Why You’ll Love This Recipe
- Combines classic red velvet with the modern twist of Oreos.
- The cream cheese filling adds a tangy sweetness that complements the rich cake.
- Topped with velvety chocolate ganache and crunchy Oreo crumbs for ultimate indulgence.
- A show-stopping dessert that’s surprisingly simple to make.
- Perfect for holidays, birthdays, or any occasion that calls for a decadent treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Red Velvet Cake:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cocoa powder
- 1 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1 cup buttermilk
- 2 tbsp red food coloring
- 1 tsp white vinegar
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 cup crushed Oreo cookies (plus extra for garnish)
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Directions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it. - Make the Red Velvet Cake:
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cocoa powder. In a separate bowl, mix vegetable oil, egg, vanilla extract, buttermilk, red food coloring, and vinegar. Combine wet and dry ingredients until smooth. - Bake the Cake:
Spread the batter evenly in the prepared jelly roll pan. Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean. Cool for 5 minutes. - Roll the Cake:
While still warm, roll the cake tightly with the parchment paper, starting from the shorter side. Place the roll seam side down on a wire rack to cool completely. - Make the Cream Cheese Filling:
Beat cream cheese and butter until smooth. Gradually add powdered sugar and beat until fluffy. Fold in crushed Oreo cookies. - Fill the Cake:
Unroll the cooled cake carefully. Spread the cream cheese filling evenly, leaving a small border. Re-roll the cake, removing the parchment paper as you go. Wrap in plastic wrap and refrigerate for at least 30 minutes. - Prepare the Ganache:
Heat heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and stir in chocolate chips until smooth. - Assemble the Cake Roll:
Remove the chilled cake roll and place it on a serving platter. Drizzle the ganache over the top, letting it cascade down the sides. - Garnish:
Sprinkle extra crushed Oreo cookies over the ganache.
Servings and Timing
- Servings: 8-10 slices
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Chill Time: 30 minutes
- Total Time: 1 hour 10 minutes
Variations
- Nutty Twist: Add crushed pecans or walnuts to the cream cheese filling for added texture.
- Different Cookies: Swap out Oreos for your favorite cookies, such as chocolate chip or vanilla wafers.
- White Chocolate Ganache: Use white chocolate chips instead of semi-sweet chocolate for a creamy, sweet ganache.
- Gluten-Free: Substitute the flour with a 1:1 gluten-free baking mix.
- Dye-Free Version: Skip the red food coloring for a natural velvet cake roll.
Storage/Reheating
- Storage: Wrap the cake roll tightly in plastic wrap and store in the refrigerator for up to 5 days.
- Freezing: Freeze the cake roll (without ganache) for up to 2 months. Thaw overnight in the refrigerator before garnishing.
- Reheating: This cake is best enjoyed chilled or at room temperature, so reheating is not necessary.
FAQs
How do I prevent the cake from cracking while rolling?
Roll the cake while it is still warm to keep it pliable and less prone to cracking.
Can I use store-bought frosting instead of homemade filling?
Yes, store-bought cream cheese frosting works as a quick substitute.
Can I make the cake roll ahead of time?
Absolutely! Prepare and fill the cake roll a day in advance, then add ganache and garnish before serving.
What can I use instead of buttermilk?
You can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar.
Why is my ganache too runny?
Ganache can become runny if the cream is too hot. Let it cool slightly before stirring in the chocolate.
How do I crush the Oreos?
Place Oreos in a zip-top bag and crush them with a rolling pin or pulse them in a food processor.
Can I skip the ganache topping?
Yes, the cake roll is delicious even without ganache, but it adds an extra layer of decadence.
Can I add food coloring to the filling?
Yes, a few drops of food coloring can make the filling more festive for holidays or special occasions.
How do I ensure my cake doesn’t stick to the pan?
Use parchment paper and lightly grease it to prevent sticking.
Can I double the recipe for a larger crowd?
Yes, double the ingredients and use two jelly roll pans for baking.
Conclusion
The Red Velvet Oreo Cake Roll Explosion is a dessert that delivers on both flavor and presentation. With its moist red velvet cake, creamy Oreo-studded filling, and rich ganache drizzle, it’s a guaranteed crowd-pleaser. Whether for a special event or just to treat yourself, this cake roll is a showstopper worth making again and again. Enjoy every decadent bite!
Red Velvet Oreo Cake Roll Explosion Recipe
- Total Time: 1 hour 10 minutes (Chill Time: 30 minutes)
- Yield: 8–10 slices
- Diet: Vegetarian
Description
A rich and decadent Red Velvet Oreo Cake Roll Explosion recipe featuring moist red velvet cake, tangy Oreo-studded cream cheese filling, and a luxurious chocolate ganache. Perfect for holidays, birthdays, or special occasions, this show-stopping dessert is easy to make and unforgettable to enjoy.
Ingredients
For the Red Velvet Cake:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cocoa powder
- 1 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1 cup buttermilk
- 2 tbsp red food coloring
- 1 tsp white vinegar
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 cup crushed Oreo cookies (plus extra for garnish)
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Instructions
- Preheat the Oven
Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it. - Make the Red Velvet Cake
- In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and cocoa powder.
- In a separate bowl, mix oil, egg, vanilla, buttermilk, red food coloring, and vinegar.
- Gradually mix wet ingredients into dry until smooth.
- Bake the Cake
Spread the batter evenly in the prepared pan. Bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes. - Roll the Cake
While still warm, roll the cake with parchment paper starting from the shorter side. Place seam side down to cool completely. - Make the Cream Cheese Filling
- Beat cream cheese and butter until smooth.
- Gradually add powdered sugar and beat until fluffy.
- Fold in crushed Oreo cookies.
- Fill the Cake
- Carefully unroll the cooled cake and spread the filling evenly, leaving a small border.
- Re-roll the cake while peeling away parchment. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Prepare the Ganache
- Heat cream in a saucepan until it simmers. Remove from heat and stir in chocolate chips until smooth.
- Assemble the Cake Roll
- Drizzle ganache over the chilled cake roll.
- Garnish with extra crushed Oreo cookies.
Notes
- For best results, roll the cake while still warm to avoid cracks.
- Refrigerate for at least 30 minutes before slicing for clean cuts.
- Cake can be prepared a day ahead and garnished just before serving.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
