Description
Indulgent red velvet oreo cake roll weaves magical dessert dreams with creamy chocolate swirls and velvety texture. Sinful layers promise rich satisfaction that melts gracefully across eager palates, drawing you into pure dessert bliss.
Ingredients
Scale
Cake Base Ingredients:
- 1 1/2 cups (180 grams) all-purpose flour
- 1 cup (200 grams) granulated sugar
- 1/2 cup (50 grams) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Liquid Ingredients:
- 1 cup (240 milliliters) buttermilk
- 1/2 cup (120 milliliters) vegetable oil
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Instructions
- Prepare the oven environment by heating to 350F (175C). Coat a 15×10-inch jelly roll pan with parchment paper and a light grease layer.
- Craft the cake foundation by sifting dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt into a mixing bowl. Whisk wet components separately: buttermilk, vegetable oil, eggs, red food coloring, vanilla extract, and vinegar. Gently incorporate wet mixture into dry ingredients until just combined.
- Transfer batter into prepared pan, ensuring even distribution. Bake for 12-15 minutes until a toothpick emerges clean from the center.
- Create a powdered sugar-dusted kitchen towel on a flat surface. Immediately after baking, invert cake onto towel. Carefully remove parchment paper and roll cake with towel from one short edge. Allow complete cooling.
- Whip cream cheese and butter until silky smooth. Gradually fold in powdered sugar until achieving a fluffy consistency. Incorporate vanilla extract and fold in crushed Oreo cookies.
- Carefully unroll cooled cake and spread cream cheese mixture evenly across surface. Re-roll cake without towel, positioning seam-side down on serving platter.
- Prepare chocolate ganache by heating heavy cream until barely simmering. Pour over dark chocolate chips, stirring until achieving a glossy, smooth texture. Allow brief cooling before drizzling over cake roll.
- Let ganache set completely before slicing and presenting the decadent dessert.
Notes
- Perfectly line the jelly roll pan with parchment paper, ensuring smooth edges to prevent cake sticking and create clean cake boundaries.
- Use room temperature ingredients like eggs and buttermilk to guarantee a smoother, more evenly mixed batter with better rising potential.
- Crush Oreo cookies finely but maintain some texture for an interesting filling that provides delightful cookie crunch throughout the cake roll.
- When rolling the cake, work quickly while it’s warm to prevent cracking and maintain a flexible, smooth texture that will hold its shape when filled.
- Prep Time: 25 minutes
- Cook Time: 12-15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 249 kcal
- Sugar: 20 g
- Sodium: 208 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 37 mg