Eggless Oreo Cake Recipe: A Decadent Treat for Cookie Lovers

ByEmma

Craving a showstopping dessert that’s easy, fluffy, and packed with Oreo goodness? This eggless Oreo cake delivers on all fronts—think tender crumb, buttery undertones, and crunchy cookie surprises in every bite. Whether you’re baking for a celebration or a midnight snack, this recipe is your ticket to Oreo heaven. Let’s dive in!

Contents

Why You’ll Love This Recipe

  • No eggs, no problem! Perfect for dietary restrictions or pantry shortages.
  • Customizable texture: Bake it as a layer cake, sheet cake, or cupcakes .
  • Oreo overload: Cookies are folded into the batter and frosting for double the crunch.
  • Beginner-friendly: Minimal tools required—just a bowl, whisk, and love for Oreos!

Ingredients You’ll Need

(Makes one 9-inch two-layer cake)

For the Cake

  • 4 cups (560g) all-purpose flour – Skip cake flour; all-purpose works best here .
  • 1 tbsp + 2 tsp baking powder – Ensure it’s fresh for maximum rise.
  • ½ tsp baking soda – Reacts with vinegar for a light crumb.
  • ½ tsp salt – Balances sweetness.
  • 2 cups (480ml) whole milk – Plant-based milk works for a dairy-free version .
  • 2 tbsp apple cider vinegar – Creates “buttermilk” for moisture.
  • 1 cup (230g) unsalted butter – Softened. Or use oil for a denser, moister texture .
  • 2 cups (400g) granulated sugar – Caster sugar preferred for finer texture.
  • ¼ cup (60g) plain yogurt – Full-fat adds richness; sour cream is a great swap .
  • 2 tsp vanilla extract – Pure vanilla elevates the flavor.
  • 12–14 Oreos – Remove the cream to prevent holes in the cake . Crush into chunks for batter.

For the Oreo Buttercream

  • 2 cups (460g) unsalted butter – Softened.
  • 8 cups (960g) powdered sugar – Sifted to avoid lumps.
  • 4 tbsp milk/heavy cream – Adjust for desired consistency.
  • 12–14 Oreos – Finely crushed (use a food processor).

Step-by-Step Instructions

1. Prep Like a Pro

  • Preheat the oven to 350°F (180°C). Grease two 9-inch pans and line with parchment paper.
  • Mix dry ingredients: Sift flour, baking powder, baking soda, and salt. Set aside.
  • Make “buttermilk”: Combine milk and vinegar; let sit 5–8 minutes until curdled .

2. Cream & Combine

  • Beat butter and sugar until pale and fluffy (3–4 minutes). Add yogurt and vanilla; mix again.
  • Alternate additions: Add dry ingredients in three parts, alternating with the milk mixture. Start and end with flour to avoid overmixing .
  • Fold in Oreos: Gently stir in crushed cookies. Don’t overmix—grey batter is a no-no!

3. Bake to Perfection

  • Divide batter evenly between pans. Bake 24–26 minutes until a toothpick comes out clean.
  • Cool completely before frosting. Warm cakes crumble easily!

4. Whip Up the Buttercream

  • Beat butter until creamy. Gradually add powdered sugar, milk, and vanilla.
  • Mix in Oreo crumbs just before frosting to maintain crunch .

Frosting & Decoration Ideas

  • Classic buttercream: Layer generously between cakes and cover the exterior.
  • Ganache drip: Melt dark chocolate with cream for a glossy finish .
  • Whipped cream twist: Fold Oreo crumbs into lightly sweetened whipped cream for a lighter option .
  • Top it off: Add mini Oreos, sprinkles, or cookie shards for flair.

Pro Tips from My Kitchen

  • Room-temperature ingredients ensure even mixing and a smoother batter .
  • Crush Oreos wisely: Use a rolling pin for chunky batter pieces and a food processor for fine frosting crumbs .
  • Freeze unfrosted layers for up to 2 months—thaw before decorating .
  • Microwave hack: Craving a single serving? Try a 3-minute Oreo mug cake .

Variations to Try

  • Chocolate base: Add ⅔ cup cocoa powder to the dry ingredients .
  • Gluten-free: Swap all-purpose flour for a 1:1 gluten-free blend .
  • Vegan version: Use plant-based butter, milk, and yogurt.

FAQs

Q: Can I leave the Oreo cream in the cookies?
A: It’s best to scrape it off—the cream melts and creates uneven holes .

Q: Why did my cake sink?
A: Overmixing or expired leavening agents are likely culprits. Always check dates!

Q: Can I use store-bought frosting?
A: Sure, but homemade buttercream tastes fresher and holds up better.

Final Thoughts

This eggless Oreo cake is a celebration of simplicity and flavor. Whether you’re a baking novice or a seasoned pro, its foolproof steps and customizable elements make it a crowd-pleaser. Pair it with coffee, ice cream, or sheer joy—it’s guaranteed to disappear fast!

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