This Easy and Fluffy Eggless Oreo Cake is soft and buttery with plenty of sweet Oreo cookies. Simple to make with pantry staples. This is a fun, and delicious cake for Oreo lovers! The recipe includes step-by-step photos and lots of tips. Notes are included in the recipe to make it as a 2 layer cake, sheet cake, or cupcakes.
This Oreo cake is beyond delicious! You’ll love this fluffy, made-from-scratch egg-free cake filled with cookie pieces and covered with a to-die-for Oreo buttercream.
Easy and Fluffy Eggless Oreo Cake Recipe Highlights
- It’s soft and buttery.
- The texture is amazingly light, springy, and fluffy.
- Plenty of sweet Oreo cookies.
- The cake batter doesn’t require anything complicated.
- It’s made with simple ingredients.
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Flour: Standard all-purpose flour works best here, skip the cake flour, bread flour and wheat flour.
- Baking powder & Baking soda: Make sure they’re not expired.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Milk: For baking, I like to use whole milk. However, you can use any milk you have handy.
- Vinegar: You can also use apple cider vinegar or white vinegar.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Sugar: Regular white sugar, also known as caster sugar.
- Yogurt: You can substitute plain yogurt for plain sour cream. I recommend using the full-fat versions. If sour cream is difficult to find in your country, learn How to Make Sour Cream at Home.
- Vanilla: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
- Oreo cookies: I recommend scraping the cream filling from the Oreos, since it will melt during the baking time and leave big holes in the cake. You can discard or save the cream to mix into your frosting.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Mix Dry Ingredients
Sift the flour, baking powder, baking soda, and salt together into a large bowl.
2 – Combine Milk and Vinegar
In a mixing bowl or liquid measuring cup, combine the milk and vinegar. Let the mixture rest for 5 to 8 minutes, until thickened and curdled.
3 – Cream The Butter and Sugar
Using an electric hand mixer or a stand mixer, beat the butter and sugar until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add the yogurt and vanilla; continue beating.
4 – Add Dry Ingredients and Milk
Add the flour mixture in three batches, alternating with the milk mixture, beginning and ending with the flour mixture.
5 – Add the Chopped Oreos
Fold in the crushed Oreos.
6 – Divide The Batter & Bake
Evenly divide the batter among the prepared pans. Bake until a toothpick inserted in the center comes out clean.
7 – Make The Buttercream
Using an electric hand mixer or a stand mixer on medium speed, beat the butter until smooth and creamy, 3 to 4 minutes. Add the confectioners’ sugar, and keep mixing until incorporated. Add the milk, vanilla, and salt; beat on low speed for 1 minute, then increase the speed to medium-high and beat for 4 to 5 minutes until the frosting is smooth, fluffy, and spreadable, scraping down the bowl once or twice. Add the crushed Oreos and whip until smooth.
Pro Tip: If you want to store it for later use, I recommend not adding the crushed Oreos; add them only when you are ready to use the buttercream. Otherwise, the cookies will lose their crunchiness.
8 – Assemble and Decorate
When it comes to decorating cakes, it’s up to you!
This time, I frost the cake with Oreo Buttercream and then added a ganache drip on top. Finished it up with a few buttercream swirls and mini-Oreos. For a simple look, frost the cake with buttercream and add more chopped Oreos on top.
To know more about how to assemble cakes, check out my How To Stack A Layer Cake For Beginners post.
Quick Baking Tips
I recommend removing the cream between the cookies since it will melt during the baking time and leave big holes in the cake.
The Oreos for the cake batter must be just roughly chopped. I do this by hand, so I make sure they are not super small. You can also put them in a Ziploc bag and whack ’em with a rolling pin.
The Oreos for the buttercream must be crushed until super-fine crumbs, I like to use a food processor. Otherwise, when you pipe the swirls on top, the cookie pieces will clog the piping tip.
After adding the chopped Oreos to the cake batter, don’t over-mix or you’ll end up with a grey cake.
Measure the ingredients correctly. I highly recommend using a kitchen scale. Don’t be intimidated by using a kitchen scale for baking. It’s so easy to use and saves you from wasting ingredients, time, and effort.
Preheat the oven at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
Don’t overmix the batter. Instead, mix just until you’ve evenly distributed the ingredients throughout the batter.
Bake the batter as soon as it is ready.
Don’t open the oven door until your baked good has set. Leave the oven closed until the minimum time stated in the recipe.
Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours.
Frequently Asked Questions
You can, but I find that regular milk produces a better texture for this cake.
You don’t need to, but I recommended it since it will melt during the baking time and leave big holes in the cake. You can discard or save the cream to mix into your frosting.
The cream filling in the Oreos melt during the baking time and leaves big holes in the cake. The solution is to remove the cream of the Oreos before adding them to the batter.
I recommend you use about 1 – 1 1/2 cups of buttercream between each cake layer and reserve about 3 cups for the outside of the cake.
Substitutions & Additions
Extra Oreo Crunch: To take this cake to the next level, you can add crushed Oreos between layers.
