Vanilla Oreo Cake Recipe
Vanilla Oreo Cake Recipe: A delightful dessert featuring layers of moist vanilla cake and creamy Oreo frosting. Crush Oreo cookies into the batter for added texture. Frost with a rich, Oreo-infused buttercream and garnish with whole Oreos. Perfect for celebrations and Oreo lovers!
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- 2 (9-inch) round cake pans
- Parchment paper or non-stick spray
- Spatula
- Measuring cups and spoons
- Cooling rack (optional)
- Cake server or knife for slicing
Ingredients
For the cake:
- 10-12 Oreo cookies crushed into small pieces
- 1 ½ cups all-purpose flour
- 1 ½ cups organic cane sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 ½ teaspoons baking powder
- ½ teaspoon sea salt
- 2 ½ – 3 cups dairy-free ‘buttermilk’ made by combining almond milk with 1 ½ tablespoons of apple cider vinegar
- ⅓ cup organic vegetable oil
For the Oreo Buttercream Frosting:
- 2 cups powdered sugar
- 8 Oreo cookies crushed into fine crumbs
- 1 cup vegan butter softened to room temperature
- 1 teaspoon vanilla extract
- 3-4 tablespoons almond milk adjust for desired frosting consistency
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper or non-stick spray to ensure the cake does not stick.
Prepare the ‘Buttermilk’:
- In a small bowl, combine the almond milk with the apple cider vinegar. Stir and let it sit for 5-10 minutes to curdle slightly and create the dairy-free buttermilk.
Make the Cake Batter:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and sea salt. Add the eggs, vanilla extract, and vegetable oil, and mix until smooth. Gradually add the prepared ‘buttermilk’ while mixing until fully combined. Then fold in the crushed Oreo cookies.
Bake the Cake:
- Divide the batter evenly between the two prepared cake pans. Smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Make the Oreo Buttercream:
- In a mixing bowl, beat the vegan butter with the powdered sugar, vanilla extract, and almond milk until creamy and smooth. Gradually add the crushed Oreo cookies and continue mixing until well combined. Adjust the consistency by adding more almond milk if needed.
Assemble the Cake:
- Once the cakes have cooled completely, place one cake layer on a serving platter. Spread a layer of the Oreo buttercream frosting on top. Place the second cake layer on top and frost the entire cake with the remaining buttercream.
Decorate and Serve:
- For a decorative touch, you can sprinkle additional crushed Oreo cookies on top of the cake. Slice and enjoy!
Notes
- Make it Gluten-Free: If you’re looking for a gluten-free option, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure the Oreos you’re using are also gluten-free!
- Vegan Version: You can substitute the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water per egg) and use a dairy-free butter substitute and plant-based milk (like almond milk).