Red Velvet Oreo Cake Roll: The Ultimate Dessert Recipe

Red Velvet Oreo Cake Roll: Prepare to be amazed! Imagine the tangy, subtly chocolatey delight of red velvet cake swirled around a creamy, dreamy filling studded with chunks of everyone’s favorite cookie. This isn’t just dessert; it’s an experience, a showstopper, and surprisingly easy to create in your own kitchen.

The allure of red velvet cake has captivated bakers and dessert enthusiasts for generations. While its exact origins are debated, many believe it gained popularity during the Great Depression, when bakers used beet juice to enhance the color and add moisture to cakes. The vibrant red hue, traditionally achieved with food coloring, combined with the slight tang from buttermilk or vinegar, creates a unique flavor profile that sets it apart from other chocolate cakes.

But what makes this Red Velvet Oreo Cake Roll so irresistible? It’s the perfect marriage of textures and flavors. The soft, spongey cake contrasts beautifully with the crunchy Oreo pieces, while the creamy filling provides a luscious counterpoint to the slightly acidic red velvet. People adore this dessert because it’s visually stunning, incredibly delicious, and offers a delightful twist on classic flavors. Plus, it’s a fantastic make-ahead dessert, perfect for impressing guests or simply treating yourself to a slice of pure happiness. Let’s get baking!

Ingredients:

• For the Red Velvet Cake:
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2 tablespoons red food coloring
• 1 teaspoon white vinegar
• 1 tablespoon unsweetened cocoa powder
• For the Oreo Cream Cheese Filling:
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream (optional, for smoother consistency)
• 1 1/2 cups Oreo cookie crumbs (about 18-20 Oreos, finely crushed)
• For Decoration (Optional):
• Powdered sugar, for dusting
• Additional Oreo cookie crumbs
• Red velvet cake crumbs (reserved from trimming the cake roll)

Preparing the Red Velvet Cake

1. Preheat and Prepare: First things first, let’s get that oven ready! Preheat your oven to 350°F (175°C). Grease a 10×15 inch jelly roll pan really well. I like to use baking spray with flour already in it, but you can also grease it with butter or shortening and then dust it with flour. Make sure you get into all the corners! Line the bottom of the pan with parchment paper, leaving an overhang on the two longer sides. This will make it super easy to lift the cake out later.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Whisking is key here to make sure everything is evenly distributed. Set this bowl aside for now.
3. Cream Butter and Sugar: In a large bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. You want it to be nice and airy!
4. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract.
5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients. So, add about a third of the dry ingredients, then half of the buttermilk, then another third of the dry ingredients, the remaining buttermilk, and finally the last third of the dry ingredients. Mix until just combined. Be careful not to overmix! Overmixing can lead to a tough cake.
6. Prepare the Red Velvet Magic: In a small bowl, whisk together the red food coloring, white vinegar, and cocoa powder. This mixture will react and create that classic red velvet color and flavor. Add this mixture to the cake batter and mix until evenly combined.
7. Pour and Bake: Pour the 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. Keep a close eye on it, as it can overbake easily!

Rolling the Cake

1. Prepare for Rolling: While the cake is baking, prepare a clean kitchen towel by dusting it generously with powdered sugar. This will prevent the cake from sticking to the towel.
2. Invert and Roll: As soon as the cake comes out of the oven, immediately invert it onto the prepared towel. Carefully peel off the parchment paper from the bottom of the cake.
3. Roll It Up: Starting from one of the short ends, gently roll the cake up in the towel. Be careful not to crack the cake. The powdered sugar will help prevent sticking.
4. Cool Completely: Place the rolled cake on a wire rack and let it cool completely. This is a crucial step! Don’t try to fill and roll the cake while it’s still warm, or the filling will melt and the cake will be a mess. This usually takes about an hour or two.

