Oreo Cream Chocolate Roll

The Oreo cream chocolate roll is a rich, decadent dessert that combines the classic flavors of chocolate cake and cookies-and-cream filling in a beautiful swirl. Soft, fudgy chocolate sponge is rolled around a fluffy Oreo-studded cream, making each slice as stunning as it is delicious. It’s a showstopper treat that’s surprisingly easy to make — and even easier to eat.

Why I Love This Recipe

I love this recipe because it’s the perfect blend of texture and flavor — soft cake, creamy filling, and crunchy Oreo bits all in one bite. It looks impressive but doesn’t take a ton of effort, which makes it my go-to for parties, holidays, or just when I want to treat myself. The chocolate and Oreo combo is a crowd favorite every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chocolate sponge cake:

• Eggs
• Granulated sugar
• Vanilla extract
• All-purpose flour
• Unsweetened cocoa powder
• Baking powder
• Salt

For the Oreo cream filling:

• Heavy whipping cream
• Powdered sugar
• Vanilla extract
• Crushed Oreo cookies

Optional topping:

• Extra crushed Oreos
• Chocolate ganache or melted chocolate
• Whipped cream

Directions

1. I preheat the oven to 350°F and line a jelly roll pan with parchment paper, lightly greased.
2. In a large bowl, I beat the eggs and sugar until pale and thick, about 3–5 minutes.
3. I mix in the vanilla, then gently fold in the sifted flour, cocoa powder, baking powder, and salt until just combined.
4. I pour the batter into the prepared pan, spread it evenly, and bake for 10–12 minutes until the cake is set and springs back when touched.
5. I immediately roll the warm cake (with parchment) into a spiral and let it cool completely.
6. While the cake cools, I whip the cream with powdered sugar and vanilla until stiff peaks form, then fold in crushed Oreos.
7. Once the cake is cool, I carefully unroll it, spread the Oreo cream evenly inside, and re-roll it (without parchment) into a log.
8. I chill the roll for at least 1 hour before slicing. I top it with more crushed Oreos or drizzle with chocolate if I want extra flair.

Servings and timing

This recipe makes about 8–10 slices.
Prep time: 20 minutes
Cook time: 10–12 minutes
Chill time: 1 hour
Total time: 1 hour 30 minutes

Variations

• I add mini chocolate chips or white chocolate chunks to the filling for extra texture.
• I make a mint version by adding peppermint extract and mint Oreos.
• I drizzle the roll with ganache and top it with whole Oreos for a dramatic finish.
• I use chocolate whipped cream instead of vanilla for a richer filling.

Storage/Reheating

I store the Oreo cream roll covered in the fridge for up to 3 days. It’s best served chilled, and I slice it just before serving to keep it fresh. I don’t recommend freezing once it’s filled, but the sponge cake alone can be frozen and filled later.

FAQs

Can I use whipped topping instead of whipping cream?

Yes, I’ve used stabilized whipped topping (like Cool Whip) for convenience. It holds up well in the fridge and saves time.

How do I prevent the cake from cracking?

I roll the cake while it’s still warm and pliable, and I avoid overbaking. Letting it cool rolled helps it keep its shape.

Can I make this in advance?

Definitely. I usually make it the night before and let it chill overnight — the flavors actually improve as it sets.

What if I don’t have a jelly roll pan?

I use any rimmed baking sheet that’s close in size (around 10×15 inches). The key is to keep the cake thin and even.

Can I skip the Oreos for a plain cream filling?

Yes, the filling works great without Oreos too. I just keep it as sweet whipped cream or add cocoa for a chocolate twist.

Conclusion

The Oreo cream chocolate roll is the ultimate dessert for chocolate and cookie lovers. With its beautiful swirl, light texture, and irresistible cream filling, it’s a treat I turn to whenever I want something that wows with minimal effort. It’s rich, fun, and always a hit — whether I’m serving it to guests or sneaking a slice for myself.

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