Description
Oreo Cream Chocolate Roll is a rich and indulgent dessert made with a soft chocolate sponge cake rolled around a fluffy Oreo cream filling. Perfect for special occasions or to satisfy your chocolate cravings, this dessert combines the best of cake and cookies-and-cream flavors.
Ingredients
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- Filling:
- 1 1/4 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 8 Oreo cookies, finely crushed
- Decoration (optional): melted chocolate, crushed Oreos, or whipped cream
Instructions
- Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- In a mixing bowl, beat eggs and sugar together for about 3–4 minutes, until pale and fluffy.
- Add vanilla extract, vegetable oil, and milk, and whisk until smooth.
- Sift in flour, cocoa powder, baking powder, and salt. Fold gently until fully combined and smooth.
- Pour the batter evenly into the prepared pan and spread with a spatula.
- Bake for 10–12 minutes, or until the cake springs back when lightly touched.
- While warm, carefully invert the cake onto a clean kitchen towel dusted with cocoa powder. Peel off the parchment paper and gently roll the cake up with the towel inside. Let it cool completely.
- For the filling: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Fold in the crushed Oreos.
- Once the cake is cool, unroll it carefully and spread the Oreo cream evenly over the surface.
- Roll it back up tightly (without the towel) and wrap it in plastic wrap. Chill for at least 1 hour before serving.
- Optional: Drizzle with melted chocolate and top with crushed Oreos before slicing.
Notes
- Use high-quality cocoa powder for a richer chocolate flavor.
- Don’t overbake the sponge or it will crack when rolled.
- Refrigerate the roll before slicing for clean cuts.
- Can be frozen for up to 2 weeks — just thaw in the fridge overnight before serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking and Rolling
- Cuisine: American