Gluten Free Cookies and Cream Cake
Dark chocolate cake layers with a delicious cream cheese Oreo filling, and a perfectly smooth and decadent cookies and cream buttercream
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Ingredients
For the Cake (yields three 8" or 9" rounds)
- 4 cups gluten-free flour
- 1½ cups cocoa powder
- 2¼ tsp baking powder
- 1½ tsp baking soda
- 1½ tsp salt
- 1½ cups whole milk
- 1¼ cups sugar
- 1¼ cups dark brown sugar
- 5 eggs
- 1½ tsp apple cider vinegar
- 1 cup avocado oil
- 1½ cups hot coffee
For the Filling
- 1 cup heavy whipping cream
- 8 oz cream cheese, softened
- 3 cups powdered sugar
- 10 gluten free Oreos, crumbled (chunks but not super tiny)
- 1 tsp vanilla
For the Buttercream
- 2 cups salted butter, softened
- 4-5 cups powdered sugar
- 4 tbsp heavy cream
- 2 tsp vanilla
- 8 gluten free Oreos, fine crumbs in food processor
Instructions
For the Cake
- Preheat oven to 350° and line the bottom of your cake pans with parchment
- In a medium bowl combine flour, cocoa powder, baking soda and salt - whisk to combine.
- In a stand mixer add the sugars, eggs, milk, acv, oil and vanilla - whisk to combine
- Slowly add the dry ingredients to the wet ingredients- whisk to incorporate
- Slowly add the hot coffee to the stand mixer until it is incorporated
- Evenly distribute the batter between the three pans and pop into the oven for 25-30 minutes (I’d check at 20 minutes)
- Let the cake cool for 10 minutes before turning it onto a cooling rack - let the cake cool completely before assembling - I like to pop mine into the refrigerator before assembling
- While the cake bakes and cools lets make the filling and the buttercream!
For the Filling
- For the filling use stand mixer, and whip the cream and vanilla until soft peaks form. Put in a small bowl and set aside.
- In stand mixer, using a paddle beat the cream cheese until smooth and creamy. Beat in the powdered sugar, slowly incorporating.
- Fold in the whipped cream.
- Fold in the crushed gluten free Oreos and transfer to a medium bowl.
For the Buttercream
- Using the stand mixer with a paddle attachment, beat the butter until smooth.
- Slowly add the powdered sugar, alternating, 2 cups of sugar and a tablespoon of heavy cream.
- Add in the vanilla and set the mixer to medium speed and beat for 5 minutes.
- Fold in the pulverized Oreo crumbles.
For Assembly
- Place the first cake layer top side up, in the center of the cake board. Pipe a rim of the buttercream around the edge of the cake and fill the center with about 1 cup of the filling.
- Place the second cake layer on top of the buttercream and filling, top side down. Repeat piping and filling.
- Place final cake layer, top side down (flip it so the flat bottom is facing up).
- Crumb coat the entire cake with a thin layer of the buttercream and pop it into the freezer for about 10 to 15 minutes to set this layer of frosting.
- Once the crumb coat is set, continue to frost the cake with the remaining frosting. I like to use a cake edger or scraper to create a sleek look, but you don't have to use this. You can always create a rustic look with a spatula or use the back of the spatula, while you spin the cake on a cake spinner to create cute rings around the cake.
- This last step is up to you! I like to sprinkle Oreo crumbles on the top, but you could also add a pretty chocolate drip!
Servings: 20