Oreo Crunch Layer Red Velvet Cake
Equipment
- 2 round cake pan (9-inch)
- 3 Mixing bowl
- 1 stand mixer or hand mixer
- 1 Whisk
- 2 Rubber spatula
- 1 set Measuring cups
- 1 set Measuring spoons
- 1 sifter or fine-mesh sieve
- 2 parchment paper circle
- 2 wire cooling rack
- 1 serrated knife or cake leveler
- 1 offset spatula
- 1 bench scraper
Ingredients
- 2 1/2 cup all-purpose flour sifted
- 1 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 2 tablespoon natural unsweetened cocoa powder
- 1 cup buttermilk room temperature
- 1 cup neutral oil such as canola
- 2 large eggs room temperature
- 1 tablespoon red liquid food coloring or gel to preference
- 2 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1/2 cup hot coffee or hot water
- 24 chocolate sandwich cookies roughly crushed
- 4 tablespoon unsalted butter melted
- 16 ounce cream cheese softened
- 1/2 cup unsalted butter softened
- 4 cup powdered sugar sifted
- 2 teaspoon vanilla extract
- 1/8 teaspoon fine salt
- 1/4 cup heavy cream plus more as needed
- 12 chocolate sandwich cookies finely crushed for frosting
- 8 chocolate sandwich cookies halved for garnish
Instructions
- Preheat the oven to 350°F (175°C), line two 9-inch cake pans with parchment circles, and lightly grease and flour the sides.
- In a large bowl whisk flour, sugar, baking soda, salt, and cocoa powder until evenly combined.
- In another bowl whisk buttermilk, oil, eggs, food coloring, vanilla, and vinegar until smooth and homogenous.
- Pour the wet mixture into the dry and whisk just until combined, then stream in the hot coffee and mix until a smooth batter forms.
- Divide the batter evenly between the 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, then invert onto wire racks and cool completely.
- For the Oreo crunch layer, mix 24 roughly crushed sandwich cookies with melted butter, spread onto a parchment-lined sheet, and bake at 325°F (165°C) for 6 to 8 minutes until set, then cool completely and break into chunks.
- For the frosting, beat softened cream cheese and softened butter on medium-high until fluffy and smooth, about 2 to 3 minutes.
- Add powdered sugar, vanilla, and salt and beat on low to combine, then increase speed, drizzling in heavy cream until light and spreadable.
- Fold 12 finely crushed cookies into half of the frosting to make the Oreo frosting, reserving the other half as plain cream cheese frosting.
- Level the cooled cake layers if needed and place the first layer on a board.
- Spread a thin layer of plain cream cheese frosting as a crumb barrier, then add an even layer of Oreo frosting over it.
- Sprinkle a generous layer of Oreo crunch pieces over the frosting, gently pressing to adhere.
- Place the second cake layer on top and apply a thin crumb coat over the entire cake, then chill 20 minutes.
- Frost the cake smoothly with remaining plain frosting, decorate the bottom edge with leftover crunch, and top with halved cookies.
- Chill the cake at least 45 minutes before slicing to set the layers.
Notes
Use room-temperature dairy and eggs for a smooth batter and frosting that emulsifies easily, and avoid overmixing the cake once the flour is added to keep the crumb tender. If you prefer a deeper red hue, add more gel coloring a little at a time; cocoa content can mute color, so natural cocoa is best. The hot coffee intensifies chocolate flavor without making the cake taste like coffee, but hot water works in a pinch. For the crunch, don’t pulverize the cookies too finely—pea to marble-sized bits give the best texture and remain crisp; store any extra crunch in an airtight bag. If your frosting becomes too loose, chill it 10 minutes or beat in a few tablespoons more powdered sugar; if too thick, add a teaspoon of cream at a time. For clean slices, warm a serrated knife under hot water, wipe between cuts, and serve the cake slightly chilled.
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