Preheat your oven to 350Β°F (175Β°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper.
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, beat the eggs and sugar until thick and pale. Stir in the vanilla extract and red food coloring.
Gradually fold in the dry ingredients until just combined. Spread the batter evenly into the prepared pan.
Bake for 12-15 minutes, or until the cake springs back when lightly touched.
While the cake is baking, sprinkle a clean kitchen towel generously with powdered sugar.
Once the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper and roll the cake with the towel from short end to short end. Let it cool completely.
For the filling, beat the softened cream cheese and butter until smooth. Add the powdered sugar and vanilla extract, mixing until creamy.
Gently unroll the cooled cake and spread the filling evenly over the surface. Sprinkle crushed Oreo cookies on top.
Roll the cake back up without the towel. Wrap it in plastic wrap and refrigerate for at least 1 hour before serving.
Dust with powdered sugar before slicing and serving.
Prep Time: 20 minutes | Baking Time: 12-15 minutes | Total Time: Approximately 2 hours | Servings: 8-10 slices
Indulge in this delightful Red Velvet Oreo Cake Roll, a true explosion of flavor and texture! π₯π₯
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