Red Velvet Oreo Cake Roll: A Delightful Recipe! Recipe

Introduction

The Red Velvet Oreo Cake Roll is a stunning dessert that combines the rich flavors of red velvet cake with a creamy Oreo filling. This show-stopping roll is perfect for special occasions or when you want to impress your guests with a beautiful and delicious treat.

Ingredients

• ¾ cup (95 g) all-purpose flour
• 2 tbsp unsweetened cocoa powder
• 1 tsp baking powder
• ¼ tsp salt
• 4 large eggs (room temperature)
• ¾ cup (150 g) granulated sugar
• 2 tbsp vegetable oil
• 1 tsp vanilla extract
• 1 tsp white vinegar
• 1 tbsp red food coloring (gel preferred)
• 2 tbsp milk
• 1 cup (240 ml) heavy whipping cream
• 8 oz (225 g) cream cheese, softened
• ½ cup (60 g) powdered sugar
• 1 tsp vanilla extract
• 8–10 Oreo cookies, crushed
• 1½ cups (270 g) white chocolate chips
• ½ cup (120 ml) heavy cream
• Crushed Oreos (for decoration)
• Red velvet crumbs (for decoration)
• Whipped cream swirls (for decoration)
• Mini Oreos or halved Oreos (for decoration)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a 10×15-inch (25×38 cm) jelly roll pan with parchment paper and lightly grease it to prevent sticking.
2. Step 2: In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt to combine the dry ingredients evenly.
3. Step 3: In a large bowl, beat the eggs for 3–4 minutes until they become thick and pale. Gradually add sugar, vegetable oil, vanilla extract, white vinegar, and red food coloring, beating until everything is well combined.
4. Step 4: Gently fold in the dry ingredient mixture, then stir in the milk until the batter is smooth. Pour the batter evenly into the prepared pan and spread it flat with a spatula.
5. Step 5: Bake the cake for 12–14 minutes, or until the surface springs back lightly when touched.
6. Step 6: While still warm, carefully invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper gently to avoid tearing.
7. Step 7: Using the towel, roll the cake gently from the short end to prevent sticking. Let it cool completely, rolled up, for about 1 hour.
8. Step 8: To make the filling, beat together cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture, then stir in the crushed Oreos carefully.
9. Step 9: Unroll the cooled cake carefully. Spread the Oreo filling evenly over the surface, leaving a small border around the edges. Roll the cake back up tightly without the towel.
10. Step 10: Wrap the cake roll in plastic wrap and refrigerate for at least 2 hours, or overnight, to allow it to set properly.
11. Step 11: For the glaze, heat the heavy cream until it just starts to simmer. Pour the hot cream over the white chocolate chips and let it sit for 1 minute. Stir until the mixture is smooth, then allow it to cool slightly before drizzling over the chilled cake roll.
12. Step 12: Decorate the top with red whipped cream swirls, crushed Oreos, red velvet crumbs, and halved or mini Oreos to give it a gorgeous bakery-style finish.

Tips & Variations

• Use gel food coloring for a vibrant red hue without altering the cake’s texture.
• Make sure the eggs are at room temperature to achieve maximum volume when beaten.
• For a chocolate boost, add an extra tablespoon of cocoa powder to the batter.
• If you prefer a different filling, try substituting crushed Oreos with chopped nuts or chocolate chips.
• Chilling the cake roll overnight helps the flavors meld together and makes slicing easier.

Storage

Store the cake roll wrapped tightly in plastic wrap in the refrigerator for up to 3 days. To reheat, bring to room temperature before serving or enjoy chilled. Avoid freezing as the texture of the cream cheese filling may be affected.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake roll ahead of time?

Yes, it’s best to prepare it the day before serving to allow the filling to set and the flavors to develop fully.

What can I use instead of Oreos in the filling?

You can substitute crushed Oreos with chocolate chips, chopped cookies, or even nuts for a different texture and flavor.

