This gluten free oreo cake is soft, tender and so easy to make. With a vanilla cake base, crushed oreos and a drool worthy oreo buttercream you won’t be able to resist. A totally crowd pleasing recipe!
This gluten free Oreo cake may or may not be my most favorite cake I’ve ever made. I love all cake, but this one takes the (literal) cake.
It has a simple gluten free vanilla cake base, lots of chopped oreos and is finished with the creamiest oreo buttercream. The whole thing is gluten free with the option to be dairy free, which makes it perfect for any birthday so it’s very allergen friendly!
It’s incredibly easy to make (one bowl!), moist, tender, perfectly sweet and buttery and an all around crowd pleaser. And before you ask, yes, gluten free oreos are a real thing! They launched about a year ago and taste exactly the same as the regular kind.
Beat butter and sugar. Cream together the room temperature butter and sugar until nice and fluffy, about 1 minute.
Beat in all wet ingredients. Add in the eggs, yogurt, milk and vanilla extract. Be sure to use all room temperature ingredients for best results.
Add in dry ingredients. Beat in the flour, baking powder and salt until combined.
Fold in oreos. I like to chop the oreos into different sized pieces, keeping some larger and some smaller. The larger ones will soften completely while baking and create a really nice texture in the cake.
Add to pans and bake. Add to your prepared cake pans, either three 6 inch pans or two 9 inch pans.
Make buttercream. Once the cake has cooled, make the oreo buttercream with butter, powdered sugar, vanilla, milk and oreos.
Frost and enjoy! Add frosting between each layer, then around the outside of the cake. I opted to decorate with a chocolate ganache drip and more buttercream, but you can also leave it plain and simple!
How to keep cake moist
Gluten free desserts get a bad rap. They’re usually thought of as dry and flavorless, but I promise this oreo cake is anything but. The butter, eggs and yogurt in the cake itself will work to keep it incredibly moist and tender, but there are a few things you can do to keep it even more moist for several days.
One, keep it very tightly sealed/covered. This goes for when it is frosted but also before you frost it if you’re making it in advance.
Second, try not to over-bake! Getting bake times right can be tricky, you don’t want to underbake or the center can collapse, but you also don’t want to over bake and have a dry cake. Check with a toothpick, it should come out mostly clean with a few moist crumbs.
Tips on making this in advance
You can easily make this cake ahead of time! There are a few ways you can do this, but my preferred method is to make the cake, let it cool completely, then add frosting between each layer and do a thin crumb coat around the sides. Adding the frosting will help keep the cake itself nice and moist since the buttercream will somewhat seep into the cake.
However, if you don’t want to frost right away, just make the cake, let it cool completely, wrap each layer tightly in plastic wrap, then place in a ziplock bag in the fridge for up to 48 hours.
If you want to chill it for longer, your best bet is to freeze the layers instead for up to 1 week. Let defrost, then add the buttercream and enjoy!
Frequently asked questions
Can I make it dairy free?
Yes! Just use dairy free butter and dairy free greek yogurt. I like the Kite Hill Greek Style yogurt here. I don’t recommend a regular yogurt because it won’t be as thick and can thin out the batter too much.
Do gluten free cakes taste different?
Honestly, no! This cake is just as moist, flavorful and delicious as a regular oreo cake. However, if you are not gluten free, you are welcome to just use regular all purpose flour. I am unable to test my recipes this way so I cannot guarantee the results, but it should work!
Can I make it vegan?
Unfortunately, no. This cake calls for 4 eggs, which is far too many to safely replace them with an egg replacer. The real eggs are essential for the texture of the cake.
More cakes you’ll love!
Gluten Free Oreo Cake
by: claire cary
- ¾ cup softened/room temperature butter 3/4 cup = 1 1/2 sticks
- 4 eggs room temperature
- 1 ½ cups white sugar
- ½ cup greek yogurt dairy or dairy free
- ¾ cup milk dairy or dairy free
- 1 tablespoon vanilla extract
- 3 sticks butter
- 5 cups powdered sugar
- ¼ cup milk
- 2 teaspoons vanilla
- 1 ¼ cup crushed oreos
- Preheat the oven to 350 degrees Fahrenheit.
- In a large mixing bowl or bowl of a stand mixer, add the softened/room temperature butter and sugar and beat together for about 1 minute on medium speed.
- Add in the remaining wet ingredients and beat together until well combined.
- Add in the dry ingredients, aside from the oreos, making sure to spoon and level the flour, don't scoop right from the bag. Beat together until just combined.
- Chop up the oreos, leaving some larger pieces and some smaller and add to the batter.
- Fold in using a rubber spatula and mix until combined.
- Add to your prepared pans, trying to keep each pan as even as possible.
- For 6 inch pans, bake for 38-44 minutes, for 9 inch pans, bake for 25-35 minutes or until a toothpick comes out clean.
- Remove from the oven and let cool in the pan for about 15 minutes, then flip onto a wire rack and let cool completely.
- To make the buttercream, add the room temperature butter to the bowl of a stand mixer and beat for about 2-3 minutes or until fluffy.
- Slowly add in the sugar and let run for about 5 minutes until fluffy. Add in milk and vanilla and mix until combined.
- Add in the crushed oreos and cream together for about 20 seconds.
- Once the cake has cooled completely, frost in between each layer, then around the full cake. Decorate as desired and enjoy!