Description
This Red Velvet Oreo Cake Roll Explosion is a delightful dessert combining the rich flavors of red velvet sponge cake with creamy Oreo and cream cheese filling. Rolled into a stunning cake roll and topped with whipped cream, extra Oreos, and an optional chocolate drizzle, this recipe is perfect for celebrations or indulgent treats.
Ingredients
Dry Ingredients
- ¾ cup flour
- ¼ cup cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients
- 3 eggs
- ¾ cup sugar
- 2 tbsp vegetable oil
- 2 tsp red food color
- 1 tsp vanilla extract
- ½ cup buttermilk
Filling & Toppings
- 1 cup heavy cream
- 8 oz cream cheese (softened)
- ½ cup powdered sugar
- 10 crushed Oreos
- Whipped cream (for topping)
- Additional Oreos (for garnish)
- Chocolate drizzle (optional)
Instructions
- Preheat Oven: Heat your oven to 350°F (175°C) and line a baking tray with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Beat Eggs and Sugar: In a separate bowl, beat the eggs and sugar together until the mixture becomes fluffy and pale.
- Add Oil and Color: To the egg mixture, add vegetable oil, red food color, vanilla extract, and buttermilk. Stir well to combine all ingredients thoroughly.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until the batter is smooth and no lumps remain.
- Bake Sponge: Pour the batter evenly into the prepared baking tray and spread it flat. Bake for 12–15 minutes until the sponge is set and springy to touch.
- Roll the Sponge: Immediately after baking, turn the hot cake onto a clean towel sprinkled with sugar. Roll it gently to form the cake roll shape. Let it cool rolled up.
- Make Filling: Beat the softened cream cheese, powdered sugar, and heavy cream together until smooth and creamy. Fold in the crushed Oreos gently.
- Fill the Cake: Unroll the cooled sponge carefully and spread the Oreo cream filling evenly over the surface.
- Roll Again: Roll the sponge cake back up tightly with the filling inside. Place the roll with the seam side down on a serving plate.
- Add Topping: Spread whipped cream over the top of the cake roll. Garnish with more Oreos and drizzle with chocolate sauce if desired.
- Chill and Serve: Refrigerate the cake roll for at least 1 hour before slicing. Serve chilled and enjoy this luscious dessert.
Notes
- Use fresh buttermilk for the best texture and tang in the cake.
- Rolling the cake while still warm helps prevent cracking.
- The cake can be stored in the refrigerator, covered, for up to 3 days.
- For a stronger red velvet color, adjust the red food color quantity accordingly.
- Chocolate drizzle is optional but adds an extra touch of flavor and decoration.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
