Ingredients
Scale
- For the Cake
- 1 cup all-purpose flour
- 1 tablespoon cocoa powder
- 1 teaspoon baking powder
- 1 cup sugar
- 2 eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 tablespoons red food coloring
- For the Filling
- 8 oz cream cheese (softened)
- ½ cup powdered sugar
- 1 cup crushed Oreo cookies
Instructions
- Preparing the Cake Batter
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together flour, cocoa powder, and baking powder.
- In another bowl, cream sugar and eggs until light and fluffy.
- Add buttermilk, vanilla extract, and red food coloring to the wet mixture and mix well.
- Gradually combine dry ingredients with the wet mixture, stirring gently until just combined. Avoid overmixing.
- Baking the Cake
- Line a 15×10-inch baking sheet with parchment paper.
- Pour the batter onto the sheet and spread evenly.
- Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
- Preparing the Oreo Cream Filling
- Mix softened cream cheese, powdered sugar, and crushed Oreos until smooth and creamy.
- Assembling and Rolling
- Remove the cake from the oven and let it cool for 5 minutes.
- Flip the cake onto a powdered sugar-dusted kitchen towel.
- Peel off the parchment paper. Spread Oreo filling evenly over the cake, leaving a small border.
- Roll the cake tightly from one end, using the towel to guide you. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Serving Suggestions
- Slice and serve with vanilla ice cream or a drizzle of chocolate sauce.
Notes
- Texture Tips
- Prevent cracks by rolling the cake while warm.
- Avoid overmixing to achieve a tender texture.
- Decoration Ideas
- Garnish with whipped cream, crushed Oreos, or edible glitter.
- Storage and Shelf Life
- Store in an airtight container in the refrigerator for 3-4 days.