Vegan Oreo Cake

This vegan Oreo cake is an absolute dream! The chocolate cake is soft, moist, and layered with an Oreo buttercream frosting that is full of the crushed up cookies. It's dairy free, egg free, and so easy to make!

This chocolate Oreo cake has been my go-to cake since I was a teen. It's so simple, yet so delicious and feels more exciting than a regular chocolate cake (although I never get sick of a good vegan chocolate cake). This chocolate layer cake is moist (sorry if you hate that word), soft, and fluffy, and it isn't too rich - so it lets the Oreo cookies shine!

I made this for a friend recently and she told me that between two people, they finished the entire thing in a weekend. When I told her it was vegan, she didn't even believe me! Yep - it's that good! So if you love Oreos and you love cake, this one's for you!

Why This Vegan Oreo Cake Works

• The vegan chocolate cake uses oil instead of butter, which is what makes it super moist and soft!
• The Oreo buttercream frosting uses crushed up cookies with the filling included, so it tastes just like the Oreo cookie in buttercream form.
• This cake makes thick chocolate cake layers in two 8 inch pans, but can also be easily baked as a sheet cake. You can even use this recipe to make vegan Oreo cupcakes!
• The chocolate cake on its own isn't too sweet, which provides a perfect balance to the sweetness of the Oreo buttercream frosting.
• It's so easy to make - you don't even need a mixer for the chocolate cake!

Ingredient Notes

This vegan cookies and cream cake requires only staple pantry ingredients, nothing fancy! A few notes about the ingredients:

• Vegetable Shortening: The vegan Oreo frosting uses vegetable shortening as well as vegan butter. You can replace the shortening with more vegan butter, but the shortening really helps to create a buttercream that holds it's shape at room temperature and doesn't melt.
• Oreos: Although the Oreos are crushed up before they go into the buttercream, I recommend using actual Oreo cookies instead of store-bought Oreo crumbs. You get more big chunks of Oreo's and the filling makes the buttercream taste just like Oreo cookies!
• Oil: I use vegetable oil in this recipe, but you can use any neutral-tasting oil.
• Milk: I usually bake cakes with unsweetened soy or almond milk, but you can use any vegan milk you have on hand.

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Step By Step Instructions

STEP ONE: Preheat the oven to 350°F and prepare two 8 inch round cake pans. Spray the inside with cooking spray, then cut round pieces of parchment paper so that they fit in the bottom of each pan. Set aside.

STEP TWO: Combine all the dry ingredients in a medium bowl and whisk until combined. Pour in all the wet ingredients and mix until no lumps remain.

STEP THREE:  Divide the batter evenly between the two pans, then bake for 16-23 minutes, or until a toothpick inserted in the middle comes out clean. Let the cakes cool in the pans while you make the buttercream.

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STEP FOUR: Crush the Oreo cookies up (filling included) using a blender, food processor, or by putting them in a bag and crushing them with a rolling pin. You can crush them up as much as you'd like. I like to use a mix of crumbs with some big chunks as well. Set aside.

STEP FIVE: Add vegetable shortening and vegan butter to a bowl and use a handheld mixer or standing mixer to beat them together until smooth. Add in the vanilla and salt.

STEP SIX: Add the powdered sugar ½ cup at a time until desired consistency is reached. If the buttercream is too thick, you can add 1 teaspoon of milk to thin it out.

STEP SEVEN: Mix the Oreo crumbs and chunks into the buttercream. I like to first mix in the fine crumbs then add the larger chopped up pieces and give it one more quick mix. Cover and refrigerate until the cakes have completely cooled. Assemble the cake layers (tips below) and enjoy!

Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.

Assembling the cake

I will be the first to admit that I'm not a cake decorator, but here is how I assemble this vegan Oreo cake:

1. Once the cakes have cooled completely, remove them from the pan and use a serrated knife to level out the tops.
2. Place the thickest cake on your cake board, cake plate, or cake stand and place a large dollop of frosting on top. Spread it around evenly, stopping around an inch before you get to the edge.
3. Place the second cake layer on top, then place the cake in the freezer for 15 minutes.
4. Frost the outside of the cake using the back of an offset spatula. Use a bench scraper to smooth it out (this buttercream has a lot of Oreo cookie crumbs and chunks so it is harder to smooth out and won't be completely smooth unless you've ground the cookies very finely).
5. Frost the top of the cake and then decorate with more Oreo crumbs, chopped up Oreos, and/or whole Oreos if desired.

I learned a lot from this cake decorating tutorial. I don't follow every step for all my cakes (for example, I don't usually do a crumb coat for this Oreo chocolate cake, since the end result isn't a smooth frosting, but rather a frosting full of cookie pieces). But the post provides a great visual if you want to learn how to frost cakes in general!

FAQs and Expert Tips

Expert Tips

• Don't skip the parchment on the bottom! This is the only way I've ever been able to get my cakes easily out of the cake pans. Just place the cake pan on a piece of parchment and then trace it out and cut a perfect circle of parchment out. Here is a quick tutorial for a similar method.
• Please properly measure your flour and cocoa powder using either a kitchen scale or using the scoop and level method. If you want to ensure a moist cake, you have to measure your flour the right way!
• Let the cakes cool completely on a cooling rack before attempting to remove them from the pan. I also recommend running a butter knife around the outside of the cake before removing it from the pan.
• To remove the cakes from the pan, flip the pan upside down onto the cooling rack. This helps to flatten the top of the cake.
• If you are like me and you want Oreo cookie chunks in your frosting, then the cake isn't going to be completely smooth. If you're going for a smooth look, grind the Oreos up really fine.

Storage and Freezing Instructions

Cakes tend to dry out in the fridge, so I recommend this cake be stored at room temperature for 3-4 days. Just make sure it's covered (I use a cake carrier).

If you didn't use vegetable shortening in the buttercream, it might get meltey depending on the vegan butter you use. It's best to wait to frost the cake until close to when you will be serving it.

Freeze any leftover buttercream in an airtight container for up to 2 months. Thaw it in the fridge then mix it up using a handheld or standing mixer before using it.

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MORE VEGAN RECIPES YOU'LL LOVE

• Double Chocolate Chip Cookies
• Edible Brownie Batter
• Chocolate Coconut Cupcakes
• Wacky Chocolate Cake with Fudgy Buttercream
• Cookie Dough Bites

If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.