This is not just another red velvet cake with a few Oreos thrown in. This is my Triple Chocolate Red Velvet Oreo Cake: a bakery-worthy dessert with a surprise layer of smooth chocolate ganache hidden between each cake layer. It’s a small step that adds a deep, rich flavor and turns a simple recipe into something unforgettable.

If you’re a busy mom who wants to make a dessert that looks like it took hours (but didn’t), this recipe is for you. You’ll get a soft, moist red velvet cake studded with chunks of Oreo cookies, paired with a silky Oreo cream cheese frosting, and finished with a drizzle of ganache for a rich chocolate hit in every bite.

Looking for more ideas? See all our Halloween desserts here.

If you love making themed treats, you might also enjoy my Ultimate Halloween Cookie Cutters Guide for Perfect Shapes, which includes a no-spread cookie recipe.

Why Red Velvet Oreo Cake Works

• Perfectly Moist Crumb: Oil and buttermilk give the cake a soft texture that stays fresh for several days.
• Balanced Cream Cheese Frosting: Smooth, stable, and sweet enough to complement the cake without overpowering it.
• Simple Ingredients: Everything is easy to find, and I’ll give you quick swaps to save you a trip to the store.
• Kid-Approved: The Oreo flavor makes it a hit with children and adults alike.

Naomy Wells

The Best Triple Chocolate Red Velvet Oreo Cake (Easy & Moist Recipe!)

A bakery-style red velvet Oreo cake that stays moist and fluffy. Soft red velvet layers with chopped Oreos, a thin chocolate ganache between each layer, and Oreo cream cheese frosting. Designed for busy home bakers with a make-ahead schedule, step photos, and a quick video.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 620

Ingredients Method Nutrition Notes

Ingredients

  

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• Red Velvet Oreo Cake
• 1 cup vegetable or canola oil 225g
• 1 cup buttermilk room temperature 240g
• 1/2 cup full-fat sour cream room temperature 125g
• 3 large eggs room temperature 170g
• 2 tsp vanilla extract or vanilla bean paste 8g
• 1 tsp white vinegar 4g
• red gel food coloring or 1 Tbsp liquid food coloring
• 2 1/2 cups granulated sugar 500g
• 3 cups all-purpose flour 375g
• 2 Tbsp unsweetened cocoa powder sifted 12g
• 1 tsp baking soda 6g
• 1 tsp baking powder 4g
• 1 tsp fine salt 6g
• 1 cup chopped Oreos 90g
•  
• Cream Cheese Buttercream Frosting
• 1 1/2 cups unsalted butter room temperature 339g
• 1 cup full-fat cream cheese room temperature 226g
• 1 Tbsp vanilla extract or vanilla bean paste 12g
• 1/2 tsp fine salt 3g
• 7 cups powdered sugar 875g
• 1 Tbsp heavy whipping cream room temperature 15g
• 1/2 cup Oreo cookie crumbs finely processed 45g
•  
• Optional Filling
• 3/4 cup Oreos roughly chopped 68g
•  
• Optional Thin Ganache Layer
• 4 oz semisweet chocolate finely chopped 113g
• 1/2 cup heavy cream 120g
•  
• Tools / Equipment
• Electric mixer
• 3 x 8-inch cake pans
• Parchment rounds
• Bench scraper
• Cake board
• Small piping bag
• Small French frosting tip
• Mini Oreos
• Cake strips optional

Method

 

1. Preheat oven to 350°F 175°C. Line and grease three 8-inch pans.
2. In a large bowl whisk oil, buttermilk, sour cream, eggs, vanilla, vinegar, and food coloring until smooth.
3. Whisk in sugar for 30 seconds.
4. Sift in flour, cocoa powder, baking soda, baking powder, and salt. Whisk until just combined.
5. Fold in chopped Oreos gently.
6. Divide batter evenly among pans.
7. Bake 27 to 30 minutes or until a toothpick comes out clean.
8. Cool in pans 15 minutes. Turn out onto a rack to cool completely.
9. Level the tops. Save crumbs for decoration. Wrap and freeze layers now if making ahead.
10. Frosting: Beat butter and cream cheese on medium 30 seconds until smooth.
11. Add vanilla and salt. Mix on low to combine.
12. Slowly add powdered sugar on low. Halfway through add heavy cream.
13. Adjust texture with a little more cream if thick or more sugar if thin.
14. Fold in Oreo crumbs just to combine. Do not over-mix.
15. Optional ganache: Heat cream until steaming. Pour over chopped chocolate. Let sit 2 minutes. Stir until smooth. Cool to a pourable but thick state.
16. Assembly: Place the first layer on a board with a dab of frosting.
17. Spread a thin layer of frosting. Spoon a thin layer of ganache over it if using. Sprinkle 1/4 cup chopped Oreos.
18. Repeat with the second layer.
19. Crumb coat the cake. Chill 20 minutes in the fridge or 5 minutes in the freezer.
20. Add a second coat of frosting. Smooth with a scraper.
21. Press saved cake crumbs and extra Oreos around the base.
22. Pipe a border on top with a French tip. Add mini Oreos. Slice and serve.

