Cookies and Cream Red Velvet Cake Recipe
If you’re a fan of bold flavors and delightful textures, the Cookies and Cream Red Velvet Cake will quickly become one of your all-time favorites. This stunning dessert brings together the classic, velvety richness of red velvet cake with the irresistible crunch and creaminess of Oreo cookies in the frosting. The combination is nothing short of magic—a perfect balance of moist cake layers swirled with luscious cream cheese frosting studded with cookie crumbs that will have everyone asking for seconds. Whether it’s for a special occasion or an indulgent weekend treat, this Cookies and Cream Red Velvet Cake promises to deliver smiles and full plates.
Ingredients You’ll Need
These ingredients are simple pantry staples that come together to create an extraordinary cake. Each one plays a crucial role—from the cocoa powder adding depth to the vibrant red color from the food coloring, and the crushed Oreos giving the cake its signature cookies and cream twist.
- 2 ½ cups all-purpose flour: The base that ensures the cake has great structure while staying light and fluffy.
- 2 tablespoons cocoa powder: Adds that unmistakable subtle chocolate hint essential to traditional red velvet.
- 1 teaspoon baking soda: Helps the cake rise perfectly and gives it that wonderful crumb.
- ½ teaspoon salt: Balances the sweet flavors and enhances all the other ingredients.
- 1 cup buttermilk: Provides moisture and tenderness while contributing to the cake’s tangy flavor.
- 1 tablespoon white vinegar: Reacts with baking soda to make the cake extra tender and tenderly lift.
- 1 ½ cups granulated sugar: Sweetens the cake just right without overpowering the cocoa and cream cheese.
- 1 cup vegetable oil: Keeps the cake delightfully moist and soft to the bite.
- 2 large eggs: Bind everything together and add richness.
- 2 tablespoons red food coloring: Creates that signature bright and festive red velvet hue that catches the eye.
- 2 teaspoons vanilla extract: Adds warmth and depth to the overall flavor profile.
- 16 ounces cream cheese, softened: The star of the frosting with its creamy and tangy character.
- ½ cup unsalted butter, softened: Blends with the cream cheese to make the frosting luxuriously smooth.
- 4 cups powdered sugar: Sweetens the frosting and gives it the perfect consistency for spreading.
- 20 Oreo cookies, crushed (plus more for decoration): Brings in the trademark cookies and cream texture, adding crunch and bursts of flavor to every bite.
How to Make Cookies and Cream Red Velvet Cake
Step 1: Preheat and Prepare Cake Pans
Start by setting your oven to 350 degrees Fahrenheit (175 degrees Celsius) and greasing two 9-inch round cake pans. Line them with parchment paper for easy removal. This simple preparation step ensures your cake will bake evenly and come out perfectly shaped.
Step 2: Mix Dry Ingredients
In a large bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Sifting helps to incorporate air, making the cake lighter, and ensures the cocoa powder is evenly distributed so every bite holds that rich chocolate flavor.
Step 3: Combine Wet Ingredients
In another bowl, beat together the granulated sugar and vegetable oil until smooth and combined. Add in the eggs one at a time, making sure each is fully incorporated before the next goes in. This gradual mixing helps build structure and gives your cake batter a smooth consistency.
Step 4: Add Color and Flavor
Mix in the red food coloring, vanilla extract, and white vinegar. The vinegar plays a critical role in activating the baking soda and contributing a subtle tang that’s signature to red velvet cake, while the bright red color makes the cake visually stunning.
Step 5: Combine Dry and Wet Mixtures
Alternate adding the dry ingredient mixture and buttermilk to your wet mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overworking the batter, which keeps your cake tender and light.
Step 6: Bake the Cake Layers
Divide the batter evenly between the prepared pans and place them in the oven. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. This step is crucial to avoid an underbaked or dry cake.
Step 7: Cool the Cake
Allow the cakes to cool in their pans for 10 minutes before transferring them to wire racks to cool completely. Cooling completely ensures the frosting won’t melt when you apply it.
Step 8: Prepare Cookies and Cream Frosting
Beat the softened cream cheese and unsalted butter together until creamy and smooth. Gradually add powdered sugar, beating until the frosting is light and fluffy. This creamy frosting is what elevates the Cookies and Cream Red Velvet Cake to incredible heights.
Step 9: Fold in Crushed Oreos
Gently fold in the crushed Oreo cookies, leaving some larger chunks to add delightful texture throughout the frosting. This step is where the cookies and cream magic happens, turning ordinary frosting into something truly memorable.
Step 10: Assemble the Cake
Place one cake layer on your serving plate and spread a generous amount of frosting on top. Add the second cake layer and frost the entire top and sides with the remaining frosting. Building the layers carefully guarantees a beautiful presentation and fantastic flavor in every slice.
Step 11: Decorate and Chill
Finish by decorating with swirls of frosting, more crushed Oreos, and whole Oreo cookies for a stunning look that matches the deliciousness inside. Chill the cake to set the frosting before slicing for clean cuts and easier serving.
