The Red Velvet Oreo Cake Roll Explosion is the ultimate dessert for fans of indulgent, over-the-top treats. This stunning dessert features a soft and vibrant red velvet sponge cake rolled with a creamy Oreo cookie filling and topped with more Oreo crumbles, drizzles of chocolate, and a whipped cream explosion. Perfect for holidays, birthdays, or just because, this showstopper dessert is as delicious as it is visually stunning. Whether you’re an experienced baker or trying your hand at making a cake roll for the first time, this recipe breaks it down into easy steps, complete with helpful tips and creative variations.
Why You’ll Love This Recipe
- Stunning Presentation: The deep red velvet color contrasted with the creamy white and Oreo crumbles makes this dessert eye-catching.
- Decadent Flavors: The rich red velvet pairs perfectly with the creamy, Oreo-filled frosting for a dessert that’s sweet, tangy, and chocolatey.
- Crowd-Pleasing: Whether it’s a holiday gathering, a birthday party, or a potluck, this dessert always steals the spotlight.
- Customizable: You can easily tweak the recipe to fit different occasions or flavor preferences, such as adding extra toppings or swapping out the Oreo filling for other options.
- Beginner-Friendly: Rolling a cake may seem intimidating, but with the step-by-step guidance and tips included, even beginners can achieve success.
- Halal-Friendly Ingredients: All components follow halal guidelines, making this dessert accessible for a wider audience.
Preparation Time and Servings
- Prep time: 30 minutes
- Cook time: 12 minutes
- Chill time: 2 hours (including rolling and setting)
- Total time: 2 hours, 42 minutes
- Yield: 10 servings
- Serving Size: 1 slice
Nutritional Information (per serving)
- Calories: 380
- Carbohydrates: 48g
- Protein: 5g
- Fat: 18g
- Fiber: 1g
- Sugar: 35g
Ingredients
For the Red Velvet Cake Roll
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 4 large eggs, at room temperature
- ⅔ cup granulated sugar
- 2 tablespoons vegetable oil
- 1 teaspoon distilled white vinegar
- 1 teaspoon vanilla extract
- 1-2 teaspoons red food coloring (gel recommended)
- ⅓ cup buttermilk, at room temperature
For the Oreo Cream Filling
- 8 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 10 Oreo cookies, finely crushed
For the Topping
- ½ cup heavy whipping cream
- 2 tablespoons powdered sugar
- 5 Oreo cookies, roughly crushed
- 2 ounces melted dark or milk chocolate (for drizzling)
Step-by-Step Instructions
Step 1: Prepare the Cake Batter
- Preheat the oven: Set your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper. Lightly grease the parchment.
- Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Beat eggs and sugar: In a large mixing bowl, use an electric mixer to beat the eggs and granulated sugar for 4-5 minutes, or until the mixture becomes thick and pale.
- Add wet ingredients: Gently fold in the vegetable oil, vinegar, vanilla extract, and red food coloring until evenly combined.
- Incorporate dry ingredients and buttermilk: Gradually fold in the dry ingredients and buttermilk alternately, starting and ending with the dry mixture. Be careful not to overmix.
Step 2: Bake and Roll the Cake
- Pour and spread batter: Pour the batter into the prepared jelly roll pan and spread it evenly using an offset spatula. Tap the pan gently on the counter to remove air bubbles.
- Bake: Bake for 10-12 minutes, or until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean.
- Prepare a towel: While the cake bakes, lay a clean kitchen towel on the counter and sprinkle it generously with powdered sugar.
- Roll the cake: Once baked, carefully invert the cake onto the prepared towel. Peel off the parchment paper, then roll the cake (with the towel inside) starting from the short end. Let it cool completely while rolled.
Step 3: Make the Oreo Filling
- Cream butter and cream cheese: In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Add powdered sugar and vanilla: Gradually beat in the powdered sugar and vanilla extract until fluffy.
- Fold in Oreos: Gently fold in the crushed Oreo cookies until evenly distributed.
