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Gluten Free Chocolate Cookies and Cream Cake

This Gluten Free Chocolate Cookies and Cream Cake is one of my favorite cakes ever. Two layers of gluten free chocolate cake frosted with cookies and cream buttercream and topped with crushed gluten free chocolate sandwich cookies – it’s the ultimate cookies and cream dessert

Cookies and Cream Cake from What The Fork Food Blog
This is a sponsored post written by me on behalf of Kitchen PLAY for Frigidaire and Lowe’s. All opinions expressed are 100% mine

Gluten Free Chocolate Cookies and Cream Cake

But you guys, let’s talk about this cookies and cream cake. This cake…omg. So good. It’s my standard chocolate cake that I always make but it’s transformed by the cookies and cream buttercream.

This cake is a regular 9 inch sized cake and it’s insanely moist with the perfect chocolate flavor.

Cookies and Cream Cake from What The Fork Food Blog

I used this same chocolate cake in my Chocolate Peanut Butter Cup Ice Cream Cake recipe but the recipe was halved to make two 6-inch layers.

Cookies and Cream Cake from What The Fork Food Blog

What really makes this cake stand apart though, is the cookies and cream buttercream. It’s my basic vanilla buttercream with some gluten free chocolate sandwich cookies mixed in.

Cookies and Cream Cake from What The Fork Food Blog

How to make Gluten Free Chocolate Cookies and Cream Cake

Making the Cake

  1. Preheat oven to 350 degrees and spray 2 9-inch cake pans with non-stick spray. Line the bottom of the pans with parchment paper cut to fit the pans.
  2. In a medium bowl, sift together the gluten free flour, xanthan gum, sugar, cocoa powder, baking soda, baking powder, and salt. Stir to combine.
  3. In a large bowl, whisk together the eggs, buttermilk, oil, and vanilla extract.
  4. Add the dry ingredients to the wet ingredients. Mix until completely combined.
  5. Pour in the hot coffee and gently stir until it’s fully incorporated.
  6. Transfer the batter (it will be very thin and pretty liquidy) to the prepared cake pans, dividing it evenly between the two pans.
  7. Bake at 350 degrees F for 35 – 40 minutes. Mine was done after 38 minutes.
  8. Cool the cakes on a wire rack (in the pan) for about 20 minutes. Then remove the cakes from the pans and cool completely on a wire rack.
  9. When the cakes are cool, prepare the buttercream.

Make the Frosting

  1. Add the butter and powdered sugar to the bowl of a stand mixer and beat until completely smooth.
  2. Turn the mixer to a medium-high speed and beat for 3 minutes. Add the vanilla extract and heavy cream and beat on medium-high for an additional minute. Set aside.
  3. Add 15 chocolate sandwich cookies to the bowl of a food processor. Pulse until coarse cookie crumbs form. Some larger chunks are fine as long as they are smaller than a pea but the majority should be crumbs.
  4. Remove 1/2 cup of the cookie crumbs and set aside. Add the rest of the cookie crumbs to the buttercream and mix until combined and there are no longer any streaks without cookie crumbs.
Cookies and Cream Cake from What The Fork Food Blog

To Assemble

  1. Place one of the cake layers on a cake plate or cake stand. Add 1/4-1/3 of the buttercream to the top of the cake and spread in an even layer until smooth.
  2. Sprinkle 1/4 of the reserved cookie crumbs on top of the buttercream.
  3. Carefully place the remaining cake on top and frost with the remaining frosting.
  4. Cut the remaining 6 Oreos in half and arrange on top of the cake as desired with piped buttercream decorations.
  5. Sprinkle the remaining crumbs over the top of the cake. Serve at room temperature.
Cookies and Cream Cake from What The Fork Food Blog

Having tried and true basic recipes for chocolate cake and vanilla buttercream means you can use them as a canvas for whatever flavors you want to transform them into. A cookies and cream cake is an excellent variation.

If you love this recipe, be sure to try my gluten free cookies and cream donuts

Cookies and Cream Cake from What The Fork Food Blog
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Gluten Free Cookies and Cream Cake

4.85 from 33 ratings
Two layers of moist gluten free chocolate cake are frosted with homemade cookies and cream buttercream frosting and topped with crushed gluten free Oreos. It’s the ultimate cookies and cream dessert!
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 12
Print Rate Pin

Ingredients

For the Chocolate Cake

  • 1 ¾ cup Gluten Free All Purpose Flour, see notes
  • ¾ tsp Xanthan Gum, omit if your flour blend contains it
  • 2 cups Granulated Sugar
  • ¾ cup Dutch Processed Cocoa Powder
  • 2 teaspoons Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Fine Sea Salt
  • 1 cup Whole Milk, room temperature
  • ½ cup canola oil or vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons Pure Vanilla Extract
  • 1 cup Hot Coffee

For the Cookies and Cream Buttercream Frosting

  • 1 cup (2 sticks) Unsalted Butter, room temperature
  • 3 cups Powdered Sugar
  • 1 teaspoon Pure Vanilla Extract
  • 3 Tablespoons Heavy Cream
  • 21 Gluten Free Oreos, or your favorite gluten free chocolate sandwich cookies, divided

