What better way to tap into the laid-back, hip-hop vibes of Dead Silence than with a slice of red velvet cake topped with cookies and cream buttercream? It’s rich and indulgent, but still smooth and chill, just like his sound. Check out the recipe below!

Dead Silence embarked on his musical journey at the young age of nine when he first heard OutKast on his parents’ grey boombox. That moment ignited a spark within him, leading him to think, “I bet I can do that.” This was the beginning of a lifelong passion for music. He started filling sheets of paper—and later binders—with lyrics and raw ideas, completely unbothered by the absence of beats or background music. By the time he turned 15, he had managed to gather some basic recording equipment. It might not have been much, but it was just enough to get him started. He dove into recording his music, pouring his heart into each track and obsessively fine-tuning every detail. His very first song took over 220 takes, yet this experience only deepened his love for the recording process. Eager to understand the full spectrum of music, he committed himself to learning about sound development, production, and the business side of the industry. As time passed, he refined his sound and established his artistic identity. Dead Silence draws inspiration from a range of artists, including OutKast, Snoop Dogg, and Nate Dogg, which significantly influences his chill vibe. He calls his style “hip-hop slap,” and it’s clear he’s got a lot of range. From thoughtful lyrics and breakdance beats to tracks that are perfect for cruising late at night or just going about your day, his music covers it all. His music truly defies categorization, seamlessly blending old-school boom bap with modern flows, often featuring melodic singing.

 

 

What drives Dead Silence is a mantra:

Whatever you go through is a speed bump in the road of life. Just keep driving.

He believes in embracing emotions, resetting mentally as needed, and pushing forward with purpose. This message, rooted in perseverance and healing, is at the heart of his creations.

 

 

His recent single, “Forgive Me,” debuted in late March of this year, signaling the onset of his most productive year to date. Since then, he has kept up a steady pace: an EP titled The Uplift, released on April 29, is intended to invigorate and spread positivity during these uncertain global times. He has planned monthly releases through August, which will include new singles, music videos, and an album in July. Dead Silence is set to embark on an international tour to support himself through his music. He finds peace in gardening, reflecting his focus on growth in his art. Everything he creates aims to uplift and resonate with his audience. His upcoming project, Dead Silence: The Uplift Part 2, a 4-track EP, is scheduled to drop at midnight on May 30th across all streaming platforms, building excitement and anticipation for more music that gives the people what they need.

Follow Dead Silence on Instagram

 

 

When it comes to food, Dead Silence’s favorite foods beautifully reflect his tastes and cherished family traditions. His top choices include tender ribs, creamy mac and cheese, sweet yams, vibrant greens, and delightful apple pie. Ribs hold a special place in his heart as they were the very first dish he learned to grill. Mac and cheese, along with greens, bring back warm memories of his grandmother’s kitchen, where these dishes were staples at family gatherings. The greens are particularly sentimental, lovingly prepared by his grandmother, paired perfectly with her creamy mac and cheese. Yams, a beloved specialty of his mother, were always a family favorite, prepared with sweet brown sugar and fragrant vanilla extract. Apple pie is another nostalgic treat; growing up, he lived close to an apple tree filled with tart green apples, just perfect for pies. The cherished memories of picking apples and baking them together still warm his heart.

For dining out, he highly recommends Mississippi Belle for amazing soul food and The Trap by Chef Oya for delicious seafood—two beloved spots in Indianapolis. He particularly loves the vibrant seafood at The Trap, believing it’s the best around. Daily, Dead Silence complements his meals with greens—whether it’s salads, green beans, collards, or corn. In his daily meals, health and flavor are intertwined. He has always had a fondness for barbecue chips and continues to enjoy chocolate, especially Kit Kats. When it comes to desserts, his favorites are cookies and cream ice cream and a rich slice of red velvet cake.

For this feature, I chose a red velvet cake and topped it with cookies and cream buttercream—a delightful combination that unites two of Dead Silence’s favorite desserts into one sweet treat. Check out the recipe below!

 

 

Red Velvet Cake with Cookies & Cream Buttercream

*YIELD: One 2-layer 8-inch cake

Ingredients for Red Velvet Cake

  • 2 ½ cups all-purpose flour
  • 1 ½ cups pure cane sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk, room temperature
  • 1 ½ cups vegetable oil
  • 2 large eggs, room temperature
  • 2 tablespoons of red food coloring
  • 1 teaspoon white vinegar
  • 2 teaspoons Madagascar vanilla extract

Ingredients for Cookies & Cream Buttercream

  • 1 cup unsalted butter, softened
  • 4 cups  powdered sugar, sifted
  • 3 tablespoons heavy cream or milk
  • 1 teaspoon Madagascar vanilla extract
  • pinch of salt
  • 10 Oreo cookies, crushed, and another 10 Oreo cookies crushed separately for optional decoration

Directions

  1. Preheat oven to 350°F.
  2. Grease and flour two 8-inch round cake pans. Line the bottom of the pans with parchment paper to help with sticking.
  3. In a large bowl, whisk together flour, sugar, baking soda, and salt.
  4. In a separate bowl, beat the eggs lightly, then whisk in the buttermilk, oil, food coloring, vinegar, vanilla, and almond extract, if using.
  5. Slowly mix the wet ingredients into the dry ingredients, just until they are combined and smooth. Do not overmix.
  6. Divide batter evenly into prepared pans.
  7. Bake for 29 minutes, or until a toothpick comes out clean.
  8. Cool 10 minutes in pans, then turn out onto wire racks to cool completely.
  9. Beat butter until light and fluffy (about 2 minutes).
  10. Add powdered sugar gradually, mix well as you continue to add.
  11. Mix in the vanilla, salt, and cream until the mixture is soft and spreadable.
  12. Fold in crushed Oreos.
  13. Level the completely cooled cake layers to begin frosting.
  14. Layer with buttercream between each layer, then frost the entire cake.
  15. Decorate with extra Oreo crumbs and crushed cookies on the sides. You can pipe some extra buttercream on top and add decorative whole Oreos as well.
  16. Serve and enjoy!