Red Velvet Oreo Cake
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.
Equipment
- 1 5-quart stand mixer or electric hand mixer
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Ingredients
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
Instructions
Cake
- 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.
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
Assembly
- 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!
Video
Notes
Use room temperature dairy ingredients and eggs.
Weigh the flour in grams with a kitchen scale or use the spoon and sweep method.
Remove the cream from your Oreos before crushing and adding to the cake.
Storage: Store the red velvet Oreo cake in the refrigerator for up to 5 days in a large airtight container. If you've already sliced into it, coat the cut section with frosting so it doesn't dry out.
Freezing: Wrap slices in plastic wrap and freeze in an airtight container or for up to 3 months. Thaw on a plate in the fridge overnight or on the counter for a couple hours.
Cake layers without frosting can be frozen wrapped in plastic in an airtight container for up to 3 months as well.
Nutrition
Serving: 1pieceCalories: 920.7kcalCarbohydrates: 123.4gProtein: 8.2gFat: 46.4gSaturated Fat: 19.3gPolyunsaturated Fat: 5.9gMonounsaturated Fat: 18gTrans Fat: 0.6gCholesterol: 111.9mgSodium: 576.5mgPotassium: 224mgFiber: 2.4gSugar: 96.5gVitamin A: 996.9IUVitamin C: 0.1mgCalcium: 97.7mgIron: 4.4mg
Tried this recipe?Let us know how it was!