Gluten-Free Oreo Cake
Indulge in the ultimate dessert experience with our Gluten-Free Oreo Cake, a showstopping treat that combines rich chocolate layers with creamy cookies-and-cream frosting—completely gluten-free! This decadent masterpiece starts with moist and fluffy cake made from a perfect blend of gluten-free all-purpose flour, cocoa powder, and buttermilk, ensuring a tender crumb that melts in your mouth. The frosting is a luscious mix of cream cheese, butter, and crushed gluten-free chocolate sandwich cookies, creating the perfect balance of sweetness and texture. Topped with even more cookies for a striking finish, this cake is as visually impressive as it is delicious. Whether it's for a celebration or simply satisfying your sweet tooth, this easy-to-follow recipe delivers a gluten-free dessert your whole family will love.
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Recipe Information
Ingredients
- 200 grams Gluten-free all-purpose flour
- 50 grams Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 200 grams Granulated sugar
- 100 grams Brown sugar
- 2 Large eggs
- 240 ml Buttermilk
- 120 ml Vegetable oil
- 2 teaspoons Vanilla extract
- 120 ml Boiling water
- 12 Gluten-free chocolate sandwich cookies
- 115 grams Unsalted butter (softened)
- 200 grams Confectioners' sugar
- 120 grams Cream cheese (softened)
- 60 ml Heavy cream
- 6 Additional gluten-free chocolate sandwich cookies for decorating
Instructions
Preheat your oven to 180°C (350°F) and grease two 8-inch round cake pans with non-stick spray or line with parchment paper.
In a large bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt.
Add the granulated sugar and brown sugar to the dry ingredients and whisk until combined.
In another bowl, beat the eggs, then add the buttermilk, vegetable oil, and vanilla extract. Mix until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing with an electric mixer on medium speed until smooth.
Carefully stir in the boiling water into the batter until fully incorporated. The batter will be thin.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
While the cakes cool, prepare the frosting. In a medium bowl, beat the softened butter and cream cheese until fluffy.
Gradually add the confectioners' sugar, beating until smooth. Add the heavy cream and mix until the frosting is creamy.
Crush 12 gluten-free chocolate sandwich cookies by placing them in a zip lock bag and using a rolling pin. Stir the crushed cookies into the cream cheese frosting until combined.
Once the cakes are completely cool, place one cake layer on a serving plate and spread a generous layer of the cookies and cream frosting over the top.
Top with the second cake layer and frost the top and sides of the cake with the remaining frosting.
Decorate with additional gluten-free chocolate sandwich cookies as desired.
Chill the cake for at least an hour before serving for best results.
Nutrition Facts
Calories |
8153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 414.9 g | 532% | |
| Saturated Fat | 177.6 g | 888% | |
| Polyunsaturated Fat | 68.7 g | ||
| Cholesterol | 843 mg | 281% | |
| Sodium | 4739 mg | 206% | |
| Total Carbohydrate | 1125.2 g | 409% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 731.7 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 831 mg | 64% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 2251 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
