Oreo Cookie Dough Red Velvet Cake

Picture slicing into a scarlet cake where velvety crumbs meet a snowy crown of cream cheese frosting, the air warm with vanilla and cocoa.

Imagine the soft give of red velvet, a playful crunch of Oreos, and pockets of cookie dough sweetness—comfort layered on comfort, like a hug you can plate.

This cake matters to me because it turns ordinary moments into little celebrations; it’s the “we made it” dessert after long weeks and the showstopper that makes birthdays feel bigger.

It’s perfect when you need a make-ahead treat for busy weeknights, a centerpiece for Sunday suppers, or a guaranteed crowd-pleaser for potlucks and holidays.

Once, this recipe rescued a chaotic family gathering: I assembled it the night before, and the next day every slice quieted the room into happy nods and second helpings.

I’ll guide you step-by-step so it’s foolproof and fun.

Ready? Let’s cook!

Why You’ll Love It

• Delivers bold flavor: tangy red velvet, Oreos, and cookie dough
• Satisfies textures: soft crumb, creamy frosting, crunchy cookies
• Impresses easily: bakery-style layers with simple, clear steps
• Feeds a crowd: twelve generous slices for gatherings
• Preps ahead well: components chill and assemble beautifully

Ingredients

• 2 1/2 cups all-purpose flour, sifted — measure after sifting (unbleached if possible)
• 2 cups granulated sugar — fine grain dissolves best
• 2 tablespoons unsweetened cocoa powder — natural, not Dutch-processed
• 1 teaspoon baking soda — check freshness date
• 1 teaspoon fine salt — not coarse
• 1 cup buttermilk, room temperature — full-fat for best crumb
• 1 cup vegetable oil — neutral flavor (canola or sunflower)
• 2 large eggs, room temperature — grade A
• 1 tablespoon red gel food coloring — gel avoids thinning batter
• 2 teaspoons vanilla extract — pure, not imitation
• 1 teaspoon white vinegar — balances cocoa and color
• 1/2 cup hot water — just off the boil
• 1/2 cup unsalted butter, softened — for cookie dough
• 1/2 cup light brown sugar, packed — for cookie dough
• 1/4 cup granulated sugar — for cookie dough
• 2 tablespoons milk — whole milk preferred
• 1 teaspoon vanilla extract — for cookie dough
• 1 1/4 cups all-purpose flour, heat-treated and cooled — for cookie dough
• 1/2 teaspoon fine salt — for cookie dough
• 1 cup mini chocolate chips — semisweet
• 10 Oreo cookies, coarsely crushed — for cookie dough mix-in
• 12 Oreo cookies, whole — for layering and garnish
• 16 ounces cream cheese, softened — full-fat block style
• 1/2 cup unsalted butter, softened — for frosting
• 4 cups powdered sugar, sifted — prevents lumps in frosting
• 1 teaspoon vanilla extract — for frosting
• 1/8 teaspoon fine salt — balances sweetness
• 2 tablespoons heavy cream, as needed — adjust to spreadable consistency

Step-by-Step Method

Preheat, Prep Pans, and Gather Tools

Preheat oven to 350°F (175°C). Line two 9-inch cake pans with parchment and lightly grease sides. Set out mixer, bowls, whisk, spatula, and measuring tools. Bring buttermilk and eggs to room temperature. Sift flour and powdered sugar. Cut parchment to fit pans. Prepare a wire rack for cooling. Have red gel color and hot water ready.

Whisk Dry Ingredients Thoroughly

In a large bowl, whisk 2 1/2 cups sifted all-purpose flour, 2 cups granulated sugar, 2 tablespoons unsweetened cocoa powder, 1 teaspoon baking soda, and 1 teaspoon fine salt. Combine evenly. Break up any cocoa lumps.

Keep the mixture airy to promote a tender crumb. Set aside. This base should look uniform in color and texture.

Combine Wet Ingredients Until Smooth

In a separate bowl, whisk 1 cup buttermilk, 1 cup vegetable oil, and 2 large room-temperature eggs. Add 1 tablespoon red gel food coloring, 2 teaspoons vanilla extract, and 1 teaspoon white vinegar.

Mix until smooth and evenly colored. Make certain no streaks of egg or dye remain. The mixture should be silky, fluid, and vibrant red.

Blend Batter and Stream in Hot Water

Pour wet ingredients into dry. Mix on low just until combined. Don’t overmix.

Slowly stream in 1/2 cup hot water while mixing on low until a smooth, pourable batter forms. Scrape bowl sides and bottom once. Stop mixing as soon as the batter is homogenous. Avoid excess air or gluten development.

Divide Batter and Bake Evenly

Divide batter evenly between prepared pans. Smooth tops with an offset spatula. Tap pans gently to release bubbles.

Bake 30 to 35 minutes, until a toothpick inserted in the center emerges with a few moist crumbs. Rotate pans once if needed. Don’t overbake. The cakes should spring back lightly.

