Oreo Drip Cake

Oreo has to be one of the most tried and true cake flavors out there, and is the inspiration for this oreo drip cake. On their own, Oreos are chocolaty, crunchy, chewy, and simply delicious.

It has everything you could want from a cookie, and it translates so well into a cake flavor!! This Oreo drip cake is inspired in both design and taste by this classic cookie.

This cake is made with my chocolate buttermilk layer cake recipe. While I have a few different chocolate cake recipes, I thought this one was perfect for this cake.

It has great structure, and an amazingly fluffy and unique texture.

photo of Oreo drip cake

However, I swapped out the regular baking cocoa for a secret ingredient. It’s actually my favorite type of cocoa, and I love to use it in my recipes.

The Secret Ingredient in this Oreo Drip Cake

Oreos have such a unique taste, and dark color. To help translate both of these aspects into this Oreo drip cake, I use black cocoa.

Black cocoa has a slightly higher pH than dutch-processed cocoa (8 vs.7), and is much less acidic than natural baking cocoa (5-6).

This gives the cake layers a bittersweet, chocolaty taste just like an Oreo cookie! It’s absolutely delicious.

Black cocoa also has a beautiful dark color, which makes the cake layers the same color as an Oreo.

It can be hard to find in grocery stores, so I like to order it on amazon. If you can’t get it in time, dark baking cocoa (like this) will work too!

My Favorite Part: The Oreo Buttercream

I’m already a huge frosting fan, and the Oreo buttercream in this cake is a real game changer. It’s simply addicting.

I found myself eating scoops of it with leftover Oreos while I was filming this cake. It took all my self control to resist it!

The base of this frosting is my classic American buttercream recipe. There are so many reasons why I am obsessed with this buttercream recipe.

I love the that is only uses 5 ingredients, which most of us already have in our pantries!

photo of crumb coated chocolate oreo cake

This frosting is also pretty much foolproof, and only takes about 5 minutes to make.

American buttercream is definitely on the sweet side, but I have a huge sweet tooth so I love it.

The only thing that could make it better is…you guessed it…crushed Oreos!!

It may seems like all you have to do is cut up some Oreos and throw them into the buttercream.

However, it’s actually not that simple! If you plan to pipe with this buttercream (which I did!!), you need to use a food processor to completely crush the Oreos.

Bits of Oreo will get stuck in your piping tip if you don’t. Trust me, there is nothing more frustrating than being mid-swirl with a Wilton 1M, only to have the frosting tip get plugged and ruin your perfect design.

photo of oreo cake decorated with whole oreos and buttercream swirls

Large bigs of Oreos also make smoothing the frosting on the sides of your cake almost impossible.

It’s worth reaching up to your highest cabinet (or the back of your pantry), and pulling out your food processor.

If you don’t have a food processor, be sure to cut your Oreos up into superfine pieces.

The Decorative Touch: A Chocolate Drip

The sides of this cake seemed a bit bare, so I added a chocolate drip! I use chocolate ganache to make my chocolate drips. It’s made with heavy cream and chocolate.

Chocolate ganache is also super easy to make! The hard part is mastering the perfect drip. It really comes down to two factors, chilling your cake, and letting your ganache cool to the right temperature.

photo adding chocolate drip onto an oreo cake

If your ganache is too warm, it can right all the way down your cake and right off your cake board.

If the chocolate ganache is too cool, it can result in short, little, stubby drips. The best way to know if your ganache is the right temperature is to make a test drip.

Make a single drip on your chilled cake, and see what it looks like after a couple minutes. Is it too thick? Too thin?? Adjust accordingly, then add drips around your entire cake.

It might be scary the first time, but I promise it gets easier the more drip cakes you make!

Tips for Making the Best Oreo Drip Cake:

  • Be sure you really finely crush the oreos, so that you can easily smooth this frosting on a cake or pipe with it
  • Separate the cream from each cookie before chopping or blending them into small pieces. This makes it easier to get a super fine crumb, and you can add the filling back into the frosting once it’s made for extra oreo flavor
  • Don’t overmix your batter, stir until the cake flour is just combined
  • Be sure to properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale
  • Make sure your ingredients are at room temperature to help them mix together better
  • Don’t level your cake layers until they are completely cooled.

