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Gluten-free Oreo cake with cookies and cream frosting
platehacks

Gluten-Free Oreo Cake

This Gluten-Free Oreo Cake is a rich and decadent chocolate layer cake filled with cookies-and-cream flavor. Featuring moist chocolate cake, creamy Oreo frosting, and crunchy gluten-free sandwich cookies, this bakery-style dessert is perfect for birthdays, celebrations, and special occasions.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups gluten-free all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 1 cup hot coffee or hot water
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 3 tbsp heavy cream
  • 1 tsp vanilla extract
  • 12 gluten-free Oreo-style cookies, crushed
  • extra gluten-free Oreo-style cookies for decoration
  • chocolate crumbs for decoration
  • whipped cream dollops for decoration (optional)

Equipment

  • two 8-inch cake pans
  • mixing bowls
  • electric mixer
  • whisk
  • offset spatula

Method
 

  1. Preheat oven to 350°F. Grease and line two 8-inch cake pans with parchment paper.
  2. In a large bowl, whisk together gluten-free flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, beat eggs, granulated sugar, brown sugar, oil, buttermilk, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet ingredients. Stir in hot coffee or water until the batter is smooth.
  5. Divide the batter evenly between prepared cake pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool cakes completely before frosting.
  7. For the frosting, beat butter until creamy. Gradually add powdered sugar, heavy cream, and vanilla extract. Fold in crushed gluten-free cookies.
  8. Frost the cake layers and decorate with extra crushed cookies and whole sandwich cookies if desired.

Notes

Use a quality gluten-free flour blend that contains xanthan gum for the best texture. Allow cakes to cool fully before frosting to prevent melting. Hot coffee enhances the chocolate flavor without making the cake taste like coffee. Chill the frosted cake briefly before slicing for cleaner layers.