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Cookie, Oreo & Brownie Layered Cake with chocolate drip, next to a bottle of Neilsen-Massey vanilla extract
55Total Time
20Prep Time
35Bake Time

Cookie, Oreo & Brownie Layered Drip Cake

7 Reviews

  • Vegetarian

About our Triple Layered Drip Cake recipe

This triple-layered drip cake is really something else. You are looking at 3 completely different layers: chocolate chip cookie, then a crushed oreo layer topped with a brownie layer. The top is drenched in a chocolate ganache with lots of biscuits and cookies on the top.

Although it looks like a challenge, it's the same basic sponge mixture with different additions for each layer which makes it relatively simple to make. You're going to want to eat a big slice of this. Put your stretchy pants on.

If you like showstopper cakes, give our ultimate vanilla celebration cake a try next!

55Total Time
20Prep Time
35Bake Time


  1. Step 1:

    Preheat the oven to 190ºc /170ºc Fan /Gas Mark 5.

  2. Step 2:

    Grease and line the bases of 3 20cm/8in loose bottomed sandwich tins

  3. Step 3:

    Cream together the butter and sugar until light and fluffy.

  4. Step 4:

    Add the eggs one at a time with a spoonful of flour to prevent the egg from curdling. 

  5. Step 5:

    Add the vanilla  extract and mix well

  6. Step 6:

    Fold in the rest of the flour with the baking powder.

  7. Step 7:

    Divide the mixture into 3 equal amounts.

  8. Step 8:

    In one, mix the treacle and chocolate chips with 1 tbsp. milk. In another mix in the cocoa powder and 1 tbsp. milk. In the last mix in the crushed Oreos and 1 tbsp milk. Put each mixture into one of the prepared tins.

  9. Step 9:

    Bake in your preheated oven for 25 minutes. The cakes may need a few minutes longer if they are on lower shelves. The cake is ready when the sponge springs back when pressed with a fingertip.

  10. Step 10:

    Once cooked, cool in the tins for 5 minutes and then turn out of the tins and allow to cool completely on a rack.

  11. Step 11:

    While the cakes are cooling, mix your buttercream by combining all the ingredients. Whisk hard for 5 minutes until it is really pale and light. When the cakes are cooled, place on your serving plate. Spread the chocolate chip layer with 1/3 of the buttercream, top with the Oreo layer; spread this with 1/3 of the buttercream. Finish with the chocolate layer. Coat the cake with the remaining buttercream. Spread this thinly to create a "naked" finish.

  12. Step 12:

    To make the ganache, chop the chocolate into very small pieces. Heat the

    cream until nearly boiling. Pour this over the chopped chocolate and stir until it

    melts. Allow to cool to room temperature.

  13. Step 13:

    To decorate the cake, pour over enough ganache to make it drip over the

    sides (you might not need it all) and top with oreos, cookies and brownie bits.


  • For the Sponge

    • 340g Butter (unsalted)
    • 340g Billington's Unrefined Golden Caster Sugar
    • 6 Eggs (large)
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 340g Self Raising Flour
    • 1 1/2 tsp Baking powder
    • 3 tbsp Milk (full fat)
    • 3 tbsp Silver spoon treacle
    • 75g Dark chocolate chips
    • 30g Cocoa powder
    • 7 Oreo biscuits (crushed)
  • For the Buttercream

    • 125g Butter (unsalted)
    • 250g Silver Spoon Icing Sugar
    • 15ml Nielsen-Massey Vanilla Extract
    • 20ml Milk (full fat)
  • For the Ganache

    • 200g Dark chocolate
    • 200ml Double cream
  • For the Decoration

    • 4 Oreo biscuits
    • 4 Cookies
    • 4 Brownie bits


  • 4x Bowls
  • 3x 8in /20cm cake tins
  • Whisk
  • Handheld mixer
  • Free standing mixer
  • Pan

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