Red Velvet Oreo Cake Roll
Red Velvet Oreo Cake Roll
Ingredients:
1 box red velvet cake mix
3 large eggs
1/2 cup vegetable oil
1 cup water
1 teaspoon vanilla extract
1/4 cup powdered sugar (for dusting)
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
10 Oreo cookies, crushed
Directions:
Preheat your oven to 350°F (175°C) and line a 15×10 inch baking sheet with parchment paper.
Prepare the red velvet cake mix according to the package instructions, mixing the cake mix, eggs, oil, water, and vanilla extract until smooth.
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, lay a clean kitchen towel on a flat surface and dust it with powdered sugar.
Once the cake is done, remove it from the oven and carefully flip it onto the towel. Gently peel off the parchment paper.
Roll the cake up with the towel inside, then set it aside to cool completely.
In a medium bowl, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and fluffy.
Once the cake has cooled, unroll it carefully and spread a generous layer of the cream cheese frosting over the cake.
Sprinkle the crushed Oreo cookies evenly over the frosting.
Roll the cake back up, starting from the short side, and wrap it tightly in plastic wrap.
Chill in the refrigerator for at least 1 hour before slicing and serving.
Dust with powdered sugar before serving for an extra touch.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 1 hour 35 minutes
Kcal: 350 kcal | Servings: 8 servings
