Cookies and Cream Red Velvet Cake Recipe

There is something absolutely magical about a dessert that combines rich flavors with a playful twist, and the Cookies and Cream Red Velvet Cake is just that kind of treat. This cake brings together the classic, velvety texture of red velvet with the irresistible crunch and chocolaty creaminess of crushed Oreos, making every bite an explosion of flavor and texture. Whether you’re celebrating a special occasion or just craving a slice of decadence, this Cookies and Cream Red Velvet Cake is sure to sweep you off your feet and become a beloved favorite in your dessert rotation.

Ingredients You’ll Need

Gathering the right ingredients sets the stage for a perfectly moist, flavorful, and visually stunning Cookies and Cream Red Velvet Cake. Each component plays a role—from the cocoa powder adding subtle chocolate depth to the vibrant red food coloring bringing that iconic red velvet charm, and of course, the crushed Oreos that bring the signature cookies and cream flair.

• 2 ½ cups all-purpose flour: The foundation of the cake, providing structure and softness.
• 2 tablespoons cocoa powder: Adds that hint of chocolate key to red velvet’s unique flavor.
• 1 teaspoon baking soda: Helps the cake rise to perfectly fluffy heights.
• ½ teaspoon salt: Enhances overall flavor and balances sweetness.
• 1 cup buttermilk: Brings tenderness and a slight tang to the cake crumb.
• 1 tablespoon white vinegar: Reacts with baking soda for a light, airy texture.
• 1 ½ cups granulated sugar: Sweetens the cake to just the right level.
• 1 cup vegetable oil: Keeps the cake moist and tender.
• 2 large eggs: Bind ingredients together and add richness.
• 2 tablespoons red food coloring: The signature deep red hue that makes red velvet so special.
• 2 teaspoons vanilla extract: Adds warmth and rounds out flavors beautifully.
• 16 ounces cream cheese, softened: Essential for the luscious frosting with a slight tang.
• ½ cup unsalted butter, softened: Adds creaminess and smooth texture to the frosting.
• 4 cups powdered sugar: Sweetens the frosting to just the right balance.
• 20 Oreo cookies, crushed (plus more for decoration): The star ingredient for that delightful cookies and cream twist.

How to Make Cookies and Cream Red Velvet Cake

Step 1: Prepare the Dry Ingredients

Start by sifting together the all-purpose flour, cocoa powder, baking soda, and salt in a large bowl. This ensures your dry ingredients are well combined and free of lumps, laying the groundwork for a smooth and even cake batter.

Step 2: Mix the Wet Ingredients

In a separate bowl, whisk together the buttermilk and white vinegar; this mixture will react to give your cake a tender crumb. Then, in another large bowl, beat the granulated sugar and vegetable oil together until well combined. Add the eggs one at a time, beating thoroughly after each addition, then stir in the red food coloring and vanilla extract for that classic red velvet flavor and color burst.

Step 3: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk-vinegar mixture, starting and ending with the dry. Mix just until combined; overmixing can toughen the cake. The batter should be smooth and vibrantly red.

Step 4: Bake the Cake Layers

Divide the batter evenly between greased and floured 8-inch round cake pans. Bake in a preheated oven at 350°F (175°C) for about 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely on wire racks before frosting.

Step 5: Prepare the Cookies and Cream Frosting

Beat the softened cream cheese and unsalted butter together until fluffy and smooth. Gradually add the powdered sugar, mixing until well combined and creamy. Fold in the crushed Oreo cookies gently so you keep that delightful cookies and cream texture throughout the frosting.

Step 6: Assemble the Cookies and Cream Red Velvet Cake

Place one cake layer on your serving plate and spread a generous amount of the cookies and cream frosting on top. Add the second layer and cover the entire cake with the remaining frosting. For the final touch, press crushed Oreos around the sides and sprinkle some on top for texture and appeal.

How to Serve Cookies and Cream Red Velvet Cake

Garnishes

To elevate your Cookies and Cream Red Velvet Cake even further, consider adding whole Oreo cookies on top or topping with a swirl of extra frosting piped decoratively. A light dusting of cocoa powder or edible glitter can also add a festive sparkle that catches the eye.

Side Dishes

This cake pairs beautifully with a simple cup of coffee or a cold glass of milk to balance its richness. For a party, fresh berries or a light fruit salad can add freshness without overpowering the lusciousness of the cake.

Creative Ways to Present

Try serving individual mini versions of the Cookies and Cream Red Velvet Cake in clear cups layered with extra crushed Oreos and frosting for an elegant dessert presentation. Alternatively, you could use the frosting as a dip for Oreo cookies to complement every bite.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Cookies and Cream Red Velvet Cake stored in an airtight container in the refrigerator to maintain freshness. The frosting’s cream cheese base means it’s best enjoyed within 3 to 4 days.

Freezing

You can freeze the cake after assembling by wrapping it tightly in plastic wrap and then aluminum foil. Freeze for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight for best texture and flavor.

Reheating

This cake is best served chilled or at room temperature. If you prefer a slightly warmer slice, leave it out for about 30 minutes before serving to soften the frosting without compromising its flavor or texture.

FAQs

Can I use regular milk instead of buttermilk?

Absolutely! If you don’t have buttermilk on hand, add 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk and let it sit for 5 minutes. This homemade substitute will help achieve the tender crumb typical of red velvet cakes.

Is the red food coloring necessary?

The red food coloring is what gives the red velvet cake its signature color and plays a big role in its identity. While you can make the cake without it, the visual impact and experience won’t be quite the same.

How do I get the Oreo cookies evenly distributed in the frosting?

Crush the Oreos into medium-sized pieces rather than fine crumbs to avoid them sinking to the bottom. Gently fold the cookies into the frosting at the end of mixing to keep the texture balanced throughout.

Can this recipe be made into cupcakes?

Definitely! Simply use cupcake liners and fill each about two-thirds full with batter. Bake at 350°F for about 18 to 22 minutes. Frost with the cookies and cream frosting once cooled for perfectly portable treats.

What if I don’t have cream cheese for the frosting?

The cream cheese creates that luscious, tangy contrast to the sweet cake. If you can’t use cream cheese, try a buttercream frosting but note it will change the traditional flavor and texture of the Cookies and Cream Red Velvet Cake.

Final Thoughts

If you’re searching for a show-stopping dessert that combines classic charm with a fun cookies and cream twist, you absolutely must try the Cookies and Cream Red Velvet Cake. It’s moist, flavorful, and packed with wonderful textures that will have everyone asking for seconds. Baking this cake is more than just making dessert—it’s creating unforgettable moments and smiles around the table. So gather your ingredients, roll up your sleeves, and dig into this decadent delight!

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