Description
A stunning three-layer red velvet cake with Oreo cream cheese frosting and crunchy cookie pieces throughout. Perfect for celebrations and special occasions.
Ingredients
Scale
- 1 cup vegetable or canola oil (225g)
- 1 cup buttermilk, room temperature (240g)
- 1/2 cup full-fat sour cream, room temperature (125g)
- 3 large eggs, room temperature (170g)
- 2 tsp vanilla extract or vanilla bean paste (8g)
- 1 tsp white vinegar (4g)
- Red gel food coloring or 1 Tbsp liquid food coloring
- 2 1/2 cups granulated sugar (500g)
- 3 cups all-purpose flour (375g)
- 2 Tbsp unsweetened cocoa powder, sifted (12g)
- 1 tsp baking soda (6g)
- 1 tsp baking powder (4g)
- 1 tsp fine salt (6g)
- 1 cup chopped Oreos (90g)
- 1 1/2 cups (3 sticks) unsalted butter, room temperature (339g)
- 1 cup full-fat cream cheese, room temperature (226g)
- 1 Tbsp vanilla extract or vanilla bean paste (12g)
- 1/2 tsp fine salt (3g)
- 7 cups powdered sugar (875g)
- 1 Tbsp heavy whipping cream, room temperature (15g)
- 1/2 cup Oreo cookie crumbs, pulverized (45g)
- 3/4 cup Oreos, roughly chopped (68g)
- Mini Oreos for decoration
Instructions
- Preheat oven to 350°F / 175°C. Line and grease 3 8-inch pans. Set aside.
- In a large bowl, whisk together oil, buttermilk, sour cream, eggs, vanilla extract, white vinegar, and red gel food coloring until combined and evenly colored.
- Add granulated sugar and whisk for 30 seconds to help dissolve the sugar.
- Mix in flour, cocoa powder, baking soda, baking powder, and salt. Whisk until just combined. Fold in chopped Oreos.
- Divide batter evenly between prepared pans and bake for 27-30 minutes.
- Cool in pans for 15 minutes, then flip onto wire racks to finish cooling.
- Level cake tops with serrated knife once cooled. Crumble tops with fork and set aside.
- Beat butter and cream cheese for 30 seconds until smooth using paddle attachment.
- Add vanilla and salt. Beat on low until combined.
- Slowly mix in powdered sugar on low speed. Add heavy cream halfway through mixing.
- Mix in Oreo crumbs on low speed until evenly distributed. Don’t overmix.
- Stack and frost cake layers, adding chopped Oreos between each layer.
- Apply thin crumb coat, chill until firm, then add final frosting layer.
- Press reserved crumbs and chopped Oreos around cake base.
- Pipe border with remaining frosting and top with mini Oreos.
Notes
- Room temperature ingredients blend more easily, creating smoother batter and frosting
- Use gel food coloring instead of liquid for more vibrant color without thinning the batter
- Don’t overmix the Oreo crumbs into frosting to prevent it from turning gray
- Chill the crumb coat before final frosting for cleaner, professional-looking results
- Wrap and freeze cake layers if making ahead – they’ll actually be easier to handle when frozen
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
Keywords: red velvet cake, oreo cake recipe, layered birthday cake, cream cheese frosting, celebration dessert, party cake, chocolate cake, homemade cake