Go Back
Red Velvet Oreo Swiss Roll Cake

Red Velvet Oreo Swiss Roll Cake

A soft, fluffy red velvet sponge cake rolled with a creamy vanilla filling and crushed Oreo cookies. This elegant dessert is perfect for holidays, birthdays, or special occasions.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
1 hour
Total Time 1 hour 35 minutes
Servings: 9 slices
Course: Dessert
Cuisine: Américaine
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • For the Red Velvet Sponge
  • 4 large eggs room temperature
  • 3/4 cup 150 g granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon cocoa powder
  • 1 cup 125 g all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons vegetable oil
  • 2 tablespoons milk
  • 1 tablespoon red food coloring
  • 1 teaspoon white vinegar
  • For the Oreo Cream Filling
  • 1 cup 225 g cream cheese, softened
  • 1/2 cup 60 g powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup 240 ml cold heavy whipping cream
  • 8 –10 Oreo cookies crushed

Equipment

  • 10x15-inch (25x38 cm) jelly roll pan
  • Parchment paper
  • Large mixing bowls (2–3)
  • Electric hand mixer or stand mixer
  • Rubber spatula
  • Fine mesh sieve (for sifting dry ingredients)
  • Whisk
  • Clean kitchen towel
  • Offset spatula (for spreading filling evenly)
  • Serrated knife (for clean slicing)
  • Plastic wrap

Method
 

  1. Prepare the Pan
  2. Preheat the oven to 350°F (175°C).
  3. Line a 10x15-inch (25x38 cm) jelly roll pan with parchment paper and lightly grease it.
  4. Make the Batter
  5. Beat the eggs and sugar together for 4–5 minutes until pale and fluffy.
  6. Add the vanilla extract, oil, milk, vinegar, and red food coloring. Mix until combined.
  7. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
  8. Gently fold the dry ingredients into the wet mixture until smooth. Do not overmix.
  9. Bake
  10. Spread the batter evenly in the prepared pan.
  11. Bake for 12–15 minutes, or until the top springs back lightly when touched.
  12. Do not overbake, as this can cause cracking.
  13. Roll While Warm
  14. Place a clean kitchen towel on a flat surface and lightly dust it with powdered sugar.
  15. Turn the warm cake out onto the towel and carefully peel off the parchment paper.
  16. Starting from the short side, roll the cake up with the towel inside.
  17. Allow it to cool completely, about 30–45 minutes.
  18. Prepare the Filling
  19. Beat the cream cheese until smooth.
  20. Add powdered sugar and vanilla extract and mix well.
  21. In a separate bowl, whip the cold heavy cream until stiff peaks form.
  22. Fold the whipped cream gently into the cream cheese mixture.
  23. Fold in the crushed Oreo cookies.
  24. Assemble
  25. Carefully unroll the cooled cake.
  26. Spread the Oreo cream filling evenly over the surface.
  27. Roll the cake back up tightly without the towel.
  28. Wrap in plastic wrap and refrigerate for at least 1 hour before slicing.
  29. Decorate and Serve
  30. Dust with powdered sugar, sprinkle with crushed Oreos, or drizzle with melted white chocolate if desired.
  31. Slice with a serrated knife for clean cuts and serve chilled.
  32. Storage
  33. Refrigerate for up to 3 days in an airtight container.
  34. Freeze tightly wrapped for up to 1 month.

Notes

  • Roll the cake while it is still warm to prevent cracking.
  • Do not overbake. A dry sponge will crack when rolled.
  • Use room temperature eggs for better volume and a lighter texture.
  • Whip the heavy cream until stiff peaks form, but do not overwhip.
  • Chill the cake for at least 1 hour before slicing for clean, sharp cuts.
  • For cleaner slices, wipe the knife between each cut.
  • You can substitute the Oreo cookies with chocolate sandwich cookies of your choice.