Red Velvet Oreo Drip Cake

Red Velvet Oreo Drip Cake is the ultimate show-stopping dessert—a dramatic, indulgent cake that combines the classic elegance of red velvet with the irresistible crunch and creaminess of Oreos, all finished with a glossy chocolate drip that cascades beautifully down the sides. It’s rich, eye-catching, and unapologetically decadent, making it perfect for celebrations, birthdays, holidays, or any occasion that calls for something truly special.

At its heart, this cake is all about contrast and balance. The red velvet layers are soft, tender, and lightly cocoa-flavored, with that signature deep red color that instantly feels festive. Between the layers, a creamy Oreo-studded frosting adds sweetness, texture, and a playful twist. The final chocolate drip ties everything together, adding a luxurious finish that turns a delicious cake into a centerpiece dessert.

What makes the Red Velvet Oreo Drip Cake especially appealing is how it blends familiarity with drama. Red velvet is a timeless favorite, known for its velvety crumb and subtle cocoa notes, while Oreos bring a nostalgic, cookies-and-cream flavor that nearly everyone loves. The drip effect, though visually impressive, is surprisingly achievable at home and instantly elevates the cake’s appearance.

This cake isn’t just about looks—it delivers on flavor in every bite. The cake layers are moist and tender, the frosting is rich but balanced, and the Oreo pieces add just enough crunch to keep things interesting. Whether you’re baking for a crowd or creating a statement dessert for a special moment, this Red Velvet Oreo Drip Cake is guaranteed to impress.

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Core Ingredients for Making the Recipe

To prepare this stunning Red Velvet Oreo Drip Cake, you’ll need a combination of pantry staples and a few special ingredients. Each component plays an important role in creating the cake’s signature look and taste.

For the Red Velvet Cake Layers

• 2½ cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1½ cups granulated sugar
• 1 cup vegetable oil
• 2 large eggs, room temperature
• 1 cup buttermilk, room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon white vinegar
• 1–2 tablespoons red food coloring (gel preferred)

For the Oreo Cream Frosting

• 1½ cups unsalted butter, softened
• 4½–5 cups powdered sugar
• 2 teaspoons vanilla extract
• 3–4 tablespoons heavy cream or milk
• 15–18 Oreo cookies, finely chopped (cream included)

For the Chocolate Drip

• 1 cup semi-sweet chocolate chips or chopped chocolate
• ½ cup heavy cream

For Decoration (Optional but Recommended)

• Whole Oreo cookies
• Crushed Oreos
• Mini Oreos
• Red velvet cake crumbs
• Chocolate shavings

Using good-quality cocoa powder, real butter, and fresh Oreos makes a noticeable difference in both flavor and texture. Gel food coloring is preferred for a vibrant red color without thinning the batter.

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Step-by-Step

Guide to Making the Recipe

1. Prepare the Cake Pans and Oven

Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. Lightly grease the parchment as well to ensure easy release.

Properly preparing your pans helps guarantee even baking and smooth cake layers.

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2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

This step ensures the cocoa and leavening are evenly distributed throughout the batter, preventing uneven color or texture.

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3. Combine the Wet Ingredients

In a large bowl, whisk together the sugar and vegetable oil until well combined. Add the eggs one at a time, mixing well after each addition.

Stir in the buttermilk, vanilla extract, vinegar, and red food coloring. The batter should already look smooth and vibrant at this stage.

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4. Make the Batter

Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Avoid overmixing, as this can make the cake dense.

The batter should be smooth, slightly thick, and evenly colored.

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5. Bake the Cake Layers

Divide the batter evenly among the prepared pans. Smooth the tops with a spatula.

Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Remove from the oven and allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

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6. Prepare the Oreo Cream Frosting

In a large bowl, beat the softened butter until creamy and pale. Gradually add the powdered sugar, mixing on low speed to avoid a sugar cloud.

Add the vanilla extract and heavy cream, then beat on medium-high speed until light and fluffy.

Fold in the chopped Oreos by hand, ensuring they’re evenly distributed throughout the frosting.

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7. Assemble the Cake

Level the cooled cake layers if necessary. Place one layer on a cake board or serving plate.

Spread an even layer of Oreo frosting on top. Add the second cake layer and repeat. Finish with the third layer on top.

Apply a thin crumb coat of frosting around the entire cake. Chill the cake for 20–30 minutes to set the crumb coat.

Once chilled, apply a final, smooth layer of frosting to the top and sides.

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8. Make the Chocolate Drip

Heat the heavy cream until just beginning to simmer (do not boil). Pour it over the chocolate chips in a bowl.

Let sit for 2 minutes, then stir until smooth and glossy. Allow the ganache to cool slightly—it should be pourable but not hot.

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9. Create the Drip Effect

Using a spoon or squeeze bottle, gently drip the ganache around the edges of the cake, letting it flow naturally down the sides.

Once the drips are complete, pour the remaining ganache on top and spread gently toward the edges.

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10. Decorate and Chill

Decorate the top with Oreos, crushed cookies, or cake crumbs as desired. Chill the cake for at least 30 minutes before slicing to allow everything to set.

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