Description
Red velvet oreo cake blends classic Southern charm with modern cookie indulgence, creating a dessert that delights chocolate lovers. Creamy layers of rich crimson cake and crushed oreo cookies promise a luxurious experience you won’t soon forget.
Ingredients
Scale
Cake Base:
- 2 cups all-purpose flour
- 2 tbsp cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 tbsp white vinegar
Oreo Ingredients:
- 15 oreo cookies, crushed
- 1/4 cup oreo crumbs for decoration
Frosting and Filling:
- 16 oz cream cheese, softened
- 1 cup unsalted butter
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 6 oreo cookies, chopped for filling
Instructions
- Preheat the oven to 350°F and prepare two 9-inch round cake pans by greasing and lining with parchment paper.
- Sift together flour, cocoa powder, baking soda, and salt in a medium bowl, creating a uniform dry mixture.
- In a large mixing bowl, cream butter and sugar until light and fluffy, approximately 3-4 minutes using an electric mixer.
- Incorporate eggs one at a time, mixing thoroughly after each addition, then blend in red food coloring and vanilla extract.
- Combine buttermilk and white vinegar in a separate small bowl, then alternately add this liquid and the dry ingredient mixture to the butter mixture, mixing until just combined.
- Gently fold in crushed Oreo cookies, ensuring even distribution throughout the batter.
- Divide the batter evenly between prepared cake pans and smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar, vanilla extract, and salt, mixing until the frosting is light and fluffy.
- Once cakes are completely cool, place one layer on a serving plate and spread chopped Oreo cookies as a filling.
- Cover with a layer of frosting, then top with the second cake layer.
- Frost the entire cake, covering sides and top evenly with the cream cheese frosting.
- Sprinkle remaining Oreo crumbs around the top and sides of the cake for decoration.
- Refrigerate for at least 1 hour before serving to allow frosting to set.
Notes
- Swap red food coloring with natural alternatives like beetroot powder for a healthier, chemical-free version.
- Ensure ingredients are at room temperature to achieve a smoother, more consistent cake batter and prevent lumps.
- Crush Oreo cookies coarsely to maintain texture and provide delightful cookie chunks throughout the cake.
- Avoid overmixing batter to prevent a dense, tough cake texture and maintain a light, tender crumb.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 600
- Sugar: 60 g
- Sodium: 350 mg
- Fat: 40 g
- Saturated Fat: 25 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 100 mg