Description
Indulge in this delightful Red Velvet Oreo Cake Roll, featuring a moist red velvet cake filled with a rich Oreo cream cheese filling and topped with luscious chocolate ganache. Perfect for any occasion, this dessert is a showstopper that will impress your guests!
Ingredients
Scale
For the Red Velvet Cake Roll:
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Oreo Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup crushed Oreo cookies
For the Chocolate Ganache:
- 1 cup heavy cream
- 6 oz semi-sweet chocolate, chopped
- 1 tablespoon unsalted butter
For Decoration:
- Whole Oreo cookies
- Crushed Oreo cookies
Instructions
- Preheat the oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease.
- In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, mix the buttermilk, vegetable oil, eggs, red food coloring, vanilla extract, and white vinegar. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Let it cool slightly.
- Dust a clean kitchen towel with powdered sugar. Carefully invert the cake onto the towel, remove the parchment paper, and roll the cake up with the towel while it’s still warm. Let it cool completely.
- For the filling, beat the cream cheese and butter until creamy. Gradually add the powdered sugar, beating until smooth. Mix in the vanilla extract and crushed Oreo cookies.
- Unroll the cooled cake and spread the Oreo cream cheese filling evenly over the surface. Carefully roll the cake back up without the towel.
- For the ganache, heat the heavy cream in a saucepan until it begins to simmer. Pour over the chopped chocolate and let sit for 5 minutes. Stir until smooth, then add the butter and mix until glossy.
- Place the cake roll on a serving platter and pour the ganache over the top, letting it drip down the sides. Decorate with whole Oreo cookies and crushed Oreo cookies.
Notes
- Ensure the cake is completely cool before applying the filling to prevent melting.
- Use a serrated knife for slicing to achieve clean edges.
- Prep Time: 30 minutes
- Cook Time: 15 minutes