This Eggless Chocolate Oreo Cake is super moist, delicious, and chocolatey with soft and tender crumbs. It can be a great birthday treat or a party dessert to please your family and friends!
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.
Moist and Decadent Eggless Chocolate Oreo Cake
I have wanted to make an Oreo cake for a long time, as my son loves these cookies. Finally, after a few trials, I made 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.
We don’t need to use a lot of Oreo cookies to make this cake. Adding Oreo crumbs to the cake batter makes the cake soft and moist and deepens the dark cocoa flavor and color.
Why You Will Love This Cake
- This Eggless Chocolate Oreo Cake recipe is easy and quick.
- The cake is super moist and delicious.
- It has soft and tender crumbs.
- It is frosted with light and creamy Oreo whipped cream.
- The cake is full of chocolatey and oreo flavors.
- It makes a great birthday cake.
How To Make Eggless Chocolate Oreo Cake
Making The 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 the milk, mix, and set aside.
- Instead of white vinegar, we can use the same amount of lemon or lime juice.
- Grind the Oreo cookies in 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.
- In a large mixing bowl, mix oil, sugar, prepared buttermilk (milk + white vinegar), and pure vanilla.
- Add the flour mixture and crushed Oreo cookies to 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 the cakes to 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 to low and add crushed Oreo cookies. Mix for a few seconds until well incorporated.
Assembling and Frosting the Cake
- Ensure the cake layers are completely cooled down before you frost the cake.
- Using a large serrated knife, slice a thin layer from the tops of both cake layers to create a flat surface. Since my cake layers were flat on top, I didn’t need to cut the thin layer.
- Place one cake layer on the cake stand, rotating stand, or serving plate.
- Cover the top with frosting evenly, then place the second layer on top.
- 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.
Preparing The Baking Pans
The best practice is to grease the pan and line it with parchment paper. Then, grease the parchment paper.
If you don’t want to use parchment paper, generously spray the pan with non-stick oil. You can also grease the pan with butter and lightly flour it, tapping the pan to remove any excess flour.
Baking Tips Eggless Chocolate Oreo Cake
Measuring: Measure the ingredients correctly. If you have a kitchen scale, use it to weigh the ingredients for the best result.
Milk: To make DIY buttermilk, use full-fat or whole milk. You can also use low-fat milk, but do not use fat-free dairy.
Mixing the Batter: Do not overmix the cake batter; overmixing will make the cake denser.
Baking: Every oven is different, so keep an eye on the cake after 24 minutes of baking. Overbaking will make the cake dry and dense.
Milk Powder: It holds the whipped cream for a more extended time. However, it is optional; skip it if you don’t have it.
Icing Sugar: Add more or less sugar according to your preference. With 5-6 tablespoon of icing sugar, the whipped cream will be moderately sweet.
FAQ For Eggless Chocolate Oreo Cake
I made this cake using both flours. In my honest opinion, I prefer cake flour. It makes the cake delicate and gives it more tender crumbs.
Cake flour has slightly less protein content than all-purpose flour. Less protein content means less gluten will be formed while making the batter, which 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. The other way is to make homemade cake flour substitutes.
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 of flour from this, and you will have 14 tablespoon of flour. Next, add 2 tablespoon of 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 of cornstarch. Again, sifting is critical to incorporate the air to make the flour light and fluffy.
If you are confused about which cocoa powder to use, Dutch-process or natural, go with what you have in your pantry. You can bake this cake with either one.
However, I used Dutch-processed cocoa powder to make this cake. I have both available in my pantry, but I prefer Dutch-process. I love how Dutch-process cocoa powder provides a darker color to the cake with a mellow taste. 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.
Generally, eyeballing is good enough to divide the batter into each pan. But if you want to be precise, there are a couple of techniques.
Pour the batter into a large measuring cup, and check how much batter you have in total. Then, divide it in half and pour it into each pan.
The other way is to use a scale. First, weigh your batter and check the weight of the pan. Then, divide the batter equally into each pan.
It is possible to make this cake with only one layer. The recipe is very straightforward, with only a few ingredients, so you just have to divide each element in half and bake the cake in one pan.
I often do this when we crave a chocolate cake or when my son suddenly asks. You get a small cake with one layer, 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 a sweet treat with your cup of tea or coffee, do not frost the cake; enjoy it as it is with your afternoon tea or coffee.
Oreo Cookies For This Cake
I added crushed Oreo cookies to the batter, which made the cake beautifully darker, moister, and flavorful.
