Decadent Oreo Red Velvet Cake: The Ultimate Recipe for a Sweet Indulgence

Oreo Red Velvet Cake – Experience the pinnacle of dessert perfection with this extraordinary Oreo Red Velvet Cake. This recipe masterfully marries the classic, sophisticated allure of a perfectly moist red velvet cake with the playful, intensely chocolatey crunch of America’s favorite cookie, the Oreo. It’s a symphony of textures and flavors, featuring a tender, subtly cocoa-infused red velvet crumb, luscious cream cheese filling, and a delightful Oreo buttercream, all built upon a rich, dark chocolate Oreo cookie crust. Prepare to elevate your baking game and captivate every palate with this truly unforgettable creation.

Why This Oreo Red Velvet Cake Is an Absolute Must-Try

Who doesn’t adore a fantastic flavor crossover? Much like those iconic TV show mashups we all loved, this Oreo Red Velvet Cake brings together two beloved dessert legends: the classic Red Velvet and the iconic Oreo cookie. This isn’t just a cake; it’s a celebration of contrasting yet complementary flavors and textures. Imagine a tender, moist red velvet cake, subtly kissed with cocoa, perfectly balanced by a tangy cream cheese buttercream. Now, envision that entire experience enhanced by the delightful crunch and rich dark chocolate flavor of a buttery Oreo cookie crust and a dreamy Oreo-infused frosting. It’s an indulgence that promises to satisfy every sweet craving and leave you wanting more. The decadent dark chocolate notes from the Oreos wonderfully complement the delicate red velvet, creating a dessert that feels both familiar and excitingly new.

Explore More Oreo-Inspired Desserts

If you’re as obsessed with Oreos as we are, you’ll love these other fantastic recipes that incorporate the magic of America’s favorite cookie:

Easy Red Velvet Oreo Brownie
The Best Birthday Golden Oreo Blondies
The Finest and Ultimate Cookies And Cream Cake

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What Makes This Oreo Red Velvet Cake Uniquely Delicious?

A truly exceptional Red Velvet Cake is a rare find. Too often, they disappoint by tasting like a diluted chocolate cake or, even worse, a bland vanilla imitation. This recipe guarantees an authentic red velvet experience that will make you feel like every day is a special occasion. When you combine that perfect red velvet with the brilliant Oreo crust, which adds a fantastic textural contrast and deep chocolate notes, you create a cake so remarkable, you’ll want to bake it again and again.

Velvety Perfection: This is, without a doubt, the primary reason to bake this cake. It delivers a deeply moist, wonderfully soft, and perfectly sweet crumb that epitomizes everything a red velvet cake should be. Its texture is simply divine.
Classic Cream Cheese Frosting: No Red Velvet Cake is complete without its signature cream cheese frosting. Our recipe ensures a rich, tangy, and incredibly smooth frosting that perfectly complements the cake’s flavor profile. You’ll be savoring every single bite.
Irresistible Oreo Cookie Crust: Just like your favorite Oreo cookie, this crust offers a satisfying crunch and a burst of dark chocolate flavor. It forms the perfect foundation for the tender cake layers, adding an exciting textural dimension.
Decadent Oreo Buttercream: While it’s hard to pick a favorite element, the Oreo buttercream might just steal the show. Infused with crunchy Oreo crumbs, this frosting adds another layer of delightful texture and intense cookie flavor that is simply irresistible.

The Lore and Layers of Red Velvet

Red Velvet cake holds a special place in dessert history, often shrouded in a bit of mystery. Its origins are debated, but its appeal is universal. Traditionally, red velvet gets its subtle chocolate flavor from cocoa powder, which reacts with acidic ingredients like buttermilk and vinegar to create a fine, tender crumb. Early recipes often had a reddish-brown hue from natural cocoa and beet juice or boiled grated beets. Over time, as cocoa processing changed, red food coloring became more prevalent to achieve that iconic vibrant crimson. This cake is not merely a chocolate cake dyed red; it’s a unique balance of mild cocoa, a slight tang from the buttermilk and vinegar, and that distinct velvety texture that gives it its name. Our recipe honors this tradition while elevating it with the modern twist of Oreo cookies, ensuring a cake that is both historically rich and delightfully innovative.

Essential Grocery List for Your Oreo Red Velvet Cake

To help you prepare, here’s a list of key ingredients you might need to pick up, especially those not commonly stocked in every pantry. For the complete list of ingredients and precise measurements, please refer to the detailed recipe card at the bottom of this page. Achieving the perfect texture and flavor for your Oreo Red Velvet Cake depends on the quality and preparation of these components.

