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