Oreo Cream Chocolate Roll is about to be your new favorite. Picture a tender, cocoa-rich sponge cake baked thin,
rolled up while warm, then filled with a fluffy cookies-and-cream whipped filling. Slice it, and every piece reveals that gorgeous swirl:
chocolate cake wrapped around creamy Oreo clouds with little cookie bits tucked into every bite.
Cake rolls have an impressive reputation, but once you learn the key steps—bake thin, roll warm, cool rolled, then fill and re-roll—
they become one of the most rewarding desserts you can make. And Oreo makes it even better: it adds texture, nostalgia, and that
unmistakable cookies-and-cream flavor that people absolutely lose their minds over.
This roll is perfect for holidays, birthdays, potlucks, or anytime you want a dessert that makes guests say “WOW” before they even taste it.
The instructions below include all the little details that prevent cracking, keep the sponge moist, and help you get clean, bakery-style slices.
Ingredients:
For the Chocolate Sponge Cake
- 3 large eggs, room temperature
- 3/4 cup (150 g) granulated sugar
- 1 tsp vanilla extract
- 1/4 cup (30 g) unsweetened cocoa powder
- 3/4 cup (95 g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tbsp milk
- 2 tbsp vegetable oil (or melted butter)
For Rolling
- Powdered sugar (for dusting the towel and cake)
- Clean kitchen towel (thin, lint-free) or parchment paper
For the Oreo Cream Filling
- 8 oz (225 g) cream cheese, softened
- 1 cup (120 g) powdered sugar
- 1 tsp vanilla extract
- 1 1/4 cups (300 ml) heavy whipping cream, very cold
- 12–14 Oreo cookies, crushed into small pieces (not dust)
- Pinch of salt
Optional Finishes
- Chocolate ganache drizzle (chocolate + cream)
- Extra Oreo crumbs
- Mini Oreos for decorating
- Powdered sugar for dusting
