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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Combine batter: Gently fold the dry ingredient mixture into the wet ingredients. Then mix in the milk until the batter is smooth and even.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
