White Oreo and Raspberry Cake
White Oreo and Raspberry Cake that will be a showstopper at your next party! The perfect Easter treat is super rich and tender white Oreo and Raspberry cake! With the most perfect texture, sweet vanilla and bursting with fresh berries, this white Oreo and Raspberry cake is perfect for any holiday celebration, summer birthday, graduation, wedding, and more! Topped with a white Oreo buttercream, and the best part?! This cake is entirely and undetectably vegan and dairy-free!
With Easter around the corner, I wanted to share one of my absolute favourite cake recipes with you. This is a very decadent cake that I'm sure you will love as much as I do.
For the Oreo lovers
This is the cake mentioned above in the list of romantic gestures. I assure you, making a grand, luxurious cake for your partner is definitely something you want to do.
I fell in love with this cake a year ago when my friend Tamsyn made me a birthday cake. Her was so good I had to create my version of the cake.
Why you'll love this White Oreo and Raspberry Cake
This cake is made with super rich and tender vanilla cake layers, bursting with fresh raspberries. It has the perfect balance of sweet vanilla notes and tangy raspberry bliss. The crumb texture is absolutely perfect—not too dense, not too dry—and the white Oreo buttercream is out of this world.
Can I use frozen raspberries for this vegan White Oreo and Raspberry Cake?
Yes, you can, but personally, I try using fresh fruit whenever possible; they will also hold their shape better.
This Vegan White Oreo and Raspberry Cake is:
- Sweet and tangy
- Vegan and vegetarian
- Dairy-free (lactose free)
- Nut-free
- Egg-free
- Tasty
- Simply delicious!
What you'll need to make this recipe:
- Plain flour
- Sugar
- Baking soda
- Salt
- Water
- Sunflower oil
- Vanilla bean paste
- Apple cider vinegar
- Raspberry jam
- Vegan butter
- Icing sugar
- White Oreo cookies
- Fresh raspberries
- 3 cups Plain flour
- 2 cups Sugar
- 2 teaspoons Baking soda
- 1 teaspoon Salt
- 1 2/3 cup Water
- 2/3 cups Sunflower oil
- 1 tablespoon Vanilla Bean Paste
- 1 tablespoon Apple cider vinegar
- 10 tablespoons Seedless raspberry jam
- 500 grams Vegan butter
- 500 grams Icing sugar
- 2 teaspoons Vanilla bean paste
- 12 Goleden Oreo cookies
- Preheat the oven to 160°C and grease and line three 6" baking tins.
- Combine sifted flour, sugar, baking soda, and salt in a stand mixer.
- Add the wet ingredients and mix until well combined.
- Divide the batter evenly between the baking tins.
- Bake for about 20 -25 minutes or until golden and a toothpick inserted into the cake comes out clean.
- Allow the cake to cool completely.
- To make the buttercream, start by taking the Oreo cookies, scraping the cream off, and setting aside.
- Take the Oreo cookies and blitz them in a food processor until they are like a powder.
- In a stand mixer, add the vegan butter and beat until light and airy.
- Add the icing sugar and the Oreo cream and beat until everything is well combined.
- Add the Oreo crumb and mix well.
- Place your first cake layer on a cake stand or dish.
- Place about 1/4 of the buttercream on the cake layer and spread evenly.
- Add 5 tbsp of raspberry jam and spread evenly on the buttercream. Repeat once, and then spread some buttercream on top of the cake.
- Do a thick crumb coat over the cake and chill for 20 minutes.
- Frost and smooth the outside of the cake with about half of the remaining buttercream. Use the rest to create a wreath or dollops on the cake.
- Decorate with fresh raspberries, flowers or sprinkles.