Gluten-Free Oreo Cake
Indulge in the decadent delight of this Gluten-Free Oreo Cake, a show-stopping dessert perfect for satisfying both chocolate lovers and those with gluten sensitivities. This rich, moist cake layers the deep flavors of cocoa with a creamy, cookies-and-cream frosting made from crushed gluten-free chocolate sandwich cookies, cream cheese, and butter. The batter comes together effortlessly with the addition of buttermilk and boiling water, ensuring a tender crumb every time. Finished with a playful topping of gluten-free sandwich cookies, this eye-catching cake is perfect for birthdays, celebrations, or any occasion that calls for a slice of indulgence. Best served chilled, this gluten-free masterpiece is proof that no one has to miss out on the fun.
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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
Directions
Step 1
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.
Step 2
In a large bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt.
Step 3
Add the granulated sugar and brown sugar to the dry ingredients and whisk until combined.
Step 4
In another bowl, beat the eggs, then add the buttermilk, vegetable oil, and vanilla extract. Mix until well combined.
Step 5
Gradually add the wet ingredients to the dry ingredients, mixing with an electric mixer on medium speed until smooth.
Step 6
Carefully stir in the boiling water into the batter until fully incorporated. The batter will be thin.
Step 7
Divide the batter evenly between the prepared cake pans and smooth the tops.
Step 8
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Step 9
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 10
While the cakes cool, prepare the frosting. In a medium bowl, beat the softened butter and cream cheese until fluffy.
Step 11
Gradually add the confectioners' sugar, beating until smooth. Add the heavy cream and mix until the frosting is creamy.
Step 12
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.
Step 13
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.
Step 14
Top with the second cake layer and frost the top and sides of the cake with the remaining frosting.
Step 15
Decorate with additional gluten-free chocolate sandwich cookies as desired.
Step 16
Chill the cake for at least an hour before serving for best results.
Nutrition Facts
| Serving size | 2256.6 grams (2256.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8153 |
| Total Fat 414.90g | 532% |
| Saturated Fat 177.60g | 888% |
| Polyunsaturated Fat 68.70g | |
| Cholesterol 843mg | 281% |
| Sodium 4739mg | 206% |
| Total Carbohydrate 1125.20g | 409% |
| Dietary Fiber 40.80g | 146% |
| Total Sugars 731.70g | |
| Protein 61.50g | 123% |
| Vitamin D 265IU | 1327% |
| Calcium 831mg | 64% |
| Iron 22mg | 119% |
| Potassium 2251mg | 48% |
Source of Calories