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–+ servings
oreo red velvet crunch

Oreo Crunch Red Velvet Cake

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Prep Time 25 minutes
Cook Time 30 minutes
Resting Time 1 hour
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • 1 Mixing bowl
  • 1 Mixing bowl
  • 1 stand mixer or hand mixer
  • 1 9x13-inch baking pan or 9-inch round cake pan see note
  • 1 parchment paper sheet
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Wire rack
  • 1 offset spatula

Ingredients
  

  • 2 1/2 cup all-purpose flour sifted
  • 1 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 tablespoon unsweetened cocoa powder
  • 1 cup buttermilk room temperature
  • 1 1/4 cup vegetable oil
  • 2 large eggs room temperature
  • 2 teaspoon vanilla extract
  • 1 tablespoon white vinegar
  • 2 tablespoon red liquid food coloring
  • 1 1/2 cup chocolate sandwich cookies roughly crushed
  • 8 ounce cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 cup powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 1 pinch fine salt
  • 1 cup chocolate sandwich cookies finely crushed, for frosting
  • 1/2 cup chocolate sandwich cookies coarsely crushed, for topping

Instructions
 

  • Preheat oven to 350°F (175°C) and line your pan(s) with parchment and light grease.
  • In a large bowl whisk flour, sugar, baking soda, salt, and cocoa until evenly combined.
  • In another bowl whisk buttermilk, oil, eggs, vanilla, vinegar, and red food coloring until smooth.
  • Pour wet ingredients into dry and mix just until combined with no flour streaks.
  • Fold in 1 1/2 cups roughly crushed chocolate sandwich cookies until evenly dispersed.
  • Divide batter into prepared pans and smooth tops with a spatula.
  • Bake 25–30 minutes for rounds or 30–35 minutes for 9x13 until a toothpick comes out with a few moist crumbs.
  • Cool in pan 10 minutes, then turn out to a wire rack and cool completely.
  • For frosting beat cream cheese and butter on medium-high until fluffy, 2–3 minutes.
  • Add powdered sugar, vanilla, and pinch of salt, then beat until smooth and spreadable.
  • Fold 1 cup finely crushed cookies into the frosting just until combined.
  • If making a layer cake, level cooled layers, add a layer of frosting between cakes, and stack.
  • Frost the outside of the cake with the cookie-studded cream cheese frosting.
  • Press 1/2 cup coarsely crushed cookies around the sides and sprinkle some on top for crunch.
  • Chill the frosted cake 30 minutes to set before slicing and serving.

Notes

For the best red color, use liquid gel food coloring and adjust to your preferred shade without overmixing the batter. Room-temperature dairy and eggs help the batter emulsify and rise evenly, while sifting powdered sugar keeps the frosting silky. Crush cookies in a zip-top bag with a rolling pin, reserving some larger chunks for topping and finer crumbs for frosting to avoid tearing the crumb coat. If you prefer deeper chocolate notes, add 1 extra tablespoon cocoa and 2 teaspoons more sugar. Store the cake covered in the fridge up to 4 days and serve slightly chilled for clean slices, letting it sit 10–15 minutes at room temperature before cutting.
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