Red Velvet Oreo Cake Recipe♥

My fiance seems to be the ONLY person I bake cakes for, I'm thinking it's time to change that tradition.. This year he asked for Fried Oreos, instead I made him a Red Velvet Oreo Cake! I found this recipe on Pinterest and just had to make it. Thank you Bakeaholic Mama for the amazingly delicious recipe! 

Here is the recipe, instead of making a 4 layered cake I made a two layered. 

The Cake - 

2.5 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1.5 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring

Directions -

Pre heat oven to 350 Greece and flour 2 8 inch cake pans set aside. Whisk eggs together, add in oil, buttermilk, vinegar, vanilla and food coloring. Set aside. Sift all of your dry ingredients together. In the bowl of your electric mixer on medium/low speed add in your dry ingredients to your wet 1 cup at a time until they are all combined. Split batter up evenly between all 2 cake pans. Bake for about 30 minutes or until a toothpick is inserted and comes out clean. Let the cakes cool for about 20 minutes then flip out of your cake pans onto cooking racks.

The Frosting -
1 package of cream cheese at room temperature
1/2 cup of heavy whipping cream
2 cups of powdered sugar
1/2 package of double stuffed oreos

Directions -
In your food processor blend the oreos into crumbs. In the bowl of your electric mixer whip your heavy cream until soft peeks form. Add in your cream cheese and whip until they are combined. Mix in powdered sugar on medium/low speed. Wiping down the sides of the bowl as needed to ensure everything is evenly mixed. Fold in oreo crumbs.

Assembly -
After cakes have cooled completely lay a thick layer of frosting on your first layer, top with a 2nd cake and then repeat frosting and alternate cake and frosting layers. After centers are frosted continue to frost the entire cake. If you have mini oreos place them along the bottom of the cake. Refrigerate for 1-2 hours.

The Chocolate Coating -
3/4 a cup of dark chocolate chips
3 tbs of heavy cream
1 tbs of powdered sugar
 (a couple of tsp of water if needed)

Directions - 

Bring a pot of water to a boil. Place a heat proof bowl over the top of the simmering water. Add in chocolate and heavy cream stir continuously until melted. Stir in sugar. It should be at a pourable constancy... if not you can add some water 1 tsp at a time until it is. Remove from heat and allow to cool for about 15 minutes. Remove cake from fridge and pour chocolate over the top. You can work the chocolate down the sides with a rubber spatula to create drips Place in the refrigerator and remove it 1 hour before serving.

My fiance was surprised when he cut into the cake, he definitely didn't expect Red Velvet. We all enjoyed this cake, it was truly delicious! Is it July 31st yet? I can't wait to bake him another cake!