Eggless Chocolate Oreo Cake / Easy Eggless Oreo Cake

This Eggless Chocolate Oreo Cake is super moist, delicious, and chocolatey with soft and tender crumbs. This cake 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.

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.

So I hope you will like this recipe and if you make it, please leave your comment. You can also easily rate the recipe in the recipe card below.

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Recipe

Eggless Chocolate Oreo Cake / Easy Eggless Oreo Cake

By Jigna

This Oreo cake is decadent and irresistible. It is incredibly soft and moist with tender crumbs.

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Prep Time 10 minutes mins

Cook Time 28 minutes mins

Total Time 38 minutes mins

Course Dessert

Diet Eggless, Vegetarian

Servings 12

Cook ModePrevent your screen from going dark

Ingredients

  

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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

1. Milk Powder: It holds the whipped cream for a more extended time. However, it is optional; if you don’t have it, skip it.
2. Icing Sugar: Add more or less sugar as per your preference. The whipped cream will be moderately sweet with 5-6 tablespoon of icing sugar.

Nutrition (Approximate Values)

Calories : 602kcalCarbohydrates : 69gProtein : 8gFat : 35gSaturated Fat : 13gPolyunsaturated Fat : 6gMonounsaturated Fat : 15gTrans Fat : 0.1gCholesterol : 51mgSodium : 340mgPotassium : 272mgFiber : 3gSugar : 45gVitamin A : 656IUVitamin C : 1mgCalcium : 131mgIron : 3mg

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