Eggless chocolate Oreo cake with Oreo cream cheese frosting! A not-so-chocolatey, not-overly sweet, and no-butter Oreo cake recipe that’s perfect for any occasion.
Every year during the winter holiday break, we (kiddo and I) bake some cookies or cakes, and this year, we baked this delicious, soft, moist oreo cake. And sharing the same on New Year’s day seemed perfect. :-) I am wishing you all a safe and healthy new year.
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I adapted the vegan paan cake recipe of mine and modified the ingredients slightly. I used regular milk instead of plant-based milk as it’s not a vegan cake.
Easy Oreo cake
It’s easy to make this cake, and your preteens and teens can bake this cake with a bit of help from you. So what’s so special about this cake?
- You don’t need special equipment to make this cake. All you need is a hand whisk for this cake. I have used a mixer jar/coffee grinder to crush the oreo cookies, but you can crush them in your preferred way.
- The frosting is not mandatory for this cake. The chocolate Oreo cake is so good on its own. You can also serve it warm with a scoop of ice cream.
- I haven’t used any butter in my frosting, and it’s not too sweet. Even though low-fat cream cheese is not recommended for frosting, I went with that. I had no issues with frosting, and we all enjoyed it. That’s the beauty of homemade recipes. You can adjust the ingredients to suit your dietary needs. If you are looking for butter and cream cheese based frosting, do checkout my eggless carrot cake where I have used butter and cream cheese frosting.
Ingredients required
Let’s get straight into the ingredients.
Dry ingredients: We need all-purpose flour, fine sugar, baking soda, baking powder, and unsweetened cocoa powder. I roughly pulsed my sugar in the mixer jar to get the fine sugar.
Wet ingredients: We need oil, milk, vanilla essence, and vinegar. I used ultra-pasteurized whole milk, but you can use milk of your choice.
Oreo cookies: Of course, we need ten Oreo cookies. I folded some in the cake, topped some, and added some in the frosting. We need to remove the cream/filling when adding it to the cake. And you can use the cream in the frosting. Please check the procedure for more details.
For the frosting: We need powdered sugar and cream cheese.
Dietary specifications & variations.
This Oreo cake is an eggless and nut-free cake.
Variation – I went with the chocolate flavor for this cake. You can make vanilla-flavored oreo cake also. In that case, skip the cocoa powder and use 175 grams of all-purpose flour, and use vanilla-flavored Oreo cookies instead.
Prep-work
- Prepare the cake pan – I used a 7 X 3 round pan. Grease the pan with oil or flour spray, line the pan’s bottom with parchment paper, and set it aside.
- Preheat the oven to 325 deg F.
- Mix the dry ingredients – Sieve the all-purpose flour, cocoa, baking soda, and baking powder in a mixing bowl and mix well.
- Mix the vinegar and milk and let it sit for 3 to 5 minutes. With ultra-pasteurized milk, the milk will thicken further. You won’t find the curds, and that’s ok.
- Crush the oreo cookies – We need to remove the cream from the Oreo for the cake—crush five cookies in a mixer jar or coffee grinder. Leave 3 to 5 significant pieces. And break the other two oreo cookies by hand into small pieces.
How to make an eggless Oreo cake
- Add the oil, sugar, and vanilla essence to another bowl and mix well using a hand whisk. It will be a wet mix like below.
- Now add half the milk-vinegar mixture and half the dry ingredient and mix well without lumps.
- Then add the remaining milk mixture and dry ingredient mixture and mix without any lumps.
- The batter should be smooth without any lumps and dry flour.
- Add the five crushed oreo cookies with a few chunks to the batter.
- And gently fold them in.
- Pour this prepared batter into the cake pan and tap it gently to break the air pockets. Now add the two crushed Oreo cookies on top like below.
Bake the cake
- Bake the cake in a preheated oven at 325 deg F for 35 to 40 minutes or until the toothpick comes out clean when inserted in the center. I baked it for 40 minutes.
- Let the cake cool on a wire rack for 10 to 15 minutes. Run a knife around the edges of the cake and gently flip the cake. Allow it to cool for 15 more minutes before slicing. For decorating, let the cake cool for atleast 1 to 2 hours. I let my cake sit overnight. After about an hour, I wrapped the cake with cling wrap and refrigerated it.
Prepare the frosting and decorate the cake.
- In a mixer jar or coffee grind, blend three Oreo cookies with cream.
- Add the softened cream cheese and powdered sugar to a mixing bowl.
- Using an electric hand mixer, beat them until they are fluffy. Now add the crushed Oreos and beat the mix for 30 to 45 seconds.
- Decorate the cake as you like. Here is how I decorated the cake (I am not a pro, I am still learning how to decorate a cake)
- I added ¾ of the frosting to the cake and spread it evenly(ok, not-so-evenly) using an angled cake spatula.
- Then I used the remaining ¼ of the frosting into my piping bag with a star tip and piped a few stars on the top and sides. Finally, I placed an Oreo in the center.
Recipe notes
- Use any milk of your choice for the cake. Do not go overboard with vinegar for curdling.
- Instead of oil, you can use vegetable shortening or butter too. We prefer oil-based cakes as it stays moist.
- I did not buy anything specifically for this recipe. I roughly pulsed my sugar in the mixer jar to get the fine sugar. It is not superfine sugar, so I didn’t get a slurry when I combined it with oil.
- You can use full-fat cream cheese and one cup of powdered sugar for the frosting.
- The frosting is not mandatory for this recipe. You can very well serve the cake warm with a scoop of vanilla ice cream.
Frequently asked questions
Yes, you can, but we prefer oil-based cakes that stay soft and moist.