Preparing the Oreo Cream Cheese Filling

1. Cream Cheese and Butter: In a large bowl (or the bowl of your stand mixer), cream together the softened cream cheese and softened butter until smooth and creamy. Make sure there are no lumps!
2. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition. This will prevent a powdered sugar cloud from exploding in your face.
3. Add Vanilla and Heavy Cream (Optional): Stir in the vanilla extract. If the filling seems too thick, add the heavy cream one tablespoon at a time until you reach your desired consistency. I like mine to be nice and spreadable.
4. Fold in Oreo Crumbs: Gently fold in the crushed Oreo cookie crumbs until evenly distributed. Be careful not to overmix, or the filling will become tough.

Assembling the Cake Roll

1. Unroll the Cake: Once the cake is completely cool, carefully unroll it from the towel.
2. Spread the Filling: Spread the Oreo cream cheese filling evenly over the cake, leaving about a 1/2 inch border along one of the long edges. This will prevent the filling from squeezing out when you roll it up.
3. Reroll the Cake: Starting from the edge with the filling, carefully reroll the cake. Use the towel to help you lift and roll it tightly.
4. Wrap and Chill: Wrap the cake roll tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This will allow the filling to set and the cake to hold its shape.

Finishing Touches

1. Trim the Ends: Before serving, trim off the ends of the cake roll to create clean, even edges. You can snack on these trimmings while you decorate!
2. Dust with Powdered Sugar: Dust the cake roll generously with powdered sugar. This gives it a beautiful, elegant look.
3. Decorate (Optional): If desired, decorate the cake roll with additional Oreo cookie crumbs or red velvet cake crumbs. You can also drizzle it with melted chocolate or add a few fresh berries.
4. Slice and Serve: Slice the cake roll into 1-inch thick slices and serve. Enjoy! This cake roll is best served chilled.

Conclusion:

This Red Velvet Oreo Cake Roll isn’t just a dessert; it’s a showstopper, a conversation starter, and a guaranteed crowd-pleaser. The vibrant red velvet cake, swirled with a creamy, dreamy filling and studded with those irresistible Oreo chunks, creates a symphony of flavors and textures that will leave everyone wanting more. Trust me, the slight tang of the red velvet perfectly complements the sweetness of the Oreo cream, making each bite an absolute delight. It’s the kind of dessert that elevates any occasion, from a casual family gathering to a more formal celebration. But why is this recipe a must-try? Beyond the incredible taste, it’s surprisingly manageable to make. I know, cake rolls can seem intimidating, but I’ve broken down the steps into easy-to-follow instructions, complete with tips and tricks to ensure your success. You don’t need to be a professional baker to achieve a beautiful, delicious Red Velvet Oreo Cake Roll. The satisfaction of creating something so impressive from scratch is truly rewarding. Plus, the recipe is easily adaptable to your preferences.

Serving Suggestions and Variations:

* Dust it with powdered sugar: For an elegant finish, lightly dust the cake roll with powdered sugar just before serving. * Add a chocolate ganache: Drizzle a rich chocolate ganache over the top for an extra layer of decadence. * Serve with fresh berries: A side of fresh raspberries or strawberries adds a burst of freshness and complements the red velvet flavor beautifully. * Ice Cream Pairing: Serve a slice alongside a scoop of vanilla bean or cookies and cream ice cream for an extra special treat. * Mini Cake Rolls: For individual servings, you can divide the batter and filling to create mini cake rolls. These are perfect for parties or portion control! * Different Oreo Flavors: While classic Oreos are fantastic, feel free to experiment with different Oreo flavors like Golden Oreos or Mint Oreos to customize your cake roll. * Cream Cheese Frosting Variation: If you prefer a tangier filling, substitute half of the whipped cream with cream cheese for a richer, more decadent cream cheese frosting. I’m confident that once you try this recipe, it will become a staple in your baking repertoire. It’s the perfect balance of indulgence and fun, and it’s sure to impress your friends and family. The combination of the classic red velvet flavor with the beloved Oreo cookie is simply irresistible. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a baking adventure! I’m so excited for you to experience the joy of creating this amazing Red Velvet Oreo Cake Roll. And most importantly, I want to hear about your experience! Did you try any variations? Did you encounter any challenges? What did your friends and family think? Please share your photos and stories in the comments below. I can’t wait to see your creations and learn from your experiences. Happy baking!

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