Classic red velvet meets cookies-and-cream in a bakery-style showpiece: plush crimson layers, a tangy Oreo cream cheese frosting, and a crunchy Oreo crumble tucked between tiers. Add a glossy chocolate drip for drama or keep it clean and modern—either way, this cake slices like a dream and tastes even better on day two.
Why You’ll Love It
- Plush & moist: Buttermilk + oil keep the crumb tender for days.
- True red velvet flavor: Light cocoa, vanilla, and a hint of tang from vinegar.
- Cookies-and-cream payoff: Chunky Oreo filling plus a silky cream cheese frosting.
- Event-ready: Stacks neatly, chills well, and slices clean.
Tools
- 3 × 8-inch (20 cm) round pans or 2 × 9-inch (23 cm) pans
- Parchment rounds, offset spatula, turntable (nice to have)
- Piping bag for tidy layers (optional)
Ingredients
Red Velvet Cake Layers
- 2¾ cups (345 g) all-purpose flour
- 2 tbsp (12 g) unsweetened natural cocoa powder
- 1½ tsp baking soda
- 1 tsp fine sea salt
- 1¾ cups (350 g) granulated sugar
- 1 cup (240 ml) buttermilk, room temp
- ¾ cup (180 ml) neutral oil
- 3 large eggs, room temp
- 2 tsp vanilla extract
- 1 tsp white vinegar
- 1–1½ tbsp red gel food color (as needed)
Oreo Cream Cheese Frosting
- 12 oz (340 g) full-fat cream cheese, cold but pliable
- ¾ cup (170 g) unsalted butter, slightly cool
- 4 cups (480 g) powdered sugar, sifted
- 2 tsp vanilla extract
- ¼ tsp fine salt
- 18 Oreo cookies, finely crushed (about 1¾ cups/175 g)
Tip: For ultra-smooth frosting, keep ½ cup (50 g) Oreo crumbs finely ground for frosting; reserve 1 cup (100 g) coarser pieces for filling/decoration.
Oreo Crunch (for Filling & Top)
- 12 Oreo cookies, coarsely crushed
- 2 tbsp (28 g) unsalted butter, melted
- Pinch salt
Optional Chocolate Drip
- ⅔ cup (115 g) dark chocolate chips
- ½ cup (120 ml) heavy cream
Time & Yield
- Prep: 30 minutes
- Bake: 25–28 minutes
- Cool & assemble: 60–90 minutes
- Total: ~2½ hours (mostly cooling)
- Yield: 1 tall 8-inch cake (or 2-layer 9-inch)
How to Make It
1) Prep & Pans
Heat oven to 350°F (175°C). Grease pans, line with parchment, and lightly flour.
2) Mix the Batter
- Whisk flour, cocoa, baking soda, salt.
- In a large bowl, whisk sugar, buttermilk, oil, eggs, vanilla until smooth.
- Whisk in red gel to a deep ruby.
- Add dry ingredients; mix just to combine.
- Stir in vinegar last (classic red velvet tang and lift).
3) Bake
Divide batter evenly. Bake 25–28 min (8-inch) or 28–30 min (9-inch), until a toothpick shows a few moist crumbs. Cool 10 min in pans, then invert to racks to cool completely.
4) Make the Frosting
Beat butter until creamy (1–2 min). Add cream cheese; beat just smooth. Mix in vanilla and salt. Gradually add powdered sugar until fluffy. Fold in finely crushed Oreos. (If it’s soft, chill 10–15 min.)
5) Oreo Crunch
Toss coarse Oreo pieces with melted butter and a pinch of salt. Spread on a plate to set.
6) Optional Ganache Drip
Warm cream to steaming; pour over chocolate. Rest 2 min, then whisk glossy. Cool to a thick-pour consistency.
7) Assemble
- Level cake tops if domed.
- Set first layer on board. Pipe or spread a ¾-cup ring of frosting near the rim (creates a dam). Fill center with ⅓–½ cup frosting; sprinkle Oreo crunch over (press gently).
- Repeat with second layer. Top with final layer.
- Crumb-coat thinly; chill 15–20 min.
- Frost smoothly. If using ganache, drip around edges, then spread a thin sheen on top. Crown with extra Oreos or crumbs.
Pro Tips (Bakery Results at Home)
- Measure accurately: Weigh flour to avoid a dense crumb.
- Room-temp dairy & eggs: Promotes even mixing and rise.
- Don’t overmix: Once flour goes in, mix just until combined.
- Chill to set: A cool cake slices cleaner and holds the drip beautifully.
- Two textures of Oreos: Fine crumbs tint frosting evenly; bigger bits add crunch inside.
Variations & Swaps
- Super-Dark Cocoa: Swap 1 tbsp natural cocoa for Dutch-process for a deeper hue (keep vinegar for the red velvet profile).
- Mini Cakes/Cupcakes: Bake as 24 cupcakes, 18–20 min.
- Extra Tang: Add 2–3 tbsp cream cheese to the ganache for a truffle-like drip.
- Gluten-Free: Use a 1:1 GF flour blend; add 1 tbsp cornstarch to the dry mix.
- No Food Dye: Use beet powder (2–3 tbsp) knowing color will be muted.
Make-Ahead, Storage & Freezing
- Bake ahead: Wrap cooled layers and chill up to 2 days or freeze up to 2 months.
- Frosting: Refrigerate up to 3 days; re-whip briefly.
- Assembled cake: Refrigerate covered up to 3 days. Best served slightly cool; let stand 20–30 min before slicing.
Nutrition (Per Slice, 1 of 14)
Approx. 520–560 kcal, 27–30 g fat, 68–74 g carbs, 5–6 g protein (varies with decorations and drip).
Serving Ideas
- Serve with cold milk, hot coffee, or a shot of espresso.
- Add a ring of fresh berries for color contrast and brightness.
- For clean cuts, heat a knife under hot water, wipe, then slice.
Why It Works
The buttermilk-vinegar reaction and modest cocoa create that signature red velvet tenderness and tang, while Oreo crumbs deliver nostalgic cookies-and-cream flavor without overpowering the cake. It’s a celebration layer that’s as reliable as it is striking—perfect for birthdays, holidays, or anytime you want applause with dessert.