Gluten Free Oreo Cake

This gluten free oreo cake is soft, tender and so easy to make. With a vanilla cake base, crushed oreos and a drool worthy oreo buttercream you won’t be able to resist. A totally crowd pleasing recipe!

This gluten free Oreo cake may or may not be my most favorite cake I’ve ever made. I love all cake, but this one takes the (literal) cake.

It has a simple gluten free vanilla cake base, lots of chopped oreos and is finished with the creamiest oreo buttercream. The whole thing is gluten free with the option to be dairy free, which makes it perfect for any birthday so it’s very allergen friendly!

It’s incredibly easy to make (one bowl!), moist, tender, perfectly sweet and buttery and an all around crowd pleaser. And before you ask, yes, gluten free oreos are a real thing!

They launched about a year ago and taste exactly the same as the regular kind. If you love this recipe,try my gluten free chocolate cake or mint chocolate cake next!

Before we get started…

You can make this recipe in either 3 six in pans or 2 eight inch pans. Just note the different bake times!
For the frosting, you want to crush the oreos really well so it goes on as smoothly as possible.

How to make gluten free oreo cake

Beat butter and sugar. Cream together the room temperature butter and sugar until nice and fluffy, about 1 minute.

Beat in all wet ingredients. Add in the eggs, yogurt, milk and vanilla extract. Be sure to use all room temperature ingredients for best results.

Add in dry ingredients. Beat in the flour, baking powder and salt until combined.

Fold in oreos. I like to chop the oreos into different sized pieces, keeping some larger and some smaller. The larger ones will soften completely while baking and create a really nice texture in the cake.

two photos showing how to mix the wet ingredients

Add to pans and bake. Add to your prepared cake pans, either three 6 inch pans or two 9 inch pans.

Make buttercream. Once the cake has cooled, make the oreo buttercream with butter, powdered sugar, vanilla, milk and oreos.

Frost and enjoy! Add frosting between each layer, then around the outside of the cake. I opted to decorate with a chocolate ganache drip and more buttercream, but you can also leave it plain and simple!

two photos showing how to make the batter

How to keep cake moist

Gluten free desserts get a bad rap. They’re usually thought of as dry and flavorless, but I promise this oreo cake is anything but.

The butter, eggs and yogurt in the cake itself will work to keep it incredibly moist and tender, but there are a few things you can do to keep it even more moist for several days.

One, keep it very tightly sealed/covered. This goes for when it is frosted but also before you frost it if you’re making it in advance.

Second, try not to over-bake! Getting bake times right can be tricky, you don’t want to underbake or the center can collapse, but you also don’t want to over bake and have a dry cake. Check with a toothpick, it should come out mostly clean with a few moist crumbs.

gluten free oreo cake with a slice cut open on a cake stand

Tips on making this in advance

You can easily make this cake ahead of time! There are a few ways you can do this, but my preferred method is to make the cake, let it cool completely, then add frosting between each layer and do a thin crumb coat around the sides.

Adding the frosting will help keep the cake itself nice and moist since the buttercream will somewhat seep into the cake.

However, if you don’t want to frost right away, just make the cake, let it cool completely, wrap each layer tightly in plastic wrap, then place in a ziplock bag in the fridge for up to 48 hours.

If you want to chill it for longer, your best bet is to freeze the layers instead for up to 1 week. Let defrost, then add the buttercream and enjoy!

two slices of the gluten free oreo cake on a plate

Can I make it dairy free or vegan

Yes! Just use dairy free butter and dairy free greek yogurt. I like the Kite Hill Greek Style yogurt here. I don’t recommend a regular yogurt because it won’t be as thick and can thin out the batter too much.

This cake calls for 4 eggs, which is far too many to safely replace them with an egg replacer. The real eggs are essential for the texture of the cake.

Do gluten free cakes taste different?

Honestly, no! This cake is just as moist, flavorful and delicious as a regular oreo cake. However, if you are not gluten free, you are welcome to just use regular all purpose flour.

I am unable to test my recipes this way so I cannot guarantee the results, but it should work!

gluten free oreo cake on a plate with a bite taken out

More cakes you’ll love!

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