Unsalted Butter: Crucial for controlling the overall saltiness of your cake and frosting. For both the cake batter and the cream cheese buttercream, ensure your butter is at perfect room temperature for optimal creaming and a smooth consistency.
Vegetable Oil: This adds an extra layer of moisture and richness to the cake, contributing to its tender crumb. Canola oil or grapeseed oil are excellent alternatives if you don’t have vegetable oil on hand.
LorAnn’s Red Velvet Emulsion: This is a game-changer for authentic Red Velvet Cake flavor and color. Unlike simple food coloring, an emulsion provides both a vibrant red hue and a nuanced red velvet taste without diluting the batter. You can easily find it at craft stores like Michaels and Joann’s, or online at Amazon and Hobby Lobby. You can also buy it quickly and easily here.
Cocoa Powder: We use a regular unsweetened cocoa powder. The quality of your cocoa can subtly influence the cake’s flavor, so choose a good brand for the best results.
Buttermilk: Full-fat buttermilk is preferred for its richness and tang, which is essential for the characteristic red velvet flavor and its reaction with baking soda for a tender crumb. If full-fat isn’t available, any buttermilk will work.
Cream Cheese: For the most luxurious and flavorful cream cheese filling, always opt for full-fat cream cheese. Ensure it’s softened to room temperature for a smooth, lump-free mixture.
Oreos: This one is quite obvious! They are the star of our Oreo Red Velvet Cake. I recommend getting the largest size available, often called a “party pack,” to ensure you have enough for the crust and the buttercream.

Baking Your Perfect Oreo Red Velvet Cake: Step-by-Step

For the Cake Layers:

Follow these detailed steps to create incredibly moist and flavorful red velvet cake layers:

Step 1: Sift and Mix Dry Ingredients. In a medium-sized bowl, thoroughly whisk together the cocoa powder, baking powder, baking soda, salt, and all-purpose flour. Sifting ensures that these ingredients are evenly distributed, preventing lumps and creating a consistently tender cake texture.
Step 2: Cream Fats and Sugar. In the bowl of a stand mixer fitted with the paddle attachment, cream the room temperature butter, vegetable oil, and granulated sugar on medium-high speed for approximately 4 minutes. Continue until the mixture is light, fluffy, and has significantly increased in volume, turning a pale white color. This step incorporates air, which is crucial for a tender cake.
Step 3: Cream in the Eggs. With a rubber spatula, scrape down the sides and bottom of the bowl to ensure all ingredients are well combined. With the mixer on medium speed, gradually add the large eggs, one at a time, mixing for about 30 seconds after each addition. Remember to scrape down the bowl after each egg to ensure proper emulsification.
Step 4: Incorporate More Liquid Ingredients. Once all eggs have been added and incorporated, add the pure vanilla extract, LorAnn’s red velvet emulsion, full-fat sour cream, and white distilled vinegar. Mix on low speed just until these wet ingredients are fully combined, which should take about 30-60 seconds.
Step 5: Alternate Dry and Buttermilk. Scrape down the sides of the bowl once more. With the mixer on low speed, add half of the flour mixture and half of the buttermilk to the butter mixture, mixing until just incorporated. Next, add the remaining flour mixture and the rest of the buttermilk. Mix on low speed, taking care not to overmix; this step should only take 30-45 seconds. Overmixing can lead to a tough cake.
Step 6: Divide and Bake. Evenly divide the prepared batter into your baking pans, which should already have the Oreo crust pressed into their bottoms. Bake for 33-35 minutes. To check for doneness, insert a toothpick into the center of a cake layer; it should come out clean or with only a few moist crumbs attached.
Step 7: Cool. Allow the freshly baked cake layers to cool in their pans for 15 minutes before carefully removing them. Transfer the layers to a wire rack to cool completely to room temperature. For easier handling and assembly, wrap the cooled layers in plastic wrap and chill them in the fridge or freezer.

Crafting the Decadent Cream Cheese Filling

This light and tangy cream cheese filling is the perfect complement to the rich Oreo Red Velvet Cake layers.

