Oreo Cream Chocolate Roll

Oreo Cream Chocolate Roll always steals the show at family parties This dessert is all about pairing pillowy chocolate cake with a creamy rich Oreo filling and a white chocolate finish It is dramatic enough for celebrations yet easy enough for a weekend treat

I made this for my niece’s birthday and now it’s the most requested dessert for every family get together Even my cousin who claims to not like sweets always goes for seconds

Ingredients

• Chocolate cake mix: opt for a good quality mix for a tender base
• Large eggs: create structure in the cake
• Vegetable oil: ensures the cake stays moist
• Water: activates the cake mix and keeps it light
• Vanilla extract: gives the cake and filling a fragrant boost choose pure vanilla for best flavor
• Powdered sugar: for dusting and sweetness in the filling buy fine powdered sugar for smooth results
• Cream cheese: must be softened for that dreamy creamy texture use full fat for richness
• Unsalted butter: softened adds even more creaminess without extra salt
• Crushed Oreo cookies: packed into the filling for intense cookies and cream flavor use fresh Oreos for the best crunch
• White chocolate: melted for a gorgeous finishing drizzle choose a high quality white chocolate for ease of melting
• Whole Oreo cookies: for show stopping decoration
• Extra crushed Oreos: sprinkle for extra crunch and visual appeal

Instructions

Prepare and Line Pan:

Set your oven to 350F or 175C and line a ten by fifteen inch jelly roll pan with parchment paper This prevents sticking and ensures the cake releases cleanly

Mix the Cake:

In a large bowl mix together the chocolate cake mix eggs oil water and vanilla extract Use a hand mixer or stand mixer to blend until no streaks remain making sure to scrape the sides of the bowl for an even batter

Spread and Bake:

Pour batter into your prepared pan and spread evenly with an offset spatula Tap the pan gently for even distribution Bake for twelve to fifteen minutes until a toothpick inserted comes out clean and the cake springs back lightly

Dust and Roll Cake:

While the cake bakes dust a clean kitchen towel generously with powdered sugar to prevent sticking When the cake comes out of the oven immediately invert it onto the towel Peel off parchment very gently while hot Starting at the short end roll the cake up in the towel Take care not to squeeze so the cake does not crack Let it cool rolled up

Make the Filling:

In a mixing bowl beat softened cream cheese and butter with a mixer until smooth Gradually add powdered sugar and vanilla beat until fluffy and fully mixed Fold in crushed Oreos using a spatula until well distributed and do not overmix

Fill and Re Roll:

Unroll the completely cooled cake Gently spread the cream cheese Oreo filling evenly across the entire surface reaching all edges Leave a narrow border for tidy rolling Slowly re roll the cake without towel wrapping as snug as possible

Chill the Roll:

Wrap the filled roll carefully with plastic wrap to keep its shape Refrigerate for at least one hour so the filling firms up and cutting will be clean

Decorate and Garnish:

After chilling drizzle melted white chocolate across the top for a bakery finish Add whole Oreo cookies and extra crushed Oreos for eye catching crunch and flavor

Slice and Serve:

Cut the chilled roll into thick slices with a sharp knife Wipe the blade between cuts for clean presentation Serve and enjoy the wow factor

Pin it

I am always amazed at how the crushed Oreos transform the filling The bits stay just crisp enough to give bursts of chocolate cookie flavor in every creamy bite My family cannot help but sneak extra crushed Oreos on their slice for even more crunch

Storage Tips

This cake roll stores best in the refrigerator wrapped tightly in plastic wrap It stays fresh for up to three days and you can even freeze individual slices on a lined tray Once frozen wrap tightly and store for up to one month When ready to serve thaw in the refrigerator

Ingredient Substitutions

Want a homemade touch Make your favorite chocolate sponge recipe instead of the box mix If you prefer a less sweet cake swap out some Oreos for chocolate wafer cookies You could use dark chocolate in place of white chocolate for a more dramatic drizzle

Serving Suggestions

Serve with a glass of cold milk or hot coffee for a nostalgic treat It pairs beautifully with berries on the side for a tangy contrast For festive gatherings arrange slices on a cake stand and sprinkle extra cookies over the top for a stunning finished look

Cultural Context

Cake rolls or Swiss rolls are beloved in many cultures often filled with whipped cream or fruit This cookies and cream twist plays perfectly to the American love of Oreos and rich cream cheese fillings turning a classic European dessert into a modern crowd pleaser

Pin it

With its stripes of soft cake and creamy filling this roll is always a hit Make it ahead and enjoy bakery style results with every slice

Frequently Asked Questions

→ How do I prevent the cake from cracking when rolling?

Roll the cake while it's still warm in a towel dusted with powdered sugar to ensure flexibility and prevent cracks.

→ Can I make the filling ahead of time?

Yes, prepare the cream cheese filling in advance and refrigerate. Stir gently before spreading to maintain a smooth texture.

→ Which type of chocolate cake works best?

A soft, moist chocolate sponge made from mix or homemade batter both provide an ideal base for rolling and flavor.

→ Should I refrigerate the roll before serving?

Chilling the roll for at least an hour helps the filling set and makes slicing easier, resulting in neat portions.

→ What's the best way to garnish?

Decorate with a drizzle of melted white chocolate and add whole or crushed Oreo cookies on top for extra appeal and taste.