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+ servings
5 from 9 votes

Gluten Free Oreo Cake

by: claire cary

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!
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Prep: 20 minutes
Cook: 45 minutes
Total: 1 hour 5 minutes
14

Ingredients

Wet

  • 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

Dry

Oreo Buttercream

  • 3 sticks 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 9 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 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!

Notes

I used Bob's Red Mill 1:1 GF baking flour, which I recommend for best results. If you want to use another blend, just make sure it has xanthan gum. 
Feel free to use dairy free or regular dairy butter/greek yogurt here! I do not recommend regular yogurt, it needs to be greek.
Serving: 1slice / Calories: 407kcal / Carbohydrates: 72g / Protein: 6g / Fat: 14g / Fiber: 3g / Sugar: 48g

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