As you know, Ryan tends to be my go-to guy for ideas when I’m stuck on something to bake. Naturally, he gravitates to things that he already loves and asks me to turn them into cakes. Hence the Cinnamon Toast Crunch Cake, the S’mores Cake, and the Turtles Cake, to name a few.

When he suggested an Oreo Cake my arm didn’t need much twisting. I am a HUGE fan of Oreos. Though, truthfully, I prefer Golden Oreos to the original. Something about that vanilla cookie flavor goes so well with the Oreo filling! Be sure to check out my Golden Oreo Cake too for a delicious alternative.

If you can’t find chocolate cookie crumbs, you can just make your own by separating Oreo cookies from the filling and pulsing the cookie parts in a food processor. Be sure to separate them — do not attempt to pulse whole cookies and use those in the cake batter.

I used Oreo cookie crumbs again in the Swiss meringue buttercream frosting. This added both flavor and color in just the perfect way. For additional flavor and texture, I added some chopped-up Oreo cookies between each of the cake layers, and finished the whole thing off with a dark chocolate ganache drip for good measure. I’ve been back on the drip cake trend lately, and I think that’s a good thing.

I tried to darken the dark chocolate ganache by adding some black color gel to the cream before microwaving it all. This worked okay, but it made the ganache a bit dull. At least I assume that’s what it was.

The only other difference was that I used the ganache later the same day instead of leaving it overnight and nuking it a bit in the morning to thin it out. But I think it was the color gel. It’s not shiny, but I think this color looks better than a brownish ganache would have.