Oreo Red Velvet Cake with Cookies and Cream Frosting

This Oreo Red Velvet Cake bakes crushed Oreos right into a classic red velvet batter, then covers the whole thing in a cookies and cream cream cheese frosting. It hits that sweet spot between cocoa-rich cake and crunchy chocolate cookie pieces.

If you want a cake that turns a regular weekend into something special, this one does it with deep color and a frosting that tastes like the middle of an Oreo.

What Makes This Oreo Red Velvet Cake So Good

I love that the Oreo pieces stay crisp even after a night in the fridge. The little crunch you get in each bite keeps the cake from feeling one-note.

The cake itself is moist and tender, thanks to buttermilk and a splash of vinegar that react with baking soda for a soft crumb. The red color is vibrant but not artificial-tasting because it is balanced by cocoa and tangy cream cheese.

The frosting is a cream cheese buttercream with more crushed Oreos folded in, so you get that cookies and cream flavor in every forkful. It is not overly sweet, just enough to round out the tang.

Ingredients

• 2 1/2 cups all-purpose flour: measured by spoon and level
• 2 tbsp unsweetened cocoa powder: natural, not Dutch process
• 1 tsp baking soda
• 1 tsp salt
• 1/2 cup unsalted butter, softened: brings a tender crumb
• 1 1/2 cups granulated sugar
• 2 large eggs: at room temperature
• 1 cup buttermilk: room temperature if possible
• 2 tsp vanilla extract
• 1 tbsp white vinegar: reacts with baking soda for lift and color
• 1 oz liquid red food coloring: or gel equivalent for a deep red
• 12 Oreo cookies, finely crushed (about 1 cup): for the batter
• 8 oz cream cheese, softened: full-fat for the best frosting texture
• 1/2 cup unsalted butter, softened: for the frosting
• 4 cups powdered sugar
• 1 tsp vanilla extract: for the frosting
• 6 Oreo cookies, finely crushed (about 1/2 cup): for the frosting, plus extra whole Oreos for decoration

Variations / Substitutions

• Buttermilk swap: Stir 1 tablespoon lemon juice into 1 cup whole milk, let sit 5 minutes, then use as a direct replacement.
• Food coloring: For the most intense red without thinning the batter, use 2 teaspoons super red gel coloring instead of liquid.
• Gluten-free flour: Swap in a 1-to-1 gluten-free all-purpose blend. The texture will be slightly more tender but the Oreos will still shine.
• Extra chocolate: Add 1/2 cup mini chocolate chips to the batter along with the crushed Oreos for double chocolate pockets.

Red Velvet Box Cake Brownies are another dessert you’d probably love if you enjoy this cake.

How to Make Oreo Red Velvet Cake

Step 1: Whisk the Dry Ingredients

Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. In a large bowl, whisk together the 2 1/2 cups flour, 2 tablespoons cocoa powder, 1 teaspoon baking soda, and 1 teaspoon salt.

Whisking well here helps the leavening distribute evenly, so your layers rise flat instead of doming heavily in the center. You can sift the dry ingredients if you want extra insurance against lumps, but a good whisk does the job.

Step 2: Cream the Butter and Sugar

In the bowl of a stand mixer (or with a hand mixer and a large bowl), beat the 1/2 cup softened butter and 1 1/2 cups sugar on medium speed for 2 minutes, until the mixture looks pale and fluffy. Scrape down the sides.

Add the 2 eggs one at a time, beating well after each one. Then mix in the 2 teaspoons vanilla extract. The batter should look smooth and lighter in color, almost like thick ribbons falling from the beaters.

Step 3: Add the Buttermilk and Dry Ingredients

On low speed, add the 1 cup buttermilk in three parts, alternating with the dry flour mixture. Start and end with the dry ingredients, mixing just until no streaks of flour remain. This whole alternating step takes about 1 minute. Scrape the bowl once and give it a final fold by hand if needed, but avoid overmixing or the cake will turn out dense.

The batter at this stage is thick, velvety, and deep red if you added the coloring later, but if you add it now, stir it in with the buttermilk. I prefer adding coloring in the next step for control.

Step 4: Fold in the Coloring, Vinegar, and Oreos

Pour in the 1 ounce red food coloring and the 1 tablespoon white vinegar. Stir with the mixer on the lowest speed or gently fold with a spatula until the color is uniform and no white streaks remain. Right away, sprinkle the 1 cup crushed Oreo crumbs over the batter and fold them in by hand, using a spatula. Fold gently for about 30 seconds, just until the crumbs are evenly scattered. The vinegar will react with the baking soda and create a few tiny bubbles in the batter—this is normal and helps keep the cake soft.

Be careful not to deflate the batter while folding. The Oreo crumbs should stay distinct, not dissolve, so you see dark specks throughout.

Step 5: Bake the Cake Layers

Divide the batter evenly between the two prepared pans and use an offset spatula to smooth the tops. Bake for 25 to 30 minutes, until a toothpick inserted in the center of each layer comes out clean or with a few moist crumbs. The edges will pull away slightly from the sides of the pan.

