Oreo Cheesecake Layered Red Velvet Cake

Picture a slice that’s a study in contrasts: deep-scarlet red velvet layers hugging a plush, cookies-and-cream cheesecake core, flecked with inky Oreo crumbs.

Imagine the first forkful—buttery cocoa softness meeting cool, vanilla-scented tang, all wrapped in a cloud of speckled cream cheese frosting that smells like a bakery on a winter morning.

This cake matters to me because it turns ordinary moments into celebrations; it’s dessert as a hug, the kind you can taste.

I first made it when a long week threatened my family’s mood, and one towering slice around the table turned silence into stories.

It’s a showstopper for birthdays, potlucks, or Sunday suppers, yet it also behaves beautifully when prepped ahead—perfect for busy weeknights when you still want something special waiting in the fridge.

Whether you’re baking to impress or to soothe, this Oreo Red Velvet Cheesecake delivers both comfort and drama. Ready? Let’s cook!

Why You’ll Love It

• Delivers bold flavor: tangy red velvet meets creamy Oreo cheesecake
• Impresses visually with striking layers and cookies-and-cream frosting
• Balances textures: tender cake, silky cheesecake, crunchy Oreo bits
• Makes ahead friendly; components prep well for stress-free assembly
• Slices cleanly when chilled, perfect for parties and special occasions

Ingredients

• 2 1/2 cups all-purpose flour, sifted — measure by spoon-and-level for light texture
• 2 cups granulated sugar — standard white sugar for batter
• 2 tablespoons unsweetened cocoa powder — natural style for classic red velvet color
• 1 teaspoon baking soda — check freshness for proper rise
• 1 teaspoon fine salt — evenly seasons the crumb
• 2 large eggs, room temperature — mix in smoothly without curdling
• 1 1/2 cups vegetable oil — neutral oil keeps cake moist
• 1 cup buttermilk, room temperature — adds tang and tenderness
• 2 teaspoons vanilla extract, divided — split between cake and cheesecake
• 1 teaspoon white vinegar — reacts with baking soda for lift
• 2 tablespoons red liquid food coloring — gel works too for vibrant hue
• 16 ounces cream cheese, softened — full-fat for best texture
• 1/2 cup granulated sugar, for cheesecake — sweetens without graininess
• 1/4 cup sour cream, room temperature — adds silkiness to cheesecake
• 1 large egg, room temperature, for cheesecake — incorporate just until combined
• 10 Oreo cookies, roughly chopped — fold gently to keep chunks
• 1/4 teaspoon fine salt, for cheesecake — balances sweetness
• 1 1/2 cups unsalted butter, softened — base for fluffy frosting
• 6 cups powdered sugar, sifted — prevents lumps in frosting
• 8 ounces cream cheese, softened, for frosting — tangy structure
• 1/4 cup heavy cream, cold — whips frosting lighter
• 12 Oreo cookies, crushed, for frosting — mix in last to avoid over-crumbing
• 1 teaspoon vanilla extract, for frosting — rounds out flavor
• 1 pinch fine salt, for frosting — enhances cookies-and-cream taste
• 6 Oreo cookies, halved, for garnish — press on just before chilling

Step-by-Step Method

Preheat, Prep Pans, and Gather Tools

Preheat oven to 350°F. Line two 9-inch round cake pans with parchment; grease sides. Gather a 9-inch springform pan, foil, and parchment for cheesecake. Set out room-temperature eggs, buttermilk, and cream cheese. Measure dry and wet ingredients separately. Prepare mixing bowls, spatulas, and a whisk. This mise en place guarantees a smooth workflow and prevents overmixing later.

Mix Dry Red Velvet Ingredients

Whisk sifted flour, granulated sugar, unsweetened cocoa powder, baking soda, and fine salt in a large bowl. Break up any lumps for even texture. Keep the mixture light and airy. Properly combining dry ingredients helps the leavening distribute evenly and prevents streaks. Set aside while preparing the wet ingredients.

Combine Wet Red Velvet Ingredients

In a separate bowl, whisk eggs, vegetable oil, buttermilk, vanilla, white vinegar, and red food coloring until smooth. Emulsify thoroughly to avoid streaks of oil. Guaranteethe mixture is fully tinted red. The vinegar activates baking soda later, creating a tender crumb. Keep the mixture fluid and uniform before combining with the dry mix.

Blend Batter and Bake Red Velvet Layers

Pour wet into dry and mix just until combined. Avoid overmixing to prevent a tough cake. Divide batter evenly between the prepared pans. Bake 22–26 minutes, until a toothpick shows a few moist crumbs. Cool in pans 10 minutes. Turn out onto wire racks and cool completely. Level domed tops later for stable stacking.

Prepare Cheesecake Pan and Oven

Reduce oven temperature to 325°F. Wrap the outside of a 9-inch springform pan with foil to guard against leaks. Line the bottom with parchment. This setup promotes even baking and easier release. Keep your mixer ready for the cheesecake batter. Have chopped Oreos ready to fold in gently at the end.

Beat Cheesecake Base Until Fluffy

Beat softened cream cheese with granulated sugar and fine salt until smooth and fluffy. Scrape the bowl often to eliminate lumps. Mix in sour cream and vanilla until silky. Beat in the egg just until incorporated. Avoid overbeating after adding the egg to minimize air, preventing cracks and ensuring a creamy texture.

Fold Oreos and Bake Cheesecake Layer

Gently fold chopped Oreos into the cheesecake batter. Spread evenly in the lined springform pan. Smooth the top with an offset spatula. Bake 30–35 minutes until edges are set and the center slightly jiggles. Don’t overbake. Cool on a rack for 1 hour. Chill at least 2 hours to firm before assembly.

Whip Cookies-and-Cream Frosting

Beat softened butter and cream cheese until creamy and lump-free. Gradually add sifted powdered sugar with a pinch of salt. Beat in cold heavy cream and vanilla until fluffy and spreadable. Fold in crushed Oreos to finish. Keep the frosting cool. If too soft, chill briefly before assembling to maintain clean structure.

Level Cakes and Start the Stack

Trim any domes from red velvet layers with a serrated knife. Place one layer on a board. Spread a thin frosting layer to act as glue. Center the chilled cheesecake on top. If cheesecake edges overhang, warm a knife and trim gently. Guaranteeeven edges for stability. Prepare the second red velvet layer nearby.

Crumb Coat for a Clean Finish

Set the second red velvet layer on top of the cheesecake. Press gently to secure. Apply a thin crumb coat of frosting over the entire cake. Seal in crumbs and smooth surfaces. Chill the cake for 20 minutes to set the coat. This step guarantees a neat final finish and easier spreading of the remaining frosting.

Frost, Garnish, and Chill Before Slicing

Apply a thick, even layer of frosting. Use an offset spatula for smooth sides and swirls on top. Garnish with Oreo halves or extra crumbs. Chill 30 minutes to set the frosting for clean slices. For service, wipe the knife between cuts. Refrigerate leftovers. Transport chilled to keep layers stable and intact.

Ingredient Swaps

• Buttermilk: 1 cup milk + 1 tbsp white vinegar/lemon juice (rest 5–10 min), or use kefir/plain yogurt thinned with milk.
• Food coloring: 2–3 tbsp beet puree or natural red gel; or omit for “chocolate velvet.”
• Vegetable oil: same amount of melted neutral oil (canola/grapeseed) or 1 1/2 cups melted butter (richer, slightly denser).
• Flour: use cake flour for softer crumb (swap 1:1 minus 2 tbsp per cup); gluten-free 1:1 baking blend for GF needs.
• Cream cheese: Neufchâtel (lower fat) or mascarpone (richer; reduce cream in frosting slightly).
• Sour cream: equal Greek yogurt.
• Oreos: any chocolate sandwich cookie; for gluten-free/dairy-free, use certified GF/DF sandwich cookies.
• Sugar: coconut sugar in cake (darker flavor), or use superfine/caster sugar for finer crumb.
• Heavy cream (frosting): half-and-half or 1–2 tbsp milk; for dairy-free, use canned full-fat coconut cream.
• Butter (frosting): plant-based butter sticks; for full dairy-free frosting, pair with dairy-free cream cheese.
• Vinegar: apple cider vinegar or lemon juice.
• Cocoa powder: Dutch-process or natural interchangeably here; for stronger chocolate, increase to 3 tbsp and slightly reduce red color.

You Must Know

Doneness • If the red velvet layers feel springy but your tester is still wet, give them 2–3 more minutes; look for a few moist crumbs on the tester and edges just pulling 1/8 inch from the pan—this keeps crumb tender, not underdone.

