Yikes. I’ve been really bad about posting any recipes in a while. I haven’t spent a ton of time baking since the new year, but my husband and his sister both have birthdays about a week apart in February, so it was a good time to pull out the mixer!
We usually do a joint celebration, and I try to make a big layered cake for the two of them. If you haven’t noticed yet from my blog, I don’t make a lot of cakes–they terrify me. It’s so easy to break layers during setup or end up with sloppy, tipping cakes. And sure enough, I dropped one of the two layers during prep time and had to remake another batch of batter. I could have avoided this mishap if I had just taken one extra step that I KNEW I needed to take, but I was too lazy.
So here’s my tip for making cakes, and I promise this will pay off if you do it every time: Grease your cake pan, flour your cake pan, AND THEN line the bottom of the cake pan with a circle of parchment paper after you’ve done the other two steps. Yes, doing all three of these steps will ensure your cake slides out of the pan effortlessly and in one piece. Take it from someone who has ruined a lot of cake layers in her time, this is the best thing you can do for yourself.
Alright, now that we have that out of the way, let’s move on to the cake recipe. The chocolate Oreo layers are offset with the classic creamy vanilla buttercream, and topped with a yummy dark chocolate ganache. Sprinkles are optional, but recommended when celebrating birthdays. 😉
Also, can we just take a quick second to appreciate the adorable cake/pie server that my brother and his fiance got me for Christmas?!
Oreo Cookies and Cream Drip Cake
Oreo cake layers:
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup (dark) Cocoa Powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
12 whole Oreo cookies, crushed into fine crumbs
2 sticks salted butter, softened
1/4 cup milk or whipping cream
1 Tbsp vanilla extract
3-4 cups powdered sugar
1 cup dark chocolate chips
1/2 stick of salted butter
2 Tbsp light corn syrup
Preheat oven to 350. Grease, flour and line two 8-inch round cake pans with parchment paper. In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla and beat with a mixer on medium speed until smooth. Stir in boiling water. Fold in Oreo crumbs. Divide batter evenly and pour into prepared pans. Bake 30 to 35 minutes, or toothpick or knife inserted in center comes out clean. Cool 10 minutes, then remove from pans to wire racks, allowing to cool completely. Cover cakes and let chill in the refrigerator until firm.
Prepare your frosting by beating softened butter in a large bowl for 1-2 minutes. Beat in vanilla extract, milk and 1 cup of powdered sugar until smooth (will be runny for now). Begin beating in 2-3 more cups of powdered sugar, until frosting reaches a stiff consistency that holds its form, but also can still be easily spread.
Place your first chilled cake layer on a cake plate, and spread a 1/4″ layer of buttercream frosting on top. Place your second cake layer on top of the first, and again, spread a 1/4″ layer of buttercream frosting on top. Use the remaining frosting to cover the sides of your cake. Place cake in freezer (if it fits) or in the fridge to chill while you make your ganache.
Prepare your ganache by placing chocolate chips and butter in a glass bowl and microwaving for 20 second intervals for a minute or two, stirring between each. You want your chocolate ganache to be runny (easily dripping off your spoon) and warm, but not hot to the touch or extremely runny. Add slightly more butter if the ganache is too thick. Add slightly more chocolate if the ganache is too runny. Once you have reached the right consistency, stir in two tablespoons of corn syrup.
Pull your chilled cake out, and use a small spoon to drop ganache on the top of your cake, near the edges. Use your spoon to push the ganache over the edge, so it drips down the side. Continue to do this all the way around the edge of your cake. Once you have created your rips, use the remaining ganache to pour and fill in the middle of your cake. Top with sprinkles and let set for a few minutes. Enjoy!