Nutrition

Serving: 1sliceCalories: 620kcalCarbohydrates: 83gProtein: 6gFat: 30gSaturated Fat: 17gTrans Fat: 1gCholesterol: 95mgSodium: 420mgFiber: 2gSugar: 62g

Notes

Make-ahead plan: Bake layers up to 1 month early. Cool, wrap well, and freeze. Make frosting up to 1 week early and refrigerate. On serving day bring frosting to room temp and re-whip. Thaw layers while you prep.

Storage: Because of cream cheese, keep the frosted cake in the fridge up to 1 week in an airtight container. For slices, wrap and freeze up to 2 months.

Cupcakes: Bake at 350°F 175°C for 18 to 20 minutes.

Avoid gray frosting: Pulse Oreos to fine crumbs and fold in at the end.

Flat layers: Wrap damp cake strips around pans for even baking and minimal doming.

Measuring flour: Use a scale or spoon and level to prevent a dense crumb.

Tried this recipe?

Let us know how it was!

Key Ingredients Explained

Buttermilk – Adds tangy flavor and tenderizes the cake crumb.
Cocoa Powder – Provides the light chocolate note that makes red velvet so unique.
Vinegar – Works with baking soda to give the cake a light, fluffy rise.
Gel Food Coloring – Creates a bold red color without thinning the batter.
Oreos – Add crunch and extra flavor in both the cake and the frosting.

Ingredients

Red Velvet Oreo Cake

• 1 cup vegetable or canola oil (225g)
• 1 cup buttermilk, room temperature (240g)
• 1/2 cup full-fat sour cream, room temperature (125g)
• 3 large eggs, room temperature (170g)
• 2 tsp vanilla extract or vanilla bean paste (8g)
• 1 tsp white vinegar (4g)
• red gel food coloring or 1 Tbsp liquid food coloring
• 2 1/2 cups granulated sugar (500g)
• 3 cups all-purpose flour (375g)
• 2 Tbsp unsweetened cocoa powder, sifted (12g)
• 1 tsp baking soda (6g)
• 1 tsp baking powder (4g)
• 1 tsp fine salt (6g)
• 1 cup chopped Oreos (90g)

Cream Cheese Buttercream Frosting

• 1 1/2 cups unsalted butter, room temperature (339g)
• 1 cup full-fat cream cheese, room temperature (226g)
• 1 Tbsp vanilla extract or vanilla bean paste (12g)
• 1/2 tsp fine salt (3g)
• 7 cups powdered sugar (875g)
• 1 Tbsp heavy whipping cream, room temperature (15g)
• 1/2 cup Oreo cookie crumbs, finely processed (45g)

Optional Filling

• 3/4 cup Oreos, roughly chopped (68g)

Tools / Equipment

• Electric mixer
• Small piping bag
• Small French frosting tip
• Mini Oreos

Step-by-Step Instructions

Making the Red Velvet Oreo Cake

1. Preheat oven to 350°F (175°C). Line and grease three 8-inch pans. Set aside.
2. In a large bowl, whisk oil, buttermilk, sour cream, eggs, vanilla, vinegar, and food coloring until smooth and evenly colored.
3. Add sugar and whisk for 30 seconds to help it dissolve.
4. Sift in flour, cocoa powder, baking soda, baking powder, and salt. Whisk until just combined.
5. Gently fold in chopped Oreos.
6. Divide batter evenly into the prepared pans.
7. Bake for 27 to 30 minutes, or until a toothpick comes out clean.
8. Cool in pans for 15 minutes, then turn out onto a wire rack to cool completely.
9. Level cake tops with a serrated knife once cooled. Save crumbs for decoration.
10. Wrap and freeze cake layers at this stage if making ahead.

