HomeDessertRed Velvet Oreo Cake Recipe

Red Velvet Oreo Cake Recipe

- Advertisement -

Red Velvet Oreo Cake Recipe: A Decadent Fusion of Flavors

If you’re a dessert enthusiast with a penchant for the classics and a hint of innovation, then the Red Velvet Oreo Cake is a must-try delight that promises to tantalize your taste buds. This dessert is a harmonious fusion of two beloved treats: the rich and velvety red velvet cake and the iconic, creamy Oreo cookie. In this article, we’ll guide you through the process of creating this delectable masterpiece that’s perfect for special occasions or simply indulging in a bit of sweet extravagance.

- Advertisement -

Table of Contents

  1. Introduction
  2. The Art of Combining Red Velvet and Oreo
  3. Ingredients You’ll Need
  4. Preparing the Red Velvet Cake Layers
  5. Crafting the Oreo Cream Filling
  6. Assembling Your Red Velvet Oreo Cake
  7. Frosting: The Final Touch of Elegance
  8. Garnishing Your Creation
  9. Tips for the Perfect Red Velvet Oreo Cake
  10. Baking the Red Velvet Oreo Cake: Step-by-Step Guide

Introduction

The Red Velvet Oreo Cake is a culinary masterpiece that brings together the lusciousness of red velvet cake and the irresistible allure of Oreo cookies. This cake is not just a dessert; it’s a celebration of flavors and a delightful journey for your taste buds.

The Art of Combining Red Velvet and Oreo

- Advertisement -

Marrying the elegance of red velvet with the playfulness of Oreo cookies is a stroke of genius that results in a cake that’s both sophisticated and fun. The subtle cocoa notes of red velvet beautifully complement the rich creaminess of Oreo, creating a symphony of textures and flavors.

Ingredients You’ll Need

- Advertisement -

To embark on the journey of creating a Red Velvet Oreo Cake, gather the essentials: all-purpose flour, cocoa powder, buttermilk, red food coloring, butter, sugar, eggs, vanilla extract, Oreo cookies, heavy cream, and cream cheese for the frosting. Each ingredient contributes to the layers of taste that define this cake.

Preparing the Red Velvet Cake Layers

Begin by preparing the red velvet cake layers. Mix the dry ingredients together and cream the butter and sugar. Incorporate the eggs and vanilla, followed by alternating additions of dry ingredients and buttermilk. Once the batter is smooth, divide it into prepared cake pans and bake until they’re fluffy and fragrant.

Crafting the Oreo Cream Filling

While the cake layers cool, it’s time to create the Oreo cream filling. Crush Oreo cookies into fine crumbs and fold them into a mixture of whipped cream and cream cheese. The result is a velvety filling with delightful Oreo crunch.

Assembling Your Red Velvet Oreo Cake

Place one cake layer on your serving plate and spread a generous layer of the Oreo cream filling. Gently place the second cake layer on top and repeat the process. This step creates a decadent Oreo-filled center that’s a pleasant surprise with every bite.

Frosting: The Final Touch of Elegance

For the frosting, whip up a batch of rich cream cheese frosting that perfectly complements the flavors of red velvet and Oreo. Its tanginess balances the sweetness of the cake layers and filling, providing a harmonious blend of tastes.

Garnishing Your Creation

Garnish your Red Velvet Oreo Cake with crushed Oreo pieces, chocolate shavings, or even a drizzle of chocolate ganache. These finishing touches not only add visual appeal but also enhance the overall experience.

Tips for the Perfect Red Velvet Oreo Cake

  • Allow the cake layers to cool completely before assembling to prevent melting of the Oreo cream filling.
  • Use room temperature cream cheese for a smooth and creamy frosting.
  • Garnish the cake just before serving to maintain its freshness.

Baking the Red Velvet Oreo Cake: Step-by-Step Guide

  1. Prepare the red velvet cake layers and bake until fluffy.
  2. Crush Oreo cookies and mix with whipped cream and cream cheese for the filling.
  3. Spread Oreo cream filling between cake layers.
  4. Whip up cream cheese frosting for the cake’s exterior.
  5. Frost the cake with cream cheese frosting.
  6. Garnish with crushed Oreos, chocolate shavings, or ganache.

Conclusion

In conclusion, the Red Velvet Oreo Cake is a testament to the joys of culinary creativity. With its harmonious blend of red velvet cake, Oreo cookies, and cream cheese frosting, this cake is a celebration of flavors that’s sure to delight dessert lovers of all ages. Whether you’re marking a special occasion or simply indulging in a moment of sweet pleasure, the Red Velvet Oreo Cake is a masterpiece that promises a delightful journey for your taste buds.

Source: thecookiedoughdiaries.com

Red Velvet Oreo Cake Recipe

Red Velvet Oreo Cake Recipe

Yield: 15 slices
Prep Time: 25 minutes
Cook Time: 25 minutes

If you're a dessert enthusiast with a penchant for the classics and a hint of innovation, then the Red Velvet Oreo Cake is a must-try delight that promises to tantalize your taste buds. This dessert is a harmonious fusion of two beloved treats: the rich and velvety red velvet cake and the iconic, creamy Oreo cookie. In this article, we'll guide you through the process of creating this delectable masterpiece that's perfect for special occasions or simply indulging in a bit of sweet extravagance.