Instructions

Make the Cake

  • Preheat oven to 350 degrees and spray 2 9-inch cake pans with non-stick spray. Line the bottom of the pans with parchment paper cut to fit the pans.
  • In a medium bowl, sift together the gluten free flour, xanthan gum, sugar, cocoa powder, baking soda, baking powder, and salt. Stir to combine.
  • In a large bowl, whisk together the eggs, buttermilk, oil, and vanilla extract.
  • Add the dry ingredients to the wet ingredients. Mix until completely combined.
  • Pour in the hot coffee and gently stir until it's fully incorporated.
  • Transfer the batter (it will be very thin and pretty liquidy) to the prepared cake pans, dividing it evenly between the two pans.
  • Bake at 350 degrees F for 35 – 40 minutes. Mine was done after 38 minutes.
  • Cool the cakes on a wire rack (in the pan) for about 20 minutes. Then remove the cakes from the pans and cool completely on a wire rack.
  • When the cakes are cool, prepare the buttercream.

Make the Frosting

  • Add the butter and powdered sugar to the bowl of a stand mixer and beat until completely smooth.
  • Turn the mixer to a medium-high speed and beat for 3 minutes. Add the vanilla extract and heavy cream and beat on medium-high for an additional minute. Set aside.
  • Add 15 chocolate sandwich cookies to the bowl of a food processor. Pulse until coarse cookie crumbs form. Some larger chunks are fine as long as they are smaller than a pea but the majority should be crumbs.
  • Remove 1/2 cup of the cookie crumbs and set aside. Add the rest of the cookie crumbs to the buttercream and mix until combined and there are no longer any streaks without cookie crumbs.

To Assemble

  • Place one of the cake layers on a cake plate or cake stand. Add 1/4-1/3 of the buttercream to the top of the cake and spread in an even layer until smooth.
  • Sprinkle 1/4 of the reserved cookie crumbs on top of the buttercream.
  • Carefully place the remaining cake on top and frost with the remaining frosting.
  • Cut the remaining 6 Oreos in half and arrange on top of the cake as desired with piped buttercream decorations.
  • Sprinkle the remaining crumbs over the top of the cake. Serve at room temperature.

Notes

  1. Regular all-purpose flour can be used in place of the gluten free flour. Use an equal amount and omit the xanthan gum.
  2. I use my Nightshade Free Gluten Free Flour Blend in this recipe. Other flour blends used may yield different results.
  3. If your gluten free flour blend contains xanthan gum, omit the amount called for in the recipe.
  4. Whole milk is best in this recipe but 2% is a great alternative.
  5. Coconut milk can be used for a dairy free option.
  6. Hot water can be substituted for the coffee.
  7. You will need to make 1 1/2 batches of the frosting if you would like extra for piping and decorating more elaborate designs and what you see pictured.

Nutrition Information

Calories: 675kcal | Carbohydrates: 95g | Protein: 6g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 524mg | Potassium: 194mg | Fiber: 5g | Sugar: 73g | Vitamin A: 626IU | Vitamin C: 0.02mg | Calcium: 81mg | Iron: 4mg

Disclaimers

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Facts are estimated and aren’t always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

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Sincerely,
Shay

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Recipe Rating




  1. Joy says:

    Has anyone ever made this cake with dairy free milk?

  2. Jenn Noftle says:

    I just wanted to thank you! All of your recipes have been a hit including this one. You never disappoint! My daughter was diagnosed with Celiac about 8 years ago ( she’s now 14). We have all gone gluten free in the house. Every single recipe I have tried from your blog has been a hit! I had to buy your book 🙂
    I made this recipe today and have to say OH MY GOODNESS! Best cake ever!!!! Thank you because GF cooking and baking is really a lot of trial and trial and trial! You really make GF so much easier!

    I was trying to share my photo but it won’t allow it to be inserted. Trust me it looked good snd tasted better.

  3. Janet S says:

    I baked this cake yesterday for a dear friend and her daughter who are both gluten free. The daughter just got home from 160 days in the hospital and only recently has been able to eat again. It turned out beautifully and my friend told me it was the best cake she has ever eaten in her life! Thank you for this great recipe.

  4. Katherine says:

    This cake is absolutely amazing. Every chocolate cake love neeeeeds to make this.

    I’m planning to make this for a Halloween party this weekend, but in cupcakes. Do you know about how many cupcakes this recipe might make? (at least the cake part)

    Thank you SO much for sharing this killer recipe!

    • Sharon says:

      Hi Katherine,
      This makes about 30 cupcakes but this isn’t my favorite recipe for cupcakes. They don’t quite rise all the way in the middle. If you don’t mind that, they’ll still taste great!

  5. Robyn says:

    Do you have to use the hot coffee? Making the cake for my husband and he is not a coffee fan. Thanks!

    • Sharon says:

      Hi Robyn,
      You could use hot water instead of the coffee. I highly recommend the coffee though. It really enhances the chocolate flavor without making it taste like coffee 🙂

  6. Hubba hubba! The way to my heart is always through chocolate cake…always. I love the cookies and cream frosting too, Sharon!