Description
Indulgent red velvet oreo cake roll weaves a mesmerizing dessert story with creamy oreo filling and rich cocoa notes. Chocolate lovers will discover pure bliss in each delectable slice, inviting sweet adventure and irresistible pleasure.
Ingredients
Scale
Cake Base:
- 4 large eggs
- 3/4 cup granulated sugar
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
Dry Ingredients:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Flavor and Moisture Ingredients:
- 1 tablespoon red food coloring
- 1/4 cup buttermilk
- 1 cup crushed Oreos
Instructions
- Prepare a 10×15 inch jelly roll pan by coating with non-stick spray and lining with parchment paper, ensuring overhang for effortless cake extraction.
- Heat oven to precisely 350°F (175°C) for optimal baking conditions.
- Crush Oreo cookies into fine, uniform crumbs, creating a rich, textural base for the cake’s interior.
- Whisk dry ingredients together in a medium bowl, ensuring even distribution of flour, cocoa powder, and leavening agents.
- In a separate large mixing bowl, cream together butter and sugar until light and fluffy, developing a smooth, aerated base.
- Incorporate eggs one at a time, mixing thoroughly after each addition to create a consistent, silky batter.
- Gradually fold dry ingredients into wet mixture, blending carefully to maintain air and prevent overmixing.
- Gently fold crushed Oreo crumbs into the batter, distributing evenly for a marbled, chocolatey effect.
- Pour batter into prepared pan, spreading smoothly and evenly to ensure uniform thickness.
- Bake for 12-15 minutes until cake springs back when lightly touched and edges begin to pull away from pan sides.
- Remove from oven and immediately invert onto a clean, powdered sugar-dusted kitchen towel.
- Carefully peel off parchment paper while cake is still warm, preventing sticking.
- Roll cake tightly within the towel, starting from the short end, and allow to cool completely at room temperature.
- Prepare cream cheese filling by whipping ingredients until smooth and spreadable.
- Unroll cooled cake, spread filling evenly, and re-roll carefully to create the final cake roll.
- Refrigerate for at least one hour to set filling and enhance flavor melding.
- Dust with powdered sugar or drizzle with chocolate before serving for an elegant presentation.
Notes
- Always use room temperature eggs for better cake texture and smoother batter incorporation.
- Crush Oreo cookies into fine crumbs for an even distribution throughout the cake roll, ensuring consistent flavor in every bite.
- Carefully roll the cake while it’s still warm to prevent cracking and maintain a smooth, flexible texture.
- Refrigerate the cake roll for at least an hour before serving to help it set and make slicing cleaner and more precise.
- Prep Time: Not specified
- Cook Time: Not specified
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 280 kcal
- Sugar: 23 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.1 g
- Carbohydrates: 32 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 55 mg