Troubleshoot • When the cheesecake top starts to dull but still wobbles like gelatin in the center (about a 2-inch jiggle) at 325°F, stop; carryover heat sets it and prevents cracks from overcooking.

Scale • For an 8-inch build, reduce every component to 75% (e.g., flour to ~1.9 cups, sugar to 1.5 cups), divide batter across two 8-inch pans, and shorten cake time by 3–5 minutes; thickness stays comparable.

Flavor Boost • For deeper cocoa notes without losing color, bloom the cocoa in 2 tablespoons hot coffee or hot water, then fold into the red batter; it amplifies chocolate aroma while keeping moisture—fragrance should smell mocha-rich.

Make-Ahead • To ease stacking, freeze the cheesecake layer solid for 1 hour and chill the cake layers 30–60 minutes; firm edges resist squishing and give cleaner tiers—let assembled cake relax 20–30 minutes in the fridge before final frosting.

Serving Tips

• Serve chilled slices with a drizzle of warm chocolate ganache.
• Add a dollop of lightly sweetened whipped cream and fresh raspberries.
• Pair with cold milk, vanilla latte, or a glass of ruby port.
• Plate with Oreo crumbs and a dusting of cocoa for contrast.
• Cut with a hot knife, wiping clean between slices for neat layers.

Storage & Make-Ahead

Refrigerate the assembled Oreo Red Velvet Cheesecake, covered, for up to 4 days.

For make-ahead, bake cake layers and cheesecake a day in advance; wrap tightly and chill, then assemble later.

The fully frosted cake freezes well up to 1 month; freeze uncovered to firm, then wrap.

Thaw overnight in the fridge.

Reheating

For gentle reheating, warm slices briefly.

Microwave at 30–40% power in 15-second bursts.

Oven at 275°F for 8–10 minutes.

Or stovetop steam, covered, 2–3 minutes.

Avoid overheating to preserve texture.

Tiktok Holiday Dessert Trend

Twirl into the TikTok holiday dessert trend with a showstopper: this Oreo Red Velvet Cheesecake stacks bold scarlet layers, a cookies-and-cream cheesecake center, and speckled frosting that practically begs for a clean slice reveal.

I lean into viral drama—clean edges, high contrast, generous crumb coat—because the camera loves graphic texture. Chill the cake well, then slice with a hot knife for that glossy cross-section.

I style it on parchment, sprinkle a snowfall of Oreo crumbs, and crown it with neat cookie halves. Shoot in natural light, then spin the turntable for a swoon-worthy pan. Add text overlays: “bake,” “chill,” “stack,” “slice.” Viewers want rhythm, not rush—so I let the jiggle, the swoop of frosting, and the velvet crumbs do the talking.

Final Thoughts

Ready to bake? Give this Oreo Red Velvet Cheesecake a try and make it your own—swap in different cookies, adjust the frosting sweetness, or add extra Oreos on top for flair.

Can’t wait to hear how you customize it!

Frequently Asked Questions

Can I Make This Cake Gluten-Free Without Compromising Texture?

Yes. I’d swap in a quality 1:1 gluten-free flour with xanthan gum, sift well, and weigh it. Use GF Oreos, avoid overmixing, and bake by doneness cues. The crumb stays tender, plush, and dreamy.

How Do Altitude Adjustments Affect Baking Times for Each Layer?

At high altitude, I bake layers longer: cakes 3–6 minutes more, cheesecake 5–10 minutes more. I lower sugar slightly, add a tablespoon extra liquid, and raise oven 15–25°F. Watch moist crumbs and gentle jiggle—trust your senses.

What’s the Best Way to Transport This Multi-Layer Cake Safely?

Use a chilled, crumb-coated, fully cold cake in a snug cake box, on a non-slip mat in your car’s flat trunk. I brace the box with towels, drive gently, and bring a repair kit.

Can I Freeze the Frosted, Fully Assembled Cake Successfully?

Yes—you can. I freeze it chilled, double-wrapped in plastic, then foil, tucked like a snug blanket. Freeze up to a month. Thaw overnight in the fridge, unwrapped in the last hour, and slice gently.

Which Food Colorings Provide the Deepest Red Without Bitterness?

Use gel or powder color—AmeriColor Super Red or ChefMaster Super Red— for deepest hue without bitterness. I’d start with 1–2 teaspoons, then adjust. Avoid liquid dyes; they thin batter. Beet powder adds warmth, not sharpness.