Cake

Nothing hits my sweet tooth quite like that classic cookies and cream flavor! So whenever a birthday or other occasion comes around, I’m practically begging them to make my Oreo drip cake!

oreo drip cake with white chocolate drips on oreo decorations

I’ll admit, our other family favorites like my Mississippi Mud Cake or Lemon Poke Cake. But I just can’t get enough of all things Oreo so this Oreo drip cake recipe is just what I need!

It’s a cookies and cream flavor cake (just takes a few tweaks from a boxed cake mix), vanilla buttercream, and whole Oreo cookies stacked between the layers. And it is so good!

And don’t worry, you don’t need to be a pastry chef to make this Oreo drip cake look beautiful! With a few tips and the right tools, you’ve totally got this!

Check out the instructions below!

close up of buttercream swirls on oreo drip cake

More cake recipes you’ll love 

Oreo Drip Cake Recipe

My Oreo drip cake recipe will have you wondering if you just tasted heaven! This cookies and cream cake with sweet vanilla buttercream, real Oreos, and melted chocolate is the perfect bite!

Ingredients

ingredients for oreo drip cake
  • 2 boxes white or French vanilla cake mix
  • 1 box Oreo pudding
  • 6 eggs
  • 2 cups water
  • 1 cup vegetable oil
  • 1 15 oz package Oreos
  • White candy melts (or almond bark) 

The Following Tools Will Be Helpful When Making These!

How to Make an Oreo Drip Cake

overhead shot of oreo drip cake with oreo topping

Don’t forget to download the full printable recipe below so you can print it out and use it whenever you feel like making this delicious recipe!

  • 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!
front view of oreo drip cake on a white cake board

Tips Tricks and FAQs 

  • I can’t stress enough how helpful it is to make your cakes the night before! It’ll free up more time for decorating and allow you to freeze them overnight which will make for a cleaner-looking more professional cake. You can make it the day of, but it has to be absolutely cooled down before you ice!
  • If you want to save a whole bunch of time, you can buy premade buttercream. Just about any local bakery, especially grocery store bakeries, often sell their buttercream in tubs for home use! You’ll get the nice creamy homemade taste without having to do all the work (or the cleaning)!
  • Whenever I do a drip cake, I like to use a condiment-style bottle! It’s so much easier than a piping bag or a spoon because you have a lot more control with thin chocolate! When your chocolate is melted, just let it cool down before adding it to your bottle and starting to add your drips. 

Storage

Store your cake in the fridge in a sealed container or lidded cake dome for up to 5 days!

How to Get Even Buttercream Swirls

Here’s my trick for making sure my buttercream swirls on top are super even. Just pretend that the top of your cake is a clock! Then add 4 little dots around the cake at 12:00, 3:00, 6:00, and 9:00.

Next, add a swirl right over each of those dots and then one in each of the open spaces. It turns out perfect every time!

More Easy Cake Recipes

Did you make this?

Yield: 18

Oreo Drip Cake

oreo drip cake with oreo topping on a white cake board

This Oreo drip cake is a simple take on a gorgeous dessert. Turn your favorite box of cake mix into yummy cookies and cream masterpiece!

Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes

Ingredients

  • 2 boxes white or French vanilla cake mix
  • 1 box Oreo pudding
  • 6 eggs
  • 2 cups water
  • 1 cup vegetable oil
  • 1 15 oz package Oreos
  • White candy melts (or almond bark)

Instructions

  1. To make your Oreo drip cake, start by preheating your oven to 350 degrees.
  2. In a large mixing bowl, add the cake mix, oil, eggs, water, and Oreo pudding.
  3. Use a hand mixer to mix the batter until fully combined.
  4. Roughly chop 7-8 of the Oreos and use a rubber spatula to fold them gently into the batter. Be sure to not overmix!
  5. Fill 2 8-inch cake pans evenly with the cake batter. They should each be about ¾ of the way full.
  6. 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.
  7. Allow the cakes to cool completely in the pans for about one hour.
  8. 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.
  9. Wrap the cakes in plastic wrap and place them in the freezer until you are ready to ice your cakes.
  10. While your cake is chilling, you can make your buttercream by adding your butter and shortening to a large bowl.
  11. Beat the mixture until smooth and creamy, then alternate adding your powdered sugar and heavy cream until you reach a slightly thick, creamy texture.
  12. Add your vanilla extract and mix again until well combined.
  13. To assemble the cake, remove the frozen cake layers from the freezer and remove the plastic wrap.
  14. Have your Oreos handy, and fill your piping bag fitted with your chosen tip with buttercream.
  15. 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.
  16. Pipe a border of buttercream in a circle around the top of the cake layer.
  17. Add a small amount of buttercream in the center of that border and use a spatula to smooth it out.
  18. Add Oreos right on top of the buttercream, cutting them apart if needed to create an even layer.
  19. When the Oreo layer is finished, place another layer of cake on top and repeat until you’ve added your final layer of cake.
  20. 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.
  21. Add a second thicker layer of buttercream and smooth with a spatula.
  22. Add a row of Oreos along the base of the cake, using the buttercream as glue.
  23. Return the cake to the freezer while you melt your chocolate.
  24. 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.
  25. 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.
  26. Immediately add your sprinkles and or cookies as a topping and your cake is ready to go!

Leave a Comment

Skip to Recipe