Step 4: Assemble the Cake Roll
- Unroll the cake: Carefully unroll the cooled cake. Spread the Oreo cream filling evenly across the surface, leaving a ½-inch border around the edges.
- Re-roll the cake: Gently re-roll the cake (without the towel), being careful not to squeeze out the filling. Wrap the roll tightly in plastic wrap and refrigerate for at least 1 hour to set.
Step 5: Add the Topping
- Whip the cream: In a cold mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- Decorate the roll: Spread or pipe the whipped cream over the top of the roll. Sprinkle with crushed Oreos and drizzle with melted chocolate for a finishing touch.
Step 6: Serve and Enjoy
- Slice the cake roll with a sharp serrated knife, wiping the blade clean between cuts for neat slices. Serve chilled for the best texture.
Ingredient Background
- Cocoa Powder: Adds subtle chocolate undertones to the red velvet flavor.
- Vinegar: Activates the baking soda and enhances the cake’s vibrant red color.
- Buttermilk: Contributes moisture and a slight tang that balances the sweetness.
- Oreos: Provide a familiar crunch and flavor that contrasts beautifully with the smooth filling.
Technique Tips
- Use room-temperature ingredients: This ensures a smooth batter and evenly baked cake.
- Don’t overbake: Keep an eye on the cake to prevent it from drying out, as a dry cake will crack when rolled.
- Work quickly when rolling: Rolling the cake while it’s still warm helps it hold its shape without cracking.
- Chill before slicing: Refrigerating the roll ensures clean, firm slices that hold their shape.
Alternative Presentation Ideas
- Festive Decorations: Add red and green sprinkles for Christmas or pink and white sprinkles for Valentine’s Day.
- Heart-Shaped Roll: Use a heart-shaped cake roll mold for a romantic presentation.
- Drizzle Variation: Try white chocolate or caramel instead of melted dark chocolate for the topping.
Additional Tips for Success
- Sift powdered sugar: To avoid lumps in the filling and topping, always sift powdered sugar.
- Crush Oreos finely: A fine texture for the Oreo crumbs ensures an even filling.
- Practice patience: Let the cake cool fully before unrolling to avoid tearing.
Recipe Variations
- Mint Oreo Roll: Use Mint Oreos and add a touch of peppermint extract to the filling.
- Peanut Butter Twist: Mix in 2 tablespoons of peanut butter to the cream cheese filling for a nutty flavor.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend in the cake batter and gluten-free sandwich cookies for the filling.
- Vegan Version: Substitute plant-based cream cheese, butter, and non-dairy whipping cream.
Freezing and Storage
- Freeze the Cake Roll: Wrap the fully assembled roll tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
- Store in the Fridge: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Healthier Twist Ideas
- Lower Sugar: Reduce the sugar in the filling by ¼ cup for a less sweet dessert.
- Whole Wheat Flour: Replace half the all-purpose flour with whole wheat flour for added fiber.
- Light Cream Cheese: Use reduced-fat cream cheese to cut calories.
Serving Suggestions for Events
- Holiday Dessert Table: Place the cake roll on a decorative platter with holiday-themed accents.
- Birthday Treat: Add candles or a chocolate “Happy Birthday” topper for a celebratory look.
- Tea Party Centerpiece: Slice the roll and serve it alongside other finger desserts and hot tea.
Special Equipment
- Jelly Roll Pan: A 10×15-inch pan is ideal for creating a thin, pliable cake layer.
- Offset Spatula: Helps spread batter and filling evenly.
- Serrated Knife: Essential for cleanly slicing the rolled cake.
Frequently Asked Questions
- 1. Can I use store-bought whipped cream? Yes, but freshly whipped cream holds its shape better and tastes more luxurious.
- 2. Why did my cake crack when I rolled it? Cracking often happens if the cake cools too much before rolling. Roll it while warm for best results.
- 3. Can I make the cake roll ahead of time? Absolutely! You can assemble the roll up to 1 day in advance and store it in the refrigerator.
- 4. Can I double the recipe? Yes, but use two pans to bake the cakes, as one pan may not hold double the batter.
