Red Velvet Oreo Cake Roll
A delightful dessert that combines rich red velvet cake with the crunchy goodness of Oreo cookies, perfect for any celebration.
Servings: 10 servings
Calories: 325kcal
Ingredients
For the cake
- 1.5 cups all-purpose flour Perfectly fine for a soft and tender texture.
- 1 cup sugar Adds sweetness to balance the bitterness of cocoa.
- 0.5 cup cocoa powder Provides that rich chocolate flavor.
- 1 teaspoon baking powder Helps the cake rise beautifully.
- 0.5 teaspoon baking soda Ensures a light and fluffy outcome.
- 0.5 teaspoon salt Enhances the overall flavor of the cake.
- 1 cup buttermilk Infuses moisture and a slight tang.
- 2 large eggs Binds the ingredients together and enriches the taste.
- 0.5 cup vegetable oil Keeps the cake moist and adds richness.
- 2 tablespoons red food coloring Gives the cake its signature ruby hue.
- 1 teaspoon vanilla extract Adds a lovely aromatic flavor.
- 1 teaspoon white vinegar Reacts with the baking soda for a softer cake.
For the Oreo filling
- 1 cup crushed Oreo cookies The star ingredient that elevates this dessert.
- 8 oz cream cheese, softened Provides a creamy, rich filling.
- 0.25 cup powdered sugar Sweetens the filling perfectly.
For the frosting
- 4 oz cream cheese, softened For the luscious frosting.
- 0.5 cup butter, softened Adds body and creaminess to the frosting.
- 2 cups powdered sugar Sweetens the frosting to delightfully decadent levels.
- 1 teaspoon vanilla extract A must-have for a depth of flavor in the frosting.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare a 15×10-inch jelly roll pan by lining it with parchment paper and lightly greasing it.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- In a separate bowl, mix together the buttermilk, eggs, vegetable oil, red food coloring, vanilla extract, and white vinegar until blended.
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth and lump-free.
- Carefully pour the vibrant red batter into the prepared jelly roll pan and spread it evenly.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
Rolling the cake
- Once the cake is done baking, remove it from the oven and roll it up gently in the parchment paper starting from one short end. Allow it to cool completely on a wire rack while rolled.
Filling and frosting
- For the Oreo filling, combine the crushed Oreo cookies, softened cream cheese, and powdered sugar in a bowl. Beat until you achieve a smooth and creamy consistency.
- Once the cake has cooled completely, carefully unroll it from the parchment paper. Spread the Oreo filling evenly over the surface of the cake.
- Slowly roll the cake back up without the parchment paper, ensuring that the filling is secured inside. Transfer it to a serving plate.
- For the cream cheese frosting, beat together the remaining cream cheese and softened butter in a bowl until creamy and smooth.
- Gradually add the powdered sugar and vanilla extract, continuing to beat until the mixture is light and fluffy.
- Frost the outside of the cake roll generously with the cream cheese frosting. Optionally, garnish the top with additional crushed Oreo cookies.
Notes
Consider chilling the filled cake roll in the refrigerator before frosting it. If you prefer a lighter frosting, incorporate whipped cream into the cream cheese mixture. Dusting the final cake with cocoa powder or more crushed Oreos can enhance its visual appeal.