Oreo Cream Frosted Red Velvet Cake
Equipment
- 2 9-inch round cake pan
- 1 stand mixer or hand mixer
- 3 Mixing bowl
- 1 Whisk
- 1 Rubber spatula
- 1 Wire rack
- 1 parchment paper sheet
- 1 offset spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Sifter
- 1 Serrated knife
Ingredients
- 2 1/2 cup all-purpose flour sifted
- 2 tablespoon unsweetened cocoa powder natural
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 1/2 cup granulated sugar
- 1/2 cup unsalted butter softened
- 1/2 cup neutral oil canola or vegetable
- 2 large eggs room temperature
- 1 cup buttermilk room temperature
- 1 tablespoon distilled white vinegar
- 2 teaspoon vanilla extract
- 2 tablespoon red liquid food coloring or gel adjusted as needed
- 1/2 cup hot coffee or hot water
- 8 ounce cream cheese softened
- 1/2 cup unsalted butter softened
- 3 cup powdered sugar sifted
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine salt
- 1 1/2 cup Oreo cookies finely crushed, filling included
- 1 cup Oreo cookies coarsely chopped, for filling and garnish
Instructions
- Preheat oven to 350°F (175°C), butter and line two 9-inch pans with parchment rounds, and lightly flour the sides.
- In a bowl whisk together flour, cocoa, baking soda, and salt until evenly combined.
- In a large bowl beat sugar, softened butter, and oil on medium-high until pale and fluffy, about 2 minutes.
- Beat in eggs one at a time, then mix in vanilla and red food coloring until homogenous.
- Add dry ingredients in two additions alternating with buttermilk, beginning and ending with dry, mixing just until combined.
- Stir in vinegar and hot coffee until the batter is smooth and pourable, avoiding overmixing.
- Divide batter evenly between pans, tap to release bubbles, and bake 25 to 30 minutes until a toothpick comes out with a few moist crumbs.
- Cool cakes in pans 10 minutes, turn out onto a wire rack, peel parchment, and cool completely, about 1 hour.
- For frosting beat cream cheese and butter on medium-high until smooth and fluffy, about 2 minutes.
- Add powdered sugar, vanilla, and salt and beat on low to combine, then on medium-high until light and spreadable, 1 to 2 minutes.
- Fold in finely crushed Oreos until evenly speckled to make the Oreo cream frosting.
- Level cake layers with a serrated knife if domed, reserving crumbs for garnish if desired.
- Place one cake layer on a board, spread a generous layer of Oreo cream frosting, and sprinkle with half the coarsely chopped Oreos.
- Top with the second layer, apply a thin crumb coat of frosting, and chill 15 minutes.
- Frost the cake with the remaining Oreo cream, smoothing the sides and swooping the top as desired.
- Press remaining chopped Oreos around the base and sprinkle crumbs on top for garnish.
- Chill the finished cake at least 30 to 45 minutes to set the frosting before slicing.
Notes
Use room-temperature ingredients for a smoother batter and frosting, and adjust the red color based on your cocoa brand (natural cocoa gives a brighter hue than Dutch-process). If you don’t have buttermilk, make a quick substitute by mixing 1 cup milk with 1 tablespoon vinegar and resting 5 minutes. Coffee enhances chocolate notes without adding coffee flavor, but hot water works too. For cleaner slices, warm a serrated knife under hot water and wipe between cuts. The Oreo frosting thickens as the cookie crumbs hydrate, so aim for slightly softer than final texture when spreading, and if it becomes too thick, beat in 1 to 2 teaspoons milk. Store the cake covered in the fridge up to 3 days and let it sit at room temperature 20 to 30 minutes before serving for the creamiest texture.
Tried this recipe?Let us know how it was!