Description
A delightful and visually stunning Red Velvet Oreo Cake Roll filled with creamy Oreo filling and topped with a luscious white chocolate glaze.
Ingredients
Scale
- ¾ cup (95 g) all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 4 large eggs (room temperature)
- ¾ cup (150 g) granulated sugar
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1 tbsp red food coloring (gel preferred)
- 2 tbsp milk
- 1 cup (240 ml) heavy whipping cream
- 8 oz (225 g) cream cheese, softened
- ½ cup (60 g) powdered sugar
- 1 tsp vanilla extract
- 8–10 Oreo cookies, crushed
- 1½ cups (270 g) white chocolate chips
- ½ cup (120 ml) heavy cream
- Crushed Oreos (for decoration)
- Red velvet crumbs (for decoration)
- Whipped cream swirls (for decoration)
- Mini Oreos or halved Oreos (for decoration)
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch (25×38 cm) jelly roll pan with parchment paper and lightly grease it.
- In a small bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat eggs for about 3–4 minutes until thick and pale. Gradually add sugar, oil, vanilla, vinegar, and red food coloring; beat until combined.
- Gently fold in dry ingredients, then mix in milk until smooth. Pour batter evenly into the prepared pan and spread flat.
- Bake for 12–14 minutes, or until the cake springs back when touched lightly.
- While still warm, invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper carefully.
- Roll the cake gently from the short end using the towel to prevent sticking. Let it cool completely while rolled up (about 1 hour).
- Beat cream cheese, powdered sugar, and vanilla until smooth. In another bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture and gently stir in the crushed Oreos.
- Unroll the cooled cake carefully. Spread the Oreo filling evenly over the surface, leaving a small border around the edges. Roll it back up tightly without the towel.
- Wrap in plastic wrap and refrigerate for at least 2 hours (or overnight) to set.
- Heat heavy cream until just simmering, then pour over white chocolate chips. Let sit 1 minute, then stir until smooth. Let it cool slightly before pouring over the chilled cake roll.
- Pipe red whipped cream swirls on top. Sprinkle crushed Oreos and red velvet crumbs. Add halved Oreos along the top for a bakery finish.
Notes
- Ensure all ingredients are at room temperature for best results.
- Use gel food coloring for a more vibrant red color.
- Chilling the cake roll helps it maintain its shape when slicing.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg