Introduction to Red Velvet Oreo Cake Roll Explosion
Welcome to the world of indulgence with my Red Velvet Oreo Cake Roll Explosion! If you’re like me, you know that life can get hectic, and sometimes you need a quick solution to impress your loved ones. This delightful cake roll is not just a feast for the eyes; it’s a celebration of flavors that will make any occasion special. Imagine a soft, velvety cake wrapped around a luscious Oreo whipped cream filling. It’s the perfect treat for birthdays, holidays, or just because! Trust me, this recipe will become a cherished favorite in your kitchen.
Why You’ll Love This Red Velvet Oreo Cake Roll Explosion
This Red Velvet Oreo Cake Roll Explosion is a true crowd-pleaser! It’s incredibly easy to make, even for novice bakers. The vibrant red color and creamy filling make it visually stunning, while the rich flavors will have everyone coming back for seconds. Plus, it’s quick to whip up, taking just over 40 minutes from start to finish. Whether it’s a family gathering or a cozy night in, this cake roll is sure to impress!
Ingredients for Red Velvet Oreo Cake Roll Explosion
Gathering the right ingredients is the first step to creating this show-stopping dessert. Here’s what you’ll need:
- Cake Flour: This gives the cake its light and fluffy texture. You can substitute with all-purpose flour if needed.
- Unsweetened Cocoa Powder: Adds a rich chocolate flavor that complements the red velvet beautifully.
- Baking Powder: This is your leavening agent, helping the cake rise to perfection.
- Fine Salt: Just a pinch enhances the sweetness and balances the flavors.
- Large Eggs: Room temperature eggs whip up better, giving the cake a lovely volume.
- Granulated Sugar: Sweetens the cake and contributes to its moistness.
- Vegetable Oil: Keeps the cake moist and tender. You can use melted butter for a richer flavor.
- Vanilla Extract: A must-have for that warm, comforting flavor.
- White Vinegar: This might sound odd, but it reacts with the baking soda to create a tender crumb.
- Red Gel Food Coloring: This is what gives the cake its signature vibrant hue. Use sparingly for the best results.
- Milk: Adds moisture to the batter, making it easier to spread.
- Heavy Whipping Cream: The star of the filling! It whips up beautifully for a light and airy texture.
- Powdered Sugar: Sweetens the whipped cream and helps stabilize it.
- Oreo Cookies: Crushed for that delightful crunch and flavor in the filling. Feel free to use any flavor you love!
- Whipped Cream Rosettes: These are optional but add a lovely decorative touch.
- Crushed Oreos and Oreo Halves: Perfect for garnishing and making your cake look extra special.
- Red Dessert Sauce or Raspberry Coulis: A drizzle of this adds a pop of color and a burst of flavor.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing!
How to Make Red Velvet Oreo Cake Roll Explosion
Step 1: Preheat and Prepare
First things first, preheat your oven to 350°F (175°C). This is crucial for getting that perfect bake. While the oven warms up, grab a 10×15-inch jelly roll pan. Line it with parchment paper and give it a light grease. This will help the cake release easily later on. Trust me, you don’t want to lose any of that deliciousness!
Step 2: Mix Dry Ingredients
In a mixing bowl, whisk together the cake flour, cocoa powder, baking powder, and fine salt. This step is essential for ensuring that all the dry ingredients are evenly distributed. It’s like giving your cake a solid foundation. Set this bowl aside for now; we’ll come back to it shortly.
Step 3: Beat Eggs and Sugar
In a large mixing bowl, beat the room temperature eggs and granulated sugar together. You want to whip them for about 3–4 minutes until the mixture is thick and pale. It should look almost like a fluffy cloud! Now, mix in the vegetable oil, vanilla extract, white vinegar, and red gel food coloring. This is where the magic happens, turning your batter into a vibrant masterpiece!
Step 4: Combine Ingredients
Now it’s time to bring everything together. Gently fold in half of the dry ingredients into the egg mixture. Then, pour in the milk and mix until combined. Finally, fold in the remaining dry ingredients. Be careful not to overmix; we want to keep that light texture!
Step 5: Bake the Cake
Spread the batter evenly into your prepared pan. Bake it in the preheated oven for 10–12 minutes. You’ll know it’s done when the cake springs back when touched. It should be soft but not gooey. Keep an eye on it; you don’t want to overbake!
Step 6: Roll the Cake
Once the cake is out of the oven, place a clean kitchen towel on your counter and dust it with powdered sugar. Carefully turn the cake out onto the towel, peel off the parchment paper, and roll it up gently from one short end to the other. This helps shape the cake while it cools. Let it cool completely in the towel; this will help prevent cracking later.
Step 7: Prepare the Filling
While the cake cools, it’s time to whip up the filling. In a mixing bowl, whip the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form. This means it should hold its shape nicely. Now, fold in the crushed Oreos. This filling is going to be the star of your Red Velvet Oreo Cake Roll Explosion!
Step 8: Assemble the Cake Roll
Once the cake is completely cool, gently unroll it. Spread the Oreo whipped cream filling evenly over the surface. Then, re-roll the cake without the towel, placing the seam side down on a serving platter. This is where the magic of the cake roll comes together!
Step 9: Decorate
Now for the fun part—decorating! Pipe whipped cream rosettes on top of the cake. Sprinkle crushed Oreos over the top and place Oreo halves for that extra flair. Finally, drizzle with red dessert sauce or raspberry coulis for a pop of color. Your Red Velvet Oreo Cake Roll Explosion is now ready to dazzle!
