Quick Red Velvet Oreo Cake
Okay, picture this: a cake so ridiculously good that the moment it’s out of the oven, your whole kitchen smells like a cozy bakery with a fun twist. This Quick Red Velvet Oreo Cake has the perfect balance—soft, moist red velvet crumb plus those crunchy, sweet Oreo chunks baked right in. Honestly, it’s like mixing two dessert worlds and creating magic. And the best part? You don’t have to wait all day or pull out fancy equipment. It’s speedy, fuss-free, and hits every comforting note you want in a treat. Trust me, once you whip this up, it’ll be your new go-to when you’re craving something lush but need it fast.
Quick Facts
- Yield: Serves 8–10
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Ingredients
For the Main Dish:
- 1 box red velvet cake mix (about 15.25 oz)
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup sour cream
- 1 cup crushed Oreos (about 12 Oreos, coarsely chopped)
- 1/2 cup milk
- Optional: 1 tsp vanilla extract for extra depth
For the Frosting (Optional):
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Extra crushed Oreos for garnish
How I Make It
Step 1:
Preheat your oven to 350°F and grease a 9-inch round cake pan or line it with parchment paper. In a large bowl, whisk together the red velvet cake mix, eggs, oil, sour cream, milk, and vanilla extract until smooth and thick. The batter will be richly red and velvety—don’t stir more than needed to keep it light!
Step 2:
Gently fold in the coarsely chopped Oreos. These add delightful bursts of crunch and a chocolate-y surprise in every bite. Try not to overmix so the cookies don’t get completely broken down.
Step 3:
Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for about 28–32 minutes, or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs (thanks to those Oreos!). If it starts browning too fast, tent with foil mid-bake.
Step 4:
Let the cake cool in the pan for 10 minutes, then run a knife around the edges and transfer to a wire rack to cool completely. This prevents it from getting soggy.
Step 5 (Optional):
For the frosting, beat the softened cream cheese and butter until creamy. Gradually add the powdered sugar and vanilla extract, mixing until smooth and fluffy.
Step 6:
Once the cake is completely cool, spread the frosting evenly over the top and sides. Sprinkle extra crushed Oreos on top for a pretty, inviting finish. Slice and enjoy every rich, creamy bite!
Variations & Tips
- Swap sour cream for Greek yogurt if you want a slight tang and fewer calories.
- Add a tablespoon of cocoa powder to intensify the chocolate flavor.
- Use flavored Oreos (like red velvet or birthday cake) for an extra fun twist.
- For mini cakes or cupcakes, reduce bake time to about 18–20 minutes.
- Double the frosting recipe if you love thick, luscious layers.
- If you want a gluten-free version, use a gluten-free red velvet mix and gluten-free Oreos.
How I Like to Serve It
This cake shines bright at birthdays or casual get-togethers, especially when paired with cold milk or a cup of vanilla coffee. I also love serving it after a cozy dinner during chilly evenings; the cream cheese frosting feels like a sweet hug, and the Oreos add just the right crunch. It’s a charming balance of comfort and a fun, youthful vibe perfect for celebrations that need a little extra wow.
Notes
- Store leftover cake covered tightly at room temperature for up to 2 days, or refrigerate for up to 5 days.
- To reheat, warm slices gently in the microwave for 10–15 seconds to bring back that soft texture.
Closing: This Quick Red Velvet Oreo Cake has that perfect homemade charm with a playful twist—making it a dessert that always feels like a sweet little celebration within your own kitchen.
