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Cookies & Cream Drip Cake

A three-layer vanilla cake filled and frosted with crushed Oreo buttercream, finished with a white chocolate ganache drip and more cookie crumbles.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups 315g all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup 226g unsalted butter, softened
  • 1 3/4 cups 350g granulated sugar
  • 4 large eggs room temperature
  • 1 tbsp vanilla extract
  • 1 cup 240ml whole milk, room temperature
  • 1 cup 120g crushed Oreo cookies (about 10 cookies, cream removed)
  • For the buttercream: 1 1/2 cups 340g unsalted butter, softened
  • 5 cups 600g powdered sugar
  • 1/2 cup 60g crushed Oreo cookies (cream removed, fine crumbs)
  • 2-3 tbsp whole milk
  • 1 tsp vanilla extract
  • Pinch of salt
  • For the drip: 1/2 cup 120ml heavy cream
  • 6 oz 170g white chocolate, finely chopped
  • For decoration: 8-10 whole Oreo cookies halved
  • Extra crushed Oreo cookies for the base

Equipment

  • three 8-inch round cake pans
  • stand mixer or hand mixer
  • piping bags
  • offset spatula
  • turntable (optional)
  • microwave-safe bowl
  • kitchen scale
  • bench scraper

Method
 

  1. Preheat oven to 350°F (175°C). Grease three 8-inch round pans and line bottoms with parchment.
  2. Whisk flour, baking powder, and salt in a medium bowl.
  3. In a large bowl, beat butter and sugar on medium-high until light and fluffy, about 3 minutes.
  4. Add eggs one at a time, beating well after each. Stir in vanilla.
  5. Add flour mixture in three additions, alternating with milk, starting and ending with flour. Mix just until combined.
  6. Fold in crushed Oreo pieces (cream removed) gently with a spatula.
  7. Divide batter evenly among the three pans. Bake 25-30 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool in pans 10 minutes, then turn onto a wire rack to cool completely.
  9. For buttercream: Beat softened butter on medium until smooth. Gradually add powdered sugar, then milk, vanilla, and salt. Beat on medium-high 3 minutes until fluffy. Fold in crushed Oreo crumbs.
  10. Level each cake layer with a serrated knife. Place one layer on a cake board or plate. Spread 3/4 cup buttercream evenly. Repeat with second layer. Top with third layer. Crumb coat the entire cake with a thin layer of buttercream. Refrigerate 30 minutes.
  11. Apply a final, thicker layer of buttercream. Smooth with a bench scraper. Refrigerate 30 minutes until firm.
  12. Make the drip: Place chopped white chocolate in a small bowl. Heat heavy cream in a small saucepan until it just simmers (small bubbles around the edge). Pour over chocolate. Let sit 1 minute, then stir until smooth. Let cool to 85-90°F (30-32°C) — the ganache should be thick enough to coat the back of a spoon but still pourable.
  13. Test the drip: Spoon a small amount over the edge of the cake. It should flow slowly, about 1-2 inches before stopping. If it runs too fast, let it cool further. If it's too thick, add a teaspoon of warm cream.
  14. Pour the ganache over the top of the chilled cake, pushing it gently to the edges with a small offset spatula. Let it drip naturally. Work quickly before the ganache sets.
  15. Immediately pipe a border of remaining buttercream around the top edge to contain the ganache pool. Decorate with halved Oreos and extra crumbs. Refrigerate 20 minutes to set the drip before serving.

Notes

Storage: Keep refrigerated up to 3 days. Let sit at room temperature 20 minutes before serving for best texture. For a clean drip, the cake must be fully chilled and the ganache must be at the right temperature — test on the side of a glass first. This recipe contains dairy, gluten, and eggs. For a dairy-free version, use plant-based butter and milk in the cake and buttercream, and a dairy-free white chocolate (check labels) with canned coconut cream for the drip. Consult a qualified professional for specific dietary needs.