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 is the most requested dessert for every family get together Even my cousin who claims not to like sweets always goes for seconds

Ingredients

• Chocolate cake mix: choose a high quality mix for a tender base that rolls easily
• Large eggs: give the cake structure and help it rise evenly
• Vegetable oil: keeps the cake moist and soft even after chilling
• Water: activates the cake mix and yields a tender crumb
• Vanilla extract: adds depth to both cake and filling pure vanilla gives the richest flavor
• Powdered sugar: sweetens the filling and is perfect for dusting fine powdered sugar blends easily for no lumps
• Cream cheese: softened for a dreamy luxurious filling full fat cream cheese makes the creamiest texture
• Unsalted butter: softened for extra creamy filling with no salty aftertaste
• Crushed Oreo cookies: give the filling pockets of chocolate crunch use fresh cookies for maximum flavor
• White chocolate: melted for a gorgeous bakery finish good white chocolate melts and drizzles smoothly
• Whole Oreo cookies: for an eye catching decorative topping
• Extra crushed Oreos: sprinkled on top for more crunch and visual appeal

Step-by-Step Instructions

Prepare and Line Pan:

Set your oven to three hundred fifty degrees Fahrenheit or one hundred seventy five degrees Celsius and line a ten by fifteen inch jelly roll pan with parchment paper This step prevents sticking and helps the cake release in one perfect layer

Mix the Cake:

Blend chocolate cake mix eggs oil water and vanilla in a large bowl Use a hand or stand mixer making sure to scrape the bowl for an even smooth batter Combine until there are no streaks left

Spread and Bake:

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

Dust and Roll Cake:

While the cake bakes lay out a clean kitchen towel and dust it generously with powdered sugar When the cake is finished immediately invert it onto the towel carefully peel off the parchment paper Working from the short end roll the cake up inside the towel while still hot Do not squeeze tightly Let cool completely rolled up

Make the Filling:

Beat softened cream cheese and unsalted butter together in a mixing bowl until smooth and creamy Add powdered sugar and vanilla mixing until fluffy and light Fold in crushed Oreos with a spatula until just combined for maximum cookie crunch in each bite

Fill and Re Roll:

Once the cake is completely cool gently unroll it Spread the cream cheese Oreo filling evenly over the cake making sure to reach all the edges but leaving a slight border for a neat roll Slowly roll the cake back up without the towel keeping the shape tight and even

Chill the Roll:

Wrap the filled roll in plastic wrap and refrigerate at least one hour Chilling helps the filling firm up and makes cleaner slices

Decorate and Garnish:

Once chilled drizzle the roll with melted white chocolate for a stunning finish Top with whole Oreo cookies and sprinkle extra crushed Oreos for texture and wow factor

Slice and Serve:

Cut the chilled roll into generous slices using a sharp knife Wipe the blade between cuts Serve and watch everyone go back for seconds

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

Storage Tips

Store this cake roll tightly wrapped in the refrigerator It stays fresh for up to three days For longer storage freeze individual slices on a tray Once frozen wrap and keep up to a month Thaw in the fridge before eating for best texture

Ingredient Substitutions

Make your own chocolate sponge if you want a homemade touch For a less sweet treat swap some Oreos for chocolate wafer cookies or try dark chocolate instead of white chocolate for the drizzle

Serving Suggestions

Serve with cold milk or hot coffee for the classic cookies and cream experience Add fresh berries on the side to cut the richness or pile extra Oreo crumbs on a cake stand for a dramatic party presentation

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Cultural Context

Cake rolls or Swiss rolls have delighted dessert lovers across Europe and Asia for generations This recipe brings a modern twist with America’s favorite cookie making it a show stopping treat that bridges classic technique with beloved flavors

With its soft layers and cookies and cream filling this roll never lasts long in my house Making it the day before always makes for perfect easy slices for any occasion

Recipe FAQs

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

Roll the cake while it’s still warm, using a powdered sugar-dusted towel to keep it flexible and avoid cracks.

→ Can I prepare the filling ahead of time?

Yes, the cream cheese and butter filling can be made in advance and refrigerated. Gently stir before spreading for smoothness.

→ What type of chocolate cake works best?

A moist chocolate sponge, whether from a quality mix or homemade, provides the ideal tender base for rolling and flavor.

→ Should I chill the roll before slicing?

Chilling for at least one hour helps the filling firm up and makes for clean, neat slices.

→ How should I garnish the roll?

Drizzle melted white chocolate over the top and add whole or crushed Oreo cookies for added texture and visual appeal.