Low Sodium Oreo Cake

Indulge in the decadent simplicity of a Low Sodium Oreo Cake—perfect for those who crave the classic flavor of Oreo cookies without the extra salt. This moist, chocolate-layer cake boasts a rich cocoa base enhanced by a hint of low sodium vanilla extract and the tangy depth of buttermilk. Crushed low sodium Oreo cookies are folded into the batter for an irresistible cookies-and-cream twist and topped with a fluffy homemade frosting that’s light yet luscious. Finished with a sprinkling of additional crushed Oreos, this dessert is as stunning to serve as it is satisfying to eat. With just 30 minutes of prep time, this crowd-pleaser is ideal for birthdays, celebrations, or any time you want to treat yourself to a guilt-free, low sodium dessert. Perfect for chocolate lovers and anyone seeking a lower-sodium sweet treat, this cake strikes a balance between indulgence and mindfulness.

Nutriscore Rating: 54/100

Prep Time:30 mins

Cook Time:35 mins

Total Time:65 mins

Servings: 10

Ingredients

• 0.5 cup unsalted butter
• 1.5 cups granulated sugar
• 3 large eggs
• 2 teaspoons low sodium vanilla extract
• 2 cups all-purpose flour
• 1.5 teaspoons baking powder
• 0.5 teaspoon baking soda
• 0.75 cup unsweetened cocoa powder
• 1 cup buttermilk
• 0.5 cup water
• 1 tablespoon white vinegar
• 12 pieces low sodium Oreo cookies
• 0.5 cup unsalted butter
• 2 cups confectioners' sugar
• 1 teaspoon low sodium vanilla extract
• 2 tablespoons heavy cream

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Step 2

In a large mixing bowl, cream together 0.5 cup unsalted butter and 1.5 cups granulated sugar until light and fluffy.

Step 3

Add 3 large eggs to the mixture, one at a time, beating well after each addition. Mix in 2 teaspoons of low sodium vanilla extract.

Step 4

In another bowl, sift together 2 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoon baking soda, and 0.75 cup unsweetened cocoa powder.

Step 5

Gradually mix the dry ingredients into the butter mixture, alternating with 1 cup buttermilk and 0.5 cup water. Begin and end with the dry ingredients.

Step 6

Add 1 tablespoon white vinegar to the batter, mixing until just combined.

Step 7

Fold in 8 crushed low sodium Oreo cookies into the batter gently.

Step 8

Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

Step 9

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 10

Let cakes cool in pans for 10 minutes, then turn them out onto wire racks to cool completely.

Step 11

For the frosting, beat together 0.5 cup unsalted butter, 2 cups confectioners' sugar, 1 teaspoon low sodium vanilla extract, and 2 tablespoons heavy cream until smooth and fluffy.

Step 12

Place one layer of the cake on a serving platter and spread a generous amount of frosting over the top.

Step 13

Place the second cake layer on top of the frosted layer and spread frosting on the top and sides of the cake.

Step 14

Crush the remaining 4 low sodium Oreo cookies and sprinkle them over the top of the cake.

Step 15

Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.

Nutrition Facts

Serving size	(2069.3g)

Amount per serving	% Daily Value*
Calories	6660.4

Total Fat 240.4g	0%
Saturated Fat 109.8g	0%
Polyunsaturated Fat 0.5g
Cholesterol 862.8mg	0%
Sodium 2406.8mg	0%
Total Carbohydrate 1163.4g	0%
Dietary Fiber 82.8g	0%
Total Sugars 735.0g
Protein 99.1g	0%

Vitamin D 246.9IU	0%
Calcium 766.3mg	0%
Iron 57.2mg	0%
Potassium 4165.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.0%

Protein: 5.5%

Carbs: 64.5%