Every oven is different, and depending upon the cake pan and size, the timing might differ. So keep an eye after 30 minutes. Like I mentioned in my paan cake, when I baked at 350 degF or more, there was a light dome, so I started baking at 325deg F. It came out well, and the texture was also excellent.
I have never tested this recipe with buttermilk. I usually don’t carry buttermilk at home; I always mix milk and vinegar.
I played safe here. :-) I was a bit worried if the cream would change the cake’s texture, and I didn’t try (even during trials)—this cake with Oreo filling. But I did add them in my frosting, though.
Explore other eggless cake recipes
PS: If you try this eggless oreo cake, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Make sure to follow me on my Pinterest for more healthy and delicious ideas! Follow me on Instagram or join my Facebook Group for more recipe updates! You can also sign-up for my newsletter for weekly updates.
📖 Recipe
Eggless Oreo Cake | Chocolate Oreo Cake Recipe
Ingredients
Dry Ingredients
- 150 grams all-purpose flour
- 25 grams unsweetened cocoa powder
- ½ tsp baking soda
- 1 tsp baking powder
Wet Ingredients
- 200 ml milk at room temperature. I used ultra-pasteurized whole milk
- 1 tbsp vinegar
- 150 grams fine sugar refer to notes or ingredient section on the post
- 75 grams oil
- ½ tsp vanilla essence
Toppings
- 5 Oreo cookies cream/filling removed, crushed finely with few chunks
- 2 Oreo cookies cream/filling removed, crushed roughly
For the frosting
- 8 oz cream cheese softened, I used ⅓ less fat cream cheese
- 3.5 oz powdered sugar approx ¾ cup
- 3 Oreo cookies powdered with cream
Instructions
- Prepare the cake pan – I used a 7 X 3 round pan. Grease the pan with oil or flour spray, line the pan's bottom with parchment paper, and set it aside.
- Preheat the oven to 325 deg F.
- Mix the dry ingredients – Sieve the all-purpose flour, cocoa, baking soda, and baking powder in a mixing bowl and mix well.
- Mix the vinegar and milk and let it sit for 3 to 5 minutes. With ultra-pasteurized milk, the milk will thicken further. You won’t find the curds, and that’s ok.
- Crush the oreo cookies – We need to remove the cream from the Oreo for the cake—crush five cookies in a mixer jar or coffee grinder. Leave 3 to 5 significant pieces. And break the other two oreo cookies by hand into small pieces.
- Add the oil, sugar, and vanilla essence to another bowl and mix well using a hand whisk. It will be a wet mix like below.
- Now add half the milk-vinegar mixture and half the dry ingredient and mix well without lumps.
- Then add the remaining milk mixture and dry ingredient mixture and mix without any lumps.
- The batter should be smooth without any lumps and dry flour.
- Add the five crushed oreo cookies with a few chunks to the batter.
- And gently fold them in.
- Pour this prepared batter into the cake pan and tap it gently to break the air pockets.
- Now add the two crushed Oreo cookies on top like below.
- Bake the cake in a preheated oven at 325 deg F for 35 to 40 minutes or until the toothpick comes out clean when inserted in the center. I baked it for 40 minutes.
- Let the cake cool on a wire rack for 10 to 15 minutes. Run a knife around the edges of the cake and gently flip the cake. Allow it to cool for 15 more minutes before slicing. For decorating, let the cake cool for atleast 1 to 2 hours. I let my cake sit overnight. After about an hour, I wrapped the cake with cling wrap and refrigerated it.
- In a mixer jar or coffee grind, blend three Oreo cookies with cream.
- Add the softened cream cheese and powdered sugar to a mixing bowl.
- Using an electric hand mixer, beat them until they are fluffy. Now add the crushed Oreos and beat the mix for 30 to 45 seconds. Decorate the cake as you like. Here is how I decorated the cake (I am not a pro, I am still learning how to decorate a cake)
- I added ¾ of the frosting to the cake and spread it evenly(ok, not-so-evenly) using an angled cake spatula.
- Then I used the remaining ¼ of the frosting into my piping bag with a star tip and piped a few stars on the top and sides. Finally, I placed an Oreo in the center.
Notes
- Use any milk of your choice for the cake. Do not go overboard with vinegar for curdling.
- Instead of oil, you can use vegetable shortening or butter too. We prefer oil-based cakes as it stays moist.
- I did not buy anything specifically for this recipe. I roughly pulsed my sugar in the mixer jar to get the fine sugar. It is not superfine sugar, so I didn’t get a slurry when I combined it with oil.
- You can use full-fat cream cheese and one cup of powdered sugar for the frosting.
- The frosting is not mandatory for this recipe. You can very well serve the cake warm with a scoop of vanilla ice cream.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
This eggless Oreo cake turned out amazing! It was easy to prepare, and so delicious. My kids just loved it, can’t wait to make it again!!
Thank you
My brother’s birthday is coming up and I think he would absolutely love this cake! Anyone who loves Oreos will love this. Great recipe!
Thanks a lot
I made this for a birthday and it turned out so soft and fluffy. The Oreo flavor really comes through.
Thanks much. Glad it came out well.
My boys are huge Oreo fans, so this would be an instant win over here! It looks so moist and decadent—you would never guess it’s eggless. Beautiful cake!
Thank you so much.
I think this is the perfect balance of chocolate and sweetness. I really loved the frosting.
Thanks a lot
THis is one of the best Oreo recipes I’ve ever made. I can’t believe there isn’t one egg in there.
:-) Thank you
I made this last night for dessert and it will not be the last time. It’s going to be a regular in my rotation from now on.
ha ha these are very addictive.
This was one of the moistest, most tender cakes I’ve ever made, and all that Oreo flavor was fantastic.
Thank you. Glad you liked it.
This looks absolutely amazing! I’m a sucker for anything involving Oreos.
I totally understand. They are super addictive.