Step 1: Beat the Cream Cheese. In a medium-sized bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Using a hand mixer, start on the lowest speed to prevent powdered sugar from flying, then increase the speed and mix until the mixture is creamy and perfectly smooth. This ensures no lumps in your filling.
Step 2: Make Whipped Cream. In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy whipping cream on high speed for approximately 3 to 5 minutes. Continue whisking until the cream forms stiff peaks, indicating it’s perfectly aerated and stable.
Step 3: Fold the Cream Cheese into the Whipped Cream. With a rubber spatula, gently fold in half of the prepared whipped cream into the cream cheese mixture. Continue folding until no streaks of whipping cream remain. Repeat this process with the remaining whipped cream, being careful not to overmix, which could deflate the airiness.
Step 4: Store. Once the cream cheese filling is complete, immediately place the mixture in the fridge. Keep it covered until you are ready to assemble your cake. This filling can be stored in the fridge for up to 4 hours before use, maintaining its perfect consistency.

Preparing the Irresistible Oreo Buttercream

This Oreo-infused buttercream adds a delightful crunch and deep chocolate flavor, tying all the elements of your Oreo Red Velvet Cake together.

Step 1: Cream the Butter. In a stand mixer fitted with a paddle attachment, cream the slightly cold unsalted butter on medium-high speed for about two minutes. This lightens the butter and forms the foundation for a fluffy buttercream.
Step 2: Add the Powdered Sugar. With the mixer on low speed, gradually add all of the sifted powdered sugar. Mix on low speed just until it’s fully incorporated, avoiding a cloud of sugar. Then, use a rubber spatula to scrape down the sides and bottom of the bowl, ensuring no dry spots remain.
Step 3: Add the Remaining Ingredients. Incorporate the heavy whipping cream, a pinch of salt, and vanilla extract. Increase the mixer speed to medium-high and beat the frosting for a full five minutes. This vigorous beating incorporates air, resulting in a lighter texture and color for your buttercream.
Step 4: Add the Crumbs. Finally, with a rubber spatula, gently stir in the finely ground Oreo cookie crumbs. Mix just until you start seeing gray streaks, ensuring the crumbs are distributed but not completely blended, preserving their texture and distinct appearance.

Assembling Your Masterpiece: The Oreo Red Velvet Cake

Now for the exciting part – bringing all the components of your stunning Oreo Red Velvet Cake together!

Place the first cake layer, top side up, onto your cake board or serving plate. Ensure the delectable Oreo crust is facing down, forming the base. Pipe a sturdy rim of Oreo buttercream around the very edge of the cake. This creates a “dam” to hold in the creamy filling.
Carefully fill the center of the piped buttercream rim with the cream cheese filling. Be mindful not to overfill; a little under 1 cup is usually ideal for an 8-inch layer to prevent spillage.
Gently place the second cake layer on top of the buttercream rim and filling, crust side down. Repeat the process of piping an Oreo buttercream rim and filling the center with cream cheese.
Position the final cake layer, crust side down, onto the filling. You now have a beautiful stacked cake ready for its exterior frosting.
Apply a thin, even layer of the Oreo buttercream all over the cake – this is known as the crumb coat. This crucial step traps any loose crumbs, creating a smooth surface for your final layer of frosting. Freeze the cake for about 10 to 15 minutes to allow this crumb coat to firm up.
Once the crumb coat is set and firm to the touch, retrieve your cake from the freezer and proceed to frost it with the remaining Oreo buttercream, aiming for a smooth and even finish. Serve your magnificent Oreo Red Velvet Cake at room temperature to fully appreciate its flavors and textures. Any leftover slices can be wrapped in plastic wrap and stored in the fridge for a couple of days.

My Favorite Baking Tools & Products

Using the right tools can make all the difference in your baking. Here are some of my go-to products that help achieve perfect results every time:

Frequently Asked Questions About This Cake

Here are some common questions about making and adapting this delicious Oreo Red Velvet Cake recipe:

Can I make this into cupcakes?
Absolutely! This recipe is versatile and works beautifully for cupcakes. It will yield approximately 18-20 delicious cupcakes. Just remember to reduce the baking time significantly to about 20-22 minutes, or until a toothpick inserted into the center comes out clean.

Can this be made into a sheet cake?
Yes, it can! For a convenient sheet cake version, you can refer to my simple red velvet sheet cake recipe here. You can easily adapt it by adding crushed Oreos on top for that extra crunch and flavor from this recipe!

