Eggless Oreo Cake Recipe

The growing love for Oreo has led us bakers to incorporate Oreos into any dessert that customers want. Oreo cake is one such example for trending flavors in cakes which is loved not just by kids but adults too!

Today, I have the best Oreo cake recipe for you all. It’s fun to make and tastes so yumm!

The sponge is a soft vanilla cake with crushed Oreos added to it. It’s layered with delicious Oreo buttercream. Sounds amazing right? 

Eggless Oreo Cake Recipe Video Tutorial

How is the taste and texture of the Oreo cake?

The cake consists of a versatile eggless vanilla sponge which has been given the flavor of classic Oreos. The crushed Oreos adds not only the flavor but also a unique crunch in the sponge.

For the icing, I have made buttercream which has been given Oreo flavor too.

Unlike general American buttercream, which is grainy and extra sweet, this one is smoother and has perfect Oreo flavor.

Come let’s briefly check the ingredients going into this cake.

Key ingredients used for the recipe and their relevance

Curd– the acidity from the curd basically reacts with leavening agent like baking soda in the cake batter. This in turn helps to incorporate aeration into the batter which will make the cake soft and fluffy.

Milk– Milk adds moisture to the batter and also helps in adding richness and some color to the baked cake.

Buttermilk – it helps weaken the gluten strands in cake just enough to make it soft and fluffy.  To make instant buttermilk, I use apple cider vinegar which is mixed in room temperature milk which helps in curdle the milk.

Oreos– but of course, you will need Oreo biscuits for the Oreo cake. It’s is used in both sponge and buttercream.

Unsalted butter – it is used in buttercream for smooth silky texture. Make sure not to use salted one, as that would leave salty taste in your butter cream. For the sponge as well I have used unsalted butter and added salt separately so as to control the salt taste and quantity.

Icing sugar-many of you ask if you can grind sugar at home and use as icing sugar. As a baker, I will never recommend that. This is because market icing sugar is evenly grinder and also has 3% cornstarch in it.

Let’s get straight down to the recipe part!

All Ingredient List for Making Eggless Oreo Cake

Ingredients for Oreo cake sponge

Ingredients for Oreo Cake Sponge Quantity
All-purpose flour
275 g
Castor Sugar
200 g
Unsalted Butter
115 g
Baking Soda
1.5 g
Baking Powder
8 g
Salt
1/8 tsp
Milk
240 ml
Curd
30 g
Apple Cider Vinegar
12 g
Oreos (crushed)
60 g
Vanilla Essence
5 ml

Ingredients for Oreo Buttercream

Ingredients for Oreo Buttercream Quantity
Unsalted Butter
425 g
Milk
150 g
Icing Sugar (sifted)
185 g
Oreos
12 nos.

Ingredients For Soaking Syrup:

Ingredients for Soaking Syrup Quantity
Water
100 ml
Vanilla Essence
1 tsp

Ingredients For Chocolate Ganache (for top):

Ingredients for Chocolate Ganache Quantity
Dark Couverture Chocolate (46.5%)
50 g
Fresh Cream
100 g

Ingredients For Chocolate Ganache (for drip):

Ingredients for Chocolate Ganache Quantity
Dark Couverture Chocolate (46.5%)
50 g
Fresh Cream
50 g

Ingredients For Chocolate Garnish:

Ingredients for Chocolate Garnish Quantity
Chocolate Vermicelli
50 g
Oreos (crushed)
6 nos.

All equipment needed for the recipe

  • Measuring cups and spoons
  • Digital kitchen weighing scale
  • Bowls and spoons
  • Spatula
  • Mixer Grinder
  • Sieve 
  • Hand beater
  • 6-inch round aluminum tins (2nos.)
  • Butter paper
  • Piping Bags
  • Metal Scraper
  • Oven/OTG
  • Microwave 

Steps to prepare eggless oreo cake

For Sponge:

  1. Preheat the oven at 180C (OTG mode : upper rod + lower rod + fan). Grease and line two 6 inch round tins.
  2. In a bowl, mix milk and apple cider vinegar together. Keep aside.
  3. In a new bowl, cream butter and sugar together until light and fluffy. Now add curd, vanilla essence and mix.
  4. In another bowl sift together flour, baking powder, baking soda and salt.
  5. Now add dry ingredients and milk alternatively into the creamed butter mix (start and end with dry ingredients) and form a smooth batter.
  6. Lastly fold in crushed Oreos.
  7. Now divide the batter equally between both the tins and bake at 180C (OTG mode: lower rod only) for 35-40 minutes or until a toothpick inserted at center comes out clean.

Method For Buttercream–

  1. In a bowl, beat unsalted butter until it turns pale and fluffy.
  2. In a new bowl, mix milk and icing sugar together, until sugar dissolves.
  3. Now add milk and icing sugar mixture to the creamed butter gradually while beating.
  4. Grind oreos in a mixer and then add it to the buttercream. Give everything a quick mix.

Method For Soaking Syrup –

In a bowl mix water and vanilla essence together. Keep aside for further use.

Method For Ganache

  1. Melt dark coverture and warm the cream.
  2. Mix the two until a smooth ganache forms.

ASSEMBLY

    1. Cut each sponge in two equal layers using metal cake leveler. You will have 4 sponge layers.
    2. Prepare simple soaking syrup by mixing 100ml of water with 1 tsp vanilla essence.
    3. Place the cake board on a turn table and put some buttercream in the centre.
    4. Place the first sponge layer on the board. Now soak it well with soaking syrup.
    5. Pipe the oreo buttercream on the sponge and spread evenly using palette knife. Now add some crushed oreos.
    6. Place the second sponge layer and repeat the same above steps for layering.
    7. Finally put the last sponge layer and secure the crumbs by crumb coating the cake.
    8. Place the cake in freezer for 15-20 minutes.
    9. Now, take out the cake and frost the cake with a final coat of the buttercream. Use palette knife and metal Scraper for smooth finish. Freeze the cake again for 15-20 minutes.
    10. Transfer left over buttercream in a piping bag fitted with 1M nozzle.
    11. Spread the ganache on top and on the sides for drip effect. Decorate the top edge by piping ruffled blobs.
    12. Place chocolate balls and chocolate vermicelli on the blobs to complete the look.

Chef's Tip And Key Points

  1. Do not mix too much oreos in the sponge as that may lead to sponge getting sink from the middle.
  2. Do not over eat the butter while making buttercream. Over mixing can lead to excess air in the cream and that will leave bubbles/gaps while frosting.

Frequently Asked Questions

Q1 Can I use any flavor of oreos?

Ans. Simply yes! Here I have used the classic vanilla oreos, but if you want you can easily replace vanilla oreos with strawberry or chocolate ones.

Q2. Can I use whipped cream in place of buttercream in oreo cake?

Ans. Although I would recommend to use buttercream only as it’s more stable. However you can use whipped cream too. Beat the whipping cream till stiff peaks and add finely grind oreo cookies in it.

Q3. Can I make small oreo cake?

Ans. Definitely! You can make any size, big or small for this oreo cake. You can always try making a bento cake by reducing the recipe.

Q4. Can I replace dark chocolate ganache with white chocolate ganache?

Ans. Yes, if that’s the flavor you or client wants then you can replace it. Add any gel color for the required look.