Yogurt: You can substitute plain yogurt for plain sour cream. I recommend using the full-fat versions.
Extra White Cake: if you want to keep the crumb of the Oreo cake lighter in color, substitute pure vanilla extract for clear vanilla. I like McCormick Culinary Clear Imitation Vanilla Extract.
Oreos: You can substitute chocolate Oreos or vanilla Oreos, or another flavor of Oreos you want.
Another Cake Pans
Two Layer Cake: Divide the batter between 2 9-inch round pans. Bake at 350ºF (180ºC) for around 24-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, the cakes are done. The frosting yields enough for filling and frosting a 2- or 3-layer cake.
Sheet Cake: Pour batter into prepared a 9×13 inch cake pan. Bake for around 32-35 minutes or until the cake is baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cake to cool completely in the pan set on a wire rack. The cake must be completely cool before frosting.
Cupcake: To make cupcakes, use my Eggless Oreo Cupcakes recipe.
Pro Tip: When adapting cake recipes for another cake pan, my #1 tip is to only fill each cake pan ¾ of the way full – NO higher! Use the extra batter, if any, to make cupcakes or mini cupcakes. Keep in mind dark-colored pans typically take less time in the oven and light-colored pans usually require longer.
Adapt This Recipe for Other Food Allergies
This recipe is egg-free, but you can certainly adapt it to other food allergies.
Gluten-Free: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand.
Dairy-Free: Use your favorite plant-based milk, dairy-free, or vegan butter. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors.
My favorite dairy-free butter brands for baking are:
Also, use dairy-free yogurt.
Storing & Freezing Instructions
Unfrosted cake layers can be stored at room temperature for up to 2 days. A frosted cake can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To freeze, skip frosting the cake. Instead, let the cake layers cool completely, wrap the cake or slices tightly in plastic wrap and place it in a plastic double zipper quart freezer bag. Freeze the cakes for up to 2 months. Thaw at room temperature before frosting and serving.
Keep in mind that the cakes will lose some of their fluffiness if refrigerated or frozen.
More Eggless Cake Recipes You’ll Love!
- Eggless Vanilla Cake Recipe
- The Best Eggless Chocolate Cake Ever
- Eggless Red Velvet Bundt Cake
- Eggless Lemon Cake
- Easy Eggless Coffee Cake
- Browse more egg-free cake recipes
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Easy and Fluffy Eggless Oreo Cake
Equipment
Ingredients
For the Eggless Oreo Cake:
- 4 cups (560 g) all-purpose flour
- 1 tablespoon + 2 teaspoons (20 g) baking powder
- 1/2 teaspoon (3 g) baking soda
- 1/2 teaspoon (2 g) salt
- 2 cups (480 ml) milk
- 2 tablespoons (30 ml) apple cider vinegar
- 1 cup (230 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 1/4 cup (60 g) plain regular yogurt
- 2 teaspoons (10 ml) pure vanilla extract
- 12 – 14 Oreo cookies, crushed (about 120 g)
For the Oreo Buttercream:
- 2 cups (460 g) unsalted butter, softened
- 8 cups (960 g) confectioners’ sugar, sifted
- 4 tablespoons (60 ml) whole milk or heavy cream
- 2 teaspoons (10 ml) pure vanilla extract
- 1/2 teaspoon (2 g) salt
- 12 – 14 Oreos (about 120 g), finely crushed
To Decorate (optional)
- Chocolate Ganache
- 6 to 8 Mini Oreo cookies
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Make the Eggless Oreo Cake:
- Preheat the oven to 350ºF (180ºC). Line three 7-inch (18-cm) round cake pans with parchment paper. Lightly grease with baking spray with flour.
- Sift the flour, baking powder, baking soda, and salt together into a large bowl.
- In a mixing bowl or liquid measuring cup, combine the milk and vinegar. Let the mixture rest for 5 to 8 minutes, until thickened and curdled.
- Using an electric hand mixer or a stand mixer, beat the butter on medium-high speed until creamy, 3 to 4 minutes. Add the sugar and beat on high speed for 4 minutes, until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add the yogurt and vanilla; continue beating to combine, about 1 minute.
- Turn the mixer to low and add the flour mixture in three batches, alternating with the milk mixture, beginning and ending with the flour mixture. Beat until just combined, 30 to 45 seconds. Do not overmix. Fold in the crushed Oreos.
- Evenly divide the batter among the prepared pans.
- Bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans on wire racks for 10 minutes, then remove from the pans. Allow the cakes to cool completely, right-side up, on wire racks before removing the parchment paper.
Make The Oreo Buttercream:
- Using an electric hand mixer or a stand mixer on medium speed, beat the butter in a large bowl until smooth and creamy, 3 to 4 minutes.
- Reduce the mixer speed to low, add 2 cups of the confectioners’ sugar, and keep mixing until incorporated. Next, add the milk, vanilla, and salt. Once combined, add the remaining confectioners’ sugar; beat on low speed for 1 minute, then increase the speed to medium-high and beat for 4 to 5 minutes until the frosting is smooth, fluffy, and spreadable, scraping down the bowl once or twice.