Can I use red food coloring instead of emulsion?
While LorAnn’s red velvet emulsion provides a unique flavor profile alongside the vibrant color, you can certainly substitute it with red food coloring. Keep in mind that using only food coloring might slightly alter the overall flavor, as the emulsion often contains additional flavoring components. However, it will still provide that iconic red hue.

Expert Baking Tips for a Flawless Oreo Red Velvet Cake

Achieving a professional-quality cake at home is easier than you think with these expert tips:

Invest in High-Quality Cake Pans: The right bakeware can make a huge difference. High-quality cake pans, like those from Fat Daddios, ensure even heat distribution, preventing uneven baking and browned sides. They contribute to beautifully risen and uniformly colored cake layers. You can find the ones I use here.
Always Use Room Temperature Ingredients: I emphasize this often because it is genuinely crucial! Ensuring all your cold ingredients (butter, eggs, buttermilk, sour cream, cream cheese) are at room temperature is a must. This allows them to emulsify properly, creating a smooth, well-combined batter and frosting with ideal texture and volume.
Achieve Creamy, Smooth Buttercream: For an exceptionally creamy and smooth buttercream, once you’ve finished mixing, add a tablespoon of heavy whipping cream. Then, using a rubber spatula, beat the buttercream by hand against the sides of the bowl for a minute or two. This technique helps to release any trapped air bubbles, resulting in a silky-smooth finish.
Do Not Skip the Crumb Coat: This is a non-negotiable step for a professional-looking cake. A thin layer of frosting, the crumb coat, seals in all loose crumbs, preventing them from mixing into your final decorative layer. It also provides a stable base, making the subsequent frosting application much easier and cleaner.
Utilize a Turn Table for Decorating: A revolving cake stand or turn table is an invaluable tool for smooth and even frosting application. It allows you to rotate the cake effortlessly, ensuring consistent coverage on all sides. You can find the one I use here.
Master with an Offset Spatula: An offset spatula is your best friend for spreading buttercream smoothly and evenly across the sides and top of your cake. Its angled blade provides excellent control and precision. You can find mine here.

Storing Your Oreo Red Velvet Cake for Freshness

Proper storage is key to enjoying your delicious Oreo Red Velvet Cake for days. Here’s how to keep it fresh:

If you’re preparing your cake over multiple days, a great tip is to bake the cake layers ahead of time. Once they are completely cooled, wrap each layer tightly with plastic wrap and store them in the fridge or freezer. This method helps to reduce crumbs during assembly and prevents the layers from sliding around, making decorating much easier. Unfrosted cake layers can be stored in the fridge for 3-5 days or in the freezer for up to 1 month.

For a fully assembled and frosted cake, cover it loosely with plastic wrap or a cake dome and store it in the refrigerator. The cake will stay fresh and delicious for 3-4 days.

Freezing Frosted Cake Slices

To enjoy individual portions of your Oreo Red Velvet Cake later, freeze leftover slices. Wrap each slice securely in plastic wrap, then place them in an airtight container or freezer bag. Frozen cake slices can be stored for up to 1 month. Thaw them in the refrigerator overnight or at room temperature for a couple of hours before serving.

More Irresistible Cake Recipes You’ll Adore

If you enjoyed baking this Oreo Red Velvet Cake, you’re sure to fall in love with these other delightful cake recipes:

Valentine Sugar Cookie Bar

Classic Red Velvet Cake With Cream Cheese Frosting

Red Velvet Sheetcake

Remember to rate and review the recipe, and follow me on Instagram and Pinterest for more sweet inspiration!

Recipe

Oreo Red Velvet Cake

Molly Murphy

This cake is the ultimate combination between the smooth mouthfeel of a red velvet cake and the decadent dark chocolate of the oreo.

5 from 4 votes

Print Recipe
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Course
Cake, Dessert

Cuisine
American, Cake

Ingredients

For the Oreo crust

2½ cups finely ground Oreo Cookies about 30 cookies
2 Tablespoons granulated sugar
½ cup unsalted butter melted

For the cake

1 cup unsalted butter room temperature
½ cup vegetable oil
1 ¾ cup granulated sugar
4 large eggs room temperature
2 teaspoon pure vanilla extract
1 ½ tablespoon LorAnn’s red velvet emulsion can sub red food coloring
¼ cup full fat sour cream room temperature
1 teaspoon white distilled vinegar
1 tablespoon cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 ¾ cup all-purpose flour
1 cup buttermilk room temperature

Cream Cheese filling

¾ cup heavy whipping cream room temperature
6 ounces cream cheese room temperature
½ cup granulated sugar
1 teaspoon vanilla extract

For the buttercream

4 Oreo cookies ground into a fine crumb
1 ½ cups unsalted butter slightly cold
6 ounces of cream cheese softened
6 cups powdered sugar measured and then sifted
3 Tablespoons heavy whipping cream
1 teaspoon vanilla extract
Pinch of salt
This recipe makes just enough to stack and fill a cake if you want to make the dollops on top like mine I suggest doing an additional half batch.

