Oreo Red Velvet Layer Cake with Cream Cheese Frosting

Directions

6. Preheat the oven: Set the oven to 175°C (350°F). Grease and flour two 20 cm cake pans, ensuring the sides and bottoms are coated evenly so the layers release easily after baking. Preparing the pans ahead helps the batter settle immediately when poured.
7. Mix the dry ingredients: Sift the flour, cocoa, baking powder, baking soda, and salt into a large bowl. Sifting removes lumps, combines everything evenly, and adds a bit of air, helping the cake bake with a lighter texture. The mixture should be uniform in colour with no streaks of cocoa or flour.
8. Mix the wet ingredients: In a separate mixing bowl, add the sugar, vegetable oil, milk, eggs, vanilla extract, apple cider vinegar, and red food colouring. Use a mixer on medium speed to blend until the mixture is smooth and cohesive. The sugar should begin to dissolve, and the colour should become rich and even.
9. Combine dry and wet mixtures: Gradually add the dry ingredient mixture to the wet mixture. Mix on low to medium speed just until you have a smooth, lump-free batter. Avoid overmixing, as this can tighten the crumb; stop as soon as the flour streaks disappear and the batter is velvety.
10. Bake the cakes: Divide the batter evenly between the prepared pans, smoothing the tops with a spatula so they bake level. Bake for 25–30 minutes. Check the centres with a toothpick—if it comes out clean or with a few moist crumbs, the cakes are done. Allow the layers to cool in their pans for 10 minutes, then carefully remove them and let them cool completely on a wire rack. Fully cooled layers are essential for clean frosting.
11. Prepare the frosting: In a mixing bowl, beat the softened cream cheese and butter together until fully smooth and creamy. Add the powdered sugar gradually and continue mixing until the frosting is fluffy and lump-free. Finish with the vanilla extract to round out the flavour. The frosting should be thick enough to spread without sliding.
12. Assemble the cake: Place the first cooled cake layer on a serving plate. Spread an even layer of frosting on top, smoothing it to the edges. Sprinkle a generous handful of Oreo pieces across the frosting layer, pressing them lightly so they adhere. Place the second cake layer on top and repeat with another even layer of frosting and Oreo pieces. Spread any remaining frosting around the sides if desired.
13. Decorate: Sprinkle more Oreo pieces across the top of the cake, distributing them evenly for texture and height. Refrigerate the cake for about 1 hour before slicing; this helps the frosting firm up and the layers settle, resulting in cleaner, neater cuts.

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