Oreo Red Velvet Cake
🍰 Oreo Red Velvet Cake with Cream Cheese & Jam Glaze
A rich red velvet cake layered with Oreo-studded cream cheese filling and finished with a glossy red jam topping.
Ingredients
Red Velvet Cake Base
- 120 g all-purpose flour
- 1 tbsp unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- 100 g sugar
- 1 large egg, room temperature
- 80 ml vegetable oil
- 80 ml buttermilk
- 1 tsp vanilla extract
- 1 tsp white vinegar
- Red gel food coloring
- 8–10 Oreo cookies, crushed (cream removed)
Oreo Cream Cheese Layer
- 300 g full-fat cream cheese, softened
- 80 g powdered sugar
- 1 tsp vanilla extract
- 200 ml cold heavy cream
- 10–12 Oreo cookies, roughly chopped
Jam Glossy Top Layer
- 200 g red jam (raspberry, strawberry, or cherry)
- 1 tbsp lemon juice
- 1 tsp powdered gelatin
- 2 tbsp cold water
Instructions
1. Bake the Red Velvet Cake
- Preheat oven to 170°C / 340°F and line the pan with parchment
- Whisk flour, cocoa, baking soda, and salt
- Beat sugar, egg, oil, and vanilla until smooth
- Add buttermilk, vinegar, and food coloring
- Fold in dry ingredients, then crushed Oreos
- Bake 20–25 minutes until set
- Cool completely in the pan
2. Make the Oreo Cheesecake Layer
- Beat cream cheese, sugar, and vanilla until smooth
- Whip cream to stiff peaks
- Fold whipped cream into cream cheese
- Fold in chopped Oreos
- Spread over cooled cake and chill 2 hours
3. Prepare the Jam Glaze
- Bloom gelatin in cold water for 5 minutes
- Heat jam and lemon juice gently
- Stir in gelatin until dissolved
- Cool slightly, then pour over cheesecake
- Chill 1–2 hours until glossy and set
4. Decoration
Pipe buttercream roses on top. Add Oreos, red velvet crumbs, and mint leaves as shown in the photos. Buttercream Roses (Top Decoration) Ingredients ½ cup (113 g) unsalted butter, room temperature 1½ cups (180 g) powdered sugar 1 tbsp heavy cream ½ tsp vanilla extract Deep red gel food coloring Instructions Beat butter until fluffy. Add sugar, cream, vanilla. Tint deep red. Pipe roses using 1M or 2D tip. Chill well before slicing.
Tips & Tricks
- Use seedless jam for the smoothest glossy finish
- Gel food coloring gives deeper color without bitterness
- Chill each layer fully for clean slices
- Wipe the knife between cuts for sharp edges
- Add an Oreo crust underneath for extra crunch
FAQs
Can I make this ahead?
Yes, it’s best made a day ahead and served well chilled.
Can I freeze this cake?
No — the jam glaze does not freeze well and will lose its shine.
Can I use another jam?
Yes — raspberry, strawberry, or cherry work best for flavor and color.
Is this fully no-bake?
The cheesecake and glaze are no-bake, but the red velvet base is baked.
“Rich layers, glossy finish, and just enough Oreo crunch — a show-stopping red velvet dessert.”
