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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!

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

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.

Find it online: https://recipesbyjanet.com/red-velvet-oreo-cake-roll/