Making These Cake Layers in Advance and Storage Tips:

  • Make your cake layers in advance and freeze them: It breaks the process up and make it more approachable.
  • Make your frosting ahead of time too, or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
  • A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
  • If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.
  • Leftover ganache can also be stored in the fridge for up to 3 week! Either leave it in the bottle, or place it in an airtight container.
photo of chocolate oreo cake

Let Me Know What You Think!

If you try this Oreo drip cake recipe, please tag me @chelsweets. Also use the #chelsweets so that I can see your baking!

Other Recipes You Might Like:

Yield: 30

Oreo Drip Cake

Oreo Drip Cake

This Oreo drip cake is the best!! It's made with delicious dark chocolate cake layers, Oreo buttercream, and is decorated with a gorgeous chocolate drip!

Prep Time 45 minutes
Cook Time 33 minutes
Additional Time 1 hour
Total Time 2 hours 18 minutes


Chocolate Cake Layers

  • 2 ½ cups all-purpose flour (325 grams)
  • ¾ cup unsweetened black cocoa powder (75 grams)
  • 3 cups granulated sugar (600 grams)
  • 2 ½ teaspoons baking powder (10 grams)
  • 1 teaspoon salt (6 grams)
  • 1 cup unsalted butter or 2 sticks, room temperature (226 grams)
  • 2 teaspoon vanilla extract (8 grams)
  • 1 cup egg whites – about 7 large egg whites (235 grams)
  • 1 ½ cups buttermilk, room temperature (342 grams)
  • 1/8 cup vegetable oil (28 grams)
  • 1 teaspoon instant espresso (or coffee), dissolved in 1 tablespoon of hot water

Oreo Buttercream

  • 3 cups unsalted butter, room temperature (650 grams)
  • 11 cups powdered sugar (1375 grams)
  • 1 teaspoon salt (6 grams)
  • 1/3 cup heavy cream (or whipping cream) (60 grams)
  • 1 tablespoon vanilla extract (12 grams)
  • 1 ½ cups of crushed Oreos (225 grams)

Chocolate Drip

  • 1/2 cup milk chocolate chips (88 grams)
  • 1/3 cup heavy cream (77 grams)

Additional Decorations/Tools:


    Chocolate Cake Layers

    1. Preheat oven to 350°F. Line 3, 8-inch round pans with parchment rounds and grease with non-stick baking spray.
    2. Sift together all dry ingredients (flour, cocoa, baking powder, sugar, and salt) into the bowl of a stand mixer.
    3. Mix chunks of room-temperature butter slowly into the dry mix, on a low speed using a paddle attachment or a hand mixer. Continue to mix until no chunks of butter remain, and the mixture becomes crumbly. It should resemble moist sand.
    4. Pour in egg whites, and mix on low until just incorporated.
    5. Mix in the buttermilk in two installments, on a low speed.
    6. Scrape down the sides of the bowl with a spatula, then add in vanilla, liquid espresso, and oil. Mix at a low speed until fully incorporated.
    7. Divide batter evenly between the prepared cake pans. I like to use a digital kitchen scale to weigh my pans, and ensure they all have the same amount of batter.  This guarantees your layers will bake to be the same height.
    8. Bang the bottom of each pan on our counter. You can do this on top of a kitchen towel to make the process less loud. This helps removes any air bubbles before the pans are placed in the oven.
    9. Bake for 33-34 minutes, or until a skewer comes out with a few moist crumbs. 
    10. Allow the layers to cool for 10 minutes on wire racks, then run an offset spatula around perimeter of the pan to separate the cake from the pan.
    11. To accelerate the cooling process, I like to pop my cake layers in the freezer. You can also leave them on wire racks to finish cooling.
    12. Once the layers are fully cooled, I like to level them and trim the caramelized bits from the sides of the layers using a serrated knife.

Oreo Buttercream

  1. Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth.
  2. Slowly add in the powdered sugar, 1 cup at a time. Place a kitchen towel over the stand mixer, to help reduce the powdered sugar clouds. Alternate with small splashes of cream.
  3. Once fully mixed, add in the vanilla extract and salt, and beat on low.
  4. Add in 1 cup of crushed Oreos (saving the rest for the cake decoration), and mix on low until the ingredients are fully incorporated, and the desired consistency is reached.
  5. If the frosting is too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (1/4 cup at a time).

