Lately, I’ve found myself completely enchanted by red velvet, and I simply can’t get enough! After perfecting my red velvet cake with mini chocolate chips, I knew my next creation had to pair this vibrant cake with one of my all-time favorite frosting recipes: a decadent Oreo buttercream. The combination was destined to be a winner.

While traditional red velvet cake is often associated with tangy cream cheese frosting, I opted for something different for a couple of key reasons. Firstly, cream cheese frosting, though delicious, can sometimes be tricky to work with, especially for intricate decorating or in warmer climates. Secondly, Oreo cookies represent a truly classic and nostalgic flavor that brings a smile to everyone’s face. To amplify the signature cookies and cream flavor in this cake, I took it a step further by crushing Oreo cookies and folding them directly into the red velvet cake batter just before baking. This infuses every bite with that beloved chocolatey crunch.

When developing my recipes, my philosophy is always to create a cake that is not only easy to bake for home enthusiasts but also delivers an unforgettable, show-stopping taste and appearance. This cookies and cream red velvet cake embodies that philosophy perfectly, promising to impress anyone who tries a slice!

If you share my passion for Oreo desserts (and who doesn’t?!), you absolutely must explore some of my other popular recipes. Dive into my funfetti Oreo cake with Oreo frosting, indulge in chocolate Oreo cupcakes with rich Oreo cream cheese frosting, or try this incredibly easy no-bake red velvet Oreo cheesecake. These are just a few examples; my collection of Oreo-inspired treats is constantly growing because, frankly, I can’t get enough of them!

Key Ingredients & Why They Matter

Creating an exceptional Red Velvet Oreo Cake relies on understanding the role of each ingredient. Here’s a breakdown of what you’ll need and why these components are crucial for achieving the perfect flavor and texture:

• Oreo Cookie Crumbs: These are the star of our cookies and cream creation! You’ll need crushed Oreo cookies in two forms: a slightly coarser crumb to bake directly into the red velvet cake layers for textural contrast and an intense chocolatey flavor, and a very fine powder for the rich Oreo buttercream frosting. For the frosting, it’s absolutely essential that the Oreo crumbs are finely powdered. Any larger pieces will likely get stuck in your piping tip when you’re decorating, making for a frustrating experience!
• Red Food Gel: To achieve that iconic, deep red hue that gives red velvet its name, a high-quality food gel is indispensable. Liquid food coloring can dilute your batter and result in a paler, less vibrant color. My absolute favorite for achieving a rich, true red is Americolor Super Red, known for its intense pigmentation.
• White Vinegar: Often considered a “secret ingredient” in red velvet cake, white vinegar plays a vital role. It reacts with the baking soda, activating it and contributing to the cake’s signature tender, fluffy texture. Historically, this chemical reaction between acidic cocoa powder, vinegar, and baking soda was also believed to enhance the reddish tint in early red velvet recipes, giving the cake its distinctive name and subtle tang.
• Natural Cocoa Powder: The type of cocoa powder you use makes a significant difference. For this recipe, ensure you’re using natural cocoa powder, not Dutch-processed! Natural cocoa powder is acidic and reacts with the alkaline baking soda and vinegar to produce carbon dioxide, which helps the cake rise and creates its delicate crumb. Dutch-processed cocoa, on the other hand, has been neutralized with an alkali and would react differently, potentially affecting the cake’s rise and texture. Always check your label!
• Cake Flour: For an incredibly soft, tender, and light red velvet cake, cake flour is my preferred choice. It has a lower protein content than all-purpose flour, which results in a more delicate crumb. During recipe testing, I once ran out of cake flour, leading to a clever workaround! For every cup of all-purpose flour, add 1 tablespoon of cornstarch, then sift it thoroughly. This homemade cake flour substitute works beautifully and still yields a wonderfully soft cake. In the worst-case scenario, regular all-purpose flour can be used, but note that the cake may be slightly less tender. (If you’re in the UK, please remember cake flour is not the same as self-rising flour; just use plain flour).
• Neutral Oil: This is my little secret trick for achieving an extra moist cake that stays soft for days! By replacing a portion of the butter with a neutral-flavored oil, such as vegetable oil or canola oil, the cake benefits from the oil’s liquid state at room temperature, which keeps the crumb tender and moist. It also contributes to a finer crumb structure. It’s crucial to use an oil with no discernible taste or smell, allowing the red velvet and Oreo flavors to shine.
• Buttermilk: Buttermilk is essential for both flavor and texture in red velvet cake. Its acidity reacts with the baking soda, further tenderizing the cake and contributing to its classic tangy notes. If you don’t have buttermilk on hand, you can easily make a substitute: simply add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then fill the rest of the cup with whole milk to the 1-cup line. Let it sit for 5-10 minutes until it slightly curdles, then use as directed.
• Room Temperature Ingredients: This is a fundamental baking rule for a reason! Ensuring your butter, eggs, and buttermilk are at room temperature allows them to emulsify properly, creating a smooth, uniform batter. Cold ingredients can cause the batter to curdle or become lumpy, resulting in a cake with a less desirable texture. Plan ahead and pull your ingredients out of the fridge at least 30 minutes to an hour before you start baking.

1. Begin by mixing all your dry ingredients together thoroughly. This ensures they are well combined before adding to the wet ingredients.

2. In your stand mixer, combine the softened butter with the granulated sugar and beat until the mixture is light, fluffy, and pale in color.

3. Gradually incorporate the eggs one at a time, followed by the vanilla extract, neutral oil, and white vinegar, mixing well after each addition.

4. Carefully add the dry ingredients to the wet mixture in three alternating additions with the buttermilk, starting and ending with the dry ingredients.

5. Mix in the red food gel until you achieve your desired vibrant red color, then gently fold in the crushed Oreo cookies.

6. Pour the batter into your prepared cake pans and bake in the preheated oven until a toothpick inserted comes out clean.

7. For the frosting, beat the softened butter with confectioners’ sugar until well combined and fluffy.

8. Add the remaining frosting ingredients, including the finely crushed Oreos, and beat until smooth. Once your cake layers are completely cool, you can begin frosting!

Mastering Cake Assembly for a Beautiful Finish!

Assembling your cake is where artistry meets baking. Follow these steps to ensure your Red Velvet Oreo Cake looks as stunning as it tastes, creating clean lines and a professional finish:

• Level Your Cakes: For a perfectly straight and stable cake, your layers need to be flat. If your baked cake layers have domed tops, you’ll need to level them. Use a long, serrated knife or a specialized cake leveler to carefully trim off any unevenness. I also highly recommend using cake strips around your pans during baking (when I can actually remember to soak them in water first!). These ingenious strips help the cakes bake more evenly, preventing doming and ensuring flatter layers right out of the oven.
• Ensure Complete Cooling: Patience is a virtue in baking, especially when it comes to frosting. Make absolutely certain that your cake layers are completely cool before you even think about applying frosting. Warm cake layers and cold frosting are a recipe for disaster: the frosting will melt, causing your layers to slide, creating a crumbly mess, and ruining your beautiful work. If in doubt, chill them in the fridge for 20-30 minutes.
• Smooth Out Your Frosting: After you’ve prepared your delicious Oreo buttercream, turn off the mixer. Take a sturdy rubber spatula and manually mix the Oreo frosting by hand for a minute or two. This simple step helps to remove any trapped air bubbles created by the mixer, resulting in a super smooth, silky frosting that’s much easier to spread and pipe for a flawless finish.
• First Layer & Filling: Place your first completely cooled cake layer down on your chosen cake plate or serving stand. Use a small offset spatula to spread an even layer of frosting across the top. If you want to elevate the Oreo flavor and add another delightful crunch, feel free to sprinkle an extra layer of finely crushed Oreo cookies over the frosting before adding the next cake layer!
• Stacking & Crumb Coat: Carefully place the second cake layer on top. Scoop a generous amount of frosting onto this second layer. Using your small offset spatula, begin to spread the frosting across the top and gently down the sides of the cake. This initial layer of frosting is often called a “crumb coat” – it traps any loose crumbs, ensuring a smooth and crumb-free final coat. Don’t worry about perfection at this stage; just aim for an even, thin layer.
• Achieving Smooth Sides: Once the crumb coat is applied, chill the cake in the fridge for about 15-20 minutes to set the frosting. Then, apply your final layer of frosting. To achieve impeccably smooth sides, I use a bench scraper. Hold it perpendicular to the cake and parallel to your turntable, then slowly rotate the cake while holding the scraper steady, gently scraping away excess frosting until the sides are perfectly smooth.
• Decorating Touches: For a professional and delightful presentation, I used any leftover Oreo frosting to pipe elegant swirls around the top edge of the cake. To truly make it a showstopper, I topped every other swirl with a charming mini Oreo cookie, adding a whimsical and delicious garnish.

Storage & Freezing Tips for Your Red Velvet Oreo Cake

To keep your Red Velvet Oreo Cake fresh and delicious for as long as possible, proper storage is key. Here are my best tips:

Keep the frosted cake in an airtight container in the fridge for up to 5 days. This will prevent it from drying out and absorbing other flavors from your refrigerator. For the best eating experience, I highly recommend letting it come to room temperature for at least 30-60 minutes before serving. Cold cake tends to have a muted flavor and a firmer texture, whereas a room-temperature slice allows the flavors to truly blossom and the cake to be at its softest. Once you’ve sliced into the cake, to protect the exposed edges from drying out, I like to gently press a piece of parchment paper or plastic wrap against the sliced portion.

You can also freeze individual slices or even the whole cake for longer preservation. Wrap slices of cake tightly in plastic wrap, then place them in a freezer-safe container or freezer bag. They will keep well for up to 2 months. When you’re ready to enjoy, simply let them thaw completely in the fridge overnight before bringing them to room temperature and indulging.

Craving More Celebration Cakes? I’ve Got You Covered!

If you loved this Red Velvet Oreo Cake, you’re in for a treat! My collection of celebration cakes is designed to bring joy to every occasion. Explore more delectable recipes to satisfy your sweet tooth:

If you’ve whipped up this delightful Red Velvet Oreo Cake, I would absolutely love to hear about it! Make sure to leave a ⭐️ rating and review below to share your experience. Your feedback means the world to me and helps other bakers. I adore seeing your creations, so please tag me on Instagram @alpineella so I can admire your work! You can also stay updated with my latest recipes and baking tips by following along on Pinterest, Facebook, and TikTok!

Red Velvet Oreo Cake (with Oreo American Buttercream)

Ella Gilbert

Nutrition