- Add the crushed Oreos and whip until smooth.
- Use the buttercream immediately. Note: If you want to store it for later use, I recommend not adding the crushed Oreos; add them only when you are ready to use the buttercream. Otherwise, the cookies will lose their crunchiness.
Assemble and Decorate:
- Level the tops of the cakes with a cake cutter or a long, serrated knife as needed.
- Line the edges of a cake platter with four strips of parchment paper to keep the platter clean.
- Place the first cake layer on the platter. Spread 1 cup of buttercream evenly over the top. Top with the second cake layer, pressing lightly to adhere. Repeat to add the third layer. Then spread about 1 1/2 cups of buttercream evenly over the top and sides of the cake. You can smooth the cake’s top and sides with the edge of an offset spatula to smooth out any bumps. Refrigerate the cake for 15 minutes.
- Add the chocolate ganache drip: Use a spoon to add the ganache around the top edge of the cake and gently push it over the edge so that it falls, creating a drip. Continue adding drips around the outer edge until you’ve gone all the way around. Then fill in the center, pouring the remaining ganache onto the top of the cake and using your offset spatula to spread it evenly. Refrigerate the cake for 15 minutes to set the drip.
- Place the remaining buttercream in a piping bag fitted with your favorite piping tip. Add as many swirls or rosettes on the top of the cake as you like, then top with mini Oreos. Remove the parchment paper and serve.
- I recommend removing the cream between the cookies since it will melt during the baking time and leave big holes in the cake.
- The Oreos for the cake batter must be just roughly chopped. I do this by hand, so I make sure they are not super small. You can also put them in a Ziploc bag and whack ’em with a rolling pin.
- The Oreos for the buttercream must be crushed until super-fine crumbs, I like to use a food processor. Otherwise, when you pipe the swirls on top, the cookie pieces will clog the piping tip.
- After adding the chopped Oreos to the cake batter, don’t over-mix or you’ll end up with a grey cake.
- Extra Oreo Crunch: To take this cake to the next level, you can add crushed Oreos between layers.
- Extra White Cake: if you want to keep the crumb of the Oreo cake lighter in color, substitute pure vanilla extract for clear vanilla. I like McCormick Culinary Clear Imitation Vanilla Extract.
- Oreos: You can substitute chocolate Oreos or vanilla Oreos, or another flavor of Oreos you want.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Instead, mix just until you’ve evenly distributed the ingredients throughout the batter.
- Bake the batter as soon as it is ready.
- Don’t open the oven door until your baked good has set. Leave the oven closed until the minimum time stated in the recipe.
- Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Hi! Thank you so much for sharing your recipes! My daughter has an egg allergies and your recipes are so helpful and great. I made your funfetti cake for her and she LOVED it. I’m hoping to make this Oreo cake for her birthday. She’s a big chocolate lover and she loves to order a chocolate Oreo blizzard at Dairy Queen, so I was hoping maybe you could tell me how much cocoa/chocolate would be needed to make this Oreo Buttercream into a Chocolate Oreo Buttercream for this recipe? Thank you so much again!
Hello Mandi! You’re very welcome! 🌟 I’m absolutely thrilled to hear that the funfetti cake was a hit with your daughter—it’s always wonderful to see kids enjoying their treats! 😊 And happy early birthday to her! 🎂 Your plan to make an Oreo cake for her birthday sounds fantastic, especially considering her love for chocolate and Oreo blizzards. For the frosting, I recommend using my chocolate frosting recipe (Easy Chocolate Frosting) and adding the oreo crumbs. Make sense? I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
This recipe is excellent! Flavor is sweet, texture is so so fluffy. My whole family loved it. I have been on a long trek to find a really good egg free cake recipe and so happy to have one now. Wish I found your site earlier!!
Hello Jennifer! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Hi,
This is another recipe of yours that I would like to try.
I do not want a layered cake. So was wondering if I could divide the measurements by 3 and bake in a 6″ pan(for the height) for maybe 35 minutes & do the same with buttercream.
That will be flour 560 gms/3 =187 gms & all other ingredients accordingly.
Will it work?
Hello Oopa! Yes, you can scale down the recipe. Make sure you adjust the baking time accordingly and to fill the cake pan 2/3 full. Hope this helps!
Do you have a recipe for the ganache?
Hello Melanie! My ganache recipe is in my cookbook (page 165). Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hello, I feel like the measurements may be off on this cake. I made the cake and the 4 cups of flour made it very very dense . Maybe it should be 2? Also, the 8 cups of powdered sugar for the icing seems like it should be 4 cups from the instructions.
Hello Jill! This is a recipe for a 3-layer cake so 4 cups will make enough batter for all the layers. The buttercream will be used between layers, sides, top, and decoration so you want to make sure you have enough too. Thanks for your interest in my recipe.