Chocolate Drip

  1. Place 1/2 cup milk chocolate chips in a heat proof bowl, and set aside.
  2. Heat 1/3 heavy cream in a heatproof bowl in the microwave for 45 seconds to 1 minute, until gently bubbling.
  3. If you don’t have a microwave or prefer to use the stove top, you can heat the cream over a medium heat in a pan until it begins to simmer. Remove from heat.
  4. Gently pour the heavy cream over the chocolate chips, making sure they are covered with cream. Allow mixture to sit for 1-2 minutes.
  5. Stir slowly until the cream and chocolate are fully combined, and ganache is silky smooth.
  6. Set aside to cool for about 20 minutes, until the mixture is just slightly warm to the touch.

Cake Assembly

  1. Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help secure the first cake layer to the board.
  2. Spread an even layer of Oreo buttercream between each cake layer with a large offset spatula and top with a large spoonful of crushed Oreos.
  3. Stack all the cake layers. Flip the top cake layer upside down to make it easier to frost.
  4. Spread a thin coat of frosting around the cake, to fully cover the cake layers.
  5. Smooth using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
  6. Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper.
  7. Spoon crushed Oreos around the base of the cake, then use the offset spatula to carefully press them into the frosting.
  8. Chill the cake in the fridge (20 minutes) or freezer (5 minutes) again until the frosting is firm to the touch.
  9. Place the remaining frosting into a piping bag fitted with a Wilton 1M frosting tip (open star).
  10. Once the cake is chilled, add the chocolate ganache drips to the cake using a spoon.
  11. To add the drips, take about a tsp of ganache, scrape the bottom of the spoon against the bowl. Add the ganache to the top of the cake (about ½ inch from the edge of the cake).
  12. Gently push the ganache over the edge of the cake with the spoon, and allow it to run down the side of the cake.
  13. Allow the first drip to be a test drip, to check the consistency of the ganache.
  14. If the test drip seems too thick, try heating up the ganache for 5-10 additional seconds in the microwave. If the mixture seems too thin, allow it cool a bit longer, then try another test drip.
  15. Once the ganache is the right consistency, add drips around the entire cake. Top the perimeter of the cake with large buttercream swirls using a Wilton 1M frosting tip, adding whole Oreos between the swirls.


Make your cake layers in advance and freeze them: It breaks the process up and make it more approachable.

Make your frosting ahead of time too, or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

Leftover ganache can also be stored in the fridge for up to 3 week! Either leave it in the bottle, or place it in an airtight container.

A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!

If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

Nutrition Information



Serving Size


Amount Per Serving Calories 630Total Fat 31gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 11gCholesterol 75mgSodium 289mgCarbohydrates 86gFiber 1gSugar 72gProtein 5g

111 thoughts on “Oreo Drip Cake

  1. I made your Oreo icing last night just for fun and this is my new ABSOLUTE FAVORITE ICING!!!!! It is absolutely delicious and I can’t wait to decorate with it!!!

  2. I know most of your cake recipes call for 3, 8” pans but what if I wanna use 6 or 7” pans? Do I half the recipe or what? Looks delicious, I just don’t have 8” pans so I don’t want to make it until I know what to do to make it smaller.

    1. Hi Meyer! You can use one batch of batter to make 4, 7-inch cake layers, or you can use 2/3 of a batch of batter to make 3, 6-inch cake layers (the math is a pain though!). Hope that helps!

  3. Could I make cream cheese buttercream and add oreos? I’m making this for my husband’s birthday next week.

  4. Do you know about how tall this ends up being? I’m trying to figure out if I can fit this in my cake carrier to bring to work for a birthday party 🙂

    1. Hi Molly!!

      It can vary a bit based on whether you level your cake layers, how much frosting you add between the layers, and how tall you pipe your swirls on top. I’m generous with the frosting, and my cake ended up being a bit taller than 6 inches <3

  5. Hello. I live in Canada. I would like to know if you have any online training courses for me to attend?
    If not is there any cake baking and decorating course that you can recommend it to me?
    Thank you in advance for your response

  6. Hi! I would like to make this cake using 10″ rounds to make 4 layers. Would you double or triple the recipe? And, should I put a card board cake round between two layers?

