SUMMER OREO DRIP CAKE 
Moist chocolate cake layers filled and frosted with Oreo buttercream, decorated with ganache drips, piped swirls, Oreo cookies, and chocolate bits.
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INGREDIENTS
For the Chocolate Cake (3 layers):
2 cups all-purpose flour
2 cups sugar
¾ cup unsweetened cocoa powder
2 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
1 cup milk
½ cup vegetable oil
2 eggs
2 tsp vanilla extract
1 cup hot water or coffee
For the Oreo Buttercream:
1 ½ cups unsalted butter, room temp
4 cups powdered sugar
1 tsp vanilla extract
¼ cup heavy cream (as needed)
1 cup finely crushed Oreos (no filling)
For the Ganache Drip:
1 cup semi-sweet chocolate chips
½ cup heavy cream
Decorations:
Whole Oreos
Mini Oreos
Chocolate sprinkles or curls
Cocoa powder (optional)
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INSTRUCTIONS
1. Make the Cake:
Preheat oven to 350°F (175°C). Line and grease three 8-inch pans.
Whisk all dry ingredients.
Add milk, oil, eggs, vanilla. Mix well.
Slowly add hot water/coffee and stir until smooth.
Divide into pans and bake 25–30 min. Cool completely.
2. Make Oreo Buttercream:
Beat butter until fluffy (about 2 minutes).
Gradually add powdered sugar.
Add vanilla and mix.
Add cream a bit at a time until spreadable.
Fold in finely crushed Oreos.
3. Ganache Drip:
Heat cream just to a simmer, pour over chocolate chips.
Let sit for 1 minute, then stir until smooth. Cool slightly before dripping.
4. Assemble the Cake:
Place one cake layer, spread a thick layer of Oreo buttercream.
Repeat for all layers. Crumb coat the cake, then chill.
Frost the cake fully and smooth the sides.
Chill again to set.
5. Decorate:
Drip chocolate ganache from the top edges.
Pipe swirls on top using a star tip.
Add whole Oreos, mini Oreos, and sprinkles.
Dust lightly with cocoa powder if desired.
