Red Velvet Oreo Cake Roll

Why You’ll Love This Recipe

This Red Velvet Oreo Cake Roll is the perfect dessert for anyone who loves the combination of rich red velvet flavor and crunchy Oreo cookies. The moist, tender cake contrasts beautifully with the creamy filling, which is packed with crushed Oreos for an extra burst of flavor. The best part? It’s visually stunning and incredibly easy to make, even for those new to baking. Whether you're serving it at a special occasion or just treating yourself, this cake roll is sure to become a favorite.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 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

Directions

1. Preheat oven to 350°F (175°C) and line a 10x15-inch jelly roll pan with parchment paper.
2. In a large bowl, beat eggs and sugar until thick and pale. Mix in cocoa powder, red food coloring, flour, baking powder, and salt until well combined.
3. Pour batter into the prepared pan and spread evenly. Bake for 12-15 minutes or until a toothpick inserted comes out clean.
4. While the cake is baking, mix cream cheese, butter, powdered sugar, and vanilla extract until smooth. Stir in crushed Oreo cookies.
5. Once the cake is done, immediately turn it out onto a clean kitchen towel dusted with powdered sugar. Remove parchment paper and roll the cake with the towel from the short end. Let it cool completely.
6. Unroll the cake and spread the cream cheese filling evenly. Roll the cake back up without the towel.
7. Chill the cake roll in the refrigerator for at least 1 hour. Before serving, sprinkle with additional crushed Oreo cookies.
8. Slice and enjoy this delicious Red Velvet Oreo Cake Roll!

Servings and Timing

• Servings: 8
• Prep Time: 20 minutes
• Total Time: 2 hours (including chilling time)

Variations

• Different Fillings: Swap the cream cheese filling with whipped cream cheese or mascarpone for a slightly different flavor profile.
• Color Variations: For a fun twist, try using different food coloring to create a unique look for your cake.
• Oreo Flavors: Experiment with different Oreo flavors like Mint, Birthday Cake, or Peanut Butter for a new take on this cake roll.

Storage/Reheating

• Storage: Store any leftover cake roll in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: This cake is best enjoyed chilled, but you can let it come to room temperature for a softer texture before serving if desired.

FAQs

How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean, or with only a few moist crumbs attached.

Can I make this cake ahead of time?

Yes! This cake roll can be made a day ahead and stored in the refrigerator. Just be sure to let it chill for at least 1 hour before serving.

Can I use a different type of cookie for the filling?

While Oreos are the star of this recipe, you can use any other cookie like chocolate wafer cookies or graham crackers. However, Oreos will give you the most classic flavor.

Can I make this cake roll without food coloring?

Yes, you can leave out the food coloring if you prefer, but the cake will lack the signature red velvet look. You could substitute it with another color of food dye if you want to get creative!

What size pan should I use?

Use a 10x15-inch jelly roll pan to ensure the cake rolls up properly without being too thick or too thin.

Can I freeze this cake roll?

Yes, you can freeze the cake roll before or after it's filled. Wrap it tightly in plastic wrap and aluminum foil, then store in the freezer for up to 2-3 months. Thaw in the refrigerator before serving.

Can I use low-fat cream cheese for the filling?

Yes, you can substitute low-fat cream cheese for regular cream cheese, but the texture and flavor may be slightly different.

How do I prevent the cake from cracking when I roll it?

Be sure to roll the cake immediately after removing it from the pan and while it’s still warm. This helps it maintain its shape without cracking.

Can I add frosting on top of the cake roll?

While the filling is delicious on its own, you can certainly add a layer of frosting on top if you'd like a sweeter, more indulgent dessert.

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend, but be sure to use one designed for baking to ensure the texture comes out right.

Conclusion

This Red Velvet Oreo Cake Roll is the perfect dessert for any occasion, offering a deliciously soft and creamy treat with the perfect balance of flavors. Whether you’re looking to impress your guests or enjoy a sweet snack at home, this cake roll is a simple yet decadent option that’s sure to please. With its stunning red color and Oreo filling, it’s a crowd-pleaser that will never go out of style!

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Red Velvet Oreo Cake Roll

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This Red Velvet Oreo Cake Roll is a delightful twist on classic red velvet, featuring a soft and moist cake wrapped around a creamy Oreo-infused filling. Perfect for special occasions or indulgent treats!

• Author: Janet
• Prep Time: 20 minutes
• Chill Time: 1 hour
• Cook Time: 15 minutes
• Total Time: 2 hours
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• For the Cake:

  • 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

• For the Filling:

  • 8 oz cream cheese, softened
  • ¼ cup butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup crushed Oreo cookies

• For Garnish:

  • Additional crushed Oreo cookies

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Instructions

• Preheat & Prepare:
  Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper.

• Make the Cake Batter:
  In a large bowl, beat eggs and sugar until thick and pale. Mix in cocoa powder, red food coloring, flour, baking powder, and salt until well combined.

• Bake:
  Pour batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until a toothpick inserted comes out clean.

• Prepare the Filling:
  While the cake bakes, beat cream cheese, butter, powdered sugar, and vanilla extract until smooth. Stir in crushed Oreo cookies.

• Roll the Cake:
  Immediately turn the baked cake onto a clean powdered sugar-dusted kitchen towel. Remove parchment paper and roll the cake with the towel from the short end. Let cool completely.

• Fill & Roll Again:
  Once cooled, carefully unroll the cake and spread the Oreo cream filling evenly. Roll it back up (without the towel).

• Chill & Serve:
  Wrap the cake roll in plastic wrap and refrigerate for at least 1 hour. Before serving, sprinkle with additional crushed Oreos.

• Slice & Enjoy!

Notes

• Make-Ahead Tip: You can prepare this cake roll a day ahead and store it in the fridge until ready to serve.
• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: Wrap tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge before serving.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend for a GF-friendly version.