  7. I made this cake today, for my grandson’s birthday, tomorrow. I’ve got to say, this icing is the best icing recipe! It turned out beautifully. Can’t wait to taste it!

    1. Haha yes! It’s 1.5 batches of frosting! But it is American buttercream, which is definitely sweet and uses quite a bit of sugar!

  8. Hey chelsweets! I am entering a contest for school with your cake! its going on a website called instructables. I was wondering if that was ok with you. I am making sure to tag you in this recipe and to make it clear it was yours. just wanting to ask. Thanks!

    1. Hi Silke and Aliza,

      I’m not quite sure what you mean by that! Do you mean you’re using one of my recipes to bake a cake for a content for school? If so, that’s totally fine!! I hope it turns out great 🙂 Happy baking!

  9. Hi! I absolutely love your cakes! What should each pan weigh when measuring the batter? I made your 6 inch vanilla this week and weighing them worked perfectly!

    1. Hi Tiffany,

      So happy to hear you loved my small batch vanilla cake recipe!! Since this recipe makes 3, 8-inch cake pans, each pan should have about 630 grams per pan 🙂 hope that helps, happy baking!

  10. Hi chels!! I’m from mexico and I love your recipes but i would like to know,how many eggs can i use for this recipe,instead of 7 egg whites and Can I make two 8”inchs cake layers with this recipe?

    1. Hi Sofia!!

      You can use 5 whole eggs in place of the egg whites, and I’d recommend making 3 8-inch cake layers with this amount of batter, or else your layers will be super thick and take a long time to bake. If you only have two pans, you can bake the two layers first and leave the batter out at room temp, then bake the third layer after. Hope that helps, happy baking!!

    1. Hi Donna! It actually can sit out overnight! It has such a small amount of heavy cream, and so much fat from the butter, it won’t spoil! I know it sounds crazy, but I make my buttercream the night before I decorate a cake all the time! I leave it out overnight so that I can decorate the cake first thing in the morning 🙂

    1. Hi Lori! The espresso can definitely be optional! I find it helps elevate the chocolate flavor, but if you don’t have any on hand or don’t like it, you can definitely omit it. Hope that helps, happy baking!!

  11. Can this icing and cake be frozen a week in advance and thawed the day before? I have so much going on it would be helpful to make this early for my husbands birthday next week! 🙂

    1. It can definitely be frozen that far in advance! Just be sure to give it a good stir once it’s thawed, to get out any air bubbles and make it smooth before you add it to your cake 🙂

  12. Do you know around how many cups you put in a 6 inch pan? Will the baking time be affected? And for how long will it have to bake then? Thank you for the help!

    1. Hi Lza! I’m not sure how many cups, but it should be about 450 grams per pan. You will need to bake these for a few minutes longer, since you’re using smaller pans. Hope that helps, happy baking! <3

  13. Thank you so much for sharing. I am making it for my daughter ‘s birthday today. You are awesome. Love all your recipes.

  14. For the crushed Oreos in the buttercream frosting, did you separate the cookie from the Oreo filling and just crush the cookies? Or did you crush the cookies and the filling all together?

    1. Hi Grace,

      Great question! To really get the cookies broken down into small enough pieces, it’s best to separate out the centers. But save the centers, and toss them into the frosting! They taste great in the frosting, and that way you don’t waste them 🙂

      If you have a really good food processor, you can crush them whole. But my food processor is old, and doesn’t do a very good job unless I separate them. Hope that helps, happy baking!

  15. Hi,
    I plan on making this cake but only have 9 inch round pans. I checked out your conversation charts which kind of confused me. However I do have a kitchen scale and noticed in earlier comments you would mention how many grams for a 6 inch pan or a 10 inch pan. Do you have a chart or a grams amount for 9 inch pans?

    1. Hi Geoffrey,

      This recipe can be used to make 2, 9-inch cake layers! You can use your kitchen scale to divide you batter evenly between the two pans.

      I’d recommend placing a flower nail in the center to help it bake more evenly and quickly though, since it’s a pretty large cake layer. Hope that helps, happy baking!!