Ingredients

Red Velvet Oreo Cake

  • 1 cup buttermilk (regular or dairy free)
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 2 Tablespoons liquid red food coloring
  • ¾ cup oil (canola oil, vegetable oil, grapeseed oil, or sunflower oil)
  • 2 eggs and 28 Oreos
  • 2⅓ cup + 1 Tablespoon all-purpose flour
  • 2 Tablespoons unsweetened cocoa powder
  • 1¼ cup granulated sugar
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ cup butter, softened (regular or dairy free)

Oreo Buttercream

  • 1¼ cup butter, softened (regular or dairy free)
  • ½ cup + 2 Tablespoons vegetable shortening (or butter if not dairy free
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 3¾-4¼ cup powdered sugar (icing sugar)
  • 16-20 Oreo cookies, plus more for decorating

Instructions

Red Velvet Oreo Cake

  • Preheat the oven to 350°F (177°C). Prepare two 8 inch round cake pans by spraying the inside of each pan with cooking spray. Cut round pieces of parchment paper out in the shape of the pans and place one into each pan. Place Oreos into the bottom of the pan in an even layer until you can’t fit anymore (16 Oreos per pan).
  • If making your own buttermilk (see notes), make it and set aside. In a medium bowl or large liquid measuring cup, whisk together oil, buttermilk, vanilla, vinegar, food coloring, and eggs, then set aside.
  • In the bowl of a standing or handheld mixer, whisk the flour, sugar, salt, baking soda, and cocoa powder together.
  • Add the butter into the bowl with the dry ingredients and use the paddle attachment on your mixer to mix until combined and crumbly like sand (photos in post above). Add in the wet ingredients in and mix until combined, scraping along the sides of the bowl as you go. Mix until there are no more lumps.
  • Divide the cake batter between the cake pans then bake for 22-32 minutes, or until a toothpick inserted into the middle of the cakes comes out clean. Let the cakes cool in the pan for 20 minutes then transfer to a cooling rack until completely cooled. Meanwhile, make the Oreo buttercream.

Oreo Buttercream

  • Crush the whole Oreo cookies up using a food processor, or put them in a ziploc bag and roll over the bag with a rolling pin. You can also finely chop them, and make the chunks as large or as small as you’d like (I like to use a mix of crumbs with some big chunks as well). Set aside.
  • Add vegetable shortening (or butter if not using dairy free butter) and butter to the bowl of your mixer, then mix until smooth. Add the vanilla and salt. Add in powdered sugar ½ cup at a time until your desired consistency is reached. If the buttercream is too thick, add in 1 teaspoon of milk to thin it out.
  • Add in the Oreo crumbs (and chunks) into the buttercream. Set aside and frost the cakes once they've cooled completely. (See post above for tips on assembling and decorating). Enjoy!

Notes

Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.

Measuring Flour: To avoid over-measuring, properly measure your flour and cocoa powder using either a kitchen scale or using the scoop and level method.

Buttermilk: You can make buttermilk at home with any milk you'd like. For dairy free, I find soy works best. Add 1 cup of milk to a measuring cup. Stir in 1 tablespoon of white vinegar and let it sit for 10-15 minutes, until curdled. You only need 1 cup of buttermilk for this cake, so be sure to pour out some of the buttermilk once it’s ready so that you only have 1 cup in total of liquid.

Preparing The Cake Pans: Don't skip the parchment paper lining on the bottom of the pan - this will ensure your cake doesn't stick to the pan when you remove it. 

Vegetable Shortening: Vegetable shortening can be replaced at 1:1 ratio with more butter. Note that if you are using a soft dairy free butter, the shortening helps keep it firmer.

Cake Pan Adjustments:

9 Inch Round Cake Pans: The cake layers will be thinner and will bake quicker. Start checking on them after around 16 minutes in the oven.

9x13 Rectangular Pan: To make this into an Oreo red velvet sheet cake, use a 9x13 pan, then bake for around 20 minutes or until a toothpick inserted in the middle comes out clean. Since there aren’t multiple layers for a sheet cake, you can halve the Oreo buttercream recipe.

3 Layer Cake: The easiest way to convert a 2 layer 8 inch cake into 3 layers is to simply divide the batter between three cake pans. With this method, you’ll end up with thinner cake layers, since the cake batter is divided between three pans instead of 2. Another option is to multiply all the ingredients in the recipe by 1.5.

Storage  & Freezing Instructions: The cake can be stored covered at room temperature for 3-4 days. I like to store mine in a cake carrier. If you’d like to freeze the cake layers for later, let them cool completely then wrap each individual layer in plastic wrap, and then wrap each one in aluminum foil. Store the cakes in a large ziploc bag and freeze for up to 3 months. Let them thaw at room temperature.

Store leftover Oreo buttercream in an airtight container in the freezer for up to 2 months. 

Nutrition Information
Yield 1 Serving Size 15
Amount Per ServingCalories 14645Total Fat 650gSaturated Fat 270gTrans Fat 15gUnsaturated Fat 343gCholesterol 1281mgSodium 8897mgCarbohydrates 2222gFiber 19gSugar 2004gProtein 57g

The information contained herein is subject to change.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

- Advertisement -
RELATED ARTICLES

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Most Popular

London Broil Recipe

Jambalaya Recipe

Birria Enchiladas Recipe

Recent Comments

Latest Recıpes

Skip to Recipe