Welcome back to my sweet journey to becoming the next Cake Boss (I wish)! Last week’s cake was a success so I thought that I would build on that momentum by diving head first into another new and challenging creation this week! As I was scrolling through Pinterest, my little sister caught a glance of a cake and her eyes just about popped out of her head. She told me that I just HAD to make that cake for my next learning project post and I enthusiastically agreed because I also thought the cake looked too good to be real! So this week’s creation will be a…Oreo Drip Cake! I found the recipe on a baking blog called Jane’s Patisserie. Here is an image of what the cake will (hopefully) turn out like:
Just look at this thing! If you’re telling me that this picture isn’t making you drool, you’re a liar! Chocolate and Oreo cookies are 2 favourites in my household so naturally this cake seemed like a match made in heaven! My first thought was that this cake looks super professional and that I couldn’t pull it off, but learning new things is about stepping outside you your comfort zone so I chose to give it a shot! Anyways, enough talking. Let’s get baking!
Baking The Cake:
1) This week I decided to do something a little different for my cake base. Rather than using someone else’s recipe, I decided to use a family recipe and take you through how I usually make a standard chocolate cake! (If you would rather follow the recipe on the website, that’s fine too!) As usual, I began by reading over my recipe and gathering my ingredients!
My Recipe calls for:
- 2 cups sugar
- 2 eggs
- 2/3 cup oil
- 2 tsp. vanilla
- 2 2/3 cup flour
- 2/3 cup cocoa
- 2 tsp. baking soda
- 2 tsp. baking powder
- 1 tsp. salt
- 2 cups boiling water
2) I started by combining my sugar, oil, eggs, and vanilla in my stand mixer and beat it with my paddle attachment for about 3-5 minutes until it became light and fluffy! While this was mixing, I combined my dry ingredients in a separate bowl and turned on my kettle to boil some water.
3) Once my sugar and egg mixture was finished mixing, I alternately added my dry ingredients and boiling water, beating well after each addition. I made sure to scrape the sides of the bowl and turn the mixer on one last time to ensure all the ingredients were incorporated.
4) I then lined my 8 inch round pans with non-stick cooking spray and parchment paper before filling them with the cake batter. I made 3 x 8″ round layers and baked them at 325 degrees for about 20 minutes.
*Note: cook time may differ depending on the oven. I would recommend checking your cakes at 18 minutes to be safe!
Making The Buttercream:
5) Now it was time to mix up my buttercream frosting. I collected my icing sugar, butter, Oreo cookies, vanilla extract, and milk!
The buttercream frosting recipe I used can be found on the website Two Sisters Crafting and calls for:
- 4 cups icing sugar
- 1 cup of butter (room temperature)
- 2-3 tsp. vanilla
- 1-2 tbsp. milk
I placed my room temperature butter in the mixer and beat it until it was light and fluffy. I then began adding my icing sugar slowly until it was well combined.
While my butter and icing sugar was mixing, i placed my Oreo cookies in the blender and ground them to a powdery consistency before adding them to the buttercream mixture. (The recipe said to use a food processor but I didn’t have one so I think the blender worked well in place of it!) I then added the milk in order to create a smooth and creamy texture.
Making The Chocolate Drizzle:
6) In order to make the chocolate drizzle, I melted my chocolate in the microwave in 30 second intervals until completely melted. I slowly added my oil to the melted chocolate until it became slightly thinner and the perfect consistency for dripping!
Assembling The Cake:
7) It was now time to assemble the cake! I started by collecting my supplies, which included a cake turntable, offset spatulas, and bread knife! (You don’t have to have these specific tools but they sure do help! I would recommend them for anyone who does a lot of baking and decorating! Check out this link for common decorating tools!)
I then cut the tops off of each cake layer to make sure they were flat for stacking and I was ready to decorate!
8) Check out this video tutorial that I created to walk you through the process of assembling and decorating this cake!
Final Thoughts & Comments:
This cake was a lot of fun to make! Deciding to put aside my nerves and self-doubt was a really smart decision because it allowed for me to attempt a cake I wouldn’t have otherwise!
The cake itself was super moist as usual for this recipe, which is why I like it so much! (*Tip: it’s good to try new things, but if you find a recipe for a classic that is good, save it!*)
The buttercream frosting was light and fluffy with a very distinct Oreo cookie flavour that was sweet but not too overpowering.
The chocolate drizzle could not have been easier to make! I microwaved it and stirred in a teaspoon of oil (super simple, right?)! Also, I had no idea that oil could be used to thin out chocolate. It allowed for me to create the perfect consistency for creating drips. I think if you added too much oil you would wind up with a chocolate mess so I recommend to add the oil slowly! I have attached another video that I used for reference when creating my drips! It is super helpful so if you’re slightly hesitant (like I was) i would totally recommend watching this video a few times before you start! I found it on the YouTube channel Cake by Courtney and she has a lot of amazing videos that I will definitely be following!
Overall, the cake wasn’t as difficult to make as it looks! While the process was time consuming, I spread out the work throughout the day so it wasn’t all done at once. The chocolate drip part of the cake was probably the hardest to accomplish because you couldn’t really go back and make changes once you started. It helped to keep a constant motion and not go too fast or too slow.
*Tip: If you’re still nervous about the drip step, you can practice your technique by using the rim of a cup in place of the cake! This is something I came up with myself because you can practice without wasting a cake!*
Things I Would Do Differently
- Make the drips longer: I think it would have looked better to make the drips go a little further down the cake. I like how some are longer than others but if a few of the drips would have gone 3/4 of the way down the cake it would have filled up the space better!
- Use less Oreo crumbs on top: I got a little carried away when it came to the Oreo topping! If you’re a huge Oreo cookie fan then I think I used a good amount but I would personally use a few less!
- Use Oreo halves instead of whole Oreos: I think that the full Oreo cookies around the outside of the cake was a little too much! Next time I would probably try cutting each Oreo in half.
- Keep the cake at room temperature before serving: While it was necessary to chill the cake between layers of icing, I think that it should be left out before serving or the buttercream frosting is a little too thick!
Difficulty Rating: 5/10 (Medium)
Would I Make It Again: Yes, especially for people with a huge sweet tooth!
Once again, here is a picture of the final product! And more importantly, a picture of my taste-tester who says that it’s a “10/10”! Another cake in the books!
Thanks for following! Check back next week to see what cake creation I will be attempting! If you have any suggestions, please don’t hesitate to leave them in the comments below! Have a wonderful week and stay sweet!