    1. Hi Marleen,

      This recipe can be used to make 2, 9-inch cake layers! You might want to add a flower nail / heating core (Like this: https://amzn.to/2FIsbio) to the center though, to help them bake more evenly and quickly since they’re pretty large cake layers. Hope that helps, happy baking! 🙂

    2. Hi Marlene,

      This recipe can be used to make 2, 9-inch cake layers! You might want to add a flower nail / heating core (Like this: https://amzn.to/2FIsbio) to the center though, to help them bake more evenly and quickly since they’re pretty large cake layers. Hope that helps, happy baking! 🙂

  16. I am in the process of trying this cake as I type!!! So far my layers are baked, and the batter was AAHHHMAZING! I used the cake strips around my pans to make the tops flat. But even on my be of the layers the top of one side rose more then the other sides! I love all your cakes, and recipes!!!

    1. Ah that’s so fun!!! I hope your cake turns out wonderfully!

      Haha I feel you, my oven never bakes evenly and my cake layers always rise more on one side than the other. I even rotate them halfway through!! The struggle is real, but it also gives you an excuse to level the cake tops and eat them…so i’m ok with it :p

      Happy baking Stephanie <3

  17. I am a hobby baker and making my niece’s wedding cake as my first real big cake. If I were to use this recipe inside of a wedding cake, would You crumb coat with the Oreo buttercream or with the white frosting I plan to use on the cake?

    1. Hi Kylie,

      That’s so exciting, you have one lucky niece!

      You can crumb coat with either oreo or vanilla buttercream. You will probably be adding a thick enough second layer of frosting where the crumb coat won’t show through or cause any issues with the finished look. If you’re worried about it though, you use vanilla buttercream to crumb coat! Hope that helps, I’d love to hear how the wedding cake turns out! PLease let me know, happy baking 🙂

  18. Hi – My son is loves Oreos so I am going to make this next week for his birthday. Wondering if you have ever used the boxed Oreo cookie crumbs instead of crushing them yourself?


    1. Hi Julia,

      That’s so fun, I bet your son is going to love it!! I have used the crushed oreos from a box, and found that they weren’t quite as finely crushed as when I use my food processor! They are much better than when I try to chop them up myself though! They work in the oreo buttercream, but make it slightly harder to smooth the frosting. Hope that helps, happy baking <3

  19. If you were using this as one of the flavors in a wedding cake, would you crumb coat with the Oreo buttercream or crumb coat with the plain buttercream you planned to ice the whole cake with?

    1. Hi Elsa,

      I usually just use egg whites from a carton, so I don’t have any leftover egg yolks! It’s cleaner and easier than having to separate eggs. But leftover egg yolks can be used to make custards, or curds 🙂

  20. If I bake my layers, can I let them completely cool, and then suran wrap them for a free days and the. Take out and frost them when ready?

  21. Hi there I want to make this for a tiered cake, would it hold up with fondant? and also how would I go about doubling the recipe ? Thank you

    1. Hi Mel,

      This cake recipe should work just fine under fondant, and as a tiered cake as long as it’s supported properly. You can just double in the ingredients and follow the instructions, as long as you have at least a 5 qt kitchen aid mixer. It just barely fits in that size. Hope that helps, happy baking!

  22. I see that you said we can refrigerate the finished cake.
    Should we cover it with wrap at all? I baked this cake and it was only in the fridge for the day and when I cut it the frosting and cake was so crumbly it was falling apart ?

    1. Hi Amanda,

      I usually don’t! I find that loosely wrapping it in plastic wrap doesn’t really protect it at all, and it is fine in the fridge uncovered! Just be sure you don’t have anything too fragrant in your fridge, or else the buttercream can absorb the smell.

      If you cut into the cake and the frosting was crumbly it means the cake probably hadn’t fully thawed to room temp yet. I’d recommend taking the cake out 1-2 hours (time can vary based on the size of your cake and the temp of your fridge) before you plan to cut. Hope that helps, happy baking!

    1. Hi Mel,

      Nothing needs to be changed when doubling the recipe, you can just use twice the amounts of each ingredient. Hope that helps, happy baking!

    1. Hi Saneah,

      I do not use a fan or convection oven, and don’t recommend turning on those settings when using my recipes. It causes the cake layers to bake more quickly, and a lot of times can cause them to overbake. Hope that helps, happy baking!

    1. Hi Charlotte,

      You can use this recipe to make 1, 10 inch cake layer. If will take a bit longer to cook, and should bake up in 40-45 minutes. Hope that helps, happy baking!

