Oreo Red Velvet Cake

A few weeks ago, I made a a very special cake for a good friend’s birthday!! She loves red velvet cake and Oreos, which were in the inspiration for this cake.

I also threw some sprinkles into the mix, for good measure 😛

I tried to incorporate all of there favorite things, which included red velvet cake, funfetti sprinkles, and tons of Oreos!!

Red Velvet Oreo Cake:

  • 3 cups flour
  • 1/4 cup of unsweetened cacao
  • 3 cups granulated sugar
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup unsalted butter (2 sticks), room temperature
  • 3 tsp. vanilla extract
  • 1 cup egg whites (about 7 large egg whites)
  • 1 1/2 cups buttermilk, room temperature
  • 1/8 cup vegetable oil
  • red gel food coloring
  • 1 1/2 cups crushed Oreos

Vanilla Frosting:

  • 6 sticks (3 cups) unsalted butter, room temperature
  • 12 cups powdered sugar
  • 1/2 tsp salt
  • 3 Tbsp. heavy cream
  • 3 tsp vanilla

Chocolate Ganache Drips:

  • 1/2 cup heavy cream (about 4 oz.)
  • 1/2 cups chocolate chips (9 oz.)
  • plastic squirt bottle

Additional Decorations:

  • 1 cup crushed oreos
  • 1 cup rainbow sprinkles

Red Velvet Cake Layers

Preheat oven to 350°F. Grease and line four 8” round pans.

Mix together all dry ingredients (flour, cacao, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.

Mix chunks of room-temperature butter slowly into the dry mix, on a low speed.

Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.

Pour in egg whites, and mix on low until just incorporated.  

Mix in the buttermilk in two installments, on a low speed.

Add in vanilla, gel food coloring, and oil, and mix at a low speed until fully incorporated.

Scrape down the sides of the bowl with a spatula, then beat on medium high for about 30 seconds.

Gently fold in crushed Oreos.

Divide evenly between prepared cake pans. 

Bake for 32-35 minutes, or until a skewer comes out clean. 

Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan.

Place cake layers on a rack to finish cooling.

Vanilla Buttercream Frosting

While the cake layers bake and cool, prepare the vanilla buttercream frosting.

Beat the butter on high for 30 seconds with a paddle attachment, until smooth.

Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.

Once fully mixed, add in the vanilla and salt, and beat on medium low until the ingredients are fully incorporated, and the desired consistency is reached.

If the frosting is too thick, add in cream (1 teaspoon at a time).

If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

NOTE: When making frosting for a cake, it is important to mix the buttercream on low at the end of the process for a couple minutes, to get out any extra air that might have be incorporated during the mixing process.

This will make it easier to get super smooth sides on your cake!

Chocolate Ganache

Once the frosting is prepare, make the chocolate ganache drip recipe.

Heat heavy cream in a heat-proof bowl in the microwave for 45 seconds-1 minute, until bubbling.

Gently pour chocolate chips into the heavy cream, making sure they are fully covered with cream.

Allow mixture to sit for 2 minutes.

Stir slowly until the cream and white chocolate are combined, then heat again for 20 seconds and stir.

Repeat as necessary until all the chocolate bits are fully melted and incorporated.

If it seems too thin or thick, you can add a touch more chocolate chips or heavy cream!

The type of cream and chocolate that you use can affect the consistency, so feel free to adjust as needed.

Pour into plastic squirt bottles.

I like to put my ganache into plastic squirt bottles when decorating cakes! But you can also use a spoon to drizzle it over cakes. Extra ganache can be kept in the fridge for 2 weeks.


Cake Assembly

Once the cake layers are fully cooled, assemble the cake.

Stack and frost layers with buttercream. 

Apply a thin crumb coat, and chill the cake in freezer for 5 minutes.

Once the crumb coat is firm to the touch, apply, a second, thicker coat of frosting.

Smooth with a bench scrapper.

If you want to see a full tutorial for how I get smooth sides on my cakes, you can click here.

Gently press crushed Oreos and sprinkles onto the sides of the cake.

Smooth into frosting using an acetate sheet.

IMG_7293 (2)

Place cake in freezer for 15 minutes.

