This White Chocolate Dream Cake is the ultimate indulgence for dessert lovers. Featuring a rich, moist gluten-free chocolate cake layered with a creamy Oreo buttercream and topped with decadent white chocolate frosting, this cake is perfect for special occasions or celebrations. With its peppermint border and Oreo crumble decorations, it’s a festive dessert that will impress your guests. Ideal for birthdays, holidays, or any occasion, this easy white chocolate cake combines the perfect balance of flavors and textures for a memorable treat.

Ingredients:
Cake:
- 2 cups Gluten-Free 1:1 Flour
- 1 cup OliveNation cocoa powder
- 1 ¾ cups sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons baking powder
- 3 large eggs (room temperature)
- ¾ cup sour cream (room temperature)
- ¼ cup milk (room temperature)
- ¾ cup hot water
- 1 ½ tablespoons vanilla extract
- ⅓ cup vegetable oil
Oreo Buttercream:
- 1 stick softened butter (dairy-free works too)
- 1 ¾ cups powdered sugar
- 1 teaspoon vanilla bean extract
- 2-3 tablespoons milk of choice
- Pinch of salt
- 5 Oreos, pulsed into fine crumbs
White Chocolate Frosting:
- 6 oz OliveNation Barry Callebaut white chocolate chunks
- 1 teaspoon OliveNation white chocolate extract
- 2 ¼ cups powdered sugar
- 2 sticks softened butter
- 1 ⅓ teaspoons vanilla extract
- ⅛ teaspoon salt
- ¼ cup heavy cream (plus 1 tablespoon)
Oreo/Peppermint Border:
- ½ cup OliveNation crushed peppermint
Instructions:
- Prepare the Wet Ingredients: In a measuring cup, combine sour cream and milk. Stir well and set aside.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease two 8-inch round cake pans and line with parchment paper.
- Mix the Dry Ingredients: In a large bowl, whisk together gluten-free flour, cocoa powder, baking soda, baking powder, sugar, and salt.
- Combine Wet Ingredients: In an electric mixer, mix the eggs, oil, sour cream and milk mixture, and vanilla extract on medium speed until smooth.
- Add Dry to Wet: Gradually add the dry ingredients to the wet mixture, whisking on medium-high speed until fully combined. The batter will be thick.
- Add Hot Water: Slowly pour in the hot water and whisk again until fully combined.
- Bake: Divide the batter evenly between the cake pans. Use a food scale for even distribution. Bake for 12-15 minutes, or until a toothpick inserted comes out clean.
Oreo Buttercream:
- Whip Butter: In a mixer, whip the butter for 3-4 minutes until creamy.
- Add Ingredients: Add vanilla extract, salt, and 1 cup of powdered sugar. Mix on medium-high speed. Alternate adding powdered sugar (1 cup at a time) and milk (1 tablespoon at a time) until the desired consistency is reached. Mix for another 2-3 minutes to achieve fluffiness.
White Chocolate Frosting:
- Melt White Chocolate: In a microwave-safe bowl, melt the white chocolate in 20-second intervals, stirring each time until fully melted. Set aside to cool.
- Whip Butter: In a mixer, whip the butter on medium speed until creamy.
- Combine Ingredients: Gradually add powdered sugar on low speed, then add the cooled melted white chocolate, vanilla extract, and mix for 90 seconds.
- Finish Frosting: Add heavy cream and salt, mixing until fully combined.
Cake Assembly:
- Assemble the Cake: Once the cakes are completely cooled, spread a layer of Oreo buttercream on each layer of the cake, leaving the top layer unfrosted.
- Frost the Cake: Frost the top and sides of the cake with the white chocolate frosting.
- Decorate: Using a glove, gently press crushed Oreos and peppermint onto the sides of the cake. Add any additional edible decorations to the top, and enjoy!
Why You’ll Love This Recipe
This White Chocolate Dream Cake is the ultimate indulgence for anyone who loves a decadent dessert. Combining rich white chocolate frosting, creamy Oreo buttercream, and a deliciously moist gluten-free chocolate cake, this cake is perfect for special occasions, celebrations, or any time you want a treat that will impress. The peppermint border and crushed Oreos provide a festive touch, making it an ideal dessert for holidays or gatherings.
Tips
- Room Temperature Ingredients: Make sure your eggs, milk, and sour cream are at room temperature to ensure a smooth batter.
- Even Baking: Use a food scale to ensure the batter is evenly distributed in the cake pans for uniform baking.
- Frosting Consistency: If your frosting is too thick, adjust with more heavy cream; if it’s too thin, add a little more powdered sugar.
