Making this Eggless Chocolate Oreo Cake is beyond easy, and the recipe comes together quickly. I frosted the cake with Oreo whipped cream, making the cake lighter and adding more Oreo flavor. The cake is absolutely stunning, decadent, and irresistible. Jump to:About The Eggless Chocolate Oreo CakeWhy You Will Love This CakeStep by Step DirectionsCake Flour or All-Purpose Flour Cake Flour SubstituteAbout Cocoa PowderOreo Cookies For This CakePreparing The Baking PansDividing Batter Evenly into Each PanFor Only One Layer of This CakeMore Eggless CakesRecipe Card
About The Eggless Chocolate Oreo Cake
I have wanted to make Oreo cake for a long time, as my son loves these cookies. Finally, after a few trials, I ended up on this perfectly moist Oreo cake. I have adapted a recipe from my Eggless Chocolate Cake / Eggless Small Chocolate Cake. Frosting this Oreo Cake with Oreo whipped cream is so heavenly. Each bite melts in the mouth with chocolate and Oreo cookie flavors. And we don’t need to use tons of Oreo cookies to make this cake. Adding Oreo crumbs into the cake batter makes the cake soft and moist and deepens the dark cocoa flavor and color.
Step by Step Directions
Making Eggless Chocolate Oreo Cake
Preheat the oven to 350° F. Grease the two 9-inch or 8-inch pans with oil spray or melted butter. Then line them with parchment paper. Grease the parchment paper as well. Set aside.
Add 1 tablespoon white vinegar into milk, mix and set aside. Instead of white vinegar, we can also use the same amount of lemon or lime juice.
Grind the Oreo cookies into a blender or food processor into fine crumbs, and set aside.
Sift flour, cocoa powder, baking powder, baking soda, and salt together in a bowl, and whisk well.
Mix oil, sugar, prepared buttermilk (milk + white vinegar), and pure vanilla in a large mixing bowl.
Add flour mixture and crushed Oreo cookies into the wet mixture, and mix until well combined. But do not overmix.
Pour the batter evenly into two pans. We can weigh the batter and pour the same exact amount of batter into each pan for even distribution. Bake the cake layers for 28-32 minutes or until the cake tester inserted into the center comes out clean.
Remove the pans from the oven and transfer them onto a cooling rack. Allow them to cool completely in the pan before removing.
Making Oreo Whipped Cream
In a bowl of a stand mixer fitted with the whip attachment, whip the cream until frothy. Then add icing sugar, milk powder, and vanilla.
Beat the cream at medium to high speed to a soft peak.
Turn the speed on low and add crushed Oreo cookies. Mix for a few seconds until well incorporated.
Assembling the Cake and Frost
Make sure the cake layers are completely cooled down before you frost the cake. Using a large serrated knife, slice a thin layer from both cake layers’ tops to make a flat surface. My cake layers were flat on top, so I didn’t need to cut the thin layer.
Take one cake layer and place it on the cake stand, cake rotating stand, or serving plate. Evenly cover the top with frosting and place the 2nd layer on top of it. Spread the frosting all over the top and sides of the cake.
After frosting, decorate the cake as you desire or enjoy it as it is.
Cake Flour or All-Purpose Flour
I made this cake using both flours. And in my honest opinion, I prefer cake flour. Cake flour makes the cake delicate and gives more tender crumbs. Cake flour has slightly less protein content than all-purpose flour. And less protein content means less gluten will be formed while making the batter. Less gluten means the cake will be soft, fluffy, and delicate. But don’t be disappointed if you don’t have cake flour. You can use all-purpose flour, too, for this exact delicious cake. And the other way is to make homemade cake flour substitutes.
Cake Flour Substitute
To make a cake flour substitute at home, we will need all-purpose flour and cornstarch. So for one cup of cake flour, you measure one cup of all-purpose flour (16 tbsp). Then remove two tablespoon flour from this, and there will now be 14 tablespoon of flour. Next, add 2 tablespoon cornstarch to 14 tablespoon of all-purpose flour. Sift the mixture of all-purpose flour and cornstarch twice. And your cake flour is ready. For this recipe, you will need to remove 4 tablespoon of all-purpose flour from 2 cups and replace it with 4 tablespoon cornstarch. Again, sifting is critical to incorporate the air to make the flour light and fluffy.
About Cocoa Powder
If you are confused about which cocoa powder to use, Dutch-process or natural, go with what you have in your pantry. So that means you can bake this cake with either one. However, I have used Dutch-process cocoa powder to make this cake. I have both available in my pantry, but I prefer Dutch-process. The reason is that I love how Dutch-process cocoa powder provides a darker color to the cake with a mellow taste. And Oreo cookies are also made with Dutch-process cocoa powder, so cocoa powder and Oreo crumbs go well together in this cake. But you will get an amazingly delicious Eggless Chocolate Oreo Cake with either one.
Oreo Cookies For This Cake
I have added crushed Oreo cookies to the batter. It makes the cake beautifully darker, moist, and flavorful. There is no need to remove cream from the cookies. Instead, throw the cookies into a blender or food processor and grind them into crumbs. I have ground the cookies into fine crumbs, but you can grind them coarsely if you want. We need a cup of Oreo cookie crumbs for the cake. And I needed ten cookies for it. And in Oreo whipped cream, I have added a cup of Oreo cookie crumbs. However, add more or fewer cookie crumbs as you desire in whipped cream frosting.
Preparing The Baking Pans
The best practice is to grease the pan and line it with parchment paper. Then, also, grease the parchment paper. If you don’t want to use parchment paper, make sure to spray the pan with non-stick oil spray generously. Or grease the pan with butter and lightly flour it; tap the pan to remove any excess flour.
Dividing Batter Evenly into Each Pan
Generally, eyeballing is good enough to divide the batter into each pan. But if you want to be very precise, there are a couple of techniques. Take the batter into a large measuring cup, and check how much batter you have in total. And then, divide it in half and pour it into each pan. The other way is to use a scale. First, weigh your batter and also check the weight of the pan. Then divide the batter with equal weight into each pan.
For Only One Layer of This Cake
If you want to make this cake with only one layer, it is possible. The recipe is very straightforward, with a few ingredients, so you just have to divide each element in half and bake the cake in one pan. That is how I often do when we are craving a chocolate cake. Or my son asks for a cake all of a sudden. You get a small cake with one layer of cake, perfect for only a few servings. We can either frost the one-layer cake with the frosting or enjoy it with a dollop of ice cream. The other best way is to top the cake with whipped cream, and a delicious dessert is ready post-dinner. If you like to have a sweet treat with your cup of tea or coffee, do not frost the cake and enjoy it as it is with your afternoon tea or coffee.
