Cookies and Cream Red Velvet Cake Recipe

If you love a show-stopping dessert that combines the rich, classic flavors of red velvet with the irresistible crunch of cookies and cream, then you are in for a treat with this Cookies and Cream Red Velvet Cake. This layered beauty blends moist, vibrant red velvet cake with a luscious cream cheese frosting studded generously with crushed Oreos, creating a perfect balance of texture and taste. It’s a dessert that feels both nostalgic and luxe, ideal for celebrations or whenever you want to impress your friends and family with something truly unforgettable.

Ingredients You’ll Need

Ingredients You’ll Need

This Cookies and Cream Red Velvet Cake comes together with simple, pantry-friendly ingredients that work harmoniously to provide a moist cake with a velvety crumb and a luscious, creamy frosting studded with crunchy cookies. Each component plays a crucial role — from the buttermilk that tenderizes the crumb to the red food coloring that gives the cake its signature, irresistible hue.

• All-purpose flour: The base of the cake’s structure, giving it just the right texture and crumb.
• Cocoa powder: Adds a subtle chocolate depth to enhance the classic red velvet flavor.
• Baking soda and salt: Essential leavening agents that help the cake rise perfectly and balance flavors.
• Buttermilk: Adds moisture and a slight tang, contributing to the cake’s tender crumb.
• White vinegar: Reacts with baking soda to give extra lift and a subtle tanginess.
• Granulated sugar: Sweetens the batter while contributing to a delicate crumb.
• Vegetable oil: Keeps the cake moist and soft without weighing it down.
• Large eggs: Provide structure and richness.
• Red food coloring: The signature pop of color that makes this cake unforgettable.
• Vanilla extract: Enhances all the flavors with a warm, inviting note.
• Cream cheese: The star of the frosting, lending tangy richness and creaminess.
• Unsalted butter: Creamed into the frosting for a smooth, luscious texture.
• Powdered sugar: Sweetens and thickens the frosting for easy spreading.
• Oreo cookies: Crushed into the frosting to add delightful cookie crunch throughout the cake.

How to Make Cookies and Cream Red Velvet Cake

Step 1: Preparing Your Pans and Oven

Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius) and greasing two 9-inch round cake pans. Line the bottoms with parchment paper to ensure your cakes release easily after baking. This small step ensures a smooth finish and undamaged layers when it’s time to frost.

Step 2: Combining Dry Ingredients

In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Sifting helps blend these ingredients well and keeps the batter lump-free, giving your cake a tender crumb and even rise.

Step 3: Mixing Wet Ingredients

In a separate large bowl, beat together the granulated sugar and vegetable oil until they are well combined. Add the eggs one by one, making sure each is fully incorporated before adding the next. This careful mixing encourages a smooth, air-filled batter that bakes up light and fluffy.

Step 4: Adding Color and Flavor

Mix in the red food coloring, vanilla extract, and white vinegar to the wet mixture. The vinegar reacts with the baking soda in the dry ingredients to give the cake a slight tang and a beautiful rise, while the red food coloring creates that classic red velvet look you’ll adore.

Step 5: Combining Wet and Dry Mixtures

Alternately add the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry mixture. Mix just until combined; overmixing can make the cake tough. This step ensures the perfect balance of moistness and lift.

Step 6: Baking the Cake Layers

Divide the batter evenly between the two prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. This ensures your layers will be moist but fully cooked, making them easy to layer later.

Step 7: Cooling the Cake

Let the cakes cool in their pans for about 10 minutes before transferring them to wire racks to cool completely. Completely cooled layers are essential before frosting to prevent any melting or sliding.

Step 8: Making the Cookies and Cream Frosting

Beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar and beat until fluffy. This luscious frosting is both tangy and sweet, perfect for the rich red velvet layers.

Step 9: Folding in the Oreo Crumbs

Gently fold in the crushed Oreo cookies into the frosting, leaving little chunks for texture throughout the cake. This step is what transforms traditional red velvet into a decadent Cookies and Cream Red Velvet Cake, introducing that surprise crunch in every bite.

Step 10: Assembling the Cake

Place one cake layer on your serving plate and spread a generous layer of the cookies and cream frosting on top. Add the second cake layer and frost the top and sides evenly. Smothering each layer with the frosting makes every bite perfect.

Step 11: Decorating and Chilling

Decorate with swirls of leftover frosting, extra crushed Oreos, and whole cookies for a beautiful and inviting presentation. Chill the cake before slicing to help the frosting set and make clean cuts.

How to Serve Cookies and Cream Red Velvet Cake

Garnishes

For an extra-special touch, garnish your Cookies and Cream Red Velvet Cake with a dusting of cocoa powder or a drizzle of melted white chocolate. Fresh berries like raspberries or strawberries can also add a pop of color and fresh tartness that complements the creamy frosting beautifully.

Side Dishes

This cake pairs wonderfully with a light scoop of vanilla bean ice cream or a dollop of whipped cream to balance its richness. For beverages, freshly brewed coffee or a rich hot chocolate makes for an indulgent combination that will delight your guests.