Making the Oreo Cream Cheese Buttercream

1. Beat butter and cream cheese in a mixer on medium speed for 30 seconds until smooth.
2. Add vanilla and salt, then mix on low until combined.
3. Slowly add powdered sugar on low speed, pausing halfway to mix in heavy cream.
4. Adjust consistency: add more cream if too thick, or powdered sugar if too thin.
5. Fold in Oreo crumbs gently. Avoid over-mixing to keep frosting from turning gray.
6. Cover with plastic wrap until ready to use. Refrigerate if making ahead.

Assembling the Cake

1. Place the first cake layer on a cake board with a small dab of frosting underneath.
2. Spread an even layer of frosting, then sprinkle 1/4 cup chopped Oreos.
3. Repeat with remaining layers.
4. Apply a thin crumb coat of frosting. Smooth with a scraper. Chill 20 minutes in the fridge or 5 minutes in the freezer.
5. Add a second layer of frosting and smooth.
6. Press saved cake crumbs and Oreos along the base.
7. Fill a piping bag with frosting and fit it with a French tip. Pipe a border around the top.
8. Add mini Oreos for decoration. Serve and enjoy.

Pro Tips for Success

• Measure Flour Correctly: Use a kitchen scale for accuracy or the spoon-and-level method to avoid a dense cake.
• Room Temperature Ingredients: They blend better and create a smoother batter.
• Use Gel Food Coloring: It creates a rich red color without thinning the batter.
• Do Not Over-mix: Stir only until ingredients are combined to keep the cake light.
• Grind Oreos Finely: A food processor gives you even crumbs for a smooth frosting.
• Use Cake Strips for Even Baking: Wrapping damp cake strips around your pans helps your cake layers bake evenly and stay perfectly flat, so you don’t have to trim much off the top.

If you want another quick and satisfying dessert, my Ultimate Edible Protein Brownie Batter is ready in just 5 minutes.

Make-Ahead and Time-Saving Schedule

• Up to 1 Month Ahead: Bake cake layers, cool fully, wrap in plastic, and freeze.
• Up to 1 Week Ahead: Prepare frosting, store in an airtight container in the fridge.
• Serving Day: Let frosting come to room temperature and re-whip. Thaw cake layers. Assemble and decorate.

Planning ahead for seasonal gatherings? Try pairing this cake with my Ultimate Sourdough Pumpkin Pie for a dessert table that covers every flavor craving.

Troubleshooting and FAQ

Why is my cake dry?

Too much flour or over-baking can cause dryness. Measure carefully and check the cake a few minutes before the suggested bake time.

Why did my cake sink?

This can happen if the oven door is opened too early or if the batter is over-mixed.

Why is my Oreo frosting gray instead of white?

Over-mixing Oreo crumbs into the frosting can cause discoloration. Fold them in gently at the end.

Can I make this into cupcakes?

Yes, bake for 18–20 minutes and check for doneness with a toothpick.

How do I store the finished cake?

Store in the fridge in an airtight container for up to one week.

Does Oreo have a red velvet flavor?

Yes, though it is not always available year-round.

Why were Red Velvet Oreos discontinued?

They were a limited edition flavor and often return seasonally.

Are Red Velvet Oreos seasonal?

Yes, they are typically released during special promotions.

Where can I buy Red Velvet Oreos?

Check larger supermarkets, online stores, or during holiday promotions.

Do Red Velvet Oreos taste different?

They have a mild cocoa flavor with a cream cheese–style filling.

Do Red Velvet Oreos have red 40?

Yes, they contain red 40 food dye.

Can I put Oreos in cake batter?

Yes, adding chopped Oreos into batter adds flavor and texture.

Share Your Red Velvet Oreo Cake

If you make Red Velvet Oreo Cake, I’d love to hear how it turned out. Leave a rating and comment below to let me know. Your feedback helps others find and try Red Velvet Oreo Cake, too.

Snap a photo of your cake and tag me on social media so I can see your creation. Whether it’s for a birthday, holiday, or just because, this cake is always a crowd-pleaser.

I would love to see your creations, so be sure to tag me on Pinterest at @naomyswell/ so I can share your amazing desserts. Let’s make this the most delicious Halloween yet!