Cool the cakes in the pans on a wire rack for 10 minutes, then run a thin knife around the edges and invert them onto the rack. Remove the parchment and let the layers cool completely. The tops will be slightly domed and a rich red; if you want perfectly flat layers, trim the domes with a serrated knife once they are cool.

Step 6: Frost and Decorate the Cake

To make the frosting, beat the 8 ounces cream cheese and 1/2 cup butter together in a clean mixer bowl on medium speed for 2 minutes, until smooth and completely blended. With the mixer on low, gradually add the 4 cups powdered sugar and 1 teaspoon vanilla. Once incorporated, increase the speed to medium and beat for 1 minute until the frosting is fluffy and spreadable. Fold in the 1/2 cup crushed Oreo cookies by hand.

Place one completely cooled cake layer on a serving plate or cake stand. Spread a generous cup of frosting over the top in an even layer. Set the second layer on top, then frost the top and sides with the remaining frosting. If the frosting feels too soft, chill it for 10 minutes before applying the final coat. Press extra crushed Oreos around the bottom edge or sprinkle them over the top, and tuck a few whole Oreos into the frosting for a bakery-style look. Slice and serve right away, or refrigerate for 30 minutes to set the frosting cleanly.

A Few Notes Before You Start

• Don’t skip the vinegar. It reacts with the baking soda for a tender crumb and helps lock in that bright red hue.
• For the most vivid color, gel food coloring outperforms liquid and won’t thin the batter. Liquid works fine, just use the full ounce called for.
• Crush the Oreos for the batter and frosting separately so you can control the texture. Fine crumbs dissolve less, giving the cake a speckled look, while slightly chunkier bits in the frosting add more crunch.
• If your cream cheese and butter are too cold, microwave them in 10-second bursts just until slightly softened, not melted, or the frosting will turn loose and slippery.
• After the crumb coat, a 30-minute chill makes the final layer of frosting go on much smoother, especially on the sides.

Bake times for different pans (all at 350°F/175°C):

Storing Leftover Cake

• Refrigerate: Cover the frosted cake and store in the fridge for up to 5 days. The cream cheese frosting sets up nicely and the cake stays moist.
• Serve cold: Take the cake out of the fridge 20 minutes before cutting to take the chill off, or serve it straight from the fridge if you like a firmer frosting.

Frequently Asked Questions

Can I use Dutch-process cocoa?

No, stick with natural unsweetened cocoa powder. Dutch-process is less acidic and won’t react with the baking soda and vinegar the same way, which can mute the red color and affect the rise.

Why did my cake turn brown?

That usually means the food coloring wasn’t enough or the oven was too hot. Use a full ounce of liquid red or 2 teaspoons of gel, and keep the temperature at 350°F. Overbaking can also deepen the brown tones.

Can I freeze the unfrosted cake layers?

Yes. Wrap the completely cooled layers tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw in the fridge overnight and bring to room temperature before frosting.

Can I use Oreo Thins?

Absolutely. Use about 20 Thins to get 1 cup of fine crumbs for the batter, and 10 Thins for the 1/2 cup in the frosting. The crunch is a little lighter but still works well.

Oreo Red Velvet Cake Recipe

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 12 servings

Calories: 520

Ingredients Method Notes

Ingredients

  

• 2 1/2 cups all-purpose flour
• 2 tbsp unsweetened cocoa powder (natural)
• 1 tsp baking soda
• 1 tsp salt
• 1/2 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs, at room temperature
• 1 cup buttermilk, room temperature
• 2 tsp vanilla extract
• 1 tbsp white vinegar
• 1 oz liquid red food coloring
• 12 Oreo cookies, finely crushed (about 1 cup)
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 6 Oreo cookies, finely crushed (about 1/2 cup), plus extra for decoration

Method

 

1. Preheat oven to 350°F (175°C). Grease two 9-inch round pans, line with parchment. Whisk flour, cocoa, baking soda, and salt.
2. Cream 1/2 cup butter and sugar 2 minutes until pale. Beat in eggs one at a time, then vanilla.
3. On low, alternate adding buttermilk and dry ingredients, mixing just until combined (about 1 minute). Do not overmix.
4. Stir in food coloring and vinegar, then gently fold in 1 cup crushed Oreos until evenly scattered.
5. Divide batter between pans, smooth tops, and bake 25-30 minutes until a toothpick tests clean. Cool in pans 10 minutes, then invert onto a rack to cool completely.
6. For frosting, beat cream cheese and 1/2 cup butter 2 minutes. Gradually beat in powdered sugar and vanilla, then fold in 1/2 cup crushed Oreos. Frost the cooled cake, decorate with extra cookies, and serve.

Notes

Cooling time not included in prep or cook estimates; allow about 1 hour for the layers to cool before frosting. The cake can be made a day ahead and stored frosted in the fridge. Bring to room temperature before serving for the softest crumb.