Rich, moist, and packed with cookies-and-cream flavor, this Gluten-Free Ultimate Oreo Cake is the perfect dessert for birthdays, celebrations, or anytime a serious Oreo craving strikes. Tender vanilla cake layers are filled with crushed gluten-free Oreo cookies and finished with a fluffy Oreo buttercream frosting that delivers the perfect balance of sweetness and chocolate cookie crunch. This recipe includes two gluten-free cake options, allowing you to choose between a custom gluten-free flour blend or a simple Measure for Measure flour version.
Prep Time
30 minutes
Bake Time
25 minutes
Total Time
55 minutes plus cooling
Yield
12 servings
Option 1: Gluten-Free Oreo Cake with Custom Flour Blend
½ cup plus 1 tablespoon sweet rice flour
½ cup white rice flour
½ cup plus 1 tablespoon tapioca flour
¼ cup brown rice flour
¾ teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 stick unsalted butter, softened or ½ cup neutral oil
1 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
½ cup whole milk or buttermilk, room temperature
8 ounces sour cream, room temperature
10 gluten-free Oreo cookies, crushed
Option 2: Easy Gluten-Free Oreo Cake
½ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
½ cup milk
1¾ cups gluten-free Measure for Measure flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon vanilla extract
8 ounces sour cream
10 gluten-free Oreo cookies, crushed
Oreo Buttercream Frosting
4½ cups confectioners’ sugar
3 sticks unsalted butter, softened
3 to 4 tablespoons heavy cream
1½ teaspoons vanilla extract
10 gluten-free Oreo cookies, finely crushed
Additional crushed Oreo cookies for decorating
Prepare the Oven and Cake Pans
Preheat the oven to 350°F.
Grease and line two 8-inch or 9-inch round cake pans with parchment paper. Lightly spray the parchment with nonstick cooking spray.
Option 1: Make the Custom Flour Blend Oreo Cake
In a medium bowl, whisk together the sweet rice flour, white rice flour, tapioca flour, brown rice flour, xanthan gum, baking powder, baking soda, and salt.
In a large mixing bowl, beat the butter and sugar until light and fluffy, about 3 to 4 minutes.
Add the eggs one at a time, mixing well after each addition.
Mix in the vanilla extract.
In a separate bowl, combine the milk and sour cream.
Add the dry ingredients and wet ingredients alternately to the butter mixture, beginning and ending with the flour mixture. Mix just until combined.
Fold in the crushed Oreo cookies.
Divide the batter evenly between the prepared cake pans.
Option 2: Make the Easy Measure for Measure Oreo Cake
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
In a separate bowl, whisk together the gluten-free Measure for Measure flour, baking powder, and baking soda.
Add the flour mixture to the batter alternately with the milk and sour cream. Mix until smooth.
Fold in the crushed Oreo cookies.
Divide the batter evenly between the prepared pans.
Bake the Cakes
Place the cake pans in the preheated oven.
Bake for 22 to 28 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Make the Oreo Buttercream
In a large mixing bowl, beat the softened butter until smooth and creamy.
Gradually add the confectioners’ sugar, one cup at a time, mixing on low speed until incorporated.
Add the vanilla extract and 3 tablespoons of heavy cream.
Beat on medium-high speed for 3 to 4 minutes until the frosting becomes light and fluffy.
Add an additional tablespoon of cream if needed to reach the desired consistency.
Fold in the finely crushed Oreo cookies.
Assemble the Cake
Place one cake layer on a serving plate or cake stand.
Spread a generous layer of Oreo buttercream over the top.
Place the second cake layer on top.
Cover the top and sides of the cake with the remaining frosting.
Smooth the frosting with an offset spatula or create decorative swirls for a bakery-style finish.
Decorate
Sprinkle additional crushed Oreo cookies over the top of the cake.
For an extra dramatic presentation, place whole or halved gluten-free Oreo cookies around the edge of the cake.
Chill the cake for 20 to 30 minutes before slicing for cleaner cuts.
For the best texture, use room-temperature ingredients before mixing the batter.
Buttermilk adds extra moisture and tenderness, but whole milk works beautifully as well.
Finely crushed Oreo cookies blend more evenly into the buttercream, while larger pieces create additional cookie texture.
Store the frosted cake covered in the refrigerator for up to 5 days.
Allow refrigerated slices to sit at room temperature for 20 minutes before serving for the best flavor and texture.
For an even richer cookies-and-cream experience, add a layer of crushed Oreo cookies between the cake layers before frosting.
