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

Scale

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