Cool, Release, and Rest Layers

Cool cakes in pans for 10 minutes. Run a thin knife around edges. Invert onto a wire rack and peel off parchment.

Cool completely before frosting. Avoid stacking warm layers. If rushing, chill briefly to firm. Fully cooled cakes slice cleaner and resist crumbling during assembly and frosting.

Heat-Treat Flour Safely

Place 1 1/4 cups all-purpose flour in a microwave-safe bowl. Microwave in 15–20 second bursts, stirring between, until the flour reaches 165°F.

Spread to cool completely. This step makes safe, edible cookie dough. Don’t add warm flour to butter mixture. Cool until room temperature and powdery.

Beat Butter and Sugars Fluffy

For cookie dough, beat 1/2 cup softened unsalted butter, 1/2 cup packed light brown sugar, and 1/4 cup granulated sugar until light and fluffy. Use medium speed. Scrape the bowl.

Aim for a pale, creamy texture. Proper aeration improves texture. Avoid melting the butter. Keep the mixture cool and stable.

Finish Cookie Dough and Chill Briefly

Beat in 2 tablespoons milk and 1 teaspoon vanilla. Add cooled heat-treated flour and 1/2 teaspoon fine salt. Mix until a soft dough forms.

Fold in 1 cup mini chocolate chips and 10 coarsely crushed Oreos. Chill 15 minutes for easier handling. If sticky, chill longer or oil your spatula lightly.

Whip Cream Cheese Frosting Smooth

Beat 16 ounces softened cream cheese with 1/2 cup softened unsalted butter until completely smooth and lump-free. Gradually add 4 cups sifted powdered sugar, 1 teaspoon vanilla extract, and 1/8 teaspoon fine salt.

Beat until fluffy. Add 1–2 tablespoons heavy cream as needed for spreadable consistency.

Level Layers and Start Assembly

Level cake tops with a serrated knife if needed. Place the first layer on a board. Spread a thin, even coat of cream cheese frosting over the surface.

This layer acts as a moisture barrier and glue. Keep edges neat. Refrigerate briefly if the cake is very soft or crumbly before proceeding.

Layer Oreos and Cookie Dough

Press a layer of whole Oreos across the frosted cake surface. Arrange snugly without big gaps.

Gently spread half the cookie dough over the Oreos in an even layer. Use an oiled spatula if sticky. Avoid pulling up cookies. Keep the layer level to support the second cake layer evenly.

Stack, Crumb Coat, and Chill

Place the second cake layer on top, aligning edges. Apply a thin crumb coat of frosting over the entire cake to trap crumbs.

Smooth with an offset spatula. Chill for 20 minutes to set. This firm base makes the final coat cleaner. Make certain the cake stands straight and stable before continuing.

Frost Smoothly and Decorate

Apply the remaining frosting generously. Smooth the sides and top with long strokes. Pipe dollops if desired.

Garnish with extra crushed or whole Oreos, including 12 reserved for layering and decoration. Press gently to adhere. Clean the base edge for a tidy finish. Keep decorations balanced and secure.

Rest, Slice Cleanly, and Serve

Let the assembled cake rest 30 minutes to set layers. Warm a serrated knife under hot water, wipe dry, and slice, cleaning between cuts.

Serve at room temperature for best texture. Refrigerate leftovers covered up to 4 days. Bring slices to room temperature before serving for prime flavor.

Ingredient Swaps

– Buttermilk: 1 cup milk + 1 tbsp vinegar/lemon juice (budget) or use plain kefir/yogurt thinned with milk.

Dairy-free: use oat/almond milk + 1 tbsp vinegar.

• Vegetable oil: swap melted coconut oil or neutral light olive oil; dairy-free butter works 1:1 if preferred.
• Eggs: use 2 flax eggs (2 tbsp ground flax + 6 tbsp water) or 1/2 cup unsweetened applesauce for a denser crumb.
• Red gel food coloring: natural beet powder (2–3 tsp) or liquid natural red—reduce added water slightly if using liquid dye.
• Cream cheese: vegan cream cheese for dairy-free; budget: half cream cheese, half Greek yogurt (drain yogurt for thickness).
• Powdered sugar: blend granulated sugar with cornstarch (1 cup sugar + 1 tbsp cornstarch) if unavailable.
• Oreo cookies: use any chocolate sandwich cookie; for gluten-free, use certified GF sandwich cookies.
• All-purpose flour: use a 1:1 gluten-free baking blend for cake and heat-treated flour.

For cookie dough only, use heat-treated oat flour.

• Mini chocolate chips: chopped chocolate bar or cacao nibs (less sweet).
• Buttermilk/cocoa note (regional): if buttermilk is hard to find, use fermented milk (kefir/laban) + vinegar; any Dutch-processed cocoa can sub unsweetened cocoa.