Tips for Success
- Always use room temperature eggs for better volume and texture.
- Be gentle when rolling the cake to avoid cracks.
- Dust your kitchen towel with powdered sugar to prevent sticking.
- Keep an eye on the baking time; every oven is different!
- For a richer flavor, consider using melted butter instead of oil.
Equipment Needed
- Jelly Roll Pan: A 10×15-inch pan is ideal, but a similar-sized baking sheet works too.
- Parchment Paper: Essential for easy cake release; aluminum foil can be a substitute.
- Mixing Bowls: Use any size, but a large bowl is best for mixing the batter.
- Whisk: A hand whisk or electric mixer will do the job.
- Kitchen Towel: A clean towel helps with rolling; a silicone mat can work as well.
Variations
- Gluten-Free: Substitute cake flour with a gluten-free blend to make this dessert suitable for gluten-sensitive friends.
- Chocolate Lovers: Add chocolate chips to the Oreo filling for an extra chocolatey kick!
- Nutty Twist: Incorporate crushed nuts, like walnuts or pecans, into the filling for added texture and flavor.
- Vegan Option: Use flax eggs and coconut cream instead of eggs and heavy cream for a plant-based version.
- Different Flavors: Experiment with different flavored Oreos, like mint or peanut butter, to create unique variations of this cake roll.
Serving Suggestions
- Pair your Red Velvet Oreo Cake Roll Explosion with a scoop of vanilla ice cream for a delightful contrast.
- Serve with a side of fresh berries to add a refreshing touch.
- For drinks, consider a rich coffee or a sweet dessert wine.
- Presentation is key—use a beautiful cake stand to showcase your masterpiece!
FAQs about Red Velvet Oreo Cake Roll Explosion
Can I make the Red Velvet Oreo Cake Roll Explosion ahead of time?
Absolutely! You can bake the cake a day in advance and store it in the fridge. Just wait to fill and decorate it until you’re ready to serve. This way, the flavors meld beautifully!
What can I use instead of heavy whipping cream for the filling?
If you’re looking for a lighter option, you can use whipped topping or even Greek yogurt. Just keep in mind that the texture and flavor will differ slightly from the original recipe.
How do I store leftovers of the Red Velvet Oreo Cake Roll Explosion?
Store any leftovers in an airtight container in the fridge. It should stay fresh for about 3-4 days. Just be sure to enjoy it before it disappears!
Can I freeze the Red Velvet Oreo Cake Roll Explosion?
Yes, you can freeze the unfilled cake roll! Wrap it tightly in plastic wrap and then in aluminum foil. When you’re ready to enjoy it, just thaw it in the fridge and then fill it with the Oreo whipped cream.
What other flavors can I experiment with in this cake roll?
The possibilities are endless! You can try using different flavored Oreos, like mint or peanut butter, or even swap the red velvet for chocolate cake. Get creative and make it your own!
Final Thoughts
Creating the Red Velvet Oreo Cake Roll Explosion is more than just baking; it’s about crafting a moment of joy. Each slice reveals a beautiful swirl of flavors that brings smiles to faces and warmth to hearts. Whether you’re celebrating a special occasion or simply treating yourself, this cake roll is a delightful way to indulge. I love how it combines the classic charm of red velvet with the playful crunch of Oreos. So, roll up your sleeves, gather your ingredients, and let this cake roll be the star of your next gathering. You won’t regret it!
Print
Red Velvet Oreo Cake Roll Explosion: A Decadent Delight!
- Total Time: 42 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A decadent red velvet cake roll filled with Oreo whipped cream, perfect for any celebration.
Ingredients
- ¾ cup (95 g) cake flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp fine salt
- 4 large eggs, room temperature
- ¾ cup (150 g) granulated sugar
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1–2 tsp red gel food coloring
- ¼ cup (60 ml) milk
- 1½ cups heavy whipping cream, cold
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 8 Oreo cookies, crushed
- Whipped cream rosettes (for decoration)
- Crushed Oreos and Oreo halves (for decoration)
- Red dessert sauce or raspberry coulis (for drizzling)
Instructions
- Preheat oven to 350°F (175°C) and line a 10×15-inch (25×38 cm) jelly roll pan with parchment paper, lightly greasing it.
- In a bowl, whisk together cake flour, cocoa powder, baking powder, and salt. Set aside.
- In a large mixing bowl, beat eggs and sugar together for 3–4 minutes until thick and pale. Mix in vegetable oil, vanilla extract, vinegar, and red food coloring.
- Gently fold in half the dry ingredients, then milk, then the remaining dry ingredients until combined.
- Spread batter evenly into prepared pan and bake for 10–12 minutes or until the cake springs back when touched.
- While warm, turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper and roll the cake up gently in the towel (short end to short end). Let cool completely.
- Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Fold in crushed Oreos.
- Unroll the cooled cake gently and spread the Oreo whipped cream filling evenly over it. Re-roll the cake (without the towel) and place seam-side down on a serving platter.
- Pipe whipped cream rosettes on top, sprinkle crushed Oreos, place Oreo halves, and drizzle with red dessert sauce.
Notes
- Ensure the eggs are at room temperature for better volume.
- Be gentle when rolling the cake to prevent cracking.
- Use a clean kitchen towel to avoid any sticking.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg
