Red velvet Oreo cake- Moist Red velvet layers with crushed Oreo cookies and an Oreo cream cheese buttercream. Rich and decadent without being too overly sweet.
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What would you describe to someone who has never tried a classic red velvet cake? It's moist, velvety with a hint of chocolate flavor and it has to be paired with a perfectly sweetened vanilla cream cheese frosting. The first time I had a red velvet cake was from a red velvet cake mix and I'll tell you that I never thought I would enjoy red velvet cake again until years later.
Everyone loves a moist red velvet cake but adding crushed Oreos to it adds a depth of flavor I never thought I would achieve from a red velvet cake. Adding an Oreo cream cheese frosting to this takes it to a different level.
If you're looking for another delicious cake recipe, make sure to check out my famous chocolate cake, and if you're looking for something fruity, you'll love my berry Chantilly cake and coconut cake! For more red velvet desserts, you'll love my red velvet brownies, red velvet cookies and red velvet crinkles!
So, if you're looking for a dessert to make this valentine's day or Christmas make sure to put this one of your lists!
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Why you'll love this Red Velvet Oreo Cake:
- Not overly sweet, you might think Oreos and cake oh what a sweet combo, but nope not this one!
- Oreo flavor in every bite!
- You don't have to wait for valentines day or a special occasion to make this! Red velvet Oreo cake is the perfect cake for it just being a Monday!
Red Velvet Oreo Cake Ingredients:
- Flour: Cake flour is best in this recipe as it helps create a lighter texture cake versus all-purpose flour. I have not tested out all-purpose flour but in my years with working with all-purpose flour in cake recipes it always turns out denser.
- Sugar- Sweetens and adds moisture to the red velvet cake
- Cocoa Powder- I always recommend unsweetened cocoa powder in all my recipes preferably Dutch process.
- Baking soda- Helps the cake rise and not be overly dense
- Salt- things a little bit of salt in everything
- Butter-Butter provides the red velvet cake with immaculate flavor, most red velvet cakes are made with just oil and while they do taste amazing and moist it lacks a bit of flavor. Butter helps provide the best flavor for cakes.
- Oil-Use any flavorless and neutral oils like canola and vegetable oil
- Eggs- large eggs are used in all my recipes
- Vanilla Extract-Always measure with your heart, I love using vanilla extract in all my recipes
- Buttermilk- You can create your own buttermilk scroll down for detailed instructions
- Vinegar- Creates a chemical reaction with the cocoa powder that turns and helps with the red hue. Vinegar is also known to soften cakes. I use white vinegar in this recipe, but you can also substitute it with apple cider vinegar.
- Red gel food coloring- Gel Food coloring is always best in my opinion you'll result in a brighter and more concentrated red color without using the entire bottle of liquid red food coloring.
- Oreos- You can choose to skip adding crushed Oreos to the cake batter if that's your preference. Try not substitute with off brand Oreo cookies because it won't taste the
Oreo Cream Cheese Frosting
- Cream Cheese- Always use full fat cream cheese and make sure it's at room temperature before making the frosting.
- Butter-Unsalted Butter at room temperature
- Powdered Sugar- Sweetens the frosting, make sure to never substitute with granulated sugar
- Heavy Cream- Just a tablespoon or two lightens the frosting
- Vanilla Extract
- Oreos- I like to use regular Oreos when it comes to baking, I try to add less sugar into my desserts so try not to get the double or mega stuffed ones. same.
See recipe card for quantities and measurements.
Let's make Red Velvet Oreo Cake:
This Red Velvet Oreo Cake can be made with a hand mixer or stand mixer.
Preheat oven to 350F and line 3 8in cake pans with parchment paper and set aside until needed,
In the bowl of a stand mixer with your paddle attachment or a large bowl place in all the dry ingredients including sugar and mix on low speed to incorporate all the dry ingredients.
Add in the softened butter and oil and cream on low speed for 1 minute.
Add in the eggs, buttermilk, vanilla extract, red food coloring, vinegar. Mix on medium-low speed and scrape the sides of the bowl with a rubber spatula to ensure everything is thoroughly mixed.
Place Oreos in a large Ziploc bag and crush into small pieces. Fold the Oreo pieces into the red velvet batter and divide the batter evenly into the prepared pans.
Bake cakes in the middle rack of the oven for 25 minutes or until a toothpick is inserted into the center of the cake and comes out clean. I recommend checking at 20 minutes and adjusting more time as needed.
Once the cakes are done allow them to cool in the pan for 5 to 10 minutes and then transfer them to a wire rack to allow them to fully cool before icing.
Oreo Cream Cheese Frosting:
In a food processor places your Oreos in and crush until the crumbs are fine, you don't want chunks or the Oreo buttercream won't be smooth when piping and frosting.
In your stand mixer bowl place in your room temperature cream cheese and butter and cream on medium speed for 2 to 3 minutes. Scrape the sides and bottom of the bowl and then cream again to ensure there are no chunks of cream cheese and butter.
Once smooth add in the vanilla and powdered sugar and whip on medium-high speed for 30 seconds and then add in the finely crushed Oreos. Cream on high speed and then add a quick splash of the heavy cream to smooth out the Oreo cream cheese frosting. Set aside until you're ready to frost.
Red Velvet Oreo Cake Assembly:
Optional: Trim off the tops of your cake for even cut cake slices.
