Cookies and Cream Cake Roll Recipe
If you have a serious sweet tooth and a love for all things cookie-inspired, you are going to adore this Cookies and Cream Cake Roll Recipe. It beautifully combines a soft, chocolatey sponge with a luscious cookies and cream filling, making every bite an irresistible swirl of flavor and texture. This cake roll is not only a showstopper for dessert tables but also surprisingly approachable to make at home, perfect for those moments when you want to impress without stress.
Ingredients You’ll Need
This recipe uses simple, everyday ingredients that each play a vital role in achieving the perfect Cookies and Cream Cake Roll Recipe. From the silky batter to the creamy filling, every element comes together to create a dessert that’s both light and indulgent.
- 4 large eggs: They provide structure and richness, helping the cake rise and stay moist.
- ¾ cup granulated sugar: Sweetens the cake and aids in creating that coveted fluffy texture.
- 1 teaspoon vanilla extract: Adds warm, aromatic notes that elevate every bite.
- ¼ cup vegetable oil: Keeps the cake tender and moist without weighing it down.
- ¼ cup milk: Adds moisture and helps blend the batter smoothly.
- ¾ cup all-purpose flour: The cake’s base, creating the perfect crumb.
- ¼ cup unsweetened cocoa powder: Infuses rich chocolate flavor without extra sweetness.
- 1 teaspoon baking powder: Ensures the cake rises lightly, making it rollable and soft.
- ¼ teaspoon salt: Balances the sweetness and enhances overall flavor.
- ½ cup crushed chocolate sandwich cookies: These give the cake that signature cookies and cream crunch and taste.
- Powdered sugar, for dusting: Adds a delicate sweetness and keeps the cake from sticking when rolling.
- 1 cup heavy whipping cream: Whipped into the filling for creamy decadence.
- ¼ cup powdered sugar: Sweetens the filling gently without weighing it down.
- ½ teaspoon vanilla extract: Brings the filling’s flavors together beautifully.
- ½ cup crushed chocolate sandwich cookies: Mixed into the filling for that perfect crunch in every bite.
How to Make Cookies and Cream Cake Roll Recipe
Step 1: Preheat and Prepare Pan
Start by heating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to make sure your cake comes out cleanly without sticking or tearing.
Step 2: Make the Batter
In a mixing bowl, beat the eggs and granulated sugar together for 4 to 5 minutes until the mixture turns thick, pale, and fluffy. This step is crucial for creating a light and airy cake. Then, stir in the vanilla extract, vegetable oil, and milk until fully combined, making the batter smooth and luscious.
Step 3: Combine Dry Ingredients
In another bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Sifting breaks up lumps and helps to evenly distribute the ingredients so your cake bakes perfectly uniform.
Step 4: Fold Dry Ingredients into Wet
Gently fold the dry mixture into the wet egg batter, careful not to deflate the air you’ve whipped in. Then incorporate the crushed chocolate sandwich cookies evenly throughout, giving the cake delightful little pockets of cookie crunch.
Step 5: Bake the Cake
Pour the batter into the prepared pan and smooth it out evenly, then bake for 10 to 12 minutes. You’ll know it’s done when the cake springs back lightly to the touch and a toothpick comes out clean. This short baking time ensures the cake remains soft and pliable for rolling.
Step 6: Roll the Cake
While the cake is baking, spread a clean kitchen towel on a flat surface and dust it generously with powdered sugar. Once the cake comes out of the oven, immediately turn it out onto the towel, peel off the parchment paper, and carefully roll it up with the towel from the short end. This step shapes the cake and prevents cracks later. Let it cool completely in this rolled-up form.
Step 7: Prepare the Filling
Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Then gently fold in the crushed cookies, adding that signature texture and flavor to the filling that defines the Cookies and Cream Cake Roll Recipe.
Step 8: Assemble the Cake Roll
Once the cake is cool, carefully unroll it and spread the filling evenly over the surface. Roll it back up tightly without the towel, creating a beautiful spiral of cookies and cream inside.
Step 9: Chill and Serve
Place the rolled cake in the refrigerator for 30 to 60 minutes to set everything perfectly. Right before serving, dust with powdered sugar or drizzle melted chocolate on top for an extra touch of elegance. Slice into eight portions and get ready for pure bliss.
How to Serve Cookies and Cream Cake Roll Recipe
Garnishes
To make your Cookies and Cream Cake Roll Recipe even more tantalizing, dust some powdered sugar over the top just before serving for a delicate snow-like effect. You can also add a drizzle of warm melted chocolate or sprinkle extra crushed sandwich cookies to amp up the cookie factor and impress your guests.
Side Dishes
This cake roll pairs beautifully with a scoop of vanilla ice cream or a dollop of fresh whipped cream. If you want to add a fruity contrast, fresh berries such as raspberries or strawberries complement the richness and refresh the palate between bites.
