Prepare the Cake Roll:
Preheat oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
In a large bowl, beat eggs and sugar on high speed for 3-4 minutes, until light and fluffy. Beat in oil, buttermilk, and red food coloring.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour batter into the prepared pan and spread evenly. Bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean.
Immediately dust the cake with powdered sugar and carefully invert it onto a clean kitchen towel dusted with powdered sugar.
Starting from a short end, gently roll the cake up with the towel, forming a log. Let cool completely on a wire rack.
Make the Cream Cheese Filling:
In a mixing bowl, beat together softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Gently fold in the crushed Oreo cookies.
Assemble the Cake Roll:
Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the cake.
Re-roll the cake tightly, seam side down. Wrap the cake roll in plastic wrap and refrigerate for at least 2 hours, or until firm.
Whip the Cream (Optional):
In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Serve and Enjoy!
Slice the chilled cake roll and serve. Garnish with whipped cream and Ore in o halves or crumbs, if desired.
ADVERTISEMENT
