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Oreo Red Velvet Cake

  • Author: Lusine Svetlana

Description

This Oreo Red Velvet Cake is the ultimate dessert mash-up. A moist, tender red velvet cake is baked directly on top of a rich Oreo cookie crust, then layered and frosted with ultra-smooth cream cheese buttercream. Every bite has the perfect balance of chocolatey crunch, classic red velvet flavor, and tangy sweetness. Whether you’re baking for holidays, birthdays, or a late-night craving, this cake delivers bakery-level indulgence every time.

Ingredients

Oreo Crust

  • 4 cups crushed Oreo crumbs (about 40 Oreos, filling included)
  • ½ cup unsalted butter, melted
  • 2 tablespoons granulated sugar

Red Velvet Cake

  • 3 ¾ cups all-purpose flour
  • 2 ¼ cups granulated sugar
  • ¼ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons salt
  • 1 ½ cups buttermilk
  • 1 ½ cups vegetable or canola oil
  • 1 tablespoon vanilla extract
  • 3 large eggs
  • 1 ½ tablespoons white vinegar
  • 1 ½ teaspoons red gel food coloring

Cream Cheese Buttercream

  • 2 cups unsalted butter, slightly softened
  • 16 ounces cream cheese
  • 8+ cups powdered sugar
  • 1 tablespoon vanilla extract
  • Pinch of salt
  • 2 tablespoons heavy cream

Instructions

Oreo Crust

  1. Preheat oven to 325°F (163°C)
  2. Grease three 8-inch round cake pans and line bottoms with parchment
  3. Crush Oreos into fine crumbs using a food processor
  4. Stir crumbs with sugar and melted butter until combined
  5. Divide evenly between pans and press firmly into bottoms
  6. Bake for 3 minutes, remove from oven, and keep oven heated

Red Velvet Cake

  1. In a bowl, whisk flour, sugar, cocoa powder, baking soda, and salt
  2. In a stand mixer, whisk buttermilk, oil, vanilla, eggs, vinegar, and food coloring
  3. Switch to paddle attachment and slowly add dry ingredients
  4. Mix just until combined—do not overmix
  5. Divide batter evenly over Oreo crusts
  6. Bake 35–45 minutes, until toothpick has moist crumbs
  7. Cool in pans 10 minutes, then transfer to wire racks

Cream Cheese Buttercream

  1. Beat butter, cream cheese, and salt until smooth and fluffy
  2. Add powdered sugar gradually, mixing well
  3. Add heavy cream as needed for smooth consistency
  4. Adjust thickness with more powdered sugar if needed

Assembly

  1. Place first cake layer crust-side down on cake stand
  2. Spread a thin layer of buttercream
  3. Repeat with second layer
  4. Add third layer and crumb coat entire cake
  5. Chill until frosting is firm
  6. Frost final layer and decorate as desired

Notes

  • Serve slightly chilled for cleaner slices
  • Let sit at room temperature 10–15 minutes before serving
  • Store covered in the refrigerator up to 5 days
  • Freeze unfrosted layers up to 2 months
  • Fully frosted cake can be frozen for 1 month

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Find it online: https://cookiespedia.com/oreo-red-velvet-cake/