This Red Velvet Oreo Cake Roll is a showstopper dessert that’s as delicious as it is visually striking. Combining the luxurious flavor of red velvet cake with a creamy, Oreo-filled filling, it’s rolled into a beautiful spiral and perfect for any special occasion or simply when you’re craving something sweet and indulgent.
Why You’ll Love This Recipe
I love this recipe because it’s a perfect blend of textures and flavors. The soft, moist red velvet cake melts in my mouth, while the Oreo cream cheese filling adds a rich, crunchy twist. The swirl presentation is also stunning, making it an ideal dessert for impressing guests at a party or holiday gathering. Plus, it’s not difficult to make despite its elegant appearance!
Ingredients
3 eggs
¾ cup granulated sugar
2 tablespoons cocoa powder
2 tablespoons red food coloring
¾ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup crushed Oreo cookies
8 oz cream cheese, softened
¼ cup butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
Additional crushed Oreo cookies for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
In a large bowl, beat the eggs and granulated sugar together until thick and pale, about 3-5 minutes.
Mix in cocoa powder and red food coloring until well incorporated. Then, fold in flour, baking powder, and salt, mixing until smooth.
Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the filling. In a medium bowl, beat together the cream cheese and butter until smooth. Add powdered sugar and vanilla extract, and mix until well combined. Stir in crushed Oreo cookies.
Once the cake is done, turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up with the towel, starting from the short end. Let it cool completely.
Once the cake has cooled, gently unroll it. Spread the cream cheese filling evenly over the surface, then carefully roll it back up, this time without the towel.
Chill the cake roll in the refrigerator for at least 1 hour to set.
Before serving, sprinkle with additional crushed Oreo cookies for garnish.
Slice, serve, and enjoy!
Servings and timing
Servings: 8
Prep Time: 20 minutes
Total Time: 2 hours
Storage/Reheating
To store, wrap the cake roll tightly in plastic wrap or place it in an airtight container. Keep it refrigerated for up to 3 days. For a chilled treat, simply slice and serve straight from the fridge. I wouldn’t recommend freezing this cake roll, as the filling may not hold up well.
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FAQs
Can I make this cake ahead of time?
Yes, you can make it a day ahead! Just chill it in the fridge, and it’ll be ready to serve when needed.
Can I use a different filling instead of the cream cheese?
You can substitute the cream cheese filling with a buttercream or whipped cream if you prefer something lighter or less tangy.
Is there a way to make this cake roll without food coloring?
If you’d prefer a more natural color, you can omit the red food coloring, though the classic red velvet look will be missing.
Can I use a different cookie besides Oreos?
While Oreos are ideal for this recipe, you can experiment with other cookies, though I suggest using ones that are similar in texture, like chocolate sandwich cookies.
How do I prevent the cake from cracking when I roll it?
Make sure to roll the cake while it’s warm but not too hot. Also, use a kitchen towel dusted with powdered sugar to prevent sticking.
Conclusion
This Red Velvet Oreo Cake Roll is a delicious and visually impressive dessert that combines two of my favorite treats: red velvet cake and Oreos. With its rich, creamy filling and stunning swirl, it’s the ultimate dessert for any occasion. Whether you’re celebrating or simply indulging, this cake will be a hit!
📖 Recipe:
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Red Velvet Oreo Cake Roll
- Total Time: 2 hours
- Yield: 8 servings
- Diet: Vegetarian
Description
This Red Velvet Oreo Cake Roll combines the rich, velvety flavor of red velvet cake with a decadent, Oreo-infused cream cheese filling. Perfect for special occasions or whenever you’re craving something indulgent, this dessert features a beautiful swirl that’s sure to impress. Whether you’re hosting a party or just treating yourself, this cake roll offers a delightful blend of textures, from the moist cake to the crunchy Oreo filling.
Ingredients
3 large eggs
¾ cup granulated sugar
2 tablespoons cocoa powder
2 tablespoons red food coloring
¾ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup crushed Oreo cookies
8 oz cream cheese, softened
¼ cup butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
Additional crushed Oreo cookies for garnish
Instructions
- Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- Beat the eggs and granulated sugar in a large bowl until thick and pale, about 3-5 minutes.
- Mix in cocoa powder and red food coloring until well combined. Fold in flour, baking powder, and salt until the batter is smooth.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
- Prepare the filling: In a medium bowl, beat together cream cheese and butter until smooth. Add powdered sugar and vanilla extract, mixing until well incorporated. Stir in crushed Oreos.
- Once the cake is done, turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up with the towel from the short end. Let it cool completely.
- After cooling, unroll the cake, spread the cream cheese filling evenly over the surface, and carefully roll it back up (without the towel).
- Chill the cake roll in the refrigerator for at least 1 hour to set.
- Before serving, sprinkle with additional crushed Oreos for garnish.
- Slice, serve, and enjoy!
Notes
Storage: Keep the cake tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 3 days.
Make-Ahead: This cake can be made a day in advance; just chill it in the fridge overnight.
Substitutions: You can use buttercream or whipped cream instead of the cream cheese filling for a lighter flavor. If you prefer not to use red food coloring, feel free to omit it, though the red velvet look will be missing.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 280 kcal per slice
