This red velvet Oreo cake is a fun twist on a traditional red velvet cake! It has Oreo cream cheese frosting and Oreo pieces baked into the cake layers. The cake stays soft and moist for days too.
I've said it before and I'll say it again: red velvet is my favorite cake flavor.
I know that's controversial, but red velvet is so much more than just chocolate with red food coloring! There's only a little cocoa powder in red velvet cake, and it also has vinegar to give it a slight tang. And the best part about it is the cream cheese frosting!
Red velvet is always a hit for Valentine's Day, so I wanted to make another red velvet recipe to celebrate it this year. This red velvet Oreo cake is a fun twist on the classic, with Oreo cream cheese frosting and Oreo pieces in every bite! It's also perfect for Christmas, birthdays, or any holiday or get-together.
Why You'll Love This Recipe
- So much Oreo- There are crushed Oreos in the cake layers and in the cream cheese frosting! The cookies and cream flavor really shines through and is delicious with red velvet.
- Soft and moist- The buttermilk, sour cream, and oil work together to make the cake super moist and stay that way for days!
- Easy to make- You don't need any special equipment to make the cake layers, and you only need a bowl and a mixer for the frosting.
Here are notes about some of the ingredients used. For quantities and full instructions, see the recipe card below.
Ingredients for the cake.
Ingredients for the frosting.
- All purpose flour- This makes up the structure of our cake. Weigh it in grams for the best results or use the spoon and level method.
- Granulated sugar- White sugar sweetens the cake. You can also use caster sugar.
- Cocoa powder- Unsweetened or Dutch-processed cocoa powder both work. Unsweetened cocoa powder has a brighter flavor, while Dutch-processed is more mellow, deep, and chocolatey.
- Leaveners- Baking powder and baking soda make the cake rise in the oven. Make sure both are fresh and don't get the quantities mixed up!
- Salt- A pinch of salt activates the leavening agents and helps offset the sweetness a bit.
- Buttermilk- The acid from the buttermilk tenderizes the gluten strands and makes the cake soft. Pull it out of the refrigerator 1-2 hours before baking.
- Sour cream- Full-fat sour cream creates a tender crumb. Pull it put of the fridge 1-2 hours before baking.
- Oil- This keeps the cake moist. Use a neutral, flavorless oil, like canola oil, vegetable oil, or avocado oil.
- Eggs- 3 large eggs bind all the ingredients together and help the cake rise a bit. They also need to be room temperature. Pull them out at the same time as the buttermilk and sour cream.
- White vinegar- Vinegar adds that tangy flavor red velvet cake is known for. Don't worry, it won't taste like vinegar!
- Red food coloring- Use gel food coloring for the most vibrant color. You only need a little bit!
- Crushed Oreos- Any chocolate sandwich cookies work! Remove the filling for the cake.
- Cream cheese- Use full fat, softened cream cheese in the frosting. Pull it out of the fridge 1-2 hours before you make the frosting.
- Salted butter- This is used in the frosting. Make sure it's room temperature; take it out with the cream cheese.
- Powdered sugar- This thickens and sweetens the frosting. If yours has cornstarch (most powdered sugar in America does), you don't have to sift it.
Substitutions & Variations
- Buttermilk: My favorite substitute for buttermilk is plain kefir. I don't recommend making your own buttermilk with milk and lemon juice because it isn't strong enough for this recipe.
- Sour cream: Plain, full-fat Greek yogurt is the best substitute for this.
- White vinegar: Apple cider vinegar or champagne vinegar both work.
- Oreos: Feel free to use whatever cookie you like! Biscoff cookies would be so good in this cake. Mini chocolate chips work in the cake too.
- You can use different frosting if you want. Plain fluffy cream cheese frosting, strawberry cream cheese frosting, brown butter cream cheese frosting, or coffee cream cheese frosting are delicious.
Helpful Equipment & Tools
- You need 2 8-inch round cake pans. Make sure to use light metal pans, not glass or silicone because they don't heat as evenly. If your pans aren't non-stick, spray with baking spray before lining with parchment rounds.
- To make the frosting, you need a stand mixer fitted with the paddle attachment or an electric hand mixer.
- An offset spatula and bench scraper are helpful to spread frosting evenly.
- Use a cake turntable to make decorating easier. It holds the cake in place and rotates so you don't have to stretch around it.
Step by Step Instructions
Before you start, remove the cream from your Oreos and crush them into pieces in a blender or in a plastic bag by hand. Preheat the oven to 350°F/180°C, line your cake pans with parchment paper, and set aside.
STEP 1: First, whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl until combined.
STEP 2: Next, whisk the buttermilk, sour cream, oil, egg, vinegar, and vanilla in a separate bowl until well combined. Whisk in the food coloring.
STEP 3: Slowly pour the wet ingredients into the dry ingredients while whisking slowly. Scrape down the sides of the bowl and then whisk in the crushed Oreos.
STEP 4: Evenly pour the batter between the 2 lined cake pans. Bake for 27-32 minutes until a toothpick inserted in the center comes out clean with a few moist crumbs stuck to it.
STEP 5: Take the cakes out of the oven and let cool for 10 minutes. Loosen the sides of the pans with a butter knife, flip upside down on a wire cooling rack, and release. Let the cakes cool completely before frosting.
STEP 6: To make the Oreo cream cheese frosting, beat cream cheese and softened butter in the bowl of a stand mixer or hand mixer on medium-high speed until smooth.
