Nut-Free Oreo Cake
Indulge in the ultimate dessert experience with this decadent Nut-Free Oreo Cake—a show-stopping treat that's perfect for birthdays, celebrations, or just satisfying your sweet tooth. This three-layer masterpiece features moist chocolate cake infused with rich cocoa flavor, paired with a creamy Oreo frosting made from whipped butter, confectioners' sugar, and finely crushed Oreos for that signature cookie crunch. Best of all, it's entirely nut-free, making it a safe and delicious option for those with nut allergies. Each bite combines the nostalgic taste of Oreos with the lush texture of homemade cake, and you can elevate the presentation with additional Oreo decorations. Quick to prepare in just 30 minutes and yielding 12 generous servings, this dessert is sure to become a crowd favorite. Perfect for "nut-free desserts," "Oreo cake recipes," and "easy layered chocolate cakes," it’s a must-try for any baking enthusiast!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 0.5 teaspoons salt
- 2 cups granulated sugar
- 2 large eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 24 whole Oreo cookies
- 1 cup unsalted butter
- 4 cups confectioners' sugar
- 0.25 cup heavy cream
- 12 whole Oreos (finely crushed)
- 0.25 teaspoon salt for frosting
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In another large bowl, whisk together the granulated sugar, eggs, milk, vegetable oil, and vanilla extract until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the cup of boiling water. The batter will be thin. Divide the batter evenly between the three prepared cake pans.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
For the frosting, beat the unsalted butter in a large bowl using an electric mixer until creamy and smooth.
Gradually add the confectioners' sugar, beating well until fully combined.
Add the heavy cream and salt, beating until the mixture is light and fluffy.
Gently fold in the finely crushed Oreos until evenly distributed throughout the frosting.
Place one of the cake layers on a serving plate. Spread an even layer of frosting on top.
Repeat with the second cake layer and more frosting.
Top with the third cake layer and spread frosting over the top and sides of the cake.
Decorate with additional whole or crushed Oreos as desired.
Slice and serve this irresistible nut-free Oreo cake!
Nutrition Facts
Calories |
10768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 438.6 g | 562% | |
| Saturated Fat | 155.2 g | 776% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 709 mg | 236% | |
| Sodium | 7902 mg | 344% | |
| Total Carbohydrate | 1785.2 g | 649% | |
| Dietary Fiber | 94.2 g | 336% | |
| Total Sugars | 1265.1 g | ||
| Protein | 100.7 g | 201% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 875 mg | 67% | |
| Iron | 68.7 mg | 382% | |
| Potassium | 4713 mg | 100% | |
*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.
