Description
This Oreo Cookie Dough Red Velvet Blondie Layer Cake combines rich red velvet blondies with layers of creamy Oreo cookie dough and silky white chocolate ganache. Finished with a decadent chocolate frosting and Oreo toppings, this visually stunning and delicious cake is perfect for special occasions or dessert lovers seeking a unique layered treat.
Ingredients
Scale
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 coloring
- 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
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
White Chocolate Ganache
- 12 oz white chocolate chips, divided
- 1/2 cup (120ml) heavy whipping cream, divided
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 (quantity as desired for garnish)
Instructions
- Prepare Cake Pans and Preheat Oven: Line the bottoms of three 8-inch cake pans with parchment paper and grease the sides thoroughly. Preheat your oven to 350 degrees Fahrenheit (175°C).
- Melt Butter and Combine Wet Ingredients: Melt the butter in a microwave-safe bowl, then transfer it to a large mixing bowl. Add the brown sugar and whisk until smooth. Stir in vanilla extract, white vinegar, eggs, and red food coloring until fully incorporated.
- Mix Dry Ingredients: In a separate bowl, combine cocoa powder, all-purpose flour, baking powder, and baking soda thoroughly to evenly distribute leavening agents.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients while mixing until a smooth, uniform batter forms.
- Bake Blondies: Divide the batter evenly between the three prepared cake pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out mostly clean. Remove from oven and allow to cool in pans for 10-15 minutes before transferring to a cooling rack to cool completely.
- Make Oreo Cookie Dough: In a mixing bowl, cream together the butter, cream cheese, and sugar until light and fluffy, about 2-3 minutes. Mix in vanilla extract. On low speed, gradually add the flour until fully incorporated. Blend in milk and Oreo crumbs until combined; the dough should be thick and pliable. Set aside.
- Prepare White Chocolate Ganache: Place half of the white chocolate chips in a metal bowl. Microwave half of the heavy cream until it just begins to boil, then pour it over the chocolate. Cover with plastic wrap and let sit for 5-7 minutes. Whisk until the mixture is smooth and glossy.
- Assemble First Cake Sections: Line one of the same 8-inch cake pans with parchment paper or plastic wrap extending up the sides to create a sling. Place one blondie layer in the bottom of the pan. Spread about 3 tablespoons of white chocolate ganache over the top to act as adhesive for the cookie dough layer. Evenly spread half the Oreo cookie dough on top. Carefully remove this layered section using the sling and place onto a serving dish.
- Repeat to Assemble Second Section: Repeat the layering process with the second blondie and the remaining half of the cookie dough. Remove from pan the same way and set on top of the first layer on the serving plate.
- Add Third Blondie Layer: Spread 3 tablespoons of white chocolate ganache on top of the cookie dough layer of the first cake section. Place the second section with cookie dough and blondie on top. Spread another 3 tablespoons of ganache on top of the cookie dough layer on this top section, then place the final blondie on top to complete the cake stack.
- Finish with White Chocolate Ganache: Repeat the ganache preparation with the remaining white chocolate chips and heavy cream. Allow the ganache to thicken slightly before pouring it over the top of the assembled cake, spreading it evenly and letting it drip down the edges. Refrigerate the cake to allow the ganache to firm up while preparing frosting.
- Make Chocolate Frosting: Beat the butter and shortening until smooth and creamy. Gradually add powdered sugar and cocoa powder, mixing until smooth. Add water or milk and mix until the frosting reaches a spreadable consistency.
- Decorate Cake: Remove the cake from the refrigerator. Pipe the chocolate frosting along the top edge of the cake. Decorate with whole Oreos and additional Oreo crumbs. Refrigerate the finished cake until ready to serve. Before serving, allow the cake to sit at room temperature for at least an hour to soften for easier slicing.
Notes
- Ensure all ingredients like butter and cream cheese are at room temperature for smoother mixing and better texture.
- Use red gel food coloring for a vibrant red color without thinning the batter.
- To prevent sticking, use a parchment sling when assembling cake layers to achieve clean edges.
- Allow the cake to come to room temperature before slicing to avoid crumbling and to bring out the best flavor and texture.
- This cake can be made a day in advance and refrigerated; allow time for it to soften before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Red velvet blondie, Oreo cookie dough, layered cake, white chocolate ganache, chocolate frosting, Oreo cake, dessert, red velvet dessert
