This gorgeous Red Velvet Oreo Cake Roll is the ultimate dessert for Oreo and red velvet lovers. Soft, fluffy red velvet cake rolled with a creamy Oreo filling and topped with rich cream cheese frosting and crunchy Oreo cookies – it’s as delicious as it is beautiful!
Ingredients for Red Velvet Oreo Cake Roll
To make this indulgent cake roll, you’ll need these simple ingredients:
- For the Cake:
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup buttermilk, room temperature
- 1-2 tsp red food coloring
- For the Oreo Cream Filling:
- 1 cup heavy whipping cream, chilled
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup crushed Oreo cookies
- For the Topping:
- 1 cup cream cheese frosting
- Whole Oreo cookies and extra crushed Oreos for decoration
How to Make Red Velvet Oreo Cake Roll
Making this cake roll is easier than it looks. Here’s how to bring this dessert to life in a few steps.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- Make the Cake Batter: In a mixing bowl, whisk together flour, cocoa powder, baking powder, and salt. In a separate large bowl, beat the eggs and sugar until thick and pale. Stir in the vanilla extract, then gradually add the dry ingredients, alternating with buttermilk. Add red food coloring until the desired color is reached.
- Bake the Cake: Spread the batter evenly in the prepared pan. Bake for 10-12 minutes or until the top springs back when gently pressed. Do not overbake.
- Roll the Cake: While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and gently roll up the cake in the towel. Let it cool completely.
- Prepare the Filling: In a large bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then fold into the cream cheese mixture. Add crushed Oreos and mix gently to combine.
- Assemble the Cake Roll: Carefully unroll the cooled cake. Spread the Oreo cream filling evenly over the surface, then roll it back up tightly without the towel. Place it seam-side down on a serving plate.
- Decorate: Spread cream cheese frosting over the cake roll, covering it entirely. Decorate with whole Oreos and sprinkle extra crushed Oreos on top.
- Chill and Serve: Refrigerate the cake roll for at least an hour to set. Slice and serve!
Tips for the Perfect Cake Roll
- Roll while warm: Rolling the cake while it’s still warm prevents cracking.
- Use room temperature ingredients: This helps the batter mix evenly.
- Refrigerate before serving: Chilling the roll makes slicing easier and keeps the filling intact.
How to Store Leftovers
If you have any leftovers of this decadent Red Velvet Oreo Cake Roll, here’s how to keep them fresh and delicious:
- In the Refrigerator: Wrap any leftover slices tightly in plastic wrap or store them in an airtight container. This cake roll can be kept in the refrigerator for up to 3 days.
- In the Freezer: You can also freeze the cake roll for longer storage. Wrap it securely in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 1 month. To serve, let it thaw in the refrigerator overnight.
Additional Tips and Variations
If you want to get creative with your cake roll, here are a few ideas to try:
- Add a Chocolate Drizzle: Drizzle melted chocolate over the top of the cake roll for an extra indulgent touch. Dark or white chocolate works well!
- Try Different Flavors: If you’re not a fan of red velvet, this recipe also works with a chocolate cake base. Just skip the red food coloring and increase the cocoa powder by a tablespoon for a rich chocolate version.
- Swap the Oreos: Try different types of Oreo flavors for a fun twist! Mint, peanut butter, or golden Oreos can add unique flavors to the filling.
- Add Fresh Berries: Fresh raspberries or strawberries pair wonderfully with the cream filling and red velvet flavors, adding a pop of color and a hint of tartness.
