Red Velvet Oreo Cake Roll
A delightful dessert that combines rich red velvet cake with creamy Oreo filling, perfect for any special occasion or indulgent treat.
Servings: 8 servings
Calories: 350kcal
Ingredients
Cake Ingredients
- 1.5 cups all-purpose flour The base of your cake provides structure and lightness.
- 1 cup sugar Sweetens the cake perfectly while adding moisture.
- 0.5 cups cocoa powder Offers a deep, rich chocolate flavor.
- 1 teaspoon baking powder Helps the cake rise.
- 0.5 teaspoon baking soda Enhances the softness.
- 0.5 teaspoon salt Balances the sweetness.
- 1 cup buttermilk Gives the cake a moist, tender crumb.
- 2 large eggs Binds the ingredients together.
- 0.5 cups vegetable oil Keeps the cake tender.
- 2 tablespoons red food coloring Provides the signature red hue.
- 1 teaspoon vanilla extract Adds a warm flavor.
- 1 teaspoon white vinegar Creates a light, airy texture.
Filling Ingredients
- 1 cup crushed Oreo cookies Adds a crunchy, chocolatey twist.
- 8 oz cream cheese, softened The creamy base for the filling.
- 0.25 cups powdered sugar Sweetens the cream cheese filling.
Frosting Ingredients
- 4 oz cream cheese, softened For the frosting.
- 0.5 cups butter, softened Adds richness to the frosting.
- 2 cups powdered sugar Sweetens the frosting.
- 1 teaspoon vanilla extract Enhances the flavor of the frosting.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix buttermilk, eggs, vegetable oil, red food coloring, vanilla extract, and white vinegar.
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
- Pour the batter into the prepared pan and spread it out evenly. Bake for about 12-15 minutes.
- While the cake is still warm, carefully roll it up with the parchment paper and allow it to cool completely on a wire rack.
Filling
- In a mixing bowl, beat together crushed Oreos, softened cream cheese, and powdered sugar until smooth.
- Once the cake has cooled, unroll it gently and spread the Oreo filling evenly over the surface.
- Roll the cake back up without the parchment paper and transfer it to a serving plate.
Frosting
- Beat together cream cheese and butter until creamy and well combined.
- Gradually add powdered sugar and vanilla extract, beating until smooth.
- Frost the exterior of the cake roll with the cream cheese frosting.
- Garnish with additional crushed Oreos on top if desired.
Notes
Let the cake cool completely to prevent the filling from melting. Use room temperature ingredients for better texture. Customize the filling to your liking, and don’t rush the cooling process.