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
Scale
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
