Red Velvet Oreo Cake (Print Version)
# Ingredients:
→ Cake
01 -
2 1/2 cups all-purpose flour (300 grams)
02 -
1 1/2 cups granulated sugar (300 grams)
03 -
1/2 cup unsweetened cocoa powder (45 grams)
04 -
3/4 teaspoon baking powder
05 -
3/4 teaspoon baking soda
06 -
1 teaspoon salt
07 -
1 cup buttermilk, room temperature (225 grams)
08 -
3/4 cup sour cream, room temperature (180 grams)
09 -
3/4 cup neutral oil (186 grams)
10 -
3 large eggs, room temperature
11 -
1 teaspoon white vinegar
12 -
2 teaspoons vanilla extract
13 -
1 teaspoon red gel food coloring
14 -
14 chocolate sandwich cookies (Oreos), cream removed and crushed
→ Oreo Cream Cheese Frosting
15 -
16 ounces full fat cream cheese, room temperature (454 grams)
16 -
1 cup salted butter, room temperature (226 grams)
17 -
8 cups powdered sugar (907 grams)
18 -
12 chocolate sandwich cookies (Oreos), crushed
# Instructions:
01 -
Preheat oven to 350°F (180°C). Line two 8-inch round cake pans with parchment paper and set aside.
02 -
In a large mixing bowl, whisk together all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until thoroughly combined.
03 -
In a separate bowl, whisk buttermilk, sour cream, oil, eggs, white vinegar, and vanilla extract until smooth. Add red gel food coloring and mix until evenly blended.
04 -
Slowly pour wet ingredients into the dry ingredients, whisking gently until the batter is smooth and lump-free. Fold in 14 crushed chocolate sandwich cookies.
05 -
Divide the batter evenly between the prepared cake pans. Bake for 27 to 32 minutes, or until a toothpick inserted into the center emerges clean.
06 -
Remove cakes from the oven and allow to cool in the pans for 10 minutes. Release the cakes from the pans and cool completely on a wire rack.
07 -
In the bowl of a stand mixer or with a hand mixer, beat cream cheese and butter on medium-high speed until light and smooth. Gradually add powdered sugar, mixing on low and scraping the bowl as needed. Blend in the crushed chocolate sandwich cookies.
08 -
Place the first cake layer on a cake board or stand. Spread approximately 3/4 cup of frosting evenly over the top. Set the second cake layer, flat side up, on top.
09 -
Spread a thin layer of frosting over the entire cake to seal in crumbs. Chill in the refrigerator for 20 minutes.
10 -
Generously cover the cake with a second thicker layer of frosting. Garnish with additional whole or crushed chocolate sandwich cookies as desired.
# Notes:
01 -
For best results, ensure all refrigerated ingredients are at room temperature before mixing.