My Oreo Drip Cake

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!