You Must Know

– Doneness • If the red velvet layers dome or sink slightly in the center, level only the high spots, not the whole top; aim for a flat surface with 1/8–1/4 inch trimmed at most to keep moisture.

Why: Over-trimming dries layers. Visual cue: even, springy crumb that rebounds when lightly pressed in the center.

– Troubleshoot • If the batter looks thin after adding hot water, leave it to settle 2–3 minutes, then gently re-stir just once.

Why: Air bubbles rise and stabilize, reducing tunnels. Visual cue: silky, pourable ribbon with no foam on top.

– Safety • When heat-treating flour for the cookie dough, use an instant-read thermometer and ensure 165°F is reached throughout; stir every 15–20 seconds and cool to room temp in 10–15 minutes.

Why: Reduces pathogen risk and prevents gummy dough from residual heat.

– Flavor Boost • For deeper cocoa and tang, add 1/2 teaspoon espresso powder to the dry mix and 1 extra teaspoon white vinegar to the wet.

Why: Espresso amplifies chocolate; acid brightens red hue. Sensory cue: slightly darker red and more pronounced cocoa aroma.

– Make-Ahead • To assemble later without soggy layers, freeze wrapped cake layers until firm (2–3 hours or up to 1 month) and chill cookie dough 1 hour.

Why: Firmer components resist compression over Oreos. Time anchor: thaw layers in wrap 45–60 minutes before frosting.

Serving Tips

• Serve slices slightly chilled; let sit 15 minutes for best texture.
• Pair with cold milk or a shot of espresso to balance sweetness.
• Add a drizzle of warm chocolate sauce and a sprinkle of crushed Oreos.
• Plate with fresh berries for color and a tart contrast.
• Top each slice with a small scoop of vanilla or cookies-and-cream ice cream.

Storage & Make-Ahead

Refrigerate the assembled cake, covered, for up to 4 days; bring slices to room temp for best texture.

Bake layers a day ahead, wrap, and chill.

Cookie dough and frosting can be made 2 days ahead, refrigerated.

The fully frosted cake freezes well up to 2 months; thaw overnight in the fridge.

Reheating

Reheat slices gently: microwave 10–15 seconds at 50% power.

Oven: 300°F, loosely tented, 8–10 minutes.

Stovetop: covered skillet on low with a few drops water, 3–5 minutes, avoiding drying.

Tiktok-Famous Bake Trend

Swipe into the TikTok-favorite bake that turns heads before the first crumb falls: a plush red velvet duo stacked with a gleaming Oreo runway, cloaked in silky cream cheese frosting, and sealed with bites of safe-to-eat cookie dough.

I get why it trends—the slice reveals a runway of whole cookies, like tuxedo buttons through scarlet velvet. Every bite snaps, sinks, and melts: crisp Oreo, tender crumb, cool tang, buttery dough.

I film the cross-section because it’s irresistible drama. The gloss on the frosting catches light; crushed cookies scatter like confetti. You hear the knife whisper through layers, then a soft thud on the plate.

It’s playful but grown-up, nostalgic yet luxe. Post it, tag me, and watch comments flood: recipe? texture? seconds? Always yes.

Final Thoughts

Ready to bake? Give this Oreo Red Velvet Cake a try as written, or make it your own by swapping in flavored Oreos, extra chocolate chips, or a different frosting swirl on top!

Frequently Asked Questions

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

Yes—use a quality 1:1 gluten-free flour with xanthan gum, sift well, and weigh ingredients. I’d add an extra egg white, keep buttermilk, and bake longer. The crumb stays tender, cocoa-rich, and slices cleanly.

How Can I Convert This to Cupcakes or a Sheet Cake?

Convert to 24 cupcakes: bake at 350°F for 18–22 minutes, fill 3/4 full, core and tuck cookie dough, frost, crown with Oreos. For a 9×13 sheet: bake 30–35 minutes, layer frosting, Oreos, cookie dough, swoon.

What’s the Best Way to Ship This Cake Safely?

Ship it chilled: I’d freeze slices, wrap snugly, double-box with tight padding and ice packs, and mark “Fragile.” I’d secure layers with dowels, tape seams, and choose overnight shipping, imagining buttercream staying cool and cookies crunching upon arrival.

Can I Use Natural Red Colorants Instead of Gel?

Yes, but expect softer color. I’ve used beet powder or puree—earthy, rosy, slightly cocoa-muted. Hibiscus or pomegranate reduce beautifully, too. Start small, taste, adjust. I’ll balance acidity and cocoa, chasing that velvety blush without thinning the batter.

How Do I Scale the Recipe for Three 8-Inch Layers?

Scale to 1.5× and divide among three 8-inch pans. I bake at 350°F for 22–26 minutes. I thinly spread frosting between layers, split cookie dough evenly, and keep Oreos lighter to avoid squishing, luscious crumb intact.