  23. When I first saw this on your instagram I thought they were tandy bars – could you please make a tandy bar recipe? These look delicious by the way! I love watching your instagram videos you are amazing!!!

    1. Hi Lisa,

      I’ve never heard of a tandy bar before! I’m not sure they sell them here in NYC!! haha but if I ever stumble across them I’d love to try 🙂

  24. Hi! Planning to make this this weekend for my SO’s bday! How would baking time change for three 4inch cake tins? I am planning to use the whole recipe for the three 4 inch tins for me and him, and then leftover batter in a separate smaller, 1 layer cake to leave with my roommates. Do you know how much would be left/what size tin I would need for the separate cake?

    1. Hi Anisha,

      So sorry for the delayed response, this got caught in a spam filter! This recipe would make way too much batter for 3, 4-inch cake layers. I’d suggest making 1/3 of this recipe, and baking the cake layers for 30-33 minutes at 350 degrees F. Hope that helps for the future, happy baking!

  25. I just finished… directions were very clear and everything went smoothly. We haven’t tasted the finished product but I sampled what I cut off to level my layers. Yummy. I chose to cover the top with the drop and not pipe swirls. Thank you for sharing.

    1. That’s great to hear Susanne!! I swear the cake tops are my favorite part of a cake, I love trimming them once they’re baked and doing a little taste test with some frosting too 🙂 Hope your cake turns out wonderfully!

  26. Hi I want to make this for my brother’s birthday but I wanted to ask could i reduce the recipe to 2 layers and put the batter on one after the other . I only have one 8 inch pan so if I make the batter can I split it in two then put them in one after the other.

    1. Hi Ama,

      You can totally do that, the batter will be fine to sit for a bit while you bake the first layer. Hope that helps, happy baking!

    1. Hi Ama,

      Do you not have AP flour on hand? I can better understand your question if I understand why you’re asking 🙂 You could try using cake flour or gluten free flour!

  27. Actually it’s ok I think I can get some. Also if I make this recipe can I put the batter in one after the other because I only have one 8 inch cake tin.

    1. Hi Amaahli,

      You can but the cake won’t taste quite as much like an oreo 😛 It’ll still be delicious though!!

    1. Hi Amaahli,

      You can use cultured buttermilk (that’s what I use) and regular cocoa powder will work just fine in this recipe <3

    1. Hi Kara,

      You can definitely omit the coffee, the cake will still taste great! Hope your cake turns out great <3

  28. Making this one this weekend for a birthday. Just confirming the amount of powdered sugar in the buttercream of 11 cups. I’m not used to using this much, so I just wanted to make sure I was readying it right. You’re the expert and it’s probably correct, I just need to confirm out of my own curiosity.

  29. Was there any extra frosting left? If so, how much? My mom is being annoying and won’t let me make the full frosting recipe because she thinks it’s too much ??

    1. Hi Lucy,

      I didn’t have much leftover, but I also piping huge swirls on top of the cake! You also need a lot to get the sides of the cake properly smooth. If you do have any leftover, it keeps in the fridge for weeks! <3

  30. Hi! I am planning on making this cake but I’m worried about the cooking time if I’m using a 9’ by 12 cake pan?

  31. HEY Chels! I want to add whiskey to this! How would you recommend me going about adding the alcohol? I’ve never baked with alcohol!

  32. Whiskey to the cake batter (I’m not using the oreo frosting). Sorry I should’ve been more specific. Do you have an idea of the flacor frosting I should use? Some say salted caramel.

  33. Is it possible to make this cake in the same size as the “Mini Vanilla Cacke Recipe” you posted earlier? Would really love to try out this one!

  34. This is my favorite frosting ever!!! I used your cream cheese frosting as a base. I also froze my leftover frosting but found that the cookie bled into the frosting and changed into a murky brown color (still delicious though!) Did i use too many cookies in the frosting? Had this happened to you?


  35. Hi! I know you have a recipe for oreo cupcakes, but if I make a small oreo cake and have leftover batter, could I bake them into cupcakes? We are having a virtual Birthday party for my niece and I’m making a small cake for the tree of them and having cupcakes delivered to the rest of the guests.

  36. Can’t wait to make this recipe! Could I add chopped up/crushed Oreos to this batter like you do in your Oreo cupcakes?

Let me know what you think!