Red Velvet Oreo Cake Roll Extravaganza

Red Velvet Oreo Cake Roll Extravaganza

Ingredients

For the Red Velvet Cake:

• 3/4 cup (95g) all-purpose flour
• 1/4 cup (25g) unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 2/3 cup (135g) granulated sugar
• 1 teaspoon vanilla extract
• 2 tablespoons (30ml) buttermilk
• 1 teaspoon red food coloring (gel preferred)
• Powdered sugar, for rolling the cake

For the Oreo Cream Cheese Filling:

• 8 oz (225g) cream cheese, softened
• 1/4 cup (60g) unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 cup (120g) powdered sugar
• 10 Oreo cookies, crushed

For Garnish:

• 4–5 Oreos, crushed
• Drizzle of melted white chocolate or cream cheese glaze (optional)

Instructions

Prepare the Red Velvet Cake Batter:

Preheat Oven:
Preheat your oven to 375°F (190°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.

Mix Dry Ingredients:
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

Beat Eggs and Sugar:
In a large bowl, use a hand or stand mixer to beat the eggs and granulated sugar on high speed until thick, pale, and fluffy (about 3–4 minutes). Beat in the vanilla extract.

Add Buttermilk and Food Coloring:
Gently mix in the buttermilk and red food coloring until fully incorporated.

Combine Wet and Dry:
Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.

Bake the Cake:
Spread Batter:
Pour the batter into the prepared pan, spreading it evenly with a spatula.

Bake:
Bake for 10–12 minutes, or until the cake springs back when lightly touched.

Prepare Rolling Towel:
While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.

Roll the Cake:
When the cake is done, immediately invert it onto the prepared towel. Peel off the parchment paper. Starting from a short end, roll the cake (with the towel) into a tight spiral. Let it cool completely in the rolled position.

Make the Oreo Cream Cheese Filling:
Cream Butter and Cream Cheese:
In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.

Add Vanilla and Sugar:
Beat in the vanilla extract and powdered sugar until light and fluffy.

Fold in Crushed Oreos:
Gently fold in the crushed Oreo cookies, ensuring the mixture is evenly distributed.

Assemble the Cake Roll:
Unroll the Cake:
Once the cake is completely cool, carefully unroll it. Spread the Oreo cream cheese filling evenly over the cake, leaving a small border around the edges.

Re-Roll the Cake:
Re-roll the cake (without the towel) into a tight spiral. Wrap it in plastic wrap and refrigerate for at least 1 hour to set.

Decorate the Cake Roll:
Top with Garnish:
Once chilled, drizzle the cake roll with melted white chocolate or cream cheese glaze (optional). Sprinkle with additional crushed Oreos for extra crunch and decoration.

Slice and Serve:
Slice into even pieces and enjoy this extravagant treat! Store leftovers in the refrigerator for up to 3 days.

Tips:
For clean slices, use a serrated knife and wipe it clean between cuts.
Substitute the Oreos with other sandwich cookies for a fun twist (like Golden Oreos or red velvet Oreos).
If the cake cracks slightly, don’t worry—the frosting and garnish will cover it beautifully!