Variations and Substitutions
- Gluten-Free Flour: You can use regular all-purpose flour if you don’t need the cake to be gluten-free.
- Dairy-Free Option: Substitute dairy butter and milk with dairy-free alternatives such as coconut milk or almond milk.
- Flavor Variations: You can swap the white chocolate for milk or dark chocolate if you prefer a different flavor.
- Oreo-Free: If you’re not a fan of Oreos, consider using another type of cookie or leave the buttercream plain for a simple white chocolate cake.
FAQs
- Can I make this cake ahead of time? Yes! This cake can be made in advance and stored in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before serving.
- Can I use a different type of chocolate? Absolutely! If you prefer milk or dark chocolate, you can substitute the white chocolate with your favorite type of chocolate.
- How do I make the cake fluffier? To make the cake fluffier, ensure you don’t overmix the batter once the wet and dry ingredients are combined. Overmixing can cause a dense texture.
Serving
This White Chocolate Dream Cake is perfect for birthdays, holidays, or any special event. Serve it with a side of whipped cream or fresh berries for an extra indulgent treat.
Suggestions
- Decorate: Add edible flowers or chocolate shavings to the top for an elegant finishing touch.
- Flavor Additions: Consider adding a touch of orange zest to the white chocolate frosting or a bit of almond extract to the cake for an additional flavor layer.
White Chocolate Dream Cake Recipe
10
servings30
minutes30
minutesIngredients
Cake:
2 cups Gluten-Free 1:1 Flour
1 cup OliveNation cocoa powder
1 ¾ cups sugar
1 teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons baking powder
3 large eggs (room temperature)
¾ cup sour cream (room temperature)
¼ cup milk (room temperature)
¾ cup hot water
1 ½ tablespoons vanilla extract
⅓ cup vegetable oil
Oreo Buttercream:
1 stick softened butter (dairy-free works too)
1 ¾ cups powdered sugar
1 teaspoon vanilla bean extract
2-3 tablespoons milk of choice
Pinch of salt
5 Oreos, pulsed into fine crumbs
White Chocolate Frosting:
6 oz OliveNation Barry Callebaut white chocolate chunks
1 teaspoon OliveNation white chocolate extract
2 ¼ cups powdered sugar
2 sticks softened butter
1 ⅓ teaspoons vanilla extract
⅛ teaspoon salt
¼ cup heavy cream (plus 1 tablespoon)
Oreo/Peppermint Border:
½ cup OliveNation crushed peppermint
Directions
- Prepare the Wet Ingredients: In a measuring cup, combine sour cream and milk. Stir well and set aside.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease two 8-inch round cake pans and line with parchment paper.
- Mix the Dry Ingredients: In a large bowl, whisk together gluten-free flour, cocoa powder, baking soda, baking powder, sugar, and salt.
- Combine Wet Ingredients: In an electric mixer, mix the eggs, oil, sour cream and milk mixture, and vanilla extract on medium speed until smooth.
- Add Dry to Wet: Gradually add the dry ingredients to the wet mixture, whisking on medium-high speed until fully combined. The batter will be thick.
- Add Hot Water: Slowly pour in the hot water and whisk again until fully combined.
- Bake: Divide the batter evenly between the cake pans. Use a food scale for even distribution. Bake for 12-15 minutes, or until a toothpick inserted comes out clean.
- Oreo Buttercream:
- Whip Butter: In a mixer, whip the butter for 3-4 minutes until creamy.
- Add Ingredients: Add vanilla extract, salt, and 1 cup of powdered sugar. Mix on medium-high speed. Alternate adding powdered sugar (1 cup at a time) and milk (1 tablespoon at a time) until the desired consistency is reached. Mix for another 2-3 minutes to achieve fluffiness.
- White Chocolate Frosting:
- Melt White Chocolate: In a microwave-safe bowl, melt the white chocolate in 20-second intervals, stirring each time until fully melted. Set aside to cool.
- Whip Butter: In a mixer, whip the butter on medium speed until creamy.
- Combine Ingredients: Gradually add powdered sugar on low speed, then add the cooled melted white chocolate, vanilla extract, and mix for 90 seconds.
- Finish Frosting: Add heavy cream and salt, mixing until fully combined.
- Cake Assembly:
- Assemble the Cake: Once the cakes are completely cooled, spread a layer of Oreo buttercream on each layer of the cake, leaving the top layer unfrosted.
- Frost the Cake: Frost the top and sides of the cake with the white chocolate frosting.
- Decorate: Using a glove, gently press crushed Oreos and peppermint onto the sides of the cake. Add any additional edible decorations to the top, and enjoy!
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