Easy and Fluffy Eggless Oreo Cake

a slice of egg-free oreo cake on a white plate with the whole cake on the background.

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!

Course Dessert

Cuisine American

Prep Time 1

Cook Time 45

Total Time 1 45

Servings servings

Calories 1093kcal

Author Oriana Romero

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

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.

Notes

Store: 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.

Freeze: 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.

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 9x13 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.

Eggless Baking Extra 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.
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.

If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.

Before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section.

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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition