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Red Velvet Oreo Cake Roll: The Ultimate Dessert Recipe

  • Total Time: 180 minutes
  • Yield: 10-12 servings 1x

Description

Red Velvet Cake Roll with Oreo cream cheese filling. Show-stopping dessert, surprisingly easy to make!

Ingredients

Scale
  • 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
  • 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)
  • Powdered sugar, for dusting
  • Additional Oreo cookie crumbs
  • Red velvet cake crumbs (reserved from trimming the cake roll)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 10×15 inch jelly roll pan really well with baking spray with flour, butter, or shortening and then dust it with flour. Line the bottom of the pan with parchment paper, leaving an overhang on the two longer sides.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  3. In a large bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
  4. 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. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined. Be careful not to overmix!
  6. In a small bowl, whisk together the red food coloring, white vinegar, and cocoa powder. Add this mixture to the cake batter and mix until evenly combined.
  7. 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!
  8. While the cake is baking, prepare a clean kitchen towel by dusting it generously with powdered sugar.
  9. 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.
  10. 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.
  11. Place the rolled cake on a wire rack and let it cool completely (about an hour or two).
  12. In a large bowl (or the bowl of your stand mixer), cream together the softened cream cheese and softened butter until smooth and creamy.
  13. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
  14. 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.
  15. Gently fold in the crushed Oreo cookie crumbs until evenly distributed. Be careful not to overmix, or the filling will become tough.
  16. Once the cake is completely cool, carefully unroll it from the towel.
  17. Spread the Oreo cream cheese filling evenly over the cake, leaving about a 1/2 inch border along one of the long edges.
  18. Starting from the edge with the filling, carefully reroll the cake. Use the towel to help you lift and roll it tightly.
  19. Wrap the cake roll tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
  20. Before serving, trim off the ends of the cake roll to create clean, even edges.
  21. Dust the cake roll generously with powdered sugar.
  22. 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.
  23. Slice the cake roll into 1-inch thick slices and serve. Enjoy! This cake roll is best served chilled.

Notes

  • Make sure your butter and cream cheese are properly softened for a smooth filling.
  • Don’t overbake the cake, or it will be dry and crack when you roll it.
  • Cooling the cake completely before filling is essential to prevent the filling from melting.
  • Chilling the assembled cake roll allows the filling to set and the cake to hold its shape, making it easier to slice.
  • Be gentle when rolling the cake to avoid cracking.
  • For a more intense red velvet flavor, you can add a teaspoon of espresso powder to the cake batter.
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes

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Find it online: https://www.homecookmaria.com/red-velvet-oreo-cake-roll/