Preheat your oven to 350°F (175°C) and line a 10×15-inch baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the red food coloring, eggs, vegetable oil, vanilla extract, buttermilk, and vinegar. Mix until the batter is smooth and well combined.
Pour the batter onto the prepared baking sheet and spread it evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the filling by whipping the heavy cream until stiff peaks form. In another bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the whipped cream and crushed Oreos.
Once the cake is done, remove it from the oven and allow it to cool for about 5 minutes. Then, place a clean kitchen towel over the cake and flip it onto the towel. Carefully remove the parchment paper.
Starting from one end, gently roll the cake up with the towel to help it keep its shape. Let the cake cool completely in the rolled-up position.
Once the cake has cooled, unroll it and spread the Oreo filling evenly across the cake. Roll the cake back up carefully, this time without the towel.
Transfer the rolled cake to a serving platter and refrigerate for at least 30 minutes to allow it to set.
Before serving, garnish with additional crushed Oreos on top and dust with powdered sugar if desired. Slice into rounds and enjoy!
Tips for Serving and Storing:
Serving: For an extra touch, drizzle with chocolate sauce or top with a dollop of whipped cream. This cake roll pairs perfectly with a glass of milk or a cup of coffee for a delightful dessert experience.
Storing: Store any leftover cake roll in an airtight container in the refrigerator for up to 3 days. This dessert can also be frozen for up to a month. Just wrap it tightly in plastic wrap and foil before freezing, and allow it to thaw in the fridge before serving.
Variants:
Chocolate Oreo Cake Roll: For a richer flavor, swap the red velvet cake with a classic chocolate cake recipe. The Oreo filling will complement the deep chocolate taste wonderfully.
Oreo Mint Cake Roll: Add a twist by incorporating a mint-flavored filling. Simply substitute some of the cream cheese with mint extract to give this dessert a refreshing kick.
Nutty Cake Roll: Add crushed nuts, such as pecans or walnuts, into the Oreo filling for a crunchy texture that pairs nicely with the soft red velvet cake.
FAQ:
Can I use regular food coloring instead of red food coloring? Red food coloring is essential to achieve the iconic red velvet color. Other colors might alter the taste or look of the cake, so it’s best to stick to red food coloring.
What if I don’t have buttermilk? If you don’t have buttermilk, you can make a quick substitute by mixing 1/2 cup of milk with 1/2 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes before using it in the recipe.
Can I use store-bought frosting instead of making the Oreo filling? While homemade filling provides the best flavor and texture, store-bought cream cheese frosting can work as a quick alternative if you’re short on time.
Can I make this cake roll in advance? Yes! You can make the cake roll a day ahead of time. Just store it in the fridge and garnish just before serving to keep it fresh and appealing.
Is it possible to make this cake gluten-free? Yes, you can use a gluten-free flour blend in place of regular flour to make the cake gluten-free. Ensure that all other ingredients, including the Oreo cookies, are gluten-free.
This Red Velvet Oreo Cake Roll is a fun and creative dessert that combines the flavors of two classic treats into one stunning dish. Perfect for any occasion, this cake will not disappoint!
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