Red Velvet Oreo Cake using Aquafaba

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Velvet Oreo Cake

Hey there, my lovely readers! So, you know how every year, my son asks for a red velvet cake for his birthday? Well, this year, I decided to shake things up a bit and make something extraordinary. I fused his all-time favorite red velvet cake with the beloved Oreo cookies, and the result was nothing short of magic.

Freshly baked Oreo Red Velvet Cake.

Oh, and here’s the best part – I used a secret ingredient, aquafaba, as my egg substitute.

Oreo and Red Velvet Cake

Now, here’s the interesting bit. You might remember that I already have an eggless red velvet cake recipe on the blog. In that recipe, I used yogurt and silken tofu as my egg substitutes. But, you know me—I love experimenting in the kitchen. So, this year, I decided to take a different route and see what aquafaba could do for my beloved red velvet cake.

Oreo Red Velvet Cake

Last year I made this donut hole red velvet cake. I didn’t blog about it because I was not completely satisfied with the texture even though the taste was phenomenal.

Red Velvet And Oreo Cake

One of the years I convinced my son that this beet chocolate cake is nature’s red velvet cake without having to add a ton of red food coloring. Boy, am I cruel or creative? Nevertheless it was super moist and tasted great, so it’s a win-win.

Red Velvet Oreo Cake Slice

This time, it was all about taking the classic red velvet and giving it a surprise makeover with the wonderful world of Oreos. Two of my son’s favorites!

Red Velvet Oreo Cake Using Aquafaba

Now, let’s talk about the real star of the show: aquafaba. If you’ve never heard of it, don’t worry, you’re not alone. It’s basically the liquid you find in a can of chickpeas or the leftover water from cooking dried chickpeas. What’s amazing about this stuff is that it can work its magic as an egg substitute in vegan and eggless baking.

Sliced Red Velvet Oreo Cake

Check this blogpost to know all about aquafaba for the complete break down. For this year’s cake, I decided to dive into the aquafaba adventure to create a cake that’s not just eggless but incredibly moist and tender.

Red Velvet Oreo Cake using Aquafaba
Red Velvet Oreo Cake using Aquafaba

I took inspiration from this red velvet cake making some changes to bake the best red velvet Oreo cake.

Why Red Velvet Oreo Cake?

This cake? It’s not just a treat; it’s a vibe. The kids at my son’s birthday party were all excited just after hearing that it was a red velvet Oreo cake, a combination that is unheard of but sounds delicious. Imagine a cake that’s crazy soft, kinda airy, and Oreos jump in for some extra fun—texture and cool looks guaranteed. It’s not just dessert; it’s an upgrade to the whole sweet experience.

How To Make Red Velvet Oreo Cake?

Here is step-by-step pictorial instructions on how to make delicious egg-free Red Velvet Oreo Cake from scratch using Aquafaba as an egg replacement:

