Eggless Red Velvet Oreo Cake

5 from 1 vote

Indulge in the Red Velvet Oreo Cake—a perfect blend of classic red velvet and Oreo decadence. With a soft, moist texture and a balanced sweetness, it's a delightful treat for any occasion.

Prep Time20

Cook Time40

Cooling Time30

Total Time1 30

Method: Baking

Course: Cakes

Servings: 12 People

Ingredients

DRY MIX:

2 cups all-purpose flour
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt

WET MIX:

2 cups granulated sugar
1 cup vegetable oil
6 tablespoons aquafaba for 2 eggs
1 cup buttermilk
2 teaspoons vanilla extract
2.5 tablespoons red food coloring
½ cup hot coffee See Notes
1 teaspoon apple cider vinegar

ADD ONS:

1 and ½ cups Oreo crushed/chopped
As needed few mini Oreos

CREAM CHEESE FROSTING INGREDIENTS:

½ cup butter unsalted, softened
4 oz cream cheese, softened
1 teaspoons vanilla extract
2 to 2 and ¼ cups confectioner's sugar
¼ to ½ cup crushed Oreo (optional)

Instructions

CAKE PROCEDURE:

Preheat oven to 325F/200C. Line two 9-inch pans with parchment paper and lightly grease it non-stick cooking spray.
In a large bowl mix together all the ingredients listed under Dry Mix and set aside.
In another large bowl add the oil and sugar and beat together well.
To the creamed sugar mixture add the aquafaba, buttermilk, vanilla extract and red food coloring (as needed) and mix well.
To this add the hot coffee and vinegar. Now the liquid ingredients are ready to be added to the dry flour mix.
Slowly pour the wet mix into the flour mix little by little beating after each addition. You can simply mix it with a wooden spoon or whisk.
Once both the wet mix and dry mix is fully incorporated stir in the crushed Oreos and mix well. It's a runny batter so don't panic.
Pour the batter equally among the two prepared pans and tap it on the table to break any air bubbles, if any.
Place the pans in the oven and bake it for 35-40 minutes or until a toothpick inserted in the middle of the cake comes out clean. Mine was done in 38 minutes.
Remove the pans from the oven and place it on wire cooling racks to cool completely before frosting.

CREAM CHEESE FROSTING PROCEDURE:

In a large bowl beat together the butter and sugar, until light and creamy.
Mix in the vanilla extract and beat well.
Add the confectioner's sugar one cup at a time and beat well after each addition until you incorporate all the sugar and the frosting is smooth and creamy.
You may choose to stir in some powdered Oreo mixture into the frosting for an unique twist. Be careful that you don't overmix or else you might end up with a grey color frosting.
Store the frosting in an air-tight container and refrigerate it for a few hours to firm up a bit before frosting.

FROSTING THE CAKE:

Level the cake layers if you have to. Mine were pretty flat so I didn't have to. But I did shave off the sides of the cake to crumble it for garnishing the cake later.
Place one layer of the red velvet Oreo cake on a plate or cake board. Use a spatula to take some frosting and spread it on the cake.
Evenly sprinkle some powdered Oreos on top of the frosting.
Place the 2nd layer of the cake on top of the bottom layer and frost the entire cake. Preferably do a crumb coating of the cake and put it in the fridge for about 10-15 minutes and then complete the frosting so that you don't pull pieces of the cake while frosting.
Decorate it as you please. I used the reserved cake crumbs and mini Oreos to decorate it.

Notes

For hot coffee I mixed a teaspoon of instant coffee powder with ½ cup of hot water.
I was very tempted to reduce the quantity of oil and sugar while baking this cake but didn't want to take a chance as it was for my son's birthday party. But the baking bug wouldn't leave me alone and I did those changes and baked moist red velvet Oreo cupcakes the very next day and it works and tasted as great as the cake. I replaced some of the oil with unsweetened applesauce. More about the measurements in the red velvet cupcake post soon.
Next time when I bake this cake/cupcake I would want to add coarsely chopped Oreos instead of powdering it finely, that way you will get to actually taste the Oreo.
While preparing the frosting I had followed the recipe from here and ended up having a lot of frosting. It was more than enough to frost two 9 inch layer cakes and some cupcakes too. So I have halved the measurement.
Make sure to check the FAQ section before proceeding to bake this gorgeous red velvet Oreo cake.
Please note that the provided nutrition information for this recipe is an approximation. It's advisable to recalculate based on the specific ingredients used, especially if you are mindful of your fat, carbs, or sugar intake, or if you are following a specific diet plan. Your dietary needs may vary, so adjust the calculations accordingly for a more accurate representation.

Taste & Texture

This Red Velvet Oreo Cake is soft and moist, boosted by apple cider vinegar and aquafaba. Oreos make a sweet entrance, creating cool black specks on the red canvas. In the taste department, it's spot-on—just the right sweetness, amped up by creamy cream cheese frosting. Thinking of tossing in some chunky Oreos next time for an extra cookie kick. Every bite is a tasty adventure.

Nutrition