Red Velvet Oreo Cake Roll pairs soft cocoa sponge with a tangy cookies-and-cream swirl. Finely chopped Oreos give the filling little chocolate bites without making the cake hard to roll. A light sugar dusting lets the red spiral stand out. Make it ahead so the filling has time to firm up before slicing.
Why I Love This Recipe
This roll brings a little drama to the dessert table without needing a tall stack of cake layers. The flavor stays familiar: gentle cocoa, vanilla, tangy cream cheese, and chocolate sandwich cookies.
- A pretty cut: Each crosswise slice reveals the red and ivory swirl.
- A balanced filling: Cream cheese adds tang to the sweet cookies.
- Simple finish: A little powdered sugar replaces a thick outside frosting.
- Make-ahead friendly: Chilling helps the roll hold its shape.
What You’ll Need
- Servings: 12 slices from one cake roll
- Prep Time: 35 minutes
- Cook Time: 12–15 minutes
- Cooling Time: 1 hour
- Chill Time: 2 hours
- Total Time: About 3 hours 50 minutes
- Oven Temperature: 350°F (175°C), conventional oven
- Pan: 10 x 15 x 1-inch rimmed metal jelly-roll pan
For the sponge
- 1 teaspoon neutral oil, for greasing the pan and parchment
- 1 cup plus 1 tablespoon (130 g) all-purpose flour, spooned and leveled
- 1 tablespoon (6 g) unsweetened natural cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 4 large eggs, at room temperature
- 1/2 cup (100 g) granulated sugar
- 3 tablespoons (42 g) unsalted butter, melted and cooled
- 3 tablespoons (45 ml) buttermilk, at room temperature
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 2 teaspoons concentrated red gel food coloring
For the filling and finish
- 8 ounces (226 g) full-fat brick cream cheese, softened
- 1/4 cup (56 g) unsalted butter, softened
- 1 cup (120 g) powdered sugar, sifted, for the filling
- 1 teaspoon vanilla extract
- 9 original Oreo cookies (about 102 g), finely chopped with their creme included, pieces no larger than 1/4 inch
- 1/4 cup (30 g) powdered sugar, for the rolling towel
- 2 teaspoons powdered sugar, for finishing
Tools You Need
- 10 x 15 x 1-inch rimmed metal jelly-roll pan
- Parchment paper
- Electric hand mixer or stand mixer
- Mixing bowls, including a large glass bowl
- Fine-mesh sieve and flexible spatula
- Clean, thin, lint-free kitchen towel
- Wire cooling rack
- Offset spatula
- Plastic wrap and a serrated slicing knife
How to Make Red Velvet Oreo Cake Roll
Get the towel ready before baking. The first roll happens as soon as the sponge comes out of the oven.
Step 1: Prepare the Pan and Dry Ingredients
Heat the oven to 350°F (175°C) with a rack in the middle.
Use 1 teaspoon neutral oil to lightly grease a 10 x 15 x 1-inch rimmed metal jelly-roll pan, line the bottom and sides with parchment, then lightly grease the parchment.
Spread the clean towel flat and sift 1/4 cup (30 g) powdered sugar evenly over a cake-sized area.
Sift 1 cup plus 1 tablespoon (130 g) all-purpose flour, 1 tablespoon (6 g) natural cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon fine salt into a bowl.
Step 2: Make the Batter
Beat 4 large eggs and 1/2 cup (100 g) granulated sugar on high speed for 5–7 minutes, until thick and pale. A ribbon of batter should sit briefly on the surface before sinking.
In a small bowl, stir 3 tablespoons (42 g) melted and cooled unsalted butter, 3 tablespoons (45 ml) buttermilk, 1 teaspoon white vinegar, 1 teaspoon vanilla extract, and 2 teaspoons red gel food coloring together.
Beat the red butter mixture into the eggs on low speed just until blended.
Fold in the sifted flour mixture in two additions with a spatula. Stop when no dry streaks remain; keep as much air in the batter as possible.
Step 3: Bake the Sponge
Spread all the batter evenly into the prepared pan, reaching the corners without pressing out its air.
Bake for 12–15 minutes, until the center springs back gently and a toothpick comes out without wet batter. Start checking at 12 minutes so the thin cake does not dry out.
Step 4: Roll and Cool the Cake
Loosen the cake edges and carefully turn the cake onto the towel dusted with 1/4 cup (30 g) powdered sugar.
Peel away the parchment while the cake is still warm.
Starting at a short end, gently roll the cake with the towel inside. Keep it snug without squeezing or flattening the sponge.
Set the towel-wrapped roll seam-side down on a rack and cool completely, about 1 hour. Do not add filling while the sponge is warm.
Step 5: Make the Oreo Filling
Beat 8 ounces (226 g) softened cream cheese and 1/4 cup (56 g) softened unsalted butter until smooth, about 1 minute.
Beat in 1 cup (120 g) sifted powdered sugar and 1 teaspoon vanilla extract on low speed, then beat just until creamy.
Fold in 9 finely chopped original Oreo cookies (about 102 g), including their creme. Keep the pieces no larger than 1/4 inch so they do not tear the sponge.
If the filling feels loose, refrigerate it for 10–15 minutes, until spreadable. It should hold soft ridges rather than run off the spatula.
Step 6: Fill and Chill the Roll
Carefully open the completely cooled cake, leaving a gentle curl at its inner edge rather than forcing it flat.
Spread all the Oreo filling over the sponge in an even layer. Leave a 1/2-inch border along the sides and a 1-inch border at the far short end.
Roll the cake from the same short end, using the towel to guide it and keeping the towel out of the filling.
Set the roll seam-side down, wrap in plastic wrap, and refrigerate for at least 2 hours, until the filling is firm enough to slice.
Step 7: Dust, Slice, and Serve
Unwrap the chilled roll and sift 2 teaspoons powdered sugar lightly over the top.
Cut crosswise into 12 slices, about 3/4 inch thick, using a serrated knife with a gentle sawing motion. Wipe the blade between slices.
Serve the slices chilled or let them stand for 10 minutes for a softer bite. Return the remaining cake to the refrigerator promptly.
Why This Recipe Works (Quick Science)
Beating the eggs with sugar builds tiny air pockets that help the thin sponge rise. Gentle folding keeps that air in place. Buttermilk and vinegar add acidity, while a little butter keeps the crumb tender.
Rolling the sponge while warm helps it bend before it cools. The first roll gives it a curved shape to follow when the filling goes in. Cream cheese and butter firm up in the refrigerator, which helps the swirl stay neat. Small cookie pieces spread through the filling without creating large lumps that push through the cake.
Common Mistakes to Avoid
- Using a large sheet pan: A different pan size changes the cake thickness and bake time. Use the listed jelly-roll pan.
- Overbaking: Dry sponge is more likely to split. Look for a gentle spring in the center.
- Waiting before the first roll: Have the sugared towel ready before the cake finishes baking.
- Filling a warm cake: Warm sponge softens the butter and makes the filling slide.
- Leaving big cookie chunks: Chop them small so the roll bends without tearing.
- Skipping the chill: The filling needs time to firm before you cut it.
Pro Tips
- Weigh the flour for the most consistent batter. Too much flour makes the sponge less flexible.
- Use full-fat brick cream cheese. Tub-style spread can make a softer filling.
- Concentrated gel color gives a deep red shade without adding much liquid. Color strength varies by brand.
- A small surface crack can be turned underneath when you reroll. If the cake breaks apart, layer pieces and filling in dessert cups instead.
Leftovers and Storage
Store the roll tightly covered in the refrigerator for up to 3 days. The cookie pieces will soften as they sit, giving the filling a more cake-like bite.
For longer storage, wrap the chilled roll tightly in plastic wrap, then foil, and freeze for up to 1 month. Thaw overnight in the refrigerator and add the finishing sugar after thawing.
Macros Information
Estimated per slice, based on 12 slices. Values vary with brands and how much towel sugar sticks to the cake; these estimates include the full listed sugar amounts.
- Calories: 310
- Protein: 5 g
- Carbohydrates: 40 g
- Fat: 15 g
- Saturated Fat: 8 g
- Fiber: 1 g
- Sugar: 28 g
- Sodium: 270 mg
Frequently Asked Questions (FAQ)
Q: Can I make Red Velvet Oreo Cake Roll a day ahead?
A: Yes. Keep the filled roll wrapped in the refrigerator overnight. Dust with the finishing sugar just before slicing.
Q: Do I remove the creme from the Oreos?
A: No. Chop the whole cookies, including their creme, and fold everything into the filling.
Q: Can I use Double Stuf cookies?
A: Original cookies give the intended balance of crumbs and creme. Double Stuf changes that balance and can make the filling sweeter and softer.
Q: Why did my sponge crack?
A: It may have baked too long, cooled before its first roll, or been forced flat during filling. A small crack does not change the flavor.
Q: Can I replace the buttermilk?
A: For the listed 3 tablespoons, mix 2 3/4 tablespoons milk with 3/4 teaspoon lemon juice or white vinegar. Let stand for 5 minutes. Keep the separate teaspoon of vinegar in the batter as written.
Q: Can I use Dutch-process cocoa?
A: Natural cocoa is the intended choice for this batter. Dutch-process cocoa changes the acidity and may make the red shade less bright.
Q: Can I bake this in a 9 x 13-inch pan?
A: That pan makes a thicker sheet that rolls differently. Use the listed 10 x 15-inch pan for this method and timing.
Q: Does the cake need to stay refrigerated?
A: Yes. The cream cheese filling needs refrigeration. Take out only what you plan to serve and avoid leaving it out for more than 2 hours.
Q: Can I leave out the red coloring?
A: Yes. The cake will have a pale cocoa shade rather than the signature red, but it can still be rolled and filled the same way.
Final Thoughts
Red Velvet Oreo Cake Roll makes a lovely dessert when you want a soft sponge and a creamy cookie swirl in every slice. Give the cake time to cool and chill, then let that pretty spiral do the work. Leave a comment and share how your roll turned out. Happy cooking!