- Preheat oven to 350°F (175°C).
- Line a 10×15-inch jelly roll pan with parchment paper, leaving a small overhang.
- Lightly grease the parchment (helps release cleanly).
2) Make the chocolate sponge batter
- In a large bowl, beat eggs and sugar on high for 4–5 minutes until pale, thick, and fluffy (this is crucial for a light sponge).
- Beat in vanilla.
- In a separate bowl, whisk flour, cocoa powder, baking powder, and salt.
- Gently fold dry ingredients into the egg mixture in 2–3 additions, using a spatula.
- Stir milk and oil together, then gently fold into the batter just until combined.
3) Bake
- Spread batter evenly in the prepared pan.
- Bake for 10–12 minutes, just until the cake springs back when lightly touched (don’t overbake).
4) Roll while warm
- While cake bakes, lay a clean towel on the counter and dust generously with powdered sugar.
- As soon as the cake comes out, loosen edges and flip the cake onto the sugared towel.
- Peel off parchment gently.
- Starting from a short end, roll the cake up with the towel inside (like a jelly roll).
- Let it cool completely rolled up (this “trains” the cake to roll without cracking later).
5) Make the Oreo cream filling
- Beat cream cheese until smooth.
- Add powdered sugar, vanilla, and pinch of salt; beat until creamy.
- In a separate cold bowl, whip heavy cream to stiff peaks.
- Fold whipped cream into the cream cheese mixture until fluffy.
- Fold in crushed Oreo pieces.
6) Fill and re-roll
- Carefully unroll the cooled cake (it may curl slightly—normal).
- Spread Oreo cream filling evenly across the cake, leaving a 1/2-inch border at the edges.
- Roll back up tightly (without the towel this time).
- Wrap in plastic wrap and refrigerate for at least 2 hours (or overnight) to set.
7) Decorate and slice
- Dust with powdered sugar or drizzle with ganache.
- Sprinkle with Oreo crumbs and top with mini Oreos if desired.
- Slice with a sharp knife, wiping between cuts for clean swirls.
Serving and Storage:
Serving
Serve chilled for the best structure and clean slices. For a “bakery look,” drizzle chocolate ganache in thin ribbons and add a few mini Oreos.
If you want it softer, let it sit at room temperature for 10 minutes before serving.
Storage
- Refrigerator: Store wrapped or in an airtight container for up to 4 days.
- Freezer: Freeze (wrapped well) up to 2 months. Thaw overnight in the fridge.
- Slice-and-freeze tip: Freeze individual slices so you can grab one anytime.
Tips:
- Don’t overbake: Overbaked sponge cracks. Pull it as soon as it springs back.
- Roll immediately: Rolling while warm prevents cracking later.
- Whip eggs well: The egg-sugar whip is the sponge’s “lift,” so don’t rush this step.
- Crush Oreos into pieces: Tiny chunks give texture; Oreo dust can make filling gray and overly dense.
- Chill before slicing: Cold filling = cleaner slices and a prettier swirl.
Variations:
- Mint Oreo Roll: Use Mint Oreos and add 1/2 tsp peppermint extract to the filling.
- Golden Oreo Version: Swap regular Oreos for Golden Oreos for a lighter cookies-and-cream flavor.
- Extra Chocolate: Add mini chocolate chips to the filling or cover the roll in ganache.
- Mocha Twist: Add 1 tsp espresso powder to the cake batter for deeper chocolate flavor.
- Peanut Butter Oreo: Swirl 1/3 cup peanut butter into the filling before rolling.
- Mini Rolls: Bake thinner layers and roll into smaller logs for party platters.
Tips:
These extra tips help you get a picture-perfect roll and avoid common cake-roll problems.
- Prevent sticking: Dust the towel generously with powdered sugar so the cake releases easily.
- Fix small cracks: Don’t stress—ganache drizzle or powdered sugar hides imperfections beautifully.
- Even thickness matters: Spread batter evenly to prevent thin edges that crack.
- Stable filling: Use cold whipped cream and chill the roll—warm kitchens can soften the filling fast.
- Clean cuts: Use a serrated knife or a very sharp chef’s knife, wiping between slices.
Conclusion:
This Oreo Cream Chocolate Roll is the kind of dessert that feels like a celebration in every slice—soft chocolate sponge,
fluffy cookies-and-cream filling, and that swirl that makes people reach for their phones before they reach for their fork.
Once you make it the first time, you’ll realize cake rolls are less intimidating than they look—and this Oreo version is one of the
most crowd-pleasing flavors you can choose. Make it ahead, chill it well, slice it clean, and enjoy the compliments.
FAQ:
Why did my cake roll crack?
The most common causes are overbaking or waiting too long to roll it. Bake just until set and roll immediately while warm.
Can I make this ahead of time?
Yes—this roll is actually best made ahead. Chill at least 2 hours, or overnight for the cleanest slices and best structure.
Can I use Cool Whip instead of heavy cream?
You can. Fold 2–3 cups whipped topping into the cream cheese mixture instead of whipped heavy cream.
The filling will be sweeter and slightly softer.
Do I need a jelly roll pan?
A 10×15-inch pan is ideal for the correct thickness. If your pan is different, the bake time and thickness may change.
How do I keep the roll from getting soggy?
Chill it well, use Oreo pieces (not fine dust), and don’t add extra liquid to the filling. Store wrapped so it stays fresh but firm.
Can I freeze the cake roll?
Yes. Wrap tightly in plastic wrap and then foil. Freeze up to 2 months. Thaw overnight in the fridge for best texture.
