Make the ultimate gluten-free Oreo cake with moist cookies-and-cream layers, fluffy Oreo buttercream, and two easy gluten-free cake options.
Rich, moist, and packed with cookies-and-cream flavor, this Ultimate Gluten-Free Oreo Cake Recipe is an impressive dessert for birthdays, holidays, and special celebrations. Tender vanilla cake layers are filled with crushed gluten-free Oreo cookies, then covered with a fluffy Oreo buttercream that offers the perfect balance of creamy sweetness and chocolate cookie crunch.
This recipe includes two cake options. Choose the custom flour blend for a cake made with individual gluten-free flours, or select the Measure for Measure version for a simpler preparation. Both options produce a delicious cookies-and-cream layer cake finished with the same rich Oreo buttercream frosting.
Directions
Step 1: Prepare the Oven and Cake Pans
Preheat the oven to 350°F. Grease two 8-inch or 9-inch round cake pans and line the bottoms with parchment paper. Lightly coat the parchment paper with nonstick cooking spray.
Step 2: Choose the Cake Option
Prepare either Option 1 with the custom gluten-free flour blend or Option 2 with gluten-free Measure for Measure flour. Do not combine the two cake formulas.
Step 3: Mix the Dry Ingredients for Option 1
If making the custom flour blend cake, whisk together the sweet rice flour, white rice flour, tapioca flour, brown rice flour, xanthan gum, baking powder, baking soda, and salt in a medium bowl. Set the mixture aside.
Step 4: Prepare the Option 1 Batter
If using butter, beat the softened butter and granulated sugar in a large mixing bowl until light and fluffy, about 3 to 4 minutes. If using neutral oil, beat the oil and sugar until thoroughly combined.
Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
In a separate bowl, stir together the milk or buttermilk and sour cream. Alternately add the flour mixture and the milk mixture to the butter mixture, beginning and ending with the flour mixture. Mix only until combined. Gently fold in the crushed gluten-free Oreo cookies.
Divide the batter evenly between the prepared cake pans.
Step 5: Prepare the Option 2 Batter
If making the Measure for Measure cake, beat the softened butter and granulated sugar in a large bowl 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.
Alternately add the flour mixture, milk, and sour cream to the butter mixture. Mix until the batter is smooth and combined. Fold in the crushed gluten-free Oreo cookies.
Divide the batter evenly between the prepared cake pans.
Step 6: Bake the Cake Layers
Place the cake pans in the preheated oven. Bake for 22 to 28 minutes, or until a toothpick inserted into the center of each cake comes out clean.
Allow the cakes to cool in their pans for 10 minutes. Carefully turn them out onto a wire rack and let them cool completely before frosting.
Step 7: Make the Oreo Buttercream
Place the softened butter in a large mixing bowl and beat until smooth and creamy.
Gradually add the confectioners’ sugar, about 1 cup at a time, mixing on low speed after each addition until incorporated.
Add the vanilla extract and 3 tablespoons of heavy cream. Beat the frosting on medium-high speed for 3 to 4 minutes, or until light and fluffy. If necessary, add the remaining tablespoon of cream to reach the desired spreading consistency.
Fold the finely crushed gluten-free Oreo cookies into the buttercream.
Step 8: Fill the Cake
Place one completely cooled cake layer on a serving plate or cake stand. Spread a generous, even layer of Oreo buttercream over the top.
For additional cookie texture, sprinkle a layer of crushed gluten-free Oreo cookies over the buttercream before adding the second cake layer.
Step 9: Frost the Cake
Place the second cake layer over the filling. Cover the top and sides of the cake with the remaining Oreo buttercream.
Smooth the frosting with an offset spatula or form decorative swirls for a bakery-style presentation.
Step 10: Decorate and Chill
Sprinkle additional crushed gluten-free Oreo cookies over the cake. If desired, arrange whole or halved gluten-free Oreo cookies around the top edge.
Chill the assembled cake for 20 to 30 minutes before slicing to help produce cleaner cuts.
Notes
Choose only one cake option. The custom flour blend and Measure for Measure version are complete, separate cake formulas and should not be combined.
For the best cake texture, bring the eggs, milk, sour cream, and other refrigerated cake ingredients to room temperature before mixing.
When preparing Option 1, buttermilk adds extra moisture and tenderness, but whole milk may also be used.
If using a Measure for Measure flour, choose one formulated as a direct replacement for wheat flour and follow the recipe quantities provided. Different gluten-free flour blends can produce different results.
Finely crushed gluten-free Oreo cookies blend more evenly into the buttercream. Slightly larger cookie pieces provide more noticeable crunch but may make the frosting harder to spread smoothly.
Make sure the cake layers have cooled completely before assembling the cake. Frosting warm layers can cause the buttercream to soften or slide.
Store the frosted cake covered in the refrigerator for up to 5 days. For the best flavor and texture, allow refrigerated slices to stand at room temperature for about 20 minutes before serving.
Check the labels on the cookies, flour, confectioners’ sugar, vanilla extract, baking powder, nonstick cooking spray, and other packaged ingredients to confirm they are appropriate for a gluten-free diet.
Prevent cross-contact by using clean pans, utensils, preparation surfaces, and serving equipment.
