Introduction

This Oreo Cookie Dough Red Velvet Blondie Layer Cake is a showstopper dessert combining rich red velvet blondies with creamy Oreo cookie dough layers and a luscious white chocolate ganache. It’s perfect for celebrations or any time you want to impress with a decadent treat.

The cake is three layers tall, with bright red sponge cake layers alternating with thick, light brown cream layers. On top, a white creamy glaze drips softly down the sides, showing the layers below. The top is decorated with dark brown swirls of chocolate cream, each holding a whole Oreo cookie standing upright, and there are crushed Oreo crumbs scattered on top and around the edges. The cake sits on a shiny white pedestal cake stand, placed on a soft grey cloth with extra Oreo cookies nearby, all set against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Red Velvet Blondies:
1 cup + 2 tbsp (252g) salted butter
2 1/4 cups (216g) brown sugar, lightly packed
1 1/2 tsp vanilla extract
2 1/4 tsp white vinegar
3 eggs
2 oz red food color
1 1/2 tbsp (11g) cocoa powder
2 1/2 cups (325g) all purpose flour
1 1/8 tsp baking powder
1/2 tsp baking soda

For the Oreo Cookie Dough:
1/2 cup (112g) butter, room temperature
8 oz (226g) cream cheese, room temperature
1 1/2 cups (310g) sugar
2 tsp vanilla extract
2 1/4 cups (293g) all purpose flour
3–4 tbsp (45-60ml) milk
1 1/2 cups (162g) Oreo crumbs

For the White Chocolate Ganache:
12 oz white chocolate chips, divided
1/2 cup (120ml) heavy whipping cream, divided

For the Chocolate Frosting and Toppings:
1/4 cup (56g) butter
1/4 cup (48g) shortening
1 3/4 cups (201g) powdered sugar
1/4 cup (29g) cocoa powder
1 tbsp (15ml) water or milk
7 Oreos
Oreo crumbs for garnish

Instructions

Step 1: Preheat oven to 350°F (175°C). Line the bottoms of three 8-inch cake pans with parchment paper and grease the sides.
Step 2: Melt the butter in a microwave-safe bowl, then transfer to a mixing bowl. Add brown sugar and whisk until combined.
Step 3: Stir in vanilla extract, white vinegar, eggs, and red food color, whisking until incorporated.
Step 4: In a separate bowl, combine cocoa powder, flour, baking powder, and baking soda.
Step 5: Gradually add the dry mixture to the wet ingredients and mix until just combined.
Step 6: Divide the batter evenly between the prepared pans and bake for 25-30 minutes, until a toothpick inserted comes out clean.
Step 7: Allow blondies to cool in the pans for 10-15 minutes, then transfer to cooling racks to cool completely while preparing the cookie dough.
Step 8: For the cookie dough, cream together butter, cream cheese, and sugar until light and fluffy (about 2-3 minutes). Mix in vanilla extract.
Step 9: On low speed, gradually add flour and mix until combined. Stir in milk and Oreo crumbs until fully incorporated. Set aside.
Step 10: To assemble, place half of the white chocolate chips in a metal bowl. Heat half of the heavy cream until boiling, pour over chips, cover, and let sit 5-7 minutes. Whisk until smooth to make ganache.
Step 11: Line the bottom and sides of an 8-inch cake pan with parchment or plastic wrap for easy removal. Place one blondie layer in the pan.
Step 12: Spread about 3 tablespoons of white chocolate ganache on top of the blondie to help the cookie dough stick.
Step 13: Spread half of the cookie dough evenly over the ganache layer.
Step 14: Carefully lift this layered section out of the pan and place it on your serving plate.
Step 15: Repeat steps 10–14 with the second blondie and remaining cookie dough to create the second section.
Step 16: Spread 3 tablespoons of white chocolate ganache over the cookie dough layer of the first cake section.
Step 17: Place the second section on top of the first, then spread 3 tablespoons of ganache on the cookie dough layer of the second section.
Step 18: Top the cake with the remaining blondie layer.
Step 19: For the final ganache, heat remaining heavy cream, pour over remaining white chocolate chips, cover, and let sit 5-7 minutes. Whisk smooth and allow it to thicken slightly.
Step 20: Pour the ganache over the top of the assembled cake, spreading to the edges and letting it drip down the sides. Refrigerate to set.
Step 21: Make the chocolate frosting by beating shortening and butter until smooth. Gradually add powdered sugar and cocoa, beating until smooth. Add water or milk and mix well.
Step 22: Remove the cake from the refrigerator and pipe the chocolate frosting around the top edge. Decorate with Oreos and Oreo crumbs.
Step 23: Refrigerate the cake until ready to serve. Let it sit at room temperature for at least one hour before slicing to soften.

Tips & Variations

Use full-fat cream cheese and room temperature butter for the softest, creamiest cookie dough layer.
For cleaner cake edges, line pans with parchment or plastic wrap to help lift layers easily.
If you prefer a less sweet ganache, reduce the amount of white chocolate chips by a quarter.
Substitute regular Oreos with double-stuffed or flavored Oreos for a different twist.

Storage

Store the cake covered in the refrigerator for up to 4 days. Before serving, allow it to sit at room temperature for about an hour to soften for easier slicing. Leftover slices can be wrapped tightly and frozen for up to 2 months; thaw overnight in the fridge before enjoying.

How to Serve

The image shows a tall slice of red velvet cake with three bright red layers separated by two thick, light brown cream layers. The top of the slice has a smooth white frosting with dark cookie crumbs sprinkled over it. A swirl of dark chocolate cream sits on top, holding half a chocolate sandwich cookie. The slice is on a white plate with a silver rim that has some cookie crumbs scattered around, and a fork lies next to it. In the background, the rest of the cake is visible on a red cake stand, showing the same red and brown layers with white frosting dripping down the sides. The setting is on a white marbled surface with a glass bottle of milk and paper straws next to it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the blondies and cookie dough ahead of time?

Yes, you can bake the blondies a day in advance and keep them wrapped at room temperature or refrigerated. The cookie dough can also be made a day ahead and refrigerated. Just bring both to room temperature before assembling.

Is it safe to eat the cookie dough layer raw?

This cookie dough does not contain raw eggs, which makes it safe to eat raw. The flour used should be heat-treated or baked to eliminate any risk of bacteria. If concerned, you can heat-treat the flour in your oven before mixing.