Oreo Cream Chocolate Roll (Print Version)
Soft chocolate cake rolled with creamy Oreo filling and topped with white chocolate and cookie crumbles.
# Ingredients:
→ Cake Base
01 -
1 box chocolate cake mix
02 -
3 large eggs
03 -
1/2 cup vegetable oil
04 -
1 cup water
05 -
1 teaspoon vanilla extract
06 -
Powdered sugar, for dusting
→ Cream Filling
07 -
8 ounces cream cheese, softened
08 -
1/4 cup unsalted butter, softened
09 -
1/2 cup powdered sugar
10 -
1 teaspoon vanilla extract
11 -
1/2 cup crushed Oreo cookies (about 6–8 cookies)
→ Decoration
12 -
1/4 cup white chocolate, melted
13 -
4–6 whole Oreo cookies
14 -
Extra crushed Oreo cookies, for garnish
# Steps:
01 -
Preheat oven to 350°F (177°C). Line a 10x15-inch jelly roll pan with parchment paper.
02 -
In a large bowl, combine chocolate cake mix, eggs, vegetable oil, water, and vanilla extract. Mix until smooth and homogenous.
03 -
Pour batter into the prepared pan and spread evenly. Bake for 12–15 minutes until a toothpick inserted into the center comes out clean.
04 -
While cake is baking, dust a clean kitchen towel generously with powdered sugar.
05 -
Immediately invert the warm cake onto the prepared towel. Carefully remove parchment paper, then roll the cake tightly within the towel. Allow to cool completely.
06 -
In a bowl, beat softened cream cheese and unsalted butter until creamy. Add powdered sugar and vanilla extract, mixing until smooth. Fold in crushed Oreo cookies.
07 -
Gently unroll the cooled cake. Evenly spread the Oreo cream filling over the entire surface.
08 -
Roll the cake back up tightly, keeping the filling intact. Wrap in plastic wrap and refrigerate for at least 1 hour to set.
09 -
Drizzle the roll with melted white chocolate. Arrange whole Oreo cookies on top and sprinkle with extra crushed Oreos. Slice and serve immediately.
# Notes:
01 -
Use a generous dusting of powdered sugar on the towel to prevent sticking during rolling.
02 -
Allow the cake to cool completely in the rolled position to avoid cracking.