Velvet Oreo Roll (Print Version)
# Ingredients:
→ Cake Roll
01 -
½ tsp salt
02 -
2 tbsp vegetable oil
03 -
¾ cup granulated sugar
04 -
1 tbsp red food coloring
05 -
4 large eggs, room temperature
06 -
¾ cup all-purpose flour
07 -
1 tsp vanilla extract
08 -
Powdered sugar for dusting
09 -
¼ cup unsweetened cocoa powder
10 -
1 tsp baking powder
→ Oreo Cream Filling
11 -
12-15 crushed Oreo cookies
12 -
1 cup powdered sugar
13 -
1 tsp vanilla extract
14 -
1 (8 oz) package cream cheese, softened
15 -
1½ cups whipped cream
→ Chocolate Ganache
16 -
½ cup heavy cream
17 -
1 cup semi-sweet chocolate chips
→ Garnish
18 -
Whipped cream (optional)
19 -
Crushed Oreo cookies for topping
# Instructions:
01 -
Set the oven to 350°F (175°C) and get a jelly roll pan ready by lining it with parchment paper.
02 -
First, sift together cocoa powder, flour, baking powder, and salt. In another bowl, whisk the eggs and sugar until thick. Add in red food coloring, vanilla, and oil, then gently stir in the dry mixture.
03 -
Pour the batter into the pan and bake for 12-15 minutes. Flip it onto a kitchen towel dusted with powdered sugar, roll it up, and let it cool.
04 -
Start by beating cream cheese, then add vanilla and powdered sugar. Gently fold in the whipped cream and crushed Oreos.
05 -
Carefully unroll the cooled cake, spread the filling evenly, and roll it back up. Chill in the fridge.
06 -
Heat up the heavy cream until warm, pour it over chocolate chips, and stir until smooth and glossy.
07 -
Coat the cake roll with ganache and top it with crushed Oreos. Serve it up with optional whipped cream if you’d like.
# Notes:
01 -
Keep this in the fridge for up to 3 days.
02 -
It tastes even better after sitting for a while.
03 -
Great choice for fancy gatherings!