recipe: chocolate oreo cookies cake (GF)

Posted: May 21, 2021

click this image for the full video tutorial: https://youtu.be/THprTd0-als

This is the BEST Oreo cake. It’s 3 layers, chocolate and fluffy. You can’t even tell it’s gluten free. I chose to make an Oreo cake that was made with black cocoa powder like Oreos are made instead of adding it to the batter itself (I love this chocolate cake version but let me know if you're interested in a white cake base with cookies and I'll test out some recipes). There are plenty of Oreos in this cake though so you will get all the flavor!

I recently visited my local Safeway grocery store and found gluten free Oreo cookies. Not a generic, or off-brand black cocoa cookies (although I love those too!) but actual Nabisco Oreos. I’m amazed it took so long to developed a gluten free version but honestly, I forgive them because these taste EXACTLY like Classic Oreo cookies. The main difference between these cookies (besides the obvious) is that gluten free is written on them. To celebrate, this post will include a:

1. Recipe: Gluten free Oreos cake

2. Recipe: Oreo cookie swiss meringue buttercream

3. Step by step on how to decorate this 5” cake

What pairs well with this cake?

I think jimmy sprinkles would be REALLY good in the buttercream for this cake. I don’t go there today but maybe another time!

Equipment:

· Stand mixer

· Glass bowl for melting chocolate

· Metal bowls for making meringue

· Spatulas

· Angled spatula

· 5” round cake pans

Ingredients:

Cake:

· Buttermilk 3/4 cup

· GF Flour 1 ¼ cup + 2 tablespoons

· Almond flour 5 tablespoons

· Black cocoa powder ¼ cup + 2 teaspoon

· Cocoa powder ½ cup

· Baking powder 1 tablespoons

· Baking soda 1 teaspoons

· Salt pinch

· Granulated sugar ½ cup + 2 tablespoons

· Brown sugar ½ cup

· Dairy-free butter 1/2 cup + 1 ½ teaspoon

· 2 large eggs (room temp)

· Vanilla extract 1 ½ teaspoon

· Coffee ½ cup + 2 tablespoons (room temp)

Oreo Swiss meringue buttercream:

· Recipe here

· Add 1 tsp of clear vanilla extract (for the that true nostalgic Oreo filling flavor)

· 15 oreos

Instructions:

How to make my Gluten-free Oreo Cake (can be done 2 days before and frozen)

Step 1. Make sure everything is room temperature and your oven is preheated 335F/168C. Line four, 5-inch cake pans and don’t grease the sides so when the cake bakes, it can crawl up the sides and get some height. This is a “one bowl” recipe so you can add things as you go along.

Step 2. Add a paddle attachment to your mixer. To make buttermilk, combine milk and vinegar and set aside (milk 3/4 cup + white vinegar 1 ½ teaspoon). In your mixing bowl, sift your gluten-free flour, almond flour, black cocoa powder, cocoa powder, baking powder, baking soda and salt. I add almond flour so we don’t get a rubbery batter as a lot of gluten free flours tend to be. You can absolutely replace the gluten-free flour with all-purpose flour if you don’t need a gluten-free recipe. Then add the sugars into this bowl and mix together (I use a whisk but you can easily use your mixer). Once the dry ingredients and sugar are all incorporated, add dairy free butter and pulse (KitchenAid stir) until it looks like wet sand (I love Country Crock’s Avocado Oil – it’s nice and neutral but also tastes great). Add your room temperature eggs one at a time, mixing on low (KitchenAid stir) with the vanilla added in last. Then on KitchenAid stir, slowly add in the room temperature coffee and buttermilk.

Step 3. Distribute the batter across your four 5-inch cake pans and use a knife or angled spatula to pull the batter to the sides. Then bang the cake pans to release any extra-large air bubbles and also fill in the edges. Bake for 33-36 minutes. Check if it’s done with a toothpick – the stick won’t come out clean but it won’t have any crumbs on it. Please see video for details.

• Tip: Loosen the edges with a thin knife or angled spatula and place on a cooling rack to cool completely.

• Tip: Make sure the cake is cooled before assembling.

How to make Oreo Swiss buttercream for one cake:

Step 4 – make 1 portion of this Swiss meringue buttercream recipe. Remove about one to 1 ½ cups of Swiss buttercream for decorating the top of the cake.

Step 5 – make Oreo buttercream. Separate cream from Gluten Free Oreo cookies and set aside. Crush the oreos in a Ziploc bag to desired size. In my video, I show two versions; one cake with very fine Oreos and one that’s less fine. Fold into Swiss meringue buttercream.

How to assemble the Oreo Cake

Step 6. Microwave Oreo cream for 30 seconds, stir and set aside.

Step 7. To assemble the cake, place 1 cake layer on a cake board and adhere with buttercream or meringue. Distribute buttercream, I use a scooper for even distribution. I build a buttercream damn, a buttercream border, and fill with some Oreo cookie pieces. Now drizzle the Oreo cream on top. Top with a second cake layer and repeat building a buttercream damn, a buttercream border, and fill with some Oreo buttercream. Continue building until the all layers are placed. Then place in the refrigerator for 15-30 minutes to help the buttercream firm.

• Tip: Make sure the cake is completely cold.

• Tip: Make sure to press gently between each cake layer to ensure the cake is secure.

Step 8. Crumb coat the cake. This is a thin layer of frosting that catches the loose crumbs and helps keep in moisture. Then frost the cake with the Oreo SMBC. Use a piping tip to mark exactly where the buttercream crown is going to go. Then take a 1M tip, and pipe the decoration on top of the cake. Place Oreos in between and tilt on an angle. Optional: I think it would be so nice to sprinkle the top with Jimmies. Then place in the refrigerator for 15-30 minutes to help the buttercream firm.

• Tip: The cake is fresh for three days and can be kept in the fridge. Allow to get to room temperature before serving for best flavor.

• Tip: Once you’ve sliced the cake, if you place plastic wrap where the slice is removed, it keeps the cake fresher and prevents drying.

Gluten free Oreo cake success!!!

Rox