Place the first cake layer on a cake board or cake stand. Spread ¾ cup of frosting evenly with an offset spatula on top. Repeat with remaining layers.
Apply a thin layer of frosting all over the cake to seal in crumbs. Chill the cake in the refrigerator for 20 minutes.
After the crumb coat has set, apply a thick layer of frosting over the entire cake and use a bench scraper to smooth the sides. Fill a piping bag with the Oreo buttercream and pipe dollops on top of the cake and decorate with whole Oreos.
Cut and enjoy a slice of red velvet Oreo cake with a glass of milk!
Variations
- Skip the Oreos and just make it a simple red velvet cake
- Add a pastry cream in the middle of the cake layers (if you've never tried this combo, please do)
- Be adventurous and try other flavored cookies like Biscoff, chocolate chip cookies or some red velvet cookies!
- Replace Oreos with some chocolate chips
Storage:
A frosted and unsliced cake will stay moist in the refrigerator for up to 1 week. The best way to store cake slices is to cut and wrap them individually in plastic wrap or store them in an airtight container separating the slices with parchment paper in between slices.
How to make buttermilk
In a measuring cup add in one cup of whole milk. Measure in 1 tablespoon of vinegar and mix and allow it to sit on the counter for 5 to 10 minutes. And there you have it 1 cup of buttermilk!
Red Velvet Oreo Cake Tips:
For best results I highly recommend following all my steps
Measure with a kitchen scale vs measuring cups for accurate and consistent results.
Line the bottom of cake pans with parchment paper for an easier release, you don't want cake stuck on the bottom of your pan (trust me!)
Using a food processor to crush the Oreos finely for the Oreo cream cheese frosting. You don't want chunks of Oreos in the frosting, it won't pipe and frost well
FAQ
Yes you'll probably end up using all of the bottle if your using a 1 oz food coloring from the grocery store
A lot of things can go wrong when following a recipe.
Check through this list and double check
1. Did you measure everything correctly?
2. Are you using the same ingredients meaning no substitutions
3. Overmixed or undermixed
4. Overbaking or underbaking
Yes you can, adjust the bake time. It may take 12 to 15 minutes and make 24 or more cupcakes. ( Just a rough guess)
Yes you can divide it into 4 6-inch pans or 3 very tall 6-inch pans.( note that it will take longer to bake)
Red Velvet Oreo Cake Recipe
Ingredients
Red Velvet Oreo Cake Batter
- 3 cups Cake Flour
- 2 ½ cup Sugar
- 3 tablespoon Cocoa Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 8 tablespoon Butter
- 3 Large Eggs
- 1 tsp Vinegar
- 1 teaspoon Red Food Gel
- 1 cup Buttermilk
- 1 ½ cup Oil
- 1 tbsp Vanilla Extract
- 10 Oreos Crushed
Oreo Cream Cheese Frosting
- 3 8oz Cream Chesee
- 1.5 cups Unsalted Butter 3 sticks
- 3 cups Powdered Sugar
- 15 Oreos Finely Crushed
- 8 Oreos Whole for decorating
Instructions
Red Velvet Oreo Cake Batter
- Preheat oven to 350F and line 3 8in cake pans with parchment paper and set aside until needed,
- In the bowl of a stand mixer with your paddle attachment or a large bowl place in all the dry ingredients including sugar and mix on low speed to incorporate all the dry ingredients.
- Add in the softened butter and oil and cream on low speed for 1 minute.
- Add in the eggs, buttermilk, vanilla extract, red food coloring, vinegar. Mix on medium-low speed and scrape the sides of the bowl with a rubber spatula to ensure everything is thoroughly mixed.
- Place Oreos in a large Ziploc bag and crush into small pieces. Fold the Oreo pieces into the red velvet batter and divide the batter evenly into the prepared pans.
- Bake cakes in the middle rack of the oven for 25 minutes or until a toothpick is inserted into the center of the cake and comes out clean. I recommend checking at 20 minutes and adjusting more time as needed.
- Once the cakes are done allow them to cool in the pan for 5 to 10 minutes and then transfer them to a wire rack to allow them to fully cool before icing.
Oreo Cream Cheese Frosting:
- In a food processor places your Oreos in and crush until the crumbs are fine, you don't want chunks or the Oreo buttercream won't be smooth when piping and frosting.
- In your stand mixer bowl place in your room temperature cream cheese and butter and cream on medium speed for 2 to 3 minutes. Scrape the sides and bottom of the bowl and then cream again to ensure there are no chunks of cream cheese and butter.
- Once smooth add in the vanilla and powdered sugar and whip on medium-high speed for 30 seconds and then add in the finely crushed Oreos. Cream on high speed and then add a quick splash of the heavy cream to smooth out the Oreo cream cheese frosting. Set aside until you're ready to frost.
Red Velvet Oreo Cake Assembly:
- Optional: Trim off the tops of your cake for even cut cake slices.
- Place the first cake layer on a cake board or cake stand. Spread ¾ cup of frosting evenly with an offset spatula on top. Repeat with remaining layers.
- Apply a thin layer of frosting all over the cake to seal in crumbs. Chill the cake in the refrigerator for 20 minutes.
- After the crumb coat has set, apply a thick layer of frosting over the entire cake and use a bench scraper to smooth the sides. Fill a piping bag with the Oreo buttercream and pipe dollops on top of the cake and decorate with whole Oreos.
- Cut and enjoy a slice of red velvet Oreo cake with a glass of milk!
