Velvet Oreo Cake Roll (Print Version)
# Ingredients:
→ Cake Roll
01 -
1 tbsp red food color
02 -
¾ cup white sugar
03 -
½ tsp salt
04 -
¼ cup cocoa powder (unsweetened)
05 -
1 tsp vanilla
06 -
¾ cup plain flour
07 -
2 tbsp neutral oil, like vegetable
08 -
1 tsp baking powder
09 -
Powdered sugar, for dusting
10 -
4 large eggs at room temp
→ Oreo Cream Filling
11 -
1½ cups whipped topping
12 -
A pack of cream cheese (8 oz), softened
13 -
12-15 crushed Oreo cookies
14 -
1 tsp vanilla
15 -
1 cup confectioners' sugar
→ Chocolate Ganache
16 -
½ cup heavy cream
17 -
1 cup chocolate chips (semi-sweet)
→ Garnish
18 -
Optional whipped topping
19 -
Extra crushed Oreos for decoration
# Instructions:
01 -
Get your oven ready by preheating it to 350°F (175°C). Lay parchment paper on a sheet pan.
02 -
Combine flour, baking powder, cocoa, and salt by sifting them. Whip eggs with sugar until fluffy in another bowl. Blend in oil, red coloring, and vanilla. Gently fold in dry mix.
03 -
Pour batter into pan and bake for 12-15 minutes. Flip onto a sugar-coated towel while warm, then roll it up carefully. Let it fully cool.
04 -
Cream the softened cream cheese first, then mix in vanilla and sugar. Gently stir in whipped topping and crushed Oreos.
05 -
Unroll the cake after cooling down, cover it with filling, and roll it up again. Chill it in the fridge.
06 -
Heat the heavy cream until it's steaming, then pour it over the chocolate chips. Stir until smooth and creamy.
07 -
Top the cake roll with ganache and sprinkle crushed Oreo bits over it. Add whipped cream on the side, if you'd like.
# Notes:
01 -
Keep chilled in the fridge for up to 3 days.
02 -
Tastes even better after resting overnight.
03 -
Great choice for celebrations or gatherings.