Red Velvet Oreo Cake Roll: A Delightful Recipe! Recipe

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★★★★★

4.7 from 59 reviews

• Author: Hugo
• Total Time: 3 hours 30 minutes
• Yield: 10–12 servings 1x

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Description

This Red Velvet Oreo Cake Roll is a delicious and visually stunning dessert combining moist red velvet sponge with a creamy Oreo filling, topped with a luscious white chocolate ganache and decorative swirls. Perfect for festive occasions or anytime you want to impress with a beautiful, indulgent treat.

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Ingredients

Scale 1x2x3x

For the Cake:

• ¾ cup (95 g) all-purpose flour
• 2 tbsp unsweetened cocoa powder
• 1 tsp baking powder
• ¼ tsp salt
• 4 large eggs (room temperature)
• ¾ cup (150 g) granulated sugar
• 2 tbsp vegetable oil
• 1 tsp vanilla extract
• 1 tsp white vinegar
• 1 tbsp red food coloring (gel preferred)
• 2 tbsp milk

For the Filling:

• 1 cup (240 ml) heavy whipping cream
• 8 oz (225 g) cream cheese, softened
• ½ cup (60 g) powdered sugar
• 1 tsp vanilla extract
• 8–10 Oreo cookies, crushed

For the White Chocolate Ganache:

• 1½ cups (270 g) white chocolate chips
• ½ cup (120 ml) heavy cream

For Decoration:

• Crushed Oreos
• Red velvet crumbs
• Whipped cream swirls
• Mini Oreos or halved Oreos

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Instructions

1. Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Line a 10×15-inch (25×38 cm) jelly roll pan with parchment paper and lightly grease it to prevent the cake from sticking.
2. Mix dry ingredients: In a small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to ensure they are evenly combined.
3. Beat wet ingredients: In a large bowl, beat the eggs for 3-4 minutes until they become thick and pale. Gradually add granulated sugar, vegetable oil, vanilla extract, white vinegar, and red food coloring, beating until fully combined.
4. Combine batter: Gently fold the dry ingredient mixture into the wet ingredients. Then mix in the milk until the batter is smooth and even.
5. Bake the cake: Pour the batter evenly into the prepared pan and spread it flat. Bake for 12-14 minutes, or until the cake springs back when lightly touched.
6. Invert and roll the warm cake: While still warm, invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Using the towel, gently roll the cake from the short end to prevent sticking. Let it cool completely rolled up, about 1 hour.
7. Prepare the filling: In a bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth. In another bowl, whip the heavy whipping cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture, then gently stir in the crushed Oreos.
8. Fill and re-roll the cake: Carefully unroll the cooled cake. Spread the Oreo filling evenly over the surface, leaving a small border around the edges. Roll the cake back up tightly without the towel.
9. Chill the cake roll: Wrap the rolled cake in plastic wrap and refrigerate for at least 2 hours or overnight to allow the filling to set firmly.
10. Make white chocolate ganache: Heat the heavy cream until just simmering, then pour it over the white chocolate chips. Let it sit for 1 minute, then stir until smooth. Allow the ganache to cool slightly.
11. Assemble and decorate: Pour the slightly cooled ganache evenly over the chilled cake roll. Pipe red whipped cream swirls on top, sprinkle with crushed Oreos and red velvet crumbs, and place mini Oreos or halved Oreos along the top for an elegant bakery-style finish.

Notes

• Use a gel red food coloring for a more vibrant red without adding extra liquid to the batter.
• Cooling the cake while rolled helps prevent cracks when filling and re-rolling.
• The cake roll is best served chilled and can be stored in the refrigerator for up to 3 days.
• For easy slicing, use a serrated knife and clean between cuts.
• If you prefer a less sweet filling, reduce the powdered sugar slightly.

• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: red velvet cake roll, Oreo cake roll, red velvet dessert, cake roll recipe, white chocolate ganache, Oreo filling