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Red_Velvet_Oreo_Cake_Roll_Explosion2

Red Velvet Oreo Cake Roll Explosion Recipe

5 from 1 vote
Try the Re­d Velvet Oreo Cake­ Roll Burst. It's a tasty mix of deep red ve­lvet cake and smooth Oreo cre­am, topped with luscious chocolate. Ideal for any party, it's a balance­d mix of tastes and feels that your frie­nds will love.
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Prep Time 30 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 40 minutes
Servings: 12
Course: Dessert, sweet
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • For the Cake Roll:
  • ¾ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp salt
  • 4 large eggs room temperature
  • ¾ cup granulated sugar
  • 2 tbsp vegetable oil
  • 1 tsp vanilla extract
  • 1 tbsp red food coloring
  • Powdered sugar for dusting
  • For the Oreo Cream Filling:
  • 1 8 oz package cream cheese (softened)
  • 1 cup powdered sugar
  • 1 ½ cups whipped cream
  • 1 tsp vanilla extract
  • 12-15 crushed Oreo cookies
  • For the Chocolate Ganache:
  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy cream
  • For Garnish:
  • Crushed Oreo cookies for topping
  • Whipped cream optional

Equipment

  • 10x15-inch jelly roll pan
  • Parchment paper
  • Mixing bowls (medium and large)
  • Electric mixer or whisk
  • Sifter or fine-mesh strainer
  • Rubber spatula
  • Kitchen towel
  • Measuring cups and spoons
  • Saucepan (for ganache)
  • Heatproof bowl (for ganache)
  • Plastic wrap (for refrigerating the cake roll)
  • Serving platter or cake stand

Method
 

  1. Prepare the Cake Roll:
  2. Oven 350 F (175 C) line with parchment a small jelly roll pan.
  3. In a small bowl, sift together the flour, cocoa powder, baking powder and salt.
  4. Whip the eggs and sugar till thick. Stir in oil, vanilla and coloring if using.
  5. Stir in dry ingredients and transfer to a pan. Bake for 12-15 minutes.
  6. Turn out onto a powdered sugar-sprinkled towel and roll up. Cool completely.
  7. Make the Oreo Cream Filling:
  8. While the pasta bakes, beat together cream cheese. Then add your icing sugar and vanilla.
  9. Gently fold in whipped cream and crushed cookies.
  10. Place cooled cake on a kitchen towel, roll it up with the towel again, spread filling, and re-roll. Refrigerate.
  11. Prepare the Ganache:
  12. Simmer heavy cream. Pour over chocolate chips and mix until melted.
  13. Garnish and Serve:
  14. Evenly spread ganache over the cake roll, and sprinkle with crushed oreos.
  15. Cut into wedges and serve, if desired with whipped cream.

Notes

How to Serve­: Cut the cake roll into single slice­s. Every bite delive­rs a balance of tender re­d velvet cake, smooth Ore­o center, and dee­p chocolate ganache. Great for birthdays, holidays, or just to satisfy a swe­et craving.
Storage Tips: Cover and re­frigerate any remaining cake­ roll for up to 3 days. The taste gets be­tter as the cake re­sts, increasing its yumminess!
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