Red Velvet Oreo (Printable Version)
You’ll get soft and airy red velvet cake, fluffy cream cheese frosting, and tons of crushed Oreos in every bite.
# What You'll Need:
→ Cake
01 -
14 chocolate sandwich cookies (cream removed), crushed
02 -
1 teaspoon red gel food coloring
03 -
2 teaspoons vanilla extract
04 -
1 teaspoon white vinegar
05 -
3 large eggs, room temp
06 -
3/4 cup neutral oil (186 grams)
07 -
3/4 cup sour cream, at room temp (180 grams)
08 -
1 cup buttermilk, at room temp (225 grams)
09 -
1 teaspoon salt
10 -
3/4 teaspoon baking soda
11 -
3/4 teaspoon baking powder
12 -
1/2 cup unsweetened cocoa powder (45 grams)
13 -
1 1/2 cups white sugar (300 grams)
14 -
2 1/2 cups plain flour (300 grams)
→ Oreo Cream Cheese Frosting
15 -
12 chocolate sandwich cookies, crushed
16 -
8 cups powdered sugar (907 grams)
17 -
1 cup salted butter, at room temp (226 grams)
18 -
16 ounces full-fat cream cheese, at room temp (454 grams)
# Step-by-Step Guide:
01 -
Slather the whole cake with a thick layer of frosting. Toss on some more chocolate cookies, crushed or whole—totally up to you.
02 -
Smooth a light layer of frosting all over to trap crumbs. Pop the cake in the fridge for about 20 minutes.
03 -
Set the first cake layer on your stand or plate. Spread a solid scoop of frosting on top—about 3/4 cup. Place the next layer on, flat side facing up.
04 -
Use a hand or stand mixer to beat together butter and cream cheese until they're fluffy. Add the powdered sugar slowly while mixing on low, scraping the bowl when needed so it's even. Stir in those crushed cookies at the end.
05 -
Take cakes out of the oven, leave them in the pans for 10 minutes, then turn them out onto a rack and let cool till totally cold.
06 -
Pour the batter into the two pans you got ready earlier. Bake for about 27–32 minutes, or until a toothpick poked in the middle comes out clean.
07 -
Pour the wet stuff into the bowl with the dry ingredients, whisk slowly until it's all mixed with no lumps. Gently fold in the crushed cookies last.
08 -
Grab another bowl and mix together the eggs, neutral oil, sour cream, buttermilk, vanilla, vinegar, and the red food coloring till everything looks even and smooth.
09 -
Stir flour, sugar, cocoa powder, baking soda, baking powder, and salt in a big bowl. Whisk till all combined.
10 -
Start by firing up your oven to 350°F (180°C). Line two 8-inch round pans with parchment paper and set 'em aside for later.
# Additional Notes:
01 -
Let everything chill out to room temp before starting if it's been in the fridge. Makes mixing easier.