Once the cake is fully chilled, use a squirt bottle to add the ganache drips.

You can learn all the tips and tricks I use to add drips to a cake here.

I also added some birthday cake Oreos around the base of the cake, and piped some swirls onto the top using a Wilton 1M tip.

Chelsey White with oreo red velvet cake

52 thoughts on “Oreo Red Velvet Cake

  1. Hi, I really enjoy your videos & I’m learning a lot. How do you prepare the cakes for freezing & for how long do you freeze them for before assembling the total cake layers with frosting? Do you use a special freezer or even your ordinary home freezer? Do they need to be on flat service in there? Could you put them in fridge instead or freezing is best? Please help!

    Thank You, Michelle

    Sent from my iPhone


    1. I would recommend the freezer over the fridge! the fridge can dry them out. I place mine in a large tupperwear container once they’re fulled cooled, and pop them into the freezer for up to a week. You can use them as soon as they’re full chilled though! I usually let mine sit out for about 20 minutes before I begin decorating / frosting. Hope that helps!

  2. This looks so amazing!! What changes would I need to make to do three 9 in cakes instead of four 8 inch?

    1. Nothing! I’m not sure what the final baking time would be, but it’d say 35-45 minutes. keep an eye on it and once a toothpick comes out clean (or with a few moist crumbs), you know it’s done!

    1. Hi Chelsea,
      Wanted to ask if I make this recipe of red velvet cake can i make it with out the Oreo cookies mixed in or would the texture be different at all?

  3. I am going to attemp to make this for my son, but I really would only like to make 2 layers. I know I can make and freeze the cakes but we are not real big cake eaters ?, so my question to you is could you provide me the recipe for just 2 layers , if not that it ok. Thanks

  4. Hi chels ,

    Your videos continue to teach me so much so thank you for sharing all your wonderful cake recipes – I’m incorporating this recipe in a two tier cake and this will be my top tier which is 6 inch cake pans – do I need to adjust the recipe at all ?

    Thank you

  5. Hello,
    I would like to know if I can use this recipe for cupcakes? And how many cupcake will it make?

    Thank you

  6. Hi Chelsea! Do you think this cake recipe for the batter and icing would work for a bottom tier for a two tiered cake? If not, which of your cake recipes would you recommend? Thanks!!

  7. Hi, If I wanted to make a naked red velvet cake with vanilla buttercream frosting for an event would it be okay to be left out on a cake stand for 6 hours? For photos and speeches etc? Or what could I do to prolong it?

    1. the cake should be fine to sit out for several hours! The buttercream will crust and keep it’s shape, as long as it’s not too warm out!

  8. Hello! I want to make this cake for an upcoming party – but without Oreos. Could I substitute mini chocolate chips? Would that change anything else in the recipe?

  9. I was just wondering, if I have the Hershey’s Special Dark Cocoa Powder, should I still use 1/4 cup or less since it is a darker powder?

    1. hmm, maybe try adding just a tablespoon if it’s dark cocoa! or you can add the 1/4 cup, and you will just get a deeper shade of red <3

  10. Hi Chelsey! Another quick question for you, I need to make about 200 mini cupcakes for one of my friend’s weddings and she loves red velvet. Do you know about how many times I would need to multiply this recipe to achieve this? And if I don’t add the oreos will it turn out any differently?

    1. Hi Sam! My cake recipes don’t actually translate well into cupcakes! they bake flat, which is great for cakes, but not cupcakes! while they still taste great, they also kind of stick to the liners :/ I’m hoping to have my red velvet cupcake recipe up in the next week, stay tuned!! <3

    1. I usually do once they’re fully frosted! The only time I don’t is when I plan to cut into them/eat them within a couple hours <3

    1. Hi Debbie,

      I usually make about 1 1/2 batches of my american buttercream recipe, which is what’s reflected on this recipe cake. That ensures I have enough frosting for big swirls on top of the cake. If you’re making a 2 layer cake with 8 inch cake layers, you can probably make a single batch of frosting. Hope that helps, happy baking!

      1. Thank you! I would love to come be your sidekick so you could teach me all of your great cake decorating abilities, you are great!

Let me know what you think!