Drain A Can Of Chickpeas To Get Aquafaba
1. Drain A Can Of Chickpeas To Get Aquafaba.
Crush Oreos In A Food Processor
2. Crush Oreos In A Food Processor.
Set Aside Crushed Oreos
3. Set Aside Crushed Oreos.
Trace Cake Pan On A Parchment Paper
4. Trace Cake Pan On A Parchment Paper.
Line Cake Pans With Cut Parchment Paper Grease It With Cooking Spray
5. Line Cake Pans With Cut Parchment Paper Grease It With Cooking Spray.
In A Large Bowl Add The Dry Ingredients
6. In A Large Bowl Add The Dry Ingredients.
Whisk It Together And Set Aside
7. Whisk It Together And Set Aside.
Add Sugar Oil And Aquafaba To Another Bowl
8. Add Sugar Oil And Aquafaba To Another Bowl.
Beat It Well
9. Beat It Well.
Add The Remaining Wet Ingredients And Cream It
10. Add The Remaining Wet Ingredients And Cream It.
Add The Red Food Coloring To Wet Mix
11. Add The Red Food Coloring To Wet Mix.
Pour The Wet Mix Into The Flour Mix
12. Pour The Wet Mix Into The Flour Mix.
Mix It Well
13. Mix It Well.
Stir In The Crushed Oreos Into The Cake Batter
14. Stir In The Crushed Oreos Into The Cake Batter.
Oreos Mixed In
15. Oreos Mixed In.
Divide The Batter Into Two Cake Pans
16. Divide The Batter Into Two Cake Pans.
Tap The Pan To Break Air Bubbles If Any
17. Tap The Pan To Break Air Bubbles If Any.
Bake In Preheated Oven 35 To 40 Minutes
18. Bake In Preheated Oven 35 To 40 Minutes.
Cake Done In 38 Minutes
19. Cake Done In 38 Minutes.
Cool The Pans On Wire Racks
20. Cool The Pans On Wire Racks.
For The Frosting Add Cream Cheese And Butter To A Big Bowl
21. For The Frosting Add Cream Cheese And Butter To A Big Bowl.
Beat Until Creamy And Fluffy
22. Beat Until Creamy And Fluffy.
Add A Cup Of Icing Sugar
23. Add A Cup Of Icing Sugar.
Beat Well
24. Beat Well.
Add Remaining Sugar And Beat Well
25. Add Remaining Sugar And Beat Well.
Cream Cheese Frosting Is Ready Store In Fridge
26. Cream Cheese Frosting Is Ready Store In Fridge.
Spread Some Frosting On The Bottom Cake Layer
27. Spread Some Frosting On The Bottom Cake Layer.
Top It With Some Crushed Oreo
28. Top It With Some Crushed Oreo.
Place Another Cake Layer On Top And Frost The Entire Cake
29. Place Another Cake Layer On Top And Frost The Entire Cake.
Decorate The Cake As You Please
30. Decorate The Cake As You Please.

Note: I have tried to answer it all either individually or consolidating similar questions and created one FAQ section. So please take some time to go through all the questions and answers before trying the recipe. Thank you.

