Red Velvet Oreo Cake Roll:

Red Velvet Oreo Cake Roll: 

A Delightful Twist

This recipe combines the classic charm of a red velvet cake roll with the irresistible crunch of Oreos. It's a delightful twist that offers a burst of flavors and textures in every bite.

Ingredients:

• Cake Roll:

• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 large eggs
• 3/4 cup granulated sugar
• 1 tablespoon vegetable oil
• 2 tablespoons buttermilk (or make your own with milk and vinegar)
• 1 tablespoon red food coloring gel
• Powdered sugar, for dusting

• Cream Cheese Filling:

• 8 ounces cream cheese, softened
• 1/3 cup powdered sugar
• 1/4 teaspoon vanilla extract
• 1/4 cup crushed Oreo cookies

• Whipped Cream (Optional):

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Oreo halves or crumbs, for garnish

Instructions:

Prepare the Cake Roll:
Preheat oven to 375°F (190°C). Line a 10x15 inch jelly roll pan with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
In a large bowl, beat eggs and sugar on high speed for 3-4 minutes, until light and fluffy. Beat in oil, buttermilk, and red food coloring.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour batter into the prepared pan and spread evenly. Bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean.
Immediately dust the cake with powdered sugar and carefully invert it onto a clean kitchen towel dusted with powdered sugar.
Starting from a short end, gently roll the cake up with the towel, forming a log. Let cool completely on a wire rack.
Make the Cream Cheese Filling:

In a mixing bowl, beat together softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Gently fold in the crushed Oreo cookies.
Assemble the Cake Roll:

Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the cake.
Re-roll the cake tightly, seam side down. Wrap the cake roll in plastic wrap and refrigerate for at least 2 hours, or until firm.
Whip the Cream (Optional):

In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Serve and Enjoy!

Slice the chilled cake roll and serve. Garnish with whipped cream and Oreo halves or crumbs, if desired.