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This Oreo roll cake is my go-to dessert when I need a jaw-dropper that is secretly very simple. Rich chocolate cake rolled up with a creamy, cookie-studded filling always leaves my family and friends asking for seconds. Whether you are celebrating a special occasion or just want to treat yourself on a weeknight, this cake never disappoints.
When I served this at my niece’s birthday last summer, not a crumb was left on the platter. She still talks about the Oreo roll cake months later and I take that as the highest compliment.
Ingredients
- Chocolate cake mix: the base is foolproof and ensures a light sponge. Choose a moist variety for best results
- Large eggs: needed for structure and a tender crumb. Always use fresh eggs for baking
- Vegetable oil: gives richness and moisture without overpowering flavor. Try to pick a neutral oil
- Water: thins the batter to the perfect pourable consistency. Filtered water makes a difference
- Vanilla extract: adds warmth and rounds out the chocolate. Pure vanilla delivers the best aroma
- Powdered sugar: dusts the towel and sweetens the filling. Sift to avoid lumps
- Cream cheese: the star of the filling for that classic tangy creamy layer. Use full-fat for luxurious texture
- Unsalted butter: makes the filling rich and smooth. It should be fully softened for easy beating
- Crushed Oreo cookies: deliver crunch and cookies and cream flavor. Look for classic Oreos
- White chocolate: creates a beautiful finishing drizzle. Buy good quality bars for easy melting
- Whole Oreos: optional but so much fun for topping and extra crunch
Step by Step Instructions
- Prep Your Pan:
- Line a jelly roll pan with parchment paper so the cake will come out clean and easy. Make sure there is extra hanging over for grip when turning the cake out
- Mix the Batter:
- In a large bowl combine chocolate cake mix eggs oil water and half the vanilla until completely smooth. Aim for a lump free pourable batter that holds a ribbon when you lift the beaters
- Bake the Cake:
- Spread the batter evenly all the way to the corners. Bake at the correct temperature just until a toothpick comes out clean. This ensures a soft and flexible sponge
- Prepare the Rolling Towel:
- Generously dust a clean kitchen towel with powdered sugar. This prevents any sticking and keeps the cake looking flawless
- Invert and Roll:
- After baking immediately flip the hot cake onto the sugared towel. Gently peel off the parchment. Roll up from the short end with the towel inside and let the whole thing cool completely like this. Rolling while warm is essential for a crack free cake
- Make the Filling:
- Beat softened cream cheese and butter together until light and creamy. Gradually add powdered sugar and the second half of vanilla. Fold in crushed Oreos for that signature crunch
- Fill and Roll Again:
- Once the cake is cool carefully unroll and spread the Oreo cream cheese filling all the way to the edges with a small border. Reroll tightly this time leaving the towel out and wrap snugly with plastic
- Chill to Set:
- Place the wrapped roll in the fridge for at least an hour. Chilling helps everything hold together for perfect slicing later
- Finish and Serve:
- Drizzle the roll with melted white chocolate and top with extra crushed or whole Oreos if you want. Slice using a sharp knife for clean showstopping layers. Serve cold for best texture and flavor
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My favorite part is folding in the crushed Oreos to the creamy filling. I always let my son add them in and stir he feels like a real chef. Watching my family swarm the table as I slice this cake is such a sweet memory.
Storage Tips
Wrap the cake tightly in plastic wrap before storing to keep it moist. The flavors actually improve after a day in the fridge and the filling sets up perfectly. If you have extra slices store them in a sealed container with parchment between each layer and they will stay fresh for up to four days. Freezing is possible and very convenient just thaw in the fridge overnight for best texture.
Ingredient Substitutions
You can swap the regular cake mix for gluten free to suit dietary needs. Neufchâtel cheese works just as well in place of full fat cream cheese if you prefer a lighter option. Any chocolate sandwich cookie blends in beautifully if you feel like experimenting with flavors Try golden Oreos or a seasonal variety for a fun twist.
Serving Suggestions
Serve thick slices dusted with extra powdered sugar for a snowy effect. Add whipped cream and fresh berries on the side for a colorful dessert platter. For extra flair drizzle with dark chocolate as well as white or dot the serving plate with mini cookies.
Cultural and Historical Context
Roll cakes or jelly rolls have European roots but have become a staple at American celebrations because they look so festive. This Oreo version taps into childhood nostalgia for cookies and cream ice cream but elevates it into something special enough for grown up parties. My family always requests it for birthdays because it brings everyone together around the table.
Frequently Asked Questions
- → How do I prevent the cake from cracking?
Roll the cake while it's still warm using a generously powdered towel—this keeps it flexible and crack-free.
- → Can I use homemade chocolate cake instead of mix?
Absolutely! Any light and flexible chocolate sponge works well, just avoid dense batters for easy rolling.
- → What's the best way to crush the Oreos?
Use a food processor or a zip bag with a rolling pin to create fine crumbs for the filling.
- → How do I get clean slices?
Chill the rolled cake thoroughly and wipe your knife between cuts for neat, attractive slices.
- → Are there gluten-free options?
Yes! Substitute with a gluten-free chocolate cake mix and check your sandwich cookies are gluten-free.