STEP 7: Gradually beat in the powdered sugar on low speed 1 cup at a time until combined. Scrape down the sides of the bowl with a rubber spatula.
STEP 8: Pulverize more Oreos in a blender or food processor. Finally, mix in the crushed Oreos on low speed until combined.
STEP 9: To assemble, place one cake layer on a cake board or cake stand and spread about ¾ cup of frosting on it. Place the second layer on top upside down and spread a thin layer of frosting all over the cake. This is called the "crumb coat". Use an offset spatula and bench scraper to spread it evenly.
STEP 10: Chill the cake for 20 minutes in the refrigerator until the frosting is dry to the touch. Once chilled, add a second thick layer of frosting. Decorate the cake as desired with piping and more Oreos, then slice and enjoy!
Expert Baking Tips
- Use room temperature ingredients. Room temperature dairy ingredients and eggs are easier to mix than cold ingredients and will help you get a uniform cake batter and frosting that is smooth and easy to spread.
- Measure the flour accurately. The best way to measure flour is in grams with a kitchen scale! Flour is super easy to over-measure, so weighing it is the way to go. If you don't have a scale, gently scoop the flour into your measuring cup and swipe off the excess. Don't pack it in!
- Level the cakes. To make your cakes super flat and beautiful, use a serrated knife or a cake leveler to cut off the domed tops before frosting.
- Add a crumb coat. This first thin coat of frosting helps to lock in crumbs and keep them from mixing in with the final coat of frosting.
How to Decorate
Here are some ideas for how to decorate your Oreo red velvet cake:
- Top the cake with chocolate ganache made by mixing chocolate chips and hot heavy cream together. You can also make whipped chocolate ganache!
- Dollop the Oreo cream cheese frosting or whipped cream on top of the cake.
- Garnish the cake with whole and crushed Oreos.
- If you're making this for Valentine's Day, add some strawberries on top or fun heart-shaped sprinkles!
Storage & Freezing
Store the red velvet Oreo cake in the refrigerator for up to 5 days. Keep in a cake carrier or other large airtight container. If you've already cut into it, you can coat the cut section with frosting so it doesn't get dry.
I recommend freezing individual slices of cake instead of the whole thing so they're easier to thaw! Wrap the pieces in plastic wrap and transfer to an airtight container or freezer bag. Freeze for up to 3 months.
When you're ready to enjoy, simply take a piece out and let it thaw on a plate in the fridge overnight or on the counter for a couple hours.
Frequently Asked Questions
Yes! Use gluten free Oreos and a good 1-to-1 gluten free baking flour.
If you don't use enough food coloring or use a weak, water-based food coloring, your red velvet cake can turn out brown instead of bright red. Gel food coloring works the best!
Yes! You can make the cake layers up to 3 months ahead of time. Follow the recipe and then wrap the completely cooled layers in plastic wrap and freeze for up to 3 months. Let the layers thaw in the refrigerator overnight and make the frosting and decorate immediately before serving.
More Cake Recipes to Try
Red Velvet Oreo Cake
Red Velvet Oreo Cake
- 300 grams all purpose flour
- 300 grams granulated sugar
- 45 grams cocoa powder
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon salt
- 225 grams buttermilk room temperature
- 180 grams sour cream room temperature
- 186 grams oil
- 3 large eggs room temperature
- 1 teaspoon white vinegar
- 2 teaspoon vanilla extract
- 1 teaspoon red gel food coloring
- 14 crushed Oreos cream removed
Oreo Cream Cheese Frosting
- 454 grams full fat cream cheese room temperature
- 226 grams salted butter room temperature
- 907 grams powdered sugar
- 12 crushed Oreos
- Preheat the oven to 350°F/180°C. Line 2 8-inch cake pans with parchment paper and set aside.
- Whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl until combined.300 grams all purpose flour, 300 grams granulated sugar, 45 grams cocoa powder, ¾ teaspoon baking powder, ¾ teaspoon baking soda, 1 teaspoon salt
- Whisk the buttermilk, sour cream, oil, egg, vinegar, and vanilla in a separate bowl until well combined. Add the food coloring.225 grams buttermilk, 180 grams sour cream, 186 grams oil, 3 large eggs, 1 teaspoon white vinegar, 2 teaspoon vanilla extract, 1 teaspoon red gel food coloring
- Slowly pour the wet ingredients into the dry ingredients while whisking slowly until lump free. Whisk in the crushed Oreos.14 crushed Oreos
- Portion the cake batter evenly between the 2 lined cake pans. Bake for 27-32 minutes until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool for 10 minutes. Remove the cakes from the pans and let cool on a wire cooling rack. Cool completely before frosting.
- In the bowl of a stand mixer or hand mixer, beat cream cheese and softened butter on medium-high speed until smooth.454 grams full fat cream cheese, 226 grams salted butter
- Gradually beat in the powdered sugar on low 1 cup at a time. Scrape down the sides of the bowl.907 grams powdered sugar
- Pulverize the Oreos and mix in on low speed.12 crushed Oreos
- Place one cake layer on a cake board or cake stand and spread ¾ cup of frosting on top evenly. Place the second cake layer on top with the flat side facing up.
- Apply a thin layer of frosting, or crumb coat, all over the cake. Chill in the refrigerator for 20 minutes.
- Add a thick second layer of frosting all over the cake. Decorate with piping, more Oreos and Oreo pieces.
- Slice and enjoy!