There is no need to remove the cream from the cookies. Instead, throw them 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. I have added a cup of Oreo cookie crumbs to the Oreo whipped cream. However, you can add more or fewer cookie crumbs as you desire in the whipped cream frosting.
More Eggless Cakes
Recipe Card
Eggless Chocolate Oreo Cake / Easy Eggless Oreo Cake
Ingredients
For Oreo Chocolate Cake:
- 2 cups (240g) cake flour or all-purpose flour
- ⅔ cup (60g) cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (180ml) oil (sunflower, canola, or vegetable)
- 1¾ cups (350g) granulated sugar
- 2 cups (480ml) milk + 1 tablespoon white vinegar
- 1 cup crushed oreo cookies (approximately 10 cookies)
- 1 tablespoon pure vanilla
For Oreo Whipped Cream:
- 2 cups (480ml) whipping cream
- 6 tablespoon icing sugar (More or less as needed)
- 4 tablespoon milk powder (Optional)
- 2 teaspoon pure vanilla
- 10 Oreo cookies crushed
Instructions
For Eggless Chocolate Oreo Cake:
- Preheat oven to 350° F. Grease two 9-inch or 8-inch pans with oil spray or with melted butter and line them with parchment paper. Grease the parchment paper as well. Set aside.
- Add 1 tablespoon white vinegar into milk, mix and set aside.
- Grind the Oreo cookies into a blender or food processor into fine crumbs, set aside.
- In a bowl, sift flour, cocoa powder, baking powder, baking soda, and salt together, whisk well. Set aside.
- In a large mixing bowl, mix oil, sugar, prepared buttermilk (milk + white vinegar), and pure vanilla.
- Add flour mixture and crushed Oreo cookies into wet, and mix until well combined. But do not overmix.
- Pour the batter evenly into two pans. 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.
For 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 soft peak. Turn the speed on low and add crushed Oreo cookies. Mix for few seconds until well incorporated.
Assemble the Cake and Frost:
- Make sure that the cake layers are completely cool down before you start to frost the cake.
- Using a large serrated knife, slice a thin layer off 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 or 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.
Notes
- Measuring: Measure the ingredients correctly. If you have a kitchen scale, use it to weigh the ingredients for the best result.
- Milk: To make DIY buttermilk, use full-fat or whole milk. You can also use low-fat milk, but do not use fat-free dairy.
- Mixing the Batter: Do not overmix the cake batter; overmixing will make the cake denser.
- Baking: Every oven is different, so keep an eye on the cake after 24 minutes of baking. Overbaking will make the cake dry and dense.
- Milk Powder: It holds the whipped cream for a more extended time. However, it is optional; skip it if you don’t have it.
- Icing Sugar: Add more or less sugar according to your preference. With 5-6 tablespoon of icing sugar, the whipped cream will be moderately sweet.
Kavita Kikla says
Hi jigna, thank you for your recipes in eggless baking. I have tried a few recipes and they have turned out really good. I wanted to know which chocolate cake recipe can be used for a swiss cake roll. Should I use the extra moist one? I used the vanilla cup cakes recipe to make a tri colored marble cake and the cake turned out amazing. Now I want to make a swiss roll and I have tried a few from other websites but they didn’t work. Could you please help. Thank you once again for the amazing recipes.
Jigna says
Hi Kavita, thank you so much for your kind words!
I have tried my this https://vegehomecooking.com/eggless-chocolate-cake for making a swiss roll.
It came out soft and moist, but there were cracks while rolling it out. So it was not a complete success.
But I am trying, and will soon come out with a chocolate swiss roll recipe.
So, I would say that don’t go with the recipe which is super moist and the cake batter is too thin.
I hope this will help, and stay tuned for the swiss roll recipe!😊
Anonymous says
Hi Jigna,
Thank you for your prompt reply. If I get a good recipe for the swiss roll I will definitely be happy to share it with you
Nazma shaik says
Hello jigna. If possible can u send the measurements in gms that will be helpful thanks in advance
Jigna says
Hi Nazma, I have updated the recipe with the weight measurements. You will now have the recipe with gms.
Happy baking!
Irene says
Hi Jigna,
Can I substitute the milk with soy milk or pea milk for this recipe?
For those that can’t take dairy..
Jigna says
Hi Irene, I think you can make the cake with dairy-free milk.
I have not tried any recipe using soy or pea milk. So, I am not sure about the flavor this dairy-free milk will provide. The other options are almond or cashew milk.