Low Sodium Oreo Cake
Indulge guilt-free with this irresistible Low Sodium Oreo Cake—a rich and moist dessert that’s perfect for those watching their sodium intake without compromising on flavor. Featuring fluffy cake layers infused with unsweetened cocoa and studded with crushed low sodium Oreo cookies, it delivers the iconic cookies-and-cream experience in every bite. Topped with a creamy, velvety frosting whipped from unsalted butter, confectioners’ sugar, and a hint of low sodium vanilla, this cake is as decadent as it is health-conscious. Whether for a special occasion or a simple weekend treat, this easy-to-follow recipe combines pantry staples and clever substitutions to create a show-stopping dessert. Perfectly balanced and ideal for sharing, this low sodium twist on the classic Oreo cake will become a favorite for anyone seeking flavorful yet mindful baking options.
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Recipe Information
Ingredients
- 0.5 cup unsalted butter
- 1.5 cups granulated sugar
- 3 large eggs
- 2 teaspoons low sodium vanilla extract
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.75 cup unsweetened cocoa powder
- 1 cup buttermilk
- 0.5 cup water
- 1 tablespoon white vinegar
- 12 pieces low sodium Oreo cookies
- 0.5 cup unsalted butter
- 2 cups confectioners' sugar
- 1 teaspoon low sodium vanilla extract
- 2 tablespoons heavy cream
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a large mixing bowl, cream together 0.5 cup unsalted butter and 1.5 cups granulated sugar until light and fluffy.
Add 3 large eggs to the mixture, one at a time, beating well after each addition. Mix in 2 teaspoons of low sodium vanilla extract.
In another bowl, sift together 2 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoon baking soda, and 0.75 cup unsweetened cocoa powder.
Gradually mix the dry ingredients into the butter mixture, alternating with 1 cup buttermilk and 0.5 cup water. Begin and end with the dry ingredients.
Add 1 tablespoon white vinegar to the batter, mixing until just combined.
Fold in 8 crushed low sodium Oreo cookies into the batter gently.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let cakes cool in pans for 10 minutes, then turn them out onto wire racks to cool completely.
For the frosting, beat together 0.5 cup unsalted butter, 2 cups confectioners' sugar, 1 teaspoon low sodium vanilla extract, and 2 tablespoons heavy cream until smooth and fluffy.
Place one layer of the cake on a serving platter and spread a generous amount of frosting over the top.
Place the second cake layer on top of the frosted layer and spread frosting on the top and sides of the cake.
Crush the remaining 4 low sodium Oreo cookies and sprinkle them over the top of the cake.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
Nutrition Facts
Calories |
6660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.4 g | 308% | |
| Saturated Fat | 109.8 g | 549% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 863 mg | 288% | |
| Sodium | 2407 mg | 105% | |
| Total Carbohydrate | 1163.4 g | 423% | |
| Dietary Fiber | 82.8 g | 296% | |
| Total Sugars | 735.0 g | ||
| Protein | 99.1 g | 198% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 766 mg | 59% | |
| Iron | 57.2 mg | 318% | |
| Potassium | 4166 mg | 89% | |
*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.