Instructions

For the Oreo crust

Preheat your oven to 325 degrees F. Spray three 8-inch or four 6-inch round cake pans with cooking spray and then line with parchment. Spray again. Set aside.
Place the Oreo cookies in a food processor or blender and pulse until the Oreos are finely ground.
In a medium-size bowl, combine the Oreo crumbs, sugar and melted butter. Stir until all the Oreo crumbs are dampened by the melted butter. You should be able to scoop by hand and have it all stick together.
Divide the mixture evenly between the pans and press down firmly with your hand or the back of a flat measuring cup
Bake for 10 minutes. Let the crusts cool while you make the cake layers.

For the cake

Keep your oven at 325.
In a medium size bowl whisk together the cocoa powder, baking powder, baking soda, salt and all-purpose flour. Set aside.
In a bowl of a stand size mixer fitted with the paddle attachment, cream the butter, oil and sugar on medium high speed until light and fluffy. About 4 minutes. The mixture should turn white and double in size.
With a rubber spatula, scrape down the sides and the bottom of the bowl. With the mixer on medium speed, start adding the eggs one at a time, mixing for 30 seconds after each addition. Scrape the sides and bottom after each addition.
Once the eggs have been added, add the vanilla, LorAnn’s emulsion (or red food coloring), sour cream, and vinegar mix on low just until incorporated about 30-60 seconds.
Scrape down the sides of the bowl and turn the mixer on low and add half of the flour mixture and half of the buttermilk to the butter mixture and mix until just incorporated. Finally, add the rest of the flour mixture and the last of the buttermilk, while mixing on low. Do not over mix, this should take 30-45 seconds.
Once mixed, evenly divide all of the batter into the prepared pans with the Oreo crust (about 18 ounces in each 8-inch pan) Bake for 33-35 minutes. I checked mine at 33 minutes and it needed about one more minute. Insert a toothpick and if it comes out clean or with only a few crumbs, your cake is done.
Allow the cakes to cool in the pans for 15 minutes and then remove them from the pans and transfer them to a wire rack and let them come to room temperature. Wrap them in plastic wrap and either freeze or refrigerate them.

For the cream cheese filling

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese for a couple minutes until smooth. Scrape down the sides and beat for 2 more minutes. With the mixer on low, add the granulated sugar. Beat on high for a couple minutes until smooth. Place in a medium sized bowl.
In the same bowl of a stand mixer fitted with the whisk attachment, whisk the heavy whipping cream, and vanilla on high for about 5-7 minutes, until the cream forms stiff peaks.
Fold the whipped cream into the cream cheese mixture until no streaks of whipping cream remain. Making sure not to over mix.
This will hold for a couple of hours at room temperature. If you won’t be using it right away, store in an airtight container in the fridge for up to 2 days.

For the buttercream

In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.
With the mixer on low speed, add all of the sifted powdered sugar at once and mix on low just until incorporated. With a rubber spatula, scrape down the sides of the bowl.
Add the heavy cream, salt and vanilla, increase the speed to medium-high and beat the frosting for five minutes. It should get lighter in texture and color.
With the rubber spatula, gently stir in the cookie crumbs until you start seeing gray streaks.

Assembly

Place the first cake layer top side up on the cake board. With the Oreo crust on top of the cake board. Pipe a rim of Oreo buttercream around the edge of the cake. Fill the center of the cake with the cream cheese filling, making sure not to over fill, I used a little under 1 cup.
Place the second cake layer, crust side down, on top of the buttercream and filling. Repeat piping and filling.
Place final cake layer, crust side down, on the filling.
Apple a thin layer of the Oreo buttercream, also known as the crumb coat, and freeze for about 10 to 15 minutes to set this layer of frosting.
Once the crumb coat is set, continue to frost the cake with the remaining frosting.
Serve at room temperature, wrap leftover cakes slices in plastic wrap and will hold in the fridge for a couple days.

Keyword
oreo, red velvet, cream cheese

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