Red Velvet Oreo Truffle Chocolate Cake!

Love this recipe? My readers also enjoy my Red Velvet Oreo Truffle Bars and my Red Velvet Fudge Pie!

Red Velvet Oreo Truffle Fudge Cake by

One of my favorite recipes + desserts are my Red Velvet Oreo Truffle Brownie Bars (its a mouthful, literally). My father-in-law’s birthday was this past weekend so I was trying to decide what cake to make. I wanted something a little different so I decided to turn that beloved bar into a cake! It’s totally, fantastically – FABULOUS! It’s great for the “chocoholics” in your life. You could even make mini cupcake versions of it! They’re great for celebrations when you want a decadent treat.

The red velvet part is obviously easy to reproduce – since it’s a cake to begin with. The oreo truffle filling is spread between the cake layers and topped with my favorite chocolate fudge topping.

Making of Red Velvet Oreo Truffle Fudge CakeAbove is a little pic step-by-step! It’s pretty self-explanatory but the full recipe is listed below. It’s very similar to my red velvet oreo truffle bars. Once the hot fudge topping is poured on, you garnish with mini chocolate chips. Totally delish. Keep the yoga pants out…

Red Velvet Oreo Truffle Fudge Cake by

Here is the full recipe. You can save it to Ziplist (which is a great recipe “book” by the way) or Print it too! Of course if you love it, share it on Pinterest, Facebook, etc! Thanks! If you decide to share it on your blog, please link back here for the recipe – thanks! Another note: You can certainly use a homemade red velvet for the cake layer! I just happen to love the Duncan Hines red velvet mix.

Red Velvet Oreo Truffle Chocolate Cake!


  • 1 box Duncan Hines Red Velvet Cake Mix
  • 1 1/4 cups water
  • 1/3 cup oil
  • 3 large eggs
  • 1 cup sour cream
  • 1 package Jell-O Instant Pudding (White Chocolate) 3.4 oz
  • 1 package Oreo cookies
  • 1 8-ounce package cream cheese
  • 1/2 cup butter
  • 1 1/2 cups sugar
  • 1/3 cup evaporated milk
  • 1/2 cup chocolate chips (extra for garnish)


  1. Preheat oven to 350 degrees F.
  2. Grease sides and bottom of pans.
  3. Blend together cake mix, oil, water, eggs, sour cream, and pudding mix. Beat at low speed (for 30 seconds).
  4. Bake for 30-35 minutes (or until a toothpick inserted comes out clean). Baking time may vary based on size of pan.
  5. Crush Oreo cookies (best with food processor) and stir in cream cheese until fully blended. This will be a very thick "filling".
  6. After cake has cooled, spread Oreo filling between layers as you stack. Again, it's very thick so you might have to use your hands to help spread it onto cake.
  7. In a saucepan over medium heat, melt together butter, sugar, and evaporated milk.
  8. Bring to a rolling boil for 1 minute and stir in chocolate chips.
  9. Remove from heat and pour over cake (fudge sets up quickly) and garnish with chocolate chips!
  10. Enjoy!

Red Velvet Oreo Truffle Fudge Cake by @Pizzazzerie

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  1. 5


    Every year around this time I start trying to come up with ideas for my birthday cake. I’m pretty sure I can stop looking..this looks incredible and as a chocoholic this will certainly satisfy me. WOW!

  2. 8


    I want to make this in advance for a friends birthday. Do you think its okay to make the day before and pour fudge on it and then take it out to dinner the following night?

    • 9

      Jey says

      You would probably want to fully coat the cake otherwise the layers will dry out. The second option is fill it but don’t do the fudge yet. Keep it in an airtight cake container overnight. Then add fudge just befor leaving for the party. Good luck!

  3. 10


    This is absolutely sinister, totally in the best possible way!!! It looks like completely something from a different world. The combination of the dark browns and the red is fabulous…I will dream of this cake tonight…

  4. 13

    dolly says

    If I don’t have a packaged Red velvet cake mix n am using a regular red velvet cake recipe, do I need to use the instant pudding?

  5. 14

    eve says

    I actually made this cake recently as per your recipe, and EVERYONE that ate it LOVED IT! It taste amazing, consistency is perfect! Can’t wait to do it again!

  6. 16

    stephanie says

    What an amazing recipe! I made this last night…I am not a baker but it was super easy and it came out better than anything I ever bought! Thank you for the GREAT recipe…everyone is still raving about it!!!

  7. 17


    I see no one has received a response on their questions but I hope someone else can help answer mine! I really want to make this for this weekend!!!! What temp/time should I cook if doing cupcakes and how would I do the filling? What would be another good flavor of jello instead of white chocolate?

