Go Back
+ servings
close up of top of red velvet cheesecake cake
Print Recipe
5 from 1 vote

Red Velvet Oreo Cheesecake Cake

Red Velvet Oreo Cheesecake Cake - this decadent cake recipe combines homemade red velvet cake with a cheesecake layer, chocolate cream cheese frosting, and OREOS!
Prep Time30 minutes
Cook Time40 minutes
Chill Time4 hours
Total Time5 hours 10 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 453kcal
Author: Dorothy Kern
Cost: $12



  • 1 ¼ cups (155g) all purpose flour
  • ¾ cups (150g) granulated sugar
  • 1 teaspoon unsweetened cocoa powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 large egg
  • ½ cup (118ml) vegetable oil
  • ½ cup (118ml) buttermilk or 1 teaspoon vinegar with enough milk to make 1/2 cup
  • ½ teaspoon white vinegar
  • 2 teaspoons vanilla extract
  • 1 tablespoon (15ml) red food coloring


  • 1 8 ounce package (226g) cream cheese, room temperature
  • cup (82g) sour cream
  • ¼ cup (50g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup crushed Oreo cookies


  • 4 ounces (113g) cream cheese softened
  • ¼ cup (57g) unsalted butter softened
  • 2 tablespoons (10g) cocoa powder
  • 2 cups (226g) powdered sugar
  • ¼ teaspoon salt or to taste
  • 1 teaspoon vanilla extract
  • Oreo Cookie Crumbles for mixing in, optional
  • Oreo cookie halves for garnish


  • Preheat oven to 350°. Line a 9” round cake pan with foil and spray with nonstick cooking spray. You can also use a springform pan (grease it with cooking spray, no foil needed).
  • Whisk flour, sugar, cocoa, salt, and baking soda in a large bowl. Add egg, oil, buttermilk, white vinegar, and vanilla to a large measuring cup or extra bowl and whisk until combined. Add to dry ingredients and mix with a hand mixer until smooth. Add red food coloring and mix slowly until combined.
  • Pour batter into the prepared cake pan.
  • Make the cheesecake: Mix cream cheese, sugar, vanilla, egg and sour cream with a hand mixer until smooth.  Stir in Oreo chunks. Spread carefully over cake batter in pan.
  • Bake about 30-40 minutes or until a toothpick stuck in the cake part comes out clean. The cream cheese filling will be the teeniest bit jiggly still. Cool to room temperature, then chill for at least 2 hours before frosting.
  • Make the frosting: Using a hand or a stand mixer, cream butter and cream cheese until fluffy, then mix in the cocoa. Slowly add in powdered sugar, salt, and vanilla. Mix until smooth. The frosting should be spreadable without milk, but if it seems too thick, add up to 1 tablespoon of milk, 1 teaspoon at a time. Optionally add more crushed Oreos to the frosting.
  • Frost around the edges of the cake and top with Oreo cookie halves.



Serving: 1slice | Calories: 453kcal | Carbohydrates: 51g | Protein: 5g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 79mg | Sodium: 2671mg | Fiber: 1g | Sugar: 40g