Vegan Oreo Cake
This Oreo cake is what dreams are made of! Sweet, chocolatey, indulgent, and maybe the best chocolate cake you’ve ever had!
What's better than an Oreo cookie? An Oreo cake of course! This Vegan Oreo Cake has a super chocolatey base made with chocolate chunks and cocoa, a creamy center with chunks of Oreo cookies, and a sweet chocolate frosting from ALDI that’s vegan! This cake is easy to make and is perfect for any occasion!
This cake is a doctored-up version of my Double Chocolate Vegan Cake that I made back in September. I changed a few of the measurements to create a fluffier texture that’s perfect for a layered cake.
As always, I included pictures with step-by-step instructions on how I achieved this beautiful cake. I also posted all the links for the tools I used to frost the cake.
** Esta publicación contiene enlaces de afiliados y seré compensado si realiza una compra después de hacer clic en mis enlaces.
Step-by-step instructions
1. Preheat your oven to 350° and grease two 6-inch cake pans. Combine the flour, baking powder, baking soda, Hershey’s cocoa powder, chocolate chunks, and sugar in a bowl. Set aside.
2. In a separate bowl combine the water, vinegar, vanilla, and butter, mix well and add the dry ingredients. Fold all the ingredients together just until combined.
3. Divide the batter amongst the 2 pans and bake for 25 - 30 minutes.
4. Let the cakes cool in the pans for 10-15 minutes, transfer to a cooling rack until completely cooled.
5. For the filling cream the butter and add the milk, add the powdered sugar little by little, whisking until creamy for 3 – 4 minutes. Fold in the chopped Oreo cookies with a spatula and refrigerate covered for 15 minutes.
6. Place a cake board on the turntable and smear a bit of frosting on it. Put the first layer of cake, the filling in the middle, and the other layer of cake upside down, press lightly.
7. With an offset spatula put a thin layer of the chocolate frosting all over the cake (crumb coating) and place it in the fridge for at least 30 minutes.
8. Remove the cake from the fridge and put a layer of frosting on top. Place another cake board that’s been tightly covered with parchment paper and taped on the back.
9. Fill in all the sides of the cake with frosting from top to bottom. I flipped the cake over to make sure it was covered completely.
10. With a cake comb smooth out the edges using the boards as a guide and remove the excess frosting while using the turntable. Place the cake in the fridge for 30 minutes.
11. Remove the top cake board slowly, and smooth the top with the cake comb if necessary. Add the remaining frosting to a piping bag with an Ateco 856 tip attached and pipe frosting all around the top edge.
12. Place the Oreo cookie halves in between the piped frosting and refrigerate the cake for 20 – 30 minutes to set.
Tools I use (and love)
Silicone molds (5.5-inches): These molds are great and tall! They are so easy to use and the cake is easy to remove from the pan.
Cake decorating kit: If you bake cakes often, I recommend purchasing a cake turntable. I found this inexpensive cake decorating kit on Amazon that also includes spatulas and combs. The cake turntable allows you to evenly frost the cake and I have used it so many times since buying it.
Reusable piping bags: I love these reusable piping bags; the pack brings 80 and the quality is very good. I love that you can use small and large pastry tips by just cutting the tip accordingly.
Ateco 856 tip: I’ve had this pastry tip for over a decade! It was a gift from my dear grandma along with many others. I love it because it's very big and requires minimum effort to pipe frosting beautifully.
Six-inch cake boards: These cake boards are not my favorite because of the edges but the quality is good. I use these boards all the time and sometimes tie a ribbon around them to cover the edges.
Frosting tips
This cake will be just as good without the frosting! If you want to go the extra mile for a special occasion, I would recommend frosting it. To make it easier I used ALDI’s Baker’s Corner chocolate frosting which is surprisingly vegan.
See my tips below:
Buy or make more frosting than you need! I ended up using 2 ½ tubs of frosting.
If the frosting starts to get too soft and the cake seems to be melting, place the cake in the fridge for 30 minutes to harden it. Since my apartment doesn’t have central air, my kitchen gets very hot in the summer, if this is your situation place the cake in the fridge in between frosting.
Let the cakes cool completely before filling and frosting. To accelerate this process, you can let the cakes cool almost completely on the cooling racks and then transfer them to the refrigerator until cold.
Do a crumb coating before frosting the cake. A crumb coating is a very thin layer of icing all over the cake that is set in the refrigerator for about 30 minutes. This layer seals all the crumbs for easier frosting and also sets the filling.
Try this recipe and let me know in the comments what you thought.
Relax, bake, enjoy!
This recipe is also available in Spanish: Pastel de Oreo Vegano
Vegan Oreo Cake
Ingredients
- 1 ¼ cup all-purpose flour
- 1 TBSP baking powder
- 1 tsp baking soda
- ⅓ cup unsweetened Hershey’s cocoa powder
- ¾ cup granulated sugar
- ¼ cup chopped vegan chocolate chunks or chips
- 1 cup water
- 1 TBSP white vinegar
- 2 tsp vanilla extract
- ¼ cup melted vegan butter or margarine
- 2 TBSP vegan butter
- ¼ tsp almond milk (I used unsweetened vanilla)
- 1 ¼ cup powdered sugar
- 2 Oreo cookies roughly chopped
- 3 – 16 oz tubs of vegan chocolate frosting (I used the ALDI brand)
- 6 Oreo cookies cut in half
Instructions
- Preheat your oven to 350° and grease two 6-inch cake pans (I used two 5.5” silicone pans).
- Combine the flour, baking powder, baking soda, cocoa powder, chocolate chunks, and sugar in a bowl. Set aside.
- In a separate bowl combine the water, vinegar, vanilla, and butter, mix well and add the dry ingredients. Fold all the ingredients together just until combined (don’t overmix).
- Divide the batter amongst the 2 pans (¾ of the way) and bake for 25 - 30 minutes or until you insert a toothpick and it comes out clean. Let the cakes cool in the pans for 10-15 minutes, remove from the pans and transfer to a cooling rack until completely cooled.
- To prepare the filling cream the butter and add the milk, add the powdered sugar little by little, whisking until creamy for 3 – 4 minutes. Fold in the chopped Oreo cookies with a spatula and refrigerate covered for 15 minutes while the cakes finish cooling.
- Place a cake board on the turntable and smear a bit of frosting on it. Put the first layer of cake, the filling in the middle (I didn't use all of it to avoid it from spilling), and the other layer of cake upside down, press lightly.
- With an offset spatula put a thin layer of frosting all over the cake (crumb coating) and place it in the fridge for at least 30 minutes.
- Remove the cake from the fridge and put a layer of frosting on top. Place another cake board that’s been tightly covered with parchment paper and taped on the back (this helps the cake have straight edges – you can skip this step and frost normally).
- Fill in all the sides of the cake with frosting from top to bottom. This will be messy and maybe require some refrigeration in between if your kitchen is warm.
- With a cake comb smooth out the edges using the cake boards as a guide and remove the excess frosting while using the turntable. Place the cake in the fridge for 30 minutes.
- Remove the tape from the top cake board, take the board out and slowly remove the parchment paper from the cake. Smooth the top with the cake comb if necessary. Add the remaining frosting to a piping bag with an Ateco 856 tip attached or any other large star tip. Pipe frosting all around the top edge.
- Place the Oreo cookie halves in between the piped frosting and refrigerate the cake for 20 – 30 minutes to set. Serve and indulge!