    • 18

      Jey says

      I always bake cupcakes at 325 for 15-18 min, just check around 12 in case your oven is different then mine. With the pudding in the mix they may take a little longer to bake… check often!
      I would place a layer of the cookie filling right on top. If you wanted to you could roll it out, between wax paper, then use a biscuit cutter to cut circles out of it. You’d get a more precise and consistent topping.
      If you don’t like white chocolate, use regular chocolate pudding.
      Good luck!

  8. 20

    Joanna says

    I plan on making this cake tonight for my friends birthday, but I have a couple of questions:

    1- I was going to use chocolate cake instead of red velvet because that’s what she requested. (I guess that’s not really a question.

    2- For the jello instant pudding, I couldn’t find white chocolate, I could only find vanilla. Is that okay?

    3- I haven’t seen any package in the ounces you listed, so I bought a couple boxes to add up to the 3.4, is that okay?

    4- Am I just adding in the powder mi of the pudding and not making the pudding? am I reading that right?

    Please help, this cake looks so good, I really want my friend to have it for her birthday!

    • 21


      I made this last weekend, it was incredible! I’m very irritated by the lack of response by the website hosts, so I hope I can help you out!

      1 – Chocolate will work. It will be very chocolately! Even if you used red velvet cake you end up with a very chocolately cake.

      2 – Vanilla is probably just as fine!

      3 – yes.

      4 – Just the powder.

      Good Luck

  9. 22

    Nikki says

    Hi! What a wonderful cake!! Question: for the Oreos do I use the whole Oreo or do I remove the cream? Also, how much cake does this make?

    Thanks in advance!

  10. 25


    No cake has ever been so amazing. My husband and I are absolutely OBSESSED. Hands down–BEST CAKE EVER!!! We even froze some of it and defrosted it a week later and it was just as perfect. I can’t thank you enough!!!

  11. 31

    jenny says

    Could anybody let me know what size of pan to use? looks like a 9- inch, but i’d hate to mess it up. thanks, guys! :)

  12. 33

    Jo Fonseka says

    We don’t have the cake mix specified (in Australia). If I make the red velvet from scratch, do I still need to add the sour cream and jello instant pudding (which we don’t have here either)

  13. 35

    Crystal says

    Silly question, but do I use unsalted butter or salted butter? Btw, this looks delicious! I’ll be making this cake for my sister’s 16th Birthday, which is today!! So excited to make it and of course, to eat it! :)

  14. 41

    Debra Ryder says

    I’m hosting a Girls Night Out Pinterest Party at my house on Dec 5. Everyone is to make their favorite pinterest recipes. I chose this one for my and print dessert!

  15. 45

    jo illikainen says

    This recipe is odd. The cakes come out dense and flat. I have tried it three times with the same result. Others have had the same problem. This is more like a brownie than a cake. Skip it.

  16. 47

    Gayle says

    I’ve made this cake 3 times this week. Everyone at work and home LOVES it. I even went ahead and made mini cakes so everyone had their own. I like that much better. I made my cake a bit thinner than appeared in the picture and it was perfect.

  17. 48

    Stephanie says

    If I made these into cupcakes, do you think I should 1) place a dollup of the Oreo filling in the middle of the batter before baking, or 2) cut out the middle after baking and place some in the middle, or 3) spread some on top of the baked cupcake?

    • 49

      Courtney says

      All sound like good ideas, I’d go with putting it on top of the baked cupcake and then pouring on the fudge.

  18. 50

    Gmama says

    My layers baked beautiful then fell also. Do you really only mix this batter for 30 seconds? I did mix it about 2min.

    • 51

      Courtney says

      Hi! 30 Seconds was enough for me. They fell in the center? If the center was not cooked through, I’d cook longer. Oven temperatures can vary.

  19. 52

    Hillary Hoffman says

    I am making this overnight. do I need to refrigerate it since it has sour cream in the cake mix? Let me know ASAP

  20. 55


    Am i doing something wrong? I made the 2 layers with the 1 box and they fell flat (not as thick as in the picture) they tasted AMAZING but i feel like i need to double up to get that thickness. I made a cupcake version and those sank too as soon as they came out of the oven. Anyone else have this issue?

  21. 58


    I was wondering if instead of using sour cream we could substitute greek yogurt? Or would that change the cake flavor? I want to make this on Valentine’s Day for my girlfriends and I and was just wondering.

  22. 61

    brenda tubbs says

    YUK!. The idea is okay but the recipe is not clear enough. The cake fell and turned out very heavy. I threw it away and made just a regular red velvet cake mix in (2) 8″ layers. The end result was only okay. Certainly will not do it again.

  23. 62

    Sarah says

    Hey! I can’t find white chocolate pudding mixes at any store around here since i live in freaking narnia. Could i just use a vanilla mix instead?


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