- 5. What’s the best way to crush Oreos? Place them in a zip-top bag and use a rolling pin or pulse them in a food processor.
- 6. How do I prevent the filling from oozing out? Leave a small border around the edges when spreading the filling to prevent overflow during rolling.
- 7. Can I skip the food coloring? Yes, the cake will taste the same, but it won’t have the signature red velvet color.
- 8. How long will the cake roll stay fresh? It’s best enjoyed within 2-3 days when stored in the refrigerator.
Conclusion
The Red Velvet Oreo Cake Roll Explosion is a show-stopping dessert that delivers on both flavor and presentation. From the vibrant red sponge cake to the creamy, Oreo-studded filling and decadent toppings, every bite is a celebration. Perfect for any occasion, this recipe is sure to become a favorite in your baking repertoire. Gather your ingredients, roll up your sleeves, and prepare to wow your family and friends with this unforgettable dessert!
Print
Red Velvet Oreo Cake Roll Explosion
- Total Time: 2 hours, 42 minutes
- Yield: 10 servings 1x
Ingredients
Scale
For the Red Velvet Cake Roll
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 4 large eggs, at room temperature
- ⅔ cup granulated sugar
- 2 tablespoons vegetable oil
- 1 teaspoon distilled white vinegar
- 1 teaspoon vanilla extract
- 1–2 teaspoons red food coloring (gel recommended)
- ⅓ cup buttermilk, at room temperature
For the Oreo Cream Filling
- 8 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 10 Oreo cookies, finely crushed
For the Topping
- ½ cup heavy whipping cream
- 2 tablespoons powdered sugar
- 5 Oreo cookies, roughly crushed
- 2 ounces melted dark or milk chocolate (for drizzling)
Instructions
Step 1: Prepare the Cake Batter
- Preheat the oven: Set your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper. Lightly grease the parchment.
- Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Beat eggs and sugar: In a large mixing bowl, use an electric mixer to beat the eggs and granulated sugar for 4-5 minutes, or until the mixture becomes thick and pale.
- Add wet ingredients: Gently fold in the vegetable oil, vinegar, vanilla extract, and red food coloring until evenly combined.
- Incorporate dry ingredients and buttermilk: Gradually fold in the dry ingredients and buttermilk alternately, starting and ending with the dry mixture. Be careful not to overmix.
Step 2: Bake and Roll the Cake
- Pour and spread batter: Pour the batter into the prepared jelly roll pan and spread it evenly using an offset spatula. Tap the pan gently on the counter to remove air bubbles.
- Bake: Bake for 10-12 minutes, or until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean.
- Prepare a towel: While the cake bakes, lay a clean kitchen towel on the counter and sprinkle it generously with powdered sugar.
- Roll the cake: Once baked, carefully invert the cake onto the prepared towel. Peel off the parchment paper, then roll the cake (with the towel inside) starting from the short end. Let it cool completely while rolled.
Step 3: Make the Oreo Filling
- Cream butter and cream cheese: In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Add powdered sugar and vanilla: Gradually beat in the powdered sugar and vanilla extract until fluffy.
- Fold in Oreos: Gently fold in the crushed Oreo cookies until evenly distributed.
Step 4: Assemble the Cake Roll
- Unroll the cake: Carefully unroll the cooled cake. Spread the Oreo cream filling evenly across the surface, leaving a ½-inch border around the edges.
- Re-roll the cake: Gently re-roll the cake (without the towel), being careful not to squeeze out the filling. Wrap the roll tightly in plastic wrap and refrigerate for at least 1 hour to set.
Step 5: Add the Topping
- Whip the cream: In a cold mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- Decorate the roll: Spread or pipe the whipped cream over the top of the roll. Sprinkle with crushed Oreos and drizzle with melted chocolate for a finishing touch.
Step 6: Serve and Enjoy
- Slice the cake roll with a sharp serrated knife, wiping the blade clean between cuts for neat slices. Serve chilled for the best texture.
- Prep Time: 30 minutes
- Chill time: 2 hours (including rolling and setting)
- Cook Time: 12 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 35g
- Fat: 18g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g