This Oreo Cookie Dough Red Velvet Blondie Layer Cake is totally over the top – but you are definitely going to want some! 🙂 With layers of red velvet blondie and eggless oreo-filled cookie dough, it’s a deliciously dense cake.
So perhaps you’ve already seen my Peanut Butter Cookie Dough Brownie Layer Cake or my Funfetti Cake Batter Cookie Dough Brownie Layer Cake? Maybe you’ve even made one of them. They’ve been pretty popular and it’s been some time since I posted a fun new version. I finally decided what flavor to go with and I hope you’re as pumped as I am.
Red velvet and oreo make a splendid combination. I’ve heard some say that red velvet cake is like chocolate cake, but really it isn’t. It has a little bit of cocoa, but not nearly as much as you’d find in an actual chocolate cake. However, chocolate is a terrific compliment to red velvet and Oreos are chocolate at it’s best.
And since red velvet and cream cheese frosting go together like peanut butter and jelly, I switched up the cookie dough by using some butter and some cream cheese. It gives the cookie dough a bit of that cream cheese frosting flavor so that you get all your favorite things in one cake – red velvet, chocolate, oreo, cookie dough and cream cheese. I mean are you exploding with excitement yet?!
This cake isn’t hard to put together, but there are a number of steps. Start off by making the red velvet blondies. Once those are made and cooling, you can make the cookie dough.
The cookie dough is eggless, so it’s safe to eat. It’s also got quite a bit of Oreo crumbs in it, making it take on a lot of their flavor. If you are a big Oreo fan like myself, you will love it!
To layer everything together, you’ve got a couple options. First, you could just stack it all. The cookie dough is pretty thick, so you could layer the blondies and scoop the cookie dough in between the layers. You’d end up with a messier look that way.
To have the cleaner edges that I have, you can put the cake together in sections in a cake pan. There are more details in the instructions below, but basically you layer one blondie and layer of cookie dough at a time. By doing it in a cake pan, you can press the cookie dough into the sides of the pan and get that nice clean edge.
Once everything is layered, cover it in white chocolate ganache! Don’t you just love that drizzle of chocolate? Yum! And topping it with chocolate frosting and Oreos is quite literally the icing on the cake. Beautiful, unique and delicious! And of course, sweet. This cake is not for the faint of dessert heart. 🙂
You might also like:
Red Velvet Oreo Trifles in a Jar
Red Velvet Cheesecake Swirl Brownies
Red Velvet Blondie Cheesecake
Red Velvet Cheesecake
Red Velvet Ice Cream Cake
Oreo Red Velvet Cupcakes
Oreo Cookie Dough Red Velvet Blondie Layer Cake
- Category: Dessert
- Method: Oven
- Cuisine: American
Layers of red velvet blondie and eggless oreo cookie dough!
RED VELVET BLONDIES
- 1 cup + 2 tbsp (224g + 28g) 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
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 (293) 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
- 1 tbsp (15ml) water or milk
- 7 Oreos
- Oreo crumbs
1. Line the bottoms of three 8 inch cake pans with parchment paper and grease the sides. Preheat oven to 350 degrees.
2. Melt the butter in a microwave safe bowl, then transfer to a mixing bowl.
3. Add brown sugar and whisk to combine.
4. Add the vanilla, vinegar, eggs and red food color and whisk until incorporated.
5. In another bowl, combine dry ingredients.
6. Slowly add dry ingredients to wet ingredients and mix until combined.
7. Divide batter evenly between cake pans and bake for 25-30 minutes.
8. Remove blondies from oven and allow to cool for about 10-15 minutes, then remove to cooling rack to finish cooling. While blondies cool, make cookie dough.
TO MAKE THE COOKIE DOUGH:
1. Cream butter, cream cheese and sugar together until light and fluffy, about 2-3 minutes.
2. Mix in vanilla extract.
3. With the mixer on low speed, add flour and mix until combined.
4. Add milk and Oreo crumbs and mix until combined. Dough will be thick. Set aside.
TO ASSEMBLE CAKE:
Once the blondies are cool, it’s time to put the layers together. You can pile the cookie dough onto the blondies, stack the layers and leave messy layers, or use the method I used for having clean edges/sides of the cake.
1. Place half of white chocolate chips in a metal bowl.
2. Microwave half of the heavy cream until it starts to boil. Remove from microwave and pour over white chocolate chips.
3. Cover bowl with saran wrap for 5-7 minutes.
4. Whisk white chocolate and cream until smooth.
5. Using one of the same 8 inch cake pans that you baked the blondies in, put parchment paper or saran wrap in the bottom and up the sides of the pan. You will use it to lift the layers out of the pan.
