Gluten Free Oreo Cake
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 and I use them in my gluten free cookies and cream cookies. They launched about a year ago and taste exactly the same as the regular kind. If you love this recipe, try my gluten free chocolate cake or mint chocolate cake next!
Before we get started…
- You can make this recipe in either 3 six inch pans or 2 eight inch pans. Just note the different bake times!
- For the frosting, you want to crush the oreos really well so it goes on as smoothly as possible.
How to make gluten free oreo cake
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.
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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!
Can I make it dairy free or vegan?
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.
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.
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!
More cakes you’ll love!
- Gluten Free Red Velvet Cake
- Carrot Cake
- Gluten Free Lemon Cake
- Vegan Chocolate Cupcakes
- Paleo Chocolate Cake
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Gluten Free Oreo Cake
by: claire cary
Ingredients
Wet
- 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
- 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
- 1 ¼ cup crushed oreos
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Line three 6 inch pans or two 8 inch pans with parchment paper and set aside.
- 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 40-48 minutes, for 8 inch pans, bake for 35-40 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!
Notes
Comments
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1/2 cup of butter is 113 grams. Which should I follow? Customary or Metric? I like to weigh my ingredients. So just noticed that! Hopefully you see this soon, I’m about to bake this yummy recipe!
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1/2 cup!
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Due to a scheduling conflict I had to make the cake one day before. I wrapped the layers in cellophane and covered with foil. Sadly the cake ended up being quite dry. I am a consummate baker and followed the recipe exactly as written.
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Sorry you had this experience! It’s possible the cake was just baked for too long, your oven may be stronger than mine so the bake times could be a bit off.
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Great cake easy to make. Alas I didn’t have the correct flour and took an educated guess at the amount of xantham gum. Cake was a bit dry (my oven is to uneven). However, be for I make it again (this time with the correct flour) I wanted to confirm it the oven temperature was fan forced? Should I have used 160 degrees fan forced? Thanks
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No, it is not fan forced! Just a traditional oven.
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Can I do this as a sheet cake?
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Yes! a 9×13, I’d start with about 30-35 or so minutes of bake time.
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WOW! This is one of the best cakes I’ve ever made! And it just gets better if it lasts overnight, all the flavors just meld together and it’s amazing! (I did however use about 20 0reos and definitely make sure it’s room temperature when you eat it)
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Thank you, Lindsey! So glad you loved it!!
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You don’t mention the chocolate drip icing on the top. What did you do to make this icing. What was the process. Please and thank you very much!
I haven’t tried the recipe yet…but I am.
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It’s just 6 ounces of chocolate chips with about 1/3 cup of heavy whipping cream. Heat the cream in the microwave for about 1 minute, then pour it on top of the chocolate to let it melt. Stir together until smooth then let cool for about 10 minutes before adding to the cake.
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Making this recipe for a competition for my 30 advanced food class. I am very excited, and will keep this recipe for friends and family later on.
From Benji 🙂
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Could I substitute sour cream for the Greek yogurt?
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Yes!
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Great cake! I made it for a friend on their birthday and didn’t realize it was going to weigh 10 lbs, haha.
Anyways, I believe I used a mix of 2 cups rice, 1/2 c tapioca and 1/2 potato starch as the flour.
It turned out very good and now I know how to make gluten free cookies and creme, something I haven’t eaten in forever.
Great job, Claire.
My sister in law, based on the pics, now wants me to make it for her and their next gathering, so we’ll see how that goes.
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Amazing! So glad you loved it.
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I needed a gf Oreo cake for my son’s birthday, but he wanted chocolate cake instead of vanilla. Do you know how to adapt this recipe for a chocolate cake base? I love your recipes and want to be able to use this! I just need chocolate cake!! Thanks!
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I would just use one of my chocolate cake recipes but add crushed oreos!
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How much is a stick of butter please?
Thanks
Linda-
1/2 cup!
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I honestly haven’t made this yet, but it looks delicious and I was happy to find a recipe for GF Oreo cake. How long would you recommend baking cupcakes?
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I would start with 16 minutes and adjust from there!
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Did you put all the recommended Oreos in cake batter and extra for frosting? Or did you just split it up? Thank you.
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The 13 oreos are for the cake batter listed under “dry ingredients” and the oreos listed under buttercream are for the frosting!
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Can I use sodium bicarbonate instead of baking powder? It’s for an allergy reason.
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You can try using baking soda, I would recommend 1 teaspoon to replace the 1 tablespoon of baking powder!
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Can I make this in 9×13 pan?
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Yes! I haven’t tested it in that pan, so I’m not 100% sure about the bake time, but start with 35 or so minutes and keep an eye on it!
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I will try this one tonight and frost it 1… I still need to learn how to make a perfect buttercream :).
At the moment all recipe I’ve tried were really 5 stars… Thank you for sharing 😊
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