Oreo Blue Velvet Cheesecake Drip Cake

1. Bake the Blue Velvet Cake:

1. Preheat the oven: Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder.
3. Cream butter and sugar: In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
4. Add eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract and blue food coloring. Mix until well combined.
5. Alternate adding dry ingredients and buttermilk: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, and mix until smooth.
6. Add vinegar: Stir in the white vinegar, which will help the cake rise.
7. Bake: Divide the batter evenly between the two prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans, then transfer them to wire racks to cool fully.

2. Make the Cheesecake Filling:

1. Whip the cream cheese: In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
2. Whip the heavy cream: In another bowl, whip the heavy cream until stiff peaks form.
3. Fold together: Gently fold the whipped cream into the cream cheese mixture, then mix in the crushed Oreos. Set aside.

3. Prepare the Oreo Ganache Drip:

1. Heat the cream: In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer.
2. Melt the chocolate: Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes to soften. Stir until smooth.
3. Add butter: Stir in the butter until the ganache is shiny and smooth.
4. Add crushed Oreos: Gently fold in the crushed Oreos for added texture and flavor.

4. Assemble the Cake:

1. Level the cakes: Once the cakes are cooled, level them with a serrated knife if necessary, to create even layers.
2. First layer: Place the first cake layer on a serving platter. Spread a generous layer of the cheesecake filling on top of the cake.
3. Add second layer: Place the second cake layer on top, pressing it down gently to sandwich the cheesecake filling.
4. Frost the cake: Spread a thin crumb coat of cheesecake filling over the entire cake to seal in the crumbs. Chill the cake in the refrigerator for 30 minutes to set the crumb coat.
5. Top with cheesecake filling: Once the crumb coat is set, apply a thick layer of the remaining cheesecake filling over the top and sides of the cake.

5. Add the Oreo Ganache Drip:

1. Drip the ganache: Carefully pour the Oreo ganache over the edges of the cake, allowing it to drip down the sides. You can use a spoon or a squeeze bottle for more control.
2. Top with Oreos: Place whole Oreos on top of the cake and sprinkle crushed Oreos around the edges for decoration.

6. Chill and Serve:

• Refrigerate the cake for at least 2 hours to set the cheesecake filling and ganache.
• Slice and enjoy the indulgence of your Oreo Blue Velvet Cheesecake Drip Cake!

Tips & Variations:

• Make it more Oreo-centric: Add more crushed Oreos into the cheesecake filling or sprinkle them between layers for extra crunch.
• Use different flavors: If you’re not a fan of blue velvet, you can substitute with regular red velvet or chocolate cake for a different twist.
• Garnishing: For extra flair, top with whipped cream or edible glitter to make the cake even more eye-catching.

This Oreo Blue Velvet Cheesecake Drip Cake is a showstopper with its vibrant color, rich flavors, and perfect combination of textures. Whether for a birthday, celebration, or just because, it’s sure to be a hit with Oreo and cheesecake lovers alike! Would you like to try a different variation or explore more creative cakes? 😊

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