Oreo Cheesecake Layered Red Velvet Cake
Equipment
- 2 9-inch round cake pan
- 1 9-inch springform pan
- 1 stand mixer or hand mixer
- 3 large mixing bowl
- 2 medium mixing bowl
- 1 Whisk
- 1 Rubber spatula
- 1 offset spatula
- 1 Wire rack
- 1 parchment paper sheet
- 1 aluminum foil sheet
- 1 Serrated knife
- 1 Cooling rack
- 1 Measuring cups set
- 1 Measuring spoons set
Ingredients
- 2 1/2 cup all-purpose flour sifted
- 2 cup granulated sugar
- 2 tablespoon unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 2 large eggs room temperature
- 1 1/2 cup vegetable oil
- 1 cup buttermilk room temperature
- 2 teaspoon vanilla extract divided
- 1 teaspoon white vinegar
- 2 tablespoon red liquid food coloring
- 16 ounce cream cheese softened
- 1/2 cup granulated sugar for cheesecake
- 1/4 cup sour cream room temperature
- 1 large egg room temperature for cheesecake
- 10 Oreo cookies roughly chopped
- 1/4 teaspoon fine salt for cheesecake
- 1 1/2 cup unsalted butter softened
- 6 cup powdered sugar sifted
- 8 ounce cream cheese softened for frosting
- 1/4 cup heavy cream cold
- 12 Oreo cookies crushed for frosting
- 1 teaspoon vanilla extract for frosting
- 1 pinch fine salt for frosting
- 6 Oreo cookies halves for garnish
Instructions
- Preheat oven to 350°F and line two 9-inch round cake pans with parchment and grease sides.
- In a large bowl whisk flour, 2 cups sugar, cocoa powder, baking soda, and 1 teaspoon salt.
- In another bowl whisk eggs, vegetable oil, buttermilk, 1 teaspoon vanilla, vinegar, and red food coloring until smooth.
- Add wet ingredients to dry and mix just until combined and smooth without overmixing.
- Divide batter evenly between prepared pans and bake 22 to 26 minutes until a toothpick comes out with a few moist crumbs.
- Cool cakes in pans 10 minutes, then turn out onto wire racks to cool completely.
- Reduce oven to 325°F, wrap the outside of a 9-inch springform pan with foil, and line the bottom with parchment.
- Beat 16 ounces cream cheese with 1/2 cup sugar and 1/4 teaspoon salt until smooth and fluffy.
- Mix in sour cream and 1 teaspoon vanilla, then beat in 1 large egg just until incorporated.
- Fold in 10 chopped Oreos gently and spread batter into the springform pan.
- Bake cheesecake 30 to 35 minutes until edges are set and center has a slight jiggle.
- Cool cheesecake 1 hour at room temperature, then chill 2 hours to firm up.
- For frosting, beat butter and 8 ounces cream cheese until creamy and smooth.
- Gradually add powdered sugar and a pinch of salt, then beat in heavy cream and 1 teaspoon vanilla until fluffy.
- Fold in crushed Oreos to make cookies-and-cream frosting.
- Level the red velvet cake layers with a serrated knife if domed.
- Place one red velvet layer on a board, spread a thin layer of frosting, and center the chilled Oreo cheesecake on top.
- Top with the second red velvet layer and apply a thin crumb coat of frosting over the entire cake.
- Chill the crumb-coated cake 20 minutes, then finish with a thick, even layer of frosting.
- Garnish the top with Oreo halves or extra crumbs and chill 30 minutes before slicing.
Notes
Measure flour by spooning and leveling to avoid a dense cake, and mix red velvet batter only until just combined to keep it tender. Bring dairy to room temperature for the batters so they emulsify smoothly, and avoid overbaking the cheesecake—slight wobble prevents cracking. If the cheesecake is taller than the cake layers, trim the edges gently with a warm knife for even stacking. For clean slices, chill the assembled cake well and wipe the knife between cuts. You can prepare the cake layers and cheesecake a day ahead, wrap tightly, and assemble the next day; if transporting, refrigerate the cake until firm to keep the layers stable.
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