Eggless Red Velvet Oreo Cake Recipe

Prep TimeCook TimeMakes
20 Mins35 to 40 MinsOne 9-Inch Layer Cake (16 Servings)
Red Velvet Oreo Cake using Aquafaba Indulge in the Red Velvet Oreo Cake—a perfect blend of classic red velvet and Oreo decadence. With a soft, moist texture and a balanced sweetness, it’s a delightful treat for any occasion.
  • 2 cups all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 6 tablespoons aquafaba (for 2 eggs)
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 2.5 tablespoons red food coloring
  • 1/2 cup hot coffee (See Notes)
  • 1 teaspoon apple cider vinegar
  • 1 and 1/2 cups crushed/chopped Oreo
  • mini Oreos as needed
  • 1/2 cup butter (unsalted, soft)
  • 4 oz cream cheese, softened
  • 1 teaspoons vanilla extract
  • 2 to 2 and 1/4 cups confectioner’s sugar
  • 1/4 to 1/2 cup crushed Oreo (optional)
    1. Preheat oven to 325F/200C. Line two 9-inch pans with parchment paper and lightly grease it non-stick cooking spray.
    2. In a large bowl mix together all the ingredients listed under Dry Mix and set aside.
    3. In another large bowl add the oil and sugar and beat together well.
    4. To the creamed sugar mixture add the aquafaba, buttermilk, vanilla extract and red food coloring (as needed) and mix well.
    5. To this add the hot coffee and vinegar. Now the liquid ingredients are ready to be added to the dry flour mix.
    6. Slowly pour the wet mix into the flour mix little by little beating after each addition. You can simply mix it with a wooden spoon or whisk.
    7. Once both the wet mix and dry mix is fully incorporated stir in the crushed Oreos and mix well. It’s a runny batter so don’t panic.
    8. Pour the batter equally among the two prepared pans and tap it on the table to break any air bubbles, if any.
    9. Place the pans in the oven and bake it for 35-40 minutes or until a toothpick inserted in the middle of the cake comes out clean. Mine was done in 38 minutes.
    10. Remove the pans from the oven and place it on wire cooling racks to cool completely before frosting.
    1. In a large bowl beat together the butter and sugar, until light and creamy.
    2. Mix in the vanilla extract and beat well.
    3. Add the confectioner’s sugar one cup at a time and beat well after each addition until you incorporate all the sugar and the frosting is smooth and creamy.
    4. You may choose to stir in some powdered Oreo mixture into the frosting for an unique twist. Be careful that you don’t overmix or else you might end up with a grey color frosting.
    5. Store the frosting in an air-tight container and refrigerate it for a few hours to firm up a bit before frosting.
    1. Level the cake layers if you have to. Mine were pretty flat so I didn’t have to. But I did shave off the sides of the cake to crumble it for garnishing the cake later.
    2. Place one layer of the red velvet Oreo cake on a plate or cake board. Use a spatula to take some frosting and spread it on the cake.
    3. Evenly sprinkle some powdered Oreos on top of the frosting.
    4. Place the 2nd layer of the cake on top of the bottom layer and frost the entire cake. Preferably do a crumb coating of the cake and put it in the fridge for about 10-15 minutes and then complete the frosting so that you don’t pull pieces of the cake while frosting.
    5. Decorate it as you please. I used the reserved cake crumbs and mini Oreos to decorate it.
    1. This Red Velvet Oreo Cake is soft and moist, boosted by apple cider vinegar and aquafaba. Oreos make a sweet entrance, creating cool black specks on the red canvas. In the taste department, it’s spot-on—just the right sweetness, amped up by creamy cream cheese frosting. Thinking of tossing in some chunky Oreos next time for an extra cookie kick. Every bite is a tasty adventure.
    My Notes:
    1. For hot coffee I mixed a teaspoon of instant coffee powder with 1/2 cup of hot water.
    2. I was very tempted to reduce the quantity of oil and sugar while baking this cake but didn’t want to take a chance as it was for my son’s birthday party. But the baking bug wouldn’t leave me alone and I did those changes and baked moist red velvet Oreo cupcakes the very next day and it works and tasted as great as the cake. I replaced some of the oil with unsweetened applesauce. More about the measurements in the red velvet cupcake post soon.
    3. Next time when I bake this cake/cupcake I would want to add coarsely chopped Oreos instead of powdering it finely, that way you will get to actually taste the Oreo.
    4. While preparing the frosting I had followed the recipe from here and ended up having a lot of frosting. It was more than enough to frost two 9 inch layer cakes and some cupcakes too. So I have halved the measurement.
    5. Make sure to check the FAQ section before proceeding to bake this gorgeous red velvet Oreo cake.
    6. Please note that the provided nutrition information for this recipe is an approximation. It’s advisable to recalculate based on the specific ingredients used, especially if you are mindful of your fat, carbs, or sugar intake, or if you are following a specific diet plan. Your dietary needs may vary, so adjust the calculations accordingly for a more accurate representation.
    Nutrition Facts
    Eggless Red Velvet Oreo Cake
    Amount Per Serving
    Calories 512Servings 16
    % Daily Value*
    Total Fat 25.7g33%
    Saturated Fat 8.7g43%
    Cholesterol 24mg8%
    Sodium 278mg12%
    Potassium 135mg3%
    Total Carbohydrates 70g25%
    Dietary Fiber 1.3g5%
    Sugars 51.4g
    Protein 3.9g
    Vitamin D 0mcg0%
    Calcium 46mg4%
    Iron 2mg9%
    * Percent Daily Values are based on a 2000 calorie diet.
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    Red Velvet Oreo Cake Recipe FAQs

    I have tried to answer some of the FAQ with respect to Red Velvet cakes, please feel free to use the comments section if you have any other questions.
    Eggless Red Velvet Oreo Cake

    Q: Can I substitute the buttermilk?

    A: Yes, you can. Pour 1 cup of milk (dairy or non dairy) of your choice in a measuring mug. Stir in 1 tablespoon of vinegar or lemon juice. Keep it aside for 5-10 minutes until it curdles and then use. You can also dilute 3/4ths of a cup of yogurt (dairy or non dairy) with 1/4 cup water or milk.

    Q: What type of red food coloring is recommended for the best results in a red velvet cake?

