Blueberry & Oreo Drip Cake Recipe
If you’re looking for an indulgent dessert that combines the richness of chocolate with the burst of fruity flavors, this Blueberry & Oreo Drip Cake is sure to impress. Layer upon layer of moist chocolate Oreo cake is complemented by a vibrant blue vanilla buttercream frosting and finished off with a luscious white chocolate ganache drip. Whether it’s a celebration or just a treat for yourself, this cake brings joy in every slice.
Why You Will Love This Recipe
This Blueberry & Oreo Drip Cake is not just visually stunning; it’s a flavor powerhouse. The combination of rich chocolate cake infused with crushed Oreo cookies creates a delectable base. The sweet and creamy blue vanilla buttercream adds a playful yet sophisticated touch, while the white chocolate ganache provides a lovely finish with its smooth, rich texture. The combination of fresh blueberries gives it a fruity freshness that cuts through the sweetness, making it a cake you’ll want to keep coming back to!
Ingredients
Here’s what you’ll need to create this delicious Blueberry & Oreo Drip Cake:
Cake Layers: Chocolate Oreo Cake (3 x 6-inch pans)
- 1¾ cups (220g) all-purpose flour
- ¾ cup (65g) unsweetened cocoa powder
- 2 cups (400g) granulated sugar
- 1½ tsp baking powder
- 1½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 cup (240ml) buttermilk
- ½ cup (120ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240ml) hot water
- ½ cup crushed Oreos (about 6-8 cookies)
Blue Vanilla Buttercream Frosting
- 1½ cups (340g) unsalted butter, room temperature
- 5 cups (600g) powdered sugar
- 2 tbsp heavy cream or milk
- 1 tsp vanilla extract
- A few drops of sky blue gel food coloring
White Chocolate Ganache Drip
- 150g white chocolate chips
- 75ml heavy cream
Toppings & Decoration
- Oreo cookies (whole and halved)
- Fresh blueberries, blackberries, and raspberries
- Mini meringues or whipped dollops
- Mint leaves or edible greenery for garnish
Directions
Step 1: Preheat your oven to 175°C (350°F). Grease and line 3 x 6-inch round pans for easy release later.
Step 2: In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt. This step ensures that your dry ingredients are well-combined and lump-free.
Step 3: Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until combined; the batter should be smooth but not overmixed.
Step 4: Slowly add the hot water to the cake batter while mixing. This will help to loosen the batter and make for a moist cake. Once mixed, gently fold in the crushed Oreos, which will add delightful texture.
Step 5: Divide the batter evenly among the three prepared pans. Bake in the preheated oven for 30–35 minutes or until a toothpick inserted in the center comes out clean. Once baked, allow the cakes to cool in their pans for about 10 minutes before transferring them to wire racks to cool completely.
Step 6: While the cakes are cooling, prepare the blue vanilla buttercream. Beat the unsalted butter in a large bowl on medium speed until light and fluffy, approximately 3 minutes.
Step 7: Gradually add the powdered sugar, one cup at a time, while continuing to mix. Once all the sugar has been incorporated, add the heavy cream and vanilla extract. Beat on high speed until smooth and fluffy. Add a few drops of blue gel food coloring until your desired shade is achieved.
Step 8: To make the white chocolate ganache drip, heat the heavy cream in a saucepan until it’s simmering. Pour it over the white chocolate chips in a bowl and let it sit for one minute, then stir until smooth and let it cool slightly.
Step 9: Before assembling the cake, make sure the cake layers are level by slicing off any domed tops with a serrated knife. Stack the layers, spreading a layer of vanilla buttercream between each layer. Apply a thin coat of frosting on the outside of the cake to lock in crumbs, then chill for about 30 minutes.
Step 10: Once chilled, use the white chocolate ganache and pour it over the edges of the cake, allowing it to drip down the sides. Chill again for about 15–20 minutes to set the ganache.
Step 11: Finally, decorate the top of your cake with whole and halved Oreo cookies, fresh berries, mini meringues, and a garnish of mint or edible greenery for a fresh touch.
FAQ
How can I store leftover cake?
Store leftover cake in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before enjoying again for the best taste.
Can I use frozen blueberries?
Yes, you can use frozen blueberries! Just make sure to thaw and drain them before adding to ensure they don’t add excess moisture to the cake batter.
How do I make my cake layers more even?
Use a cake leveler or a serrated knife to trim any domes off the top of the cooled cake layers before stacking.
What can I substitute for buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes before using.
Can I prepare the cake in advance?
Absolutely! You can bake the cake layers a day or two in advance. Just wrap them tightly in plastic wrap and store them in the fridge or freeze for longer storage.
Conclusion
This Blueberry & Oreo Drip Cake is an extraordinary combination of flavors and textures, making it perfect for any occasion. From its rich chocolate layers to the fresh burst of blueberries and decadent white chocolate ganache, every bite is a delightful experience. Impress friends and family with your baking skills with this showstopper recipe. Enjoy the baking process and the delicious results!
