Oreo Red Velvet Cheesecake Drip Cake

Kitchies! If you’re a fan of rich, velvety textures and decadent flavors, then this Oreo Red Velvet Cheesecake Drip Cake is about to become your new obsession. Picture this: a luscious red velvet cake layered with creamy Oreo cheesecake, all draped in a stunning chocolate drip. It’s the kind of dessert that not only looks amazing but tastes even better. Perfect for special occasions or when you just want to indulge in something extraordinary, this cake is a showstopper in every sense of the word.

Red velvet and Oreos are a match made in dessert heaven. The cake is soft and moist, with that classic hint of cocoa, while the Oreo cheesecake adds a delightful creaminess with little bursts of cookie goodness in every bite. The chocolate drip adds a touch of elegance and a satisfying richness that ties everything together beautifully.

Recipe Summary

The Oreo Red Velvet Cheesecake Drip Cake is a multi-layered masterpiece that combines the moist, slightly tangy flavor of red velvet cake with the smooth, creamy texture of Oreo cheesecake. Each bite offers a delightful contrast of textures, from the tender cake to the crunchy Oreo bits. The chocolate drip not only adds a touch of visual flair but also enhances the overall flavor with a hint of rich chocolate.

This cake is perfect for celebrations, birthdays, or anytime you want to impress your guests with a dessert that’s as delicious as it is stunning. Despite its luxurious appearance, it’s surprisingly straightforward to make, especially with a bit of planning.

Exciting Story

The first time I made this Oreo Red Velvet Cheesecake Drip Cake, it was for my husband’s birthday. He’s a big fan of both red velvet cake and Oreos, so I decided to combine his two favorite desserts into one epic cake. The look on his face when I brought out the cake was priceless! And let me tell you, the taste did not disappoint. The cake was a huge hit, and now it’s become a tradition in our household to make this cake for every special occasion. It’s more than just a cake; it’s a celebration in itself, filled with love, joy, and lots of Oreos!

Why This Oreo Red Velvet Cheesecake Drip Cake?

• Double Delight: Combines two beloved desserts—red velvet cake and Oreo cheesecake—into one spectacular creation.
• Showstopper: Perfect for special occasions, this cake is guaranteed to impress.
• Delicious Contrast: The rich creaminess of the cheesecake layers pairs perfectly with the soft, slightly tangy red velvet cake.

How to Make Oreo Red Velvet Cheesecake Drip Cake

Step 1: Prepare the Red Velvet Cake
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, sift together the flour, sugar, baking soda, cocoa powder, and salt. In a separate bowl, whisk together the eggs, vegetable oil, buttermilk, red food coloring, vanilla extract, and white vinegar. Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.

Step 2: Make the Oreo Cheesecake Layer
Reduce the oven temperature to 325°F (165°C). In a large bowl, beat the cream cheese and sugar together until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and crushed Oreo cookies. Pour the mixture into a greased 9-inch round cake pan and bake for 35-40 minutes, or until the cheesecake is set. Allow the cheesecake to cool completely before removing it from the pan.

Step 3: Make the Frosting
In a large bowl, beat the cream cheese and butter together until creamy. Gradually add the powdered sugar, one cup at a time, beating until smooth. Stir in the vanilla extract.

Step 4: Assemble the Cake
Place one red velvet cake layer on a serving plate and spread a layer of frosting on top. Gently place the Oreo cheesecake layer on top of the frosting. Add another layer of frosting on top of the cheesecake layer, then place the second red velvet cake layer on top. Frost the top and sides of the cake with the remaining frosting.

Step 5: Make the Chocolate Drip
In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let it sit for a minute, then whisk until smooth and shiny. Allow the ganache to cool slightly before drizzling it over the top of the cake, letting it drip down the sides.

Step 6: Decorate and Serve
If desired, garnish the cake with additional crushed Oreos or decorative sprinkles. Slice and serve!

Tips

• Make sure the cheesecake layer is completely cooled before assembling the cake to prevent it from melting the frosting.
• For a cleaner drip, let the ganache cool slightly so it’s thick enough to control the drips down the sides of the cake.

Substitutions and Variations

• Different Cookies: Substitute the Oreos with your favorite cookies, like chocolate chip or peanut butter, for a unique twist.
• Gluten-Free: Use gluten-free flour and gluten-free cookies to make this cake gluten-free.

Make a Healthier Version

• Substitute the cream cheese with a lower-fat version or use Greek yogurt for a lighter cheesecake layer.
• Use a sugar substitute in the cake and frosting to reduce sugar content.

Closing

And there you have it! This Oreo Red Velvet Cheesecake Drip Cake is an absolute dream for dessert lovers. Whether you’re celebrating a special occasion or just treating yourself, this cake is sure to make any day feel extraordinary. Don’t forget to share your masterpiece with us, and be sure to check out our other indulgent dessert recipes!

Frequently Asked Questions

Can I make this cake ahead of time?
Yes, the cake can be made a day in advance. Just keep it refrigerated until ready to serve.

How do I store leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

Can I use a different flavor of Oreo?
Absolutely! Try using different Oreo flavors like mint or peanut butter for a fun twist.

Can I freeze this cake?
Yes, you can freeze the cake without the chocolate drip. Just wrap it tightly in plastic wrap and foil, and it will keep for up to 2 months.

What can I use instead of red food coloring?
Beetroot powder or natural food coloring can be used as a substitute for red food coloring.

Can I use a different frosting?
Cream cheese frosting pairs well, but buttercream or whipped ganache would also be delicious.