    Liquid red on left gel paste on the right side

    A: It is advisable to use a liquid or gel red food coloring labeled as “no-taste red” for a vibrant color without altering the taste of the cake. Adjust the quantity according to the desired intensity of red hue. I baked and decorated 2 set of cakes. For one cake I used the liquid red color and the other cake I used the gel paste. While preparing the batter it looks like the liquid coloring turns the batter more pinkish instead of red. The batter that used the gel paste had the infamous red color. But once the cakes baked I couldn’t see much of a difference. Either way I had to use a LOT of color for both the batters.

    Q: Can I use any natural ingredient for the red color in the red velvet cake?

    A: I once baked a supposedly “red velvet cake” with beet puree but it was more purple/pink than red. I read that beet powder works too but I haven’t tried it out but I’m assuming that even with the beet powder the cake will be dark purple in color.

    Q: What if I don’t have apple cider vinegar?

    A: White vinegar or lemon juice can be used as substitutes for apple cider vinegar.

    Q: What can I use instead of aquafaba as egg substitute?

    A: I have used 6 tablespoons of aquafaba to substitute 2 eggs. Half cup of pureed silken tofu or half cup of unsweetened applesauce can be good substitutes for the aquafaba. 2 flax eggs should do the trick as well.

    Q: Can I make this red velvet cake vegan or gluten-free?

    A: The cake can be made vegan by using the non-dairy buttermilk alternative mentioned above. Oreo is vegan too. You might want to substitute vegan butter and cream cheese alternatives to make vegan cream cheese or you can try my recipe for vegan cream cheese frosting.

    Using gluten-free baking mix might work but not sure how well it teams up with aquafaba to make it gluten-free and egg free. As I have not tried it I’m unable to share a definitive opinion because gluten-free and egg free baking can be quite tricky. Also you will have to use gluten-free Oreos.

    Q: Can I make this cake without the Oreos?

    A: Of course! Minus the Oreos this recipe will be perfect to bake the best red velvet cake with cream cheese frosting, from scratch and it will be eggless too. You don’t have to change any other measurements to make it without Oreos.

    Q: How do I prevent the cake from being too dense?

    A: Sift the dry ingredients, and don’t overmix the batter. Also, ensure all ingredients are at room temperature.

    Q: Can I make red velvet cake without cream cheese frosting?

    A: When reading about the history of red velvet cake I came to know that the original cake didn’t have a cream cheese frosting. Instead a frosting made with a paste of cooked all purpose flour, butter and sugar. But over the years the cream cheese frosting seemed to have gained popularity and consensus as being the best frosting for Red velvet cake. Cooking, baking is about exploring and using our creativity. So it’s your choice ultimately.

    Q: Can I make the red velvet cake ahead of time?

    A: Yes, you can bake the cake layers in advance and freeze them. Make sure that the you individually wrap each of the layers in plastic wrap, place the wrapped layers in a zip-lock bag and then freeze. Frosting is best applied closer to serving. Thaw the cakes overnight before frosting.

    Q: How to store this Red Velvet Oreo Cake?

    A: To keep your cake with cream cheese frosting fresh, store it in an airtight container in the refrigerator. The cold temperature preserves the frosting’s texture and prevents spoilage. Bring slices to room temperature for about 30 minutes before serving for the best taste and texture.

    More Red Velvet and Pink Velvet Recipes

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    1. Archana Pradeep

      Hi Madhu,
      Very happy and glad to see you back into action in trying new baking recipes. During my stay in Germany, I used to try all your recipes and was a big hit in the family. We all enjoyed relishing and specially I enjoyed baking. Now that you have restarted baking, it’s prompting me too. Now that we have moved to India, finding ingredients is the biggest challenge for me. However will surely try and give you the feedback.

      • Madhuram

        Thank you very much for your kind words, Archana. I have been baking on and off but haven’t been focussed on sending emails to subscribers etc. Restarting it again. Thank you for noticing it. All the best to you too to start baking again. I will try to include as many alternatives as possible for ingredients going forward. Please feel free to leave comments if you have any questions.