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Delicious Red Velvet Oreo Cake Roll with creamy filling and festive presentation
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Red Velvet Oreo Cake Roll

A visually stunning dessert that combines the rich flavors of red velvet cake with a delightful Oreo filling, perfect for any occasion.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Cake, Dessert
Cuisine: American
Keyword: Dessert Recipe, Holiday Treat, Oreo Cake Roll, Party Dessert, Red Velvet Cake
Servings: 10 servings
Calories: 325kcal

Ingredients

For the Cake

  • 1.5 cups all-purpose flour For a light and fluffy cake.
  • 1 cup sugar To give the cake just the right amount of sweetness.
  • 0.5 cups cocoa powder Adding deep chocolate flavor to the delicate red velvet.
  • 1 teaspoon baking powder To provide lift and texture.
  • 0.5 teaspoon baking soda Ensuring the cake rises beautifully.
  • 0.5 teaspoon salt Enhancing the overall flavors.
  • 1 cup buttermilk Contributing moisture and a slight tang.
  • 2 large eggs Binding the ingredients together.
  • 0.5 cups vegetable oil Ensuring the cake remains moist.
  • 2 tablespoons red food coloring Giving the cake its iconic hue.
  • 1 teaspoon vanilla extract Infusing sweetness and warmth.
  • 1 teaspoon white vinegar Reacting with the baking soda for a light texture.

For the Oreo Filling

  • 1 cup crushed Oreo cookies Adding crunch and sweetness to the filling.
  • 8 oz cream cheese, softened Forming a lush and creamy filling.
  • 0.25 cups powdered sugar Sweetening the Oreo filling.

For the Frosting

  • 4 oz cream cheese, softened Providing rich creaminess.
  • 0.5 cups butter, softened Adding a deliciously buttery flavor.
  • 2 cups powdered sugar To achieve the right consistency for the frosting.
  • 1 teaspoon vanilla extract Adding an aromatic finish.

Instructions

Preparation

  • Start by preheating your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
  • In a large bowl, whisk together the all-purpose flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  • In another bowl, mix the buttermilk, eggs, vegetable oil, red food coloring, vanilla extract, and white vinegar until smooth. Gradually add the wet ingredients to the dry ingredients, mixing until the batter is smooth and well-incorporated.

Baking

  • Pour the cake batter into the prepared pan, spreading it evenly with a spatula. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
  • While the cake is still warm, carefully roll it up with the parchment paper, starting from one of the short ends. Let the rolled cake cool completely on a wire rack.

Filling and Frosting

  • In a mixing bowl, beat together the crushed Oreos, cream cheese, and powdered sugar until smooth and creamy.
  • Once the cake has cooled completely, gently unroll it. Spread the Oreo filling evenly over the surface of the cake. Roll the cake back up, this time without the parchment paper and transfer it to a serving plate.
  • For the cream cheese frosting, beat together the remaining softened cream cheese and butter until creamy. Gradually add the powdered sugar and vanilla extract, continuing to beat until fluffy.
  • Use the cream cheese frosting to cover the outside of the cake roll, creating a beautiful and luscious layer. Garnish with additional crushed Oreos if desired.

Notes

Measure flour accurately to avoid a dense cake. Substitute some flour with cake flour for a more intense flavor. Chill the cake roll after frosting to help it set before slicing.