Red Velvet Oreo Drip Cake is a beautiful and delicious dessert that combines the rich flavors of red velvet cake with the classic taste of Oreos. The vibrant red color and the eye-catching chocolate drip make it perfect for celebrations, whether it’s a birthday, anniversary, or just because you want to treat yourself!
Why Make This Recipe
This recipe is not just about looks; it bursts with flavor and is a crowd-pleaser. The combination of the moist red velvet layers, creamy frosting, and crunchy Oreo decorations makes every bite delightful. Plus, making a drip cake is easier than you might think, which can boost your baking confidence!
How to Make Red Velvet Oreo Drip Cake
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 tsp baking soda
- 1 tsp cocoa powder
- 1 tsp salt
- 2 eggs
- 1 1/4 cups vegetable oil
- 1 cup buttermilk
- 2 tsp vanilla extract
- 1 tsp white vinegar
- 1 tbsp red gel food coloring
- 2 cups unsalted butter (room temp)
- 5 cups powdered sugar
- 2 tsp vanilla extract (for frosting)
- 3 tbsp heavy cream or milk (for frosting)
- 1/2 cup white chocolate chips (for red drip sauce)
- 1/4 cup heavy cream (for red drip sauce)
- Red gel food coloring (for red drip sauce)
- Red velvet cake crumbs (for decoration)
- Oreo cookies (for decoration)
- Whipped cream or piped vanilla buttercream swirls (for decoration)
Directions
- Preheat your oven to 350°F (175°C). Grease and line 2 or 3 round cake pans with parchment paper.
- In one bowl, mix the dry ingredients: flour, sugar, baking soda, cocoa powder, and salt.
- In another bowl, whisk together the wet ingredients: eggs, vegetable oil, buttermilk, vanilla extract, vinegar, and red gel food coloring.
- Combine the dry and wet ingredients gently, ensuring not to overmix.
- Divide the batter into the prepared pans and bake for 25–30 minutes. Cool the cakes completely after baking.
- For the frosting, beat the room temperature butter until creamy. Gradually add in the powdered sugar, mixing well. Stir in the vanilla extract and heavy cream, beating until fluffy.
- For the red drip sauce, heat heavy cream until it’s hot, then pour it over the white chocolate chips. Stir until smooth. Add red food coloring and let it cool slightly before using.
- Stack the cooled cake layers, spreading frosting in between each layer. Frost the outside of the cake and smooth it out. Chill the cake for better results.
- Once chilled, drizzle the red sauce around the edges for a drip effect.
- Pipe buttercream swirls on top and decorate with Oreos and sprinkle red velvet cake crumbs over the top and base.
How to Serve Red Velvet Oreo Drip Cake
Slice the cake into wedges and serve with a smile! It’s great on its own but can also be paired with a scoop of vanilla ice cream for extra indulgence.
How to Store Red Velvet Oreo Drip Cake
Store leftover cake in an airtight container in the fridge. It will stay fresh for up to 3–4 days. If you want to keep it longer, consider freezing the cake layers without frosting and frosting before serving.
Tips to Make Red Velvet Oreo Drip Cake
- Make sure all your ingredients are at room temperature for better mixing.
- Don’t overmix the batter; gentle folding is best to keep the cake light.
- Chill the cake after frosting for at least 30 minutes before adding the drip sauce.
- Use gel food coloring for a vibrant red color that doesn’t alter the cake’s texture.
Variations
You can switch up the flavors by adding different extracts like almond or mint to the batter or frosting. You can also use different kinds of cookies for decoration, such as chocolate chip or any favorite sandwich cookie.
FAQs
1. Can I use regular food coloring instead of gel?
Yes, but gel food coloring gives a more vibrant color and uses less dye.
2. What if I don’t have buttermilk?
You can make your own buttermilk by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes before using.
3. Can I make this cake ahead of time?
Absolutely! You can make the cake layers in advance and freeze them. Frost just before serving for the best taste and appearance.