Creative Ways to Present
For a festive look, serve slices of this cake roll on a wooden board surrounded by whole sandwich cookies and a few sprigs of fresh mint. You can also create mini individual rolls using smaller pans – perfect for parties or portion control delight.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly in plastic wrap or place it in an airtight container and store it in the refrigerator for up to 3 days. This helps keep the cake fresh and prevents the cookies in the filling from going soggy.
Freezing
If you want to save the goodness for longer, freeze the cake roll by wrapping it in plastic wrap and then foil. It will keep well for up to 2 months. Thaw overnight in the fridge before serving, allowing the flavors and texture to return to their best.
Reheating
Because this cake roll is best served chilled, reheating isn’t necessary. If you prefer to serve it closer to room temperature, simply leave it out for 15 to 20 minutes before slicing. Avoid microwaving as it can melt the filling and change the texture.
FAQs
Can I use gluten-free flour in this Cookies and Cream Cake Roll Recipe?
Absolutely! Just swap in a 1:1 gluten-free baking flour blend. Keep in mind that texture might vary slightly, but the flavor will still shine beautifully.
What type of cookies work best for this cake roll?
Chocolate sandwich cookies similar to Oreos are ideal because their creamy filling and crunchy cookie parts complement both the batter and the filling perfectly.
Can I prepare the filling in advance?
Yes! You can whip and fold the filling up to a day ahead. Store it covered in the refrigerator until you’re ready to assemble the cake.
Is it okay if my cake cracks when rolling?
A slight crack is common and doesn’t affect taste. Rolling the cake while it’s warm and dusting the towel with powdered sugar helps minimize cracking.
How long does this Cookies and Cream Cake Roll Recipe last once made?
When stored properly in the fridge, it stays delicious for 3 days. Beyond that, freshness and texture can start to decline.
Final Thoughts
Trust me when I say this Cookies and Cream Cake Roll Recipe is a real crowd-pleaser that combines simplicity and indulgence like a dream. Whether you’re making it for a special occasion or just because you deserve a treat, this cake roll is guaranteed to bring smiles and satisfying bites. So grab those chocolate sandwich cookies and get baking — you won’t regret making this delightful dessert your new favorite!
Print
Cookies and Cream Cake Roll Recipe
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Cookies and Cream Cake Roll is a delightful dessert featuring a light, fluffy chocolate sponge cake rolled with a creamy whipped filling studded with crushed chocolate sandwich cookies. Perfectly balanced with rich cocoa and crunchy cookies, this elegant cake roll is ideal for chocolate lovers and is sure to impress at any occasion.
Ingredients
Cake
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup vegetable oil
- ¼ cup milk
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup crushed chocolate sandwich cookies (e.g., Oreos)
- Powdered sugar, for dusting
Filling
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ½ cup crushed chocolate sandwich cookies
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease the surface to ensure the cake doesn’t stick.
- Make the batter: In a mixing bowl, beat the eggs and granulated sugar together for 4–5 minutes until the mixture becomes thick, pale, and fluffy. Add the vanilla extract, vegetable oil, and milk, then mix until well combined.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to remove lumps and ensure even distribution.
- Fold dry into wet: Gently fold the dry ingredients into the wet egg mixture with a spatula, taking care not to deflate the batter. Then fold in the crushed chocolate sandwich cookies evenly.
- Bake the cake: Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 10–12 minutes, or until the cake springs back when lightly touched and a toothpick inserted into the center comes out clean.
- Roll the cake: While the cake bakes, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. Immediately after removing the cake from the oven, invert it onto the prepared towel, peel off the parchment paper, and carefully roll the cake up with the towel from the short end. Let it cool completely in this rolled shape to set the form.
- Prepare the filling: In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold in the crushed chocolate sandwich cookies to add texture to the filling.
- Assemble the cake roll: Once the cake has cooled completely, carefully unroll it. Spread the prepared filling evenly over the surface of the cake, then roll it back up tightly without the towel.
- Chill and serve: Refrigerate the rolled cake for 30–60 minutes to allow it to set. Before serving, dust with additional powdered sugar or drizzle with melted chocolate if desired. Slice into 8 equal portions and enjoy.
Notes
- Use a light hand when folding the batter to keep it airy and fluffy.
- Be sure to roll the cake while warm to avoid cracking.
- For extra decoration, garnish with whole or halved chocolate sandwich cookies on top.
- The cake can be stored in the refrigerator for up to 3 days, wrapped tightly in plastic wrap.
- Let the cake sit at room temperature for 10 minutes before slicing for easier cutting.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking and Rolling
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake roll)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 95 mg
Keywords: cookies and cream cake roll, chocolate cake roll, jelly roll, Oreo cake roll, chocolate dessert, whipped cream filling