Creative Ways to Present

Try serving the Cookies and Cream Red Velvet Cake as individual mini cakes or cupcakes for a party setting. You can also layer it into a trifle dish with extra crushed Oreos and whipped cream for a stunning visual and textural dessert experience that’s easy to share.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake tightly with plastic wrap and store it in the refrigerator for up to four days. Keeping it cold helps maintain the texture of the cream cheese frosting and the cake’s moist crumb.

Freezing

You can freeze slices or the whole cake wrapped well in plastic and foil for up to three months. Thaw overnight in the refrigerator before serving to preserve the best texture and flavor.

Reheating

Red velvet cake tastes best served chilled or at room temperature. If you prefer a warmer slice, microwave a piece for 10 to 15 seconds, but avoid overheating to keep the frosting intact.

FAQs

Can I use regular milk instead of buttermilk?

For the best texture and tang characteristic of red velvet, buttermilk is preferred. However, you can make a quick substitute by adding one tablespoon of white vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes before use.

How do I get the red color without artificial dye?

Using natural alternatives like beet juice or powder can add red color, though the hue may be less vibrant than traditional red food coloring. These natural options also add a different flavor profile, so adjust to your preference.

Can I make this cake dairy-free?

Yes! Substitute the buttermilk with a plant-based milk plus vinegar, and use dairy-free cream cheese and butter alternatives. Keep in mind that flavors and textures may vary slightly.

Is it okay to use regular chocolate chip cookies instead of Oreos?

Oreos lend a specific flavor and color contrast that’s part of the charm in this Cookies and Cream Red Velvet Cake. Using chocolate chip cookies will alter the taste and texture but can still create a delicious variation.

How far in advance can I assemble the cake?

The cake can be assembled a day ahead and refrigerated. This actually helps the flavors meld and the frosting set, making slicing easier and cleaner the next day.

Final Thoughts

This Cookies and Cream Red Velvet Cake is truly a crowd-pleaser, combining vibrant color, rich flavors, and delightful textures all in one stunning dessert. Whether for a special occasion or a weekend treat, it’s a recipe that deserves a place in your baking repertoire. I’m excited for you to try this cake and watch it quickly become a favorite around your table!

Cookies and Cream Red Velvet Cake Recipe

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★★★★★

5.1 from 30 reviews

• Author: Marina
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This Cookies and Cream Red Velvet Cake is a decadent dessert combining the rich, velvety texture of classic red velvet with the crunchy, creamy delight of crushed Oreo cookies in a luscious cream cheese frosting. Perfect for celebrations or indulgent treats, this layered cake is moist, flavorful, and beautifully decorated with Oreo accents.

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Ingredients

Scale 1x2x3x

Cake

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

Frosting

• 16 ounces cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 20 Oreo cookies, crushed (plus more for decoration)

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Instructions

1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to prevent sticking.
2. Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt to ensure a smooth batter.
3. Combine wet ingredients: In a separate large bowl, beat the granulated sugar and vegetable oil until well combined. Add eggs one at a time, beating thoroughly after each addition to incorporate air.
4. Add flavorings: Mix in the red food coloring, vanilla extract, and white vinegar into the wet mixture for color and acidity.
5. Combine wet and dry ingredients: Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing.
6. Bake the cake layers: Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
7. Cool the cakes: Let the cakes cool in the pans for 10 minutes. Then transfer them to wire racks to cool completely before frosting.
8. Make the frosting: Beat the softened cream cheese and unsalted butter together until creamy. Gradually add powdered sugar and continue beating until the frosting is fluffy and smooth.
9. Add crushed Oreos: Gently fold in the crushed Oreo cookies into the frosting, leaving some larger chunks for texture and flavor bursts.
10. Assemble the cake: Place one cooled cake layer on your serving plate and spread a generous amount of Oreo cream cheese frosting on top. Place the second cake layer on top and frost the top and sides evenly.
11. Decorate and chill: Decorate the cake with swirls of frosting, additional crushed Oreos, and whole Oreo cookies for an impressive finish. Chill the cake before slicing to set the frosting.

Notes

• Ensure the cake layers are fully cooled before frosting to prevent melting.
• You can substitute buttermilk with 1 cup of milk plus 1 tablespoon vinegar if buttermilk is unavailable.
• For extra Oreo flavor, press crushed Oreos gently into the sides of the frosted cake.
• Store the cake refrigerated in an airtight container; best consumed within 3-4 days.
• Allow the cake to sit at room temperature for 20 minutes before serving for the best flavor and texture.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (1/12th of cake)
• Calories: 420
• Sugar: 38g
• Sodium: 290mg
• Fat: 22g
• Saturated Fat: 9g
• Unsaturated Fat: 11g
• Trans Fat: 0.3g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 55mg

Keywords: red velvet cake, cookies and cream, Oreo cake, cream cheese frosting, layered cake, dessert recipe