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Gluten Free Oreo Cake Recipe

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4 from 72 reviews

This Gluten Free Oreo Cake is a moist, flavorful dessert perfect for Oreo lovers with dietary restrictions. Combining the classic taste of Oreos with a rich buttercream frosting made from crushed gluten free Oreos, this cake promises a delightful texture and sweet indulgence without gluten. It’s ideal for special occasions or whenever you crave a comforting sweet treat.

  • Total Time: 1 hour
  • Yield: 12 servings

Ingredients

Wet Ingredients

  • ½ cup unsalted butter, softened/room temperature
  • ¼ cup oil
  • 4 eggs, room temperature
  • 1 ½ cups white sugar
  • ½ cup Greek yogurt
  • ¾ cup milk
  • 1 tablespoon vanilla extract

Dry Ingredients

  • 3 cups gluten free all purpose baking flour
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • 13 gluten free Oreos, chopped/crushed

Oreo Buttercream

  • 1 ½ cups butter
  • 5 cups powdered sugar
  • ¼ cup milk
  • 2 teaspoons vanilla extract
  • 1 ¼ cup crushed gluten free Oreos

Instructions

  1. Prepare the Wet Ingredients: In a large mixing bowl, cream together the softened unsalted butter and oil until smooth. Add the eggs one at a time, beating well after each addition. Mix in the white sugar, Greek yogurt, milk, and vanilla extract until everything is well combined and the mixture is smooth.
  2. Combine the Dry Ingredients: In a separate bowl, whisk together the gluten free all purpose baking flour, baking powder, salt, and chopped gluten free Oreos. Ensure the Oreos are evenly distributed throughout the flour mixture.
  3. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently to just combine. Avoid overmixing to ensure the cake remains tender. The batter should be thick but pourable.
  4. Prepare the Cake Pan and Bake: Preheat your oven to 350°F (175°C). Grease and flour your cake pans, or line them with parchment paper. Pour the batter evenly into the pans and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  5. Cool the Cake: Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer them onto wire racks to cool completely before frosting.
  6. Make the Oreo Buttercream: In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, alternating with the milk, and continue beating until light and fluffy. Stir in the vanilla extract. Fold in the crushed gluten free Oreos evenly into the frosting.
  7. Assemble and Frost the Cake: Once the cake layers are completely cooled, spread a layer of Oreo buttercream on the first layer, then place the second cake layer on top. Use the remaining buttercream to frost the top and sides of the cake evenly.
  8. Chill and Serve: For best results, refrigerate the cake for at least 30 minutes to allow the buttercream to set before slicing and serving. Enjoy your delicious Gluten Free Oreo Cake!

Notes

  • Ensure all ingredients, especially eggs and dairy, are at room temperature before mixing for better texture.
  • Use gluten free certified Oreos to maintain gluten free integrity.
  • You can substitute Greek yogurt with sour cream if preferred.
  • This cake keeps well refrigerated for up to 3 days and can be frozen for longer storage.
  • Adjust sweetness in the buttercream by reducing powdered sugar if desired.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 35-40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/gluten-free-oreo-cake-recipe/