6. Place the first blondie into the bottom of the pan.
7. Add about 3 tbsp of white chocolate ganache on top of the brownie and spread into a thin layer. This will help the cookie dough stick to the blondie.
8. Put half of the cookie dough into the pan and spread evenly on top of the blondie.
9. Remove the first two layers from the cake pan and place on it’s serving dish.
10. Repeat steps 5-8 with the second blondie and remaining cookie dough, then remove from pan.
11. Put another 3 tbsp of white chocolate ganache on top of the cookie dough layer from the first section of cake and spread thinly.
12. Place the second section of cake onto the first.
13. Put another 3 tbsp of white chocolate ganache on top of the cookie dough layer on top (the fourth layer) and spread thinly.
14. Top with remaining blondie.
TO FINISH OFF THE CAKE:
1. Place remaining white chocolate chips in a metal bowl.
2. Microwave remaining heavy cream until it starts to boil. Remove from microwave and pour over white chocolate chips.
3. Cover bowl with saran wrap for 5-7 minutes.
4. Whisk white chocolate and cream until smooth.
5. Allow to sit for a few minutes until it just starts to thicken, then pour over the top of the cake and spread to the edges with an offset spatula, allowing it to drip down the sides.
6. Place cake in refrigerator to firm and make the chocolate frosting.
7. To make the frosting, beat the shortening and butter together until smooth.
8. Slowly add the powdered sugar and cocoa and mix until smooth.
9. Add water or milk and mix until smooth.
10. Remove cake from fridge, and pipe icing onto the top edge of the cake. Top with Oreos and Oreo crumbs. Refrigerate until ready to serve. Let sit on the counter for at least an hour before serving to soften enough to cut.
- Serving Size: 1 Slice
- Calories: 909
- Sugar: 75.1 g
- Sodium: 207.7 mg
- Fat: 47.4 g
- Carbohydrates: 114.7 g
- Protein: 9.7 g
- Cholesterol: 134.6 mg
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A) This cake is ridiculous (in a good way)
B) It reminds me of Mickey Mouse 🙂
Does this freeze well?
Not sure, I haven’t tried it. I’d think it’d be ok if well wrapped.
Hi! I’m planning to make this cake on Monday but I’m scared that the cake will turn out too sweet. Do you think the cake is too sweet since there are the white chocolate and others combined? Thanks!
It all depends on the person and how sweet is too sweet. This cake is definitely rich.
I thought a blondie was a brownie but with white chocolate.
Why the red velvet cake is a blondie, it looks like a regular cake to me, but with a lot of sugar
It looks amazing anyway and I think I will try it, but with my recipe of red velvet cake.
And you have a beautifull blog!
I think blondies were originally vanilla based and probably often had white chocolate. This one is red velvet. It’s much denser than a cake, so a blondie seemed the best description.
The cookie dough can be quite thick, which is why I pair it with a blondie. It holds up better than a fluffy cake. However you decide to make it, I hope you enjoy it! Thanks!
I made this cake this past weekend. And it were so moist and delicious at the beginning but next day when we cut it, it was so dry ????. Any recommendations on that? Thanks a lot.
How did you store it? I assume in the fridge? If it wasn’t covered it can dry out more easily, but I’d think it’d be ok for longer than a day.
Nice cakes, I returned to my childhood, when I see them))
Yeah, I’m from the UK and we use grams. Thanks so much!
Hi Lindsay, I’m thinking of making this cake or another for my girlfriend’s birthday and in both recipes you say “1/2 a cup of…” or “3 cups”. I’m not used to this whole cooking thing so I was just wondering how big should the cup be? Thanks!
Do you normally use grams and milliliters, instead of cups? I added those measurements to the ingredients for you. I hope that helps!
If I only use 1/2 the cream cheese how much additional butter should I add to the Oreo layer?
Thanks so much. Just found your website and it’s amazing!
I’d say probably about 1/4 cup. I hope you enjoy it! Thank you!
Dear Lindsay! Your cake looks beautiful! May I know what kind of flour you used for the red velvet blondies? Is it all purpose flour or cake/self raising flour? Thank you in advance for your help! (:
I use all purpose flour.
Hi! I was wondering if after you completed your red velvet brownies, to get them even and flat, did you shave off a top layer of the cake, that usually poofs up during baking?
I think I cut the outside edges down a little bit, but you don’t have to. I just like the layers to look more even. 🙂