Gluten-Free Oreo Birthday Cake

This Gluten-Free Oreo Birthday Cake is the ultimate cookie-and-cream moist and creamy cake you can get! You would never know it was gluten-free, and honestly, it doesn’t even have to be. Use gluten-free flour or your favorite regular cake flour, the recipe can be used the same!

I love this cake. It is one of those, “I’ll just have a bite,” that turns into a slice, that turns into picking at everyone’s leftovers. Guilty-as-charged! The creaminess of the buttercream and crunchy Oreo bites kill me slowly with each bite. Honestly, if you use this recipe as gluten-free—you really can’t tell the difference!

Quick how-to Video of the Oreo Birthday cake.

Check out the Chocolate Espresso Zucchini Bread when you get a minute! Such an easy and quick bread that can use all those extra pantry items you have. How much can you do with Zucchini anyway? 🧐 Well, that gets me thinkin’.

How to make gluten-free Oreo Birthday cake.

Here is how to make it in a little more depth with some resources if you need them (below👇 the instructions). If you make enough cake this stuff is worth the buy. I splurged on a bunch of cake things but below will be just some of the resources that you will use starting-out.🤓

Cake Directions:

Step One: Gather supplies; preheat & Prep.

Preheat your oven to 350 degrees. Gather all your supplies:

• 3- 8 inch cake pans
• your mixer
• sifter
• a mixing bowl
• a spatula
• parchment paper
• spray Oil.

Then, prep your pans by cutting out the parchment paper to fit the bottom of the pans. Spray and lightly flour the bottom of the pans, and also the top of the paper. Put to the side.

Step two: Mix & Sift the dry ingredients.

In a medium mixing bowl, measure and sift the gluten-free flour, baking powder, and salt together. Set to the side.

Step Three: Beat the Butter & Sugar.

In your mixer, beat the softened butter and slowly add in the sugar. It will become light in color and fluffy.

Step Four: Add sour cream.

Once your butter is light and fluffy, slowly add room-temperature sour cream. Stop the mixer while you get the egg whites ready.

Step Five: Add egg whites.

In a small bowl, divide the egg whites and yolk. Lightly whisk the egg whites until they are not separated eggs. This means it turns into one glob instead of 5 different egg whites. Turn the mixer back on and slowly incorporate into the butter mix

Step Six: Alternate Buttermilk & the Dry Ingredients.

Finally, measure out the buttermilk and add the vanilla. Rotate 1/3rd the dry mix into the butter, let it mix in, then add 1/3 the buttermilk. Then add more flour mix, and then more buttermilk until it‘s mixed. Once mixed, stop the mixer and scrape the edges of the bowl with a spatula. Mix a couple more times to incorporate the last bits and it’s done. Scrape off the mixing hook.

Step Seven: Divide into 3 pans.

Divide batter evenly amongst the 3 parchment-lined pans. Knock on the counter to release any bubbles. Bake for 20-25 minutes (took me 22 minutes) at 350 degrees until a toothpick comes out clean from the middle.

Step Eight: Cool. (then freeze, if desired)

Let cool for 30 minutes, then place on a cooling rack. (Start to get your buttercream ready)

NOTE: I like to divide this recipe into 2 days. I will make the cakes one day, then wrap them in Saran Wrap and freeze them. Then when I am ready to put it together, I make the buttercream, take the cakes straight out of the freezer, and start piping them. They are super easy to work with when they are frozen…and not consuming when broken up in 2 different times.

Step Nine:

Once completely cooled from the oven, you can wrap it up in Saran Wrap and freeze it until you need it. (Up to 3-4 days). No need to defrost them when you use them, you can take them out and spread icing on as soon as they come out of the freezer.

To make the Creamy Oreo Buttercream Icing (the best part!):

Step One:

In a mixer, add slightly chilled butter and cream cheese and mix on medium with a paddle attachment. Mix until blended well (about 1-2 minutes).

Step Two:

(If you haven’t already sifted your powdered sugar, grab a medium bowl and place the fine mesh strainer or sifter over it and sift it through.) Turn your mixer on low, and add powdered sugar one cup at a time. Alternate whipping cream, vanilla, and salt in as you keep adding cups of powdered sugar.

Step Three:

Stop your mixer, grab a firm spatula, and fold while pressing down to get air bubbles out. Do this about 4-5 times. (Optional- you can also add Oreos into the icing rather than add to each layer. Make sure air bubbles are out before piping by pressing down with a spatula and smearing to the side of the bowl.)

Crush Oreos-except for 3-4 that will go on top— in a food processor or put in a strong ziplock bag and beat it with a hammer.

Step Four:

Place 1/3 of it in a piping bag with a round tip. Smear a little icing on a turntable or cake stand then place the first cake on top (this helps it not budge from the stand). Pipe an outer circle across the top (to fill the edges) (optional), then smear in the center with an offset spatula. Once the top is covered, place the second cake on top (keeping even on the sides), and do the same— pipe the edges, and fill in the center.
Place the third cake on top (keeping even on the sides and slightly pressing down for steadiness) pipe the edges again and fill the center. Make this top layer a bit thinner so you have enough for the edges.

Step Five:

To cover the sides, take an off-set spatula and smear on 4 sides. Once applied and scraped together, you can clean up the edges with an icing scraper. Turn your cake until the sides are beautifully flat.

Step Six:

With the crushed Oreos, grab half a palm-full. Gently press into the bottom of the cake and around the sides, making a heavier Oreo set at the bottom and less as it comes to the top of the cake. Then I like to make one side of the top have 3-4 Oreos sitting on their side, then have a pile of crushed Oreos next to it giving it a graduated look.
Fill in some spaces that look bare, and it’s finished!
You can store it on the counter until ready to eat or (even better) keep it in the refrigerator so it stays firm and away from little fingers running through it. Enjoy!!

Storing Leftovers:

• Refrigerate in an air-tight container for up to a week
• Freeze for up to two months
• Yes, you can store cut, and cut in any different way.

Cake Supply Resources:

Here is a list of my favorite and helpful cake supplies that I use every time I make a cake. I’m only putting down what I used for this cake, which is also the basics of almost any cake. Keeping it simple is the way to go!

• Turntable
• Piping bags
• Piping tips
• Off-set spatula
• Cake stand (favorite #1, favorite #2)
• Stand Mixer
• Good spatula
• Icing scraper (for the clean edges)(you can also use it for any dough recipes)
• Package deal of cake supplies

Want Cupcakes?

Using the same recipe: I filled 24 cupcake liners up 1/2 way full of batter. Bake for 25-30 minutes at 375. Make sure your toothpick comes out clean, and if not, cook for 4 more minutes. Then pipe on the icing with the open circle piping tip, and sprinkle with crushed Oreos.

Thoughts?

Tell me all the confessions…Did you set anything on fire while making this? Don’t worry, I’ve done it all!

Love y’all!

Lisa

Gluten-Free Oreo Birthday Cake Recipe Card: