Oreo Cream Chocolate Roll Recipe

If you adore the combination of rich chocolate and creamy cookies, then the Oreo Cream Chocolate Roll is going to become your new favorite dessert. This luscious roll combines a soft, airy chocolate cake with a dreamy Oreo cream filling that’s equal parts indulgent and comforting. Every bite bursts with the perfect balance of velvety cream cheese, whipped cream, and crunchy Oreo cookie bits wrapped in a sumptuous chocolate sponge. It’s a showstopper that’s surprisingly simple to pull together, making it ideal for both casual gatherings and special occasions where you want to impress without stress.

Ingredients You’ll Need

Gathering the right ingredients is the first step towards crafting this irresistible dessert. Each component plays a vital role—from the eggs that give the cake structure to the cocoa powder that lends its deep chocolate flavor. The filling ingredients blend creaminess with cookie crunch, creating a harmonious texture that’s irresistible.

• 4 large eggs: Eggs provide the cake’s lift and richness, making it sponge-like and tender.
• ½ cup sugar: Adds just the right amount of sweetness to balance the cocoa’s natural bitterness.
• ½ cup all-purpose flour: Gives the cake its structure, while keeping it soft and light.
• ¼ cup unsweetened cocoa powder: Delivers that deep, chocolatey flavor essential to the roll.
• Pinch of salt: Enhances all the flavors and balances the sweetness perfectly.
• 1 tsp vanilla extract: Brings warmth and depth to the cake batter.
• 2 tbsp milk: Ensures the batter stays smooth and moist for a tender crumb.
• 1 cup heavy whipping cream: The base of the luscious filling, providing lightness and creaminess.
• ¼ cup powdered sugar: Sweetens the cream filling while keeping it smooth and silky.
• 8 crushed Oreo cookies: Adds delightful crunch and authentic Oreo flavor to the filling.
• 4 oz cream cheese, softened: Brings richness and tang to balance the sweet cream.

How to Make Oreo Cream Chocolate Roll

Step 1: Prepare the Cake Batter

Begin by preheating your oven to 350°F (175°C) and lining a 10×15-inch jelly roll pan with parchment paper—this prevents sticking and makes rolling the cake easier. Next, beat the eggs and sugar together until the mixture becomes thick, pale, and triples in volume. This aeration is crucial for that delicate sponge texture. Then, sift in the all-purpose flour, cocoa powder, and salt. The sifting step avoids lumps, producing a smooth batter. Fold in the dry ingredients gently to keep the batter airy. Finally, stir in the vanilla extract and milk, which add moisture and flavor without weighing down the cake.

Step 2: Bake the Chocolate Sponge

Spread the batter evenly in the lined pan, smoothing it out to ensure an even bake. Pop it into the oven and bake for 10 to 12 minutes until the sponge springs back lightly when touched. The short baking time keeps the cake soft and pliable, which is exactly what you want for rolling. Once baked, remove the cake from the oven immediately.

Step 3: Roll the Warm Cake

While the cake is still warm, carefully lift it out using the parchment paper and roll it up gently from one short edge to the other. The warmth helps prevent cracking during rolling. Allow it to cool completely rolled up; this step sets the shape and makes it easier to fill without breaking.

Step 4: Make the Oreo Cream Filling

In a mixing bowl, beat the softened cream cheese, powdered sugar, and heavy whipping cream together until fluffy and smooth. Be patient with this step to achieve a light, cloud-like texture. Carefully fold in the crushed Oreo cookies, making sure they are evenly distributed but not overly broken down, so you retain that lovely cookie crunch inside the creamy filling.

Step 5: Assemble the Oreo Cream Chocolate Roll

Unroll the cooled cake gently and spread the Oreo cream filling evenly over the surface. Then roll it back up tightly but gently, ensuring the filling stays inside nicely. Wrap the roll in plastic wrap and refrigerate for at least 30 minutes to allow the filling to set and the flavors to meld beautifully.

How to Serve Oreo Cream Chocolate Roll

Garnishes

Serving the Oreo Cream Chocolate Roll with a dusting of cocoa powder or powdered sugar instantly elevates its presentation. You can also sprinkle some finely crushed Oreos on top for added texture and a visually appealing contrast. A few fresh mint leaves or chocolate shavings can add a pop of color and extra indulgence.

Side Dishes

This delightful roll pairs wonderfully with fresh berries or a simple scoop of vanilla ice cream. The fruity brightness cuts through the richness, while ice cream adds a deliciously creamy companion. For a cozy twist, serve alongside a warm cup of coffee or a glass of cold milk.

Creative Ways to Present

For a party, slice the Oreo Cream Chocolate Roll into bite-sized pinwheels and arrange them on a decorative platter. You could also drizzle melted chocolate over the top before chilling for an elegant finish. Alternatively, layer slices with whipped cream and fresh berries in clear glasses to make irresistibly pretty dessert parfaits inspired by the roll’s flavors.

Make Ahead and Storage

Storing Leftovers

Once made, the Oreo Cream Chocolate Roll can be kept in an airtight container in the refrigerator for up to 3 days without losing its softness or flavor. Keeping it wrapped tightly also helps maintain moisture, so each slice stays as indulgent as the first.

Freezing

If you want to prepare this dessert in advance, it freezes beautifully. Wrap the roll tightly in plastic wrap and then foil to protect it from freezer burn. It can be frozen for up to 1 month. Thaw overnight in the refrigerator before slicing for best results.

Reheating

The Oreo Cream Chocolate Roll is typically served chilled, but if you prefer it slightly less cold, let slices sit at room temperature for 10–15 minutes. Avoid microwaving as it melts the cream filling and alters the texture. Enjoy it as a cool, creamy treat for maximum deliciousness.

FAQs

Can I use store-bought whipped cream for the filling?

While store-bought whipped cream can be a time saver, making fresh whipped cream adds a richer, more stable texture to the Oreo Cream Chocolate Roll’s filling. It blends better with the cream cheese and holds the cookies more evenly.

Is it necessary to roll the cake when it’s warm?

Yes, rolling the cake while it’s warm helps prevent cracks and keeps it flexible. Rolling it later when the cake has cooled can cause breakage or crumbs, making it harder to fill and re-roll neatly.

Can I substitute the Oreos with another cookie?

Absolutely! While Oreos provide that classic cookies-and-cream flavor, you could try other chocolate sandwich cookies or even crushed chocolate chip cookies for a different twist. Just be mindful of cookie size and sweetness.

How do I prevent the cake from sticking to the pan?

Lining your jelly roll pan with parchment paper is crucial here. It ensures the cake lifts out easily and can be rolled without any sticking. Make sure the parchment fits snugly and covers the entire pan base and sides.

Can I double the recipe for a larger crowd?

Yes, doubling the ingredients works well—just bake the batter in two pans or a larger pan and adjust the baking time as needed. Keep an eye on the sponge to maintain that light texture essential for rolling.

Final Thoughts

The Oreo Cream Chocolate Roll is a delightful celebration of flavors and textures that’s simple enough for bakers of any level, yet impressive enough to wow guests. With its moist chocolate sponge and luscious Oreo-studded cream filling, it’s hard not to fall in love with this dessert. I can’t wait for you to give it a try and experience just how wonderfully comforting a cookies-and-cream treat can be.