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!
For the Cake:
For the Filling:
For Garnish:
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!
Find it online: https://recipesbyjanet.com/red-velvet-oreo-cake-roll/