Description
Red velvet oreo cake weaves luxurious chocolate and creamy layers into a dessert masterpiece. Sweet indulgence meets classic comfort, promising rich flavor and delightful texture for passionate bakers craving an unforgettable treat.
Ingredients
Scale
Main Ingredients:
- 2 1/2 cups (300 grams) all-purpose flour
- 1 1/2 cups (300 grams) sugar
- 1 1/2 cups (360 milliliters) vegetable oil
- 1 cup (240 milliliters) buttermilk
- 2 large eggs
- 15 oreo cookies
Flavoring and Coloring Ingredients:
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 teaspoon cocoa powder
- 2 tablespoons (30 milliliters) red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
Frosting Ingredients:
- 1 cup (227 grams) unsalted butter, softened
- 3 1/2 cups (420 grams) powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons (30 milliliters) heavy cream
Garnish:
- Whole oreo cookies
- Red velvet crumbs
Instructions
- Prepare the baking workspace by heating the oven to 350°F and coating two 9-inch cake pans with grease and flour to prevent sticking.
- Create a dry ingredient mixture by sifting flour, sugar, baking soda, salt, and cocoa powder together in a medium mixing bowl, ensuring no lumps remain.
- Whisk together vegetable oil, buttermilk, eggs, vibrant red food coloring, white vinegar, and vanilla extract in a large bowl until thoroughly blended.
- Gradually incorporate the dry ingredient mixture into the wet ingredients, stirring gently until a smooth, crimson batter forms without overmixing.
- Evenly distribute the cake batter between the prepared pans, creating uniform layers for consistent baking.
- Place the pans in the preheated oven and bake for approximately 30 minutes, checking doneness by inserting a toothpick that should emerge clean when the cake is fully cooked.
- Remove cakes from the oven and allow them to cool completely on a wire rack, which prevents continued cooking and prevents moisture condensation.
- Prepare the frosting by beating butter until it becomes light and creamy, then gradually adding powdered sugar, vanilla, and cream for a smooth consistency.
- Gently fold crushed Oreo cookies into the frosting, creating a textured and flavorful cream.
- Level the cooled cake layers if necessary to ensure a stable and even surface for frosting.
- Apply frosting between cake layers, carefully stacking them to create a stable structure.
- Cover the entire cake with the remaining Oreo-infused frosting, creating a smooth and even exterior.
- Embellish the cake’s surface with whole and crushed Oreo cookies, and sprinkle red velvet cake crumbs for an elegant and appealing presentation.
Notes
- Enhance the cake’s moisture by adding a tablespoon of sour cream to the wet ingredients for extra richness and softness.
- Ensure food coloring is evenly distributed by mixing it thoroughly with the wet ingredients before combining with dry components.
- Prevent Oreo cookies from sinking in the frosting by lightly coating crushed cookies in flour before folding into the mixture.
- Achieve a more intense red color by using gel food coloring instead of liquid, which provides deeper pigmentation without affecting the batter’s consistency.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 610
- Sugar: 54 g
- Sodium: 360 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 83 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg