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Red Velvet Oreo Cake Recipe
Ben Carraoli

Red Velvet Oreo Cake Recipe

I have to admit, making this Red Velvet Oreo Cake was an absolute joy! From mixing the vibrant red layers to folding in crunchy Oreo pieces, I felt like a baker creating a masterpiece. Each bite is a perfect balance of tender cake and creamy, cookies-and-cream frosting.
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Total Time 1 hour 10 minutes
Ingredients Method Notes

Ingredients
  

  • All-purpose flour – 2 ½ cups for a tender and soft cake. Sifted for best results.
  • Granulated sugar – 2 cups adds sweetness and structure. Don’t skip it!
  • Unsweetened cocoa powder – 2 tablespoons enhances the red velvet flavor.
  • Baking soda – 1 teaspoon ensures the cake rises beautifully.
  • Salt – ½ teaspoon balances the sweetness.
  • Vegetable oil – 1 cup keeps the cake moist. Any flavorless oil like canola works too.
  • Eggs – 2 large at room temperature for better mixing.
  • Buttermilk – 1 cup adds tanginess and tenderness. Can substitute with yogurt or almond milk.
  • Sour cream – ½ cup gives richness and keeps the cake soft.
  • White vinegar – 1 teaspoon reacts with baking soda to help the cake rise.
  • Vanilla extract – 2 teaspoons for that warm, classic flavor.
  • Red gel food coloring – 1 teaspoon gives the cake its iconic deep red hue.
  • Crushed Oreos – 1 cup folded into the batter for bursts of cookies-and-cream flavor.

Method
 

  1. First, I measured all my ingredients carefully. I like to have everything at room temperature—it makes mixing smoother and the cake fluffier. Preheat your oven to 350°F (175°C) so it’s ready when the batter is done.
  2. I combined dry ingredients in one bowl and wet ingredients in another. Slowly mixing them together, I added the red gel food coloring and crushed Oreos, folding gently to keep the batter light and airy.
  3. I divided the batter evenly into greased 9-inch pans and baked each layer for about 30-35 minutes. I always check with a toothpick—it should come out clean. Let the cakes cool completely on racks before frosting.
  4. I beat cream cheese and unsalted butter until smooth, then added powdered sugar and vanilla. Once fluffy, I folded in crushed Oreos for a perfect cookies-and-cream frosting that’s thick enough to hold the layers.
  5. I leveled the cake layers with a serrated knife, then stacked them with a generous amount of frosting between each layer. After covering the whole cake with frosting, I decorated with extra crushed Oreos and cake crumbs for that classic look.

Notes

  • I always weigh the cake pans as I fill them to ensure layers bake evenly.
  • Chilling the layers for 20 minutes before frosting helps prevent sliding.
  • Using a blender or food processor to crush Oreos gives the smoothest frosting.
  • I recommend gel food coloring for the deepest red; liquid coloring can dilute the batter.
  • Let the cake come to room temperature before slicing for cleaner cuts.