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red velvet oreo cookie cake

Oreo Cookie Dough Red Velvet Cake

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Prep Time 30 minutes
Cook Time 35 minutes
Resting Time 1 hour
Total Time 2 hours 5 minutes
Course Dessert
Cuisine American
Servings 12 slices

Equipment

  • 2 9-inch round cake pan
  • 1 stand mixer or hand mixer
  • 3 Mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Wooden spoon
  • 1 Wire rack
  • 1 parchment paper sheet cut to fit pans
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 offset spatula
  • 1 Serrated knife optional for leveling

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
  • 1 cup buttermilk room temperature
  • 1 cup vegetable oil
  • 2 large eggs room temperature
  • 1 tablespoon red gel food coloring
  • 2 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1/2 cup hot water
  • 1/2 cup unsalted butter softened
  • 1/2 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 2 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1 1/4 cup all-purpose flour heat-treated and cooled
  • 1/2 teaspoon fine salt
  • 1 cup mini chocolate chips
  • 10 Oreo cookies coarsely crushed
  • 12 Oreo cookies whole for layering and garnish
  • 16 ounce cream cheese softened
  • 1/2 cup unsalted butter softened
  • 4 cup powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon fine salt
  • 2 tablespoon heavy cream as needed

Instructions
 

  • Preheat the oven to 350°F (175°C), line two 9-inch pans with parchment, and lightly grease the sides.
  • In a large bowl whisk flour, sugar, cocoa, baking soda, and salt for the cake batter.
  • In a separate bowl combine buttermilk, oil, eggs, red food coloring, vanilla, and vinegar until smooth.
  • Add wet ingredients to dry, mix on low just to combine, then stream in hot water and mix until a smooth batter forms.
  • Divide the batter evenly between pans and bake for 30 to 35 minutes until a toothpick comes out with a few moist crumbs.
  • Cool cakes in pans 10 minutes, then invert onto a wire rack and cool completely.
  • Make edible cookie dough by beating 1/2 cup butter with brown sugar and 1/4 cup granulated sugar until fluffy.
  • Mix in milk and vanilla, then add heat-treated flour and salt until a soft dough forms.
  • Fold in mini chocolate chips and 10 crushed Oreos, then chill the dough 15 minutes for easier handling.
  • Make frosting by beating cream cheese and 1/2 cup butter until smooth and creamy.
  • Gradually add powdered sugar, vanilla, and salt, then beat in enough cream to reach a spreadable consistency.
  • Level cake layers if needed and place the first layer on a board, spreading a thin coat of frosting on top.
  • Press a layer of whole Oreos across the surface, then gently spread half the cookie dough over the Oreos in an even layer.
  • Top with the second cake layer and apply a crumb coat of frosting to the entire cake; chill 20 minutes.
  • Frost the cake smoothly with remaining frosting and decorate the top with dollops and extra crushed or whole Oreos.
  • Let the assembled cake rest 30 minutes before slicing to set the layers.

Notes

Heat-treat the flour for the cookie dough by microwaving it in 15–20 second bursts, stirring between, until it reaches 165°F, then cool completely to avoid gummy dough. Use red gel food coloring for vibrant hue without thinning the batter, and avoid overmixing after adding hot water to keep the crumb tender. If the cookie dough is sticky, chill longer or lightly oil your spatula to spread it over the Oreo layer. For clean slices, warm a serrated knife under hot water and wipe between cuts. The cake keeps well covered and refrigerated up to 4 days; bring to room temperature for best texture before serving.
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