How to Serve Cookies and Cream Red Velvet Cake
Garnishes
A sprinkle of crushed Oreos on top adds crunch and visual contrast, while carefully placed whole Oreos make for an eye-catching finishing touch. Fresh berries can add a pop of freshness, if you want to brighten things up even more.
Side Dishes
If you want to complement your cake with sides, consider chilled vanilla ice cream or a simple cup of freshly brewed coffee to balance the sweetness. A light fruit salad also adds a refreshing counterpoint to this rich dessert.
Creative Ways to Present
Try slicing the cake into elegant fan shapes or serve it as petite layered trifles in glass jars for individual portions. Decorate each slice with edible flowers or a drizzle of chocolate sauce for an extra wow factor that guests will adore.
Make Ahead and Storage
Storing Leftovers
Once frosted, keep your Cookies and Cream Red Velvet Cake covered tightly in the refrigerator to maintain freshness and creamy frosting texture. It will stay delicious for up to 4 days, perfect for savoring every last bite.
Freezing
You can freeze individual layers or the entire assembled cake. Wrap tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw in the fridge overnight before serving to preserve the flavors and texture.
Reheating
This cake is best enjoyed chilled or at room temperature. If you prefer a slightly warmer slice, let it sit out for 30 minutes after removing from the fridge. Avoid microwaving to keep the frosting from melting and the cake moistness intact.
FAQs
Can I use regular milk instead of buttermilk?
While regular milk can be used in a pinch, buttermilk provides acidity which reacts with baking soda to create the cake’s tender crumb and subtle tang, so it’s best to stick to buttermilk for authentic flavor and texture.
What type of red food coloring works best?
Gel or paste red food coloring is recommended because it produces vibrant color without thinning the batter. Liquid food coloring can work but you might need more to get that classic red velvet hue.
Can I substitute Oreo cookies with another cookie?
Absolutely! While Oreo cookies provide that iconic cookies and cream taste, other sandwich cookies with a creamy filling will work, too. Just make sure they’re crushed coarsely to maintain texture in the frosting.
How long does the cake take to bake?
Baking time is usually between 25 to 30 minutes but ovens vary, so use the toothpick test near the end of baking to ensure it’s done without overbaking.
Is this cake suitable for celebrations?
Definitely! Its stunning red color and crowd-pleasing flavor make the Cookies and Cream Red Velvet Cake perfect for birthdays, holidays, or any joyous occasion where you want to impress and delight.
Final Thoughts
Creating and sharing this Cookies and Cream Red Velvet Cake is such a joyful experience—each bite is a perfect celebration of classic and playful from-the-heart baking. Whether you’re surprising family or delighting friends, this cake is sure to become a cherished favorite. I can’t wait for you to try it and see why this combination has won so many hearts!
Print
Cookies and Cream Red Velvet Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Cookies and Cream Red Velvet Cake combines the classic rich and moist red velvet cake with a luscious cream cheese frosting loaded with crushed Oreo cookies. Perfect for celebrations or indulgent dessert cravings, this delightful cake layers vibrant red sponge with creamy, cookie-studded frosting to create a visually stunning and delicious treat.
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 1 tablespoon white vinegar
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 2 large eggs
- 2 tablespoons red food coloring
- 2 teaspoons vanilla extract
Frosting Ingredients
- 16 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 20 Oreo cookies, crushed (plus more for decoration)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper for easy cake removal.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt to combine evenly.
- Combine Sugar and Oil: In a separate bowl, beat the granulated sugar and vegetable oil together until well combined and slightly creamy. Add eggs one at a time, beating well after each addition to incorporate fully.
- Add Flavorings: Mix in the red food coloring, vanilla extract, and white vinegar to the wet mixture, ensuring an even distribution of color and flavor.
- Combine Wet and Dry Mixtures: Alternately add the dry ingredient mixture and buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined, avoiding overmixing to maintain a tender cake texture.
- Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer to wire racks to cool completely before frosting.
- Make the Frosting: Beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar and continue beating until the frosting is fluffy and smooth.
- Add Oreo Chunks: Fold in the crushed Oreo cookies gently, keeping some chunks intact to add texture to the frosting.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous amount of the cookies and cream frosting evenly over the top. Add the second cake layer and frost the top and sides completely.
- Decorate and Chill: Decorate the cake with additional swirls of frosting, crushed Oreos, and whole Oreo cookies as desired. Chill the cake in the refrigerator before slicing to set the frosting.
Notes
- For best results, use room temperature eggs and ingredients to ensure even mixing.
- Adjust the amount of red food coloring depending on the desired depth of red color.
- Chilling the cake before slicing helps the frosting set and makes cleaner cuts.
- This cake can be stored covered in the refrigerator for up to 4 days.
- The recipe can be doubled for a larger cake or sheet pan if desired, adjusting baking time accordingly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 450 kcal
- Sugar: 40 g
- Sodium: 320 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.3 g
- Carbohydrates: 52 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 60 mg
Keywords: Red Velvet Cake, Cookies and Cream Cake, Oreo Cake, Cream Cheese Frosting, Dessert, Celebration Cake
