Red velvet and Oreo truly are a match made in heaven, and that’s why I’m so excited to share this red velvet Oreo cake!
From its tender red velvet Oreo cake layers to its Oreo cream cheese frosting, this cake recipe is sure to be a new favorite!!
What Food Coloring Should I Use to Make this Red Velvet Oreo Cake?
When you make any type of red velvet cake, you expect it to have that gorgeous, deep red color when you cut in. I’ve found that it’s a lot easier to achieve that using gel food coloring.
I prefer Americolor, but any red gel food coloring will work! If you don’t have gel food coloring on hand, you can also use liquid food coloring.
I’ve found that you need to use an entire bottle of liquid food coloring to get the deep red color, so be sure you have a full bottle if you go this route.
The Oreo Cream Cheese Frosting
This red velvet Oreo cake recipe would taste great with just about any frosting, but I wanted to stick with the classic pairing of cream cheese frosting and red velvet cake.
My cream cheese buttercream is a dream when it comes to decorating cakes.
It’s thick, has great structure and is wonderful for layer cakes because it is stiff enough to support the weight of the cake layers.
Throw in some crushed Oreos and you have one epic frosting!!
Substitutions & Swaps – Red Velvet Oreo Cake Layers
Below are some swaps and substitutions that you can make in this recipe.
- All Purpose Flour – This recipe turns out best with AP flour, but you can use a gluten free flour blend or cake flour if that’s all you have on hand. I don’t recommend using straight almond flour though!
- Unsalted Butter – If you only have salted butter on hand you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt that this cake recipe calls for. You can also use vegan butter in its place!
- Granulated Sugar – I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cake layers.
- Vegetable Oil – You can use any flavorless oil in this recipe. Canola or even sunflower oil would work great!
- Eggs – If you have an egg allergy you can use flaxseed eggs or an egg replacer.
- Buttermilk – You can also use full fat yogurt, sour cream, whole milk, or an alternative yogurt or milk (almond, soy, oat) if you’re dairy free.
- White Vinegar – The vinegar in this recipe is crucial, because it activates the baking soda and helps the cake layers rise! Most types of vinegar should work, including apple cider, or white wine vinegar.
- Vanilla Extract – Other extracts can also be used in place of the vanilla extract, or you can omit it if you don’t have any on hand.
- Gel food coloring – Natural food coloring (either liquid or powder) or liquid food coloring can be used if needed.
- Chopped Oreos – If you don’t want to add chopped Oreos into the cake layers simply omit them.
Substitutions and Swaps – Cream Cheese Oreo Frosting
- Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. You can also use vegan butter in its place!
- Cream Cheese – If you don’t like cream cheese frosting, use additional butter in place of the cream cheese.
- Vanilla Extract – Vanilla helps enhance the flavor of this frosting! However, other extracts can also be used in place of the vanilla extract, or you can omit it if you don’t have any on hand.
- Heavy Cream – Whole milk or alternative milk (soy, almond, oat) will work fine in this frosting recipe too.
- Crushed Oreos – If you don’t want to add chopped Oreos into the buttercream simply omit them.
Decorating This Red Velvet Oreo Cake
While I love making challenging cake designs, sometimes it’s nice to just make a classic layer cake.
I kept things simple with this cake and used crumbled cake tops and crushed Oreos to decorate the base of the cake.
This cake decoration screams red velvet and Oreo and gives the cake such a classic look.
Tips for Making Best Red Velvet Oreo Cake
- Properly measure your flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
- Ingredients at room temp mix together better. Set out any cold ingredients ahead of time.
- Use a scale to weigh your cake pans as you fill them. It will make your cake layers bake to the same height and bake more evenly.
- Bang your cake pans on the counter before putting it in the oven. This brings any big air bubbles that are trapped in the batter to the surface.
- Level your room temperature or thawed cake layers with a serrated knife to make them easier to stack.
- Chill your cake layers in the freezer for about 20 minutes before assembling the cake. It makes it so much easier to stack and frost them!
- I highly recommend that you use a food processor or blender to crush the Oreos for this frosting! If there are any large bits of cookie it will make the frosting challenging to smooth or pipe with.
- Use red gel food coloring to make your cake layers a deep, beautiful shade of red.
Making This Red Velvet Oreo Cake in Advance & Storage Tips
Make your cake layers in advance and freeze them. It breaks the process up and makes it more approachable.
Make your frosting ahead of time too or save any leftover frosting. It can be stored in an airtight container in the fridge for up to a month or in the freezer for up to 3 months.
Wait to fold in the crushed Oreos until the buttercream has thawed and been stirred to a smooth consistency again, or else the Oreos can lose their texture and shape and turn the frosting gray.
A frosted cake can last in the fridge for up to a week. The buttercream locks in all the moisture, keeping the cake fresh and delicious.
If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist. It can be stored in the fridge like this for up to a week.
Let Me Know What You Think!
If you try this red velvet Oreo cake recipe, I’d love to hear what you think of it! Please leave a rating and comment below.
Don’t forget to tag me @chelsweets and use #chelsweets if you share on social media so I can see all your amazing creations!
Other Recipes You Might Like:
Red Velvet Oreo Cake
- 3 cups all-purpose flour (375g)
- 2 tsp unsweetened cocoa powder (8g)
- 1 tsp salt (6g)
- 1 tsp baking soda (6g)
- 3/4 cup or 1 1/2 stick unsalted butter, room temp (170g)
- 2 cups granulated sugar (400g)
- 2 large eggs, room temp (112g)
- 1/2 cup vegetable oil (112ml)
- 1 cup buttermilk, room temperature (240ml)
- 2 tsp white vinegar (8ml)
- 2 tsp vanilla extract (8ml)
- 2 squirts of red gel food coloring (or 1 Tbsp liquid food coloring)
- 1 cup chopped Oreos (90g)
Cream Cheese Buttercream Frosting
- 1 1/2 cups unsalted butter, room temperature (339g) - 3 sticks
- 1/2 cup full-fat cream cheese, room temperature (113g or 4 oz.)
- 1 Tbsp vanilla extract (12ml)
- 1/2 tsp salt (3g)
- 7 cups powdered sugar (875g)
- 3 Tbsp heavy cream or whipping cream (45g)
- 1/2 cup oreo cookie crumbs, pulverized in a food processor or super finely chopped (45g)
- 3/4 cup Oreos, roughly chopped (68g)
Additional Tools / Equipment
- Electric Mixer
- small piping bag
- small french frosting tip
- mini Oreos
Red Velvet Oreo Cake
- Preheat oven to 350 F / 175 C and grease and line three 6-inch, or three 7-inch cake pans.
- In a large bowl sift together 3 cups all purpose flour, 2 tsp cocoa powder, 1 tsp salt and 1 tsp baking soda. Set aside.
- In another large bowl, cream together 3/4 cup unsalted butter and 2 cups granulated sugar. Mix on a high speed with a whisk attachment or hand mixer for 1-2 minutes or until the mixture becomes lighter in color.
- Next mix in 2 large eggs, one at a time on a medium speed.
- Mix in 1/2 cup of vegetable oil on a medium speed.
- Add in half of the sifted dry ingredients and mix on a low speed until just incorporated. Be careful not to over-mix!
- Pour in 1 cup of buttermilk, 2 tsp white vinegar, 2 tsp vanilla extract, and a generous squirt of red gel food coloring. Mix on a low speed until combined and scrape the sides and bottom of the bowl as needed with a rubber spatula.
- Mix in the remaining dry ingredients on a low speed until they're just incorporated and there are no visible streaks of flour.
- Fold in 1 cup of roughly chopped Oreos.
- Divide the batter evenly between the prepared pans and bake for 28-32 minutes.
- Remove pans from oven and let them cool in the pans for 10 minutes.
- Carefully flip the layers out of the pans, and place on a wire rack to finish cooling.
- Level the cake tops with a serrated knife once they're fully cooled and place them in a small bowl.
- Use a fork to crumble the cake tops, then cover the bowl with plastic wrap and set aside.
Oreo Cream Cheese Buttercream Frosting:
- Beat 1 1/2 cups of butter and 1/2 cup cream cheese on a medium speed for 30 seconds with a paddle attachment until smooth.
- Add in 1 Tbsp vanilla and 1/2 tsp salt. Beat on low until combined.
- Slowly mix in 7 cups powdered sugar on a very low speed. About halfway through add in 3 Tbsp of heavy cream to make the frosting easier to mix.
- Mix until the frosting reaches the right consistency. If the frosting is too thick, add in additional cream (1 Tbsp at a time).
- If the frosting is too thin, add in more powdered sugar (1/4 cup at a time).
- Next mix in 1/2 cup of Oreos crumbs on a low speed, mixing just until they're evenly distributed throughout the frosting. If you mix the Oreos in for too long, it can make your frosting look kind of grey.
- Cover the Oreo cream cheese frosting with a piece of plastic wrap, to prevent a crust from forming until you're ready to use it.
Red Velvet Oreo Cake Assembly:
- Stack and frost the red velvet Oreo cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.
- Add an even layer of Oreo cream cheese buttercream between each cake layer, and top with 1/4 cup of chopped Oreos.
- Add a thin coat of frosting around the cake to fully cover the cake layers. Smooth using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
- Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper.
- Carefully press the reserved red velvet crumbs and remaining chopped Oreos along the base of the cake with you hand.
- Place the remaining cream cheese buttercream into a frosting bag fit with a small French frosting tip.
- Pipe a border around the top of the cake, add mini Oreos, and enjoy!
Tips for Making Best Red Velvet Oreo Cake:
- Don't over-mix your batter! Stir until the flour is just combined into the batter.
- Be sure to properly measure your flour (spoon into the cup measure, then level), or use a kitchen scale when making the cake batter.
- Make sure your ingredients are at room temp.
- Bang your pans on the counter before popping them into the oven. This helps brings any air bubbles that are trapped in the batter to the surface and gives your cake layers a more even crumb.
- Don't over bake the cake layers. Keep an eye on them and be sure to set a timer.
- I highly recommend that you use a food processor or blender to crush the Oreos for this frosting! If there are any large bits of cookie it will make the frosting challenging to smooth onto the cake and pipe with.
- Use red gel food coloring to make your cake layers a deep, beautiful shade of red.
Making This Red Velvet Oreo Cake in Advance & Storage Tips:
- Make your cake layers in advance and freeze them. It breaks the process up and make it more approachable.
- Make your frosting ahead of time too or save any leftover frosting. It can be stored in an airtight container in the fridge for up to a month or in the freezer for up to 3 months! Wait to fold in the crushed Oreos until the buttercream has thawed and been stirred to a smooth consistency again, or else the Oreos can lose their texture and shape and turn the frosting gray!
- A frosted cake can last in the fridge for up to a week. The buttercream locks in all the moisture, keeping the cake fresh and delicious.
- If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist. It can be stored in the fridge like this for up to a week.
Amount Per Serving Calories 579Total Fat 28gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 13gCholesterol 68mgSodium 323mgCarbohydrates 79gFiber 1gSugar 61gProtein 4g