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.
Ingredients
Scale
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)
Instructions
- 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.
- Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt to ensure a smooth batter.
- 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.
- Add flavorings: Mix in the red food coloring, vanilla extract, and white vinegar into the wet mixture for color and acidity.
- 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.
- 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.
- Cool the cakes: Let the cakes cool in the pans for 10 minutes. Then transfer them to wire racks to cool completely before frosting.
- 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.
- Add crushed Oreos: Gently fold in the crushed Oreo cookies into the frosting, leaving some larger chunks for texture and flavor bursts.
- 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.
- 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
