Velvet Roll Oreo (Print Version)
# Ingredients:
→ Cake Roll
01 -
1 tbsp red food coloring
02 -
2 tbsp vegetable oil
03 -
4 large eggs at room temperature
04 -
½ tsp salt
05 -
1 tsp vanilla extract
06 -
¾ cup sugar
07 -
¾ cup all-purpose flour
08 -
¼ cup cocoa powder (unsweetened)
09 -
1 tsp baking powder
10 -
Powdered sugar to sprinkle
→ Oreo Cream Filling
11 -
12-15 crushed Oreo cookies
12 -
1½ cups whipped cream
13 -
1 cup powdered sugar
14 -
1 package cream cheese (8 oz), softened
15 -
1 tsp vanilla extract
→ Chocolate Ganache
16 -
½ cup heavy cream
17 -
1 cup chocolate chips (semi-sweet)
→ Garnish
18 -
Optional whipped cream
19 -
Crushed Oreos as topping
# Instructions:
01 -
Heat your oven to 350°F (175°C). Cover a jelly roll pan with parchment paper.
02 -
Combine and sift flour, cocoa, salt, and baking powder. In another bowl, mix eggs and sugar until thick. Add vanilla, food coloring, and oil, then fold in dry ingredients.
03 -
Pour mixture into your prepared pan. Bake for 12-15 minutes, then place on a towel dusted with powdered sugar. Roll it up warm and let it cool off.
04 -
Whip cream cheese until smooth, then mix in powdered sugar and vanilla. Gently fold in whipped cream and Oreos.
05 -
Gently unroll the cooled cake. Spread the filling across the surface, roll it back up, and refrigerate.
06 -
Warm heavy cream until it’s just simmering. Pour it over chocolate chips and stir till smooth.
07 -
Coat the cake roll with ganache and sprinkle with Oreos. Serve slices with whipped cream, if you’d like.
# Notes:
01 -
Keep in fridge for a maximum of 3 days.
02 -
The flavor gets better with time.
03 -
Great for celebrations or events.