Blue Velvet Oreo Cheesecake Cake
This Blue velvet Oreo cheesecake is a fun twist on red velvet cake! This light and fluffy cake is paired with a creamy Oreo buttercream and layers of Oreo cookies baked right into the cake.
For the Blue Velvet:
1/4 cup butter, melted
7 oz Baker’s semi-sweet chocolate, divided
24 ounces (3 packages) cream cheese, softened
3/4 cup granulated sugar
1 teaspoon vanilla
1 tablespoon blue food coloring
1¼ cup butter, softened (regular or dairy free)
½ cup + 2 Tablespoons vegetable shortening (or butter if not dairy free, SEE NOTES)
2 teaspoons vanilla extract
½ teaspoon salt
3¾-4¼ cup powdered sugar (icing sugar)
16-20 Oreo cookies, plus more for decorating
For the cheesecake:
5 packages cream cheese (8 oz. each), cut into 1″ chunks, at room temperature
1 1/2 cups sugar
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp cocoa powder
1/3 cup sour cream, at room temperature
2 tsp lemon juice
2 tsp vanilla extract
6 large eggs + 2 large egg yolks, at room temperature
For the cheesecake:
Preheat oven temperature to 500°F. Brush bottom and sides of 9″ springform pan OR 9″ cake pan (regardless of which type of pan is used, pan should have sides at least 2.5″ high) with melted butter. Cut parchment paper circle to fit the bottom of the pan. Place parchment paper circle in pan and brush with more melted butter.In the bowl of a standing mixer, beat the cream cheese at medium-low speed to break up and soften it slightly, about 1 minute. Scrape the beater and bottom and sides of bowl well with a rubber spatula. Add about half the sugar and beat at medium-low speed until combined, about 1 minute. Scrape bowl. Add remaining sugar and beat until combined, about 1 minute. Scrape bowl.Set springform pan onto a rimmed baking sheet to catch any leaks or spills. Pour batter into pan and bake 10 minutes. Now reduce the oven temperature to 200°F and continue to bake until the cheesecake registers 150°F on an instant-read thermometer inserted in the center, OR the edges have lightly browned and the center two inches are still wobbly, about 75 minutes. (You may need to bake the cheesecake for as long as 90 minutes.)
For the blue velvet cake:
Preheat the oven to 350˚F. Lightly oil and flour, or spray, two 9″ cake pans. Line pans with circles of parchment paper and oil and flour, or spray, the circles. Note: The finished cake is incredibly tender. Lining the pans with parchment paper will ensure that the cakes transfer intact from the pans to a cooling rack.
Place Oreos into the bottom of the pan in an even layer until you can’t fit anymore (16 Oreos per pan).
make the Oreo buttercream.
Crush the whole Oreo cookies up using a food processor, or put them in a ziploc bag and roll over the bag with a rolling pin. You can also finely chop them, and make the chunks as large or as small as you’d like (I like to use a mix of crumbs with some big chunks as well). Set aside.
Add vegetable shortening (or butter if not using dairy free butter) and butter to the bowl of your mixer, then mix until smooth. Add the vanilla and salt. Add in powdered sugar ½ cup at a time until your desired consistency is reached. If the buttercream is too thick, add in 1 teaspoon of milk to thin it out.
Add in the Oreo crumbs (and chunks) into the buttercream. Set aside and frost the cakes once they’ve cooled completely. (See post above for tips on assembling and decorating). Enjoy!